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Larue's Simple, Light
Extraordinary Green Salad
Larue's Simple, Light Extraordinary Green Salad
I have used this salad recipe
often…well, very often. Every cook needs to have a “go-to” lettuce salad up his
or her sleeves. This is that salad. It follows a heavy-ish first course, like a
thick winter soup, and followed by protein – steak, ribs, or fish - you name
it.Are you looking for something light
and fresh to serve in between courses and to cleanse the palate and lighten the
spirits? This salad should do the trick; it also makes for a good starter. You
could, of course, add one (but just one…or it is no longer simple) item – such
as sliced avocado.
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Pork Ribs with Mango & Lime
Braised Country-Style Pork Ribs with Mango & Lime
the starting point for this wonderful recipe – add a bit of lime and a dash of
rum and we are out of February gloom and into a sunny mood. The additional
tropical flavors of lime, chilies, ginger and coconut milk only seem natural.
Take yourself to the Caribbean with this entrée.As the mango cooks, it gives itself up
entirely to the sauce, thickening it and contributing to a wonderful pale
orange color. Serve with some Jasmine rice cooked in broth, chopped onion and a
bit of coconut milk, add parsley for a bit of color and you have the perfect
addition to sop up the sauce.
pork ribs are relative newcomers to the meat case, promote the shoulder-blade
section of the pork loin, and are not as lean as the pricier rib chops. Because
they have the tougher, fattier character of the pork shoulder, they are best
cooked slowly in any sort of braise. Shopping for them can be confusing, since
they appear in a variety of shapes arising from the top end of the loin or
bottom end of the shoulder.For this
recipe my favorites are cuts from the shoulder with bone in. They are never
symmetrical so look for an even mix.
recipe arrived in my email inbox (smittenkitchen.com), well, I jumped on it and
made it that night (with my own minor modifications). Thank you Smitten
Kitchen! I have repeated the recipe several times since. It is incredibly easy and
so very different. You could likely use any combination of grapes and olives
but I love the sweet red/purple grapes coupled with the briny kalamata olives.
I only had rosemary growing in my garden for the first attempt but other herbs
would work as well. In order to highlight the combined flavors of grapes and
olives, I felt a relatively light and spreadable cheese best – hence ricotta. I
also used whole milk ricotta…just because I wanted the creamy feel. Use low fat
ricotta if you must.
Saffron Speckled Rice
with Cranberries, Herbs & Pistachio
Saffron Speckled Rice with Cranberries, Herbs & Pistachio
dish of the Persian Jewish community is a celebration dish often served at
weddings. The original recipe included candied orange peel, sour cherries,
cranberries and almonds.I have modified
somewhat and used cranberries.You could
also substitute sliced dried apricots, or even chopped dates if you want to
emphasize sweetness. Another less sweet substitute would be currants soaked in
a little lemon juice.I absolutely love
the technique to achieve the speckled nature of the rice. Instead of one solid
white or yellow-orange rice – we are left with a speckled pattern – so pretty
to see and taste!
This is a
wonderful Israeli dish adapted from Yotam Ottolenghi’s book, Jerusalem, and uses Arak, a popular
anise-flavored liquor. I substituted Pernod, which is easier to find – but ouzo
would work equally well. Clementines are a hybrid between a mandarin and a
sweet orange and are readily available when in season. Like tangerines, they
are an easy peel and usually seedless. They are typically juicy and sweet, with
less acid than oranges.One could easily
substitute mandarin oranges in a pinch.
Fennel bulbs and clementines
I used whole
chicken legs in this recipe. Bone-in chicken, like all meat cooked on the bone,
will retain more of its flavorful juices. The skin protects the meat from drying
out during braising, especially during the browning step. The layer of fat
beneath the skin also adds richness and flavor to the dish. Because successful
braising is all about the exchange of flavor between the braising liquid with
the meat juices, the juicier the meat the better tasting the braise. Since
thighs and drumsticks contain more fat and collagen than the white-meat
breasts, they are tastier when braised.