Archive for ‘Kale’

March 18, 2012

Weeknight Wow | Pork Jowl Pasta with Monkfish

We all get stuck in a weeknight routine, I know.  I’ve heard the complaints — “I don’t know what to make and I don’t have the time to make it anyway.”

Maybe all you need is to take something familiar and give it a little tweak.

Enter pork jowls.  In Italian it’s guanciale, and it’s sliced and cured in a manner similar to bacon.  But it’s a deeper, richer almost gamey flavor that brings something different to your weeknight plate.  Fry them up, toss them with some familiar ingredients and you’ll have a pasta that’s delicious on its own.  Add some slices of easily-prepared monkfish and you can serve your loved ones something wonderfully unexpected.

Just be sure to maintain the mystery: don’t tell them how easy it was.

Pork Jowl Pasta with Roasted Monkfish

For the pasta sauce:

1/3 lbs. of sliced pork jowl

Pinch of red pepper flakes

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January 13, 2011

Winter Kitchen | Zuppa di Cavoli

Every winter kitchen needs a good, sturdy soup.  This zuppa, made with lacinato kale, pancetta and fennel, is amazingly versatile.  The leftovers even result in perfect little hors d’oeuvres.  Who knew?

While this recipe contains the classic French base (i.e., carrot, onion, celery), the ingredients are cooked slightly differently than most other soups I make resulting in a surprisingly different flavor.  Regional and cultural differences in cooking techniques really get me going.  This is because I am a food nerd, but again, you all know this.  You don’t have to be, though, to enjoy this truly delicious Italian soup.

Zuppa di Cavoli, Four Ways, Inspired by Flavors of Tuscany

1 c dried canneloni beans (you could use canned, but I wouldn’t recommend it)

Small bunch of thyme

3 oz pancetta chopped (you could substitute bacon)

1/2 medium onion, chopped

1 carrot, scrubbed and chopped

1 rib of celery chopped

2 cloves of garlic, minced

1 small bulb of fennel, trimmed of  stalks and root end, thinly sliced

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