The Recipe

Source: La France Gastronomique by Anne Willan

2 lb boned pork loin
salt and pepper
3 tbsp. olive oil
2 cloves of garlic, finely chopped
8 fl oz/1 cup full-bodied white wine
1 lb tomatoes, peeled, seeded and chopped
2 lb leeks
1 tbsp. chopped parsley

Preheat the oven to 350 F. Cut the pork into six thick steaks, discarding any string, and sprinkle them with salt and pepper. Heat the oil in a flameproof casserole with the garlic. Add the pork steaks and brown them thoroughly, allowing 4-5 minutes on each side. Add the wine and tomatoes, cover and simmer for 15 minutes. Meanwhile, trim the leeks, leaving some green top. Split them, wash them very well and slice them.

Take the pork steaks from the casserole, add the leeks with salt and pepper and stir to mix. Cover the casserole and cook gently for 5 minutes. Put the pork on top of the leeks, cover and cook in the oven for 40-50 minutes until the pork is very tender. The ragout can be kept for up to 3 days in the refrigerator. Reheat it gently on top of the stove and serve it in the casserole, sprinkled with chopped parsley.

The Recipe

4 pounds beef short ribs (about 8 ribs)
1 onion, roughly chopped
1 carrot, roughly chopped
1 celery stalk, roughly chopped
Some dried Arbol and Guajillo chiles. The Arbol add heat and the Guajillo add a deep earthy flavor. The number of each you use depends on how spicy you like it. The chiles are the main flavoring for this soup though, so don’t go light.
A few tomatoes, chopped
1/2 onion, chopped
3 or 4 garlic cloves, chopped
2 cloves
Some corn on the cob, each one cut into 3 pieces
A few potatoes, cut into chunks
A handful or two of string beans, trimmed and cut into 2 or 3 pieces
One or two zucchini, cut into 1/2″ x 1 1/2″ strips. Or roughly cut into chunks.
One bunch of cilantro

For serving:
Tortillas, grilled or heated in oven
Lime wedges
Sliced Radishes
Chopped onion
Chopped cilantro, optional

Simmer the short ribs in water to cover with the onion, carrot, and celery.

While the ribs are cooking, make the salsa roja. Place the dried chiles in hot water for a few minutes, to reconstitute them a little. Remove from water and place in a blender with the tomatoes, the chopped 1/2 onion, the garlic, and the two cloves. Blend until smooth.

After the ribs have cooked for about two hours, add the salsa roja to the pot with the ribs.

Simmer for another 1/2 hour or so, then add the corn and the potatoes to the pot. When they’re about half cooked, add the string beans. Then after a little bit, add the zucchini and cilantro. It doesn’t matter so much when you add each vegetable, as long as none of them overcook.

Taste the stew, and adjust seasoning. If it’s not spicy enough, soak and puree more dried chiles, and stir it in. If the stew tastes bland, add salt. If it’s spicy enough but not balanced, add some lime juice; the citric acid will lift the flavors.

To serve, ladle the stew into bowls. Serve the tortillas on side plates with a couple lime wedges, some chopped onion, and radish slices, and maybe some chopped cilantro.

The best way to eat mole is to cut off some short rib meat with a spoon, wrap it in a tortilla with some onion and radish, and dip the whole in the soup to moisten it with the fiery flavor.

Enjoy!

The Recipe

Source: La Cucina Italiana Magazine

2 pounds green cabbage, cored and sliced 1/2-inch thick
fine sea salt
12 small new potatoes (about 1 1/2 inches in diameter)
2 tablespoons extra-virgin olive oil
1 1/3 to 1 1/2 pounds solid piece boneless pork shoulder (Boston butt)
1 pound slab bacon in 1 whole piece, cut crosswise into 2 pieces
10 bay leaves
1 tablespoon whole black peppercorns
2 cups dry white wine
3 sweet Italian sausages (about 1 pound)

Heat oven to 350 F with rack in middle.

Combine cabbage, 1/2 cup water and generous pinch salt in a large Dutch oven or heavy pot with lid. Heat over medium heat until water simmers; reduce heat to medium-low and cook, covered, stirring occasionally, until cabbage is wilted, about 20 minutes. Meanwhile, put potatoes in a pot and cover with water by 2 inches. Bring to a boil and cook until potatoes are tender, about 12 minutes. Drain potatoes; put in a bowl and toss with oil and generous pinch salt.

Drain cabbage. In the bottom of a large roasting pan, layer cabbage to make a bed for meats. Put pork shoulder and slab bacon on top of cabbage; scatter with bay leaves and peppercorns. Add 1/2 cup water. Roast for 30 minutes, then add wine. Roast for 1 hour more.

Add potatoes, sausages and 1 cup water to roasting pan; continue roasting until meats are tender and sausages cooked through, about 45 minutes more.

Remove pan from oven. Remove and discard bay leaves. Slice meats and serve with cabbage, potatoes and pan juice.t

The Recipe

Source: Simply Tuscan: Recipes for a Well-Lived Life by Pino Luongo

½ cup extra virgin olive oil
2 whole cloves garlic
2 sprigs fresh rosemary
2 pounds lamb stew meat (leg or shoulder), cut into 1-inch cubes
salt and freshly ground pepper to taste
2 cups lamb, veal, or chicken stock, plus 1 cup if needed
12 baby artichokes, tops and outer leaves trimmed off, cut into 4 or 6 pieces each, and soaked in 2 quarts water combined with the juice of 1 lemon
1 tablespoon fresh thyme leaves
1 bay leaf
grated zest of 1 lemon

In a wide, lidded casserole over medium-high heat, warm the olive oil. Add the garlic and rosemary sprigs and cook until the garlic turns golden, about 3 minutes. Turn the heat up to high and add the lamb. Sear on all sides. Season with salt and pepper.

Reduce the heat to low, add 2 cups of the stock, cover, and simmer for about 30 minutes, until the lamb is tender, adding a little stock if necessary to keep the lamb three quarters covered with liquid.

Drain the artichokes and add them to the pot, along with the thyme and bay leaf. Cook for 10 to 15 minutes, or until the artichokes are tender. Add the lemon zest, cook for 2 minutes more, and serve.

The Recipe

Source: A Fresh Taste of Italy: 250 Authentic Recipes, Undiscovered Dishes, and New Flavors for Every Day by Michele Scicolone

1 rabbit, fresh or thawed frozen, cut into 8 pieces (about 2 ½ pounds)
½ cup all-purpose flour
2 tablespoons unsalted butter
2 tablespoons olive oil
1 carrot, finely chopped
1 medium red onion, finely chopped
1 celery rib, finely chopped
¼ cup chopped fresh parsley
8 ounces Italian-style pork sausage with fennel, casing removed, or 8 ounces ground pork plus 1 tablespoon crushed fennel seeds
salt and freshly ground pepper, to taste
1 cup dry red wine
2 cups canned Italian tomatoes with their juice, chopped, or 2 cups peeled, seeded, and chopped fresh tomatoes
2 cups beef broth
freshly grated nutmeg
1 rabbit liver, trimmed and finely chopped (optional)
1 ½ pounds fresh pappardelle or fettuccine
freshly grated Parmigiano-Reggiano

Brown the Rabbit, Vegetables, and Sausage:

Dust the rabbit pieces with flour and tap off the excess. In a large saucepan over medium heat, melt the butter with the oil. When the foam subsides, add the rabbit pieces and brown them on all sides. When browned, remove the rabbit pieces to a plate. Add the carrot, onion, celery, and parsley to the saucepan. Cook, stirring frequently for 8 to 10 minutes, or until lightly browned. Add the sausage meat or ground pork and fennel seeds to the vegetables. Cook, stirring to break up the chunks, until the meat is browned.

Braise Until Tender:

Return the rabbit to the pan and sprinkle with salt and pepper. Add the wine and cook for 5 minutes, or until most of the wine has evaporated. Add the tomatoes, broth, nutmeg, salt, and pepper. Bring to a simmer and cook until the rabbit is tender, about 40 minutes. Remove the rabbit pieces. Stir in the liver, if using.

Finish and Toss with Pasta:

Remove the rabbit meat from the bones, being careful to discard the small bones. Chop the meat fine and return it to the saucepan. Cook for 5 minutes more.

Meanwhile, bring a large pot of cold water to a boil. Add salt and the pappardelle. Cook, stirring frequently, until al dente, tender yet firm to the bite. Drain and toss with the sauce.

Sprinkle with Parmigiano and serve immediately.

The Recipe

Source: Workin’ More Kitchen Sessions With Charlie Trotter by Charlie Trotter

For the Arugula Purée:

1 1/2 cups loosely packed arugula leaves
1 cup firmly packed spinach leaves
2 tablespoons extra virgin olive oil
2 tablespoons water
salt and freshly ground black pepper

For the Rabbit and Arugula Salad:

1 tablespoon grapeseed oil
4 rabbit tenderloins
salt and freshly ground black pepper
1 tablespoon extra virgin olive oil
1/4 cup julienned yellow onion
1/8 teaspoon minced garlic
4 fresh figs, cut into sixths
2 cups firmly packed arugula leaves
1 tablespoon balsamic vinegar
2 tablespoons chopped walnuts

For the Goat Cheese:

1/2 cup soft fresh goat cheese
1 tablespoon minced shallot
1 1/2 tablespoons heavy whipping cream
salt and freshly ground black pepper

For the Garnish:

4 teaspoons extra virgin olive oil
2 tablespoons chopped opal basil
freshly ground black pepper

Prepare the Arugula Purée:

Place the arugula, spinach, olive oil, and water in a blender and purée until smooth. Season to taste with salt and pepper. Warm slightly just prior to serving.

Prepare the Rabbit and Arugula Salad:

Heat the grapeseed oil in a sauté pan over high heat. Season the rabbit with salt and pepper and add to the pan. Cook for 2 minutes on each side, or until just cooked through. Remove from the pan, let rest 2 minutes, and then slice thinly on the diagonal. Add the olive oil, onion, and garlic to the same pan and sauté over high heat for 2 minutes, or until the onion is translucent. Add the figs and cook for 2 more minutes. Add the arugula, vinegar, and walnuts; cook just until the arugula is wilted. Season to taste with salt and pepper. Drain and reserve any juices that remain in the pan.

Prepare the goat cheese:

Combine the goat cheese, shallot, and cream in a mixing bowl until smooth. Season to taste with salt and pepper. Shape into 4 quenelle-shaped pieces.

Assemble the Dish:

Spoon some of the warmed arugula purée in a triangle shape on each plate. Arrange some of the rabbit and the arugula salad in the center of the triangle. Place a quenelle of the goat cheese at the base of the rabbit. Spoon some arugula salad over the rabbit. Drizzle the reserved cooking juices and the olive oil around the plate. Sprinkle with the opal basil and top with pepper.

The Recipe

Source: The Red Cat Cookbook by Jimmy Bradley

2 pounds pork loin
½ cup plus 2 tablespoons lemon juice
½ cup plus 3 tablespoons extra-virgin olive oil
3 cloves garlic, coarsely chopped
3 branches rosemary
salt
freshly ground black pepper
1 small bunch arugula
1 small head frisee, ends trimmed, white and yellow parts only
1 baby artichoke
8 ounces fava beans in the pod, peeled
1 teaspoon sliced mint
1 teaspoon sliced parsley
1 ½ ounces Pecorino, shaved into shards with a vegetable peeler

Put the pork in a baking dish or other shallow vessel. Add ¼ cup plus 2 tablespoons of the lemon juice, 3 tablespoons of the oil, the garlic, and the rosemary branches, and toss to coat the pork. Cover and refrigerate overnight.

Preheat the oven to 400 F.

Set a roasting pan over two stovetop burners and heat the pan over medium-high heat. Remove the pork from its marinade, brushing off any solids. Season the pork with salt and pepper, add it to the pan, and cook, turning the pork as needed, until a light brown crust forms on all sides, approximately 8 minutes. Transfer the pan to the oven and roast until an instant-read thermometer inserted into the center of the pork reads 145 F, approximately 40 minutes more. Remove the pan from the oven. Transfer the pork to a plate, tent with foil to keep warm, and let rest for 10 minutes. (During this time, the internal temperature should rise to 150 to 155 F.)

While the pork is resting, make a salad by putting the arugula and frisée in a bowl. Trim the artichokes by cutting off the top third with a heavy kitchen knife, then trimming the stem to 1 inch. Peel the stem to remove the bitter green exterior, then shave the artichoke on a mandoline (or slice very thin with a knife) and add the slices to the bowl. Add the fava beans, remaining ¼ cup lemon juice, remaining ½ cup oil, the mint, and parsley, and toss.

Slice the pork and divide among 4 plates. Top with the salad, then with some shaved cheese.

Note to the cook: Peel fava beans by removing the tough outer pod, then carefully remove the skin that envelopes each bean. Eight ounces fava beans in the pods yield about ¼ cup beans.

The Recipe

Source: Chanterelle by David Waltuck

¼ cup peeled and coarsely chopped fresh ginger
2 cups Sauternes or Muscat
2 cups chicken stock
four 10-ounce bone-in center-cut pork chops, trimmed of fat
kosher salt
black pepper from a mill
¼ cup canola or other neutral oil
1 tablespoon freshly squeezed lemon juice
3 tablespoons grainy mustard
¼ cup (½ stick) cold unsalted butter

Prepare the Sauce:

Put the ginger and Sauternes in a medium heavy-bottomed saucepan, bring to a boil, reduce the heat to medium, and reduce, swirling, until it becomes caramelized and syrupy, about 15 minutes. Strain through a fine-mesh strainer set over a bowl and discard the ginger. Return the reduction to the pan and pour in the stock. Bring to a boil and reduce the sauce to 1 cup, about 30 minutes. Remove from the heat. (The sauce can be refrigerated in an airtight container for up to 24 hours.)

Cook the Pork Chops:

Preheat the oven to 400 F.

Heat a large, heavy-bottomed, ovenproof saute pan over high heat until very hot. Season the pork chops generously with salt and pepper. Pour the oil into the hot pan, let it get hot, and add the chops. Brown the meat well, about 4 minutes per side. Drain and discard the oil, then place the pan to the oven for 5 to 7 minutes. Transfer the chops to a plate or platter and keep covered and warm while you finish the sauce.

Use a paper towel to carefully wipe any excess oil out of the saute pan. Return the pan to high heat, pour in the Sauternes reduction, and bring to a boil. Add the lemon juice and mustard, then whisk in the butter, 1 tablespoon at a time.

Put a chop on each of 4 dinner plates and divide the sauce evenly among the servings, covering the chops. Serve immediately.