Inspired by Saveur’s April edition where Roman food was key, I decided to host my own empire styled meal using recipes from Anya Von Bremzen’s article. The results were fantastic, and not nearly as complicated as I thought.

The menu for my feast: Spaghetti alla carbonara, fagioli e tonno (white beans with tuna), finocchio con latte al forno (fennel baked in milk), and broccoli strascinati (broccoli with garlic and hot peppers).

Because I was serving 6 people, I  doubled the recipes, which was more then enough (in fact still eating leftovers and not complaining).  I started with the fennel, which took the most time since it needs to be cooked  in milk and butter for about 30-45 minutes.  While that simmered I cooked the pancetta for the carbonara sauce, which need time to cool.  Next up, steaming the broccoli.  Once I popped the fennel into the oven, I started water for the pasta, and presto, it all came together in perfect harmony.  As long as you follow that order, you can time all these dishes to finish at about the same time.

The simplest, and cheapest, dish to make was the white bean and tuna salad. Forgoing the recipe’s want of dried beans, I just stuck to the canned version and whipped it up in the end, though it can also be made the day before. Honestly, I would give more pointers here, but if you follow the recipes pretty religiously, everything will turn out perfect.  My meal sure did.

With hardly a thing in the fridge save for some sad looking carrots, onion, a block of tofu and half a jar of my favorite 505 green chile sauce, I was at a head with what to make for dinner.  Then, inspiration hit and the idea of spicy rice coated with the hot, rich green chile blossomed in my mind.  Now, the tofu, must do something with that tofu, I thought (after all its expiration date was a mere three days away).  So, I decided to try pan frying it. The result was a savory tofu square crunchy and peppery on the outside with silken center that melted in my mouth.  The tofu cooled the firey rice and green chile sauce making a succulent spice bomb of a meal (and VEGAN too boot) that I will make again and again.

Ingredients:

1 package of tofu, extra firm

1 cup white rice

1 small white onion, chopped

1 tsp cyanne pepper

1 tsp black pepper

1/3 cup bread crumbs

1 tsp garlic powder

2 Tbs olive oil

1 jar 505 all natural green chile sauce

salt

Procedure:

1)  While the rice is cooking sauté the onion in 1/2 Tbs of olive oil. When it starts to look translucent, add the cayenne pepper. Mix in and remove from heat.

2) In a separate bowl combine pepper, garlic, and bread crumbs.  For the tofu, cut into 1/2 inch rectangles.

3) Set the oven on medium-high and heat remaining oil in pan (I used a sautée pan, but any shallow, small pan works).  Dip the tofu into the bread crumb mixture, making sure to coat each side.

4) Fry tofu in oil until it’s light to medium brown and flip, about 4-6 minutes each side.

5) Mix the cooked rice with the onions, salt and add more spice as desired, then plate.

6) Heat green chile in a pan and pour over the plated rice, add tofu on top.

Who doesn’t love a pile of spicy, smoky, diced tomatoes with cilantro, lime, jalapeno, and onion, all mixed together and placed on top a corn chip, burrito, or taco?  In Colorado, you go to a Mexican restaurant and immediately they serve you a ramekin of garlicky tomato puree, rarely the bowl of fresh pico de gallo you get in New York (which people mistakenly call salsa).

But as New York Times writer Julia Moskin dives into the new Mexico chic cuisine that has popped up all over the city, she finds that a lot of places are getting this simple sounding, but not so simple dish, right.  Surprisingly, as a Mexican food snob, I totally agree with this article.  There are some great places to get some unique and tasty salsas.  Her list includes: Cascabel Taqueria, La Superior, Hecho en Dumbo, and more.  I would definitely add Cabrito, one of my personal favorite taco spots here, to the list.

Who has your favorite salsa?  And, what is the best way to make it?

Here is my quick and easy recipe:

Take one large can of whole peeled tomatoes (28 ounces) and put in food processor with:

2 garlic cloves

1 small onion (chopped before going in food processor)

1/4-cup fresh cilantro

Juice of 1 lime

1 jalapeño pepper

2 tsp Tabasco brand chipotle sauce

Dash of cayenne pepper

Dash of salt

One recent Friday afternoon, I found myself with an hour to kill and was conveniently located near Union Square and its fabulous greenmarket.  Normally I just rush about, wanting and craving everything I see, but either I have no cash, or don’t want to carry my bounty around town.  This time, while the fresh veggies, eggs, and meat tempted me, what really pulled me in was the goat stand.  For about 20 years, Ellie Hushour has owned and operated the Patches of Star Dairy in Nazareth, PA, and her goaty goods are found every week at the green market.  She sells goat milk, yogurt, and cheese, all packaged fresh, with no preservatives, and at reasonable prices.

Given that I had a bundle of beets at home, I instantly started craving roasted beet and goat cheese salad, one of the simplest things to make.  So, I strolled over to her stand and asked which cheese would go best.  Hushour recommended the honey chevre ($5 or $8 for two) and boy was she right.  When I got home, I whipped up my meal and marveled at how the light honey in the cheese complemented the sugariness of the beets.  Together they rounded off nicely and I ate the whole, healthy thing.

I love Rick’s Picks, especially their Smokra‘, a delightfully spicy, paprika spiked pickled okra.  But what, pray tell, do you do with the wonderful brine leftover after you finish these addictive beauties?  The other day I was faced with such a conundrum, I didn’t want to throw it out, but saving it, really?  Well my answer was right on the jar: use as a meat marinate.  Yum.

So, I stopped by Whole Foods and bought a thick cut pork chop ($6.30) from the meat counter and brought it home.  There, I cut the piece of meat into six large chunks and plopped them into the jar.  Nothing could have been easier.  I let the pork sit for a couple days before I cooked it up in a frying pan.  No oil, no spice, just some heat to cook the meat.  After it browned in the juices on medium heat, I drained it and added some quartered Brussels sprouts.  That’s it, an easy, no mess meal.  When the meat was done, the spice of the brine shone through with a peppery tang.  Because it had sat in the marinate for so long, the pork was super moist.  Next time, I might try to put two pork chops in the jar and share, but I guess that means I need a new jar of Smokra’…oh darn.

I am not good at taking time to upkeep this awesome blog.  However, I am VERY good at making mini pecan pumpkin pies.  This, I just discovered last night.  I originally saw the recipe while pumping away on the elliptical machine at my local YMCA.  Usually, as long as Top Chef isn’t on Bravo, I turn to the Food Network to give me motivation to burn calories.  After all, it’s because of food (and too much wine I’m sure) that I have to be at the gym in the first place.

Near the end of this particular jaunt, I caught the beginning of Cooking For Real, Sunny Anderson’s perky show about good, homey food.  Usually she doesn’t do much to inspire me, but this time, I was blown away by these tiny, pop-in-your-mouth pies (recipe here).  They were made with pecan and pumpkin, the best of both holiday dessert worlds.

So last night for my mini holiday get together, I decided to try these babies out.  Since I am not a natural baker, I didn’t have high hopes they would turn out well, but thank goodness I was wrong.  Each tiny pie tasted just like a pecan pie, but with a squishy pumpkin kick.  Not to sweet, not to rich,  and easy to make.  These are perfect for any party.  And, lucky me, I have enough ingredients to make another batch.

The other night I made stuffed pork chops.  It was a lot of food and I couldn’t finish it!  So, today I took the leftover meat, stuck it on the grill with a sliced brioche roll, toasted both and BAM! Deliciousness.   I also had another apple to eat, so I cut it up and served it along side the sliders. A perfect combo and a perfect way to use up the leftovers.

I love pork and the other day, I got a huge hankering for it.  This came about after talking to my mom,” Try cooking them in apple juice,” she said on the phone.  So, my brain started planning the menu and after receiving beautiful apples, red onions, and a nice head of arugula from my CSA (community supported agriculture), the meal was set.

First, I went to Whole Foods and got three thick cut pork chops.  These babies were about 1 1/2 inches thick and looked oh so good.  At $7.99, it wasn’t too expensive, though three pieces cost me about $17.  Once I got them home, I let them sit in a half cup of Red Jacket Orchards apple juice, for about an hour.  Next, I stuffed them with a mixture of apple, fresh sage, pine nuts, dried cranberries, a little salt and pepper, a dash of tarragon, and a touch of olive oil.  After the saucepan was heated, I poured the apple juice from the pan and put the chops in.  Cooking them on medium heat, I rubbed brown sugar on one side of the pork chop and then let them simmer till each side was browned.

While I cooked the meat, I decided to caramelize the other half of the apple and a small red onion.  Using about 6 Tbs of butter and 1/4 cup of brown sugar made enough sauce to cook the apple and onion, and left enough to drizzle on the finished pork chop.  Taking the head of arugula, I evenly divided it on the plates, thinly sliced some radish and summer squash and put it around the dish, and set the meat right on top.  I didn’t think the greens needed any sauce, since the sweet butter and juices from the meat coated it.

Voila!  A delicious, though not healthy, local, and seasonal meal.
Ingredients:

2 lbs boneless pork chop

1 radish sliced

Pork Chop Procedure:

Dice 1/2 the apple and mix with olive oil, pine nuts, cranberry, sage and tarragon.  Salt and pepper to taste.

Cook until browned, then cover with lid and let some of the apple juice steam into the pork chop for about 15 minutes.

Apple and Onion Topping Procedure:

Slice the other half of the apple.

Put a heaping pile of apple and onion on finished pork chop and drizzle left over butter sugar sauce.

Serves 3

Time: 1 to 1 1/2 hours

Well, it’s been a while since I have kept up on my food blogging, but on this lovely fall-like Saturday, I decided to get back in the game.  For your eating pleasure, a broccoli-double Gloucester cheese omelet.  The snap of the broccoli goes perfectly with the mild, tangy, and creamy cheese.  This dish is super easy, and perfect for Saturday morning brunch!

Ingredients:

Meat Cake from Black Widow Bakery

This is truely inspirational as far as creative cooking goes. Meat cake, by the Black Widow Bakery.  Of course, further exploration reveals Martha Stewart’s version of a meatloaf birthday cake, but not nearly as fun as the BWB (who also has a meat cake gallery).  I think I will make one for my next party (or maybe some meat cupcakes!)