Go-To Dressing

We really like Caesar salad, but sometimes I don't want to have to deal with the eggs, grating all the parmesan, etc. My new go-to dressing has similar flavors but takes about two minutes. I like to put all the ingredients in a jar and just shake it up; it makes for easy mixing, good storage, and minimal clean up.

Here are the ingredients, use whatever portions suit your taste:

Anchovy paste*
Fresh-squeezed lemon juice
White wine vinegar
Minced garlic
Extra virgin olive oil
Fresh ground pepper
Shaved parmesan

*You could also used minced anchovy, but I normally have the paste on hand (a pantry staple).

Pork Chop Tip

We rarely make pork chops, although I'm not sure why. But we decided to have pork chops this week and I found a recipe from Jaime Oliver: Old-School Pork Chops with Apples and Sage. One of the tips was to make a cuts along the fat side of the chop to help render the fat and prevent the edges from curling. Why, at thirty-something, am I just figuring this out now? It worked like a charm. The chops weren't fatty and that side of the chop was edible -- no chewy fat. I have to give props to Jaime: the combination of pork, apple, sage, and stilton was delicious.

Best Ever Clam Chowder

When I was young my grandpa used to take me to get clam chowder at the local bowling alley on the occasional Friday. While the clam chowder was decidedly unremarkable, the time spent with Grandpa are some of my best memories.

The problem with most chowders, in my opinion, is that they are simply warm milk or cream with some butter, diced potatoes and clams. This is not my idea of soup. I like soup with body, lots of flavor, and chunks of goodness.

In my search for a delicious clam chowder recipe, I came across Emeril's Chowder of Love, an apt name for a hearty soup that is perfect for a chilly fall day. Of course I had to make it my own, and now I share it with you, with a nod to Emeril.

That Girl's Best Ever Hearty Clam Chowder

1/2 pound lardons
1 medium leek, white and light green parts only, rinsed well
2 medium carrots, peeled
2 celery ribs
1/2 medium-sized yellow onion
1 teaspoon Old Bay Seasoning
pepper
1/2 cup all-purpose flour
3 sprigs thyme
1 bay leaf
2 medium-sized russet potatoes, peeled
4 cups clam juice (or 2 cups clam juice and 2 cups chicken stock)
2 cups heavy cream
2 cans clams (baby, minced, your choice -- or more if desired)

Cook lardons in a large soup pot over medium-high heat until crisp.

Dice carrots, celery, onion, and leeks. Add to pot with bacon and rendered fat. Cook until beginning to soften, about 4 minutes, scraping browned bits from the bottom of the pan.

Add Old Bay and pepper. Add flour and cook two minutes. Add thyme, bay leaves, and potatoes. Stir to incorporate. Add clam juice and bring to a boil. Lower heat and simmer for 15 to 20 minutes until potatoes are ready.

Add cream and stir to warm. Add clams. Cook for another 5 minutes until warmed through. Check for seasoning, adding more salt and/or pepper if desired.

Serves 4 - 6

Sweet & Spicy Short Ribs

I've been wanting to make this recipe for a while, but summer is not the ideal time for braised beef. With the turn to cooler weather and my relatively easier week (fall break -- no classes to teach!), I thought I would try it out. Also, I've been missing cooking. Since I've started teaching it seems the weeks just fly by with Big J cooking at least two nights a week, if not more. And then nearly two weeks ago we went to Oregon and last week we only made it to the store for milk, coffee, and cream (the essentials!). So, it really has been a while.

Of course I cook nearly every day in some way or another, but it has been a while since I have made a more labor intensive meal. Well, this meal isn't particularly labor intensive, but it takes some prep and it takes time to cook.

I made a few changes to the original, in part because I forgot to grab a couple things from the store, and also based on what I had on hand. I'm pretty happy with the results and little j, whom I thought would be skeptical, really liked it.

Sweet & Spicy Short Ribs

(note: I would make this a bit spicier for non-kids)
Serves 4

1/2 tablespoon olive oil
3 lbs beef short ribs
1 1/2 cups beef stock
3 tablespoons Worcestershire sauce
1/4 cup ketchup
1/4 cup barbecue sauce (spicy -- or add some hot sauce)
1/4 cup honey
1 cup crushed pineapple (you can use canned -- I used fresh because I had it on hand)
1/2 cup chopped pineapple
1 onion, quartered
4 garlic cloves, peeled and smashed
1 tablespoon unsalted butter
1 tablespoon flour

Preheat oven to 350〫.

Heat the olive oil in a large, oven-proof pan over medium-high heat. Brown short ribs on all sides (you may need to do this in two batches, so as not to crowd the meat). Set ribs aside and drain off excess grease.

While ribs are browning mix next 7 ingredients. Set browned ribs aside and pour sauce into pan scraping any browned bits from the bottom. Add onions and garlic. Then add ribs back in, stirring to coat with sauce.

Place lid on pan and place in oven. Cook for 2 hours. Remove lid and cook for another 30 minutes.

Remove from oven. Take out meat and bones and place in serving bowl, cover with foil to warm. Strain and de-fat juices. In a medium-size saucepan melt butter over medium heat. Whisk in flour and cook two minutes until golden brown. Slowly add sauce while whisking to prevent lumps. Bring to a simmer, whisking occasionally.

Serve with mashed potatoes.

(Note: Leftovers would make an awesome shepherd's pie!)

Spaghetti Puttanesca

Any time we have the opportunity to have spicy food we take it. But it can be tough finding that opportunity with a small person in the house. Our best bet is to make a pasta sauce because little j doesn't always want sauce and is perfectly happy with olive oil and salt on her pasta.

Until a few months ago I had never made Puttanesca sauce -- boy was I missing out! Not only is it spicy, it's quick! I've looked at several recipes, and here is my take:

Spaghetti Puttanesca
serves 4

8-10 ounces dried spaghetti
4 garlic cloves, minced
1 tablespoon water
2 tablespoons olive oil
1 teaspoon to 1 tablespoon red pepper flakes (according to taste)
4 teaspoons anchovy paste
1 28-ounce can diced tomatoes, drained, 1/2 cup juice reserved
3 tablespoons capers, rinsed
1/2 cup pitted Kalamata olives, chopped course
1/4 cup minced fresh Italian (flat-leaf) parsley

Cook spaghetti according to instructions.

While pasta is cooking, mix garlic and water together in a small bowl. Immediately hear the olive oil, garlic mixture, red pepper flakes and anchovies in large skillet (not nonstick) over medium heat. Cook, stirring frequently, until garlic is fragrant but not browned, 2 to 3 minutes. Stir in the tomatoes and simmer until just beginning to thicken, about 8 minutes.

Drain pasta and return to the pot. Add 1/4 cup of reserved tomato juice and toss to combine.

Stir the capers, olives and parsley into the sauce. Pour the sauce over the pasta and toss to combine. Adjust seasonings if necessary and serve immediately, passing fresh grated Parmesan to top.