I am coming back soon...

Please forgive my absence, March is my craziest month of the year.  Unfortunately it has been consumed by financial statements and tax returns, but April 18th is just around the corner.  I am blessed with a wonderful place to work and co-workers who make the passing hours enjoyable, that or we are all delirious.  Outside of very long days I have done a few fun things this month...

2011 Potted Herb Garden

I planted out potted herb garden - I learned the hard way with boy pups - the higher the herbs, the safer they are.

My Surprise Party

I celebrated my 34th birthday.  Of course I spent the entire day working, but came home to a wonderful party. My husband can be very sneaky.  I thought the gorgeous pink tulips were the big surprise, well he fooled me!

Sinful White Chocolate Cake

And last, but definitely not least, we added to our family...

Mademoiselle Eloise "Louise" Knight

Isn't she gorgeous!!!  I thought we had lost our minds with the 3 Musketeers we already share our home with, but Ms. Louise proved us wrong.  There are so many coincidences that brought her into our lives, it was simply meant to be.

Alexander, Tad & Beauregard

No longer the "boys only" club....

Grilled Jalapeno Porkchops with Pineapple Salsa

Hello March!  I don't think I have ever been as ready for Spring as I am right now.  I have seen enough snow & blizzards to last at least a year.   I love grilling out on a nice spring evening.  This is one of our favorite dishes for this season.  The flavors are amazing. Hope you enjoy!

Grilled Jalapeno Pork Chops with Pineapple Salsa

Adapted from the Neelys on The Food Network

4 boneless pork chops
3 Tbs Hot Mustard Sauce
3 tsps diced jalapenos
1 tsp Worcestershire sauce
2 tablespoons minced red onions
Salt & Pepper

Season the chops with the salt and pepper, add chops and all other ingredients to a large ziplock bag.  Ensuring the bag is sealed toss bag a few times to ensure chops are coated.  Refrigerate for at least 3 hours or even better 24 hours.  30 minutes before grilling allow bag to rest at room temperature.  Grill chops for 5 to 8 minutes per side. Remove from grill and lightly tent for 10 minutes before serving. Serve with a drizzle of hot mustard and scoop of pineapple salsa (below).

Pineapple Salsa
1 cup of pineapple chunks, diced
1 tomato, seeded and diced
2 Tbs diced jalapenos
Juice of 1 lime
1/2 red onion, diced

Mix all together and allow it to marinade as long as the pork.  Can keep in a sealed container for a week.  It is wonderful on white fish and chicken.  I served it with baked sweet potatoes and grilled broccoli.

Spring's Promise camellia in full bloom

A Classic Sunday Supper

Hopefully this will be the end of the cold weather.  Last Sunday we enjoyed a rustic French Supper of roasted chicken, carrots & onions, with fingerling potatoes with thyme and chef's bread.  It was a very easy meal to prepare and I loved the way it was presented - everything on one platter. We even carved at the table. For this roasted chicken I borrowed from 2 classic recipes, dominantly Barefoot Contessa's Perfect Roast Chicken with a touch of Dorie Greenspan's Roast Chicken for les paresseux.  Hope you enjoy!

Blended Family Roast Chicken
1 5 to 6 pound organic roaster
1 lemon, quartered
1 bunch of carrots, washed and sliced in 2 inch chunks
1 sweet onion, quartered and thickly sliced
Sprigs of fresh thyme (8) and parsley (4)
Olive oil
Salt & Pepper
2 tsp minced garlic
1/2 baguette of French bread, sliced in half

Preheat oven to 425 degrees
Throw the carrots and onions into the bottom of a large Dutch oven.  Toss with a drizzle of olive oil and salt & pepper.  Push the vegetables to the edges of the oven and place the baguette slices in the middle.  Add the lemon quarters, parsley & thyme to the cavity of the bird, massage the skin with olive oil and then lay the bird on the bread.  Salt and pepper the skin and sprinkle with the garlic.  Roast uncovered for about an hour and a half.  Check that the juices run clear & transfer to your serving platter as well as the carrots and onions & any of the sliced baguette you have not inhaled yet.  Allow it to rest, lightly tented for about 10 to 15 minutes. 
I also served my fingerling potatoes with thyme.

Speaking of Rustic, he went along with the theme of the evening

Eggplant Marinara

I wish I had this recipe last summer when we had eggplant coming out of our ears!  It is divine. This one takes time as well - perfect for a Sunday Supper.  Please make & enjoy!!!

Frankie's Eggplant Marinara 
inspired by Frankie's Kitchen Companion
2 large eggplant
1/4 cup olive oil
Sea Salt & Pepper
2 & 1/2 oz fresh basil chiffonade
2 cups fresh Parmesan
1 quart of Sunday Sauce
8 oz fresh mozzarella

Preheat oven to 350 degrees.  Wash & dry eggplant. With a vegetable peeler strip alternate layers of the eggplant's skin & slice into 1/2 inch thick disks.  Toss the eggplant with olive oil & salt and pepper & then roast in the oven for 10 minutes per side.   In a deep casserole dish add a layer of Sunday Sauce, then a layer of the eggplant, salt and pepper, fresh basil & Parmesan cheese top with sauce and repeat until you run out of eggplant & finish with a layer of sauce.  Cover with foil and put in the oven for 3 & 1/2 hours (trust me).  Remove from the oven and top the dish with sliced fresh mozzarella & return to the oven.  Once the cheese is brown and bubbly remove (around 10 - 15 minutes). Sprinkle a little fresh basil on top & let it rest about 10 minutes before serving.

Eggplant slices ready for roasting

Eggplant Marinara after 3 & 1/2 hours in the oven

If you don't have Sunday Sauce any commercial marinara will do.
It would be perfect with a salad and crusty bread, but honestly it is wonderful on its on & even cold!
Hope you enjoy!

Sunday Sauce

Irony plays a large role in my life.  As it would happen the day that I received my copy of The Frankies Spuntino Kitchen Companion and Cooking Manual my husband actually dined at their restaurant on Clinton Street.  This cookbook is a beauty & I highly recommend.  This book and The Cooking Channel's show Extra Virgin have me Italian inspired.  A week or so ago Gabriele Corcos and Debi Mazar made his family's recipe of "Red Sauce". The concept of family recipes is so fascinating. So special.  Many people refer to red sauce as Sunday sauce, because it takes an entire Sunday morning for it to cook.  Trust me the 4 hours are well worth it, just be prepared.  This is my version of an Italian classic.  I promise you, you will enjoy!

Sunday Sauce
inspired by The Spuntino's Tomato Sauce 
makes 1 quart

1/2 cup olive oil
1/2 cup hearty red wine
2 tablespoons of minced garlic
1 teaspoon red pepper flakes
2 28 oz cans of peeled whole tomatoes
Sea Salt and black pepper

In a dutch oven warm the olive oil, add garlic and allow to brown but NOT burn (just watch closely and stir often).  In a large bowl empty the cans of tomatoes, juice and all.  With your hands break apart the whole tomatoes into medium sized chunks (you don't want to loose any of the liquid).  When the garlic has browned add the red pepper flakes and give it a good stir. Allow to infuse the oil for about 3 minutes.  Then add the tomatoes, wine & S&P.  Bring to a boil and then allow the sauce to simmer for at least 4 hours, stirring often.  Taste and season as needed. 

Beautiful!

Because of the amount of time this takes I have been preparing it a night or two before I actually need it.  The longer it sits the better it gets.
The long simmer allows the water to completely evaporate and the oil, tomatoes, and wine to become one.  Hope you enjoy!