Tuesday, March 16, 2010

Pork Chops with Sage and Tomatoes

  • 2 TB butter
  • 1 TB vegetable oil
  • 4 pork loin chops about an inch thick
  • Flour to dredge the pork chops
  • Salt and pepper to taste
  • 8 sage leaves torn in about 4 pieces each
  • 1 1/2 cups chopped tomatoes and their juice
  • Red wine to deglaze the pan
  • Melt the butter and the vegetable oil at medium high heat.
  • After the butter has stopped foaming, dredge the pork chops in flour on either side and slide into the pan.
  • Cook for about 1-2 minutes on both sides until browned.
  • Sprinkle over sage leaves.
  • Grind pepper and salt to taste.
  • Add chopped tomatoes and juices.
  • Turn down to a simmer and cover with a lid slightly ajar and cook for an hour, turning the pork chops occasionally.
  • Remove the pork chops and swirl a little wine in the pan and use a spatula to stir up the meat juices.
  • I serve the chops and the sauce over a bed of spaghetti.

Sunday, March 14, 2010

Broccoli with Pasta

We found these interesting pasta shapes at Whole Foods and used them in a very simple recipe to really enjoy the pasta flavor.

  • 1 3/4 LB broccoli
  • 1 LB pasta
  • 6 TB olive oil
  • 3 cloves garlic, finely chopped
  • 6 anchovy fillets in oil
  • Salt and freshly ground black pepper.
  • Cut broccoli florets in 2 pieces.
  • Bring a large pan of water to a boil.
  • Boil broccoli until barely tender, about 5 minutes.
  • Remove broccoli pieces from the pan to a serving bowl and do not discard the water.
  • Add salt to the cooking water.
  • Add pasta, stir well, and cook until al dente, in this case about 8 minutes.
  • While the pasta is boiling, heat the oil in a small frying pan.
  • Add the garlic, and after 2-3 minutes the anchovy fillets.
  • Mash the anchovies and garlic into a paste with the back of a wooden spoon.
  • Cook 3-4 minutes more.
  • Before draining the pasta, ladl3 1-2 cupfuls of the cooking water over the broccoli.
  • Add the drained pasta and the hot anchovy and oil mixture.
  • Mix well, and season with salt and pepper if necessary.
  • Serve at once.

Monday, March 1, 2010

Spaghetti, Ham and cheese casserole

I came up with this casserole to feed us during a long weekend at work.


  • 1 16 oz package of spaghetti
  • 1 LB ham
  • 1 onion
  • 1/2 cup butter
  • 1/2 pound mushrooms, sliced
  • 1 TB lemon juice
  • 1/2 cup all purpose flour
  • 1 TB brown mustard
  • paprika
  • 3 1/2 cups chicken broth
  • 1 cup half and half
  • 1 10 oz package frozen spinach
  • 1 cup grated cheddar cheese
  • Cook spaghetti to specified directions.
  • Grease a 13 by 9 baking dish.
  • Meanwhile chop ham into cubes.
  • Drain spaghetti in colander and spread it out evenly in the baking dish.
  • Chop onion.
  • In a sauce pan over medium heat cook onion and mushrooms and lemon juice for 5 minutes and then remove to a medium bowl.
  • In same sauce pan melt remaining butter.
  • When hot stir in flour, 1 TB salt nutmeg and 1/2 teaspoon paprika until mixture is smooth.
  • Gradually stir in chicken broth until liquid is thickened.
  • Add half and half, ham chunks, and chopped spinach and cook over low heat until mixture is heated through.
  • Spoon ham mixture over spaghetti in baking dish.
  • Sprinkle with cheddar cheese and add a little paprika.
  • Bake in a 350 degree oven 30 minutes or until spaghetti and ham mixture are thoroughly heated and surface is golden and bubbly.