Posts for September 23rd 2010
Whenever I'm in need of an easy and comforting vegetarian meal that serves a crowd and can be made in advance, I turn to lasagna. Although the classic variation is loaded with meat, there are tons of vegetable lasagnas out there, from asparagus to spinach-pesto. My latest favorite is mushroom lasagna. Not just any mushroom lasagna, but Ina Garten's portobello mushroom version.
If it's a Barefoot Contessa dish, you know it's got to be good and this recipe does not disappoint. The resulting lasagna will have your guests crying, "OMG this is amazing!" It's rich, cheesy, creamy, and just plain delicious. The chunky portobellos are so meaty, even carnivores will enjoy this hearty meal. It's a one-pan dinner that's perfect for cooler weather, so get the technique after the jump.
Wild blackberries are in season right now, as BellaSugar discovered recently. She shared the fruits of her labor in our Savory Sights group.Mr. Bella and I went to Napa this past weekend, and although we packed some fresh raspberries and blackberries, we saw no need to bring them out. Why? Because there were wild blackberries! Check out how plump and juicy they were. So ripe, so delicious. I want to go back already.
From Eating Well
Stuffed Pork Sandwich
4 4-ounce boneless pork chops, 1/2 inch thick, trimmed
2 thin slices Swiss cheese (1 ounce each), cut in half
4 dill pickle sandwich slices
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon canola oil
4 whole-wheat hamburger buns, toasted
2 teaspoons Dijon mustard
4 slices tomato
2 romaine lettuce leaves, cut in half
- Cut each pork chop nearly in half horizontally, stopping short of the opposite side. Open each chop and place between sheets of plastic wrap. Pound with a meat mallet or heavy skillet until flattened to an even thickness, slightly thicker than 1/8 inch.
- Place a piece of cheese and a pickle slice on one side of each flattened chop. Fold the chop over the filling, closing it like a book. Press the edges firmly together to seal. Season both sides with salt and pepper.
- Heat oil in a large skillet over medium-high heat. Add the stuffed chops, reduce heat to medium and cook until golden brown and cooked through, 3 to 5 minutes per side.
- To assemble sandwiches, spread the toasted buns with mustard and top each with a pork chop, tomato slice and lettuce.
Nutrition: Per serving: 353 calories; 15 g fat (5 g sat, 6 g mono); 79 mg cholesterol; 25 g carbohydrates; 29 g protein; 4 g fiber; 612 mg sodium; 522 mg potassium.
Last weekend I found myself in the gentle rolling hills of the Andalusian countryside: I was invited to eat a luxurious lunch cooked by a friend's mother. I don't know if you're familiar with Spanish mothers, but they like to cook and more importantly, they like to feed. She created a typical multicourse feast for yours truly! Naturally, I documented the entire thing to share with you. Here, learn what a traditional Spanish meal entails.
Yesterday the news was announced that Bravo was in fact filming a special season of Top Chef in New York City that would feature 18 of the previous cheftestants and Anthony Bourdain as a guest judge. The participating chefs were revealed on the Top Chef DC reunion show last night. To find out who they are read more.
I just got back from Spain, where I enjoyed a lot of fried fish and French fries. I'm not ashamed to admit that I always paired them with mayonnaise. There's something about European mayonnaise that's absolutely divine. How about you?