Green Bean and Potato Salad

Today's recipe can be found on the site, Memorie di Angelina. The recipes on Memorie di Angelina feel like a culinary hug. They're full of simple, authentic flavors that remind me of the way my Mom and aunts used to cook. There's a focus on fresh ingredients, traditional techniques, and creating dishes that nourish both body and soul, just like the meals I grew up with.

Green Bean and Potato Salad

Ingredients-
500g (1 lb) yellow-fleshed potatoes, preferably small to medium-sized
400g (14 oz) green beans, trimmed
100 ml (1/2 cup) olive oil
2 Tbs white wine vinegar
1 small shallot, finely minced
A handful of fresh green herbs such as parsley, basil, mint, or marjoram or a mix, minced
Salt and pepper

Method-
For the vinaigrette:
Place the potatoes unpeeled in a large pot, add enough water to cover them well. 

Bring the water to a boil. 

Cooking until the potatoes are tender but not mushy, usually about 20 minutes for medium potatoes.

Remove the cooked potatoes from the water with a skimmer and place in a colander to cool.

Now add the green beans to the same pot along with a good pinch of salt. Boil them until they are crisp-tender. 

This can take anywhere from 5 to 15 minutes depending on the bean. 

Remove them to another colander and rinse them with cold water to cool them quickly. 

Let them drain.

While the vegetables are cooling/draining, you can turn to your vinaigrette. 

Whisk the oil and vinegar together in a small bowl until they have fully emulsified. 

Stir in the minced shallot, along with the minced herbs and a good pinch of salt and a grind of pepper. 

Taste and adjust for seasoning, then set aside until needed.

As soon as the potatoes are cool enough to handle but still warm, cut them into bite sized pieces and place them in a mixing bowl. 

Add the green beans. 

Pour the vinaigrette over the vegetables then toss well, until they are well covered with the vinaigrette.

Give the salad a final taste and adjust for seasoning if need be.

Let the salad rest for at least 30 minutes before serving.

First Lettuce

 

Beautiful! Fresh from my sister and brother-in-law's garden. 

I do love this time of the year.

Cold Noodle Salad With Spicy Peanut Sauce

The grill is open. Started the season with T-Bone Steaks. But the side was the star!

I found this recipe on the New York Times app.

Similar to cold sesame noodles but a little spicier.

We both went back for seconds, or was it thirds?

Who's counting.

FOR THE SALAD

Ingredients-

Kosher salt

10 ounces soba noodles

1 medium zucchini or cucumber (about 6 ounces)

5 radishes (about 4 ounces)

1 bell pepper (any color)

1 tbsp sesame oil

1/2 cup roasted salted peanuts (about 2 ounces), roughly chopped

2 scallions, trimmed and finely chopped

1 lime, cut into wedges for serving

FOR THE SPICY PEANUT SAUCE

Ingredients-

1/2 cup smooth peanut butter (not natural)

1/4 cup soy sauce

2 tbsp maple syrup

2 tbsp lime juice (from 1 lime)

1 tbsp sesame oil

2 tsp chile oil or hot sauce, plus more to taste

Method-

Step 1
Bring a pot of salted water to the boil. 

Add the soba, stir to prevent sticking, and cook according to package instructions until just tender.

Rinse under cold water until the noodles are completely cold.

Step 2
Meanwhile, make the sauce:
In a medium bowl, combine the peanut butter, soy sauce, maple syrup, lime juice, sesame oil, chile oil or hot sauce, and garlic. 

Add ¼ to ½ cup water, 1 tablespoon at a time, and whisk until the sauce is a pourable consistency. 

Taste and add more chile oil or hot sauce as desired; set aside.

Step 3
Cut the zucchini or cucumber and radishes into ⅛-inch thick slices, then cut into thin matchsticks. 

Slice the peppers into ⅛-inch pieces. 

Place them all in a large bowl.

Step 4
Loosen the soba noodles by running them under some water, then allow to drain again. 

Add them to the vegetables, add the remaining 1 tablespoon sesame oil and toss to combine.

Step 5
When you are ready to serve, drizzle with spicy peanut sauce and top with peanuts, and scallions. 

Serve immediately, with lime wedges alongside.

BLT Tortilla

I found this recipe on Instagram at coundown_til_dinner. 

Click here to view the video of the recipe.

Love this! I used regular mayo instead of the spicy mayo.

The bacon was made in the oven. The only way I will ever make bacon. 

Click here for my favorite bacon recipe.

Ingredients-

Spicy mayo
Crispy bacon
Handful of lettuce & sliced tomatoes
Sliced cheese

Method-
Cut a slit in your tortilla (halfway up the tortilla)


Add the different fillings to each quarter
Fold your tortilla
Place in your grill pan until golden and delicious, flip & enjoy!

Breaded Italian Pork Chops

ALERT!! 

 There's a new favorite pork chop recipe for Saturday night dinner, 

and it comes together in just 30 minutes.

Breaded pork chops are my favorite Saturday night dinner. This week I stumbled upon the Breaded Italian Pork Chops recipe on the fantastic blog Cooking with Mamma C. The recipes on Cooking with Mamma C are always delicious. Please visit the site.

Pure comfort food heaven. The recipe below was rewritten with a couple of edits for our kitchen. The original is for a larger quantity. This one is enough for 2 people.

For sides we had Sauteed Zuccihini and Roasted Potates.

Ingredients

Bread Crumb Mixture

1/2 cup plain bread crumbs 
1/4 teaspoon black pepper
1/4 teaspoon salt
black pepper 
1/4 cup grated Parmesan cheese 
1/4 teaspoon dry basil

4 thin, boneless, pork chops (½-inch thick)

1 egg 

salt

pepper

3 tablespoons olive oil 

Method-

Use a whisk or fork to mix the bread crumb ingredients in a shallow bowl or dinner plate.

Crack the egg and add it to a small bowl, and beat with a fork.

Set up an assembly line from left to right with the pork chops, beaten egg, the bread crumb mixture and a clean platter.

Sprinkle salt and pepper on both sides of the pork. 

Use a fork to place the pork i in the beaten egg. 

Pierce the pork chop with a fork and hold it up to let the excess egg drip off. 

Transfer the chop to the bread crumbs. 

Use a fork to cover the meat with the bread crumbs and pat them onto the surface. 

Flip the pork over and bread the other side. 

Place the breaded pork cutlet onto the platter.

Continue breading the rest of the chops as above.

On the stove, heat a 12-inch skillet (or larger) on medium-high. 

Add 3 tablespoons of olive oil to the pan and let it get hot. 

When the oil is sizzling, add some pork chops to the pan in a single layer. 

You will may need to cook them in two batches depending on the size of your pan.

Cook the first side, uncovered, for three minutes or until the bottom is golden brown. 

Flip the chops over and cook them uncovered for 90 seconds or 2 minutes, just until the second side is golden brown.

Transfer the cooked pork to a clean platter. (You can cut into one to make sure it's done. It should be white inside or just slightly pink. If you have an instant meat thermometer, the pork chops should have an internal temperature of at least 145 degrees F.) 

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Steak with Farro and Chickpea Salad

It's Friday night and the fridge is calling for something a little more exciting than takeout. Enter this hearty steak, farro & chickpea salad - a flavor and protein powerhouse that comes together in under 30 minutes!

We're talking juicy, pan-seared rib eye steak resting on a bed of farro (an ancient grain that adds a delightful nutty bite), with pops of freshness from cherry tomatoes, salty crumbles of blue cheese, and briny olives. Crispy chickpeas, tossed in those glorious steak drippings, add an extra layer of texture and savory goodness.

This salad is the perfect balance of hearty and light, making it a fantastic weeknight dinner!

I made the farro this morning. 

The steaks were pan-fried for 4 minutes per side. Perfect medium rare. While the steaks were resting I fried the chickpeas in the same pan with the steak juices.

The salad was a simple mix of baby red leaf lettuce, blue cheese, olives, and cherry tomatoes. 

Shout Out To Liuzzi's

Let's talk hidden gems! Today, a coworker revealed they'd never been to the legendary Liuzzi's in North Haven. Needless to say, we had to rectify that situation immediately.

Walking into Liuzzi's is a sensory overload in the best way possible. But my mission was clear: lasagna. I grabbed both a classic meat and a spinach lasagna, and let me tell you, they did not disappoint.

Both were overflowing with cheesy goodness, and the sauce was absolutely perfect. It's clear why this place is a local favorite!

Pork Medallions with Blue Cheese Sauce

I do love a pork dinner on Saturday night. Especially if I am cooking. Breaded pork chops are my favorite but tonight's dinner may be the next favorite pork recipe. I found the recipe on Plate Cravings. I had dinner on the table in 30 minutes. This dinner received rave reviews from the other side of the table.

I used a gorgonzola cheese in place of the bleu cheese. It was a perfectly mild sauce with the pork.

Ingredients-

1 lb pork tenderloin

1 Tbsp olive oil

1 Tbsp butter, divided

1 shallots, finely chopped

1/4 cup white wine

4 oz blue cheese, cubed

1/2 cup heavy cream, Salt
Freshly ground black pepper

1 tsp chopped fresh parsley

Method-

Trim the tenderloin of the silverskin and any excess fat.

Cut the tenderloin into eight 2-inch-thick medallions. 

Flip each medallion onto a cut side and press down with the palm of your hand to flatten slightly. 

Season with salt and black pepper.

Heat the olive oil and 1 Tbsp butter in a large sauté pan over high heat.

When the butter is melted and foaming, add half of the meat and sear until nicely browned, 2 to 3 min. 

Flip and cook the other side until the meat is well browned and slightly firm to the touch, about another 2 min. 

Transfer to a plate and repeat with the remaining pork.

Melt the remaining tablespoon butter in the pan. 

Add the shallots and a pinch of salt and sauté for about 30 seconds, using a wooden spoon to scrape up any browned bits from the bottom of the pan.

Deglaze the pan with the white wine.

Once the wine has almost completely evaporated add the cream and blue cheese cubes. 

Simmer over medium heat for about 3 minutes until the sauce is smooth and thick.

Return the pork and any accumulated juices to the pan, and cook, flipping the pork once, until it’s firm to the touch and still a little pink in the middle (cut into a piece to check), 2 to 4 min. 

Season to taste with salt and pepper and serve garnished with parsley.