Provence redux: Layered Pot Roast with Anchovies, Capers and Garlic

Blue Kitchen is going on a short break for the next few weeks. We are crazy busy with a major project that, no, isn’t a cookbook—or anything even specifically food-related. All is good—we’ll fill you in soon. In the meantime, we’ll be posting recipes from the archives that we especially like. This week, it’s a traditional Provençal pot roast that is toothsome and ridiculously easy. Don’t let the anchovies scare you—they disappear into the dish, leaving only dialed-up umami behind.

A couple of weeks ago, I admitted to being a major Francophile when I wrote about roasting chicken on a bed of lentils. I guess that makes Karin over at Second Act in Altadena an enabler. After reading that post, she told me about three different French cookbooks. Already having more cookbooks than we have shelf space for, I immediately headed for the library website and ordered them. Of course, all three showed up within days of each other. [Read more here…]

Nuanced performance: Braised Pork Chops with Earl Grey Tea, Cider and Fennel

Pork chops and fennel bulb are oven braised with apple cider, tea leaves and aromatics for a quietly rewarding fall meal. Recipe below.

WE SOMETIMES COOK WITH BIG FLAVORS HERE. Kimchi. Brussels sprouts. Bacon. Flavors that swagger in and own the dish. More often, though, we choose ingredients that have plenty of personality, but are content to blend in—supporting characters in an ensemble cast happy to add to a delightful performance without upstaging anyone else. This is one of those dishes. Continue reading “Nuanced performance: Braised Pork Chops with Earl Grey Tea, Cider and Fennel” →

Six roasting/braising recipes = six reasons to turn on the oven again

When the weather turns cool, warm things up by firing up the oven and roasting or braising. Here are six recipes from the Blue Kitchen archives.

Last week, autumnal weather inspired me to roast some chicken with grapes, mushrooms and shallots. The cool weather continues, and so does the desire to cook meaty dishes in the oven. We’ll start with some lamb. Continue reading “Six roasting/braising recipes = six reasons to turn on the oven again” →

Greek-inspired, weeknight-easy: Lamb Chops with Feta and Olives

A marinade with red wine vinegar and lemon juice quickly tenderizes flavorful lamb shoulder chops. Feta cheese, Kalamata olives, red onion and lemon zest add even more flavor. Recipe below.

For me, grabbing lamb when I see it in the store is almost automatic. Ground lamb for weeknight-quick burgers, cooked rare, a leg of lamb for a special holiday feast or maybe lamb rib chops when I’m feeling extravagant. Or, most often, lamb shoulder chops—cheap, flavorful and with a chewiness that can be easily tamed with a trick or two. Continue reading “Greek-inspired, weeknight-easy: Lamb Chops with Feta and Olives” →

Make a double batch—you’ll want leftovers: Meatballs in Tomato Sauce

Tarragon, shallots, herbes de Provence and panko breadcrumbs give Meatballs in Tomato Sauce a nicely complex finish. Recipe below.

I did not grow up in a meatball-eating household. We ate plenty of ground meat, of course—in countless meatloafs, in burgers cooked until my mom or grandma were sure they were dead, in giant pots of chili or spaghetti sauce (the word pasta was never used in our house). But never as meatballs. Continue reading “Make a double batch—you’ll want leftovers: Meatballs in Tomato Sauce” →

Balsamic vinegar puts the tang in Tangy Beef Pot Roast with Mushrooms

Already flavorful chuck roast gets a tangy, complex, umami boost with balsamic vinegar and fresh and dried mushrooms. Recipe below.

FOR AS MUCH AS WE LOVE MEAT, it plays a surprisingly non-starring role in our weeknight dinners. There may be the occasional braised chicken thigh or pan-seared pork chop, but more often, meat is a flavoring device. A little Italian sausage in a pasta sauce—a half pound stretched across four servings (two dinners). Some ground lamb with white beans and kale. A scattering of pepperoni slices on a takeout pizza. Continue reading “Balsamic vinegar puts the tang in Tangy Beef Pot Roast with Mushrooms” →

Five recipes, five favorite bloggers

One of the fun things about writing a food blog is getting to know other food bloggers—even if it’s only “knowing” them from their blogs. This week, I thought I would share recipes from five fellow bloggers I read pretty regularly. Dig in. Continue reading “Five recipes, five favorite bloggers” →

Two chops, one pot, Indian inspiration: Braised Lamb Chops with Potatoes, Peas and Cumin

Cumin, turmeric and chili powder give this quick, one-pot meal of braised lamb chops with potatoes and peas a delicious Indian twist. Recipe below.

Life is being busy right now, so this post will be about as quick as making this dish is. At the recent International Home + Housewares Show, we ran into Anupy Singla, author of several best-selling Indian cookbooks. We’ve cooked from one of her cookbooks here and eaten food she’s cooked at an event hosted in her home. So we were excited to see what she’s up to now. Continue reading “Two chops, one pot, Indian inspiration: Braised Lamb Chops with Potatoes, Peas and Cumin” →

Chinese cooking made weeknight-quick: Pork and Green Bean Stir Fry

Start marinating pork in the morning with garlic, ginger, soy sauce, mirin and Korean red pepper paste. In the evening, add green beans for a quick, flavorful stir fry. Recipe (and a vegetarian version) below.

I STARTED COOKING CHINESE FOOD BACK IN THE DAY—back before the day, really, when exploratory cooking was not quite a thing yet in North America. I lived in a small college town with a lot of international students, so there were a couple of tiny shops where one could get ingredients like soy sauce (real, actual soy sauce), tofu, chili paste, all these products that today are an ordinary part of our pantries, but back then were… odd. Whatever. I loved trying to figure it out. Continue reading “Chinese cooking made weeknight-quick: Pork and Green Bean Stir Fry” →

Beef meets beer goggles: Beer-braised Beef Short Ribs

Short ribs braised in stout get extra flavor from garlic, shallots, carrots, mushrooms and chestnuts. Recipe below.

Beer and I don’t have a happy history. I love wine. I love cocktails. But I’ve never acquired a taste for the suds. When my brother was living in England, I visited him for a month once, during which we drank in approximately all the pubs in England, Scotland and Wales. Also during which I suffered through countless pints of stuff that was not only beer, but was thick, dark and room temperature—you could actually taste it fermenting in your mouth. My brother, of course, was in heaven. Continue reading “Beef meets beer goggles: Beer-braised Beef Short Ribs” →