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This recipe is adapted from a meal I shared at a friend’s home outside of Florence many years ago. It started my love for the herb rosemary. I had never had meat braised in milk before and  as an inexperienced american it seemed odd to me, but it was so delicious. The milk creates a lovely gravy after braising. Over the years I have evolved the recipe by adding onions for another dimension of flavor and by trying goat milk . Although this dish works great with cow’s milk, I find the results with goat milk to be slightly sweeter and makes for a creamier gravy. This is probably a matter of personal preference.  Either way this is recipe that is simple to make and big on taste.

From by the bay, wishing you milky food memories,
Maryann

Goat Milk Braised Pork Loin

Serves 4-6

Ingredients

3 lb boneless pork loin roast

2 mediume vidalia onions, peeled and thinly sliced

2 sprigs fresh rosemary

2 cups organic goat milk or cow’s milk

2 tablespoons unsalted butter

1 tablespoon olive oil

1 teaspoon fine sea salt

½ teaspoon fresh ground black pepper
optional: garnish with gremolata – recipe below

Directions

Preheat oven to 350F. In dutch oven heat butter and oil on stove until hot, add the pork loin and brown on all sides. Remove from pan and place to side. In same pot please add the onions and sauté until soft, add back the pork, add rosemary and milk. Cover and place into the oven for two hours, stirring occasionally. Let pork rest slice and serve with onion and milk gravy. Garnish with gremolata.

Gremolata

Ingredients
1/2 cup italian parsley, finely chopped
1 lemon
1 garlic clove, minced
1/2 teaspoon fine sea salt

Directions
In a bowl add parsley and minced garlic. Into this bowl finely zest the lemon. Add salt and mix. Refrigerate until ready to use. This can be used to compliment veal, pork or fish.

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Many years ago in Florence I discovered cavolo nero. It started when a good friend of mine took me to one of her favorite little places to eat  ” Il Ristorante Cavolo Nero” on Via Guelfa  , translation black cabbage. For many years cavolo nero  was not readily available in the United States. Today,  with kale coming into it’s own as one of the healthiest foods, it’s possible to find. Here in the U.S. it goes by many names such as tuscan or black or dinosaur or lacinato kale. The leaves are a dark blue green and are sweeter and more delicate then other varieties of kale. When the leaves are blanched they become a beautiful vibrant green which makes a wonderful pesto. The pesto can be used as a crostini – topping grilled bread with a littel creamy ricotta cheese , some pesto and a little freshly grated parmigiano cheese or as a  delicious and easy pasta dish. You’ll definitely enjoy the pure simplicity of this pesto as well as the bright color and flavor!From by the bay, wishing you cavolo nero food memories!
Maryann

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Cavolo Nero Pesto

Ingredients

2 small bunches cavolo nero, trimmed
2 cloves garlic, peeled and smashed
1 /2 cup extra-virgin olive oil
1 teaspoon sea salt

Directions

Bring a pot of salted water to a boil. Add cavolo nero and garlic; cook until bright green, 3–4 minutes. Remove from heat and drain.  Place the cavolo nero and garlic in a food processor; pulse to a purée. Pour in the oil while pulsing to form a pesto; transfer to a large bowl and mix in the sea salt.

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Orecchiette with Cavolo Nero Pesto

Ingredients

1 recipe Cavolo Nero Pesto
1 pound dried orecchiette
1 cup grated parmigiano-reggiano
1/2 cup grated pecorino
fine sea salt and freshly ground black pepper, to taste

 

Directions

Bring a pot of salted water to a boil; add orecchiette and cook according to package directions. Drain the pasta and add to bowl of pesto. Fold in parmigiano-reggiano and pecorino and salt and pepper. Serve immediately.

 

 

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Inspired by a dish I recently enjoyed out, here is an easy little nibble to serve with your favorite wine, cocktail or beverage. You simply cut up and saute some chorizo and while your chorizo is cooking, add a few ingredients into a saucepan and reduce into a deep, rich ,sweet and sour sauce to pour over your chorizo bites and serve. Fragrant, spicy , salty , sweet and sour, you are bound to enjoy!

From by the bay wishing you sweet and sour food memories!
Maryann
Sweet and Sour Chorizo
Serves 4 as appetizer
1/2 tbsp olive oil
1 pound smoked Spanish chorizo, cut on the diagonal into slices about 1/4 inch thick
2 cloves garlic, minced
3/4 cup sherry vinegar
1/4 cup balsamic vinegar
1/2 cup packed dark brown sugar
1/2 cup water
1/2 cinnamon stick
2 cloves
Directions
In a large sauté pan, heat the olive oil over medium high heat for about 1 minute. Cook the chorizo and garlic for 2-3 minutes, turning the sausage once during cooking. Set sausage aside in a serving dish.  Place in a medium saucepan the vinegars, brown sugar, water, cinnamon and cloves. Bring to a simmer over medium heat and cook for about 10 minutes reducing liquid to half. Cover the chorizo with the hot liquid and serve.

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This aromatic, velvety, orange colored soup is a perfectly satisfying lunch or dinner along with your favorite salad or it could be a great starter to a special meal. Either way, you’ll want to try this flavorful soup made with sweet potatoes, carrots and red lentils. Not only is this soup delicious it’s packed with vitamins such as A, B and C. How good is that?From by the bay, wishing you aromatic food memories!
Maryann
Sweet Potato and Lentil Soup
Serves 6
Ingredients
4 cups low sodium vegetable stock
3/4 cup red lentils
2 leeks, cleaned and sliced in rings
4 cups sweet potatoes, peeled and chopped
1 carrot, peeled and chopped
4 cloves garlic, peeled and smashed
2 teaspoons ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
1 teaspoon fine sea salt
1/4 teaspoon fresh ground black pepper
1/2 cup cilantro, chopped, plus extra for garnish
1 lime
optional: creme fraiche
Directions
In a stock pot add all ingredients except cilantro and lime. Bring to a boil , reduce heat to simmer and cover. Simmer until the potatoes and lentils are cooked about 20 to 30 minutes.
Let cool, then puree in a food processor with the juice of the lime and 1/2 cup chopped cilantro. Adjust salt and pepper to taste.  Reheat to serve . Add a teaspoon of creme fraiche and a few cilantro leaves as garnish and serve.
*Note : I suggest vegetable stock , but you can also use chicken stock.

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So it’s Sunday afternoon by the bay and we are anticipating yet another snow storm. Enough already!! I’m wistfully thinking of Spring. One of the vegetables I look forward to in spring is the radish. I love the crisp, fresh and spicy taste of this bright red root. I found this terrific radish recipe from the Lee Brothers. Matt Lee and Ted Lee are founders of “The Lee Bros. Boiled Peanuts Catalogue,” a mail-order catalog for southern pantry staples who co-authored The Lee Bros. Southern Cookbook and Simple Fresh Southern, which is a must have cookbook for your library. This is their recipe for radish butter which I’m sharing below. Happy Eating!
From by the bay, wishing you some crispy and fresh food memories!
Maryann
Radish Butter
 
Ingredients
1/2 pound round red radishes, trimmed, at room temperature
6 tablespoons unsalted butter, completely softened
1/4 teaspoon kosher salt, or ½ teaspoon Maldon salt
1/8 teaspoon freshly ground white or black pepper
About 24 thinly sliced rye toast points, toasted slices of French bread, water crackers, 2-inch celery sticks, endive leaves, or romaine heart halves
Directions
1. Put the radishes in the bowl of a food processor and pulse until the radish is chopped into very fine dice, four or five 3-second pulses.
2. Transfer the contents to a length of cheesecloth or a double thickness of paper towels and wring out the excess liquid.
3. Transfer to a medium bowl and add 4 tablespoons of the butter.
4. With a rubber spatula, cream the radish and butter together, adding more butter 1 tablespoon at a time, until the mixture comes together in a smooth, pliable mass.
5. Transfer the mixture to a 2-cup ramekin or bowl, sprinkle the salt and pepper over the top, and serve immediately. (The butter will keep, covered with plastic wrap, in the refrigerator for up to 2 days.
6. Remove it from the refrigerator 15 minutes before serving to let it soften. Sprinkle the salt and freshly ground pepper over the radish butter before serving).
 
Reprinted from The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor by Matt and Ted Lee. Copyright © 2009 Published by Clarkson Potter
 
Prep time: 10 minutes
Total time: 10 minutes
Yield: Serves 6
Matt Lee is co-founder of “The Lee Bros. Boiled Peanuts Catalogue,” a mail-order catalog for southern pantry staples. He is also a food and travel journalist whose work has appeared in Travel + Leisure, Food & Wine, GQ, The New York Times and Martha Stewart Living. He is co-author of The Lee Bros. Southern Cookbook and Simple Fresh Southern.
Ted Lee is co-founder of “The Lee Bros. Boiled Peanuts Catalogue,” a mail-order catalog for southern pantry staples. He is also a food and travel journalist whose work has appeared in Travel + Leisure, Food & Wine, GQ, The New York Times and Martha Stewart Living. He is co-author of The Lee Bros. Southern Cookbook and Simple Fresh Southern.

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Check out the newest issue from Mermaids of the Lake, including my feature on Nashville and biscuit making!

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Ever since my trip to Nashville, I’ve been inspired to discover more about the exciting food movement happening with southern cuisine. Along the way I discovered the Lee Brothers. Matt Lee  and Ted Lee are founders of “The Lee Bros. Boiled Peanuts Catalogue,” a mail-order catalog for southern pantry staples. They are also food and travel journalists whose work has appeared in Travel + Leisure, Food & Wine, GQ, The New York Times and Martha Stewart Living. Together they authored The Lee Bros. Southern Cookbook and Simple Fresh Southern, which is a fantastic cookbook. This is one of the first recipes I made from the book. So easy to make but with a delicious sweet and sour taste , with an added kick of heat. It’s perfect to serve with your favorite cocktail.
From by the bay, wishing you pickled food memories!
Maryann
Pickled Grapes with Rosemary and Chiles
Ingredients
6 cups stemmed mixed red and green seedless grapes (about 2 pounds)
2 cups distilled white vinegar or white wine vinegar
2 tablespoons kosher salt
2 teaspoons sugar
3 cloves garlic, crushed and peeled
Leaves from 1 four-inch sprig rosemary
1/2 teaspoon crushed dried red chile flakes
Directions
Pack the grapes into 3 pint-size glass containers with lids. Pour the vinegar and 1 cup water into a saucepan, set it over medium-high heat, and add the salt, sugar, garlic, rosemary, and chile flakes. When the mixture starts to simmer, remove the pan from the heat and divide the hot brine among the pints of grapes. Cover loosely and let cool to room temperature. Cover tightly and chill in the refrigerator for about 1 hour before serving. The pickles will keep in the refrigerator for about 2 weeks.
Reprinted from The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor by Matt and Ted Lee. Copyright © 2009 Published by Clarkson Potter
Prep time: 10 minutes
Cook time: 1 hour 30 minutes
Total time: 1 hour 40 minutes
Yield: Makes 1 1/2 quarts

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Once the holidays end, I think we forget how good a side dish dressings are during the winter. This dressing recipe is inspired by my mother. I tried to recreate one of her food memories from her childhood. My grandfather cooked with many Italian influences that he gathered from both his childhood and his days working at sea. This recipe is based on my mother’s memory combined with my own Italian food memories. The results is a delicious combination of ingredients featuring both porcini and baby bella mushrooms combined with chestnuts . It’s a perfect complement to roasted pork or poultry. This one is for you Mom with all my love !

From by the bay wishing you porcini food memories!

Maryann

 

 

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Porcini Mushroom and Chestnut Dressing

Serves 6 to 8

 

Ingredients

8 cups country bread, cut into ½ inch cubes with crust, approximately 1 loaf bread

1/2 cup olive oil, plus 3 tablespoons olive oil

1 ounce dried porcini mushrooms

4 ounces pancetta, cubed

8 ounces mushrooms such as Baby Bella, cleaned and sliced

1/2 teaspoon red chili flakes

2 leeks, cleaned and sliced in rings

2 teaspoons fresh thyme, minced

11/2 tablespoons fennel seed

1 jar whole roasted chestnuts, 14.8 ounces

1 cup grated parmesan cheese

1/2 teaspoon fine sea salt

2 cups low sodium chicken stock

1 cup porcini liquid

1/2 cup parsley, chopped

2 teaspoons fine sea salt

1 teaspoon fresh ground black pepper

Directions

In a medium bowl add the dried porcini mushrooms and cover with 1 1/2 cups boiling water. Set aside. Preheat oven to 400 degree F. On two baking sheets toss the bread cubes  with 1/2 cup olive oil and then spread the bread in a single layer on two rimmed large baking sheets. Bake about 10-12 minutes until bread is golden brown. Set aside to cool, then place in a large mixing bowl. In a large skillet heat 2 tablespoons olive oil, add pancetta and cook until crisp, 3 to 5 minutes. Remove pancetta with a slotted spoon and place in the mixing bowl with the bread. To the same skillet used for the pancetta heat the remaining tablespoon olive oil over medium heat and then add the leeks. Saute until softened about 10 minutes, separating the leek rings, then add the Baby Bella sliced mushrooms and red chili flakes and saute until softened another 10 minutes. Remove from heat and add to the bowl with the bread and pancetta. To this bowl add the chestnuts crumbling them.  Add the cheese, thyme leaves, fennel seeds and parsley to the bowl.  Take the bowl with the porcini and remove the porcini mushrooms keeping the soaking liquid. Coarsely chop the porcini mushrooms and add to the bowl with the dressing.  Strain the soaking liquid to remove any dirt or grit at the bottom of the bowl and add one cup of this liquid to your dressing. Add 2 cups of chicken stock. Mix the ingredients together and season with salt and pepper. If dressing is not moist add some additional chicken stock. Mix well. The dressing can be made up to this point one day in advance and refrigerate until ready to bake. To bake the dressing, remove from the refrigerator and let it come to room temperature. Bake in a 350 degree F oven for 30 minutes, until dressing is heated through the top is golden brown. Remove from oven and serve warm.

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