Pork chops cassoulet

1. In a large enameled cast-iron casserole, heat the olive oil until shimmering. Season the pork chops with salt and pepper and add them to the casserole. Cook over moderately high heat, turning once, until golden, about 7 minutes total. Transfer the chops to a plate.
2. Add the onion, carrot, celery, garlic and a generous pinch each of salt and pepper to the casserole and cook over moderately high heat, stirring, until the vegetables just start to soften, about 5 minutes. Add the stock, thyme, bay leaves and 2 cups of the milk and bring to a simmer. Return the pork chops to the casserole, cover and braise over very low heat until tender, about 2 hours.
3. Transfer the pork chops to a platter and cover with foil. Spoon 4 cups of the braising liquid and vegetables into a blender, discarding the bay leaves, thyme sprigs and remaining vegetables and liquid. Puree the vegetable sauce until smooth.
4. In a medium saucepan, melt the remaining 2 tablespoons of butter over moderately high heat. Whisk in the flour and cook until bubbling. Whisk in the vegetable sauce and the remaining 1/2 cup of milk; cook over moderate heat, whisking, until the gravy is thickened and no floury taste remains, about 10 minutes. Season with salt and pepper. Serve the chops with the mashed potatoes and gravy. 

1. extra-virgin olive oil
2. Six 8-ounce well-marbled boneless pork loin chops
3. Kosher salt
4. Freshly ground pepper
5. 1 large onion, chopped
6. 1 large carrot, chopped
7. 2 celery ribs, chopped
8. 5 garlic cloves, smashed
9. 2 cups chicken stock or low-sodium broth
10. 5 thyme sprigs
11. 5 bay leaves
12. 2 1/2 cups whole milk
13. 3 pounds baking potatoes, peeled and cut into 1-inch pieces
14. 1 cup heavy cream
15. 6 tablespoons unsalted butter
16. 2 tablespoons all-purpose flour

Stroganoff

½ cup flour

1 teaspoon salt

¼ teaspoon freshly ground black pepper

2 pounds beef tenderloin or boneless sirloin of beef, trimmed of all exterior fat and cut int 2-by-1/4-by-1/4-inch strips

½ cup (one stick) butter

½ cup finely chopped onion

½ pound mushrooms, thinly sliced

2 cups beef stock or canned beef bouillon

1 cup sour cream

3 tablespoons tomato paste

1 teaspoon Worcestershire sauce

3 tablespoons finely chopped

1. Combine the flour, salt and pepper. Dredge the meat in the mixture.
2. Brown the meat in one-quarter cup of the butter in a saucepan. Remove meat from the pan and set aside.
3. Add the onion to the pan and sauté until transparent. Add the mushrooms and remaining butter and sauté 3 to 5 minutes longer.
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5. Add the beef stock or bouillon and bring to a boil. The preparation, to this point, may be done ahead.
6. Add the meat to the sauce and cook until meat is tender but not overcooked, 3 to 10 minutes, stirring often.
7. Combine sour cream, tomato paste and Worcestershire sauce. Add some of the beef sauce to sour cream mixture. Return to pan 
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9. and heat meat and sauce, stirring. Do not boil. Sprinkle with parsley. Serve with buttered parsley noodles.

Ingredients

• 2 cups of smoked leftover brisket 
• 1 1/2 cups of brisket juice or beef broth
• 1 cup of sliced onions
• 3 tablespoons of butter, 2 - 3 tablespoons of flour
• 1 pound of fresh button mushrooms
• salt and pepper
• 12 ounces of sour cream
• 1 teaspoon of horse radish
• 1 tbn parsley
• 1/2 cup red wine
• 1/4 cup of tomato paste
• 1 1/2 cups of cooked noodles

Instructions

1. Saute the onions with a drizzle of olive oil in a skillet. Once they are soft, add the sliced mushrooms, then melt the butter in the same saucepan. 
2. Add the flour and make a paste. Stir in the brisket juice/drippings, or you can use beef broth. Add in the tomato paste.
3. Once it's softly boiling, add the red wine, sour cream, horseradish, parsley and a bit of salt and pepper. Let it it come to a slow boil again. Add in the smoked brisket - until it's warmed through, then take it off the heat.
4. Serve immediately over noodles - we usually use egg noodles. You can garnish it with parmesan cheese and parsley, if you're feeling fancy

Quick biscuits

Ingredients

• 2 Cups All Purpose Flour
• 1 Tablespoon Baking Powder
• 1 Teaspoon Sugar
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Garlic Powder
• 1 Stick Butter, Melted
• 3/4 Cup Milk

Instructions

• Preheat oven to 425 degrees.
• Prepare a large baking sheet with non-stick cooking spray or parchment paper and set aside.
• In a large bowl whisk together the flour, baking powder, sugar, salt, and garlic powder.
• Stir the butter and milk into the flour mixture just until moistened.
• Drop the batter by heaping Tablespoons onto prepared baking sheet.
• Bake for 9-11 minutes until golden.

Lemon Pasta

 Lemon pasta

• 1 lb linguini
• 2 teaspoons grated lemon zest
• 1/2 cup fresh lemon juice (about 3 lemons)
• 1/2 cup heavy whipping cream (half and half or whole milk can sub)
• 8 oz skim ricotta or cream cheese
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/3 cup grated Parmesan cheese
• Parsley for garnish
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Instructions

1. Prepare pasta according to package directions without adding any salt. Drain, reserving 1/2 cup of cooking liquid.
2. Place reserved cooking liquid, lemon zest, lemon juice, cream and ricotta cheese in a blender. Process until smooth.
3. Heat a deep skillet over medium heat.
4. Add the sauce to the pan. Whisk in Parmesan cheese and stir. Continue to heat sauce for 1- 2 minutes or until sauce begins to thicken. Add in pasta, tossing to coat. 

Chicken and Orzo

 Chicken and Orzo

INGREDIENTS

• 1 tablespoon olive oil
• 1 small white onion, chopped
• 2 ribs celery, chopped
• 2 large carrots, peeled and sliced
• 3 cloves garlic, minced
• 8 cups chicken broth
• 2 cups chicken, cooked and shredded
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Fresh parsley, minced, for serving
• Kosher salt and freshly ground black pepper, to taste

PREPARATION

1. Heat olive oil in a large pot over medium heat.
2. Add onion, celery, and carrots and cook until onion is translucent, about 5 minutes. Add garlic and cook 1 minute more.
3. Stir in chicken broth, and bring to a boil.
4. Stir in chicken, orzo, dried thyme, and rosemary. Simmer for 20 minutes, reducing heat if necessary, until orzo is cooked through and most of the liquid has been absorbed.
5. Season to taste with salt and pepper and serve with fresh parsley. Enjoy!

Sausage, Brussels Sprouts and Bucatini Pasta

Halve and thinly slice four or five sprouts

Halve and thinly slice one small onion

Chop two or three cloves garlic

Combine above in a bowl

Cook and drain 1/2 lb pasta reserving two cups pasta water

Sauté one lb bulk sausage until browned. Add vegetables and cook four to five minutes. Add one T vinegar and cook for one minute. Add pasta to pan and one cup reserved pasta water. Add additional water as needed. Turn off heat and add two T Mascarpone. 

Serve finished pasta with Parmesan a roll and salad  

Pork meatballs, Bok Choy and rice

Ground pork 10 oz

Rice for two

Radishes three

Baby Bo Choy three

Ginger 1”

Pandora 1/4 cup 

Rice vinegar 1T

BBQ sauce 1/4 cup

Soy glaze 2T

Halve and thin slice radishes   Marinade w vinegar

Peel ginger and small chop

Add ginger and panko to pork Form meatballs

Prepare Bok Choy. Separate stems and leafs

Mix bbq sauce, soy glaze and two T water

Cook rice

Cook meatballs

Add Bok Choy stems

Add sauce

Add Bok Choy leaves