Category Archives: Main Courses

Basic Pasta Red Sauce

Pasta’s an excellent way to have a nice dinner in the middle of the week, and what makes it really special is a fresh red sauce. This sauce is versatile, fast and allows for a glass of wine. Happiness all around.

Done

It’s all in the sauce

Basic Pasta Sauce (4 Servings)

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Filed under Main Courses, Pasta, Technique & Dirty Secrets, Vegetarian

Pork Stew w/Oyster Mushrooms

Pretentious but so good

Pretentious but so good

Oyster mushrooms… beautiful, delicious, and possessing a hipster pretension that’s off the charts. When I saw them at the farmers market I had to have them.

But back to the pork. These mushrooms have a deep, round and light taste. Pork stew’s perfect for maximizing their goodness. The stew itself is simple and comforting, like a big hug, and the additional splash of acid from fresh lime gives it that extra push.

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Filed under Main Courses, Pork, Soups & Stews

Green Chile Stew

I grew up in New Mexico and now live in Washington, DC. How is this relevant? In New Mexico we know chile but in DC we know pork. And pork is the only thing that can go in a green chile stew. This dish itself is really easy. And, like most stews, it can be elevated to a new level by serving with a poached egg.

4 Green Chile Stew

The trick is to cook on low heat so that the acid from the chile gets all the way into the pork.

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Filed under green chile, Main Courses, Pork, Soups & Stews

Veggie Burgers

I recently went to a cookout where some of the folks were vegetarian.  I’ve been playing with meat substitutes for a while, so I volunteered for veggie burgers.

Looks almost good enough to eat :)

Looks almost good enough to eat 🙂

A difference between this and most recipes is that many meat substitutes use beans as a main protein.  But I’m a fan of eggplant, so I chose to use this instead.  It’s not a common approach, but it worked remarkable well.

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Filed under Main Courses, Vegetarian

Frittata

Frittata’s nothing more than a quiche without crust.  But its eggs.   And the weird thing about eggs is that, even though they can be made any one of a thousand ways, people are fixated on what they consider to be the best way to cook them.  Don’t believe me?  If you’re ever in a room with two cooks, ask them for guidance on the best way to poach an egg.  Just don’t do it when kids are around.

So play with this and come up with something that works for you.  The neatest thing about this recipe’s that, with a little practice, it can be done entirely on autopilot and early in the morning.

 Nothing Special to Look at

Nothing Special to Look at

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Filed under Main Courses, Vegetarian

Oven-Cooked Pork Ribs, Wet or Dry

This is one of the ultimate comfort foods.  It’s as basic as a rural tradition can be without involving cousins who marry.  This is food meant to feed large groups of people with the least amount of effort (let’s face it, the folks cooking ribs usually spend more time drinking and socializing than anything else).  So if you’re wrapped up in a sophisticated recipe or stressing over the finer points, you’re doing it all wrong.

Wet or Dry, the Trick’s to Go Low and Slow

So get over it.  Take a breath.  Have a drink.  Enjoy the ribs.

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Filed under Main Courses, Pork

Osso Bucco

The foundation of many Tuscan recipes is a combination of wine, protein, celery, carrot onion and tomato.  Mix it one way and you get a bolognaise sauce, do it another and the result is osso bucco.   Like most of the recipes on this site, the technique relies on patience and confidence.

It’s done when the meat’s ready to fall off the bone

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Filed under Beef, Main Courses