Recipe for Pork Chops With Black Pepper : La Cucina Italiana

This is the recipe over which I labored before learning that my older daughters would not be eating it since they had taken the pledge with Erin to abstain from meat... It is absolutely amazing, I promise you.

Recipe for Pork Chops With Black Pepper : La Cucina Italiana

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Spaetzle

Might as well share the recipe for these yummy dumplings,... noodles,... Doodles!

From Gourmet magazine, February 2009. (photographs mine.)

Tiny Dumplings With Dill

If you love gnocchi or spaetzle, you’ll love these tiny dumplings known as galushkas, buoyed here with fresh dill. They are a breeze to make and so comforting with the veal's creamy paprika sauce. Sauté any leftovers in butter until the edges are browned and crisp.

• 4 cups all-purpose flour
• 3 tablespoons chopped dill
• 5 large eggs
• 1 1/4 cups water
• 4 to 6 tablespoons unsalted butter, softened

• Equipment: a spaetzlemaker or a colander with 1/4-inch holes

Bring a 6-quart pot of salted water (2 teaspoon salt for 5 qt water) to a simmer.

Meanwhile, whisk together flour, dill, 2 teaspoon salt, and 1/2 teaspoon pepper in a large bowl.

Whisk together eggs and water in a bowl, then add to flour mixture and whisk until batter is smooth.

Working over barely simmering water, force batter through spaetzlemaker (or through colander with a rubber spatula) into water and cook, stirring occasionally, until dumplings have risen to surface and are firm, 2 to 3 minutes.

Drain dumplings in a colander, then return to warm pot. Toss with butter and salt and pepper to taste. Serve immediately.

Cooks' note: Dumplings, without butter, can be made 1 day ahead and rinsed under cold water, then drained thoroughly. Toss with 1 tablespoon vegetable oil and chill. Reheat in a shallow baking dish, covered with foil, in a 400°F oven for about 20 minutes. Toss with butter and season with salt and pepper.

Of course, only now I notice that I have no photos of the finished product... Oh well, I'll just have to make more! Yum!

Scrambled Eggs

Kate found this. Amazing what one highly trained chef with a cool accent can whip up with a humble egg. Now if I had that kitchen...

Weather Alert

My Weatherbug keeps chirping at me, warning me of an impending storm, so it's time for soup! And not just any soup, a wonderfully yummy, filling and warming soup that we will love eating even if we don't get sledding conditions tonight!

Simmering on the stove right now is this fantastic concoction found in the January 2008 issue of Bon Appetit- enjoy!

Beef, Vegetable, and Wild Mushroom Soup

1/4 cup extra-virgin olive oil
1 3/4- to 1-pound cross-cut meaty beef shank bone
1 1/2 pounds boneless beef chuck, cut into 1-inch cubes
2 tablespoons chopped fresh thyme, divided
3 bay leaves
2 cups chopped onions
1 1/2 cups diced celery
5 1/2 cups beef broth
2 14.5-ounce cans diced tomatoes in juice
1 large carrot, peeled, diced
1 large parsnip, peeled, diced
2 1/2-ounce packages dried porcini mushrooms

Heat oil in large pot over medium-high heat. Add shank bone and meat cubes to pot. Sprinkle with salt and pepper. Sauté until meat is brown and juices are reduced to glaze, turning shank bone occasionally, about 15 minutes. Add 1 1/2 tablespoons thyme and bay leaves to pot; stir 1 minute. Add onions and celery; stir 3 minutes. Add beef broth, tomatoes with juice, carrot, parsnip, and mushrooms. Bring soup to boil. Reduce heat to medium-low, cover, and cook until beef is tender, about 1 hour 10 minutes. Discard shank bone and bay leaves. Season soup to taste with salt and pepper. Ladle into bowls. Sprinkle soup with remaining 1/2 tablespoon thyme and serve.

Beside being rather tasty, during the day this is aroma-therapy! And don't forget a nice crusty loaf of bread- oh yeah!