Pork Schnitzel with Crispy Rice Coating

This recipe uses rice cakes as an alternative to bread crumbs for the coating – genius! Light and crunchy. The sauce is made with stock and bloody mary mix adding a kick of spice to the dish.

Recipe

(4) 6-oz. boneless pork loin chops, trimmed
3/4 tsp. salt
3/4 tsp. freshly ground black pepper
1 egg, beaten
3 rice cakes, processed to a coarse powder
2 T. vegetable oil
1 T. unsalted butter
3 T. balsamic vinegar
1/2 c. chicken stock (or vegetable stock)
1/3 c. Bloody Mary mix
2 T. chopped chives or coriander

Pound each of the chops so they are about 3/8-inch thick. Sprinkle with salt and pepper, dip each piece into the beaten egg, then coat well with the rice cake crumbs. This can be prepared a few hours ahead and kept in the refrigerator. Refrigerating the coated pork chops for at least 15 minutes will allow the crumbs to adhere better.

Heat the oil and butter in nonstick skillet. Add the pork and saute over medium high heat for about 2 minutes per side or until cooked through and browned. Transfer to a serving platter. Add the vinegar to the pan and cook 30-45 seconds until most of the liquid has evaporated; add the chicken stock and Bloody Mary mix and cook for about 1 minute until slightly thickened.

To serve, pour the sauce over and around the chops and sprinkle with cilantro or chives.

– Jacques Pépin, "Heart & Soul in the Kitchen"

Eggs in Pepper Boats

A quick, delicious and satisfying breakfast with a Mexican twist. Another hit from Jacques Pépin's new cookbook, "Heart & Soul in the Kitchen." One large pepper will serve one or two, depending on how hungry you are.

Recipe

2 poblano (sometimes labeled "pasilla") peppers (or cubanelle or banana pepper)
1 T. olive oil
4 T. water
1/2 tsp. salt
6 T. grated cheddar cheese
4 eggs
freshly ground black pepper
fresh cilantro leaves (for garnish)

Cut the peppers in half lengthwise and remove the seeds. Put them cut side down in a skillet and add the oil, water and half the salt. Cook, covered, over medium heat for about 4 to 6 minutes, turning occasionally, until softened but still firm.

Turn the peppers hollow side up and sprinkle with the cheese, crack an egg into each one and sprinkle with the rest of the salt and some freshly ground pepper. Return to the stove, cover, and cook for 3 to 6 minutes, depending on how runny you like your yolks. Serve sprinkled with cilantro.

– Jacques Pépin, "Heart & Soul in the Kitchen"

Poulet à la Crème

My first recipe from Jacques Pépin's new cookbook "Heart & Soul in the Kitchen" is a winner. Chicken thighs in a flavorful, creamy sauce with mushrooms – a quick and easy dish to prepare even for a weeknight dinner! I used boneless, skinless chicken thighs but bone-in skinless thighs would work very well also. The original recipe calls for 3/4 tsp. each of salt and pepper, but I used 1/2 tsp. each. It also calls for garnishing with tarragon but I didn't have any so I used chopped celery leaves instead. Serves 4.

Recipe

2 T. butter
6 chicken thighs, skin removed
8 mushrooms, washed and sliced (I used baby portobellos)
1-1/2 T. flour
1/2 c. dry white wine
1/4 c. water
1/2 tsp. salt
1/2 tsp. freshly ground pepper
1/2 c. heavy cream
1 T. coarsely chopped fresh tarragon

Melt butter in a large saucepan over high heat, immediately add chicken thighs and brown for about 2-1/2 minutes on each side. Add the mushrooms and sprinkle on the flour, and turn the chicken so the flour is evenly distributed. Stir in the wine and water and mix well. Bring to a boil and add the salt and pepper; cover, reduce the heat, and cook at a low simmer for 25 minutes.

Add the cream, bring to a boil and cook uncovered for about 1 minute. Serve sprinkled with the fresh tarragon.

– Jacques Pépin, "Heart & Soul in the Kitchen"

Eggy Orange Quick Bread

Rainy day = bread fresh out of the oven. This is a very light eggy quick bread with a touch of orange flavor using tapioca and rice flours. Would make delicious french toast! I like it with butter and orange marmalade. Makes one loaf. 

Recipe

4 eggs, separated
1 T. orange zest
1 tsp. lecithin
1/2 c. tapioca flour
1/2 c. rice flour
1 T. sugar
2 tsp. baking powder
1 tsp. baking soda

Preheat oven to 375-degrees. With a hand mixer whip egg whites until stiff. Mix in yolks one at a time, then add orange zest. Mix dry ingredients in another bowl and add to the wet ingredients. Mix well on medium speed. Pour into a buttered bread pan and bake for 25 minutes.

Curry Crab Strudel

I've been wanting to try this recipe for quite some time and today's the day! I.LOVE.CRAB. There's a local fish truck in my neighborhood selling fresh Dungeness crabmeat at $35 per pound, so this recipe is a bit on the expensive side – but it's time to splurge and the flavor is worth it. I got about 18 pieces out of this recipe and served it as hors d'oeuvres with a crisp Oregon Dobbes Estate "Wine by Joe" 2012 Pinot Gris. Happy happy!

Watch Ina make this delicious recipe here (starts at approx. 6:05 minutes in)

Recipe

Ready for the oven

1 cube unsalted butter
3 scallions, chopped
2 garlic cloves, minced
1 tsp. curry powder
1 pound lump crabmeat (drained and picked over to remove any shells)
3 T. fresh Italian parsley, chopped
1 lime, juiced
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
10 sheets phyllo dough (thaw overnight in refrigerator; take out of refrigerator 30 minutes before using)
1/2 c. plain dry bread crumbs

Preheat oven to 400-degrees.

Heat 2 tablespoons of butter in a medium saute pan, add the scallions and cook over medium-low heat – a few minutes in, add the garlic and continue until scallions are softened, about 5 minutes total. Add the curry powder and stir. Remove from heat.

Shred the crabmeat into a bowl and mix with the parsley, lime juice, salt (to taste), and pepper. Stir in the scallion/curry powder mixture.

Melt the rest of the butter in a small saucepan and set aside. Unfold 1 sheet of the phyllo dough. Brush the sheet with melted butter and sprinkle with bread crumbs. Repeat this process by laying a second sheet of phyllo over the first sheet, brush with melted butter and sprinkle with bread crumbs until 5 sheets have been used. Spoon a 1-inch wide row of the crab mixture (half of the crab mixture) along the long edge of the phyllo dough. Roll it up tightly. Repeat the process with 5 more sheets and the other half of the crab mixture.

Cover a sheet pan with parchment paper and lay the crab strudel on top. With a sharp knife, score the strudel diagonally into 1-1/2-inch pieces a little more than halfway through. Brush outside with more melted butter. Bake for 15 to 20 minutes, or until the top is lightly browned. Slice and serve.

Ina Garten "Barefoot Contessa," Food Network

Pistachio Crusted Salmon

First dinner of Fall and it was quite delicious! Pistachio crusted Sockeye Salmon served with a Summer Squash Goat Cheese Custard and Caesar Salad with baked Chickpea Croutons and a Vegan Cashew Salad Dressing. Quick and easy.

Recipe

2-pound side of salmon, skin on
1 lemon, juiced
3 T. stone ground mustard
1 c. shelled pistachios
1/2 c. panko bread crumbs
olive oil (or spray olive oil)
salt and freshly ground pepper

Preheat oven to 375-degrees.

Arrange the salmon, skin side down, on parchment paper that has been placed on a baking sheet. In a small bowl mix the lemon juice and mustard. Brush liberally over the salmon.

Coarsely grind the pistachios in a food processor. Put in a bowl and add the panko bread crumbs, salt and pepper (to taste). Sprinkle the nut mixture over the salmon to cover evenly. Drizzle salmon with olive oil (or use an olive oil spray like I did).

Bake 15-20 minutes. Serves 4.

Ready for the oven