Southern Italian Spaghetti and Meatballs

Ingredients for the Neapolitan sauce: 1/4 cup olive oil 1 rack baby back ribs, separated (about 2 pounds) 1 large Spanish onion, diced 1 T kosher salt 6 cloves garlic, sliced 1 bottle dry white wine 2 28-ounce cans San Marzano tomatoes, chopped 3 T fresh oregano leaves 1 T crushed red pepper flakes, optional 1 fresh bay leaf 1 2-inch by 3-inch parmesan rind * * * * * Ingredients for the meatballs and sauce: 1/3 cup olive oil 1 clove garlic, minced 1 shallot, minced 1 1/2 cups diced day-old wheat bread (like from a pullman loaf) 1/4 cup whole milk 1 1/2 pounds ground beef (80/20 or 75/25) 3/4 cup whole milk ricotta 1/2 cup fresh basil leaves, chopped 1/2 cup chopped fresh flatleaf parsley 1/4 cup grated parmesan 1 teaspoon kosher salt 1 egg Neapolitan Sauce * * * * * Ingredients for the pasta: kosher salt 1 pound spaghetti 15 fresh basil leaves, torn 1 to 2 T butter 1/4 cup grated parmesan Preparing the sauce: Heat the oil in a large Dutch oven over medium heat. Add the ribs and brown evenly, about 4 minutes. Add the onions, sprinkle with salt and cook until translucent, 2 minutes. Add the garlic and cook until everything is soft but not browned, about 3 minutes. Add the white wine, stirring to deglaze the pan. Add the tomatoes along with the oregano, red pepper flakes if using, bay leaf and parmesan rind. Bring the sauce to a simmer, reduce the heat to its lowest possible setting and continue to cook until reduced by about a third, for up to 8 hours. Taste for seasoning and add more salt if necessary. Remove the bay leaf. If not using right away, let the sauce cool, and then cover and refrigerate for up to 1 week or freeze for up to 2 months. Makes about 2 quarts. * * * * * For the meatballs and sauce: In a small saute pan over medium heat, add 1 tablespoon of the oil, the garlic and shallots and sweat until translucent, 2 to 3 minutes. Soak the bread in the milk in a medium bowl. In a separate bowl, combine the beef with the ricotta, basil, parsley, parmesan, salt, egg and the cooked shallots and garlic. After the bread has soaked up the milk, remove it from the bowl and ring out the remaining liquid. Thoroughly mix the bread into the meat mixture. Form the meat mixture into 2-inch balls using about 1/4 cup for each. Heat the remaining olive oil in a large frying pan and add the meatballs. Cook until golden on the outside, 2 to 3 minutes per side. Place Neapolitan sauce in a large saucepan and add the meatballs. Bring to a simmer and simmer about 30 minutes. * * * * * Preparing the pasta: Bring a large pot of salted water to a boil. Cook the spaghetti al dente, according to the package directions. Add a cup or two of the sauce to the empty meatball pan over medium heat. Drain the spaghetti and add it to the pan, along with the basil leaves, parmesan and butter. Toss to coat. Transfer to a serving platter, top with the meatballs and ribs from the Neapolitan sauce and serve with the remaining sauce on the side. Serves 6 to 8

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Short Rib Chili with Polenta

Ingredients for chili: 3 pounds meaty short ribs, on the bone kosher salt and freshly ground black pepper One 2-ounce package dried New Mexico chiles (about 8), stemmed, seeded and cut or torn into pieces 2 large dried ancho chiles, stemmed, seeded and cut or torn into pieces 1/4 cup extra virgin olive oil 6 large cloves garlic, chopped 1 large red onion, chopped 1 T freshly ground cumin 1 T dried Mexican oregano 1 cup beef broth 2 T dark agave 1 teaspoon instant espresso coffee one 15 to 16-ounce can black beans, rinsed and drained Optional: adobo sauce, from can of chipotle chiles, chopped green onions, polenta, coarsely grated bittersweet chocolate (Lindt brand preferred) Garnishes: lime wedges, sour cream, chopped cooked bacon, chopped red and/or green jalapenos * * * * * Ingredients for the polenta: 2 1/2 cups low-salt chicken broth (preferably organic) 2 T unsalted butter kosher salt 1 cup polenta or regular cornmeal 1 cup frozen corn kernels, thawed Preparing the chili: Preheat the oven to 325 degrees F. Arrange the short ribs on a large sheet of foil. Sprinkle all over with 1 teaspoon salt and 1 teaspoon pepper. Bring the New Mexico chiles, ancho chiles and 1 1/2 cups water to a simmer in a medium saucepan over high heat. Cover, reduce the heat to medium-low and simmer until the chiles are just tender, 5 to 6 minutes. Transfer the mixture to a blender. Holding the top on firmly, blend until the chile puree is smooth. Heat the oil in a large pot over medium-high heat. Add the short ribs in batches and brown on all sides, 5 to 6 minutes per batch, transferring the short ribs to a bowl each time. Add the garlic and red onions to the drippings in the pot. Saute until the onions soften, about 5 minutes. Mix in the cumin and oregano. Add the chile puree from the blender, the broth, agave, and espresso; stir to blend. Return the short ribs and any juices from the bowl to the pot; stir to coat. Bring to a simmer. Cover and place the pot in the oven. Braise until the ribs are very tender, about 2 hours 30 minutes. Tilt the pot. Spoon off and discard any fat that rises to the surface and pools at the lower end. Using tongs, transfer the ribs and any loose bones to a rimmed baking sheet. Carefully cut the membrane off each piece of meat (try to cut away only the membrane and not any meat). Discard the membranes and all bones. Cut the meat into small (scant 1/2-inch) cubes. Return the meat to the sauce in the pot. Mix in the black beans. Season the chili with about 1/4 teaspoon each of salt and pepper. If desired, add the adobo sauce by teaspoonfuls to increase the spiciness. Transfer the chili to a large bowl. Sprinkle with the green onions. Ladle chili over polenta. Sprinkle generously with chocolate. Serve with the garnishes and warm corn tortillas. * * * * * Preparing the polenta: Bring the broth, 2 1/2 cups water, butter and 1 teaspoon salt to a boil in a heavy, large saucepan over high heat. Gradually whisk in the polenta. Continue to whisk until the polenta begins to thicken, 2 to 3 minutes. Reduce the heat to low. Cover and cook until the polenta is very thick and tender, stirring often with a flat-bottom spoon or heatproof rubber spatula to prevent sticking or burning, about 20 minutes. Blend the corn in a mini processor until a coarse puree forms. Stir the corn puree into the polenta. Season with more salt if desired. Serves 4 to 6

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Abby's Braised Spiced Pork Shoulder with Fennel and Onions

Ingredients: 2 T coriander seeds, toasted 2 T cumin seeds, toasted One 4-pound boneless pork picnic shoulder, sliced in half along the grain kosher salt extra virgin olive oil 1 fennel bulb, sliced 1 large onion, sliced a pinch crushed red pepper 4 cloves garlic, smashed and finely chopped 2-inch piece fresh ginger, peeled and finely grated 2 cups dry white wine 1/4 cup Dijon mustard 3 bay leaves 1 bundle fresh thyme 3 to 4 cups chicken stock Preparing the pork shoulder: Using a spice grinder, grind the coriander and cumin seeds until they are a fine powder. Preheat the oven to 375 degrees F. Sprinkle the pork shoulder with the ground spices and salt, then tie each piece so they cook evenly. Coat a Dutch oven with olive oil and bring to a high heat. Brown the first pork on all sides. Remove the pork from the pan and reserve. Discard the fat in the pan and give a few drops of new oil. Repeat with the second pork and remove. Lower the heat to medium and toss in the fennel and onions and season them with salt and a sprinkle of crushed red pepper. Cook the onions and fennel until they are soft and very aromatic, 7 to 8 minutes. Add the garlic and ginger and cook 2 to 3 minutes longer. Add the wine and reduce by half. Stir in the mustard and add the bay leaves and thyme. Return the pork to the Dutch oven and add stock to the pan until it comes halfway up the side of the pork. Add salt if needed. Bring the liquid to a boil, cover and put the Dutch oven in the preheated oven. After 1 hour, turn the pork over and add more liquid to the pan if the liquid level has gone down. Cover and return to the oven for 1 hour. Turn the pork back over and return to the oven without the lid and cook for 45 more minutes. The liquid should concentrate. Remove the pan from the oven, remove the pork and reserve for 15 minutes, tented with aluminum foil. Skim any excess fat from the pan and reduce the pan juices, if needed. Slice the pork and serve with onions, fennel and juices.

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Fig, Prosciutto and Arugula Pizza

Ingredients: 2 T extra virgin olive oil kosher salt 6 to 8 T fig spread or jam 12 ounces fresh mozzarella, sliced thin freshly ground black pepper 6 ounces thinly sliced prosciutto 1 bunch arugula 1 cup shaved parmesan dough for one 17-inch by 10-inch pizza Preparing the topping: Roll out the pizza dough on a lightly floured surface as thinly as possible. Dough should be roughly 17 by 10 inches. Place on a large baking sheet. Drizzle lightly with the olive oil and sprinkle lightly with salt. Spread the fig spread all over the surface of the dough. Lay the slices of mozzarella all over the surface of the pizza crust. Sprinkle lightly with salt and pepper. Bake the pizza until the crust is golden and the cheese is bubbly, 12 to 15 minutes. Remove from the oven and immediately drape the prosciutto slices over the hot pizza. Sprinkle generously with the arugula and parmesan shavings.

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Swiss Chard and Gruyere Quiche

Ingredients:
1 T oil
2 shallots, minced
1 clove garlic, minced
4 ounces bacon, cut into lardons
1 1/2 pounds Swiss chard, ribs removed
3 eggs
1 cup creme fraiche or heavy cream and sour cream combined
kosher salt and freshly ground black pepper
4 ounces Gruyere cheese, grated
handful raisins
handful toasted pine nuts
1 deep tart shell, pre-baked in a 9-inch springform pan or a frozen deep dish pie dough, thawed

Preparing the quiche:
Preheat the oven to 375 degrees F.

Heat the oil in a saute pan and fry the shallots until soft and translucent. Add the garlic and saute for 1 minute. Remove to a plate. In the same pan, fry the bacon until the fat has rendered and the lardons are crispy. Remove to the plate with the shallots. Divide the chard leaves from the ribs: chop the ribs quite small and shred the leaves. First, fry the ribs in the bacon fat until tender. Add the chard leaves to the pan, cover, and wilt, about 3 minutes.

Beat the eggs together with the creme fraiche, and season with salt, and pepper.

In a large bowl, toss the shallots, bacon, chard stems and leaves, cheese, raisins, and pine nuts, to combine evenly. Taste, and season. Fill the tart shell with the vegetable mixture, and pour over the cream mixture. Bake until the tart has set, about 30 minutes. Remove the tart from the oven, and cool. Serve at room temperature.

Serves 6 to 8

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Grilled Cheese, Ham and Jam Panini

Ingredients:
brioche bread slices
ham, thinly sliced
gruyere, thinly sliced
1/2 cup strawberry jam, with 2 T red wine mixed in
whipped sweet butter, softened to room temperature

Preparing the panini:
Lightly spread one side of brioche slices with the softened butter. Spread the red-wine strawberry jam on the other side of brioche slices. Layer ham and cheese on one slice of the brioche (jam side) and place the other slice of brioche on top, buttered side up. Grill until gruyere melts, about 2 minutes each side.

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Pork Belly Bao

Ingredients for the pork belly:
1 1/2 pounds fresh pork belly, with skin
1 T peanut oil
1 T dark soy sauce

* * * * * *

Ingredients for the sauce:
1/2 cup vegetable stock
4 T light soy sauce
1 heaping T brown sugar
1 T Shaohsing rice wine
1 T peanut oil
1-inch fresh ginger, peeled and grated
1 T Sichuan peppercorns
2 star anise
1 T cornstarch blended with 2 tablespoons water (cornstarch slurry)
1 cup salted peanuts, ground or chopped
2 heaping T brown sugar

10 to 12 Chinese bao buns

2 scallions, cut into 2-inch pieces, then julienned
4 sprigs fresh cilantro, chopped

* * * * * *

Ingredients for the pickle:
1 hothouse or English cucumber, thinly sliced
1 large shallot, peeled and thinly sliced
1/4 cup mirin
1/4 cup rice vinegar
1 T sugar

Preparing the pork belly:
Bring a Dutch oven or heavy-bottomed pot of water to a boil. Add the pork belly and simmer for 30 minutes. Remove from the pot, rinse under cold water and then dry with some paper towels. Slice the pork into 3 even pieces and set aside.

Heat a wok over high heat and add the peanut oil. When the oil begins to smoke, add the pork pieces and stir-fry for about 1 minute per side to brown. When the pork is browned, add the dark soy and stir-fry for another 2 minutes. Transfer the pork to a plate that will fit inside a large bamboo steamer with at least a 1-inch margin between the plate and the steamer.

* * * * * * *

Preparing the sauce:
In a small bowl or measuring cup, stir to combine the vegetable stock, light soy sauce, brown sugar and rice wine; set aside. Reheat the wok and add the peanut oil. When the oil is hot, add the ginger, Sichuan peppercorns and star anise and then stir-fry for a few seconds. Add in the sauce and bring to a boil. Remove from the heat and pour the sauce over the pork.

Place the plate of pork into a steamer over a wok or pot filled halfway with water and bring to a boil. Steam the pork over medium heat until the pork is tender, 1 hour to 1 1/2 hours. Check the pot occasionally to be sure that the water hasn't completely evaporated.

Remove the pork from the steamer and transfer all of the juices from the pork into a small wo k or pan. Bring to a boil over medium-high heat and stir in the cornstarch slurry. Cook for 1 to 2 minutes to thicken the sauce.

In a mortar and pestle, crush the peanuts, or finely chop them with your knife. Combine the peanuts and brown sugar; set aside until ready to serve.

Slice the pork belly. Fill each bao bun with a slice of pork and a few tablespoons of the thickened pork sauce, garnish with the sweetened peanut crumble, the ucumber and shallot pickle, scallions and fresh cilantro.

* * * * * *

Preparing the pickle:
Put the cucumbers and shallots in a medium bowl.

In a small saucepan, add the mirin, rice vinegar and sugar. Bring to a simmer over medium heat and stir until the sugar dissolves. Remove from the heat and let cool. Pour the vinegar mixture over the vegetables and let marinate for 15 minutes or longer before serving.

Serves 4 to 6

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Sausage Rolls

Ingredients:
puff pastry
all purpose flour, for dusting
1 egg, beaten
8 uncooked sausages, cut in half crosswise
salt and freshly ground black pepper
handful of thyme leaves

Preparing the sausage rolls:
Preheat the oven to 400 degrees F.

Roll the pastry out on a floured counter to a rectangle of about 19-inchs x 12 1/2-inches and bash the pastry with the rolling pin a bit. Puff pastry is made of fine layers and normally you have to be very delicate with it. For sausage rolls the pastry needs to be slightly puffed but not too much, so bashing it with a rolling pin reduces the amount it puffs up.

Cut the large rectangle in half lengthwise, then cut both smaller rectangles into eight equal sections. You now have 16 rectangles in total. Brush one end of each rectangle with a little of the beaten egg and lay a piece of sausage at the other end, then season the sausage with salt and pepper and sprinkle with thyme leaves. Roll the sausage up in the pastry to enclose and repeat with all the sausages. For a flavor variation add sage, parsley, or chopped rosemary. Put the sausage rolls in the refrigerator for 20 minutes for the pastry to harden.

Once the pastry is hard, remove them from the refrigerator and score the tops with a sharp knife for decoration or prick with a fork. Brush well all over with the rest of the beaten egg and bake in the oven for 25 to 30 minutes, or until the pastry has turned a golden brown and looks crisp. Remove from the oven and let cool slightly before serving.

Makes 16 rolls

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Baked Penne Rigate with Pork and Pancetta

Ingredients:
6 T extra virgin olive oil
1 red onion, peeled and finely chopped
1 carrot, peeled and finely chopped
9 ounces pancetta, cubed
18 ounces ground pork
2 T freshly chopped rosemary
1 14-ounce can cherry tomatoes
salt and pepper to taste
2 3/4 cups (11 ounces) penne rigate
4 large eggs
1/2 cup freshly grated parmesan cheese

Preparing the baked penne:
In a large saucepan, heat 4 tablespoons of the olive oil and sauté the onion and carrot for 5 minutes until soft, stirring occasionally with a wooden spoon.

Add the pancetta with the ground pork and rosemary and cook, stirring continuously, until colored all over, about 5 minutes.

Pour in the tomatoes, season with salt and pepper, and cook over medium heat for an additional 15 minutes, stirring occasionally. Let cool to room temperature.

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain and add to the meat sauce. Stir well and let cool.

Preheat the oven to 350 degrees F.

Break the eggs into the pan of cooled pasta and sauce, then add the grated parmesan. Mix together.

Brush the remaining oil over the side and base of an 8 1/2-inch round non-stick baking dish with sides about 2 inches deep. Pour in the pasta mixture and spread out evenly.

Cook in the center of the preheated oven for 20 minutes until crispy and set.
Once cooked, let rest for 5 minutes. Serve hot or cold.

Serves 6

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Egg McBiscuits

To turn these biscuits into breakfast sandwiches, preheat a griddle. Cut the biscuits in half and spread with butter. Cook the biscuits, cut side down, until golden, then fill the biscuits with ham, cheddar and fried eggs. Spread with raspberry or strawberry jam.

Ingredients:
4 cups all purpose flour, plus more for dusting
2 T kosher salt
1 1/2 T baking powder
1 teaspoon baking soda
2 sticks unsalted butter, cubed and chilled, plus more for spreading
1 1/2 cups buttermilk
10 ounces sliced country ham
10 ounces sliced cheddar cheese
10 fried eggs, for serving
raspberry jam, for serving
Preparing the biscuits:
Preheat the oven to 400 degrees F and position racks in the upper and lower thirds. Line 2 baking sheets with parchment paper. In a large bowl, whisk the flour with the salt, baking powder and baking soda. Using a pastry blender or 2 knives, cut in the butter until it is the size of small peas. Add the buttermilk and stir until a shaggy dough forms.

Turn the dough out onto a floured surface; knead until it comes together. Pat the dough 3/4 inch thick. Using a 3 1/2-inch round cutter, stamp out as many biscuits as possible. Reroll the scraps and stamp out more biscuits.

Transfer the biscuits to the baking sheets and bake for about 30 minutes, until golden and risen, shifting the pans halfway through baking. Let the biscuits cool.

Serves 10
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Meatballs Napolitano

Ingredients for the meatballs:
2 slices stale white bread, crusts removed
1 cup milk
1 small bunch flatleaf parsley, finely chopped
1 clove garlic, finely chopped
9 ounces ground beef
9 ounces pork
2 eggs
2 ounces pecorino, grated
salt and freshly ground black pepper
1 buffalo mozzarella, drained and chopped into little pieces
unseasoned bread crumbs
extra virgin olive oil, for frying

* * * * *

Ingredients for the sauce:
extra virgin olive oil
1 clove garlic
3 (12-ounce) cans of peeled cherry tomatoes, or 36 ounces of fresh cherry tomatoes [Canned tomatoes are better for a sauce that needs cooking for a long time.]

Preparing the sauce:
Pour just enough oil into a saucepan to cover the surface. Add garlic and tomatoes, mashing them slightly. Boil the sauce for 5 minutes and simmer for another 3 minutes. Set aside.

* * * * *

Preparing the meatballs:
Cover the bread with milk, and let soak.

Put meat into a large mixing bowl. Squeeze the milk out of the bread and add to meat. Chop the parsley and garlic together and add to the meat. Add the eggs and the pecorino, season with salt and freshly ground black pepper. Mix by hand and shape the meatballs, and push a small piece of mozzarella into the middle. Pat into shape. Roll the meatballs in bread crumbs.

Add olive oil to a frying pan and heat, When it's very hot, add the meatballs for 5 minutes, or until they have formed a crust. Don't crowd the pan. Turn over and when golden brown and crusty on both sides remove the meatballs from the pan and drain on paper towels.

Add the meatballs to the tomato sauce, cover and cook very slowly on low heat for 45 minutes, until the sauce is reduced by half.

Serves 6

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Chocolate Bacon

Ingredients:
8 slices thick cut bacon
12 ounces semisweet chocolate chips
4 ounces white chocolate, melted, optional for garnish

Preparing the chocolate bacon:
Preheat the oven to 375 degrees F.

Place the bacon on a baking sheet lined with parchment paper and bake until the bacon is cooked to your liking - 15 minutes for soft bacon, 20 minutes for crispy bacon.

Let bacon cool on the parchment paper for 5 minutes then transfer to a plate lined with paper towels.

Cover another baking sheet with parchment paper.

Set up a double boiler with a heat-proof bowl over simmering water. Add the chocolate chips to the bowl and stir with a fork until smooth and completely melted.

Using tongs, carefully dip the bacon into the melted chocolate turning to coat all sides in chocolate. Transfer to the parchment-lined baking sheet. Repeat with remaining slices of bacon. Drizzle with the white chocolate. Refrigerate until chocolate is hard.

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"The Maple Kind?"

Maple Bacon Ingredients:
3/4 pound thick-cut smoked bacon (16 slices)
1 to 2 T maple syrup

Preparing the bacon:
Preheat the oven to 400 degrees F.

Place a baking rack on a sheet pan and arrange the bacon in one layer on the baking rack. Bake for 15 to 20 minutes, until the bacon begins to brown.

Remove the pan carefully from the oven (hot grease in the pan). Brush the bacon slices with maple syrup and bake for another 3 to 5 minutes, until the bacon is a warm golden brown. Transfer the bacon to a plate lined with paper towels and serve warm.

Serves 4 to 8

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Meatballs

These meatballs freeze well. Cut the cooking time by a few minutes, let them cool, place in a ziplock bag and freeze. To finish cooking, remove the meatballs from the freezer and drop them into a pan with marinara sauce to finish the cooking.

Ingredients:
1/2 pound lean pork sausages, meat removed from casings
1 pound lean ground beef
1/4 cup parmesan or romano cheese, grated
1 large egg, slightly beaten
1/2 cup milk or water
1/2 cup breadcrumbs
2 cloves garlic, minced
1 1/2 teaspoon salt
1 teaspoon black pepper
1 teaspoon dried oregano
1/2 T Italian seasoning
2 T fresh parsley, minced
1/2 teaspoon red pepper flakes
a dash of cayenne pepper

Preparing the meatballs:
In a large bowl, combine all the above ingredients. Gently mix them together with a wooden spoon, or use your hands, taking care not to overmix.

Preheat oven to 400 degrees F.

Shape into medium-sized balls (about 1 tablespoon each), and place on a lightly greased, foil-lined baking sheet. Bake for 15 to 20 minutes, turning the balls once or twice to promote even browning. Once browned, finish cooking in marinara sauce.

Makes 2 dozen meatballs

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Meatballs And Polenta

Ingredients for the meatballs:
1/2 baguette, crust removed
1 1/4 cups milk
1 1/2 pounds ground beef sirloin
1 1/2 pounds ground pork
1/2 bunch fresh parsley
1/2 bunch basil
2 cloves garlic, finely chopped
1/2 cup extra virgin olive oil, plus extra for drizzling
4 eggs
1/2 cup freshly grated Parmesan
1/3 cup ground pinenuts
sea salt and freshly ground black pepper
1 cup dried bread crumbs
1/2 pound chanterelle mushrooms
2 pints vine-ripened small tomatoes
1 medium ball fresh mozzarella

* * * * * *

Ingredients for the polenta:
1 quart chicken stock
1 1/2 cups finely ground cornmeal
1/4 cup heavy cream
1/4 cup freshly grated Parmesan
3 T whole butter
Pinch sea salt

Preparing the meatballs:
Preheat the oven to 350 degrees F.
Break the baguette in pieces and soak in a bowl with milk for 10 minutes until the bread is soft. In a second bowl mix the beef and pork together. Twist up half the parsley and the basil into a little pile, roughly chop it and add to the meat. Add garlic and mix thoroughly with your hands. Squeeze the milk out of the bread and add it in small pieces. Add eggs, Parmesan, ground pinenuts, salt, and pepper and mix everything together thoroughly. Shape the meatballs into large patties then roll them in the bread crumbs.

In a large skillet heat the olive oil over medium high heat until it begins to smoke slightly. Fry the meatballs to seal the crust, flip them over so both sides are done. Transfer to a large baking dish.

Add a splash of oil to pan and fry the mushrooms on a low heat until they start to caramelize. Cut the tomatoes in 1/2 and hand-crush them into a separate bowl. Drizzle with olive oil. Add salt and a few cranks of fresh cracked pepper and mix. Add to the mushrooms. Let everything simmer together and reduce slightly for about 10 minutes. Pour the tomatoes and mushrooms over the meatballs. Shred the remaining basil and parsley and the mozzarella over it. Drizzle with olive oil and add a few cranks of pepper. Bake for 25 to 35 minutes.

* * * * *

Preparing the polenta:
In a large saucepan bring the chicken stock to a slow simmer. Quickly whisk the cornmeal into the stock and lower the temperature to keep it from splattering. Stir in the cream, parmesan, butter, and salt. Turn off the heat and keep in a warm place until the meatballs are ready.

Serves 6

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Pork Chops With Onion Marmalade

Ingredients for the onion marmalade:
1/4 cup olive oil
4 large onions, thinly sliced (about 3 pounds)
1/4 cup orange marmalade
1 T chopped fresh rosemary
1 T chopped fresh thyme
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 T balsamic vinegar
1 T sugar, or more to taste

* * * * * *

Ingredients for the pork chops:
1 T chopped fresh rosemary
1 T chopped fresh thyme
2 cloves garlic, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
4 to 6 pork chops
1/4 cup chopped fresh flatleaf parsley

Preparing the onion marmalade:
Place a large, heavy pot over medium-high heat. Add the olive oil and the onions. Stir to combine and cook until starting to sizzle, about 2 minutes. Add the remaining ingredients. Reduce the heat to low. Cover the pot and cook over low heat for 2 hours, stirring every 30 minutes to scrape up any brown bits. The onions should be a soft, jam-like consistency and a deep mahogany color.

* * * * *

Preparing the pork chops:
Combine the rosemary, thyme, garlic, salt, and pepper in a small bowl. Using your fingers, work all the ingredients together until well combined. Rub the herb mixture over the pork chops. Cover with plastic wrap and reserve in the refrigerator.

About 20 minutes before the onions are finished, remove the pork chops from the refrigerator. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Grill the pork chops to medium, about 7 minutes a side depending on thickness.

To serve, spoon the onion marmellata over the pork chops. Sprinkle with the chopped parsley and serve immediately.

Serves 4 to 6

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Cemitas

Ingredients:
a few papalo leaves (can be found at most Mexican markets) or cilantro
chipotles in adobo
a ripe avocado cut in slices
savory Mexican meat such as chile marinated pork or carnitas or tinga
Mexican Oaxacan string cheese cheese (can substitute mozzarella if you can’t find it), shredded
1/2 large white onion, thinly sliced
1 large plum tomato, thinly sliced

* * * * *

Ingredients for chile-marinated pork:
6 dried guajillo chiles (1 1/2 ounces)
1 dried ancho chile (1/2 ounces)
4 thin (1/2-inch) rib pork chops (1 pound total), bones discarded
1/2 teaspoon cumin seeds
1/4 teaspoon black peppercorns
1 whole clove
1 (1/2- by 1/4-inch) piece cinnamon stick
2 T cider vinegar
2 large garlic cloves, quartered
1 teaspoon dried oregano (preferably Mexican), crumbled
1 teaspoon salt
2 to 3 T vegetable oil

Preparing the chile-marinated pork:
Discard chile stems and cut guajillo and ancho chiles open lengthwise with kitchen shears. Discard seeds and ribs.

Heat a dry 10-inch to 12-inch heavy skillet or griddle over moderate heat until hot, then toast chiles, a few at a time, turning and pressing down with tongs, until softened and fragrant, about 10 seconds per side.

Transfer chiles to a bowl, then cover with hot water and soak until softened, about 20 minutes.

Flatten pork while chiles soak. Trim fat and sinews from pork and pound between 2 sheets of wax paper with flat side of a meat pounder or with a rolling pin until meat is about 1/8 inch thick.

Heat skillet over low heat until hot then toast cumin, peppercorns, clove, and cinnamon, stirring constantly, until fragrant and cumin is a shade darker, about 1 minute. Transfer hot spices to a blender and add vinegar, garlic, oregano, salt, and soaked chiles with about 1/3 cup soaking water, then blend until smooth. Transfer half of chile paste to an airtight container and chill or freeze for another use, then put remainder in a small bowl.

Spread a thin layer of chile paste in middle of a sheet of plastic wrap large enough to wrap all of meat and put 1 pork chop over paste. Spread a thin layer of chile paste on top, then continue layering meat, spreading each piece with chile paste. Wrap stacked pork in plastic wrap and marinate, chilled, at least 2 hours.

Heat 1 1/2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Season pork chops with salt and sauté, in batches, adding more oil as necessary, until just cooked through, 1 to 2 minutes per side. Transfer chops as cooked to a sheet of foil and keep warm wrapped in foil.

* * * * * *

Preparing the cemitas:
Preheat broiler. Cut rolls in half horizontally and arrange, cut sides up, on a large baking sheet. Broil buns about 6 inches from heat until golden, about 1 minute.

Lay the avocado quarters on each half of bread. Season with salt and pepper.

Pile high the meat, cheese, tomatoes, onions, chipotles and papalo on one half of bread, place the other half on top.

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Ribolita

Ingredients:
3 (12-ounce) jars of cannellini beans
1/2 cup extra virgin olive oil, divided
1/2 pound smoked ham hock or 1/2 pound chunk prosciutto
3 cloves garlic, chopped, plus 1 whole clove
6 cups water, divided
1 sprig fresh thyme
1 sprig fresh rosemary
1 leek, white and light green only, minced and rinsed
1 yellow onion, minced
1 carrot, small diced
1 celery stalk, small diced
2 bay leaves
1 pound Tuscan black cabbage, chopped
1/2 pound napa cabbage, chopped
3/4 cup tomato puree
6 slices Italian bread, sliced 1/2-inch thick
freshly grated parmesan

Preparing the soup:
Preheat oven to 375 degrees F.

Drain beans in a colander and gently rinse under cold water.

With 3 tablespoons of the oil saute the ham hocks, when brown turn over and add 1 clove chopped garlic. Add 3 cups cold water and beans, bring to a boil and simmer for 30 minutes. Add thyme and rosemary sprigs.

In a soup pot add 1/4 cup oil, and remaining chopped garlic. Cook until light brown and add leek, onion, carrot, celery, and bay leaf. Saute for 8 minutes over medium heat until slightly soft. Add the cabbages and saute for 5 minutes. Add remaining 3 cups water and the tomato puree. Cook for 20 minutes. Add to beans and continue to cook for 20 more minutes. Remove ham hock. When cool, chop the meat and add back to the soup discarding the hock bones.

Place bread in oven until lightly browned. Remove from oven and rub with a clove of garlic. Brush with remaining olive oil.

When ready to eat bring the soup back to a simmer and add bread. Stir until well broken up. Serve with a healthy drizzle of olive oil and fresh grated parmesan

Serves 6

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Maple Apple Crumbled With Candied Bacon

Ingredients for the crumble:
1 cup all purpose flour
1 cup rolled oats
1/2 cup walnuts, crushed
1/2 cup brown sugar
pinch of sea salt
1/3 cup cold unsalted butter, cut into small pieces

* * * * *

Ingredients for the apple filling:
6 McIntosh apples, peeled, cored and cubed
1/4 cup maple liqueur or real maple syrup
1/2 vanilla bean, sliced lengthwise and seeds scraped
pinch of nutmeg

* * * * * *

Ingredients for the bacon:
16 applewood smoked bacon strips
1/2 cup raw cane sugar, to coat
smoked cayenne pepper, for sprinkling


Preparing the bacon:
Preheat the oven to 400 degrees F. Line a baking sheet with some parchment paper, set aside.

Lay the bacon strips on a wire rack and coat evenly with raw sugar. Lightly press the sugar into the bacon, sprinkle them with smoked cayenne pepper and transfer them onto the lined baking sheet in a single layer. Bake for about 12 minutes or until deep red and caramelized. Check on the bacon frequently, cooking time may vary depending on the thickness of the bacon. Use tongs to remove the candied bacon from the baking sheet and transfer the slices onto a wire rack. Cool completely.

* * * * * *

Preparing the filling:
In a baking dish, combine the apples, maple liqueur, vanilla bean seeds, and nutmeg. Mix ingredients together to combine.

* * * * * *

Preparing the crumble:
Reduce the oven temperature to 375 degrees F. In a big bowl, add the flour, rolled oats, crushed walnuts, brown sugar, and sea salt. Mix these ingredients together and then cut in the cold butter pieces, using a pastry cutter. Evenly distribute the crumble over the apple mixture and bake for 40 minutes or until the topping is golden brown and the filling is bubbling.

Place the crumble in bowls and top each bowl with 2 slices of candied bacon. Serve with a shot of cinnamon schnapps. Or cinnamon ice cream. Or vanilla ice cream.

Serves 6 to 8

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Pork Meatballs With Dipping Sauce

These can be made ahead and kept warm in the oven.

Ingredients:
1 pound coarsely ground pork
1 1/2 T fresh white breadcrumbs
1 egg yolk
3 green or spring onions, finely chopped
2 garlic cloves, minced
3 T toasted sesame seeds
1 T chilli flakes
1 teaspoon fish sauce or nam pla
3 T finely chopped cilantro
1 T finely chopped mint leaves
salt and freshly ground black pepper
Rapeseed or olive oil, for frying

* * * * * *

Ingredients for the dipping sauce:
1 T finely chopped cilantro
1 T finely chopped mint leaves
2 green or spring onions, very finely sliced
juice of 2 limes
5 T light soy sauce
1 1/2 teaspoon sesame oil

Preparing the dipping sauce:
In a small bowl, combine all the ingredients for the dipping sauce.

* * * * * *

Preparing the meatballs:
Mix together all the ingredients for the meatballs and leave for an hour for the flavors to develop. Break off a small lump of the mixture and fry until cooked through. Taste, and if necessary adjust the seasoning in the rest of the mix. With wet hands, shape the mix into 24 walnut-sized meatballs.

Warm a couple of tablespoons of oil in a large frying pan over medium heat. Fry the meatballs until cooked through and golden, about eight to 10 minutes, and serve hot with the dipping sauce.

Makes 24 meatballs

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