It’s been a while! I wanted to share a radio interview with Rick Tocquigny, host of Life Lesson radio. I hope you enjoy the interview:
I will be back writing to you about upcoming events and some tasty dishes!
a presto,
Maria
It’s been a while! I wanted to share a radio interview with Rick Tocquigny, host of Life Lesson radio. I hope you enjoy the interview: I will be back writing to you about upcoming events and some tasty dishes! a presto, Maria One of my favorite vegetables is eggplant (available all year). So simple to prepare and a delicious side or meal. I like to grill eggplant with a drizzle of olive oil and fresh mint. In this recipe, I cubed one eggplant (leaving the skin) and grilled in the oven (10-15 minutes), until tender. In a bowl, add some chopped fresh basil, pitted kalamata olives (1/2 cup), 1/2 cup of julienne sun dried tomatoes. Add a pinch of red chili flakes (optional), drizzle extra virgin olive oil (or 3 tbsp.). Squeeze a fresh lemon and rind 1tbsp. of lemon. Mix and ready to serve! A perfect side for your favorite grilled fish, chicken or meat. Adding goat cheese for a vegetarian meal is also delicious! a presto, maria
Cookstr.com featured my Orange Glazed Pork as recipe of the day and Chef of the Day! Wanted to share it with you. I also altered the recipe with chicken, beef and fish. The citrus taste of orange is a fresh flavor that you can use in your favorite dishes! This recipe is in my cookbook, Breaking Bread in L’Aquila. Maiale all’Arancia Depending on the appetite of your crowd and what else you will be serving, you may want to double this recipe as it really allows for one chop per person. This orange-scented pork is perfect served with an arugula salad. Yield : Serves 6 Ingredients
Directions Orange glaze: cook orange juice in a saucepan over a medium heat for about 10 minutes until it is reduced by half and there is about a cup of glaze. Set aside. Sprinkle the chops with salt and pepper. Heat 2 tablespoons of oil in a large skillet over medium-high heat for 2 or 3 minutes. Add the chops (you’ll probably have to cook them in batches, and it is important not to overcrowd the pan) and turn the heat to high. Cook the chops for 3 to 4 minutes on each side until they are brown. Reduce the heat to medium. Add the wine and garlic and cook until the wine is almost evaporated, about 3 minutes. Add the orange glaze and sliced oranges, and reduce the heat to low. Cover and simmer for 10 to 15 minutes, turning once or twice until the chops are tender but not dry. Remove the chops to a serving platter. Continue cooking the pan juices, stirring and scraping the bottom of the pan, until the liquid is reduced slightly. If you need to add more liquid, add a bit more orange juice combined with water or chicken stock. Pour over the chops, top with the orange zest, and serve. |
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