Asparagus, Goat Cheese, and Lemon Pasta

Inspiration:
Smitten Kitchen and Bon Appétit

Notes:
Whenever Tim needs to work late, I see an opportunity to make a recipe I know he won't enjoy... like a pasta with a creamy goat cheese sauce. This was fantastic, and very quick!

Liz's Rating: 9/10

TWD: Whole Wheat Mango Muffins

For this week on Tuesdays with Dorie, I modified the Fresh Mango Bread recipe into a whole wheat muffin recipe. They turned out great!

You can find the recipe on Baking with the Boys.

I halved the recipe, which made 8 muffins. I omitted the raisins and used half whole-wheat and half all-purpose flour. I baked them for about 25 minutes. I loved the spices combined with the sweet mango and will definitely make these again!

Liz's Rating: 9/10
Tim's Rating: 8.5/10

Lemon Frittata with Leeks and Goat Cheese

Inspiration:
Food alla Puttanesca, recipe originally from The Kitchn


Ingredients:

• 7 eggs
  
• 1 Meyer lemon, zested
  
• 3 ounces goat cheese
  
• Olive oil
  
• 2 large leeks, cut lengthwise and rinsed
  
• 1/3 cup Italian parsley, chopped
  
• Salt and fresh ground black pepper

Instructions:

1. Pre-heat the broiler. In a large bowl, whisk the eggs until slightly bubbly and well-mixed, then stir in the lemon zest. Crumble in the goat cheese.

2. Heat about a tablespoon of olive oil in a deep skillet over medium heat. It can be cast iron or another metal; just make sure it can go in the oven. Trim the leeks of any dry or browned edges on the green tops, then slice the remaining stalk into half moons. Toss everything into the skillet and cook, stirring frequently, for about ten minutes or until the leeks are softened. Stir in the parsley and cook just until wilted. Remove from the heat and add salt and pepper to taste. Let cool for just a minute or two, then pour the cooked leeks into the bowl with the eggs and stir.

3. Put the skillet back on the heat and film lightly with just a bit more olive oil. Pour the egg and leek mixture in and cook over medium heat for about 10-15 minutes, or until the frittata has mostly set. Use a spatula to lift up the edges and make sure it's cooking evenly, letting the uncooked eggs run down into the bottom of the pan.

4. When the frittata has set, put under the broiler for 3-5 minutes, or until the top is golden brown and slightly puffy. Remove from the oven and let rest for 5 minutes. Flip out onto a platter and serve immediately.

Notes: I thought this was missing something-- if I make it again, I would add some garlic and maybe some red pepper flakes. I liked the flavors together, but it didn't wow me.

Liz's Rating: 8/10
Tim's Rating: n/a

Pork Chops with Mustard Cream Sauce

Inspiration:
Food & Wine

Ingredients:

• 4 (10-ounce) pork rib chops, 1-inch thick
• Kosher salt and freshly ground black pepper
• 3 tablespoons extra-virgin olive oil
• 1 shallot, finely chopped
• 2 tablespoons red wine vinegar or sherry vinegar
• 1/2 cup veal stock or canned low sodium chicken broth
• 1/2 cup heavy cream
• 1 1/2 tablespoons Dijon mustard
• 1 tablespoon finely chopped flat leaf parsley

Instructions:

1. Preheat the oven to 400°. Season the pork chops on both sides with salt and pepper. In a large skillet, heat half of the oil until shimmering. Add the pork chops and cook over moderate heat until golden, turning once, 8 minutes. Transfer the meat to a baking sheet and roast until cooked through, about 10 minutes.
2. Meanwhile, pour off the fat from the skillet. Add the remaining oil and heat until shimmering. Add the shallot and cook over moderately high heat until softened, 3 minutes. Add the vinegar and cook until nearly evaporated, about 1/2 minute. Add the stock and cook until reduced by half, about 2 minutes. Add the cream and cook over moderately high heat until slightly reduced, about 2 minutes. Add the mustard and parsley. Season with salt and pepper. Transfer the pork to plates and spoon the sauce on top.

Notes: I served the pork chops over sautéed leeks... delicious.

Tim's Rating: 8.5/10
Liz's Rating: 8.5/10

TWD: Chocolate-Orange-Almond Bread Pudding

This week on Tuesdays with Dorie: Chocolate Bread Pudding!

I had never made bread pudding before and was excited to try it. I am trying to use up items in my pantry since we are moving soon, and I had some orange chocolate that I thought would work well in this recipe. It did! We loved it.

You can find the recipe at A Baking Blog and find links to all of the TWD bakers at the home site.


Tim's Rating: 9.5/10 "Tastes like chocolate French toast!"
Liz's Rating: 9/10


Next week on TWD: Chocolate Cream Tart

Bittman's Ma-Po Tofu

Inspiration:
The Amazing Race's pit stop in China
and Mark Bittman


Ingredients:

• 1 tablespoon peanut or other oil
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1/4 teaspoon crushed red pepper flakes, plus more to taste
• 1/4 to 1/2 pound ground pork
• 1/2 cup chopped scallions, green part only
• 1/2 cup stock or water
• 1 pound soft or silken tofu, cut in 1/2-inch cubes
• 2 tablespoons soy sauce
• Salt to taste
• Minced cilantro for garnish, optional

Instructions:

1. Put oil in a deep 10-inch skillet or wok, preferably nonstick, and turn heat to medium-high. A minute later, add garlic, ginger and red pepper flakes, and cook just until they begin to sizzle, less than a minute. Add pork, and stir to break it up; cook, stirring occasionally, until it loses most of its pink color.
2. Add scallions and stir; add stock. Cook for a minute or so, scraping bottom of pan with a wooden spoon if necessary to loosen any stuck bits of meat, then add tofu. Cook, stirring once or twice, until tofu is heated through, about 2 minutes.
3. Stir in the soy sauce; taste, and add salt and red pepper flakes as necessary. Garnish with cilantro if you like, and serve.

Notes: We are moving in a few weeks, and I am trying to use up items in my freezer and pantry. This recipe fit the bill, as I had ground pork and a lot of rice on hand. Apparently this recipe isn't very authentic (due to the lack of black bean paste and Sichuan peppercorns), but it was quick and tasty. Tim loves the combination of ginger, garlic, and scallions, as do I. Next time I might try a more authentic recipe. Meat lovers may want to use 1 pound of ground pork and 1/2 pound tofu. We used 1/2 teaspoon red chili flakes and didn't find it very spicy.


Tim's Rating: 8.5/10
Liz's Rating: 8/10


Next week on The Amazing Race: China (again). Any suggestions?

Peppery Monterey Jack Pasta Salad

Inspiration:
Cooking Light

Notes: A great recipe for lunches, summer barbecues, tailgating...

Tim's Rating: 9/10
Liz's Rating: 9/10