Wednesday, December 27, 2006


Ricotta and Sun Dried Tomato Stuffed Onions

For my last recipe in 2006 I offer you stuffed onions.

Why stuffed onions?

Well, for quite a few reasons, but mostly this...I just learned that the ancient Egyptians worshipped the onion, believing that it's spherical shape and concentric rings symbolized eternal life.

Now, not to be cheeky, but I'm guessing very few of my readers are Egyptian. Let alone ancient ones, still focusing their time on root vegetable symbolism and all.

But still, it's a perfectly lovely metaphor and a simple and elegant way to end the year. With the wish for eternal happiness.

May you all find foods that bring you joy, friends that bring you happiness and the happiness in yourself to know that life itself is the ultimate joy.

Many, many happy returns to each and every one of you. Thank you so much for being a part of my culinary journey.


This recipe mellows the taste of the onion to a melting sweetness. The stuffing is a good launching point, and once you master it, can be adjusted in all sorts of ways.

Now be a good peach, try this, and enjoy.

6 medium-small yellow onions
1 cup ricotta cheese
2 tablespoons grated parmesan cheese
1 large egg
1/4 cup sundried tomatoes, the kind in oil) drained and minced
1 tablespoon minced fresh herbs (I used thyme and oregano)
Salt and black pepper to taste
1 small anchovy filet (optional)

Preheat your oven to 350F

Slice the pointy top 1/8th of one onion off. Turn over and thinly pare off the root end, just so it will stand up nicely. You really want this cut to be slight, or the onion will fall apart with the root end removed. Repeat this with all of your onions.

Using a melon baller or a small spoon, scoop out the inner-most rings of the whole onions. You want to leave at least two layers of onion still in tact.

You can keep the scooped out onion for another use or dice it and add it to the cheese, your choice.

In a medium bowl, combine the rest of the ingredients. Stir together and let rest for 5 minutes or up to one day.

Scoop the cheese mixture into the hollowed out onions, just even with the tops. It will puff a bit so do not over stuff.

Place the onions side by side, snugly, into an oven proof dish that allows them to stand upright. Pour a 1/4 inch of chicken stock or water into the bottom of the dish. Cover the dish with foil and bake for 1 hour. Carefully remove the foil and bake for another 20 minutes, or until the tops are just browned. The water will have evaporated at this point.

Let cool slightly and serve. Goes well with any roast meats or as a vegetarian entree.

Makes six onions.


This recipe is low-carb, vegetarian and gluten free.

I would like to dedicate this post to my most amazing friend (JD) The Queen of the Valley, her kind and wonderful paramour the (JM) Edit King and to her sweet angel puppy Rufus. Rufus came to us a few years ago from Beagles and Buddies and had been a bright and shining light in our worlds ever since. (Despite the fact they claimed he was four when he was in fact, closer to ten) We all love him so.

Due to a recent diagnosis of bone cancer, this sweet pup will not be with us much longer. It is a fact that sincerly breaks my heart. He is the best of dogs. Mr. Rufus is a KFC aficionado, (since it is always smuggled in to him whenever he found himself in hospital) a huge fan of Noah’s Bagels (a treat Auntie Rachael never fails to procure) and a friend to all. We will miss him. Heart and soul.

And now for our regularly scheduled facts: The Joy of Cooking lists 64 tomato recipes

Many archaeologists, botanists and food historians believe onions originated in central Asia. Other research suggests that onions were first grown in Iran and West Pakistan. -

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Thursday, December 21, 2006


Cornmeal-Herb Cookies


There may be a lot of sunshine in that photo, but light aside, today is the first official day of winter, and it has most assuredly settled in for a spell here in LA-LA Land.

The holidays coupled with the blustery weather means one thing to most people doesn't it? A nice long afternoon spent cozily...baking. (Oh, now, get your mind back in the kitchen...)

Something light, and simple. Something you stir together, scoop out and bake. Something for the non-sugary dessert lovers among us. (I speak for myself of course)

A cookie (or biscuit, should you be a speaker of the Queens English) that has a twist, a cookie with some oompf, and some tooth to it. Crunchy, chewy, with a hint of resinous herbs that sing out "It's the holidays!"

So easy to make (then again, I claim that all the time, don't I! But I mean it!) and even easier to devour.

I made these last night and have been munching on them ever since. Perfect dipped into a steaming cup of chai or earl grey tea, they will warm your very soul.

Try this receipe and see for yourself. Enjoy! And Happy Holidays...

1 ½ cups flour
1 cup corn meal
2 tablespoons minced fresh thyme
2 tablespoons lemon zest
Pinch of nutmeg
½ teaspoon salt
6 tablespoons unsalted butter, softened
6 tablespoons shortening
2/3 cup sugar
1 egg
1/2 cup golden raisins, minced
1/2 cup pecans (optional), minced

Preheat your oven to 350F

In a small bowl, stir to combine the flour, cornflour, thyme, zest and salt.

Cream together the sugar, butter and shortening until combined, about three minutes (don’t skimp here, just let it cream.)

Add the egg to the creamed butter and stir to combine. Add the golden raisins and nuts if using.

Add the dry ingredients and stir to combine.

Using 2 large baking sheets with parchment or a baking mat (or just buttered) add the dough in small balls (golf ball sized) and flatten somewhat.

Bake 12 minutes and then rotate the sheets. Bake an additional 4 minutes or until just starting to brown. Remove the trays from the oven and allow to cool for a few minutes. Transfer to racks to cool completely.

Makes about 24 cookies


Dixie Lily has been producing beans, rice, flour, and Stone Ground grits and cornmeal in the deep south since 1937.

The tradition of Christmas cookies for Santa isn’t an incredibly old one. In fact, it is believed to have emerged around the time of the Great Depression when parents wanted to inspire their children to share with others, especially in hard times. -

McDonald's Corp. is facing at least three lawsuits related to its disclosure last week that its french fries contain wheat and dairy products.


Wednesday, December 20, 2006


Five Gifts for Food Lovers

Five gifts for food lovers...

Okay my sweet peaches, it's that time of year again (wait, it's been that time since the day after Halloween, hasn’t it. Darn marketers!) and you are wondering what to get your food-centric friends that, as of yet, remain un-gifted.

Well fear not my darlings, I am here to offer up a few gems for you to click on and purchase, making more time for parties and gorging and general revelry.

So let us begin.

First up...

Dried Apricots from The Kimberly Fruit Company. I don't know what it is that makes them so special. It's just a certain something indeed.

Maybe it's that they are perfect and large and golden and delicious. A pure taste of summer any time of year.

Or maybe it's because they come from Oregon. So many good things come from those parts.

Any which way, they are tasty. I always make sure to have some on hand. They are divine and make the perfect, unexpected hostess gift.

Menu of Hope raffle tickets. Please give.

It’s an amazing cause and the prizes are fantastic.

Prizes include amazing dinners with world renowned chefs, glorious baskets of local foods, books, gagets, photos and more.

A food lovers dream, and a way to do good this holiday season.

Please do your part, ya?

Just think of how your small contribution can really make a change in the life of a hungry person.

And please note, there are only three more days to get your tickets, so do this today!

The Unprejudiced Palate. I have written about this fine tome before - but it was out of print - joyfully, thanks to some diligent people, it has been republished and is widely available. (The Mario Batali intro in this edition I could live without, but whatever)

Like a dream come true, it is without a doubt, one of the best food books I have ever read. If not THE best.

Passionate, honest, hilarious.

You will not be able to put it down.

Funny, charming and inspiring, this is the book everyone should read this holiday season (and every season for that matter.)

Roesle Locking Tongs.

Maybe tongs arn't the most GLAM gift ever, but they certainly are an essential in any kitchen.

And for my money, its the craftsman at Roesle who make the most beautiful, functional kitchen tongs around.

I own them, I use them, I love them.

Treat yourself, or someone you love. They are, in a word, indispensible.

And last but not least,

Tipping Cognac Glasses.

There isn't much to say here, I think the picture does all the talking.

I mean come on kids!

These are so chic and fab, you just know

you' ll want a set for yourself too! (Heaven knows, I do!)

Well my dears, those are my suggestions. I hope some of them spark your imagination.

If not, check out my past post on the subject too. There certainly will be something there that will wow you!

Happy holidays!



All of the photos in this post were taken from the websites that are linked to.

King Leo brand has been making delicious
Peppermint sticks since 1901.

Super Bowl Sunday ranks as the third-largest occasion, behind Christmas and Thanksgiving, for Americans to consume food, according to the NFL.

Monday, December 18, 2006


Herb Crusted Lamb

Maybe it's the holiday season, and my head is all filled with non-sense, but I keep reading all these profound things when it comes to food.

Chilling essays about the food supply chain, heartbreaking stories about the state of farming in our country, lovely things about...uh, love, and opinionated things about food writing. Important things all.

And frankly, it all just plain bums me out!

(Well, not the love part, that’s quite sweet.)

Why am I not like all these concerned citizens of the world and/or lovestruck peoples? Why am I such a flighty girl? Is it because I live in LA-LA Land? Am I victim of my geographic locale? Have my ideals and principals evaporated and left me a shell of my former self? Or am I just not writing about it all?

It has all led me to wonder, if I shouldn’t really step back here on this site-o-whimsy and get about the need for organics, rail against trans-fats, focus on praising chefs and sharing with you, my darling readers, my innermost thoughts and feelings. You know, focus. Be intense. Proselytize. Rage against the corporate machine. Stuff like that.


But then I get distracted - usually by something cute or shiny or caught in a particularly appealing patch of sunlight. Or in this case, something yummy. And I recall...writing about “feelings” and “issues,” that just isn’t who I am and not what this site is about (despite the fact it is, like, way important) I’m me! Life of the party, charm the pants off of anyone (except perhaps Vinnie Jones, who I suspect finds me quite irritating lately. But that’s another story.) social butterfly, happy go lucky, sunshine-loving me. Nothing more, nothing less.

So I will leave the deep thinking to the great minds and invite you to in for the lighter side of things. I’ll just leave the worrying to others. Much better that way, ya? I hope thats okay with you all too, since you may have stumbled here for a debate on the ethics of crop dusting or a diatribe on the plight of the veal calf, because most of all, I wouldn’t want to disappoint.

Im just saying.

Okay, enough of that...lets talk food...

A ten minute meal. Unless you make roasted potatoes with it, then it takes longer. But, well, whatever...try this, and enjoy!

1 cup assorted fresh herbs
1 small shallot, minced
2 cloves garlic, minced
2 tablespoons feta cheese, crumbled
Olive oil
4 lamb chops
Salt and pepper to taste

Preheat your oven to 350F

Rinse the chops and pat dry.

On a plate, combine the herbs, shallot, garlic and cheese. Coat one side of the chops and press in to adhere.

Heat a large pan and add little bit of oil. When hot, add the lamb in a single layer, herb side down.

Cook for two to three minutes until just browned, flip and sear another minute or so.

Transfer to the oven and cook 10 more minutes for medium.

Remove from the oven and let rest for a few minutes.

Serves four


Due to ongoing European draughts, Provence's truffle market has dropped 70 percent over the past four seasons. French truffle production nationwide last year was about half that of a decade ago.

Today in the U.S. it is National Roast Suckling Pig Day

Fast food restaurant, Taco Bell's sales have taken a hit since more than 70 diners at its East Coast restaurants fell sick with E. coli poisoning. The outbreak apparently has run its course after 71 confirmed cases of the disease in five states. Federal officials said the most likely source of the illnesses was lettuce. The chain has taken precautionary measures on Dec. 9 by changing its suppliers of both lettuce and cheese. Lettuce is included in 70 percent of the menu items at the Mexican-style chain based in Irvine, Calif.

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Friday, December 15, 2006


Holiday French Toast

Tonight is the first night of the Jewish holiday Hannuka.

In commemortion, candles will be lit, presents exchanged and fried foods consumed. Its good, calorie-dense fun all around. (The fried food consumption is part of the holiday tradition. How much do you love that! Come to think of it, I'm so happy there are no "low-cal" hoildays. Aren't you?)

So my dears, if you celebrate, a hearty happy hannuka to you and yours.

Revelry can be exciting.

But what about the next day? (Because a big night of family fun leaves a kid famished, right?)

Fear not, I have the solution.

Decadant, egg-rich challah, drenched in thick, vanilla scented cream and topped with sweet fruit. A dream. (And because this hoilday is on a Friday night, there should be Challah abound...right? Right. Since, you know, members of the tribe have challah EVERY Friday night. Well, the observant I should say.)

But let's say you arent a member of the tribe what then? That's okay! No matter what philosophy you ascribe to, you will be a convert to this dish. Its a non-denominational treat

Try it and enjoy.

8 thick slices, Challah or brioche
2 large eggs
1 cup whole milk
1 tablespoon vanilla extract
4 large nectarines, pitted and sliced (frozen work)
1 tablespoon brown sugar
3 tablespoons butter
1 cup heavy cream
1 tablespoon sour cream
2 tablespoons honey
Raspberries for garnish (hey, they are available here!)

In a large, chilled, metal bowl, whip the cream until it holds soft peaks. Add the honey and sour cream and whip again until it combined. Refrigerate until ready to use.

Toss the nectarines with the sugar. Melt the butter in a large pan, then saute the fruit until just soft. Remove from the pan, and wipe it out to use for the toast.

In a large, deep dish, whisk the eggs until frothy. Add the milk and vanilla. Let rest for a minute while you slice the bread again into 1 inch by 1 inch by 3 inch sticks.

Add the bread to the milk and let sit for a few moments while you heat the butter in a large pan over medium heat.

Remove the bread from the milk and let drain slightly before cooking on all sides until browned (about 4 minutes)

Serve with the fruit and cream

Serves 6


Challah, here, means egg bread. You can use Hawaiian or Portuguese bread too. Click here for lots more information on Challah.

In Spain, French toast is called "torrijas" and is typically made during Lent, out of thick slices of bread soaked in milk or wine, dipped in egg, fried and then drenched in spiced honey

It is not entirely clear why this dish is called French Toast. In Sweden it would be called fattiga riddare and in Germany armer Ritter. (Both translate to "Poor Knight.") But what about in France? Pain perdu, or "Lost Bread."


Wednesday, December 13, 2006


Persimmon, Apple and Onion Salad

Behold the glorious persimmon. Its like a holiday all on it's own.

Radiant, luscious somewhat exotic fruit. (Though, a native to North America, so there you go)…

Wait, we interrupt our regularly scheduled program for this important bulletin. I just made out with the foxiest boy ever. Not 30 minutes prior to me composing this entry.

Okay, sorry, back to the salad. (What can I say? He distracted me! But now, I am again FOCUSED on BLOGGING. See my peaches, YOU come first...)

I made it for dinner, we ate it and lo, it was good.

Really, tasty stuff. The kind of salad that becomes a meal in itself. Perfection on a plate. And pretty to boot.

I made it for the boy. Well, I made it for the dinner party we were planning on having together. Only, we ended up making out, and dinner got burnt. And the other couple flaked. Your typical LA evening.

Except this salad.

Puckery, sweet goodness.

(Oh MY)

I was in heaven. (Even before the heavy petting)

I suggest you try it and see if it doesn’t make your mouth smile.

Simple, elegant, distinct. Just like you.

Note: This recipe requires a mandolin slicer

(Sorry for the multiple pics, I just couldn't decide which snapshot I liked best)

2 large, ripe persimmon
1 large, ripe, honeycrisp apple
1 small red onion
¼ cup almonds
½ cup goat cheese, crumbled
butter lettuce

For the dressing
¼ cup olive oil
4 tablespoons apple cider vinegar
1 teaspoon whole grain Dijon-style mustard
½ teaspoon fresh thyme, minced
salt and pepper to taste
tiny pinch of nutmeg

Fill a bowl with ice water. Slice the onion thin and add to the ice water.

Meanwhile, in a large bowl, whisk together the dressing ingredients. Taste and adjust the seasoning.

Using your mandolin, slice the (pitted, cored) remaining fruit.

For plating, create a stack, alternating the persimmon, apple and drained and patted dry onion (go light on the onion, it can take over) top with almonds and cheese, drizzle with dressing and serve.

Makes four salads


The common persimmon is native to the eastern United States, growing wild from Connecticut and Iowa south to Florida and Texas; it grows up to 15 m (up to 50 ft) and has oblong leaves and unisexual flowers. The edible fruit is a large berry about the size of an apricot, with a tomatolike skin. - Bouquet of

Believed to be an offspring of Macoun and Honey Gold, Honey Crisp was introduced in 1991 by the University of Minnesota breeders at Excelsior, MN.

I promise to post my offerings for
Menu of Hope some time in the next few days. In the mean time, check out this amazing raffle and bid to win some awesome prizes, while supporting a worthwhile cause!

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Tuesday, December 12, 2006


Pumpkin-Nutmeg Flan

Tis the season for gustatory (heavens, is that a word? Sounds so...over-the-top) delights. Tis (my, my, I am enjoying saying Tis.) A time for indugences and sinful decadent desserts. Like this.

This, which begs to be made. This, which affords the eater the luxury of knowing that sure, its a sugary confection, but *bonus* it also has some healthy attributes.

You seem skeptical! Don't be. I'm serious! (Insert mischeviuos grin.) I mean come on...pumpkin is high in fiber and beta carotene, and eggs have, um, protien! And we all know ginger is food for all sorts of ailments. See, its practically health food!

Minus, of course, the sugar. And cream. Oh, and the cookie topping. Okay, so maybe its not health food. Maybe its just "good spirits" food. You know, food that makes you feel good.

And who doesnt like to feel good?

Devised to delight my darling pumpkin-a-holic friend Ms. McGee, it is a simple delight. A tiny sliver of its golden flecked goodness will send you to another place. Somewhere that is warm and cozy, where you feel comforted with each bite. Because flan is, after all, a world-class comfort food. Ms. McGee, happily ensconsed in her new digs thought so, and I hope you will too.

Try it, and enjoy!

2 cups canned pumpkin
1 can (condensed milk
1 can evaporated milk
7 eggs
3 tablespoons brown sugar (light or dark)
½ teaspoon freshly grated nutmeg
1 cup white sugar
1 pound gingersnap cookies
1/2 cup melted, unsalted butter

In a food processor, combine the pumpkin, condensed and evaporated milk, eggs, nutmeg and the 3 tablespoons brown sugar and purée until smooth. Set aside.

Preheat your oven to 375F.

Bring a large pot of water to a boil.

Meanwhile, pour the 1 cup of sugar into a heavy bottomed pan and cook, stirring constantly, over medium heat until the sugar is a light amber color, about 5 minutes. (This depends on you flame. It can vary in time up to 15 minutes.) Pour it into a 9 by 4-inch glass loaf pan. Let set for a minute or so, then pour the pumpkin on top. Place the loaf pan in a larger pan, and place in the oven. Using a pitcher, fill the larger, outer pan with enough of the boiling water to come 1/3 of the way up the sides of the loaf pan. Bake for 15 minutes.

Reduce the oven temperature to 350F, and bake until set (a knife inserted in the center will come out clean), about 50 minutes.

Remove the flan from the oven, leaving the water bath in there to cool completely (so much safer this way). Let the flan cool completely.

To prepare the crust, place the cookies and melted butter in a food processor and process until well blended. Pack the crust mixture on top of the cooled flan, and transfer to the refrigerator to chill for at least four hours.

To serve, run a knife around the inside edges of the loaf pan and invert onto a serving platter with a lip (if it is a flat platter, the sauce will spill!)

Serve with whipped cream.
Makes one loaf, about 8-12 servings.


The spice mace is the outer webbing of the nutmeg nut.

Some of you may be wondering why I did not donate to Menu of Hope this year. My lame excuse is that I am tremendously disorganized, and am wracked with guilt over it. My lack of partcipation not-withstanding, I do hope you will all check out the great prizes and support this worthy cause.


Tuesday, December 05, 2006


Chickpea Cocktail Snacks

Is it 5 o’clock yet?

Hmmm. No?


Oh well! Who cares!

As my adored Grandmere used to say, when drinks were presented at an unseemly moment,

“It’s always 5 o’clock somewhere!”

(Perhaps where you live?)

Which of course, means it's cocktail hour!


As I have mentioned (ad nauseam, I'm sure) having a little nibble (hee) with your cocktail is simply the best and something I advocate whole-heartedly.

It’s the sure fire way to stave off hunger in that unwinding, social hour before dinner. The bonus of course is that it will prevent the early imbibing from affecting ones ability to remain couth when dinner does arrive. And couth, well, we are all for that, are we not?

This recipe is so basic and so delightful, I urge you to try it as soon as you walk away from your computer screen.

While forethought is required (purchasing the ingredients for one, and soaking the chickpeas for another), once you are ready to fry, the whole thing comes together in a blink.

Of course, I must warn you that as with all frying (saute, whatever) there is the possibility of splattering, so don't stand too-too close, and promise not to wear your best frock.

The beautifully burnished garbanzo beans will come out slightly crisp, with an unmistakably creamy interior. They keep for days (at least 4) and are just as good right from the pan as they are room temperature.

Try this my peaches, and enjoy!

1/2 cup dried chickpeas
2 tablespoons vegetable oil
1 tablespoon ground dried spices (I used thyme, pepper and lemon zest)

In a large (non-metal) bowl, soak the beans overnight or at least 8 hours.

When done getting soaked, simmer for 45 minutes in a pot on the stove, then drain and pat dry. The dryer the better.

In a large skillet, heat the oil over medium-high heat.

Add some of the beans (enough to create a single layer) and stir to coat. Let saute for four minutes or until just slightly browned. This will depend on your pan so it may be quicker or it may be longer. Just keep an eye on them.

When done, scoop the beans out of the oil, and blot on paper towels.

Repeat with the rest of the beans.

Toss with spices and serve.

Makes 1 cup


Garbanzo is the name used in Spanish speaking countries. The English name chickpea comes from the French chiche, which comes from the Latin cicer. They are the most widely consumed legume in the world.

The earliest known use of the word "cocktail" in print was in the Hudson, NY, publication Balance and Columbian Repository on 13 May 1806.

Stanley Mason invented a clothespin fishing lure, the first disposable, contoured diapers, squeezable ketchup bottle, granola bars, heated pizza boxes, heatproof plastic microwave cookware and dental floss dispensers.

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Monday, December 04, 2006


Mint Seared White Tuna with Green Tea Udon

That right there is one downright sexy bite of food.

So when it comes to dinner, I want you kids to be the first to know...

I'm bringing sexy back...

Fragrant seared mint, silky raw tuna, slippery cold udon noodles.

It's sure to tickle your palate.

And because it takes less than 15 minutes to make, you'll have the whole rest of the evening to focus on other things...

1/2 pound green tea udon noodles
1 teaspoon lemon zest, plus 1 teaspoon juice
1/4 cup cooked edamame
1 teaspoon vegetable oil
1/2 teaspoon sesame seeds
2 tablespoons minced fresh mint
2 large yellowfin tuna steaks
2 tablespoons dried mint
1 additional teaspoon vegetable oil

In a large pot of heavily salted water, boil the udon until just cooked, about six minutes. Remove from the water, drain and toss with the lemon zest, juice, edamame, vegetable oil, sesame seeds and fresh mint.

Wash the fish and pat dry. (If it isn't dry, the mint won't stick) Pour the dried mint onto a shallow plate and coat the fish, pressing it into the flesh.

Heat the additional oil in a large non-stick skillet over medium heat and add the tuna. Sear for two minutes, then flip and sear on the other side. It should remain raw inside. (My tuna isn't pink because I buy it untreated. It is, therefore, still raw in that picture. Get it?)

Remove the tuna from the pan and slice into 1/2 inch thick pieces.

Top with the udon and serve.

Makes enough for four as an appetizer or two as a main course


Edamame, or green vegetable soybeans, are whole large soybeans which are harvested when the soybeans are still green. -

Green tea udon is available at Trader Joes nationwide

Former boy band singer Justin Timberlake is co-owner of several restaurants, including Chi in Los Angeles and Destino's in NYC.

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Friday, December 01, 2006


Chard Wrapped Pork with Apples and Cherries

Someone turned on the air conditioning outside and I for one am none-too-pleased. I mean, its totally freezing out there! Isn't this supposed to be a sunny clime? Pout. (And why does this come as a shock to me every single year.)

All this blustery business makes a girl want to stay indoors. Prefferably under the covers with a good book. No reason to venture.

Tragically, along with not having air conditioning, it has come to my attention that my beautiful maison is also lacking in a working heater. Wassup with that? Yikers!

Well, that being the case, I had no choice but to start using my oven. I mean, any ol' hot appliance does the trick, right? And the bonus here is that unlike a single-task heater, the oven takes the bite right out of the air and into my mouth, where it belongs.

This recipe, which takes only a second to create, still involves that tried and true chef trick of searing on the stove top then fininshing in the oven. Warming up your world.

It is a perfect winter dish. Juicy pork, tart apples, spicy cherries and deep green chard. You will swoon. Serve with wild rice and mashed sweet potatoes and have a feast.

4 large cutlets of pork or chicken breast pounded thin
6-8 large chard leaves, stemmed removed
1 tart apple, peeled, cored and sliced thin
Salt and pepper
Tiny pinch of nutmeg
1 tablespoon butter
½ cup spiced cherries*, pitted and halved
3/4 cup pomegranate juice
½ teaspoon red wine vinegar
½ teaspoon brown sugar
salt and pepper to taste

Preheat your oven to 350F

Top each cutlet of pork with a few slices of apple. Add a tiny pinch of nutmeg then, season generously with salt and pepper.

Wrap the pork up in a chard leaf, creating a packet. Set aside, seam side down. Do not worry if some of the pork shows through, it wont matter.

Heat a large skillet over a medium flame. Add the butter and the pork packets (again, seam side down) and saute for about 3 minutes. Turn the pork over then place the pan into the oven for 12 minutes or until the pork reads 145F at the thickest part, on an instant read thermometer. Remove from the oven and cover with foil while you make the sauce. Remember, even after cooked pork is removed from the oven, it will continue to cook about 10 degrees as it rests.

Carefully place the hot pan back on the stove top. Add the rest of the ingredients and simmer until reduced by half, about six minutes. Taste and adjust seasonings as needed.

During this time, the pork is resting and the internal temperature should raise to 155F. When it does, and the sauce is done, slice each pork packet in half and serve with the cherry-pomegranate reduction.

* You can also used frozen, canned, or re-hydrated cherries. Cranberries work too.


The USDA recommends that pork prepared at home be cooked to an internal temperature of 160 to 165 degrees. 155 to 160 degrees is considered medium; 170 to 180 degrees is considered well-done.

Minnesota and North Carolina are the leading turkey producing states, with each producing about 44 million annually

The pomegranate is native from Iran to the Himalayas in northern India and was cultivated and naturalized over the whole Mediterranean region since ancient times.

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