Garlicky Pork Schnitzel

This recipe was inspired by a meal my mom would make quite regularly when I was growing up. When mom said she was making pork chops for dinner, this is what she meant. She would fry the pork chops in shortening and butter until they were really, really, really browned. (No one ever cooked pork to anything less than overdone back then!) Then she would stick them in a hot, hot oven to hold while she made the gravy.

Steakhouse Creamed Spinach

This is a side dish loaded with tradition. Creamed Spinach is a steakhouse staple found virtually everywhere. This side dish is also loaded with a lot of butter fat, so it’s not a “vegetable” I would recommend as a part of your daily routine but, oh boy, is it good!

Rigatoni with Smoked Salmon Tomato Crème

This recipe is an indicator of my tenacity. It is the result of the recreation of a favorite pasta dish from a little Italian bistro we frequented nearly 30 years ago. That dish was a Rigatoni bathed in a sauce of creamy tomatoes and smoky salmon.

Linguini alla Carbonara

The original Pasta Carbonara is a simple dish traditionally made with just eggs, cheese, meat and black pepper. It’s not one of those dishes steeped in ritual and custom, handed down from generations past. In fact it’s more commonly thought that its roots in Italy are as recent as the 1940’s when the primary ingredients were made more plentiful by the presence of US troops.

Pickled Golden Beets

Growing up in the southwestern burbs of Chicago, pickled beets were everywhere. The canned variety was always included on every holiday relish tray. Every family-style restaurant had them on the menu, usually accompanied by cottage cheese and a wedge of iceberg lettuce. And most of the Bohemian restaurants served them hot as a side dish or along with sweet and sour kraut.

Petits Pois à La Française (Baby Green Peas)

This is another “traditional” side dish that appears to have infinite variations on the absolutely correct way to prepare it; of course to me that’s just a challenge!  I have had this, “in the French way” or “à La Française”, made with Pearl Onions. And I’ve had it with Scallions, and with and without Carrots and with a variety of lettuce types not to mention with frozen and fresh peas. With the exception of the frozen peas, any of these alternatives could have been in the original dish.

Dock of the Bay Scallop Gratiné

Bay Scallops are the candy of the seafood world. These little bitty morsels cook to perfection in no time, demanding only minimal seasoning but in return render a creamy taste and velvety texture. As a gratin, we’re cooking our scallops while protecting them with a blanket of crumbs and butter and garlic and other good things. By the time the scallops are barely done cooking, that blanket will have melted and coated the little guys with all kinds of flavor essences designed to enhance their natural sweetness.