Latest news with #springcooking
New York Times
14-05-2025
- General
- New York Times
Spring Comes for the Cutlets
My devotion to asparagus is no secret to anyone who reads these missives. But I don't think I've spilled quite as much ink on my other favorite spring fling: fresh green peas. True, the frozen ones are easy to find and even easier to use; just pour them in the pan, no shucking required. Fresh green peas, however, eaten straight from the pod or gently stewed in butter until they just soften, are peerlessly crisp-tender, earthy and sugar sweet. I'm counting the days until the first ones appear at my local greenmarket in about a month. For now, though, I'll happily break out a bag of the frozen ones to make Cybelle Tondu's chicken with tender lettuce, peas and prosciutto. Cybelle sears chicken cutlets on one side only, giving them a nicely caramelized crust, then flips them briefly to finish the cooking, keeping the meat juicy inside. While the cutlets rest, she adds a little butter to the pan drippings to sauté shallots, lettuce, prosciutto and peas to serve alongside. It's a vivacious springtime take on the usual chicken breast dinner. Featured Recipe View Recipe → Pesce all'acqua pazza (fish in crazy water): Ali Slagle adapts Marcella Hazan's traditional Neapolitan recipe for fish fillets lightly poached in a tomato broth spiked with chile flakes, fennel and garlic. And speaking of Marcella, check out Pete Wells on the new documentary about her. Pete writes that for him, as with many Americans who love to cook Italian food, her distinctive (and somewhat bossy) tone has left a permanent impression: 'That voice — brusque, solidly accented, cured in cigarette smoke, marinated in Jack Daniels — comes to me all the time. Seeing cold pasta at a deli, I'll hear her saying, 'If I had invented pasta salads I would hide.'' Spicy miso lentil soup: Also from Ali, this savory, bright green soup strikes a balance between hearty and light. To keep the color and flavor vibrant, Ali purées raw spinach, miso, lime juice and ginger, then adds it to the cooked lentils and rice right at the end, just to warm the mixture through without cooking it too much (which would dull it down). A garnish of sliced shiitakes fried in sesame oil adds a forthright crunch. Want all of The Times? Subscribe.
Telegraph
08-05-2025
- General
- Telegraph
Pork chop with burnt apple sauce, cider jus, cider mustard and grilled spring onions
This is spring on a plate: thick pork chops grilled over fire, served with a smoky burnt-apple sauce, a tangy cider mustard and a glossy pan jus. Fat spring onions are blackened on the grill and split open to reveal their soft, sweet insides. It's ideally done outside over fire or on a hot griddle for that essential smokiness. Requires soaking time. Overview Prep time 20 mins Cook time 45 mins Serves 4 Ingredients For the cider mustard 2 tbsp yellow mustard seeds 2 tbsp brown mustard seeds 100ml dry cider 1 tbsp cider vinegar 1 tbsp honey For the burnt-apple sauce 3 sharp apples (Bramley or Russet), halved 1 tsp sugar cider vinegar, to taste For the pork 4 thick, bone-in rare breed pork chops (250–300g each), rind removed neutral oil For the jus 150ml dry cider 300ml good chicken stock 1 tsp Dijon mustard 1 tsp cider vinegar knob of cold butter For the spring onions 8 large spring onions, trimmed 1 tbsp olive oil Method Step For the cider mustard, toast 2 tbsp yellow mustard seeds and 2 tbsp brown mustard seeds in a dry pan, then combine with 100ml dry cider, 1 tbsp cider vinegar, 1 tbsp honey and some seasoning. Let them soak for at least 4 hours or overnight. Blend slightly if you prefer a smoother texture, or leave whole. Step For the apple sauce, heat a cast-iron pan or place 3 apple halves cut-side down on the grill of a barbecue. Cook until the cut side is deeply blackened and the apples are soft, about 6-7 minutes. Scoop out the flesh, discard the skins and cores, and mash with 1 tsp sugar and a splash of cider vinegar. Adjust to taste. Step Rub 4 thick, bone-in rare breed pork chops with neutral oil and season well. Cook over a hot barbecue or griddle pan for 4-5 minutes each side, until nicely charred and just cooked through. Rest under foil while you finish the rest.
