This dish is based on a recipe I found in Martha Stewart (March 2013). I have added a few additional ingredients (lemon and garlic) and eliminated others (I’m not a rosemary person). This dish is great served over spaghetti, or served over a simple salad of arugula and micro greens and paired with oven roasted yukon gold potatoes.
1 1/2 lbs pork loin, cut cross wise into 6 thin slices
Sea salt and freshly ground pepper
1/2 cup all purpose flour
2 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter, divided
2 tablespoons capers, rinsed and chopped
1 tablespoon chopped fresh sage leaves
1 lemon, sliced
3 cloves garlic, smashed
1/2 cup dry white wine
Pound pork slices until approximately 3/8 inches thick. Season with salt and pepper, and dredge in flour, shaking off excess. Transfer to baking rack and let stand about 10 minutes. **
Heat 2 tablespoons of oil in large non-stick saute pan over medium-high heat. Add 1 tablespoon of butter and melt, swirling to coat bottom of pan. Add 3 pork slices in a single layer and cook, flipping once, until both sides are golden brown and pork is cooked through (about 4-5 minutes total). Transfer cooked pork to serving plater and cover with foil. Repeat with 3 remaining pork slices.
Once all of the pork is cooked (and placed on the serving platter), add garlic, capers, and sage to the pan and cook over medium-high heat, stirring until fragrant (about 30 seconds). Add lemon slices and wine and cook until liquid is reduced by half. Stir in remaining tablespoon of butter and melt. Pour sauce over pork.
**If you opt to serve the pork over pasta — before starting to cook the pork, fill a pasta pot 1/2 full of water and turn on high heat. When water comes to a boil, salt, and add 1 pound of spaghetti. Reduce to medium-high heat. Cook spaghetti 7-8 minutes until cooked al dente.
This dish is something I came up with last weekend while I was playing “clean out the fridge.” It’s hearty, delicious, and may take the cake as the perfect rainy day comfort food. Note: for those of you who aren’t huge fans of eggplant, give this dish a try! The eggplant is subtle and the tomato and cheese are the real stars.
- 1 eggplant
- 1/4 cup flour
- 1/4 cup grated parmesan, divided
- Dash of sea salt and fresh ground pepper
- 2-4 tbsp kalamata olive oil (enough to generously coat bottom of large sauté pan)
- 1 onion, chopped
- 3 cloves garlic, chopped
- 1/2 teaspoon red pepper flakes
- 1 can cannellini beans, drained and rinsed
- 8 oz tomato sauce
- 6 oz grape tomatoes, cut in half lengthwise
- 1 scallion, chopped
- 1/2 lb pasta
Recipe: Cooking Time (about 40 minutes)
- Peel skin off eggplant (you can do this using a knife or a vegetable peeler) and cut into 1 inch by 1 inch cubes. In a medium-size bowl mix flour, 1/4 cup of parmesan cheese, sea salt and fresh grated pepper. Dredge eggplant in flour mixture, shaking off excess. Place dredged eggplant in a separate medium size bowl.
- Heat water in large pasta pot over high heat. Once water comes to a boil, salt and add 1/2 pound of pasta (I usually use ziti rigate, rigatoni, or the curly q ones I used in this photo). Lower heat to medium-high, cook pasta 7-10 minutes until al dente. Drain, add 1/2 teaspoon of olive oil (so that it does not stick together) and set aside in a covered bowl.
- While your pasta water is heating up… heat 2-3 tablespoons olive oil in large sauté pan over medium-high heat. Add eggplant – making sure not to overcrowd. Turn the eggplant every few minutes so that it cooks evenly. Add additional tablespoon of oil if the pan looks dry. Cook eggplant until it turns light golden brown (about 10-15 minutes total).
- At this point, there should only be a small amount of oil left in the pan (enough to sauté your garlic, onion, and grape tomatoes). Turn heat to medium-low. Add garlic, onion, grape tomatoes, and red pepper flakes to the pan. Stir occasionally. Cook 5-10 minutes until onions are golden brown and grape tomatoes are soft.
- Turn heat to low. Add tomato sauce and cannellini beans to pan, stirring to mix all of the ingredients together. Add pepper to taste. Cook 5 minutes.
- Pour cooked pasta into sauté pan and combine.
- Pour pasta and eggplant mixture onto a serving platter. Sprinkle parmesan cheese and fresh chives over the top and serve.
My Nane is a clever woman. She loves having company. At 94, she still cooks dinner every Sunday for the family. As us grandchildren and great-grandchildren have grown older and gone away for college, it’s hard for all of us to attend every Sunday dinner. But that doesn’t stop my Nane from trying. She has this subtle way of reminding you that you’ve been absent a few too many Sundays in a row. The phone rings. “Hi Nane!” “Hello, [grandchild X]. I’m making X desert for Sunday…” And before you know it, you are figuring out a way to get home for Sunday dinner. It’s at 6:00pm. Don’t be late!
It’s become quite the family joke. Nane knows everyone’s favorite desert. And she knows that making someone’s favorite desert sends the homing beacon.
For my grandfather, the homing beacon is lemon merengue pie. For her neighbor, the signal is apple cake. For my aunt and uncle in Florida, it’s blueberry cookies. For me, it’s home made pumpkin pie. And not just any pumpkin pie, the kind made from a real pumpkin! But for my mom, and most of the family, the homing beacon is apple pie.
There is just no comparison to Nane’s apple pie. No bakery or diner apple pie comes close. This apple pie is the queen of all apple pies.
Recipe to follow!
3 cloves garlic
1 large yellow onion
4 oz. sundried tomatoes (packed in oil with italian seasoning)
1 bunch fresh broccoli rabe
1/2 lb spaghetti or fettucini
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
grated parmesan reggiano
6 oz. marinated artichoke hearts (drained and cut)
6 oz. fresh grape tomatoes (cut in half)
Recipe to follow!
Ken’s Steakhouse Balsamic Dressing
Recipe to follow