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Fill a large stockpot with 3 quarts water, and bring to a boil.
While waiting for the water to boil, pour the cream into a skillet with the lemon and orange zest. Cook over medium heat, stirring frequently with a wooden spoon, until the cream lightly coats the sides of pan, 2 to 4 minutes after it comes to a boil.
Add the cognac (if using) and the mint leaves, and cook another 2 minutes. Season with salt and set aside.
When the water comes to a boil, add the kosher salt, and cook the tagliatelle until al dente. Lightly drain, and then transfer to the cream mixture, and cook for 1 minute, moving everything around with tongs to combine the ingredients. Add the Parmigiano-Reggiano, stir well, and serve.
Legit Asian Veg Stir-Fry With Ponzu Citrus Sauce
June 26, 2019 * This post may contain affiliate links. Please read our disclosure for more info.
I call this legit Asian veg stir-fry because it is the best&mdashand most unique&mdashvegetarian stir-fry you may have ever tasted.
The secret is in the sauce, of course.
Our ponzu citrus sauce is made with kombu seaweed, which is exactly the inspired ingredient that led Japanese scientist Kikunae Ikeda to discover the savory flavor he calls umami.
Umami is actually the fifth official taste after sweet, sour, salty, and bitter. It is a very recent addition, so don&rsquot worry if you haven&rsquot heard of it.
Now, I want you to understand how good umami is.
If you are familiar with MSG (monosodium glutamate), then you already understand umami.
MSG is umami flavor on steroids. Its effect is to bring the other flavors in a dish together, and elevate them.
While MSG still makes a lot of people uncomfortable, (for reasons I will not get into here, but you can read about), we do love the taste. In fact, MSG is widely present in processed foods.
Monosodium glutamate is the main additive that makes your Doritos chips, or your Hidden Ranch salad dressing, so stimulatingly good.
I wanted you to know a bit about the history of umami, but of course we are not going to use MSG in our recipe.
My point was just to share with you how addictive and desirable the umami flavor is, because you can really taste the umami in this Asian veg stir-fry.
- 2 tablespoons olive oil
- 4 shallots, thinly sliced
- 2 cloves garlic, minced
- ½ cup vodka
- ½ cup lemon juice
- 1 tablespoon lime juice
- ¼ cup fish sauce
- 2 tablespoons chopped sun-dried tomatoes
- 1 teaspoon fennel seeds, crushed
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon Worcestershire sauce
- ½ teaspoon grated orange zest
- ¾ cup whipping cream
- 1 (8 ounce) package linguine pasta
- 4 (6 ounce) red snapper fillets
- salt and pepper to taste
- ¼ cup all-purpose flour
- 2 tablespoons olive oil
- ¼ teaspoon grated orange zest
Heat 2 tablespoons of olive oil in a saucepan over medium-high heat. Stir in the shallot and garlic, and cook for 30 seconds. Pour in the vodka, and simmer for 1 minute. Add the lemon juice, lime juice, fish sauce, sun-dried tomatoes, fennel seeds, basil, thyme, Worcestershire sauce, 1/2 teaspoon orange zest, and cream. Bring to a simmer, then reduce the heat to medium-low, and continue to simmer until the sauce has reduced by half, 10 to 15 minutes.
Bring a large pot of lightly salted water to a boil. Add the linguine, and cook until al dente, 8 to 10 minutes drain.
Meanwhile, season the snapper fillets with salt and pepper, then dredge in the flour. Shake off the excess, and set aside. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook the snapper fillets on both sides in the hot oil until nicely browned, and no longer transparent in the center, about 4 minutes per side.
To serve, toss the drained linguine with half of the sauce, and divide onto 4 plates. Place a snapper fillet onto each plate, and ladle on the remaining sauce. Sprinkle with 1/4 teaspoon orange zest to garnish.
Lemon cream mushroom tagliatelle pasta
There’s nothing quite as comforting as ribbons of pasta dripping with sauce. Add a panful of meaty mushrooms sautéed in white wine with woody herbs and dinner is sorted. It’s my simple yet very satisfying Lemon cream mushroom tagliatelle pasta. Hearty food for easy midweek suppers.
Pasta is possibly one of the best flavour carriers. These starchy strands act like a carb-sponges, readily absorbing flavourful sauces. Back in the seventies, plain pasta came neatly nestled in bowls with the sauce spooned rather awkwardly on top. Adopting traditional Italian practices, we’ve come to appreciate that the sauce and pasta work best tossed together in the pan. This method ensures that your first mouthful will be as tasty as the last.
What makes this pasta different from a more traditional alfreddo, is the sauce. It starts out with a basic béchamel. To bolster the taste, I add lemon zest plus some juice, freshly grated parmesan cheese and cream. With the lemony sauce done, you can get on with frying the mushrooms. The meatiness of mushrooms replaces the need for protein and is a great source of essential B vitamins. You can use any combination here. Dried porcini mushrooms will add a distinctive umami flavour to the pasta. I’d pair it with fresh cultivated mushrooms so that the flavour doesn’t overwhelm.
The most challenging part of tonight’s supper is to cook the pasta al dente – firm to the bite. Once the tagliatelle is just tender, drain and toss with the mushroom sauce. Pasta waits for no one, so be sure to gather the clan at the table, forks and spoons at the ready. Scatter liberally with flat leaf Italian parsley and don’t be shy with the parmesan either. Easy comfort food to see us through the last of winter’s chilly nights.
Recipe for Quail with Lemon Tagliatelle
This recipe for quail with lemon tagliatelle is more easy than you might think such an exotic dish has any right to be. It looks intimidating because they’re such little birds, aren’t they? And they sort of take a praying position in the pan, which makes photographing them rather tricky if you want people to actually want to eat quail. Ahem.
Quail is called “cailles” in French. (pronounced kye with an accent on the y sound).
The recipe is for four people, with 2 quail each, but I found one quail to be enough so it depends on your appetite. I translated the quail recipe from here, and the tagliatelle recipe from here.
For the quail, melt 3.5 tablespoons (50 grams) of butter and 4 Tablespoons of honey in a sauce pan over low heat. Take it off the heat and add 2 heaping tablespoons of Dijon mustard. Before you apply the marinade, salt and pepper the quail.
The use a brush to apply the marinade on the quail. Cover it and let sit for 2 hours, or overnight in the refrigerator. If you’re in a pinch you can skip this step.
When you’re ready to cook, pre-heat the oven to 415°F (210°C). Put them in the oven – covered with aluminum foil for 25 minutes, then remove the foil and re-apply the sauce from the bottom of the pan. They go back into the oven for another 25-30 minutes.
When there’s still about 30 minutes to go in the oven, begin your preparation for the tagliatelle. Finely chop 3 fresh sage leaves (or you can use a scant teaspoon of dried). And zest one lemon.
Put the minced sage and lemon zest, plus 1/2 cup (125 grams) of heavy cream and 3 tablespoons of parmesan, in the blender and mix.
Boil salted water for the tagliatelle – you won’t be adding more salt to the pasta since the parmesan is salty enough. I followed the directions for cooking my gluten-free variety of tagliatelle, but other varieties often take between 4-6 minutes. It should say on the package.
When the pasta is drained, put a pat of butter in the pan, followed by the cream mixture and heat until bubbling gently.
Add the pasta and mix.
When you’re ready to serve, put one portion on a plate and sprinkle with more Parmesan cheese and top with a portion of quail. You can serve salad on the side, or after the meal like the French, or before the meal as an appetiser.
I made this dish late spring for a friend (and forgot to blog about it until now) so we ate salad as an appetiser and GF chocolate fondant for dessert. As a whole, the menu was not overly-taxing.
Measure and prepare all ingredients first so to be precise if count the Weight Watchers Propoints. The only preparation is to slice the salmon in little stripes or cubes.
Put a pan with plenty of water and a some salt on the cooker. While it warms up prepare the sauce: warm the oil in a large non stick pan then put the salmon in. Add the juice of a lemon: the quantity depends on your taste, personally I squeeze a whole lemon in it! When the salmon becomes lighter in colour put the heat to minimum.
If the water is now boiling this is a good time to put the pasta in and give it a good mix. While the pasta cooks use a little water to thin the creamy cheese in a bowl. Pour the cheese in the pan with the salmon and mix well. Add a little pepper if you like and salt to taste, I didn’t add any because the smoked salmon is salty enough! Mix well.
When the pasta is cooked take a cup of the water and keep it for later before draining the pasta. Pour the pasta directly in the sauce and mix well. If it is a little dry add the reserved water until it has the right consistency.
In 15 minutes our creamy salmon tagliatelle are ready to be served! Add a little grated lemon peel and some finely chopped parsley to decorate each plate, to make it really elegant. We say in Italian: anche l’occhio vuole la sua parte, which means: also the eye wants its enjoyment!
Did I already say that this pasta dish is delicious? And I must admit that I am not a great fan of smoked salmon, but the creamy cheese makes the taste more delicate so I enjoy this dish thoroughly… Try it for your next dinner party and let me know in the comments below or my facebook page what you think of it!
Jamie Oliver's Summer Tagliatelle with Parsley and Pine Nuts Recipe
If Jamie Oliver is good for anything, it's quick, suprisingly flavorful pasta recipes. The man seems to have an endless trove of pastas that can come together in the time it takes the water to boil. When I found this recipe in his ambitious book Cook with Jamie, in which he insisted that "everyone should make this at least once," I was sold immediately.
Why I Picked This Recipe: While I've found plenty of recipes in the past that offer variations on pesto—that famous Italian sauce of basil, pine nuts, Parmesan, and olive oil—this recipe is in the same spirit but decidedly different. First, parsley is the herb instead of basil. But more importantly, rather than blending all the ingredients into something homogenous, Jamie calls for mincing the parsley by hand and bashing only half the pine nuts to a paste, then loosening it all with good olive oil. It keeps things rustic and light, and I liked the handmade feel to the dish.
What Worked: The flavors came through wonderfully, with the somewhat aggressive flavor of parsley muted by rich pine nuts and olive oil. The addition of lemon juice and zest added a zippy flavor that elevated the dish significantly. But perhaps my favorite part was the eating experience: because it wasn't blended, the "pesto" broke up into bites of pine nuts coated with fragrant parsley and pecorino scattered througout the plate, while the olive oil, mashed pine nuts, and pasta cooking water created a luxurious sauce for the noodles. Each bite was different and interesting.
What Didn't: I felt there was too much cheese called for in the recipe, which killed a bit of that lightness. I've lowered the amount in the recipe below to bring it back into balance.
Suggested Tweaks: Besides using less cheese, I would also be cautious with the amount of lemon juice. I began with half the amount called for, and added in just a little bit more. The general idea with a recipe like this is to taste constantly, aiming for balance of richness, acidity, salty, and herbiness. But keep in mind that the heat of the pasta will mute the lemon. Finally, use plenty of pasta water until the sauce is truly luxurious don't let it get too dry.
List of Ingredients
- 12 OZ. of whole wheat tagliatelle
- 7 OZ. of fresh anchovies, cleaned
- fresh thyme
- white wine vinegar
- extra-virgin olive oil
Cook pasta in boiling salted water with a lemon peel until al dente.
Rinse anchovies in cold water. Place in a bowl with a splash of vinegar, then sauté for 2 minutes over high heat with a drizzle of oil add lemon juice, a bit of lemon zest, a pinch of salt and pepper, and leaves from a sprig of thyme remove from heat after 30 seconds.
Drain pasta and transfer to pan with anchovies. Serve immediately, topping with a drizzle of oil and more lemon zest to taste.
- 1 (16 ounce) box tagliatelle pasta
- 2 tablespoons olive oil
- 1 cup heavy cream
- 3 ½ ounces crumbled blue cheese
- ⅔ teaspoon garlic powder
- 1 teaspoon lemon juice
- 1 pinch salt
- 1 pinch ground black pepper
- 1 pinch ground white pepper (Optional)
- 1 pinch ground nutmeg
- 1 pinch dried oregano
- 1 pinch dried basil
- 1 tablespoon toasted walnuts, chopped
Bring a large pot of lightly salted water to a boil. Boil the tagliatelle until cooked through yet slightly firm, 8 to 10 minutes drain.
Drizzle olive oil over the cooked pasta and toss gently to coat.
Heat the cream in a saucepan over low heat until warm stir in the blue cheese, garlic powder, lemon juice, salt, black pepper, white pepper, nutmeg, oregano, and basil. Cook very gently until the blue cheese has melted and the sauce is hot, but don't let the sauce boil.
Place the tagliatelle in a serving dish and pour the sauce over the pasta. Top with walnuts to serve.
Season pork chops generously on one side with salt and pepper. Turn and season other side generously, then sprinkle evenly with ½ tsp. sugar.
Heat 2 Tbsp. oil in a large skillet over medium-high. Carefully add chops sugared side down and cook, gently shaking skillet occasionally but not disturbing pork, until underside is caramelized and chops are deeply browned all over, about 5 minutes. Turn chops and reduce heat to low. Cook just until second side is opaque, about 1 minute. Remove skillet from heat and let chops rest 10 minutes in skillet (the cooking will carry over and finish the chops while they rest).
Meanwhile, whisk lemon zest and juice, garlic, mustard, oregano, cumin, and remaining ½ tsp. sugar in a medium bowl. Slowly whisk in remaining ¼ cup oil until emulsified. Fold in cilantro and season with salt and lots of pepper.
Spoon half of dressing onto a platter. Transfer chops to platter, then whisk any juices that have accumulated in skillet into remaining dressing. Spoon dressing over top of pork. Swipe pork through dressing as you eat.
How would you rate Juicy Pan-Seared Pork Chops with Citrus Dressing?
This recipe is so simple and delicious! I didn't have cumin on hand, so I substituted chili powder. Served with smashed potatoes and a salad. Will be keeping this one handy for nights when I don't have a lot of time to prep.
This was phenomenal! An easy weeknight meal that tastes like a high-end restaurant offering. I used boneless loin chops because that’s what we had, and they worked great. Served with pan-fried Yukon gold potatoes to soak up all the delicious sauce. The hints of cumin, oregano, citrus, mustard and cilantro in the sauce made for an intriguing interplay of flavors, and when you add the pan juices, it takes the sauce way over the top. Destined to be on repeat!
This is absolutely the best recipe for pork chops that I've ever found! Like many people mentioned, I would chronically over-cook my pork chops and could never get them right, but this recipe comes out perfectly every single time. I make it at least twice a month! For the sauce, I've even substituted dill for the Cilantro and it worked great!
Only complaint was not enough sauce to dip bread! Moist and delicious!
I made this with boneless pork chops (which I don’t even really like, but my mom bought them) and I couldn’t believe how delicious they turned out!! This might have changed my mind about pork chops. We had some of the sauce left over and used it as salad dressing and it was so delicious, I would make the sauce again just to have on hand for salad or meat!
Everyone has THAT FOOD that their parents constantly made when you were growing up my food was pork chops. I avoid them at all costs but my husband and I got a few chops from our butcher's box. He says "find a recipe from Bon Appetit and I'll make them". Begrudgingly, I searched and this recipe popped up in my Google search. My nose crunched up. My husband says, "Oh look, the recipe was developed by Claire Saffitz". I instantly perked up. "Claire?! What's she doing making pork chops? Oh alright, I guess we can try it." (Claire is a sensational inspiration to an amateur baker like myself). My husband makes the pork chops with its accompanied sauce. He plates up the chops and we sit down to eat. I take my first bite with a glug of sauce and experience euforia. Never in my life I thought that this piece of meat could be flavorful and glorious as this. The meat was tender and juicy, the tangy emulsified sauce perfectly balanced the briny-tasting pork chop. It was utter perfection. Thank you to Bon Appetit and Claire Saffitz for resurrecting my love for porkchops. 15/10 recommend. Will make again. and again.
Oh man, these were SO delicious! I used parsley instead of cilantro, which I didn’t have, and I loved it.
As an historic porkchop dryer-outer (so much so that I haven't made a chop in. years.) my family was blown away by how tender, juicy, and in-your-face flavorful these chops were. Thank you, Bon Appetit, for helping me turn out another winner! Adding to our lineup of go-to's!
This has become a family favorite, I served these pork chops with a black bean salad and steakhouse garlic mashed potatoes. Quick, simple and delicious!
Perfect chops! I had 1inch thick chops so had to cook a few minutes longer and didn't have any cilantro on hand so I subbed in flat leaf parsley. I liked the parsley and when I make this again will use it. This recipe gave me a restaurant quality dinner and was so easy to make!
What a great recipe! I've made pork chops so many times with so-so luck. I've just tried this one and it is the BEST! I happened to have 1 inch pork loin chops in the fridge . I increased the cooking time by 2 mins on each side. Man, what a treat!!
I was looking for a recipe that would make the pork chops juicy. This was a great recipe and my husband and I loved them. They were moist and very tasty. I did not have cilantro so I used parsley instead and it worked.
Bon Appetit I love you guys! I made these pork chops with BA’s best risotto and a simple salad. oh boy I was blown away. The dressing makes the pork chops so flavorful and zesty which I love. Thank you guys for all the amazing recipes :)
I will admit I am not a huge fan of pork chops. I find that most times they are very dry and flavorless. With that said, I read the raving reviews and decided to try these. They were delicious. I changed nothing about the recipe (very unusual for me) but they really were outstanding. I will be making these again and again.
This was absolutely delicious! I followed the recipe except for adding a bit of orange zest and juice to the dressing in addition to the lemon because, why not! I served it with baked sweet potatoes and pino noir.