Pork Tenderloin with Apple Ragout and Berenjena Guisada - pork tenderloin cut in to thicker slices, pounded thinner and lightly coated with flour. Pan seared with garlic and then finished in the oven.
For the apple ragout Granny Smith apples are sliced and sautéed with shallots, caramelized sugar, marjoram and afterwards cooked in white wine, vegetable broth and cream.
The eggplants are first pan-fried until nicely brown and then sliced and braised with quartered tomatoes, shallots, garlic and red wine. Finished with parsley
Hopefully someone else will chime in but it’s too bad Los Angeles Fish Co closed earlier this year. They didn’t do delivery but were a wholesale operation that was also open to the public based in DTLA
Not sure the photo does this justice, but I’ve perfected the Chinese Chicken Salad (much like Joan’s on Third, in L.A.). I buy the shredded roasted chicken breast from Whole Foods (or Chicken Tenders from Pavilions), combine with chopped scallions, shredded cabbage and carrot, toasted sesame seeds and slivered almonds. Dressing: Toasted sesame oil, olive oil, rice vinegar, honey, minced garlic and ginger, salt and pepper. I eyeball it, but about a Tablespoon each oil, vinegar, honey, and a teaspoon garlic and ginger. Top with fried shallot from Trader Joe’s because I can’t find the fried noodles.
Braised Lamb Shank with Spiced Rice (German cooking magazine) and Roasted Radishes with Brown Butter, Chile, and Honey (Six Seasons by McFadden) - lamb shanks are pan-seared and braised in a mixture of vegetable broth, onions, ginger, tomato paste and honey. The braising liquid is thickened with starch at the end.
Basmati rice is cooked and quickly sautéed with almonds, cardamom, turmeric and thyme.
Radishes are pan-seared before roasted in the oven. Finished with brown butter, honey and red wine vinegar.
Fettuccine with Pork Tenderloin from an old German cookbook - diced pork tenderloin is cooked with onions, garlic, fresno chili, diced tomatoes, worcestershire sauce, lemon juice and a little bit of honey in vegetable broth. Mixed with fettuccine and topped with parmesan
Lentil Salad with Butternut Squash and Broccoli from an old German GU cookbook - le puy lentils are cooked with garlic and bay leaves. Finely diced celery, carrots, butternut squash and broccoli are very quickly blanched and drained. Lentils, vegetables, watercress, shallot and pan-seared scallions are mixed with a vinaigrette made with olive oil, aceto balsamico, parsley, chives and thymes
Puszta Stew from an older German cookbook - it’s another older German cookbook we bought when started to become interested in cooking many years ago.
Not sure why this dish has an Hungarian name when it isn’t strongly influenced by such flavors but nonetheless a tasty dinner where we liked the addition of some polenta to add flavor but also thickening/texture. Green beans, red and green bell peppers, celeriac, leek, carrots, onions, garlic, thyme and paprika are cooked in vegetable broth. Finished with fresh, peeled tomatoes, basil and parsley
Mushroom-Broccoli Casserole with Meatballs from another old German cookbook - blanched broccoli, sautéed mushrooms and tomatoes are mixed with pan-fried small meatballs (made from fresh breakfast sausages) and a sauce made with milk, mahon cheese and corn starch. Baked in the oven and finished with some parsley
Beef Fajita Burger with Guacamole (from Weber’s Book of Burgers) and Oven Fries (from All about Roasting) - patties are made with ground beef, chili powder and cumin and are topped with pepper jack cheese, guacamole (avocado, tomatoes, shallots, cilantro, lime) and sautéed red bell pepper strips
Oven fries are russet potatoes quickly parboiled and finished in the convection oven
Spinach-Lamb Lasagna from a German GU cookbook - we really liked the combination of flavors of this lasagna. Alternating layers of ragu (ground lamb, leeks, carrots, diced tomatoes, olives, garlic, sage, thyme, sugar and coriander and bechamel (butter, milk, flour, sage, thyme, spinach, gorgonzola, nutmeg). Topped with parmesan
