Blue Kitchen is going on a short break for the next few weeks. We are crazy busy with a major project that, no, isn’t a cookbook—or anything even specifically food-related. All is good—we’ll fill you in soon. In the meantime, we’ll be posting recipes from the archives that we especially like. This week, it’s a traditional Provençal pot roast that is toothsome and ridiculously easy. Don’t let the anchovies scare you—they disappear into the dish, leaving only dialed-up umami behind.

Layered Pot Roast with Anchovies, Capers and Garlic

A couple of weeks ago, I admitted to being a major Francophile when I wrote about roasting chicken on a bed of lentils. I guess that makes Karin over at Second Act in Altadena an enabler. After reading that post, she told me about three different French cookbooks. Already having more cookbooks than we have shelf space for, I immediately headed for the library website and ordered them. Of course, all three showed up within days of each other. [Read more here…]

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Six recipes featuring seasonal, versatile pears

by Terry B on October 21, 2015

Pears from the American Northwest are in delicious, abundant supply right now. Here are six different ways to make the most of them.

Pork Tenderloin with Roasted Pears and Onions

It’s that season. You know, apple season. Time for piling the family in the car and heading off to an orchard to pick more apples than you can possibly eat. Legions of apples taking over the produce department in the market. I like apples well enough, but I love also-in-season pears. Here are some ways we’ve cooked with them. [click to continue…]

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Pork chops and fennel bulb are oven braised with apple cider, tea leaves and aromatics for a quietly rewarding fall meal. Recipe below.

Braised Pork Chops with Fennel

We sometimes cook with big flavors here. Kimchi. Brussels sprouts. Bacon. Flavors that swagger in and own the dish. More often, though, we choose ingredients that have plenty of personality, but are content to blend in—supporting characters in an ensemble cast happy to add to a delightful performance without upstaging anyone else. This is one of those dishes. [click to continue…]

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Mild, beautiful Savoy cabbage is the base for this simple, comforting, creamy soup. Recipe below.

Savoy Cabbage Potato Soup

A little while ago I was visiting one of our daughters, who was a bit under the weather, and when I asked her if there was anything I could fix for her, she handed me a recipe for a savoy cabbage potato soup. I don’t know where she got it—there are a lot of recipes kind of like this floating around online—but it looked so easy and direct that I was happy to give it a try. [click to continue…]

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When the weather turns cool, warm things up by firing up the oven and roasting or braising. Here are six recipes from the Blue Kitchen archives.

Lancashire Hotpot

Last week, autumnal weather inspired me to roast some chicken with grapes, mushrooms and shallots. The cool weather continues, and so does the desire to cook meaty dishes in the oven. We’ll start with some lamb. [click to continue…]

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Grapes, in season now, are roasted in chicken pan drippings with mushrooms, shallots and rosemary for a deliciously autumnal dinner. Recipe below.

Roasted Chicken with Grapes, Mushrooms and Shallots

Seasonal cooking can refer to working with ingredients that are in season. It can also refer to using seasonal cooking methods. This week’s recipe is a mix of both. Temperatures recently took on an autumn coolness here, encouraging me to turn on the oven and roast something for the first time in a while. For the seasonal ingredient, I chose grapes. [click to continue…]

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Vietnamese fish sauce adds a subtle unifying umami hit to the crisp green beans and sweet apricots in this colorful, seasonal side dish. Recipe below.

Charred Green Beans with Apricots

We don’t do enough side dishes here. Unfortunately, we only tend to think of this when we actually post one. So when this recipe showed up in a recent Food & Wine email, we made it pretty much the same day—of course with our own variations. [click to continue…]

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Panko breadcrumbs give these chicken breast schnitzels an assertively crispy outside. Dredging the chicken with cornstarch helps keep the meat tender inside. Recipe below.

Chicken Schnitzel

The breaded meat cutlet goes by many names. For Germans and Austrians, it’s schnitzel. Italians call it cotoletta alla milanese—or milanesa for short. At our current favorite Mexican restaurant, it’s milaneza, and our favorite Polish spot calls its schnitzel schabowy. In Japan, it’s katsu (tonkatsu when it’s made with pork). [click to continue…]

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Besides meat, beans and various spices, this weeknight-quick chili includes surprises like red wine and coffee. Recipe below.

Marion's Chili

For many people, chili season is just around the corner. For us, it’s always chili season. While a steaming bowl of chili may be especially comforting when winter’s chill settles in, we are always up for a good bowl of red. Like the one you see here. It’s from a batch Marion made the other night, with the temperature and humidity both flirting with 90. [click to continue…]

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With just five ingredients—strawberry-infused vodka, fresh basil, simple syrup, lemon juice and club soda—this cocktail is as cool and easy as summer itself. Recipe below.

Strawberry Vodka Cooler with Basil

So suddenly, kids are back in school. And I’m getting frantic emails about recipes to try and beaches to check out before summer’s over. How did that happen? Thanks to overly hectic schedules and unseasonably cool temperatures (which we love, don’t get me wrong), summer seems to have slipped out the back door on us. [click to continue…]

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