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Category: Vegetarian Dishes

Tuscan Bean Soup

Tuscan Bean Soup

This bowl of cold-weather comfort revealed quite a secret. This hearty Tuscan bean soup is a perfect combination of smooth, silky soup topped with crispy, crunchy croutons.  It also fulfills our promise to put more plant-based meals together this year. And we’re not alone.  Americans…

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by Monte Mathews
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0 Comments
King Kullen Coleslaw

King Kullen Coleslaw

If you love Coleslaw, this version from our local supermarket is well-worth making. What is summer without coleslaw? Who can imagine Fried Chicken without it?  As Colonel Sanders himself said, “It’s always a tough decision between that, the Mac and Cheese, and the mashed potatoes,…

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by Monte Mathews
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0 Comments
Giant Summer Tomato Tart

Giant Summer Tomato Tart

Because you can never serve too many tomatoes this time of year. I realize this recipe comes right on the heels of our wildly popular Heirloom Tomato Tart recipe, but we just cannot get enough of this year’s stellar crop of tomatoes. This tart first…

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by Monte Mathews
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2 Comments
Sautéed Corn and Cherry Tomatoes

Sautéed Corn and Cherry Tomatoes

I don’t remember a single recipe on Chewing The Fat that’s faster to make than this: 10 minutes. That’s all it takes to enjoy two of the greatest gifts of summer. Sweet corn, peaking now and Cherry Tomatoes overwhelming our garden right now.  We wait…

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by Monte Mathews
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0 Comments
Make one, make all: Parmesan-Crusted Chicken, Caponata, and Pesto Baguettes

Make one, make all: Parmesan-Crusted Chicken, Caponata, and Pesto Baguettes

This meal is a sum of its parts: A sublime Fried Chicken, my take on Sicily’s Caponata and great Pesto topping a crispy toasted Baguette. When I was looking around for something special to serve as a supper for guests, I came across this extraordinary…

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by Monte Mathews
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Ina Garten’s Crunchy Noodle Salad

Ina Garten’s Crunchy Noodle Salad

Ina Garten is one of those Food Mavens who can do no wrong. The Barefoot Contessa has by far the most popular posts on Chewing The Fat. Three of her recipes are in the Top Ten.  And they’re never the same three—varying by the season. …

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by Monte Mathews
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0 Comments
Three Quick Kimchi Vegetables and a Classic Wedge Salad transformed by one of them.

Three Quick Kimchi Vegetables and a Classic Wedge Salad transformed by one of them.

Cooking for One Yields Some Great New Discoveries for Two. Or More. I don’t know about you, but in our house, there are some forbidden ingredients. Olives of any kind. Cabbage when used outside of Cole Slaw. Pickles. Blue Cheese. Cauliflower. And most especially Kimchi,…

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by Monte Mathews
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0 Comments
Fettucine with Shiitakes and Asparagus

Fettucine with Shiitakes and Asparagus

A Vegetarian Pasta kicks off Asparagus Season with a twist. The first asparagus of the season is something we can’t wait for.  Asparagus has become a virtually year-round staple, imported off-season from South America. But nothing compares to the home-grown variety. We love asparagus so…

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by Monte Mathews
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0 Comments
Floyd Cardoz’ Indian-Spiced Tomato and Egg Casserole

Floyd Cardoz’ Indian-Spiced Tomato and Egg Casserole

Chef Floyd Cardoz and one of his dishes . Homage to Chef Floyd Cardoz whose passing stunned the Culinary World As many of you know,  the Culinary Arts lost one of its own this week. The Coronavirus took the life of Floyd Cardoz. New York…

Egg Dishes, Floyd Cardoz, Floyd Cardoz' Indian-Spiced Tomato and Egg Casserole, Indian Food, Indian Spiced Tomato and Egg Casserole, Meatless Meals, Vegetarian Dishes, Winter Dishes
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by Monte Mathews
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1 Comment
Spicy Baked Pasta with Cheddar and Broccoli

Spicy Baked Pasta with Cheddar and Broccoli

 All that pasta you just bought put to very good use indeed. In New York City where I live, the supermarkets have been stripped bare of many items. But I have to say the complete absence of pasta is quite stunning.  That may well be…

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by Monte Mathews
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0 Comments
Melissa Clark’s Mushroom Bourguignon

Melissa Clark’s Mushroom Bourguignon

A Meat Lover’s Dream recipe…Mushroom Bourguignon from Melissa Clark As New Year’s resolutions go, the one about eating less meat in 2020 has a lot of traction. And for good reason. Not only is it good for you, but it’s also good for the planet. …

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by Monte Mathews
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5 Comments
Two British Recipes: One for Broccoli and Blue Cheese Soup and One for the Trip of a Lifetime–keeping $500 in your pocket.

Two British Recipes: One for Broccoli and Blue Cheese Soup and One for the Trip of a Lifetime–keeping $500 in your pocket.

One of the Greatest Trips of My Life yields a Recipe for a Soup I’ll never forget For someone who loves to travel and does so every chance I get, there are some trips that live on in memory long after I’ve come home.  Onto…

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by Monte Mathews
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0 Comments
It looks like a Burger with Fries. But you can eat this one on Meatless Monday. It’s the Beyond Burger.

It looks like a Burger with Fries. But you can eat this one on Meatless Monday. It’s the Beyond Burger.

We ate our first Beyond Burgers this month. Here’s our review: When you live near an all-American town like Sag Harbor, New York, you know you’re going to find a great burger.  I love the burgers at Dockside, a local institution that’s an improbable tenant…

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by Monte Mathews
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Pan con Tomate or, as we say in Catalonia, Pa Amb Tomàquet

Pan con Tomate or, as we say in Catalonia, Pa Amb Tomàquet

ONE OF SPAIN’S MOST FAMOUS TAPAS, PAN CON TOMATE IS EASY TO MAKE After our ten-day trip through Portugal in July, it seemed a shame to be just an hour and a half by air from Barcelona and not go there—especially since Andrew had only…

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by Monte Mathews
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0 Comments

PRODUCT NEWS YOU CAN USE

Did you know that New York State is the second largest apple producer in the whole country? Only Washington State tops us.  Trust a resourceful friend of ours, Wendy Brovetto, native New Yorker and grandchild of an Upstate New York Farm family, to create truly incredible Rustic Apple Jams in 4 extraordinary flavors. When she did, Croton Trading Co. was born.

Wendy explains ”We created our apple jam after one of those overzealous days of apple picking yielded a larger-than-usual haul. With more apples than any family could consume, the experimenting began and gave way to what we think is the perfect blend of apples and cinnamon.”

“We source our apples from local NY Orchards -- Thompson's Orchard in Westchester Co andl Richters Orchard on Long Island. I have a special fondness for these family-owned farms. Richters Orchard was a big part of my childhood, as my sisters and I would go on weekly outings with my dad to stock up on apples and cider"

"We carefully blend different apples to create our flavor profile and find inspiration from seasonal spices to create our Apple Jam”. Wendy proudly states.

Now Croton Trading Company is up to 4 flavors: Fall Harvest Blend, Ginger Pear Fusion, Chai, and Brown Sugar. You can see the whole range here:

https://crotontrading.com

Needless to say, we couldn’t wait to put Croton Trading Company’s Apple Jam to work making our Skillet Apple Pork Chops. This one-pot recipe is perfect for weeknights but so good you may want to serve to company. The chops finish cooking in Croton Trading’s Apple Jam and we always serve it on the side to give even more great apple taste to the dish. Here’s the recipe:

1 ½ tablespoons olive oil, divided

4 (6-oz.) bone-in pork chops

¾ teaspoon kosher salt, divided

¾ teaspoon freshly ground black pepper, divided

 ½ cup unsalted chicken stock (such as Swanson)

1 cup Croton Trading Rustic Apple Jam (we used Ginger Pear)

1 tablespoon chopped fresh sage

1 ½ teaspoons chopped fresh rosemary

1 small red onion, thinly vertically sliced

Chopped Parsley for garnish.

Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Sprinkle pork chops evenly with 3/8 teaspoon salt and 3/8 teaspoon pepper. Add pork chops to pan; cook 5 minutes on each side or until pork chops beautifully browned. Remove from pan. Set aside pan and drippings.

In a small bowl, combine stock and Croton Trading Apple Jam, stirring with a whisk. Set aside. Add remaining 1 tablespoon oil to pan with drippings, swirl. Add remaining 3/8 teaspoon salt, remaining 3/8 teaspoon pepper, sage, rosemary, and onion to pan; cook 4 minutes, stirring occasionally. Stir in stock mixture. Return pork chops to pan; cook 3 minutes or until liquid is reduced by half.  Plate each chop individually. Top with chopped parsley as a garnish. Serve with plenty of Croton Trading Apple Jam on the side.

https:/www.crotontrading

For Everything You Want to Know About Cruises,see www.AllThingsCruise.com

PLEASE JOIN ME ON AN UNFORGETTABLE TRIP TO BORDEAUX MAY 4 TH TO MAY 11 TH 2020 WITH TOUR DE FORKS

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