Pork | Saveur

Carbone’s Cherry Pepper Ribs

Mario Carbone — Sat, 22 Jul 2023 06:53:08 +0000

Photography by Anthony Mair; Courtesy of MGM Resorts International

At New York City’s Carbone—and its younger Las Vegas outpost in Aria Resort—Berkshire pork spare ribs from Heritage Foods are brushed with a sweet, garlic glaze, finished over a wood fire, then topped with a mixture of fresh and pickled chiles. “I love this dish because it’s completely non-traditional to the Italian-American menu,” says chef Mario Carbone. “It’s a curveball that we throw, but somehow, once it hits the table, it looks perfectly at home.”

Fresh cherry peppers come into season in late summer and often can be found at farmers markets and Italian grocery stores. (If you can’t track them down, though, thinly sliced green jalapeños will get the job done.) Pickled cherry peppers are available year-round in well-stocked supermarkets and online. The individual components of this recipe can be made a day or more ahead of time, and the final step is a quick and easy one, making Carbone’s cherry pepper ribs an impressive flex for outdoor entertaining. At his restaurants, the ribs are served over a bed of coleslaw, but any crunchy fresh salad would make a fine accompaniment. — Kat Craddock

Note: Slow cooking the meat in a layer of plastic wrap seals in its flavor and moisture, mimicking the effect of sous vide cooking. However, if you prefer not to cook in plastic, you may also omit this layer and bake only aluminum foil. We tested a plastic-free version and found the ribs still came out tender and juicy.

Yield: 4–6

Time: 12 hours

Ingredients

For the brined ribs:

1½ cup kosher salt
⅓ cup sugar
1 medium lemon, halved crosswise
1 whole garlic head, halved crosswise
2 Tbsp. whole black peppercorns
1¾ tsp. crushed red chile flakes
One 4-lb. pound rack spare ribs

For the spice rub:

2 Tbsp. whole fennel seed
1½ tsp. crushed red chile flake
⅓ cup light brown sugar
2 Tbsp. garlic powder
2 Tbsp. onion powder
1½ tsp. dried oregano

For the roasted garlic gaze:

1 cup olive oil, plus more
Garlic cloves from 1 large head, peeled
½ cup sugar
½ cup red wine vinegar

For serving:

½ cup fresh cherry peppers, stemmed and thinly sliced
½ cup sweet or hot pickled cherry peppers, stemmed, seeded, and quartered
Shredded cabbage or coleslaw (optional)

Instructions

To a large pot over high heat, add 2 quarts water and the salt and sugar. Bring to a boil, remove from the heat, and stir until the salt and sugar have dissolved. Add 2 quarts cool water, the lemon and garlic halves, and the black peppercorns and chile flakes, then transfer the brine to a large enough container in which to submerge the meat. Add the ribs to the brine, cover tightly, and refrigerate for at least 6 and up to 24 hours.
Meanwhile, make the spice rub: In a spice grinder or small food processor, grind the fennel seeds and chile flakes to a fine powder. Transfer to a small bowl, stir in the brown sugar, garlic and onion powders, and oregano, and set aside.
Make the roasted garlic glaze: Preheat the oven to 300°F. To a small ovenproof pot or baking dish, add the olive oil and garlic, adding more oil as needed to fully submerge the cloves. Cover tightly with a lid or aluminum foil and bake until the garlic is golden and very tender when poked with a fork, about 1 hour.
Carefully remove the pot from the oven and set it aside to cool to room temperature. Transfer the garlic cloves to a cutting board and, using a chefs knife, smash and chop to a fine paste. Reserve both the garlic paste and the garlic-infused oil.
In a small pot over medium heat, stir together the sugar and red wine vinegar. Cook, stirring frequently, until the liquid has reduced in volume by half and is thick enough to coat the back of a spoon. Remove from heat, cool slightly, and stir in the roasted garlic paste. Set the glaze aside.
Cook the ribs: Turn the oven down to 275°F. Arrange a few long layers of plastic wrap over a large work surface. Transfer the ribs to the plastic wrap, discarding the brine. Sprinkle the spice rub all over the rack, turning a few times to completely coat. Wrap the plastic up and around the ribs tightly, then wrap tightly in aluminum foil.
Transfer the packet of ribs to a large rimmed baking sheet and bake until the meat is tender when poked with a knife, but not yet falling off the bone, about 2½ hours. Remove the tray from the oven and set aside without unwrapping until cool enough to handle, 15–20 minutes.
Meanwhile, preheat a grill, grill pan, or broiler to cook over (or under) medium heat.
Working over the baking sheet to catch any accumulated juices, remove and discard both the foil and the plastic wrap. Pat the cooked ribs dry with paper towels and transfer to a clean, dry cutting board.
Using a sharp chefs knife, cut straight down between each bone to divide the rack into individual ribs. Brush each rib lightly with the reserved garlic-infused oil. If finishing under the broiler, arrange the ribs in a single layer on a dry baking sheet.
A few minutes before you plan to serve the ribs, grill or boil them, turning occasionally, until lightly browned all over, about 10 minutes. Brush generously with the reserved glaze and continue cooking until the glaze is sticky and lightly caramelized, 5–7 minutes more. Transfer to a platter, top with fresh and pickled chiles, and serve the cherry pepper ribs hot, with coleslaw or shredded cabbage on the side, if desired.

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Cake d’Alsace (Bacon, Gruyère, and Caramelized Onion Loaf)

Aleksandra Crapanzano — Fri, 21 Jul 2023 14:59:34 +0000

Photography by Julia Gartland; Food Styling by Jessie YuChen

“Cake salé” is a catch-all term for the humble savory loaves popular among French home cooks. This Alsace-inspired variation, studded with bacon, Gruyère, and caramelized onion, tastes great straight from the oven, but it’s even better reheated (cooling it completely tenderizes the crumb). Store any leftovers in the refrigerator.

Featured in “Is This Humble Dish France’s Best-Kept Culinary Secret?” by Emily Monaco.

Yield: Makes 1 loaf

Time: 1 hour 35 minutes

5 Tbsp. unsalted butter, melted and cooled slightly, plus more as needed
8 oz. bacon, cut crosswise into ¼-in. lardons
1 medium yellow onion, thinly sliced
1 cup full-fat (whole) buttermilk
1 Tbsp. extra-virgin olive oil, plus more if needed
2 large eggs, preferably at room temperature
2½ cups all-purpose flour (10½ oz.)
1½ tsp. baking powder
¾ tsp. fine salt
½ tsp. baking soda
½ tsp. freshly ground black pepper
8 oz. grated Comté, Gruyère, or aged cheddar (2 cups)
3 Tbsp. finely chopped parsley leaves

Instructions

Position a rack in the center of the oven and preheat to 350°F. Butter and flour a metal 9-by-5-inch loaf pan, tapping out any excess flour.
In a large skillet set over low heat, cook the lardons until golden brown and their fat has rendered, about 15 minutes. Using a slotted spoon, transfer to a small bowl.
To the pan with the rendered fat, add the onion and turn the heat to medium. (If the pan looks dry, add a tablespoon of butter.) Cook, stirring occasionally, until soft and golden brown, about 10 minutes.
Meanwhile, in a medium bowl, whisk together the buttermilk, oil, and eggs, then whisk in the melted butter.
In a large bowl, whisk together the flour, baking powder, salt, baking soda, and black pepper. Stir in the cheese, parsley, and reserved bacon. Add the buttermilk mixture, then use a silicone spatula to fold together the wet and dry ingredients until no streaks of flour remain.
Scrape the dough into the prepared pan and bake until a toothpick inserted into the center of the loaf comes out clean or with a few crumbs attached, 45–50 minutes. Allow to cool for 10 minutes before unmolding, then serve warm or at room temperature.

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Bun Cha (Grilled Vietnamese Meatballs with Rice Vermicelli)

Kate Berry — Mon, 18 Mar 2019 22:20:48 +0000

Photography by David Malosh; Food Styling by Pearl Jones; Prop Styling by Sophie Strangio

SAVEUR’s chief content officer Kate Berry was born in Southern Vietnam, though she is particularly fond of these Northern-style grilled meatballs, which she tasted for the first time in a restaurant here in the States. According to the classic bun cha recipe, the slightly flattened meatballs are cooked over a wood or charcoal fire, but she finds that a stovetop grill pan is a great substitute for achieving the dish’s requisite char and smoky flavor.

Bun cha is usually served with a light and brothy dipping sauce; Berry suggests swirling the grilled meatballs directly in the condiment—fortifying it with their flavorful juices—before pouring the liquid liberally over the noodles and topping with fresh herbs. A side of crunchy do chua—Vietnamese carrot-daikon pickle—lends the rich pork an extra layer of freshness and crunch; find our recipe here. If cooking the meatballs on a wide-set grill, thread the meatballs on a skewer to prevent them from falling through the grates.

Yield: 4–6

Time: 1 hour 20 minutes

Ingredients

For the meatballs:

¼ cup fish sauce, preferably Vietnamese-style
3 Tbsp. turbinado sugar
1 large shallot, coarsely chopped
3 garlic cloves, finely grated
3 lemongrass stalks, outer layers removed, coarsely chopped
1 tsp. freshly ground black pepper
2 lb. ground pork

For the dipping sauce:

¼ cup plus 2 Tbsp. fish sauce, preferably Vietnamese-style
⅓ cup turbinado sugar
¼ cup plus 2 Tbsp. coconut water
¼ cup fresh lime juice
4 garlic cloves, grated
1–2 red bird’s-eye chiles (optional)

For serving:

Leaves from 1 head soft lettuce, such as red or green leaf or Bibb
2 medium cucumbers, thinly sliced on the bias
Fresh herb sprigs, such as Thai basil, cilantro, mint, shiso, rau ram, or sawtooth
Rice vermicelli noodles, cooked according to package instructions and chilled

Instructions

Make the meatballs: In a medium bowl, whisk together the fish sauce and sugar until the sugar dissolves. To a small food processor, add the shallot, garlic, and lemongrass until finely chopped (or finely chop using a chef’s knife). Stir the chopped aromatics and black pepper into the sugar mixture, then add the pork, stirring with clean hands to combine. Cover the bowl with plastic wrap and refrigerate for at least 1 hour and up to 24 hours.
Meanwhile, make the dipping sauce: In a medium bowl, stir together the fish sauce, sugar, coconut water, lime juice, garlic, chiles (if using), and ½ cup cool water until the sugar dissolves. Cover with plastic wrap and refrigerate until ready to serve.
Preheat a grill over medium heat, or a well-seasoned grill-pan over medium-high heat. Place a clean, large platter by the grill or stove.
Divide the chilled meatball mixture into twenty 2-ounce portions (a scant ¼ cup per meatball). Gently roll each portion into a ball, then press gently between your palms to slightly flatten on 2 sides. (This will make the meatballs easier to grill; do not fully flatten into patties). Grill the meatballs, turning once, until deeply charred on both sides and cooked through, 5–10 minutes. Transfer the meatballs to the platter; serve the bun cha hot, with the reserved dipping sauce, lettuce leaves, cucumbers, and herbs on the side.

Do Chua (Vietnamese Carrot Daikon Pickle)

PHOTOGRAPHY BY DAVID MALOSH; FOOD STYLING BY PEARL JONES; PROP STYLING BY SOPHIE STRANGIO

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Manhattan Clam Chowder

Hugh Merwin — Mon, 18 Mar 2019 22:26:44 +0000

PHOTOGRAPHY BY BELLE MORIZIO; FOOD STYLING BY CHRISTINE ALBANO; PROP STYLING BY CARLA GONZALEZ-HART

Meaty topneck clams are the briny backbone of this two-part chowder writer Hugh Merwin developed after searching Long Island, New York for the perfect clam chowder. The two essential parts of this are first, a flavor base made from the clams, gently cooked over a long simmer to form a potent flavor base that only gets better as it ages, then second, a soup enriched with just-melted bacon fat. For best results, age the base of this soup overnight, or store in the freezer for up to one month, for the flavors to fully develop. Freezing the clams overnight makes them easier to shuck before cooking.

This recipe ran alongside the 2015 article, “In Search for the Perfect Clam Chowder.”

Yield: 8-10

Time: 5 hours

2¾ lb. large topneck or cherrystone clams (about 3 dozen), frozen overnight
4 oz. salt pork, cut into ¼-in. cubes
2 bay leaves
2 medium white onions, finely chopped, divided
2 cups bottled clam juice
One 28-oz. can whole peeled tomatoes in juice, crushed by hand
2¼ lb. russet potatoes, peeled and cut into ½-in. cubes
4 oz. slab or thick-cut bacon, cut into ¼-in. lardons
6 celery stalks, finely chopped
1 garlic clove, smashed and peeled
1 Tbsp. finely chopped thyme
1 tsp. finely chopped marjoram
Freshly ground black pepper
Oyster crackers, for serving

Instructions

The day before you plan to serve the chowder, in a large colander, rinse the frozen clams with warm water for 30 seconds. Working quickly while they’re still frozen, shuck the clams, discarding their shells, and coarsely chop the meat by hand. Set aside.
In a large pot set over medium-low heat, cook the salt pork, stirring occasionally, until its fat renders, about 12 minutes. Add the bay leaves and half the onions and cook, stirring frequently, until softened, 10–12 minutes. Pour the clam juice, tomatoes, and chopped clams into the pot and bring to a simmer. Cook, stirring occasionally, until the soup is reduced by a third, about 1 hour. Stir in the potatoes and cook until they are fork-tender, about 12 minutes. Remove the pot from heat and let the soup cool to room temperature. Discard the bay leaves and refrigerate the chowder for at least 2 or up to 12 hours, or freeze for up to one month.
When ready to serve, bring the soup base to room temperature. In a large pot over medium heat, cook the bacon, stirring occasionally, until its fat renders, about 6 minutes. Add the remaining onions, along with the celery and garlic, and cook, stirring occasionally, until the vegetables have softened, 10–12 minutes. Pour the soup base into the pot, add the thyme and marjoram, bring to a simmer, and cook, stirring occasionally, until the soup is warmed through, about 30 minutes. Remove the chowder from the heat and season to taste with black pepper. Ladle into bowls and serve with oyster crackers.

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Anelletti al Forno

Katie Parla — Mon, 03 Apr 2023 17:30:25 +0000

Photography by Belle Morizio

This anelletti al forno recipe is primo Sicilian comfort food: cheesy baked pasta coated in rich, meaty ragù. The dish is adaptable, so feel free to make substitutions. Asparagus, mushrooms, or cubed cooked potatoes can be swapped in for the vegetables, while ground poultry makes a fine replacement for the meat.

Featured in: “This Saucy Sicilian Baked Pasta Is My Favorite Blank Canvas,” by Katie Parla.

Yield: 6–8

Time: 3 hours

2 Tbsp. extra-virgin olive oil or lard, plus more for greasing
1 medium carrot, peeled and finely chopped
1 medium celery stalk, finely chopped
½ medium onion, finely chopped
Sea salt and freshly ground black pepper
8 oz. ground beef
8 oz. ground pork
½ cup dry red wine
½ tsp. ground cinnamon
Pinch finely grated nutmeg
1½ (28-oz.) cans whole peeled tomatoes, tomatoes coarsely chopped, juice reserved
¾ cup peas, frozen or fresh
1 medium eggplant (12 oz.), cut into ½-in. cubes
Vegetable oil, for frying
2 Tbsp. bread crumbs
2 lb. dried anelletti, or other small pasta
4 large hard-boiled eggs, coarsely chopped
One 6-oz. slice deli ham, cut into ¼-in. cubes
12 oz. primosale or provolone cheese, cut into ¼-in. cubes
½ cup finely grated caciocavallo or Pecorino Romano cheese

Instructions

To a large pot set over medium heat, add the olive oil, carrot, celery, and onion and season with salt. Cook, stirring occasionally, until the vegetables are soft but not beginning to brown, about 20 minutes.
Add the beef and pork, season generously with salt and black pepper, and turn the heat to medium-high. Cook, using a spoon to break up any large chunks, until browned, 5–8 minutes. Add the wine and stir, scraping up any browned bits from the bottom of the pot, and cook until most of the liquid has evaporated, about 6 minutes. Stir in the cinnamon and nutmeg, then add the tomatoes and their juices and bring to a simmer. Turn the heat to low, partially cover, and cook at a bare simmer until the meat is very tender and the sauce has thickened, about 2 hours. Stir in the peas and season with salt and black pepper.
While the ragù cooks, place the eggplant in a colander in the sink. Sprinkle generously with salt and toss to coat. Place a plate atop the eggplant and top it with a heavy jar, then set aside to drain for 1 hour.
Into a deep skillet set over medium-high heat, pour 1 inch of vegetable oil. When it’s shimmering but not yet smoking, add enough eggplant to fit in a single layer without crowding the pan and fry, stirring and turning the eggplant occasionally, until deep golden brown, 8–10 minutes. Transfer to a paper-towel-lined plate, then repeat with the remaining eggplant, adding more oil as needed.
Position a rack in the center of the oven and preheat to 350°F. Oil a 9-by-13-inch baking dish, then add the bread crumbs and shake to coat the pan (shake out any leftover crumbs and reserve); set aside.
Bring a large pot of generously salted water to a boil, then add the pasta and cook until al dente, about 8 minutes. Drain, then transfer back to the pot and stir in 4 cups of the ragù (reserve any left over for another use).
Spoon half of the pasta into the baking dish, then top evenly with the eggs, ham, half of the primosale, and half of the caciocavallo. Top with the remaining pasta, spread it in an even layer, and sprinkle with the remaining primosale, caciocavallo, and (if any remain) breadcrumbs.
Bake until the cheese is melted about 30 minutes. Set aside for at least 15 minutes before serving.

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Chicken Cordon Bleu

Kat Craddock — Sat, 18 Mar 2023 04:34:49 +0000

Photography by Kimberley Blanchot

From schnitzel and katsu to chicken Kiev, breaded and pan-fried cutlets abound throughout the world. Retro chicken cordon bleu—stuffed with melty Alpine cheese and ham—is one of the more lavish of the bunch, and while origin stories set the dish’s roots deep in the Swiss Alps, its popularity spread widely through the 20th century, so much so that subpar versions became the stuff of American TV dinners for decades. In Paris these days, both fresh and frozen cordon bleu is a convenient comfort, readily available from casual restaurants, neighborhood charcuteries, and even the frozen food emporium, Picard.

At Pigalle’s hip and elegant Restaurant Rochechouart, Naples-born chef de cuisine Luigi Di Giovanni serves his own zesty and elegant take on chicken cordon bleu. “It’s a French classic—comforting and simple—that immediately brings us back to our childhood.” Layered with Comté and jambon de Paris, paired with cornichon-studded sauce gribiche, and finished with sumac and lemon zest that brighten the rich and salty cutlets, Di Giovanni’s recipe is at once modern and familiar.

Jambon de Paris is similar to the unsweetened deli-style ham available throughout the States. Comté—a firm, mountain-style melting cheese from the Jura—is nutty, fruity, and complex. Look for the exceptional Marcel Petite brand in U.S. cheese shops and specialty markets. (If you can’t find Comté, Gruyère is a similar and suitable substitute.) At Rochechouart, Di Giovanni pairs the cutlets with a simple fresh salad, but for a heartier meal, he suggests adding an extra green vegetable like broccoli, green beans, or snow peas, or a starchy side such as sautéed potatoes or fries.

And for busy home cooks drawn to the appeal of a freezer version? “All of it can be prepared ahead of time, for those who don’t have much time to spend in the kitchen,” he explains. Prepare the cutlets through step two, then freeze on a baking sheet in a single layer. If cooking the cordon bleu out of the freezer, adjust the cook temp to medium-low and increase the time on the stove to 20 to 25 minutes.

Yield: 2

Time: 1 hour

Two 5-oz. chicken breasts
3½ oz. thinly sliced Comté cheese
3½ oz. thinly sliced ham
⅔ cup all-purpose flour
Kosher salt and freshly ground black pepper
2 large eggs
⅔ cup breadcrumbs
⅓ cup clarified butter, for frying
Finely grated lemon zest
Flaky sea salt
Ground sumac
Baby greens and lemon wedges, for serving

Instructions

Place a large sheet of parchment paper or plastic wrap on a clean work surface and position the chicken breasts in the center. Cover with a second large sheet of parchment or plastic, then, using a rolling pin or the flat side of a meat tenderizer, pound the breasts to an even ¼-inch thickness. Remove and discard the top sheet and position the cheese slices and the ham atop the two breasts, then fold the cutlets in half to enclose the ham and cheese inside. Secure each piece with a toothpick.
To a wide bowl, add the flour, then season it lightly with salt and black pepper. In a separate wide bowl, beat the eggs and season them lightly with salt and black pepper. To a third bowl or large plate, add the breadcrumbs, and season lightly with salt and black pepper. Working with one cordon bleu at a time, dredge in the flour, followed by the egg mixture, and finally the bread crumbs, packing the crumbs onto the chicken to adhere; set by the stove.
To a large, heavy skillet over medium heat, add the clarified butter. When the butter is hot but not yet smoking, add the cutlets and cook, turning occasionally, until the chicken is firm and cooked through, the breading is crisp and golden, and the cheese is melted, 10–15 minutes. Transfer the chicken cordon bleu to two plates, sprinkle with lemon zest, flaky sea salt, and sumac, and serve hot, with baby greens and lemon wedges on the side.

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Croque Madame

SAVEUR Editors — Mon, 18 Mar 2019 22:50:13 +0000

PHOTOGRAPHY BY BELLE MORIZIO; FOOD STYLING BY LAURA SAMPEDRO

The croque monsieur, the classic French ham and cheese sandwich covered in silky béchamel, becomes a croque madame when a fried egg is placed on top. This croque madame recipe first appeared in our April 2011 Special Sandwich Issue alongside author Alexander Lobrano’s article “Classic Combination: Ham and Cheese.”

Yield: 6

Time: 30 minutes

3 Tbsp. unsalted butter
3 Tbsp. all-purpose flour
2 cups whole milk
3½ cups (12 oz.) coarsely grated Gruyère cheese, divided
½ cup finely grated Parmesan cheese
Kosher salt and freshly ground black pepper
Freshly grated nutmeg
Twelve ¾-in. slices pain de mie or other white Pullman bread, toasted
¼ cup plus 2 Tbsp. Dijon mustard
12 thin slices baked ham
2 Tbsp. canola oil
6 large eggs

Instructions

In a small pot over medium heat, melt the butter. When the foam begins to subside, whisk in the flour and cook, stirring continuously, just until smooth, about 1 minute. Whisk in the milk, bring to a full boil, then turn the heat down to medium-low and cook at a gentle simmer until the sauce thickens, 6–8 minutes. Remove from the heat, whisk in ½ cup of the grated Gruyère and all of the Parmesan until smooth. Season to taste with salt, black pepper, and nutmeg.
Preheat the broiler to high. Place 6 slices of toast on a foil-lined baking sheet, and spread 1 tablespoon of mustard over each slice. Top each with 2 slices of ham and the remaining Gruyère. Broil just until the cheese begins to melt, 1–2 minutes. Top with the remaining bread slices, then distribute the béchamel evenly over the sandwiches. Broil until the sauce is bubbling and evenly browned, 1–4 minutes (Keep a close eye on the croques as they cook; depending on the configuration of your broiler, the sauce can scorch very quickly).
Meanwhile, to a large nonstick or well-seasoned cast iron skillet over medium heat, add the oil. When the oil is hot, add the eggs, season lightly with salt and black pepper, and cook until the whites are cooked but yolks are still runny, about 3 minutes. Remove the sandwiches from the broiler, place an egg atop each, and serve hot with knives and forks.

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Monte Cristo Sandwich

SAVEUR Editors — Mon, 18 Mar 2019 22:46:21 +0000

Photography by Belle Morizio

People have strong opinions about the Monte Cristo sandwich, a double-decker of Swiss cheese, ham, and chicken or turkey, which is battered, fried, dusted with confectioners sugar, and served with a side of tart red jelly. Some consider it a marvel; others, an absurdity. Divisiveness aside, the perfect Monte Cristo recipe is an impressive one; the resulting sandwich is a stunning creation, requiring a knife and fork at the table. This recipe ran alongside Carolynn Carreño’s 1998 article, “Fried Nirvana?“

Yield: 2

Time: 20 minutes

2 large eggs
¼ cup whole milk
Kosher salt and freshly ground black pepper
5 Tbsp. unsalted butter, divided
6 thin slices white bread
4 thin slices cooked turkey
4 thin slices cooked ham
4 thin slices Swiss cheese
Confectioners sugar, for garnish (optional)
Red currant jelly, for serving

Instructions

In a shallow bowl, whisk together the eggs and milk; season lightly with salt and black pepper and set aside.
For each sandwich, lightly butter 3 slices of bread on both sides (using a total of about 1 tablespoon of the butter). Place 2 slices each of turkey and ham between 2 slices of bread. Top with 2 slices of cheese, and then top with a third slice of buttered bread. Trim crusts, secure with toothpicks, and cut in half on the diagonal. Repeat with the remaining bread, turkey, ham, and cheese.
In a large nonstick or well-seasoned cast iron skillet over medium heat, melt 2 tablespoons of the butter. Dip the sandwich halves in the reserved egg-milk mixture to coat. When the melted butter foams, place the sandwiches in the skillet and cook until golden brown on one side, about 2 minutes. Add the remaining 2 tablespoons of butter to the skillet, flip the sandwiches, and continue cooking until browned on the other side, about 2 minutes more. Transfer the sandwiches to 2 plates, sprinkle with confectioners sugar (if desired), and serve hot with red currant jelly on the side.

See all 150 classic recipes featured in our 150th issue »

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Brothy Sherried Pork Chops with Butter Beans and Almond Gremolata

Nigel Slater — Thu, 09 Mar 2023 19:46:03 +0000

Photography by Jonathan Lovekin

This recipe is brought to you by SAVEUR Cookbook Club, our passionate community of food-loving readers from around the globe celebrating our favorite authors and recipes. Join us as we cook through cookbooks new and old, and share your food pics and vids on social media with the hashtags #SAVEURCookbookClub and #EatTheWorld.

Bones are synonymous with feasting. All that goodness and savor, the way their presence turns a meal into something altogether more memorable–a celebration. Whether it is a twee little lamb rib chop or a chunky beef rib, I will always pick them up, chew, and suck, winkling the last little nuggets and meat juices from every crack and crevice.

Yield: 4

Time: 2 hours 30 minutes

Ingredients

For the pork:

4 thick bone-in pork rib chops (9 oz. each)
Kosher salt and freshly ground black pepper
3 Tbsp. olive oil, plus more as needed
4 small onions, peeled and halved
⅔ cup oloroso sherry, or other dry or off-dry fortified wine
2½ cups chicken stock
4 rosemary sprigs
1 bay leaf
One 15½-oz. can butter beans, drained and rinsed

For the almond gremolata:

¼ cup blanched almonds, finely chopped
2 Tbsp. olive oil
2 garlic cloves, finely chopped
2 tsp. finely grated lemon zest
¼ cup plus 2 Tbsp. finely chopped parsley leaves

Instructions

Make the pork: Season the pork generously with salt and black pepper and set aside. To a large pan set over medium heat, add the oil. When it’s hot and shimmering, add the onions cut-side down and cook until deep golden brown, about 6 minutes. Transfer to a large plate.
Pat the pork dry with paper towels. Turn the heat to medium-high and add more oil if the pan looks dry. When it’s hot and shimmering, add the pork and cook, flipping halfway through cooking, until browned on both sides, about 7 minutes total. Transfer to the plate with the onions.
To the empty pan, add the sherry and continue cooking over medium-high heat, scraping up any browned bits, until reduced by about half, 2–3 minutes. Return the pork and onions to the pan, then add the stock and bring to a boil. Turn the heat to low and add the rosemary and bay leaf. Cover and cook until the pork is softened and nearly falling off the bone, about 1 hour 30 minutes. Season with salt, then add the beans. Turn the heat to medium and simmer, uncovered, for 30 minutes more.
Meanwhile, make the almond gremolata: To a small dry pan set over medium heat, add the almonds and cook, swirling the pan occasionally, until golden, about 10 minutes. Add the oil and garlic and cook until the garlic is fragrant and just beginning to brown, about 1 minute. Stir in the lemon zest, then scrape into a small bowl and stir in the parsley.
To serve, transfer the pork to a serving platter if desired (or serve straight from the pot) and sprinkle with the gremolata.

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Hearty Vegetable Stew with Duck Confit and Cabbage (Garbure Gasconne)

Kate Hill — Mon, 18 Mar 2019 22:48:36 +0000

PHOTOGRAPHY BY BELLE MORIZIO; FOOD STYLING BY CHRISTINE ALBANO; PROP STYLING BY CARLA GONZALEZ-HART

Warming, hearty, and satisfying with large chunks of sweet winter roots, charcuterie, and onion, this soup evokes the many garbures—thick cabbage stews made with ham or bacon and stale bread—of the peasantry in the Gascon region of Southwestern France. This garbure recipe was inspired by a dish writer and cooking instructor Kate Hill enjoyed at a cafe in Salies-de-Béarn. It calls for ventrèche, an unsmoked, French cured pork bellly similar to pancetta; you can find both it and duck confit via the online retailer D’Artagnan, a well-regarded supplier of French-style charcuterie.

Featured in: “In French Gascony, Duck Fat is King.”

Yield: 6

Time: 2 hours 15 minutes

5–6 fresh thyme sprigs
One 6-inch celery stalk with leaves, or a few sprigs lovage or parsley
1 bay leaf
4 medium Yukon Gold potatoes, peeled and quartered
One 1½-lb. Savoy cabbage, cut into 6 thick wedges
2 medium yellow onions, coarsely chopped
2 large turnips (about 1 lb.), peeled and quartered
8 oz. ventrèche, salt pork, or fresh pork belly, chopped into bite-size strips
3 large medium carrots, peeled and cut into large chunks
2 large leeks, rinsed well and cut into 2-in. pieces
4 oz. dried white beans such as white runner or great northern, soaked overnight and drained
7 garlic cloves (4 sliced, 3 halved lengthwise)
1 Tbsp. kosher salt, plus more to taste
12 whole black peppercorns
2 duck confit legs, wiped clean of most of their fat
1 Tbsp. duck fat or unsalted butter
6 thin slices Jambon de Bayonne or prosciutto
6 thick slices crusty country bread, lightly toasted

Instructions

Make a bouquet garni: in a square of cheesecloth, bundle together the thyme, celery, and bay leaf; tie with kitchen twine to close, and set aside.
To a large pot, add the potatoes, cabbage, onion, turnips, ventrèche, carrots, leeks, beans, sliced garlic, the bouquet garni, a tablespoon of kosher salt, and the peppercorns. Add 2 quarts of water, cover the pot, and bring the liquid to a boil over high heat. Turn down the heat to maintain a simmer, cover, and continue cooking until the vegetables are tender and the beans are nearly tender, 50–60 minutes. Take the duck legs by the ankle and use them to stir the pot a few times before dropping them into the soup. Continue cooking until the beans are fully tender and the duck meat easily falls off the bone when prodded with a fork, 25–30 minutes. Let the glossy duck skin slip off into the soup, then remove and discard the bones, and coarsely chop the meat into smaller pieces.
When ready to serve, prepare the garnish: In a medium skillet, warm the duck fat over medium heat. Add the Jambon de Bayonne in batches and cook in a single layer, turning once, until lightly browned and crispy, about 4 minutes per side.
Rub each slice of bread with a garlic half and distribute the slices among 6 wide, shallow soup bowls. Ladle the garbure over the bread. Drape a slice of griddled ham atop each bowl and serve immediately.

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