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Thai Red Curry Salmon

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Shaking Beef

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This recipe is from Charles Phan’s new cookbook  which appeared on many “best of 2012” lists.  It’s also the signature dish at his restaurant Slanted Door in San Francisco where I had one of my favorite dinners ever.

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Momofuku’s Spicy Brussels Sprouts

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This is my new favorite preparation for Brussels sprouts.  And that includes “with bacon and walnuts.”

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Daube Provencal

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This dish isn’t significantly different than Beef Bourguignon which is my cold-weather, large-group, make-ahead standard, but the orange zest and the extra vegetables are a nice twist on that recipe.  If you make this a day in advance, refrigerate overnight, and reheat (in a low oven) the next day, it will be even better.  In fact, I just finished making this a few minutes ago, took the photo above, and will be refrigerating it overnight so it will be ready to go for tomorrow’s Colts playoff game.

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Tuscan Farro Soup

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Over the last few months, recipes and menu items including farro have been popping up everywhere I look.  I wanted to try cooking with it, and this soup from Tuscany provided the perfect cold-weather dish in which to do so.  Unlike most other grains, the farro is difficult to overcook and won’t get mushy if it simmers a little longer than necessary, making this a quick, easy, forgiving soup.

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Pork Loin Baked in Sea Salt with Jamón Ibérico

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If you happen to see Jamón Ibérico for sale, buy some and make this dish.  It will be expensive but worth it.  Serrano ham will also work as will Prosciutto.  With so few ingredients and such little preparation, the quality of each component is really important.  In addition to the Jamón Ibérico or Serrano ham, be sure to use a high-quality olive oil. Continue reading ‘Pork Loin Baked in Sea Salt with Jamón Ibérico’

Roasted Salmon with Tuscan White Beans and Fennel

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As I have mentioned before, I don’t like to make separate dishes for kids; whatever we serve the adults we also serve the kids.  They don’t always love it, but we make them try it, and it’s all they get.  The hope is that they will learn to enjoy a wide variety of foods )and learn to react politely when they’re served something they don’t enjoy).  I am frequently surprised at the things they like and the things they don’t.  (My oldest daughter won’t touch mashed potatoes which I really struggle to understand.)  Tonight, my six-year-old son ate what was on his plate and then ate the rest of the fennel.  All of it.  By itself.  Not what I would have predicted, but I’m now looking forward to making this again soon.

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Beef Tenderloin with Red Wine Demi-Glace, Potatoes, and Spinach

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Mint Chocolate Chip Cupcake Cones

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Roast Chicken with Root Vegetables

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