Christina's Braised Pork with Turnips

adapted from Mark Bittman

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 tablespoon butter (or another tablespoon of oil)
• 1 1/2 pounds boneless pork (shoulder or loin), trimmed of excess fat and cut into 1- to 1 1/2-inch chunks
• 1 1/2 pounds purple-top turnips or rutabagas, peeled and cut into 1-inch chunks
• 1/4 cup white wine
• 1/2 cup chicken stock
• Salt and freshly ground black pepper to taste
• 2 tablespoons minced celery leaves or parsley

Method

• 1. Place a 12-inch skillet, preferably nonstick, over medium-high heat, and heat at least a minute. Add the oil and butter. When the butter foam subsides or the oil is hot, add the pork a few chunks at a time. When it is all in the skillet, turn the heat to high. Cook about 5 minutes, undisturbed, until the pork is nicely browned on one side. Turn each piece, return the heat to medium-high and cook about 3 minutes more.
• 2. Add the turnip chunks, and shake the skillet so that the pork and turnips are all sitting in one layer, or nearly so. Cook another 3 or 4 minutes, or until turnips begin to brown. Add the liquid, and stir once or twice. Add salt, pepper and half the herb, turn heat to medium-low and cover skillet.
• 3. Cook, stirring every 10 minutes, until both pork and turnips are quite tender, about 30 minutes. Remove the cover, and raise the heat to medium-high; boil the liquid until it is reduced to a syrupy glaze. Taste and add more salt and pepper if necessary; then, garnish with the remaining herb and serve.

Christina's Green Minestrone

from Rachael Ray

2 tablespoons extra-virgin olive oil, 2 turns of the pan
4 slices pancetta or 1/4 pound thick cut prosciutto, chopped
1 medium onion, chopped
2 ribs celery, chopped
2 large cloves garlic, crushed
1 medium zucchini, diced
1 bay leaf, fresh or dried
1 can white beans, cannellini
1 can garbanzo beans
Salt and freshly ground black pepper
8 cups chicken broth or stock
1 cup ditalini pasta or mini penne pasta
1/2 pound green beans, trimmed and cut into 1-inch pieces
10 ounces spinach, stems removed and coarsely chopped, or any other dark greens
1/2 cup grated Parmigiano-Reggiano or Romano, plus extra to pass at the table
12 to 16 leaves fresh basil, torn or shredded or 1/4 cup chopped parsley leaves

Heat a soup pot over medium high heat. Add oil and pancetta or prosciutto. Saute 2 minutes and add onions, celery, garlic, zucchini and bay to the pot. Season vegetables with salt and pepper, to your taste. Saute vegetables 5 minutes, stirring frequently. Add white beans, garbanzo beans and chicken broth to the pot. Cover soup and bring to a boil. Add pasta and green beans to the soup and cook 8 minutes, or until pasta is just tender. Stir in spinach to wilt, 1 minute. Stir in grated cheese and ladle soup into bowls. Top soup with torn or shredded basil or chopped parsley.

Christina's Lemon Risotto

This is hands down my favorite way to make rice!
from Smitten Kitchen

6 cups canned low-salt chicken broth
3 1/2 tablespoons butter
1 1/2 tablespoons olive oil
2 large shallots, chopped
2 cups arborio rice or medium-grain white rice
1/4 cup dry white wine
1 cup freshly grated Parmesan cheese (about 3 ounces)
2 tablespoons chopped fresh parsley
2 tablespoons fresh lemon juice
4 teaspoons grated lemon peel

Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm. Melt 1 1/2 tablespoons butter with oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, about 6 minutes. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1 1/2 cups hot broth; simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes. Stir in cheese and remaining 2 tablespoons butter. Stir in parsley, lemon juice, and lemon peel. Season risotto with salt and pepper. Transfer to bowl and serve.

Lorri's Cauliflower Soup

Coarse salt and coarse black pepper
1 tablespoon extra-virgin olive oil
3 tablespoons butter
2 small heads cauliflower, or 1 large, cut into small bunches of florets
3 ribs celery and leafy tops from the heart of stalk, finely chopped
1 medium onion, chopped
2 tablespoons chopped fresh thyme leaves
2 tablespoons all-purpose flour
1 quart chicken broth
1 cup half-and-half or whole milk
3 tablespoons chopped fresh parsley leaves or chives, for garnish
1/2 cup grated Parmesan, for passing at the table

In a large pot, heat up the olive oil and 2 tablespoons of the butter, over medium heat. Season with salt and pepper. Add the cauliflower florets and stir with a wooden spoon. Add celery, onion and thyme and cook for 3 minutes.

Push the vegetables to 1 side of the pot. Melt 1 more tablespoon of butter on empty side of pot and add flour to the butter. Cook for 1 minute, stirring the flour in the butter. Mix in chicken broth and half-and-half. Bring up to a simmer and cook for 15 minutes. Puree soup using an immersion blender, food processor or blender and return to pot.

Check seasoning and add a dash of hot sauce, if desired. Garnish soup with hot pepper sauce, chopped parsley or chives and serve with grated cheese sprinkled on top.

Christina's Haddock with Bacon and Onions

2 pounds haddock filet, cut into four 8 oz portions
2 TBSP lemon juice
6 slices bacon (smoky bacon, if you have it), chopped
8 cippolini onions (little onion pearls) or 1 medium vidalia, chopped
1 large garlic clove, finely chopped
1 C Italian bread crumbs (or 2 pieces old bread crumbled with Italian spices)
1/4 C flat-leaf parsley (or basil), chopped
2 large Roma tomatoes, seeded and chopped

Preheat oven to 400 degrees.

Rinse fish and pat dry. Sprinkle fish with lemon juice and salt. Coat jelly roll pan with a drizzle of olive oil (or butter). Set portioned fish into pan.

Heat small skillet over medium-high heat. Drizzle a little olive oil and add bacon. Cook 3 minutes, then add onions and garlic. Cook 10 minutes or until onions are soft. Remove pan from heat. Add bread crumbs and fold in to coat. Add parsley. Top fish with bread crumb mixture and bake 15 minutes. Top with chopped tomatoes and serve.