Flashed-in-the-Pan Mussels with Quick Tomato Sauce

Sequestered within their sturdy black shells, succulent mussels, the prize inside, present a dramatic appearance that belies their easy deliciousness. There’s almost no effort to preparing them: usually they come already cleaned by the fish vendor, so need only a dunk in cool water just before cooking to determine that their shells remain closed in the … Continue reading Flashed-in-the-Pan Mussels with Quick Tomato Sauce

Apple Fennel Galette

Mostly I refrain from offering recipes with three parts because that’s almost a sure bet turn-off unless you’re avid about cooking. On the other hand, when it’s autumn harvest time, and the stolid apple, destined to become winter’s glamour-less workhorse fruit, appears newly luscious with the promise of sweet/tart, fresh, soft crunch, even the usually … Continue reading Apple Fennel Galette

Pork Shoulder Roast in Adobo Sauce with Dressed Cilantro

My rendition of adobo sauce, a classic of Mexican cooking, came about when Lindy Gullet, second generation owner of Shenandoah Valley’s Noceto Winery in Amador County, California, asked me for a food pairing suggestion to go with Noceto’s Sangiovese di Rosato rose wine. Mildly spicy and deeply flavored adobo sauce, crisp and lively as their … Continue reading Pork Shoulder Roast in Adobo Sauce with Dressed Cilantro