Cooking with Fr. Chris Recipes
Farfalle Milano (from Cooking & Conversation on 9/8/2020)
3/4 pound prosciutto or pancetta
12 oz mushrooms
1 Cup peas
6 TB butter
1 pound bow tie pasta
Garlic / salt
Optional: sundried tomatoes, onions
- Cut up the meat
- In a skillet, sauté the meat
- Add the butter and mushrooms. Sauté
- Add some garlic and salt to taste
- Add the peas
- Cook and drain the pasta
- Pour the pasta into the skillet. Mix together.
Pork Chops (from 10/14/2020
Olive oil 4 Boneless Pork Loin chops – cut 1” thick and trimmed off excess fat Salt Pepper 2-3 sliced yellow onions (Vidalia if in season) 3-4 TBS Butter ¾ cup of dry red wine
For this recipe you will need a skillet that is also oven safe (I use cast iron). Preheat oven to 425.
Pour enough oil in the bottom of the skillet to coat. Salt and Pepper chops then sear on high heat until brown on both sides – remove to plate. Sauté onions in butter until soft and turning brown. Place the Chops back on the onions. Add wine and place in the oven for about 20 minutes or until chops read an internal temperature of at least 160 deg. Serve chop with some of the onions and some of the sauce.
Ratatouille (from 10/14/2020)
Olive Oil Salt 1Tbs Basil – or Italian seasonings 1 large eggplant 2 medium zucchini 1 large onion 1 red bell pepper 3 cloves of garlic 1 large (28 oz) can of diced tomatoes
Add 2 Tbsp. of olive oil to 6 - 8 qt. pot. Dice onion and bell pepper and sauté over med-high heat. Add garlic. When onions and pepper are wilted and begin to brown, remove. Dice zucchini. Add to pot. Add more olive oil if needed. Sauté until soft and beginning to brown. Remove. Dice eggplant and add to pot. Add more olive oil if necessary and sauté. Once eggplant is soft and beginning to brown, add back the other sautéed vegetables. Add diced tomatoes (with liquid). Add seasoning then salt to taste. Let simmer for at least ½ hour up to 90 minutes.