About This Blog

This is, as the title indicates, my kitchen notebook (the header is actually a scanned image of the cover of a notebook that I started using about 25 years ago and the background is a stained page from that book). I am not a professional recipe writer. If you try any recipe here, please keep that in mind, these recipes have not been tested by an independent tester. The "recipes" are often not even really recipes but rather a list of ingredients that I've noted after preparing a dish on the fly that I thought came out well. Perhaps I've also added some instructions, but I rarely keep accurate track of what I've done in terms of time or temperature, I've just noted to the best of my memory (feeble) what I did.

Please feel free to take some inspiration from here, but on the other hand, please give credit where it is due. I also welcome any constructive comments that you might have if you are inspired to try a recipe. Questions are welcome, but keep in mind that I may not remember specifics. The dishes do evolve over time...

Thank you and enjoy!

Wilted Napa Cabbage Two Ways

Napa Cabbage with Chorizo Blanco

Olive oil
A couple sprigs fresh thyme
2 small fresh bay leaves
1/2 large sweet onion, cut in slivers
1 mild New Mex chile (Big Jim), cut in thin slices
1 dozen or so dried Mission figs, cut into quarters
Chorizo Blanco, (Catalonian sausage), cut in bite sized slices
1/2 large head of napa cabbage, cut crosswise into 3/4-inch slices
Aged fig balsamic vinegar
Salt and fresh ground pepper to taste

Heat some olive oil in a large saute pan over medium-high heat until shimmering. Add the herbs, onion, chile, and figs. Turn the heat down to medium and cook, stirring, until the onion wilts. Add the Chorizo (it should be a ready to eat type) and stir to mix. Add the cabbage and cook, stirring, until the cabbage wilts or is cooked to your preference. Season to taste with the vinegar, salt, and pepper. Serve immediately.

Napa Cabbage with Chantrelles


Olive oil
A few slices pancetta, cut into bits
1/2 large sweet onion, cut into slivers
1/2 pound fresh chantrelles, sliced thin
1/2 large head of napa cabbage, cut crosswise into 3/4-inch slices
Moscato vinegar
Salt and Pepper to taste

Heat some olive oil in a large saute pan over medium-high heat until shimmering. Add the pancetta, onion, and chantrelles. Turn the heat down to medium and cook, stirring until the chantrelles have softened and start releasing their juices. Add the cabbage and cook, stirring until the cabbage wilts or is cooked to your preference. Season to taste with the vinegar, salt, and pepper. Serve immediately

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