The gravy broth can be done a week ahead and frozen; the garlic and turkey seasoning can be prepped a day in advance.
This can wait, chilled, for 30 to 40 minutes.
This spicy classic from Sichuan couldn't be easier to make. The pork is marinated in egg white to tenderize the meat, but it does not change the texture to the extent it would if the meat were truly velveted and blanched in oil or water. Occasionally I make this with chili garlic sauce, but I prefer chili bean sauce; the difference is chili bean sauce is made with soybeans and has greater depth of flavor.
I heard about this dish from many members of the Tangier "literary set," who told me the Moroccan writer Mohammed Mrabet had cooked it for them. Despite all the descriptions, I couldn't figure out the recipe. Finally Paul Bowles, who had discovered and translated Mrabet, recalled the measurements for me from memory.
The sauté can be prepared several hours ahead and tossed with the remaining ingredients just before serving. Once the pasta is in play, eat the dish while it's hot.
Salmon fillets are poached briefly, then served with a ravigote sauce. Ravigoter means "to invigorate" in French, and this sauce, containing tomatoes, scallions, garlic, parsley, lemon juice, and olive oil, awakens the taste buds and complements the salmon. The pickled capers lend wonderful piquancy to the sauce.
Ingredients
The first time I ate codette was in 1994, at Ristorante Plistia, in the National Park of Abruzzo, during a trip to Italy with my husband and my parents. The word codette translates to “little tails,” but when the restaurant’s proprietor, Cicitto Decina, brought a platter of these emerald green beauties to our table, we thought the plate was piled with steamed green beans! What a delicious surprise when we tasted the tender-chewy strands of spinach pasta freshly made by Cicitto’s wife, Laura del Principe, and demurely dressed with a sauce comprised of local sausages and peas. From that moment, Plistia became my favorite restaurant. It still is.
Slice each eggplant lengthwise into five or six long steaks. Sprinkle with sea salt and allow to stand for up to an hour or so while you make the creamed feta.
Ingredients