Breaded Pork Loin Marsala

  Chef Nick Farkas enjoys living in Pensacola but often misses his hometown and the food. He is a transplant of Indiana and says “Many transplants from Indiana and other portions of the Midwest miss the same thing, the beloved breaded pork loin. This version isn’t served as a sandwich or with mashed potatoes and gravy,…

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Marcella Hazan’s Tomato Sauce with Onion and Butter

Serves 6 For the Sauce: 2 pounds fresh, ripe tomatoes, prepared as described below, or 2 cups canned imported Italian tomatoes, cut up, with their juice 5 tablespoons butter 1 medium onion, peeled and cut in half Salt to taste 1 to 1 1/2 pound pasta Freshly grated parmigiano-reggiano cheese for the table Preparation: Put…

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Quick Tomato Sauce

Ingredients: 2 cup quartered cherry tomatoes 1/3 cup thin sliced red onions 2 tablespoons chopped basil 1 tablespoon chopped parsley 1 clove garlic, smashed 1 cup ex virgin olive oil 2 tbsp red wine vinegar course sea salt and cracked pepper Preparation: Vigorously mix all of the following together with a whisk, and be sure…

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Goat Cheese Frosting

Ingredients: 3 oz butter or goat butter if you can find, cubed and softened 3 oz very fresh goat cheese (chevre) softened, like Belle Chevre 1/2 cup of powdered sugar (I used homemade – so not quite as fluffy. Use less if using store bought) pinch of sea salt Preparation: Mix well and serve with…

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Tomato Jam

Ingredients: 2.5 lbs of mixed cherry tomatoes Juice of 1 meyer lemon Peel of 3 meyer lemons cut into thin strips with pith removed 1 cup of sugar pinch of sea salt Preparation: Cook tomatoes, lemon juice, lemon peel, sugar, and salt in a very heavy pot over medium high heat skimming foam from the…

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Tomatillo Salsa

  Ingredients: 12 tomatillos, husked and quartered, about 2 cups 2 cups roughly chopped cilantro leaves and tender stems 1 or 2 serrano chiles, split lengthwise and chopped 1/2 teaspoon salt Preparation: PurĂ©e the ingredients in a blender or food processor with 1/2 cup ice water. The salsa is best the day it is made…

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