It isn't, no.

Cuban pork and beans stew

I have really grown to love the flavors of Cuban food.  All except for cilantro...still can't abide the stuff.  Smells like dirty socks to me, and apparently that's some sort of genetic "I can't help it so don't tell me how good the stuff is" thing.

I recently made a Cuban Pork and Beans Stew that I found in Hannaford's Fresh magazine.  But I made several changes.  I neglected to soak the dried beans overnight, so I ended up using canned.  That was fine, because I really prefer small red beans to black beans anyway, which is what the recipe calls for.  Also, I seared the meat before stacking the slow cooker, because nothing tastes better than seared meat...boiled just doesn't do it!

Orecchiette with broccoli rabe

Martha Stewart has about a million recipes for pasta with broccoli rabe.  Well, maybe not a million, but an awful lot.  Here's one we really liked; even though it doesn't have the usual sausage in it, it's still got a real umami kick thanks to a couple of anchovy fillets.  Orecchiette with Broccoli Rabe and Tomatoes

My major change was to use dried orecchiette.  I don't really know what universe Martha lives in, but in my universe, I'm lucky to find orecchiette in any form, forget fresh.  I boiled the pasta and added the broccoli rabe for the last 3 minutes.

Make mine a double

Pasta alla Norcina

Can you ever have too many wonderful pasta recipes?  Doubtful!  Recently, I made Pasta alla Norcina for just my sweetie and me, which means that I cut the recipe I was following in half.  It turned out to be amazing, and so I really want to share it with you.  Of course, as usual, Cook's Illustrated will not let you see the recipe on their site.  However, I found someone else who has posted it, so now I can just send you there instead!

This fabulous recipe includes "making" your own pork sausage.  More like "assembling" it, to be honest, but that's just fine with me, because that means we can have this even on a weeknight!

Quinoa pilaf

I learned something about cooking quinoa that rocked me back on my heels...I, along with most everyone else, have been adding way too much water to the delicious little seeds, turning them into the mush that no one likes!  According to Cook's Illustrated, the secret is to toast the quinoa first in a dry pan, set it aside while you saute up your onions and whatever, and then add the toasted quinoa back with only a little bit more water than seeds.  For example, they suggest 1 1/2 c quinoa to 1 3/4 c water.  Simmer on low for about 20 minutes, stirring only once.  Remove the pan and let it sit for 10 minutes before fluffing, adding herbs and other flavorings, and serving.  This was THE BEST quinoa we've ever had.  Period.

Shallot soup with Gruyere cheese

I love French onion soup, but if you can believe it, I think this version is even better!

Shallot Soup with Gruyere Cheese

2 1/2 lbs shallots
4 T butter
1 c white wine
10 black peppercorns
1 bay leaf
8 c broth, half beef and half chicken
Salt (optional)
Handful of small croutons for each bowl
Grated Gruyere cheese for each bowl

Blanch the shallots briefly to allow the skins to slip off easily.  Slice into 1/4 inch rounds.  Heat the butter in a Dutch oven and saute the shallots for about 30 minutes until really tender.  Add the wine and cook until almost completely evaporated.  Add the peppercorns, bay leaf, and broth and bring to a boil.  Reduce heat and simmer for about 30 minutes until broth is reduced a bit.  Season with salt if desired.

Spoon soup into bowls and top with small croutons and grated cheese.  Put under the broiler until cheese is melted and beginning to brown.  Serve immediately.