This is for and about home cooks - the women all over the the world (and through the centuries) who put dinner on the table every night. They know how to cook quickly, easily, economically, healthily and satisfyingly whether for one or a dozen.

Part memoir, part diary of shopping, cooking, reading and thinking about putting supper on the table, by a former fashion/design writer/consultant whose secret love has always been food.  


Easy Pork Chops with Peppers

Chuletas de Cerdo a la Riojana - page 303

Chuletas de Cerdo a la Riojana - page 303

Pork chops are always my husband's dinner of choice and this simple peppers, onions and tomatoes combination is one of my favourite ways to put them in front of him. Discovered many years ago in Penelope Casas' "The Foods and Wines of Spain," it is yet another example of the delectable practicality of much Mediterranean home cooking. Penny tells us this is a favourite dish all over Spain, and it is easy to see why. 

ALL YOU NEED are a pork chop per person (preferably off the bone and fairly thin, to cook quickly), an onion, a couple of tomatoes and red or yellow peppers, a clove of garlic and olive oil. 

Ingredients: to serve 4                                                    3 red peppers (Penny specifies pimentos) 

2 tablespoons olive oil                                                    2 fresh or canned tomatoes, chopped

4 loin pork chops about 1/2-1 inch thick                         salt and freshly ground pepper 

1 medium onion, chopped                                               1 clove garlic, minced

Heat the oil in a large, shallow casserole and brown the chops quickly. Add the onion and garlic and cook until the onion is wilted. Add the pimentos (or peppers, deseeded and sliced in strips), tomatoes, salt and pepper to the chops. Cover and simmer until the chops are cooked through (about 30 minutes). 

Easy to serve with rice, but small new potatoes are good too. 




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