South Philly Review

The cold weather months bring out the best in my cooking. I prefer hearty, lusty meals rich in flavor, using local ingredients whenever possible.

Sometimes I peruse my personal library of cookbooks for inspiration, or simply go to the market and discover what is fresh and in-season.

Lately, I have been adding avocados to my salads, along with crumbles of either feta or blue cheese. I always have cans of artichoke hearts on hand and keep them in the refrigerator.

Since Edward is laid up with a broken ankle, we eat dessert a few times a week instead of every day. He is the athletic sort and misses his daily power walks and walking through the city. He does not want to gain weight during his recuperation. While leafing through Judith Huxley’s “Table For Eight,” I happened upon her recipe for chocolate pots de creme, a favorite of mine that takes me straight back to Paris.

A number of markets and butcher shops now offer locally and humanly raised pork. Whole Foods sells pork loin roasts, tenderloins and chops from nearby farms. If you are not sure whether your market or butcher sells the local kind, just ask.

Edward and I prefer red wine with pork. A Pinot Noir or Cotes du Rhone drinks well. If you enjoy a white wine, a crisp Pinot Gris from Alsace or grassy Sauvignon Blanc fills the bill.

■ Avocado, Mushroom and Artichoke Salad

Ingredients:
1 head of lettuce of choice, such as Boston or romaine, torn into pieces
1 large ripe avocado, diced
1/2 pound of mushrooms of choice, wiped cleaned and sliced
1 15-ounce can of artichoke hearts, rinsed, drained and sliced
1/4 pound of crumbled feta or blue cheese
Kosher salt and freshly ground black pepper, to taste
1/2 cup of olive oil
Juice of 1 lemon
1 teaspoon of Dijon mustard

Directions:

Place the lettuce in a large salad bowl. Add the avocado, remaining vegetables and cheese and toss well. Season with the salt and pepper.

Whisk the oil, lemon juice and mustard together in a small bowl. Pour over the salad and serve.

Serves two.

■ Braised Pork Chops ■

Ingredients:
4 loin or rib pork chops, patted dry with paper towels
Flour, for dredging
Kosher salt and freshly ground black pepper, to taste
2 tablespoons each of vegetable oil and butter
1 cup each of dry white wine and chicken stock
Minced fresh Italian parsley leaves, for garnish

Directions:

Mix the flour, salt and pepper together. Coat the pork in the seasoned flour mixture, shaking off any excess.

Heat the oil and butter in a large skillet over medium-high. Add the pork and sauté for about three minutes on each side. Add the wine and stock and bring to a boil. Lower to medium-low and cover. Cook the pork for about 30 minutes.