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CookTeaser

“Photos, Recipes & CookTales For Those Who Enjoy Cooking”

Daily Archives: November 22, 2011

22/11/11 Pork Rib Chop with Mustard Sauce & Sauteed Apples



 

RECIPE

Serves 2

A CookTale

Fresh from the fabulous Heather Ridge Farm in Preston Hollow, NY to our table. One of the juiciest and tenderest Pork Rib Chops we’ve ever enjoyed. Too often a Pork Chop has a tendency to be too dense — not these, you can cut through them like you would a tender fillet. Plated with sauteed Apple slices and Mustard Sauce, and Thanksgiving week is under way.

INGREDIENTS

2 (1-inch-thick) Pork Rib Chops
1 tsp of Kosher Salt + 1/2 tsp of Black Pepper
2 TB of EVOO
1/3 cup of Shallots (finely chopped)
2 TB of Butter (more as required)
1/2 cup of Chicken Broth
1/4 cup of Dijon Mustard
2 TB of Heavy Cream
2 tsp of fresh Lemon Juice
1/4 cup of Parsley (chopped)
2 firm Apples (seeded & thinly sliced)
Sprinkle of Sugar

1. Place the oven rack in the middle position & preheat oven to 400°F.

2. Heat a dry heavy cast iron skillet over moderately high heat until smoking. Pat the Pork dry & sprinkle with Salt & Pepper. Add the EVOO to the hot skillet, swirling to coat, then brown the Chops, turning once, about 6 minutes total. Transfer the cast iron skillet to the oven & bake, uncovered, until cooked through, about 4 minutes. The internal temperature should be at 135 for medium-rare. Remove the Chops & place on a platter, loosely covered with foil, in the turned off oven, while you prepare the Mustard Sauce & saute the Apple slices.

3. Pour any excess fat from the skillet. Reheat & saute the Shallots in 1 TB of Butter over moderate heat, stirring, until softened, 3 to 5 minutes. Add the Chicken Broth, scraping up any brown bits & bring to a boil. Add the Mustard & Heavy Cream & Lemon Juice & simmer until the sauce has slightly thickened, about 3 minutes. Move the sauce to a warm bowl & place it in the turned off oven alongside the Pork Chops.

4. To the same skillet, add 1 TB of Butter. When the sizzling stops, carefully add the Apple slices & a sprinkle of Sugar. Saute until they begin to take on color.

5. To plate, spoon the Mustard Sauce into the center of the plate, sprinkle on the Parsley. Top with a Pork Chop & surround with Apple slices.

22/11/11 Tuscan Kale With Caramelized Onions, Sauteed Garlic & Red Wine Vinegar



 

RECIPE

Serves 2

A CookTale

It takes a Farmers Market to lay your hands on this extraordinary Italian Green with about a half dozen names. Beside Tuscan Kale, it’s known as Cavolo Nero, Dinosaur Kale, Lacinato Kale and Black Tuscan Palm Kale. This past Sunday at the Saugerties Thanksgiving Farmers Market, the tables were sagging with Fall’s bounty of stalks of Brussels Sprouts, Leeks, all types of root vegetables, mushrooms and more. And at my favorite, Deep Roots Farm, Jacob the farmer had a bushel full of young hand-selected leaves of this hard-to- find vegetable. What a treat.

INGREDIENTS

1 TB of EVOO
1/3 cup of Pancetta (1/4″ dice)
1 large Red Onion (halved & thinly sliced into half-moons)
1 large Garlic Clove (thinly sliced)
1 tsp of Kosher Salt + 1 for the pot
2 TB of Red Wine Vinegar
1 lb of Tuscan Kale (middle stems removed, leaves thinly sliced)

METHOD

1. Bring a pot of water to a boil. Add 1 tsp of Salt, & the prepared Kale. Simmer for 10 minutes until the kale is really tender. Remove & drain.

2. Combine the EVOO, Pancetta, Red Onion, Garlic, and 1/4 tsp of Salt in a large saute pan. Saute over medium heat, stirring occasionally, until the Onion is lightly browned, about 5 minutes. Reduce heat to medium-low; cook until all the ingredients are tender & soft, about 10 minutes.

3. Add the Vinegar to pan & raise heat to medium-high. Add the Kale, 1/4 cup of water & the remaining 1/2 tsp of Salt. Saute while stirring, about 3 minutes. If the pan becomes dry, add another 1/4 cup water. The Kale will be very tender. Gently toss with the other ingredients & serve immediately.