CookTeaser

A CookTale

Tucked away in the hamlet of Preston Hollow, NY is a remarkable farm that features all things country, especially products of extraordinary quality from grass fed livestock. It’s a small journey from Woodstock and a delightful drive. A phone call to Carol Clement at 518-239-6234 and your order can be awaiting you at the Winter Saugerties Farmers’ Market. And it’s always as wonderful as can be.

INGREDIENTS

2 1-1/3 Pound of Grass Fed Pork Rib Chops, 1-1/4″ thick
Salt & Black Pepper (generously applied)
1 TB of EVOO+ 1 TB for the saute pan
1 Large Onion (thinly sliced on a Mandoline)
1/2 of a Fennel Bulb (core removed & thinly sliced on a Mandoline)
2 cups of Apple Juice
Sage Leaves (fried in EVOO)

METHOD

Here is a technique that insures that your Pork will not seize up during cooking.

1. Heat a cast iron grill pan to smoking.

2. Apply the seasonings & a TB of EVOO.

3. Sear the Pork Chops, weighted down with a grill press for 1 minute, turn both diagonally & repeated for another minute. Remove to a platter & tent with foil to keep warm.

4. In a deep sided saute pan add the second TB of EVOO. Add the Onions & Fennel & saute them until tender & lightly browned.

5. Return the Pork Chops to the pan. Add the Apple Juice, just enough to reach half way up the Chops.

6. Cover & braise the Chops for no more than 20 to 25 minutes. You really don’t want the Pork to be cooked beyond the rare to medium rare stage. Well done does only one thing to Pork, destroy it.

5. Spoon a generous portion of the Onion Fennel mixture on each plate. Top with a Pork Chop. Add the Oven roasted Baby Potatoes to flank the Pork Chops.

6. Finally, scatter the fried Sage leaves & serve.

Serves 2

A CookTale

As Cathie picks up her pace, I’m able to pick up mine. Last evening’s dinner, an adaptation from the New York Times by Florence Fabricant, was an example of a recipe with many components, and a far cry from the past two weeks of Broccoli, Apple Juice or a few ounces of Pasta.

INGREDIENTS

1 Can of Cannellini Beans
2 TB of EVOO (more if needed)
2 Large Lamb Shanks
Kosher Salt & Black Pepper
3 Large white Turnips (about 1-1/2 lbs), peeled, halved & sliced to half circles
3 Leeks (chopped)
4 large Garlic Cloves (sliced)
Lemon peel from one lemon
2 TB of fresh Rosemary leaves, plus sprigs for garnish
2 cups of Dry Vermouth or Dry White Wine
2 cups Veal or Chicken Stock
2 oz of Veal Demi Glace* (optional)

* available by “More Than Gourmet” on-line from Amazon

METHOD

1. Heat 2 TB of EVOO on medium-high in a 4-quart stovetop casserole. Season the Lamb Shanks liberally with Salt & Pepper, add to the casserole & sear to a deep color, about 15 minutes Remove to a platter. Add the prepared Turnips, brown lightly until beginning to tenderize. Remove to a bowl.

2. Reduce the heat to low. Add the chopped Leeks & sliced Garlic, sauté until softened. Stir in the Lemon peel, Rosemary & the Wine. Return the Lamb Shanks to the casserole, cover & simmer on low heat for 1 hour.

3. While meat cooks, add the canned Beans & their broth to a saucepan, bring to a simmer, cover & cook for 10 minutes on low. Turn off the heat & set the sauce pan aside.

4. After 1 hour, the Lamb should begin to tenderize. Remove them to a platter, leaving all liquid in the casserole. Drain the Beans & add to the casserole. along with the Turnips, the 1- 1/2 cups of stock & the (optional) Demi Glace. Season with Salt & Pepper. Bring to a simmer. Tuck in the Lamb, cover & cook on low 30 to 45 minutes, until all the ingredients in the casserole are very tender.

5. Transfer to plates, garnished with Rosemary branches & an additional spoonful of the sauce & serve.

Serves 1

A CookTale

The basic components of my dinner came from the freezer. I had a recently frozen Pork Rib Chop from Heather Ridge Farm, can’t do better than that! The Mushroom sauce composed of baby Portobellos from the fridge and a Mushroom demi-glace sauce added greatly to rounding out the flavors. Tuesday was the coldest day of a warm Winter, and having good stuff in the freezer was a comfort. Speaking of comfort, comfort food is what Cathie desires so soon after her procedure. She had steamed Broccoli and a slice of raw Wild Salmon topped with Capers, diced Red Onions and EVOO. And off to a warm bed.

INGREDIENTS

1 Pork Rib Chop (rib bone removed & pounded to 1/4 to a 3/8 inch thin cutlet)
1/4 cup of Flour
1 tsp of Salt
1/2 tsp of fresh Black Pepper
1 Egg beaten
1 TB of Milk
3/4 cup of Panko (or fine dry bread crumbs)
1 tsp of Paprika
3 TB of Canola oil, or EVOO
1/2 cup of Baby Portobello Mushrooms (finely sliced)
2 TB of Butter
1/2 cup of Chicken Stock
1 oz of Mushroom Demi-Glace*

* available on-line by “More than Gourmet” from Amazon

METHOD

1. Slice the Mushrooms & saute in Butter until tender & brown. Ina small saucepan combine the Chicken Stock with the Mushroom demi-glace, bring to a boil & simmer for a few minutes. Add the sauteed mushrooms & set aside.

2. With a meat hammer or a heavy cast iron pan, pound the Pork cutlet to 1/4-3/8 inch thickness. Cut small slits around the edges of the cutlet to prevent curling.

3. Set out 3 shallow bowls. One with a highly seasoned mixture of the Flour, Salt & Pepper. The second with the Egg & Milk whisked together. The third with the Panko & Paprika.

4. Heat the Canola oil or EVOO in a large skillet on medium high heat. Dredge the cutlet first in the seasoned Flour, then dip the cutlets in the Egg mixture, & then into the Panko & Paprika.

5. Sauté the cutlet for 2 to 3 minutes on each side. Remove the cutlets from the skillet, cover with foil or place in a warm oven to keep warm.

6. Place on the plate a Pork cutlet & a generous spoonful of Mushroom sauce & serve.