Last night I created something completely new for me. Texas peaches are really good this year, and I love peaches with pork. So I got two bone-in pork rib chops, about 1 1/2 inches thick and proceeded this way. Season them with salt and pepper, and sear them on each side in a little olive oil. Remove them from the pan and hold. To the hot pan, add half a large red onion, thinly sliced, 2 cloves of garlic, minced, and two medium peaches, thickly sliced. Season with salt, pepper, a pinch cardamom, garam masala, and cumin. When the onions have softened, deglaze the pan with about 1/4 to 1/3 cup of chicken stock and 1/4 cup of Balsamic vinegar. Return the pork chops to the pan, cover and lower the heat to simmer. Cook covered for about 30 minutes. Remove the lid and remove the chops to a plate to keep warm. Bring the sauce to a boil and reduce until it is thckened to a syrup consistency. Serve with rice.
I think it turned out pretty good. The pork chops were tender and the sauce was only slightly sweet. The peaches held their shape and were really delicious. Try it.
Yesterday I bought 2 salmon filets to saute. LJ is not a great fan of salmon and will only eat it sauteed ( with a sauce) or smoked like lox. So I made a lemon caper sauce with equal parts low fat mayonnaise and yogurt, a finely chopped shallot, chopped capers, the juice of a lemon, and a little salt and pepper. I sauteed the salmon for about 5 minutes on each side. I also roasted chopped zucchini with salt, pepper and olive oil in a 400 degree oven for 15 minutes. Finally I put some quartered grape tomatoes in a bowl with a tablespoon of olive oil, juice of half a lemon, salt, pepper, and a half cup of coucous. I brought 3/4 cup of chicken stock to a boil and poured it over the couscous, covered it and let it stand for 5 minutes. Dinner was healthy and delicious, and if you go back and look at those cooking times, it was on the table in about 20 minutes. How easy can you get?
We went to book club on Saturday night, and I brought dessert. Strawberry Tiramisu is one of my favorites because it’s both easy and delicious. I hope you try it.
STRAWBERRY TIRAMISU
1 1/2 8-ounce packages cream cheese, room temperature
3/4 cup powdered sugar
7 tablespoons Marsala wine (divided)
1/2 cup sour cream
1 1-pint basket strawberries
3/4 cup boiling water
2 tablespoons sugar
2 1/2 teaspoons instant espresso powder or instant coffee powder
2 1/4 (about) 3.5-ounce packages Champagne biscuits (ladyfinger-style cookies)
1 ounce bittersweet (not unsweetened) or semisweet chocolate, grated
Blend cream cheese, powdered sugar and 5 tablespoons Marsala in processor until smooth. Mix in sour cream. Slice half of strawberries; cut all remaining strawberries in half.
Combine boiling water, 2 tablespoons sugar and espresso powder in medium bowl; stir to dissolve. Mix in remaining 2 tablespoons Marsala. Dip 1 Champagne biscuit briefly into espresso mixture, turning to coat. Place flat side up in bottom of 8-inch square glass baking dish with 2-inch-high sides. Repeat with enough Champagne biscuits to cover bottom of baking dish, trimming biscuits to fit.
Spread 2/3 of cream cheese mixture over Champagne biscuits. Cover with sliced strawberries. Dip more biscuits into espresso mixture and arrange atop sliced strawberries in dish, covering completely and trimming to fit. Spread remaining cream cheese mixture over. Sprinkle with grated chocolate. Arrange halved strawberries around edge of pan. Cover and refrigerate until set, at least 4 hours. (Can be prepared 1 day ahead.) Cut into squares and serve.
Serves 4 to 6.
Bon Appetit
April 1992
Last night was really simple but so delicious. I bought a whole chicken last weekend and cut it up and froze the leg/thigh pieces and the bone-in breast pieces separately, and I made chicken stock from the back and the wings. When you do it this way, the individual pieces are huge. LJ and I think one breast is plenty for the 2 of us. So last night I took one of the bone-in breasts, seasoned it with salt and pepper, drizzled with olive oil and sprinkled with chopped, fresh rosemary and put it in a 400 degree oven to roast for 35-40 minutes. I put 3 cups of water on to boil for polenta, and then scattered broccoli florets onto a baking sheet. I thinly sliced a couple of cloves and garlic and sprinkled them over the broccoli. A drizzle of olive oil, salt and pepper and they were ready to go into the oven with the chicken. By then the water was boiling and I salted it and added 1/3 cup of polenta, stirring with a whisk to assure no lumps. Contrary to popular belief, you do not have to stir polenta constantly as it cooks. Just go back occasionally and stir to keep it from sticking to the bottom of the pan. You may have to adjust the flame every now and then so it doesn’t boil over, and I put a lid partially covering it when it begins to thicken and the volcano action starts. Then I poured myself and glass of wine and waited for everything to finish. Just before serving the polenta, whisk in about 2 heaping tablespoons of grated Parmesan (the good stuff) and a tablespoon of butter. Take the chicken breast off the bone and slice into pieces. Serve everything up and enjoy! Oh, and the little garlic chips on the roasted broccoli are delicious!
Last night was really easy and one of LJ’s favorites. It’s my own “Turkey Spaghetti.” I start by sauteing one small or 1/2 a large onion and 2 or 3 garlic cloves, seasoned with salt & pepper in olive oil. When they are soft, I add 1/2 pound of ground turkey, salt, pepper, about a teaspoon of dried thyme and a teaspoon of dried basil, and cook until it’s browned. I then add about a half glass of dry white wine and cook until it’s almost totally gone, maybe a couple of tablespoons remaining. Then add a 14 oz. can of chopped tomatoes and half a 6 oz. can of tomato sauce. Bring to a boil, then reduce to a simmer and cook, covered, for 30 minutes or so. While the sauce is cooking, cook the pasta, about 4-5 oz. of dried pasta (I use whatever I have on hand - spaghetti, egg noodles, orrechiette). After the sauce has simmered, I add 1/4 cup of cream. It’s not very much, but it adds an unctuous body that cuts the acidity of the tomatoes. Then take the al dente pasta and add it directly into the pan with the sauce. Serve with a generous grating of good Parmesan cheese. With a salad on the side, this serves 2 generously with leftovers.
One of my friends asked me how I cooked every night and made it easy and different. So I thought I’d start posting what I actually do each night so you can see how easy it really is to make a good, healthy meal every night.
So - last night we had grilled flank steak, roasted rosemary potatoes and steamed zucchini. I rubbed the steak with a light coating of olive oil, salt and pepper and grilled it in a cast iron grill pan on the stove, 5 minutes on each side for medium rare. (Let it rest at least 10 minutes before you slice it.) I diced red new potatoes in about 1/2 inch dice, drizzled them with olive oil, sprinkled with chopped, fresh rosemary, salt and pepper and roasted at 375 degrees for 25 minutes. I cut the zucchini into discs and thinly sliced red onion, put them in a steamer basket over simmering water with salt, pepper and a teaspoon of butter. Covered and cooked for 20 minutes (I like them really tender; you can do it for less if you like them crisper). That’s my under 30 minute meal for last night.
We went out of town over the weekend, and when we got back, 3 bananas in the fruit basket were a little over the hill. So yesterday I decided to make banana nut bread. I use a recipe handed down from my grandmother, and I honestly have no idea where she got it. The bread tastes delicious, but it never really rises and has a tendency to sink in the middle. The only leavening in this old recipe is a teaspoon of baking soda dissolved in 4 tablespoons of buttermilk. I started thinking about it, and the buttermilk we buy today is very different from the fresh, real buttermilk of 60 or 80 years ago. It’s made with chemicals, and is much less naturally acidic than its authentic, antique cousin. I think I’ll start playing with the leavening beginning with adding some baking powder. I’ll put the recipe at the bottom, and if anyone wants to try anything different, I welcome your comments.
Mamaw’s Banana Nut Bread
1 ½ cups shortening
1 ½ cups sugar
2 eggs
1 teaspoon vanilla
½ teaspoon salt
3 bananas, mashed
1 teaspoon soda
4 tablespoons buttermilk
1 ½ cups flour
1 cup pecans
Cream shortening and sugar. Add eggs one at a time. Add vanilla and salt. Add mashed bananas. Combine soda and buttermilk and let stand until foamy. Add alternately with flour. Fold in pecans. Divide into two loaf pans. Bake at 325° for 45 minutes. Check for doneness; may need 15 minutes more.
Scout & Zooey in the magazine basket
I am a pretty serious animal lover. I love to watch them play and cuddle with them. I have two cats, Scout is my 13 year old boy, and Zooey is my 12 year old girl. They are a significant part of our family and bring much joy to our lives. Scout is the pretty one, and he’s our velcro kitty. He wants to be touching you all the time - in your lap, next to your leg, curled up next to your tummy when you sleep. It’s sweet, yes, but can be a royal pain in the butt when you’re trying to read or when it’s just too hot! Zooey is our smart one. She’s not as strikingly beautiful as Scout, but she is always watching and sussing things out. She loves to play tricks on Scout and get him to chase her and then double back and bite his butt. She isn’t much for long cuddling, but she really likes to sleep at the end of the bed next to my feet. They only get to sleep with me for about an hour in the morning after LJ leaves for work. We can’t let them sleep with us at night because Scout likes to sleep on LJ’s head. This DOES NOT work.
I’m bringing this up today because a dear friend of mine is about to lose her dog to old age kidney failure. It’s a sad day. When you’ve had an animal be a part of your life for many years, it is as tragic and gut wrenching as losing a family member. My thoughts are with my friend all day today.
And here’s a send up to all those folks who bring animals into their lives and make all the lives a little better for it.
Did I wake you?
I created a new recipe last night that LJ and I thought was pretty successful. It was really tasty and very easy to make. I may try it on guests sometime. Try it and let me know how you like it.
Chicken with Port Wine Mushrooms
2 teaspoons olive oil
2 teaspoons butter
4 chicken thighs, skinned, boned, and fat removed
1 large shallot, thinly sliced
2 garlic cloves, minced
1 package cremini mushrooms, sliced
1 tablespoon flour
1 cup port wine
1 cup chicken stock
Salt
Pepper
1 teaspoon dried thyme
¼ cup sour cream (I used Greek sour cream which is slightly thicker than regular)
chopped parsley
Season thighs with salt and pepper. Heat olive oil in a 12” skillet, and brown thighs on both sides. Remove from pan. Add butter to pan and sauté shallots and garlic until soft. Add mushrooms and cook until browned and they have given up their juices. Add salt, pepper and thyme. Sprinkle with flour and cook, stirring for about a minute. Add port and chicken stock and add chicken back to pan. Bring to boil, reduce to simmer and cook, covered, for 15 minutes or until chicken is cooked through. Remove lid. If sauce is too thin, boil gently to reduce until slightly thickened. Remove from heat and stir in sour cream.
Garnish with chopped parsley and serve over egg noodles.
Serves 4
