If it’s high summer and there are tomatoes (and it wouldn’t be summer without tomatoes), I’m making caprese of some sort. Maybe every week. I don’t stir up chimichurri quite that often, but unlike caprese it shows up throughout the year mostly with pork (love it with ribs!), but sometimes on beef or shrimp or ________. A couple of weeks ago I made three of my Chimichurri Pork Chops only because the package had 3 in it–weird, I know. What to do the next day with the lonely fellow left on the platter? I had fresh mozzarella, zucchini to grill, plenty of tomatoes, and why not serve a hybrid of caprese and chimichurri pork layered with grilled zucchini? Since chimichurri is packed with other fresh herbs, the basil could be skipped. A big handful of fresh greens at the center would set the seal on this stunning deal. I’m wanting it again already.Continue reading
If someone asked me, “What is a romantic meal?” I’m sure I would be expected to have an answer. After all, I’m a food blogger; I’m a cooking teacher. I’m married to the man of my dreams. I don’t think I do, though. (Today’s Pork Chop Parmesan with Lemon Mushroom Risotto might qualify!) Do I even know how to define “romantic”? To begin with, the word “romantic” is both an adjective and a noun. Leave it to the English major to think of that. If you just drop the word “romantic” into a conversation, I’m likely to think of Brahms, Chopin, Verdi, or Beethoven because I’m also a musician. While several definitions pop up when you search, here is one likely to make sense to most folks:
...conducive to or characterized by the expression of love. "A romantic candlelit dinner." ~Oxford LanguagesContinue reading
I often cook thick bone-in pork chops for guests. In cold weather, they’re served with a creamy and decadent mushroom sauce on a bed of softly mashed root vegetables with a green vegetable or two on the side. Longtime blog readers and friends who’ve eaten at my table will easily recognize the dish that often looks something like this:Continue reading
While friends and relatives in lower and warmer climes harvest strawberries, brag about their huge beds of towering annuals, and swill a cold one on the patio, I’m still making big vats of soup we’re snarfing down watching “Designated Survivor” episodes snuggled up under afghans.Continue reading
There’s nothing like going away. And little as wonderful as returning home.
If you haven’t made a restaurant reservation yet for Valentine’s Day, you’re probably too late except for the 3:30 or 10:30 pm slots.
What you’re definitely in time for is a trip to the grocery store, a little cooking action, an attractively-set table, and a relaxed dinner with no one asking
My favorite year-round company meals often include a big, thick pork chop. If you’ve eaten at my house, you’ve probably had one. I’m talking 1 1/2 – 2-inches thick, bone-in, please. Cold months I’ll brown them to a crisp, throw them in the oven to finish off slowly with a sprinkle of warming rosemary, and serve them nestled down into a buttery root vegetable mash of some sort with lemony green beans or spicy sautéed spinach and a creamy mushroom sauce. Insert Pinot Noir. Continue reading
On a night when the world reeled from the Paris attacks — and from the unending hate and carnage we seem to constantly face (Do we humans desire to end our world?) — I had planned some sort of a pork chop dinner. That said, you’ll imagine I had a couple of great big, thick babies unthawed (1 1/2 -2-inches thick) and a few vegetables basking on the counter waiting to see what I’d do with them. I kept one eye on the tv and another on the sauté pans. I began without a perfectly clear idea, but it quickly came into focus: tender, rosemary for remembrance-scented pork snuggled up to garlicky spinach and cozy mashed sweet potatoes, to which I added a regular Idaho potato. A lusty French-style white wine-mushroom sauce tied the whole thing together. Why not? Love was the key, the answer here. Wasn’t it?
Quote of the Day: Love
THE LOVE FOR equals is a human thing—of friend for friend, brother for brother. It is to love what is loving and lovely. The world smiles.
The love for the less fortunate is a beautiful thing—the love for those who suffer, for those who are poor, the sick, the failures, the unlovely. This is compassion, and it touches the heart of the world.
The love for the more fortunate is a rare thing—to love those who succeed where we fail, to rejoice without envy with those who rejoice, the love of the poor for the rich, of the black man for the white man. The world is always bewildered by its saints.
And then there is the love for the enemy—love for the one who does not love you but mocks, threatens, and inflicts pain. The tortured’s love for the torturer. This is God’s love. It conquers the world.
-Originally published in The Magnificent Defeat by Frederick Buechner
And I can’t help but think of the hundred of thousands of Syrians already killed in this horrific time. No one has changed their Facebook page to mourn them. Last count was 250,000, I thought–but as I researched it that number might be just a little too high. Here’s what I found.
Our rainy Colorado summer continues. Each day, not all day long, but typically in the afternoon or evening, we’re nearly overwhelmed by lightning storms and great, heavy rains we are unaccustomed to. Most years, a desperately needed now and then drizzle qualifies as a Colorado summer rain. Instead of that sweet pitty-pat every couple of weeks, there are regular and torrential downpours creating gullies and near-ditches where none have gone before. Streets are closed due to flooding; cars are stuck in rising water. Potted plants float and are emptied repeatedly and still rot. My two precious pots of rosemary (brought in over the winter and taken outdoors in the late spring) don’t know how to act; one has nearly expired.
While Rosie, our labradoodle puppy, has no trouble with the rumbling, grumbling, crashing, thunder or the moaning or beating rain, Tucker is a wreck–a new behavior for him. I can barely console him and often find 75 pounds of golden retriever in my lap. I know; he needs a thunder blanket. Sometimes I’ll “kennel” them together. We don’t use a real kennel but have our mudroom baby-gated and that seems to comfort him. Poor puppy.
One of the gorgeous things about near-mountain life (we live in the Front Range of the Rocky mountains up on the mesa on the west side of Colorado Springs), is the plethora of rainbows. We have many each year even with just a little rain; this year, we have bookoo displays weekly. The above beauty –they’re so hard to photograph– was snapped just off Highway 24 up near Cascade by my husband Dave while I was a church board meeting. Faithful Christian folk call rainbows, “God’s promise.” (Think Noah.) I can never help but think it. Right after I think about the pot of gold, that is. (Think Fred Astaire in “Finnian’s Rainbow.”) Continue reading
A dear friend of mine named Joyce once wrote a card — one of many she’s sent over the years — and mentioned she was still making my pork chop with potatoes and apples supper. I vaguely remembered that meal, but it was one of those quick meals I never bothered to write down. These days I keep a cooking journal and so have records of meals or at least titles and approximate amounts. (Well, I’m supposed to anyway. Since the kitchen remodel I’m still finding things. Do you know where the lids are for my small Pyrex dishes? Or my good silver??)
Late Friday afternoon found me cooking up two big pots of Pumpkin-Chicken Chili *-– one for us to share with neighbors and one for me to have in the DACOR kitchen at Shouse Appliance on Saturday. I needed to make a vat of pinto beans laced with bacon, so those were bubbling away on another burner. Enter Dave sniffing around for dinner.
(Apple-Cheddar Salad recipe here.)
Since I didn’t want him to overdose on chili, I got out my big sauté pan — it’s about 5 quarts — and threw in a few quickly sliced potatoes, onions, and apples. On the counter was a yellow (summer) squash that had seen better days. I sliced it and threw that in, too. After those goodies were about half-way tender, I shoved them to the side of the pan and added some oiled and seasoned pork chops. Lid on and dinner was done by the time I set the table and Dave opened a bottle of Pinot Noir.
*If you ate this chili in the Dacor kitchen, it differs from the recipe in three ways: I used beer instead of wine and added cooked Italian sausage as well as the bacon in the beans.
Above: I had the pups all “dressed” for Halloween and a big bowl of candy. We had two trick-or-treaters. The name Rosie seems to be sticking, despite my love for “Mara,” and all the other wonderful suggestions we’ve received. I think it’s because I like to sing this old song to her. This morning I found her asleep on my feet while I was checking email. She’s doing wonderfully well, though we’re still working hard on house training. Puppies.
Happy Fall cooking…
Below: Rosie practicing “Come” with Dave in the front yard.
ONE-PAN PORK CHOPS WITH POTATOES, ONIONS, SQUASH, AND APPLES
SERVES 2 — Easily doubled
There is enough of the potato mixture to serve another day with eggs or you might be able to stretch it to serve four if you can fit four chops in your pan and serve a green vegetable or salad as a side. The wine or water makes just a little sauce to keep it all moist.
To a large, deep skillet or sauté pan heated over medium-high flame, add 2 tablespoons olive or canola oil along with 3 sliced potatoes, 1 large sliced onion, 1 sliced yellow (summer) squash, and 1 cored and sliced apple. Season generously with seasoned or kosher salt, pepper, and a good pinch of crushed red pepper. Cook, stirring occasionally, for ten minutes or so until all are at least half-way tender. Push the potato mixture to the sides of the pan to make room for the chops.
Add 2 thick bone-in pork chops you’ve brushed with oil and seasoned well with salt, pepper, and a good pinch of dried thyme. Cook until the chops are well- browned on one side and turn over to brown the other side. Stir the vegetables and apples, pour in 1/4 cup white wine*, then cover and reduce heat until everything is tender. Use an instant-read thermometer to check the chops for doneness. It should read 140 degrees. Let dinner rest in pan five minutes, then taste and adjust seasonings. Serve hot garnished with the grated zest of one lemon.
*Can sub water or chicken broth for wine. For a more smoothly silky sauce, dab in a tablespoon of butter as well.
Need an oven version that serves 4? Here’s something similar you might adapt: SPRUCE EATS PORK CHOP AND POTATO SHEET PAN MEAL
Sing a new song; cook some pork chops,