Category: Pork

Date Night Chop on Butternut Squash with Sage Mushrooms

Date Night Chop on Butternut Squash with Sage Mushrooms

Now faster and even a bit lighter than my older versions. Try this!

Looking ahead to Thanksgiving



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:

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Chimichurri Pork Chops

Chimichurri Pork Chops

Shown here with oven-roasted potatoes, carrots, leeks, and bell peppers, as well as sautéed zucchini garnished with minced green onion.

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.

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Posole Done Fast

Posole Done Fast

When it comes to the second week of December, no matter how well prepared you are, the month begins to take over. It seems you’re not in charge of your own life. Instead of easy-going fall weekends culminating in Sunday games, there are work parties, family get togethers, school and church performances, and neighborhood potlucks. Somewhere down the road and fairly soon, that stack of bags in the corner of the spare bedroom must be gone through, sorted out, wrapped, and mailed or delivered, if need be. There are travel plans, weather delays or plain old bad weather, holiday attire to attend to, and the forever and constant barrage of holiday ads all with some version of  “Sleigh Ride” for the soundtrack. 

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Bacon-Dijon Pork Tenderloin with Grilled Peach and Corn Salsa

Bacon-Dijon Pork Tenderloin with Grilled Peach and Corn Salsa

When summer is at its summit in Colorado, we enter our Palisade Peach and Olathe sweet corn frenzy period.

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Pork and Mushroom Stew–For Bev

Pork and Mushroom Stew–For Bev

In most homes in the United States, if you mention, “stew” for dinner, you’re probably talking about beef stew. In Ireland, you would most likely be about to chow down on lamb stew–a dish I often saw on menus during visits to Ireland, though I never saw Corned Beef and Cabbage at all.

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Pork and Sweet Potato Curry

Pork and Sweet Potato Curry

In the fall, I find myself with a big stack of magazines...all about Thanksgiving and Christmas. (I’m keener on the Thanksgiving batch.) You may harbor the exact same addiction. Each issue sports a great big turkey or chocolate cake with white curls and candy canes on the front.  I keep them from year to year so I can go through them just for fun.  In fact, I buy magazines in November and December that I never buy the rest of the year. This may be changing a bit as lots of publications that appear to be magazines are actually small cookbooks for ten or twelve bucks lately. Wow. Continue reading “Pork and Sweet Potato Curry”

More Time, French Style:  Slow Cooker French Pork Stew with White Beans

More Time, French Style: Slow Cooker French Pork Stew with White Beans

 

Looking for Thanksgiving posts on More Time?  Basics/Organization.   Starters, Soups, Sides.  Gluten Free+Vegan Thanksgiving  (Baking post in process–coming up soon.)

If you’ve been following the blog, you’ll know I have a stack of much-loved French cookbooks that are surely the stuff of which dreams are made…well, at least my dreams.  I’m not as much of an armchair cookbook reader as some, though there is always a stack next to my reading chair–even at Christmas. Maybe especially at Christmas. (List of said books upcoming on a blog page. I promise.)

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Slow-Grilled Salt and Pepper Ribs with Three Sauces

Slow-Grilled Salt and Pepper Ribs with Three Sauces

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BBQ Sauce (top), Chimichurri Sauce (right), and Vietnamese Dipping Sauce (bottom)

Dave’s the rib guy. I eat them. Of course I do.  But they aren’t the passion for me they are for him.  You know these people. They all swear by the best local ribs places and even run by, bringing home a rack or two for take-out at lots of bucks a pop.   Continue reading “Slow-Grilled Salt and Pepper Ribs with Three Sauces”

BBQ Pork Sloppy Joe Sliders with Cilantro Coleslaw and Crispy Onions–Fast Super Bowl Food

BBQ Pork Sloppy Joe Sliders with Cilantro Coleslaw and Crispy Onions–Fast Super Bowl Food

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Next Thursday, 2/5- 5-7pm Make an Easy French Dinner at Home Class at Shouse.  Still have a few openings.  Message me or leave a comment.  Home class on 2/14, 10-12, is full, but I’m taking names for a wait list.  Now for the sliders….

I’ll just be waiting for the puppy commercials; you know me. I might look at the score a time or two…

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Women Game-Changers in Food- #33-Melissa Hamilton and Christopher Hirsheimer-Meatballs with Mint and Parsley

Women Game-Changers in Food- #33-Melissa Hamilton and Christopher Hirsheimer-Meatballs with Mint and Parsley

What if you wanted beautifully written recipes, tastefully conceived, and perfectly photographed–all from home cooks–for home cooks? What if you wanted those cooks to have worked professionally (catering, restaurants, magazines) and to have traveled the world so they could bring the best dishes back to you?

Order book here

Enter Canal House Cooking, La Dolce Vita,  #7  in a series of self-published  volumes from a multi-talented duo who have worked at food, cooking, and food writing/photography most of their lives.  After leaving behind the corporate publishing/food world in order to spend more time at or near their homes in New Jersey and Pennsylvania, Melissa Hamilton (above, right) and Christopher Hirsheimer (above, left; she’s a she) began cooking together daily in a warehouse and keeping a record of it.   Out of that commitment comes this lovely, popular series of books that is their gift to those of us in the home-cooking “business.”   An article from WSJ tells the story more thoroughly here.

To really get to know these women a little more, watch an enchanting tiny video about them and their food in Italy (basis for the most recent book)….Here.
 

And, when you’re done reading and watching, it’s time to cook with Melissa, Christopher, and me….
So that you can spend more time at the table (who are you inviting?),  we’re making:

meatballs with mint and parsley    makes 24

  (Often served with broccoli rabe sautéed with garlic and red pepper flakes)
1 pound ground pork
1 pound ground veal
¼ pound prosciutto,  finely chopped
1 cup fresh whole milk ricotta (in the book or David Lebovitz’ version)
1 cup grated pecorino*
2 eggs
¼ cup packed finely chopped fresh mint leaves
¼ cup packed finely chopped fresh parsley leaves
 ½ whole nutmeg, grated
 Pepper
 ¼ cup extra-virgin olive oil
 ½ cup white wine
¾ cup heavy cream,
 optional salt
   1. Mix together the pork, veal, prosciutto, ricotta, pecorino, eggs, mint, parsley, nutmeg, and pepper in a large mixing bowl.
   2.  Use a large soup spoon and scoop up about 2 ounces of the meat into your hand and roll into a ball.   
   3.  Make all the meatballs the same size so they will cook evenly. As you make them, arrange them in a single layer on a baking sheet. You can do this a few hours ahead, cover with plastic, and refrigerate until you are ready to cook them.
   4.  Heat 2 tablespoons of the oil in a heavy large skillet over medium-high heat. Brown the meatballs in batches, about 15 minutes per batch, using two forks to delicately turn them over so that they brown on all sides. Add more oil if needed. Transfer cooked meatballs to a platter and cover with foil to keep warm.
   5,  Increase the heat to high and deglaze the skillet with the wine, stirring with a wooden spoon to loosen any browned bits stuck to the bottom of the skillet. Add the cream, if using, and cook, stirring, until the sauce thickens.
*Pecorino Romano is, most likely, the pecorino (hard, often gratable sheep’s cheese) available in most American grocery stores.  Milder and less expensive than Parmesan, it’s a happy addition to pasta or salads.

Cook’s Note: I made one meatball first and cooked it to test the seasoning; I had gone easy on the black pepper and had not added any salt at all.  My thought was to maintain the freshness/lightness of the meatball so that the herbs weren’t overwhelmed.  On tasting, I did add a bit more pepper and about 1/2 tsp kosher salt.  The rest of the batch was perfect.  You could do anything you typically do with meatballs with these, but I do think they’re special and complete all on their own.  I served them with broccolini sautéed in olive oil with crushed red peppers and slices of garlic thrown in the last 2-3 minutes.  We started with a little very simple green salad.

Here’s a bit of the easy journey in photographs:

                       More info if you’re interested……………

Just for fun, here’s a sample from the Canal House #7 book and their “on location work:”

We rented a farmhouse in Tuscany — a remote, rustic old stucco and stone house at the end of a gravel road, deep in the folds of vine-covered hills. It had a stone terrace with a long table for dinners outside, a grape arbor, and apple and fig trees loaded with fruit in the garden. There was no phone, TV or Internet service, just a record player and shelves and shelves of books. It had a spare, simple kitchen with a classic waist-high fireplace with a grill. It was all we had hoped for. It was our Casa Canale for a month.

Back in the states, Melissa and Christopher are eating lunch together every day as they take a break from cooking, working, and writing.  Read their blog that chronicles those noon-time meals. 

Listen to their interview on edible radio.

Want to cook more food from Canal House?  You can do it if you…. 
Check out our team of great bloggers writing about 50 Women Game-Changers in Food

Sue – The View from Great Island   
Taryn – Have Kitchen Will Feed
Susan –
The Spice Garden              
Heather – girlichef
Miranda of
Mangoes and Chutney 
 Mary – One Perfect Bite
Barbara –
Movable Feasts              
Jeanette – Healthy Living
Linda –
Ciao Chow Linda              
Linda A – There and Back Again
Martha –
Lines from Linderhof       
Mireya – My Healthy Eating Habits,
Veronica –
My Catholic Kitchen     
Annie Lovely Things
Nancy –
Picadillo                        
Claudia – Journey of an Italian Cook

Val – More Than Burnt Toast       
Joanne –
Eats Well With Others
~~~~~~~~~ 

If you liked this, you might like my Bacon-Caprese Salad with Fresh Cheese.

Make your own cheese!

or my subsequent post on Meatball Subs:

Two-Dog Kitchen and Around the ‘Hood return soon…Woof from Gab and Tuck.

Sing  new song; dream a new dream,
Alyce

Food photos:  copyright Alyce Morgan, 2012.  Recipe, book and author photos courtesy Canal House.