The Brussels sprouts are trimmed and halved through the stem. In a bowl, I tossed the Brussels sprouts with oil, salt, pepper and fresh sage leaves. They were placed on a foil lined, rimmed baking sheet. On another foil lined tray, went the pork chops. Both went into a 450° oven for 15 minutes. Midway through I rotated the pan, stirred the Brussels sprouts and turned the pork over. I baked the pork chops until their internal temperature reached 135°.
Yum, the pork chops were delicious. They were tender, succulent and the spice rub added a nice complexity of flavor. The addition of the sage added another level of flavor to the Brussels sprouts and they crisped up nicely.
In my Dreyer’s CSA share box, my daughter gave me a head of Napa cabbage and some spring onions. I didn’t have any specific direction in mind when looking for a recipe. As I was having my son and his family over for dinner ahead of Father’s Day, I thought Napa Cabbage Slaw with Carrots and Sesame sounded interesting. The recipe is from Keith Dresser of “Cook’s Illustrated” magazine. Ingredients needed are white wine vinegar, toasted sesame oil,, vegetable oil, rice vinegar, soy sauce, freshly grated ginger, salt, Napa cabbage, carrots, scallions and sesame seeds.
The dressing for the slaw consists of reduced white wine vinegar, toasted sesame oil, vegetable oil, rice vinegar, soy sauce, sugar, freshly grated ginger and salt. The dressing had a wonderful aroma with the addition of the sesame oil. I placed all the ingredients in a small glass jar and used an immersion blender to mix.
I sliced the cabbage into 1-inch strips and placed in an 8-quart pot to make mixing easier. Using a box grater, I grated two carrots using the large hole side. I thinly sliced the spring onions and set them and the carrots aside until I was ready to mix the slaw. The recipe recommends once salad is dressed, that it be served within an hour. It was much easy mixing all the ingredients in the pot then placing them in a serving bowl.
What a nice change of pace from the mayonnaise-based coleslaw. My husband, on the other hand, prefers creamy salad dressings. I enjoyed it as did my son and his wife. I had quite a bit left and shared some with a few of my neighbors.
Happy Father’s Day to all the dads, granddads and godfathers. Although my husband had his special dinner on Friday (lobster rolls), today he suggested a preparation for the spaghetti squash I am making for supper, Sausage and White Bean-Stuffed Spaghetti Squash.
Sheet-Pan Cumin Pork Chops and Brussels Sprouts
“One Item That Will Change Your Weeknight Cooking,”
The New York Times, “A Good Appetite”
By Melissa Clark
Time: 45 minutes
Servings: 3 to 4
½ tablespoon dark brown sugar
1 teaspoon kosher salt, more as needed
1 teaspoon whole cumin seeds
½ teaspoon ground cumin
½ teaspoon freshly ground black pepper, more as needed
¼ teaspoon crushed red-pepper flakes, or to taste
2 cloves garlic, grated or minced
2 large bone-in pork chops, about 1½ inches thick (about 1¾ pounds total)
1 pound brussels sprouts, trimmed and halved through the stem
¼ cup whole sage leaves
2 tablespoons extra-virgin olive oil
Lemon wedges, for serving
Napa Cabbage Slaw with Carrots and Sesame
By Keith Dresser
Appears in Cook's Illustrated May/June 2017
Serves: 4 to 6
Time: 45 Minutes
⅓ cup white wine vinegar
2 teaspoons toasted sesame oil
2 teaspoons vegetable oil
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 tablespoon sugar
1 teaspoon grated fresh ginger
¼ teaspoon salt
1 small head napa cabbage, sliced thin (9 cups)
2 carrots, peeled and grated
4 scallions, sliced thin on bias
¼ cup sesame seeds, toasted
BEFORE YOU BEGIN
This slaw is best served within an hour of being dressed. Use the large holes of a box grater to prepare the carrots.
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.