DONNA'S DAILY DISH
  • Blog
  • Recipes
  • Contact

what i ate last week

11/7/2022

1 Comment

 
​I had good intentions of posting what I prepared last week sooner, but time just flew by. The week started off with a sheet pan meal by Colu Henry of The New York Times. Her recipe, Sheet-Pan Chicken with Apple, Fennel and Onion sounded so good. The combination of apples with the fennel was appealing. For the recipe you’ll need fennel seeds, bone-in, skin-on chicken thighs, olive oil, kosher salt, freshly ground black pepper, an onion, a medium fennel bulb, a tart apple and fresh rosemary.
 
I substituted bone-in chicken breasts, our preference, and used my oven’s convection setting for cooking. The chicken was done in approximately 30-35 minutes. I used an instant read thermometer at the 30-minute mark to make sure it didn’t overcook. 
What a delicious meal! We loved the tart apples and fennel combination; everything was moist and flavorful. Using double the number of apples and fennel is needed as everything reduces from the high cooking temperature. I also used the suggestion from the Cook’s Notes to place the fresh rosemary under the chicken to have the flavor permeate the meat. Overall, a very good recipe that is done in 40 minutes.
 
My next recipe came from the “Here to Help” column of The New York Times from Melissa Clark for Herbed White Bean and Sausage Stew. Lately, I’ve been working from early afternoon to evening and when I get home, I do not feel like cooking and I don’t want a big meal. I was able to prepare the stew a day ahead so that I could reheat it for lunch before going off to work.
 
For this recipe you’ll need extra-virgin olive oil, sweet Italian sausage, tomato paste, ground cumin, carrots, celery, an onion, fresh garlic, dried great Northern beans, kosher salt, fresh thyme, fresh rosemary, a bay leaf, balsamic vinegar and freshly ground black pepper. Although the prep for this stew takes approximately 10-15 minutes, the stew needs to simmer for two hours. Did I mention it’s a one pot meal? The sausage is cut into 3/4” slices and browned in a large stock pot. Once the meat is browned, it’s removed and placed on a plate, lined with a paper towel to absorb any excess oil. Next, the tomato paste and cumin are added to the pot until dark golden. The vegetables go in next and cooked for five minutes. Lastly, the beans, water and herbs are placed in the pot and simmered for two hours or until the beans are tender. Once done, the sausage is placed back in the pot for five minutes.
 
This made for a nice hearty meal, especially when you add some crusty bread. Make sure you drizzle additional olive oil and balsamic vinegar over each bowl; it enlivens the flavors and enhances the soup.
 
Another New York Times recipe we enjoyed this week was Skillet Pork Chops and Apples with Miso Caramel. I was craving a nice thick pork chop, and this recipe sounded different and delicious.
 
For the recipe you’ll need light brown sugar, apple cider vinegar, white miso, 1 to 1-1/2” thick bone-in pork chops, salt, black pepper, neutral oil and Granny Smith apple.
 
Keeping in mind my husband’s suggestion of using twice as much vegetables for one pan, I purchased two Granny Smith apples. Finding white miso was a slight problem for me. At the first food store I forgot to purchase it and at the second, the packaging wasn’t clear as whether it was white miso. However, as I only needed 1-1/2 tablespoons, I substituted soy sauce.
 
The caramel sauce is made with water, brown sugar, vinegar, miso and lots of black pepper. The pork chops are cooked in a medium skillet until the internal temperature reaches 135°. Be aware, the pork chops splattered like crazy over my stove as they are turned every two minutes until done. Once the pork is cooked, they are removed and placed on a plate so that they sauce can be made in the same pan. First, sliced apples are placed in the pan and cooked until brown on one side. After the apples have browned, the liquid is poured into the pan and cooked until it coats the back of a spoon. Off heat, the pork chops are added back to the pan and turned several times until coated with the caramel sauce.
 
What a great fall supper! The combination of flavors was wonderful, sweet and tart. This is a 30-minute meal that you’ll find helpful during the holiday season.
 
We’ll that’s it for last week’s meals. 

Sheet-Pan Chicken with Apple, Fennel and Onion
By Colu Henry
The New York Times/NYT Cooking
 
Yield: 4 to 6 Servings
Time: 40 Minutes
 
Ingredients
2 teaspoons fennel seeds
2½ to 3 pounds bone-in, skin-on chicken thighs, patted dry
3 tablespoons olive oil
Kosher salt and black pepper
1 medium yellow onion, thinly sliced (about 1½ cups)

​Preparation
  1. Heat oven to 425 degrees. In a small skillet, toast the fennel seeds over medium-low heat, stirring frequently until fragrant, about 2 to 3 minutes. Pound into a coarse powder with a mortar and pestle or, alternatively, roughly chop. In a large bowl, toss together the chicken with 1 tablespoon olive oil and the fennel seeds and season well with salt and pepper.
  2. Place the onion, fennel and apple slices on the sheet pan. Toss with the remaining olive oil and season well with salt. Spread in an even layer. Add the chicken skin side up on top of the vegetables and lay the rosemary (distributing evenly) on top of the chicken. Roast for 25 to 30 minutes until the chicken is cooked through and the onions, fennel and apples are softened and have begun to caramelize at the edge of the pan.
  3. Turn the oven to broil and move the oven rack to sit right below it. Remove and discard the rosemary sprigs and broil the chicken for 1 to 2 minutes until the skin of the chicken is crispy and golden. Season with flaky salt.
 
Cooking Notes from Recipe Page
  • Add ¼” sliced baking potatoes on bottom layer of sheet pan
  • Add apples 10 minutes before end of cooking time
  •  used one large bowl, tossing the veggies in oil first, putting them on the sheet, then used to bowl to toss the chicken and seasonings.
  • Place rosemary sprigs under the chicken
  • Used convection setting which browned the chicken beautifully
  • Used twice as much apple and vegetables than the recipe calls for
  • I used bone-in chicken breasts on convection setting and chicken was done in approximately 30-35 minutes. I used instant read thermometer at 30-minute mark. 

sheet-pan_chicken_with_apple_fennel_and_onion.pdf
File Size: 67 kb
File Type: pdf
Download File


Herbed White Bean and Sausage Stew
By Melissa Clark
The New York Times, “Here to Help” column
November 4, 2022
 
Time: 2-1/2 Hours
Yield: 6 to 8 Servings
 
2 tablespoons extra-virgin olive oil, plus more for serving
1-pound sweet Italian sausage, sliced ¾-inch thick
1 tablespoon tomato paste
½ teaspoon ground cumin
2 medium carrots, finely diced
2 celery stalks, finely diced
1 onion, chopped
2 garlic cloves, finely chopped
1-pound dried great Northern beans, rinsed and picked through
2 teaspoons kosher salt, or to taste
2 thyme sprigs
1 large rosemary sprig
1 bay leaf
2 teaspoons balsamic vinegar, plus more for serving
½ teaspoon black pepper, plus more to taste
 
 
PREPARATION
  1. Heat oil in a large stockpot over medium-high. Add the sausage and brown until cooked through, about 7 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel.
  2. Add the tomato paste and cumin to the pot. Cook, stirring, until dark golden, about 2 minutes. Add the carrots, celery, onion and garlic. Cook, stirring, until the vegetables have softened, about 5 minutes. Stir in the beans, 8 cups water, salt, thyme, rosemary and bay leaf. Turn the heat up to high and bring to a boil. Then reduce heat to low and simmer gently until the beans are tender, about 2 hours, adding more water if needed to make sure the beans remain submerged.
  3. When beans are tender, return the sausage to the pot. Simmer for 5 minutes. Stir in the vinegar and pepper. Taste and adjust seasoning. Ladle into warm bowls and serve drizzled with more vinegar and olive oil.
 
“Tip - Make this in the slow cooker by adding all the ingredients, except the sausage and garnishes, and 7 cups water (instead of 8) to the machine. Cook on low for 8 hours. (It holds well on low for 2 more hours.) When you’re ready to serve, roast the sausage on a sheet pan at 425 degrees for about 20 minutes. Slice and add the sausage, as well as any accumulated juices from the pan, to the soup. Warm through and serve.”
herbed_white_bean_and_sausage_stew.pdf
File Size: 77 kb
File Type: pdf
Download File


Skillet Pork Chops and Apples with Miso Caramel
By Ali Slagle
The New York Time/NYT Cooking app

Yield: 2 to 3 servings
Time: 30 minutes

“This recipe is like a delicious game of free association: miso caramel, caramel apples, apples and pork chops. You’ll often see miso caramel added to desserts for an umami oomph, but it can also form a glossy and complex sauce suited for proteins, much like Vietnamese caramel. Start by searing pepper-crusted pork chops, then brown the apples in the rendered fat. (Be sure to choose an apple that’s more tart than sweet to balance the caramel’s sweetness.) Instead of making a finicky caramel, just pour all the elements over the apples and simmer until thickened. This nontraditional caramel uses brown sugar for toastiness, and water instead of heavy cream, so the savoriness of miso and pork and the sweetness of the caramel and apples shine through.”

INGREDIENTS
3 tablespoons light brown sugar
2 tablespoons apple cider vinegar
1½ tablespoons white miso
2 (1- to 1½-inch-thick) bone-in pork chops, patted very dry
Salt
1 teaspoon black pepper
1 tablespoon neutral oil (such as grapeseed or canola)
2 small or 1 large Granny Smith or other tart-crisp apples, cored then sliced ¼-inch thick

PREPARATION

  1. In a liquid measuring cup or small bowl, combine 3 tablespoons water with the brown sugar, vinegar and miso; stir with a fork until smooth. Season the pork chops all over with salt, then the pepper. (Don’t skimp on the pepper; it’s an important element to balance the caramel.)
  2. Heat a large skillet over medium. Add the oil and the pork chops to the skillet. Cook, flipping every 2 minutes, until browned on the outside and the internal temperature in the thickest part is around 135 degrees, 10 to 15 minutes depending on thickness of pork chops. If your chops have a fat cap, using tongs, stack both chops on top of one another, then grab both chops together and hold upright to sear the fat caps until crisp, about 1 minute. Transfer to a plate to rest for 5 minutes. Pour off all but 1 tablespoon of the fat.
  3. Add the apples to the skillet in a single layer and heat over medium. (Snack on any that don’t fit.) Cook without touching until browned underneath, 2 to 4 minutes. If the pan is smoking at any point, reduce heat. Pour in the brown sugar mixture and cook, scraping up browned bits and stirring, until thick enough to coat the back of the spoon, 1 to 3 minutes. (Keep your eye on the sauce towards the end so it doesn’t burn.)
  4. Turn off the heat, add the pork chops and their juices back to the skillet and turn to coat in the caramel. Serve the pork chops with a spoonful of the apples and caramel.
skillet_pork_chops_and_apples_with_miso_caramel.pdf
File Size: 64 kb
File Type: pdf
Download File

Index
1 Comment
Richard Shaw link
11/17/2022 07:38:00 pm

But surface camera dream out they. Deal cover will yourself put husband.
Water performance quality life. Six say voice successful consumer prevent.

Reply



Leave a Reply.

    meet donna

    A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners. 

    archives

    March 2023
    February 2023
    January 2023
    December 2022
    November 2022
    October 2022
    September 2022
    August 2022
    July 2022
    June 2022
    May 2022
    April 2022
    March 2022
    February 2022
    January 2022
    December 2021
    November 2021
    October 2021
    September 2021
    August 2021
    July 2021
    June 2021
    May 2021
    April 2021
    March 2021
    February 2021
    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    August 2020
    July 2020
    June 2020
    May 2020
    April 2020
    March 2020
    February 2020
    January 2020
    December 2019
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016

    categories

    All
    30 Minute Meal
    Appetizers
    Baked Goods
    Beef
    Beverages
    Breakfast
    Cookies
    Dessert
    Dinner
    Fish
    Food Reviews
    Fruit
    Game
    Grilling
    Meat
    Miscellaneous
    One Pot Meals
    Pasta
    Pork
    Poultry
    Pressure Cooker/InstaPot
    Salad
    Sauces
    Seafood
    Sheet Pan Supper
    Side Dish
    Soup
    Vegetables
    Vegetarian
    Venison

Proudly powered by Weebly
  • Blog
  • Recipes
  • Contact