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flavors of the season

11/15/2024

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Next week marks the end of the 2024 CSA season from Dreyer Farms. It has been a truly wonderful experience trying the variety of produce that our box holds each week. I’ve tried not to repeat recipes, but to find new ways to prepare the old standards sprinkled with exciting flavors.
 
Such was the case with the apples that came in our last few boxes. Unfortunately, I couldn’t tell what variety they gave us and after eating one or two, I realized they would be better baked. My husband enjoys breakfast baked oatmeal casseroles that I’ve been preparing. I came across one recently on “The Southern Living Magazine” website for Baked Oatmeal with Apples, Cranberries and Pecans. For the recipe you’ll need eggs, whole milk, vanilla extract, apple pie spice, kosher salt, light brown sugar, melted butter, an apple, uncooked old-fashion rolled oats, pecans (I substituted walnuts as that’s what I had) and dried cranberries.
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​Similar to other baked oatmeal recipes, the eggs, milk, vanilla, spice, salt, brown sugar and melted butter are mixed together in a large bowl. Cubed apples, oats, nuts and dried cranberries are added. The mixture is poured into an 8-inch square baking dish. There is a topping that goes on the casserole made with brown sugar, melted butter, oats and nuts.
 
This casserole can be made ahead for baking the following morning or chilled eight hours before baking. I made, then baked mine in one afternoon. The casserole bakes for approximately 35 minutes.
 
My kitchen smelled heavenly; I couldn’t wait until it came out of the oven to try it. I impatiently waited 10 minutes before scooping out a spoonful. Yum, so good. Unlike the previous baked oatmeal and apple dish, this one tasted delicious for a morning breakfast. The cranberries add a lovely note of tartness cutting through the sweetness of the apple and brown sugar. Despite my husband not particularly fond of my previous effort, this one scored high points with him. If you have company coming this holiday season, this is the perfect do a head breakfast.
 
Chicken, chicken and more chicken, how many ways can you prepare it? Well, Melissa Clark from The New York Times developed a recipe that’s wonderful for a weeknight meal and even company. Crispy Mustard Chicken with Bread Crumbs was a lovely savory preparation for my chicken. For the recipe you’ll need bone-in, skin-on chicken thighs, kosher salt (preferably Diamond Crystal), unsalted butter, panko bread crumbs, Dijon mustard, fresh garlic, fresh thyme leaves, extra-virgin olive oil, Worcestershire sauce, lemon zest, red pepper flakes and freshly ground black pepper.
 
I swapped out thighs for bone-in, skin-on chicken breasts, which worked out fine. You can use either Panko or regular bread crumbs, I used Panko. The chicken is lightly seasoned with salt. Melted butter, panko and a smidgen of salt are mixed together. The chicken is coated with a mixture of mustard, garlic, thyme, olive oil, Worcestershire sauce, lemon zest, red pepper flakes, black pepper and salt. This mixture is brushed over the chicken then coated with seasoned bread crumbs. A drizzle of olive oil tops the chicken before its cooked.
 
The chicken breasts came out moist and tender. The mustard mixture infused a slightly sharp and tangy flavor that was tempered by the subtle crispiness of the coating. Both my husband and I enjoyed this preparation, in fact, he commented that this would be a delicious meal for company.
 
Pork tenderloin, like boneless, skinless chicken, tastes better when paired with herbs or fruit. I found on Food & Wine’s website a recipe for Pork Tenderloin Stuffed with Apples and Dried Fruit. This was another way to use my apples from my CSA box and I had raisins and craisins on hand. For the recipe you’ll need an assortment of mixed dried fruit (golden raisins, cranberries, apricots and prunes), full-bodied dry red wine, unsalted butter, Granny Smith apple, an onion, water, salt, freshly ground black pepper, 1-pound pork tenderloin, vegetable oil and chicken stock. I didn’t have golden raisins on hand, but used regular brown raisins.
 
The directions for stuffing the pork seemed like an impossible feat to me. My tenderloin was approximately 3-inches in diameter and the recipe suggested inserting a sharpening steel or the handle of a wooden spoon inserted into the thickest end of the tenderloin. Instead of attempting  this task, I butterflied the pork and merely tied it in 2-inch intervals. This worked out better than stuffing the filling into a small circumference hole, better still would be to do roll cut, which give me more surface area for the filling.
 
The recipe starts by hydrating the dried fruit in wine. Using a cast iron skillet, I sautéed the thinly slice apple for several minutes before adding the onion and cooking until it was softened.  Once the mixture was cooked, I strained the fruit and added it to the pan and  seasoned with salt and pepper. When done, I removed it to a bowl, reserving a half cup. A bit more oil, and I browned my stuffed pork tenderloin for approximately six minutes then roasted in a 425° oven for 10 minutes.
 
When it was done, I removed the roast to a cutting board to rest and finished the sauce. The reserved wine was used to deglaze the pan followed by the addition of stock, which was reduced by half. Lastly, the reserved fruit was added and seasonings adjusted. I sliced the meat crosswise in 1/2-inch slices and drizzled the sauce on top.
 
What a scrumptious meal, the pork was tender and quite flavorful, though my husband said it was a tad overdone. Perhaps I browned it too long on the stovetop or cooked it too long in the hot oven. Next time, I will use a meat thermometer  to temp the meat so I have a better idea of how much time it needs to roast. The apple in combination with the raisins and craisins gave it a sweet and tart flavor, with the red wine adding a nice complexity to the overall taste. This recipe is worthy of another try.
 
In our next to last CSA box, I had a huge bunch of collard greens and a challenge. I’ve could have prepared them as a simple side dish, but after searching on The New York Times/NYT Cooking webpage, I found a recipe for Ham and Bean Soup with Collard Greens. With the weather finally turning cooler, this seemed like the perfect recipe in which to use the collards.
 
For the recipe you’ll need extra-virgin olive oil or bacon fat, cooked ham, white onions, celery, jalapeño peppers, green bell pepper, a bay leaf, kosher salt, black pepper, fresh garlic, ham or chicken stock, cooked beans (pintos, red kidney or pink beans), collard greens, flat leaf parsley,  and apple cider vinegar. Optional garnishes include hot sauce and sour cream or whole milk Greek yogurt.
 
For my preparation I used boxed chicken stock supplemented with a smoked ham hock and left out the diced ham. For the beans, I used cannellini beans.
 
The preparation began by sautéing the vegetables, minus the collards and garlic, in olive oil until browned. I stirred in the garlic and cooked until fragrant. I added the stock, beans, rough chopped collard greens and a bit more salt. Though the recipe called for simmering for 30 minutes, my soup needed a bit more time until the greens were tender. When done, I added chopped parsley and apple cider vinegar. It seemed odd to add vinegar, but upon doing a bit of research, it counteracts any bitterness from the greens and it balances out the richness of the soup. The soup was surprisingly delicious! The broth had a nice nourishing flavor, texture from the beans, a bit of smokiness from the ham hock making a very satisfying soup. I’ll be looking forward to collard greens in my cooking future. 

Baked Oatmeal with Apple, Cranberries and Pecans
By Karen-Schroeder-Rankin
“Southern Living Magazine,” September 7, 2019
 
Active Time: 15 minutes
Chill Time: 8 hours
Total Time: 1 hour
Yield: 6 Servings
 
Ingredients
2 large eggs
1 1/4 cups whole milk
2 teaspoons vanilla extract
1 teaspoon apple pie spice
1/4 teaspoon kosher salt
3/4 cup packed light brown sugar, divided
8 tablespoons butter, melted, divided
2 cups small cubed, peeled apple (about 1 large apple)
3-1/2cups uncooked old-fashioned regular rolled oats, divided
1 cup coarsely chopped pecans, divided
1 cup dried cranberries, divided
 
Directions
  1. Lightly coat an 8-inch square (2-quart) baking dish with cooking spray. Whisk together eggs, milk, vanilla, apple pie spice, salt, 1/2 cup of the brown sugar, and 5 tablespoons of the melted butter in a large bowl. Add apple cubes, 3 cups of the oats, 1/2 cup of the pecans, and 1/2 cup of the cranberries; stir to combine. Pour mixture into prepared baking dish; cover with plastic wrap.
  2. Stir together remaining 1/4 cup brown sugar, 3 tablespoons melted butter, 1/2 cup oats, and 1/2 cup pecans in a medium bowl. Cover with plastic wrap. Place covered baking dish and covered bowl in refrigerator; chill 8 hours or overnight.
  3. Preheat oven to 350°F. While oven preheats, remove baking dish and bowl from refrigerator; remove plastic wrap. Stir apple-oat mixture in baking dish to redistribute wet ingredients. Sprinkle top evenly with oat-pecan topping mixture.
  4. Bake in preheated oven until mixture is set in the middle and topping is golden brown, about 35 minutes. Remove from oven, and sprinkle with remaining 1/2 cup dried cranberries. Cool 10 minutes. Serve warm.
baked_oatmeal_with_apple.pdf
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Crispy Mustard Chicken with Bread Crumbs
“Mom’s Favorite Chicken Dinner Gets a Makeover,” Melissa Clark
The New York Times/A Good Appetite and NYT Cooking
October 23, 2023
 
 
Total Time: 40 to 50 minutes
Prep Time: 5 minutes
Cook Time: 35 to 45 minutes
Yield: 4 to 6 servings
 
Ingredients
3 pounds bone-in, skin-on chicken thighs (or use a mix of thighs and drumsticks)
¾ teaspoon kosher salt (such as Diamond Crystal), more for sprinkling
¼ cup/57 grams unsalted butter, melted
1¼  cups panko bread crumbs (or use regular bread crumbs)
¼cup Dijon mustard
2  garlic cloves, grated
1½tablespoons fresh thyme leaves, chopped
1 tablespoon extra-virgin olive oil, plus more for drizzling
1  teaspoon Worcestershire sauce
1 teaspoon finely grated lemon zest, plus lemon wedges for serving
½ teaspoon red-pepper flakes
¼ teaspoon freshly ground black pepper
 
Preparation
  1. Heat oven to 400 degrees. Line a rimmed baking sheet with parchment paper. Sprinkle chicken thighs lightly with salt.
  2. In a small bowl, stir together the melted butter, panko and ¼ teaspoon salt until the panko is well coated.
  3. In a medium bowl, combine the mustard, garlic, thyme, olive oil, Worcestershire sauce, lemon zest, red-pepper flakes, black pepper and remaining ½ teaspoon salt.
  4. Lightly brush the thighs all over with the Dijon mixture and place them on the prepared baking sheet, skin sides up. Top evenly with the panko mixture and drizzle lightly with oil.
  5. Bake for 35 to 45 minutes, or until the chicken is cooked through and the panko topping is golden brown. If you want more color on the thighs, broil on high for 30 seconds to 1 minute, watching closely. Serve with lemon wedges.
crispy_mustard_chicken_with_bread_crumbs.pdf
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File Type: pdf
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Pork Tenderloin Stuffed with Apples and Dried Fruit
By Grace Parisi
“Food and Wine” website
 
Yield: 4 servings
 
Ingredients
1/2 cup coarsely chopped mixed dried fruit, such as golden raisins, cranberries, apricots and prunes
1/4 cup full-bodied dry red wine
1 teaspoon unsalted butter
1 Granny Smith apple—peeled, cored and thinly sliced
1/4 cup finely chopped onion
3 tablespoons water
Salt and freshly ground pepper
One 1-pound pork tenderloin
1 teaspoon vegetable oil
1/2 cup chicken stock or canned low-sodium broth
 
Directions
  1. In a small bowl, mix the dried fruit with the wine. Melt the butter in a large ovenproof skillet. Add the apple and cook over moderate heat for 3 minutes. Add the onion and cook, stirring, until softened, about 7 minutes. Add the water as the pan dries out.
  2. Drain the dried fruit, reserving the wine. Stir the dried fruit into the apple and onion in the skillet and season with salt and pepper. Transfer to a plate to cool. Coarsely chop 1/2 cup of the fruit mixture and reserve it for making the sauce. Wipe out the skillet.
  3. Preheat the oven to 425°. Insert a sharpening steel or the handle of a wooden spoon into the thick end of the tenderloin. Carefully push the steel through the tenderloin and roll the meat to widen the hole slightly. Stuff the tenderloin with the fruit mixture and seal the ends with toothpicks.
  4. Heat the oil in the skillet. Season the meat with salt and pepper and brown it in the skillet over high heat, turning, for about 6 minutes. Transfer the skillet to the oven and roast the meat for 10 minutes. Transfer the meat to a cutting board and let rest for 5 minutes.
  5. Add the reserved wine to the skillet and cook over high heat, scraping up any browned bits, until syrupy, about 2 minutes. Add the stock and cook until reduced by half, about 5 minutes. Stir in the reserved 1/2 cup of the fruit mixture and season with salt and pepper. Slice the tenderloin crosswise 1/2 inch thick and serve with the sauce.
pork_tenderloin_stuffed_with_apples_and_dried_fruit.pdf
File Size: 44 kb
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Ham and Bean Soup with Collard Greens
“Cooking Beans at Home, Leaving the Can Behind,”
By Melissa Clark
The New York Times/A Good Appetite
January 8, 2016
 
Total Time: 1 hour
Yield: 6 to 8 Servings
 
Ingredients
4 tablespoons extra-virgin olive oil or bacon fat
½ pound diced cooked ham (about 2 cups)
2 large white onions, finely chopped
2 celery stalks, finely chopped
2 jalapeño peppers, finely chopped
1 green bell pepper, finely chopped
1 bay leaf
2 teaspoons kosher salt, more to taste
½ teaspoon black pepper
4 garlic cloves, minced
6 cups ham stock or chicken stock
4½ cups (2 14½-ounce cans) cooked pinto, red kidney or pink beans
1 large bunch collard greens, leaves only, thinly sliced (8 cups)
¼ cup flat-leaf parsley, chopped
1 teaspoon apple cider vinegar
Hot sauce (optional)
Sour cream or whole milk Greek yogurt (optional)
 
Preparation
  1. In a large pot over medium heat, heat 2 tablespoons oil or bacon fat. Add ham and cook until beginning to brown, 8 to 10 minutes. Use a slotted spoon to transfer ham to a bowl.
 
  1. Raise heat to medium-high and add remaining 2 tablespoons oil or fat to the pan. Add onion, celery, jalapeño peppers, bell pepper, bay leaf, 1 teaspoon salt and the black pepper; cook until lightly browned, 8 to 10 minutes, stirring frequently. (Add a little water, if necessary, to prevent burning on the bottom of the pot.) Stir in garlic and cook another 2 minutes.
 
  1. Add stock, beans, collard greens, reserved ham and remaining 1 teaspoon salt. Bring to a boil, then reduce heat, party cover, and simmer for 30 minutes, stirring occasionally. Add parsley, vinegar and more salt to taste. Serve topped with hot sauce and sour cream if you like.
ham_and_bean_soup_with_collard_greens.pdf
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File Type: pdf
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    ​meet donna

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

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