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I used bone-in pork chops as that is what I had on hand. The coating for the pork chops is made of coarsely ground pistachios, panko breadcrumbs, lemon zest, crushed garlic, salt and pepper. An egg, Dijon mustard, salt and pepper are blended together in which you dip the meat. Olive oil is heated in a sauté pan and the meat is cooked until golden brown and crisp on each side; removed and kept warm.
After wiping out the pan, a tablespoon of olive oil is added and the fresh sage leave are fried until crisp. They are removed and drained on a paper towel. Next, the peaches are added and cooked for approximately two minutes per side to caramelize; season with salt and pepper. The pork is served with the peaches, garnished with the fried sage. This was a scrumptious meal. The peaches I used were sweet and juicy and the combination of flavors was sublime. In fact, I purchased more peaches and have them ripening on the counter. Once they’ve softened, I’ll cut and freeze them to prepare this dish again for some company we’re planning on having next month. Occasionally, we’re able to swap an item out of our CSA box for another vegetable. For some reason my husband requested Swiss Chard. I incorporated the leafy green into a recipe from one of my favorite NYT Cooking recipe developers, Melissa Clark. Her recipe Savory Clafoutis with Corn and Swiss Chard was appealing. For the recipe you’ll need whole milk, crème fraîche, eggs, all-purpose flour, fresh chopped parsley, fresh chopped dill, kosher salt, freshly ground black pepper, Gruyère or cheddar cheese, extra virgin olive oil, leeks, fresh or frozen corn, a garlic clove, bunch of Swiss chard, Parmigiano-Reggiano cheese, fresh lemon juice and red pepper flakes. I did make a few substitutions for the ingredients based on what I had on hand that being dried dill for fresh and Greek yogurt for crème fraîche. I used fresh corn and Gruyère cheese in the clafoutis. I washed and chopped the stems off the Swiss chard and roughly chopped the leaves. In a bowl the milk, crème fraîche, eggs, flour, parsley, dill, salt and pepper are whisked together. Lastly, coarsely grated Gruyère cheese was added. Using my LeCreuset braiser, I sautéed the leeks in olive oil until softened. The corn, garlic, and pinch of salt were added and cooked until the garlic was fragrant. In handfuls, I added the chopped Swiss chard to the pan and cooked until wilted and tender. I seasoned with salt and pepper after each step. Once the vegetables were tender, the liquid mixture was poured over the Swiss chard and corn mixture and topped with more Gruyère and Parmigiano cheese. It’s baked in the oven for approximately 40 minutes or until the mixture is lightly set in the center. The clafoutis is garnished with a squeeze of lemon juice and a pinch of red pepper flakes. Wow, what a delightful light supper. You had the creaminess from the egg and Gruyère cheese, along with the Gruyère’s nutty flavor and the sweetness from the corn and sautéed leeks. My husband loved this dish and requested that I make it again. The leftovers reheat wonderfully and make for a great breakfast or lunch time meal. The number of ways to make chicken seems infinite. I recently came across a recipe by Kay Chun on the NYT Cooking app for Chicken au Poivre. It’s an easy recipe to prepare in approximately 45 minutes. For the recipe you’ll need whole black peppercorns, extra-virgin olive oil, boneless and skinless chicken thighs, unsalted butter, minced shallot, low-sodium chicken broth, heavy cream, fresh thyme, lemon juice, finely chopped fresh parsley and either crusty bread or egg noodles for serving. The peppercorns need to be coarsely crushed for this recipe. As I have a pepper mill, I merely adjusted the grind to be larger. You can also crush the peppercorns with a mallet or the bottom of saucepan. The whole point of the dish is the generous amount of coarsely ground black pepper, pepper from your spice rack won’t cut it for this dish. The chicken is seasoned with salt and sautéed in olive oil until golden on both sides. When done, the chicken is removed. The shallots are cooked in butter until softened. The broth, heavy cream, thyme sprigs and cracked peppercorns are added to the pan scrapping up any fond on the bottom. The chicken is returned and cooks through. To serve, place the chicken on plates, discarding the thyme. To the sauce in the pan, add the lemon juice and cook until slightly thickened. Adjust seasoning and add chopped parsley. Instead of serving over noodles, I prepared a small amount of orzo that I had in my pantry. When added with the chicken it became the perfect light accompaniment to soak up the flavorful, peppery sauce. We were quite surprised how tasty the dish was and thoroughly enjoyed it. Recently in our CSA box, we had more radishes. I didn’t realize the flavor taste that overtakes the bitterness of radishes once they’re cooked. Butter-Stewed Radishes was one recipe that I found that really changed my impression of radishes. So, when I found myself with another bunch, I turned to my NYT Cooking app and found a recipe by Ali Slagle for simply Roasted Radishes. It makes me wonder why I didn’t think of roasting radishes. The radishes are cleaned and trimmed and tossed with extra-virgin olive oil, salt and pepper. The radishes are cut in half, stem to tail and placed cut side down on a sheet pan. They’re cooked in a 400° oven for 15 to 20 minutes in which time they’ll brown and caramelize. When done, you can drizzle them with honey. I found the radishes to be quite delicious and slightly sweet. Ms. Slagle also suggests adding a soft herb, a squeeze of lemon juice, minced garlic or red pepper flakes for a different flavor profile. Overall, another great and simple solution on how to serve radishes. My husband and I love a salad with our dinner. Sometimes adding a vegetable, fruit or soft cheese makes the salad something special. Such was the case with Beet and Arugula Salad with Berries by Martha Rose Shulman from the NYT Cooking app. For the recipe you’ll need roasted beets, a bunch of arugula, blueberries or blackberries (or both), chopped walnuts and fresh tarragon. For the dressing, sherry vinegar, balsamic vinegar, salt, Dijon mustard, extra-virgin olive oil and walnut oil. The beets should be sliced into half-moons or wedges then tossed in a bowl with some of the dressing. Add the rest of the salad ingredients and add the dressing. I find adding a tablespoon at time ensures that I won’t overdress the salad. Unfortunately, I wasn’t feeling well the evening I prepared this, so I am unable to provide my input. However, my husband loved it. You have the peppery arugula offset by the sweetness of the roasted beets and blueberries, which I used. A nice crunch from the walnuts. The dressing had a nice complexity from the sherry and balsamic vinegars. Overall, a wonderful way to end or begin a meal. I can’t wait to make this again so I can try it too. Still to come, my visit to Bar Primi in Manhattan for a pre-theatre lunch, how to up your cookie decorating skills with royal icing with help by the queen herself, Sweet Dani B and finally a short recap of my trip to Boston in early June.
Pork, Pistachios and the Perfect Peach
By Ravinder Bhogal From “Financial Times” August 17/18, 2024 Substitutions: Apricots, cherries and nectarines would all work “as a wonderful foil to the pork’s voluptuous fattiness”. Tip For a gluten-free option, Ravinder suggests swapping the breadcrumbs for a mixture of three parts almond flour to one-part corn flour. Garlic powder or sweet smoked paprika are also a nice addition. Servings: 2 Ingredients 35g pistachios (approximately 4-1/2 tablespoons) 25g panko breadcrumbs (approximately ¼ cup) Zest of a small lemon 1 garlic clove, crushed Sea or Kosher salt Freshly ground black pepper 1 egg, beaten 2 heaped tsp Dijon mustard 2 pork loin steaks, approximately 150g each. Trim the rind off, if there is one, but leave the fat 3 tbs olive oil For the sweet and sour peaches 1 tablespoon olive oil 8 sage leaves 2 peaches sliced into 12-16 wedges Sea or Kosher salt and freshly ground black pepper 1 teaspoon granulated sugar 2 tablespoons balsamic vinegar
Savory Clafoutis with Corn and Swiss Chard
“Clafoutis, Any Way You Want Them,” by Melissa Clark The New York Times, September 9, 2016 Total Time: 1-1/2 Hours Yield: 4 servings Ingredients ¾ cup whole milk ¾ cup crème fraîche 4 large eggs 2½ tablespoons all-purpose flour 2 tablespoons chopped fresh parsley leaves 2 tablespoons chopped fresh dill leaves ¾ teaspoon kosher salt, more as needed ½ teaspoon ground black pepper, more as needed 1 cup coarsely grated Gruyère or Cheddar (about 4 ounces) 2 tablespoons extra-virgin olive oil 2 large or 3 small leeks (white and light green parts), halved lengthwise and thinly sliced 2 cups corn kernels (from 2 to 3 ears, or frozen and thawed) 1 large garlic clove, grated on a Microplane or minced 1 large bunch Swiss chard, stems removed, leaves coarsely chopped (8 cups) ¼ cup grated Parmigiano-Reggiano Fresh lemon juice, for serving Red pepper flakes, for serving Preparation
Roasted Radishes
By Ali Slagle The New York Times/NYT Cooking Total Time: 30 minutes Prep Time: 10 minutes Cook Time: 20 minutes Servings: 4 Ingredients 1 bunch large radishes (about ¾ pound), tails removed, greens trimmed and reserved (if available), and bulbs halved stem to tail 1 to 1½tablespoons extra-virgin olive oil Salt and pepper Honey (optional) Preparation
Chicken au Poivre
By Kay Chun The New York Times/NYT Cooking Total Time: 45 minutes Prep Time: 15 minutes Cook Time: 30 minutes Servings: 4 Ingredients 1 tablespoon whole black peppercorns 2 tablespoons extra-virgin olive oil 8 boneless, skinless chicken thighs (about 2 pounds) Salt 2 tablespoons unsalted butter 2 tablespoons minced shallot 1cup low-sodium chicken broth ½ cup heavy cream 3 thyme sprigs 1 tablespoon lemon juice 1 tablespoon finely chopped parsley, plus more for garnishing Crusty bread or egg noodles (optional), for serving Preparation
Beet and Arugula Salad with Berries
By Martha Rose Shulman “Blueberries for All,” The New York Times/Recipes for Health column May 23, 2014 Total Time: 15 minutes Servings: 6 to 8 Ingredients For the Dressing 1 tablespoon plus 2 teaspoons sherry vinegar 1 teaspoon balsamic vinegar Salt to taste ½ teaspoon Dijon mustard 4 tablespoons extra- virgin olive oil 1 tablespoon walnut oil For the Salad 3 medium-size beets, roasted* 1 bunch or 6-ounce bag arugula, preferably wild arugula (about 6 cups) ⅔ cup blueberries, blackberries or a combination 3 tablespoons broken walnuts 1-2 tablespoons chopped fresh tarragon Preparation
Donna’s Notes: to roast beets, wash with vegetable brush. Place on a large sheet of foil and drizzle with some olive oil. Fold packet ticket and place on Pyrex pie plate or rimmed baking sheet. Preheat oven to 400° and roast for approximately one hour, depending on size of beets.
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