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Once the oven reaches temperature, the pan is removed and 2 tablespoons of butter are added to the pan; swirl until melted. The pork, apples and shallots are added and roasted for 10 minutes. The pork and apple mixture is tossed and 1/4-cup of cider is added to the pan. Another 15 minutes is needed or an internal temperature of 145 degrees.
The pork is removed to a cutting board. To finish, an additional 2 tablespoons of butter, 1/4-cup of cider, orange zest, thyme and salt complete the sauce. Slice the pork and serve with a ladle full, or two of sauce. What a quick and delicious meal. The subtleness of the fennel added a depth of flavor to the pork that contrasted nicely with the tartness of the apples. A wonderful recipe for a quick meal. Speaking of shaping tasty meals, I found on the NYT Cooking app, a recipe for Chicken Stroganoff. Many, many years ago I had a recipe for Beef Stroganoff. Growing up in the 60’s & 70’s, this was a semi-regular meal in our family. Fast forward to today, and The New York Times has posted a Brazilian version using chicken served atop rice and garnished with crispy potato sticks. For the recipe you’ll need unsalted butter, white button mushrooms, kosher salt, a large yellow onion, 4 garlic cloves, fresh or dried bay leaf, heavy cream, one pound boneless, skinless chicken breasts, tomato purée or passata, ketchup, Dijon mustard, Worcestershire sauce, fresh chopped parsley, freshly grated black pepper, cooked white rice for serving and crispy potato sticks. Fear not, if you can’t find potato sticks I substituted very golden-brown shoestring fries that worked fine. This recipe is perfect for weeknight suppers as it takes just 35 minutes to prepare. Prep all of your ingredients beforehand for seamless preparation. The mushrooms are cleaned and quartered, the onion finely chopped, garlic minced, chicken cut into 1-/2-inch strips, fill prep bowls with wet and dry ingredients. The dish begins by cooking the mushrooms in a medium pot in butter seasoned with a pinch of salt. You want the mushrooms to release their water and turn a deep mahogany brown. To that you’ll add the onion, garlic and bay leaf and cook until the garlic is fragrant and slightly brown. Add the cream and stir, scraping the fond off the bottom of the pan. Add chicken, tomato purée (or passata), ketchup, mustard, Worcestershire sauce and a pinch of salt. Gently mix to combine and simmer for approximately 10 minutes, or until chicken is fully cooked. Remove the bay leaf and stir in chopped parsley. Serve over white rice with a handful of potato sticks. What a surprisingly delicious meal. My husband and I couldn’t get over the flavors and how tender and moist the chicken was. A great meal for those nights when you’re out of ideas for boneless, skinless chicken. How do you keep a three-year-old busy when the weather this month has been cold, rainy and damp, you make Tasty Toaster Treat or also known as pop tarts. I must say, the recipe I found on King Arthur Flour’s website is nothing like the commercial ones, they’re so much better and richer tasting. For the pastry portion you’ll need all-purpose flour, granulated sugar, table salt, unsalted butter, an egg and milk. For the filling you can go one of two ways, brown sugar cinnamon or jam filling. The brown sugar cinnamon filling calls for light or dark brown sugar, all-purpose flour, cinnamon and one egg. For jam filling, 3/4 cup (8 ounces) of jam, cornstarch and cold water. I made a jam filling using Blueberry Polaner All Fruit Spreadable Fruit. As my granddaughter is just 3, in order to hold her interest, I did a lot of prep beforehand. The pastry was made ahead of time, rolled into two 9” x 12” rectangles with one rectangle scored into nine 3” x 4” rectangles. Each rectangle was placed on a parchment lined baking sheet, covered with plastic wrap and refrigerated. The filling was made by placing the jam in a small saucepan, mixing in the cornstarch and water, bring it to a boil then simmering for 2 minutes. I cooled and placed in a small, covered plastic container. When it was time to make the tarts, I placed the individual rectangles on a parchment lined cookie sheet. An egg wash was brushed on the small rectangles before my granddaughter placed a heaping tablespoon of jam on each pastry. Next, she carefully placed another sheet of pastry over the jam and pressed the edges with a fork to seal. I thought my daughter would prefer something other than frosting over the finished product. We egg washed the pastry and my granddaughter decorated the pastry toast with multi-colored sprinkles. The pastry toast tops were pricked and then chilled before baking. They bake in a 350° oven for 30 to 35 minutes until golden brown. These were delicious! At first, my granddaughter wasn’t impressed, but did give them a second try. Her big sister loved them as did my husband. The pastry was buttery and flaky and the blueberry jam filling was wonderful. Overall, a great baking project with kids and much tastier.
Pork Tenderloin with Apples
By Melissa Gray “Southern Living Magazine,” September 22, 2023 Active Time: 15 minutes Total Time: 50 minutes Servings: 4 Ingredients 1 1/4 tsp. kosher salt, divided 1/2 tsp. black pepper 1/2 tsp. ground fennel 1 lb. pork tenderloin, patted dry 4 Tbsp. butter, divided 2 large unpeeled Honeycrisp apples, sliced 1/2 inch thick (about 4 cups) 1 small shallot, thinly sliced (about 1/3 cup) 1/2 cup apple cider, divided 1 tsp. grated orange zest (from 1 orange) 1 tsp. fresh thyme leaves, plus more for garnish Directions
Chicken Stroganoff
By Ham El-Waylly The New York Times/NYT Cooking Total Time: 35 minutes Yield: 4 Servings “This Brazilian stroganoff is a riff on the classic Russian-American beef, mushroom and sour cream stew that was considered peak haute cuisine in the United States during the 1950s. In Brazil, stroganoff is often made with beef, chicken or shrimp, but with a tomato base, and heavy cream instead of sour cream. The biggest difference is in the accompaniments: The stew is served with rice and topped with crispy potato sticks. Do not omit the crunchy potato; it may be a garnish, but it is essential. If sticks are hard to find, replace them with lightly crushed chips. Straying from tradition, this recipe opts to poach the delicate chicken breast at the end, for more tender results, rather than to sauté it at the beginning. Ingredients 4 tablespoons unsalted butter 1-pound button mushrooms, wiped clean and cut into quarters Kosher salt 1 large yellow onion, finely diced 4 garlic cloves, minced 1 fresh or dried bay leaf 1 cup heavy cream 1-pound boneless, skinless chicken breasts, cut into ½-inch pieces 1 cup tomato purée or passata 1tablespoon ketchup 1tablespoon Dijon mustard 2 teaspoons Worcestershire sauce ⅓ cup parsley leaves, roughly chopped Freshly cracked black pepper Cooked white rice, for serving Crispy potato sticks, for serving PREPARATION
Butter Pecan Scones
By Catherine Jessee/”Southern Living Magazine” August 21, 2023 Active Time: 20 minutes Total time: 1 hour, 15 minutes Servings: 6 Ingredients 5 Tbsp. cold unsalted butter, divided 1 cup chopped pecans 1/3 cup, plus 1/8 tsp. granulated sugar, divided 3/4 tsp. kosher salt, divided 1-1/2 cups all-purpose flour, plus more for surface 1-1/2 tsp. baking powder 1/4 tsp., plus a pinch of ground cinnamon, divided 1 large egg, cold 1 tsp. vanilla extract 9 Tbsp. cold heavy whipping cream, divided 1 cup powdered sugar 1 Tbsp. pure maple syrup Directions
Tasty Toaster Tarts
King Arthur Baking Company Prep: 25 minutes Bake: 30 to 35 minutes Total: 1 hour 53 minutes Yield: 9 toaster tarts Ingredients Crust 2 cups (240g) 1 tablespoon (11g) granulated sugar 1 teaspoon table salt 16 tablespoons (227g) unsalted butter, cold, cut into pats 1 large egg 2 tablespoons (28g) milk Filling* 1/2 cup (106g) light brown sugar or dark brown sugar, packed 4 teaspoons all-purpose flour 1 1/2 teaspoons cinnamon 1 large egg, to brush on pastry before filling *See "tips," below for a jam filling option. Frosting (optional) 1 1/2 cups (170g) confectioners' sugar pinch of table salt 1 1/2 to 2 tablespoons water, milk, or heavy cream sprinkles or nonpareils, for garnish
Tips from our Bakers
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