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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
Cooking Notes from Recipe Page
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
“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.”
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
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