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Saturday Six
- Thread starter dawnnys
- Start date
How about Pork Chops with Maple Sauce? REC inside
I usually don't like "sweet" meat, but the vinegar really cuts the taste of the syrup. You could also decrease the amount of maple syrup or use maple flavoring instead if you want. Very good.
1 1/2 t plus 1 T Dijon mustard, divided
1/4 t salt
1/4 t freshly ground pepper
2 boneless pork loin chops, (8 ounces), trimmed
1 t oil
1/4 cup cider vinegar
2 T maple syrup
1 1/2 t chopped fresh sage, or 1/2 t rubbed dried sage
Combine 1 1/2 teaspoons mustard, salt and pepper in a small bowl. Rub all over pork.
Heat oil in a medium skillet over medium-high heat. Add the pork and cook until browned on both sides and cooked through, about 2 to 3 minutes per side. Transfer to a cutting board and cover with foil.
While the pork is resting, heat vinegar in skillet over medium-high heat. Boil, scraping up any browned bits with a wooden spoon, about 30 seconds; whisk in the remaining 1 tablespoon mustard and maple syrup.
Bring to a boil, reduce heat to a simmer and cook until the sauce is thickened, about 3 minutes. Add any accumulated juices from the pork to the sauce, along with sage, and serve with sauce.
I usually don't like "sweet" meat, but the vinegar really cuts the taste of the syrup. You could also decrease the amount of maple syrup or use maple flavoring instead if you want. Very good.
1 1/2 t plus 1 T Dijon mustard, divided
1/4 t salt
1/4 t freshly ground pepper
2 boneless pork loin chops, (8 ounces), trimmed
1 t oil
1/4 cup cider vinegar
2 T maple syrup
1 1/2 t chopped fresh sage, or 1/2 t rubbed dried sage
Combine 1 1/2 teaspoons mustard, salt and pepper in a small bowl. Rub all over pork.
Heat oil in a medium skillet over medium-high heat. Add the pork and cook until browned on both sides and cooked through, about 2 to 3 minutes per side. Transfer to a cutting board and cover with foil.
While the pork is resting, heat vinegar in skillet over medium-high heat. Boil, scraping up any browned bits with a wooden spoon, about 30 seconds; whisk in the remaining 1 tablespoon mustard and maple syrup.
Bring to a boil, reduce heat to a simmer and cook until the sauce is thickened, about 3 minutes. Add any accumulated juices from the pork to the sauce, along with sage, and serve with sauce.
Greek lemon soup! I love it, especially with rice in it. Is your recipe
here at FK? Also, don't throw that wine... should be fine, if only for cooking with. And truffle oil doesn't go bad if it's not opened yet, does it? 'Hope not, I have some in the cupboard that is at least 5 years old, myself! I've been saving it for a special occasion, and of course it got pushed to the back.
Good for you decluttering the garage, however!
here at FK? Also, don't throw that wine... should be fine, if only for cooking with. And truffle oil doesn't go bad if it's not opened yet, does it? 'Hope not, I have some in the cupboard that is at least 5 years old, myself! I've been saving it for a special occasion, and of course it got pushed to the back.
Good for you decluttering the garage, however!
luisa_calif
Well-known member
Now that I'm retired Six on a Weekend turns into Five or Four...
* Picked some Free Thyme on one of our walks downtown (in amongst weeds)
* Bought Sherry vinegar (Cost Plus)for my sis (hard to find around here)
* More vinegar - Chardonnay (at Marshall's on sale, plus liked the bottle)
* Even more vinegar White Balsamic at TJ's
* And one more TJ's small bottle of Red Balsamic Vinegar (despite the Prop 65 warning on the shelf that red wine vinegars and balsamic have lead and cause birth defects and reproductive issues, but only in California) but after a brief pause decided I'm not going to do anymore reproducing other than the copy machine, bought one bottle.
* Looked this up and got no real definitve answer on where the lead is coming from (Am I opening a can of worms here?)
* Picked some Free Thyme on one of our walks downtown (in amongst weeds)
* Bought Sherry vinegar (Cost Plus)for my sis (hard to find around here)
* More vinegar - Chardonnay (at Marshall's on sale, plus liked the bottle)
* Even more vinegar White Balsamic at TJ's
* And one more TJ's small bottle of Red Balsamic Vinegar (despite the Prop 65 warning on the shelf that red wine vinegars and balsamic have lead and cause birth defects and reproductive issues, but only in California) but after a brief pause decided I'm not going to do anymore reproducing other than the copy machine, bought one bottle.
* Looked this up and got no real definitve answer on where the lead is coming from (Am I opening a can of worms here?)
barbara-in-va
Well-known member
Hi Lisa, no problem. REC: Jalfrezi Vegetable
Vegetable Jalfrezi
Jamie's Food Revolution
Jamie Oliver
"The great thing about this curry is the slightly sweet and sour flavor from the bell peppers. Do experiment with other combinations of vegetables such as zucchini, eggplant, or potatoes once you've mastered this version - bigger, chunkier veggies need longer cooking times so add them at the start and delicate veggies like peas and spinach need only minutes, so they can go in right at the end. This will serve 8 people-just halve the recipe if your pan isn't large enough, or else freeze any leftovers."
1 medium onion
1 fresh red chile
a thumb sized piece of fresh root ginger
2 cloves of garlic
a small bunch of fresh cilantro
2 red bell peppers
1 cauliflower
2 ripe tomatoes
1 small butternut squash
1 15 oz can of garbanzo beans
peanut or vegetable oil
a pat of butter
1/2 c jalfrezi or medium curry paste such at Patak's or recipe to follow
2 14 oz cans of diced tomatoes
1/4 c balsamic vinegar
sea salt + fresh ground black pepper
2 lemons
1 C natural yogurt
To prepare curry:
Peel, halve and roughly chop onion. Finely slice the chile. Peel and finely slice the ginger and garlic. Pick cilantro leaves and finely chop the stalks. Halve, seed, and roughly chop the bell peppers. Break the green leaves off the cauliflower and discard. Break the cauliflower into florets and roughly chop the stalk. Quarter the tomatoes. Carefully halve the butternut squash, then scoop out the seeds with a spoon and discard. Slice the squash into inch size wedges, leaving the peel on but removing any thick skin, then roughly chop into smaller pieces. Drain the garbanzo beans.
Too cook curry:
Put a large casserole type pan on a medium high heat and add a couple of lugs of oil and the butter. Add the onions, chile, ginger, garlic, and cilantro stalks and cook for 10 minutes, until softened and golden. Add the peppers, squash, beans and jalfrezi paste. Stir well to coat everything with the paste. Add the cauliflower, the fresh and canned tomatoes and the vinegar. Fill 1 empty can with water, pour into the pan, stir again. Bring to a boil, then turn the heat down and simmer for 45 minutes with the lid on. Check the curry after 30 minutes and, if it still looks too liquid, leave the lid off for the rest of the cooking time. When the veggies are tender, taste and add salt and pepper - please season carefully - add a squeeze of lemon juice.
To serve:
Delicious with pappadams or any fluffy rice recipe, and with a few spoonfuls of natural yogurt, a sprinkle of cilantro leaves and a few lemon wedges for squeezing over.
Jalfrezi Paste
2 cloves garlic
a thumb sized piece of fresh root ginger
1 t turmeric
1/2 t sea salt
2 T peanut oil
2 T tomato paste
1 fresh green chile
a small bunch of fresh cilantro
Spices for toasting:
2 t cumin seeds
1 t brown mustard seeds
1 t fenugreek seeds
1 t coriander seeds
To make curry paste:
First peel the garlic and ginger. Put a frying pan on medium to high heat and add the spices for toasting to the dry pan. Lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat. Add the toasted spices to a pestle and mortar and grind until fine, or put them into a food processor and whiz to a powder. Either way, when you've ground them whiz the toasted spices in a food processor with the rest of the ingredients until you have a smooth paste.
Enjoy!
Vegetable Jalfrezi
Jamie's Food Revolution
Jamie Oliver
"The great thing about this curry is the slightly sweet and sour flavor from the bell peppers. Do experiment with other combinations of vegetables such as zucchini, eggplant, or potatoes once you've mastered this version - bigger, chunkier veggies need longer cooking times so add them at the start and delicate veggies like peas and spinach need only minutes, so they can go in right at the end. This will serve 8 people-just halve the recipe if your pan isn't large enough, or else freeze any leftovers."
1 medium onion
1 fresh red chile
a thumb sized piece of fresh root ginger
2 cloves of garlic
a small bunch of fresh cilantro
2 red bell peppers
1 cauliflower
2 ripe tomatoes
1 small butternut squash
1 15 oz can of garbanzo beans
peanut or vegetable oil
a pat of butter
1/2 c jalfrezi or medium curry paste such at Patak's or recipe to follow
2 14 oz cans of diced tomatoes
1/4 c balsamic vinegar
sea salt + fresh ground black pepper
2 lemons
1 C natural yogurt
To prepare curry:
Peel, halve and roughly chop onion. Finely slice the chile. Peel and finely slice the ginger and garlic. Pick cilantro leaves and finely chop the stalks. Halve, seed, and roughly chop the bell peppers. Break the green leaves off the cauliflower and discard. Break the cauliflower into florets and roughly chop the stalk. Quarter the tomatoes. Carefully halve the butternut squash, then scoop out the seeds with a spoon and discard. Slice the squash into inch size wedges, leaving the peel on but removing any thick skin, then roughly chop into smaller pieces. Drain the garbanzo beans.
Too cook curry:
Put a large casserole type pan on a medium high heat and add a couple of lugs of oil and the butter. Add the onions, chile, ginger, garlic, and cilantro stalks and cook for 10 minutes, until softened and golden. Add the peppers, squash, beans and jalfrezi paste. Stir well to coat everything with the paste. Add the cauliflower, the fresh and canned tomatoes and the vinegar. Fill 1 empty can with water, pour into the pan, stir again. Bring to a boil, then turn the heat down and simmer for 45 minutes with the lid on. Check the curry after 30 minutes and, if it still looks too liquid, leave the lid off for the rest of the cooking time. When the veggies are tender, taste and add salt and pepper - please season carefully - add a squeeze of lemon juice.
To serve:
Delicious with pappadams or any fluffy rice recipe, and with a few spoonfuls of natural yogurt, a sprinkle of cilantro leaves and a few lemon wedges for squeezing over.
Jalfrezi Paste
2 cloves garlic
a thumb sized piece of fresh root ginger
1 t turmeric
1/2 t sea salt
2 T peanut oil
2 T tomato paste
1 fresh green chile
a small bunch of fresh cilantro
Spices for toasting:
2 t cumin seeds
1 t brown mustard seeds
1 t fenugreek seeds
1 t coriander seeds
To make curry paste:
First peel the garlic and ginger. Put a frying pan on medium to high heat and add the spices for toasting to the dry pan. Lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat. Add the toasted spices to a pestle and mortar and grind until fine, or put them into a food processor and whiz to a powder. Either way, when you've ground them whiz the toasted spices in a food processor with the rest of the ingredients until you have a smooth paste.
Enjoy!
luisa_calif
Well-known member
Snap! I was just about to check my opened truffle oil for rancidity...
barbara-in-va
Well-known member
REC: Mascarpone Cookies with Ganache Filling
I sandwiched half with raspberry jam and half with chocolate. They were delicious both ways!
http://www.landolakes.com/MealIdeas/ViewRecipe.cfm?RecipeID=13587
I sandwiched half with raspberry jam and half with chocolate. They were delicious both ways!
http://www.landolakes.com/MealIdeas/ViewRecipe.cfm?RecipeID=13587
luisa_calif
Well-known member
I just sniffed it but can't really tell. Doesn't smell rancid but doesn't smell "truffly" either
doesn't smell exactly fresh either...
doesn't smell exactly fresh either...
luisa_calif
Well-known member
Afriend was wanting to make some risotto with some truffle oil (which he said he couldn't find) and
I offered to give him some but now I'm a bit hesitant. I would like to Test it out first. How much should I use in a recipe for 1 cup Arborio?
I offered to give him some but now I'm a bit hesitant. I would like to Test it out first. How much should I use in a recipe for 1 cup Arborio?
Not T&T by me but this Williams Sonoma recipe for Chive Risotto w/ Truffle Oil calls for
1 tbsp, to 1 cup arborio rice, and a touch more to drizzle as a finish. But unless you're a big fan of truffle oil, I'd personally go with 1/2 tbsp per 1 cup arborio and see how you like the dish that way. When it's time to serve you can always bump up the truffle oil drizzle, if your tastebuds desire.
http://www.williams-sonoma.com/recipe/chive-risotto-with-truffle-oil.html
1 tbsp, to 1 cup arborio rice, and a touch more to drizzle as a finish. But unless you're a big fan of truffle oil, I'd personally go with 1/2 tbsp per 1 cup arborio and see how you like the dish that way. When it's time to serve you can always bump up the truffle oil drizzle, if your tastebuds desire.
http://www.williams-sonoma.com/recipe/chive-risotto-with-truffle-oil.html