Roasted Pork Chops with Fresh Fig Sauce

Who gives a fig?
The other day I found myself in possession of two beautiful baskets of fresh Black Mission figs. Knowing that they wouldn’t last long in the hot weather I set about figuring out how to use them.

I knew I didn’t want to use them in a dessert—the last thing I really need to be eating is dessert. Also, that seemed too easy. I wanted something different. So I went searching for savory recipes that included figs.

There are a lot of things you can do with figs beyond just shoving them in your mouth. There’s fig and balsamic jam. Fig pizza. You can slice them up in a salad with fresh goat cheese. Or, you can wrap them in bacon and throw them on the grill. (See our recipe for Prosciutto Wrapped Figs and Blue Cheese.)

When I think of the combination of figs and savory, pork often comes to mind. Probably, because pork can handle the sweetness of the figs the same way it can with apples. So, it was no surprise that my search for something new landed on a recipe that was the inspiration for these Roasted Pork Chops with Fresh Fig Sauce. I knew I had found what was for dinner.

The original recipe calls for pork tenderloin, but I brined some thick-cut, boneless pork chops instead. I used the same pan that I used for the pork to make the fig sauce. Once the sauce was done I pulled the chops from the oven and spooned the figgy goodness on top.

Roasted Pork Chops with Fresh Fig Sauce
Adapted from Food 52
Read more…

Preserved Lemons

Lemon Scented
Okay, I officially overate last week. (It was the pie that put me over the top.) I know I am not alone, and am sure there are equal numbers of people who will agree with me…if I see any more turkey I will lose my mind.

Besides the copious turkey leftovers, my mother-in-law sent me home with a huge bag of beautiful Meyer lemons from her tree. The smell of lemon filled the car the whole ride. Heaven.

The sheer size of my lemon haul means I have been thinking about different ways to use them up. You can only drink so much tea and lemon after all…

This Lemon Chicken is a family favorite, as is lemon curd—a request from the kids.

By far, my favorite way to use a lot of lemons though is preserving them. Preserved lemons have a terrific, bright flavor and can be used in so many different ways. I use them mostly in Moroccan food, but they are also great in salad dressings or bruschetta. I have even seen a recipe for Preserved Lemon Ice Cream, though I’m a bit hesitant.

I have looked all over the internet for preserved lemon recipes, and this method remains my favorite. I was taught it by Kitty Morse while taking her Moroccan Cooking class.

FYI, these also make a great gift for the Holidays…

Preserved Lemons
Adapted from Cooking At The Kasbah by Kitty Morse
Read more…

Almost Gam’s Applesauce

Falling for Apples

I don’t know where the pumpkin spice craze started. And, now that there are Pumpkin Spice Triscuits available for your tasting pleasure, I think we have perhaps taken it a bit too far.

The funny thing is that I actually like the Pumpkin Spice flavor (scent/color/lifestyle). The occasional pumpkin spice latte can be just what the doctor ordered. But it is by no means the only flavor representative of Fall. If you ask me, the real flavor of Fall is apples.

If you have been anywhere near a produce market or stand recently you, I am sure, have seen that the apples have come in. There are the usual stand-by Fuji and Golden Delicious, of course. But, October has also ushered in the Jonagolds, Pippens, McIntoshs and Ambrosia apples with the Arkansas Blacks not too far behind.

I love apples. They’re crunchy. They’re sweet. They are an easy and portable snack. As a family, I think we go through at least three dozen a week—just grabbing one and eating it. And at this time of year, it is fun to try out all of the different varieties.

Not all the apples I buy are grab and go, though. Some are better suited for other things like cakes and crisps. And, the best use of apples to me, besides the obvious, is for applesauce.

Applesauce is great on it’s own, or on the side with a pork roast. Use it as a dipping sauce for some really great Vermont cheddar and you will thank me. Add some to a spice cake for added moisture. Spoon a little on your oatmeal…the list goes on. And of course, in my family, it goes on Ebelskiver!

My favorite applesauce was my grandmother’s. Unfortunately, her recipe has been lost along with her equally fantastic apple chutney recipe. And, I’ve looked everywhere to no avail. It was super chunky with a lot of cinnamon and raisins…maybe a little ginger.

Also, she was very specific about what apples she used. Gam’s applesauce was probably more of a compote that a sauce. It was pretty thick. I haven’t given up the search, though. I will find it. And when I do I’m making a big batch…

In the mean time, this is a close as I can get.

Almost Gam’s Applesauce
Makes about 2 1/12 quarts.

Favorite Marinara Sauce

Kids in the Kitchen

Over the weekend, I hosted a few 4th and 5th graders for my Beyond Chicken Nuggets cooking class. I had auctioned it off during our school’s Spring fundraiser.

I believe in the If you teach a man to fish… philosophy. I figure if you teach kids to cook from an early age, not only will they never starve once they are out in the cold, cruel world, but they might actually eat better in the process.

My goal was to introduce this group to some easy recipes that are out of the ordinary, and perhaps a little more adventurous for the elementary school palette.

First up was Paella. In every culture around the world, there is at least one dish that consists of chicken and rice—think of chicken and rice as global comfort food. The only difference is how you spice it, and in some cases how you cook it.

I chose to go with the Spanish version, mainly because it’s something that I make on the regular. And also, it is easy for the kids to throw together—with supervision, of course.

And we also tried to make cream puffs, which are usually not too complicated. But in this case were an epic fail. My guess is we were too focused on our other dishes, so we weren’t patient enough with the puffs. They tasted fine, but they didn’t puff up. So, I sent everyone home with a jar of pastry cream and a spoon…

By far the biggest success of the afternoon was the handmade pasta. All of the kids made their own, from scratch, with very little help from me. And it turned out beautifully.

Fresh pasta may sound daunting, but it’s easy enough that you may never buy dried pasta again. And the flavor difference is incredible! If you want to give it a try yourself, here is a good tutorial.

As for the sauce? The simpler the better, if you ask me. We ate the pasta my daughter made with a fresh tomato and basil cream sauce. But, you can never go wrong however, with my favorite Marinara sauce.

Favorite Marinara Sauce
Using fresh herbs makes all the difference in this quick and easy marinara.
Serves 6 Read more…