Tuesday, January 17, 2012

"Waste Not, Want Not"

Tonight's dinner was planned by simply opening up the refrigerator and pretending I was a contestant on the cooking show, "Chopped". Heading to the market was NOT on my agenda, so I wanted to make due with what I had on hand. As I shuffled through the contents of the vegetable bin,  I thought of my father. Nothing would send him into a fury quicker than seeing wilted veggies past their prime- I could hear him bellow "WHAT A WASTE!!" from an acre away. My mother would quickly transform the  lowly cucumber or  head of romaine into something edible for the night's dinner, we would always clear our plates, and everything went back to normal. It wasn't until I had a family of my own to feed did I realize how important that lesson was. My grocery cart always makes a beeline to the "toss off" rack at the market.  It  reminds me of  the shelves of sad-looking toys that never made it to the checkout line at Christmas. But the rows of slightly browned heads of cauliflower, overripe bananas and barely-bruised apples are a real cooks paradise....at a fraction of the price!
I gathered up the contents from the refrigerator and set them on my counter...a fistful of sweet, shriveled red grapes, a half empty bottle of Riesling wine, the remains of some homemade chicken stock, a a sprig of barely dried rosemary, the last of the whole grain mustard, and a swirl or two left in the bottle of pure maple syrup.  I had three pork loin chops left over from a dinner party which would be the protein on the plate.  After searing, roasting and creating a pan sauce....I smiled and knew my dad would be proud.  Share this with your family and give me your thoughts. I hope they smile, too.

Pork Loin Chops with Blistered Grape and Rosemary Pan Sauce

3-4  large, thick-cut pork loin chops
Kosher salt and cracked black pepper
3 tablespoons extra-virgin olive oil

Sauce

1 cup red seedless grapes, cut into halves
1/2 cup sweet white wine
1/2 cup chicken stock
1 teaspoon fresh rosemary
1 tablespoon whole-grain mustard
salt and pepper, to taste
2 tablespoon pure maple syrup
2-3 tablespoons unsalted butter

Heat oven to 425 degrees F.  Prepare the pork chops by liberally coating them with salt and pepper, coating both sides well. (Don't be afraid of over-seasoning them.  This is an important step to create a browned, seared crust). In a heavy, ovenproof skillet, heat the olive oil over high heat on the stovetop.  Place the chops in the pan, allowing plenty of room between each. Sear for 2-3 minutes. Don't move them about...the sear will allow the chops to be turned without sticking at this point. Using tongs, turn each chop and sear for an additional 2 minutes.
Transfer the skillet to the hot oven and roast until internal temperature reaches 155-160degrees. (about 5-6 minutes)  Remove the skillet from the oven and remove the chops to a platter. Tent the platter loosely with foil and allow to rest while preparing the pan sauce. (while resting, the internal temperature of the meat will continue to rise to just over 165 degrees)
Place the pan over med-high heat and scrape the dripping with a wooden spoon to loosen.  Add the wine to deglaze the pan, stirring.  Add the chicken stock, grape halves and rosemary and continue to cook, stirring occasionally, until sauce reduces and begins to thicken.  Add the mustard, salt and pepper to taste and cook for an additional minute. Taste to adjust seasonings, if necessary.  Swirl in the maple syrup and add the butter a tablespoon at a time..  Transfer the chops back to the skillet just to warm through.  Plate and top with the sauce.

Wednesday, January 4, 2012

Spam...Out of the Box!

For whatever reason, I decided to check my spam box on my email account.  I rarely do this, but I'm so glad I did.  Low and behold, there was a message from a woman who had attended one of my cooking classes.  She was requesting the recipe for a soup that I had served as a starter and it was dated several weeks back!  Ugh.....I felt so bad for not getting right back to her, since she really enjoyed the soup and I hadn't provided the class with the recipe. (I usually throw in a starter in my classes...a little "amuse bouche" to sample while we discuss the evening's menu). That particular evening was chilly, so I prepared this soup incorporating the red peppers that were exploding from the crates at my local farm market! Plus, it was an opportunity to use the last can of San Marzano tomatoes that I had in my cupboard. Summer soups prepared with fresh  flavorful garden tomatoes are fantastic, but when the season ends, we are left with anemic, flavorless tomatoes on the shelves.  Since I'm yet to begin my canning career, I turn to the luscious, Italian San Marzano. This particular tomato is harvested in the San Marzano area of Italy and  reaps the benefits of the rich, volcanic soil of Mt. Vesuvius.  Plump, blood-red and almost seedless, these tomatoes are readily available at most major grocery stores and Italian markets.  Look for the D.O.P seal-Cento is a great brand.  Enjoy this soup tonight.....and it's even better the next day!

Roasted Pepper Tomato Soup
Serves 8-10 generously

3 red peppers
1 can (28 ounces) San Marzano tomatoes, including juice
3-4 tablespoons olive oil
4 cloves fresh garlic, chopped
3 cups rich chicken stock
pinch of red pepper flakes
kosher salt and cracked black pepper, to taste
Day-old crusty Italian bread (I used about 3-4 chunks of a ciabatta loaf)
Handful of fresh basil leaves, reserving a few leaves for garnish

Prepare the peppers: Over a direct stovetop flame or under a broiler, roast the peppers until blackened on all sides.  Immediately place the peppers in a paper bag, seal and allow to rest for 15 minutes.  Remove the peppers and remove the blackened skins, which will slip off easily while still a bit warm.  Chop the peppers and set aside.

In a large, heavy saucepan over medium heat, warm the olive oil and add the garlic, sauteing for a few minutes-do not allow the garlic to brown.  Add the undrained tomatoes, roasted peppers and stock and simmer for 3-4 minutes.  Add the pepper flakes and a bit of salt and pepper, to taste.  Transfer the soup to the bowl of a food processor or blender and pulse until blended (this can be done in several batches).  Add the chunks of bread, one at a time, just to thicken the soup.  Add the basil and pulse just until combined.

Transfer the soup back to the saucepan and simmer over low-medium heat to incorporate flavors.  Adjust seasonings to taste.  Ladle into warmed bowls and garnish with the reserved basil.