Bolognese…. for days

02/05/2020 by Laura 1 Comment

We were surprised when we didn’t find this recipe here on the blog, since it’s something we make a couple times a year. With a little searching, it turns out we had posted it “way back when”. It was not our best work…I hope you find this updated, refreshed post much more appealing!

This is a “go big, or go home” recipe. It’s a bit of work and is best when left to simmer all day. We’ve adapted it to our biggest stock pot*, by tripling the recipe. We like to stock our freezer with this sauce, for a quick meal or to make an extra special lasagna. Use the best ingredients you can afford, including imported Italian tomatoes…they do make a difference.

* Le Creuset #34, 13.25 quarts. Weight is 21 pounds. Not sure how many more years I’ll be able to toss this baby around the kitchen!

Bolognese Sauce

Adapted from Food & Wine, September 2003, 25 Favorite Classics, by Marcia Kiesel

1 tablespoon unsalted butter

1 tablespoon extra-virgin olive oil

4 garlic cloves, minced

3 ounces thinly sliced pancetta, finely chopped

1 medium carrot, finely diced

1 medium onion, finely diced

1 celery rib, finely diced

1 pound coarsely ground beef chuck

1 pound coarsely ground pork

1/4 pound mortadella, cut into 1/4-inch dice (optional)

1 small can tomato paste

1 cup dry white wine

Two 28-ounce can Italian whole tomatoes, chopped, juices reserved

1 1/2 cups beef stock

1/4 teaspoon freshly grated nutmeg

3 tablespoons chopped flat-leaf parsley

2 tablespoons chopped basil

Salt and freshly ground pepper

1/2 cup heavy cream or 1/2 and 1/2

Freshly grated Parmesan cheese, for serving

In a medium enameled cast-iron casserole, melt the butter in the oil. Add the garlic, pancetta, carrot, onion and celery and cook over moderately low heat until the onion is golden, about 5 minutes.

Add the ground beef and pork and cook over moderate heat, breaking up the meat with a wooden spoon, until no pink remains, about 8 minutes.

Stir in the mortadella and tomato paste and cook for 2 minutes. Add the wine and cook, stirring, until reduced by half, about 3 minutes.

Add the tomatoes with their juices, the stock, nutmeg and 1 tablespoon each of the parsley and basil and bring to a boil. Season with salt and pepper and simmer over low heat, stirring occasionally, until very thick. I like to simmer this sauce at least 4 hours.

Reduce heat to very low, stir the cream and the remaining 2 tablespoons of parsley and 1 tablespoon of basil into the meat sauce. Season the sauce with salt and pepper.

We like to serve this over pappadrelle or buccatini pasta, alongside a tossed salad and great Italian bread. Buon appetito.

First of Fall – Pork Chili Verde

09/21/2017 by Laura Leave a Comment

Wow! Somebody flipped the “summer heat” switch to the “off” position! I am grateful for cooler, more moderate temperatures, but it seems the change was a bit extreme! There’s been at least a 20′ difference in temperatures from last week to this. We knew rain was coming, so we scrambled to get the last of the garden clean-up / harvesting / fall planting done. I ended up with a fair amount of peppers and tomatillos, which, along with the cool, rainy weekend, inspired me to make this dish. We added a few more tomatillos, poblano peppers, garlic and onion from the farmers market, and we were set.

For the Pork Chili Verde (this makes a lot, we froze half)

for the tomatillo pepper slurry

8 poblano peppers

12-15 fresh tomatillos, husked and rinsed, stem removed

2 large white onions, peeled and quartered

8 cloves of garlic, peeled

8-10 assorted peppers – jalapeno, Fresno, Serrano, based on your taste and desired heat level!

Heat your oven to 500′. Place all the peppers, tomatillos, quartered onions, and garlic on a sheet pan. Roast the vegetables until they begin to brown and are softened. This will take about 25 minutes.

Remove the stems and seeds from the roasted peppers. Place all of the roasted veggies and any juice from the roasting pan, in the large bowl of your food processor and pulse until smooth.

for the meat

4 pounds lean pork cut into 1″ cubes (I used boneless, thick cut pork loin chops)

flour, salt and pepper for dredging

neutral, high heat oil for browning

1 large, sweet onion, diced

1 can/bottle beer – an ale of your choice

2 cups fresh or frozen chopped Hatch green chili (I bought a ton directly from Hatch in August. Canned chili ok, but not as flavorful.)

2-4 cups of chicken stock

1/2 bunch cilantro, chopped

2 tablespoons of cumin

Avocado slices, chopped cilantro, sliced green onion, cooked rice, charred tortillas, sour cream and shredded cheese for serving.

Heat a large Dutch oven over medium high heat. Add 2-3 tablespoons of oil. Place 1 cup of flour, one tablespoon of salt and one tablespoon of pepper in a zip lock bag. Dredge the cubed pork, in small batches and add to the hot oil. Do not crowd the pan. Turn the pork to ensure all sides are browned evenly. Repeat this process until all the meat is browned, adding additional oil as needed.

In the same pan, sauté the chopped onion until golden, scraping up all the bits from the bottom of the pan. Deglaze the pan with the beer. Let simmer 5 minutes. Add the meat back to the pan, then the pureed veggies, and the chopped green chili, cilantro and cumin. If too thick, add a cup or two of the chicken stock. Stir well, cover and simmer over low heat, about 6 hours. Stir frequently and adjust the salt as needed, also adding additional stock if needed.

I also made a batch of black beans to serve along side, and a delicious, but non instagram worthy, apple pie for dessert. Ahh fall! I wish you could have all smelled the kitchen.

To plate, place a scoop of rice on a plate or bowl. Add a serving of stew. Garnish with a dollop of sour cream, cilantro and green onions. I served black beans and charred tortillas along side.

I really hope you’ll give this recipe a try. It’s one of our favorites. Great left over and freezes well too.

Have a wonderful evening, and thanks for stopping by.

Laura

Cider Glazed Pork Loin with Fennel – Apple Relish and Cauliflower Puree

02/20/2017 by Laura 1 Comment

When I made these Cider Glazed Scallops a few weeks ago, I knew immediately that I wanted to use the same cider glaze and cauliflower puree with pork. Pork chops, pork loin or pork tenderloin. I also love apple and fennel with pork, and knew the combination of the cider glaze and the apple-fennel relish would be spectacular. It was just delicious.

For the cider glaze, adapted slightly from this recipe

3 – 4 cups fresh apple cider

1 teaspoon minced shallot

1 teaspoon minced fresh ginger

1/2 teaspoon red pepper flakes

3-4 Tablespoons cider vinegar (I prefer Bragg’s)

Salt and pepper

Place the ingredients in a wide saucepan. Bring to a boil over medium heat, and allow to reduce to about 1 cup. This should take 15-20 minutes. Keep warm over low heat.

For the fennel – apple relish

2 sweet, crisp apples, like Honey Crisp, diced

1 large fennel bulb, sliced

1 large shallot, sliced

Sauté the shallot in a tablespoon of olive oil, in a large oven proof skillet, that you will cook the pork roast in. When shallots are slightly caramelized, add the apple and fennel. Sauté about 5 minutes and remove from the pan. Set aside while your brown the pork.

for the Pork

Preheat the oven to 375′

1 3-4 pound boneless pork loin roast

salt and pepper

Season the pork roast with salt and pepper. Bring the sauté pan you used for the apple relish to medium heat. Add a little oil, if needed. Brown the roast on all sides. Add the apple, fennel and shallots back into the sauté pan. Place in the pre-heated oven and roast approximately 30 minutes, or until thermometer reaches 150′ – 155′. Do not overcook it! The roast will cook a bit after being removed from the oven, while it rests.

While the roast is cooking, prepare the Cauliflower Puree.

for the Califlower Puree, again, adapted from this recipe

1 large head of cauliflower, cut into small pieces

1 1/2 cups chicken stock

1 teaspoon ground cumin

1/2 teaspoon red pepper flakes

salt and pepper

Place the cauliflower in a large sauce pan. Add the chicken stock, cumin, and red pepper flakes. Bring to a boil, cover, reduce the heat and simmer for about 10 minutes until the cauliflower is done. Transfer the cauliflower and the liquid to a blender. Blend until smooth. Season with salt and pepper. Return the mixture to the sauce pan and keep warm, over very low heat, until ready to serve.

To serve, slice the roast into 1 inch thick slices. Plate the cauliflower puree, the sliced roast and a spoon full of apple-fennel relish.

I hope you enjoy this recipe. Thanks for stopping by.

Have a great evening,

Laura

The Best EVER Spaghetti and Meatballs

12/17/2016 by Laura 3 Comments

I have never been a big of a fan of spaghetti and meatballs, UNTIL NOW! I’ve made many meatballs in my time… all coming close to what I imagined, but never really “nailing it”. That all changed with this recipe. Inspired by a recent meal at our neighborhood Italian restaurant, we decided we must learn to make fabulous spaghetti and meatballs at home. Don’t get me wrong, the meatballs at the restaurant in the ‘hood were great… but, a plate of spaghetti and 2 meatballs for $16 is not sustainable! I set about researching recipes, and there it was on my own bookshelf! I found Frank Pellogrino’s, of the Rao’s family, recipe in my Fine Cooking – Italian cookbook! Since getting a table at Rao’s is virtually impossible…it’s great to have this recipe at hand.

For the meatballs:

We tripled the recipe…plenty for the freezer!

1/2 lb. ground beef

1/2 lb. ground pork

1/2 lb. ground veal

1 Tbs. kosher salt

1/2 tsp. freshly ground black pepper

1 clove garlic, minced

2 large eggs, lightly beaten

1 cup finely grated imported Locatelli Romano or Parmigiano Reggiano (or half and half); more for serving

1-1/2 cups plain dry breadcrumbs, (I used fresh breadcrumbs made from a baguette)

1 Tbs. chopped fresh flat-leaf parsley

1 cup olive oil or vegetable oil; more as needed

1 lb. dried spaghetti

1/4 cup chopped fresh basil

Break up the ground meat into a large bowl. Sprinkle on the salt, pepper, minced garlic, eggs, grated cheese, breadcrumbs, 1-1/2 cups water, and parsley. Mix with your hands until everything is evenly distributed, but don’t over mix. Shape into meatballs by gently scooping up a handful of meat and rolling it into a nice even ball; each meatball should weigh about 4 oz. and be about 2-1/2 inches in diameter.

In a heavy skillet, heat the olive oil over medium heat. Gently set six of the meatballs in the oil and fry until they’re lightly browned on the bottom half, 5 to 6 min. Carefully turn them over using a slotted spatula and brown the other side. You are not cooking them all the way through. They will finish cooking in the sauce. This was a big lesson for me….I had always overcooked them, resulting in a dry, tough meatball!

Drain the meatballs on a few paper towels to soak up excess oil. Fry the remaining meatballs the same way.

For the marinara:

I changed this a bit, as we always have #10 cans of Italian tomatoes on hand…yes, seriously

1 #10 can, or 4 28 ounce cans, authentic San Marzano Italian tomatoes (I use Strianese Brand)

1/2 cup good quality, Italian olive oil (I use Partanna Brand)

10 cloves garlic, lightly smashed

2 Tbs. kosher salt; more as needed

1/2 cup chopped fresh basil

1/2 cup chopped Italian parsley

1 tsp. freshly ground black pepper

1/4 cup chopped fresh oregano

optional – 1-2 teaspoons crushed red pepper flakes – if you like a little heat

In a very large stockpot or heavy dutch oven, sauté the garlic in the olive oil, over low heat. Break up the tomatoes with your hands, while in the can. Add them to the stock pot. Season with salt and pepper. Let simmer 2-3 hours while you make the meatballs. Add the chopped fresh herbs during the last hour of cooking. Add the crushed red pepper flakes if using. Add the meatballs during the last 30 minutes of cooking. Simmer very gently.

for the pasta:

Bring a large pot of salted water to a boil. When the meatballs and sauce have been simmering for about 20 min., add the spaghetti to the boiling water and boil until it’s just about al dente, undercooked a bit.

The next step is called the segreto method, and is key to the success of the entire dish. I had never done this before and it made a huge difference!

When the spaghetti is done, drain it and return it to the pot it was cooked in. (DO NOT RINSE THE PASTA) Add a couple of ladlefuls of the marinara sauce to the spaghetti. Put the pot over high heat and, with a wooden spoon or tongs, constantly toss the pasta until each piece is coated with sauce, about 1 min. Transfer to serving bowls and ladle more sauce over the spaghetti, along with two to three meatballs. Serve with grated cheese.

I hope you enjoy this recipe! Dave did…5 meals in a row!

Buona serata,

Laura

Spicy Sesame Pork and Noodle Soup

03/07/2016 by Laura Leave a Comment

This recipe exemplifies “WHY” I love to cook! Calling for unfamiliar ingredients and new techniques, all leading me to new discoveries at the Asian market. I know these are the same things that will prevent many from making this recipe!

Starting as a kid, with the Time Life Foods of the World cookbooks, food has always allowed me to explore unknown places and cultures, without leaving my kitchen. The pictures, the recipes and finally; the meals, opened me up to new taste experiences. Luckily, the shrinking world (and Food TV) has made it easier to find “exotic” spices, seasonings, herbs, fruits and vegetables, that were a struggle to locate 30 years ago.

I am a big fan of warm, comforting bowls of broth, meat and noodles. They taste especially good after a week on the road, eating the nightly “specials” at some non-descript hotel! When this recipe showed up in my in box from Food 52, I knew I had to make it. It was originally posted by a food blogger from Hawaii, Gingerroot. The three day prep time, an extra trip to the Asian market and using every stock pot I own, were all worth it. This is absolutely delicious. I am excited that I have extras in the freezer, waiting for me to return from the next road trip!

Unlike most of my posts, I am not going to include detailed, step by step instructions. Food 52 did an amazing job, so refer to the link if you need help.

Spicy Sesame Pork with Noodles

adapted from this recipe

For Stock

3 pounds meaty pork neck bones – I used Pork Shanks
1 medium onion, rough chopped
2 medium carrots, preferably organic, scrubbed and rough chopped
1 tablespoon tamarind paste
2 tablespoons tomato paste
1 smoked ham hock
5 whole cilantro plants, including roots, well washed – I used one bunch of Cilantro
5 whole scallions, including roots, well washed

Preheat oven to 400° F.

Brown pork bones in a little oil, on both sides, over medium heat, in a large stock pot, that will fit in the oven. Cook about 15 minutes. Add carrots and onions to pan, piling vegetables on top of the bones. Roast for 30-45 minutes, until vegetables begin to char around edges and bones begin to caramelize. Add 14 cups water. Water should be covering bones by about an inch. Be sure and scrape up all browned bits from the bottom of pan.

In a small bowl, whisk tamarind paste, tomato paste, and 2 tablespoons water from the stockpot. Whisk this mixture into the stockpot. Heat stock over medium-high heat until nearly boiling, and then reduce to a slow simmer. Continue simmering (uncovered) for 2 hours.

After 2 hours, using a sieve, strain out vegetables, pressing down on solids so liquids go back into stockpot. One at a time, carefully take out bones and put them on a plate near your stockpot. Using small tongs and a fork (or two forks) remove the meat. Transfer meat (should have between 3-4 cups depending on how meaty your bones were) to a container with a tight fitting lid and refrigerate. Return bones, including cartilage and fat, and any liquid that may have accumulated on the plate, to stockpot. Continue simmering for 1 hour. At this point, you can allow mixture to cool slightly before refrigerating overnight. The next day, remove congealed fat layer from surface of stock before simmering for a final hour, adding the smoked ham hock, whole cilantro plants and scallions. Strain out hock and aromatics with a sieve, pressing down on solids to allow liquids back into stock. Repeat cooling and refrigerating step.

Alternatively, you can make the stock in one day by adding the smoked hock and aromatics after three hours of simmering (skipping the extra overnight in the fridge), and continue cooking for the final hour. Cool stock enough to refrigerate overnight (see above in step 8).

Seasonings For the Soup

14-16 ounces rice vermicelli (from an Asian market or section of the grocery store – Do not substitute gluten free rice noodles) *Feel free to substitute your favorite Asian noodle instead, such as ramen
1/2 cup chopped green onion
1/2 chopped cilantro
Pinch of salt
2 tablespoons balsamic vinegar
4 cups shredded Savoy or Napa cabbage
3 cups reserved pork meat, chopped
1 teaspoon sesame oil
1 1/2 tablespoons Aka (Red) Miso paste found in the Japanese section of an Asian market or some grocery stores
1-2 tablespoons Gochujang** (fermented Korean chili paste) found in the Korean section of an Asian market or some grocery stores
1/2 teaspoon sesame oil
1/4 cup Katsuo Furikake (Roasted Sesame Seed and Dried Bonito mix) *found in the Japanese section of an Asian market or some grocery stores

Take stock out of refrigerator and remove congealed fat layer from the surface of soup (stock should be more like jelly than liquid).

Heat stock over medium-high heat until nearly boiling, and then reduce to a slow simmer.

If you have them, use a suribachi (ceramic Japanese mortar with rough grooves on the inside of the bowl) and surikogi (wooden pestle) to grind katsuo furikake into a paste. If you do not, a regular mortar and pestle will also work. Add ½ t sesame oil midway through grinding to help mixture come together.

When almost all of the sesame seeds are mashed, add in 1 T of gojuchang. If you know you love heat, add 2 T. As you turn the pestle around the mortar, the gojuchang will ball up around the sesame seed mixture. Whisk this into the stock and allow soup to simmer for 20 minutes. If there is still a lot of sesame-gojuchang paste stuck in the mortar, add a little bit of stock to the bowl, stir, and pour mixture into the pot.

Turn off heat.

Place miso paste in a small bowl and whisk in enough hot stock (2-3 T) to liquefy the miso. Pour this into stock and stir to incorporate. Allow mixture to cool and refrigerate overnight.

Finishing the Soup

Remove your soup from the refrigerator and slowly heat it up.

In another pot, cook rice vermicelli according to directions on the package, and then drain in a colander, rinsing with some cold water to stop the noodles from cooking.

In a skillet large enough to hold pork and cabbage, heat sesame oil over medium heat.

Add chopped pork and stir to heat through. Add cabbage and stir to take off raw edge. Turn off heat, stir in balsamic and a pinch of salt.

Portion rice noodles into soup bowls.

Top each bowl with pork and cabbage.

Ladle steaming broth over each bowl.

Generously add chopped green onions and cilantro to each bowl and serve immediately. Enjoy!

Thanks for visiting. Have a wonderful evening!

Laura

**Gochujang – Awesome Korean Spicy condiment. A little sweeter than Siricha.

Memorial Day Fiesta – Pork Adobada Tamales

05/26/2014 by Laura 1 Comment

I began a rainy, drizzly Memorial Day weekend with another wonderful class at The Pantry at Delancey. This time it was a tamale class, taught by Rob Tallon. Yes, I have made tamales before, and yes I have posted them before… and as much as I liked my previous tamales, I was always left thinking they could be better! I was right. The tamales we made this weekend were outstanding, amazing, delicious, and absolutely the best EVER! [Read more…]

Low-Carb “Mock” Mashed Potatoes II and Savory Roast Pork

01/18/2014 by Laura 2 Comments

I recently discovered the wonderfulness of “mock” mashed potatoes, made with cauliflower, which I previously posted. While they were amazing, I thought they could be a little heartier and drier. So, the research and testing began. Many people use celery root in place of the cauliflower. Tried that….didn’t really care for it. That led to the concoction below – which combines celery root and cauliflower! It is my new personal favorite.

Mock Mashed Potatoes, Round 2

1 large head of cauliflower, rinsed and separated into small florets

1 large celery root (Celeriac), washed, peeled and cut into small cubes

16 ounces of chicken broth

4-5 cloves of garlic, peeled

1/4 cup shredded parmesan cheese

2 Tablespoons of butter or low fat sour cream, or both

salt and pepper

Place the celery root, cauliflower and garlic in a medium sauce pot. Add the chicken stock. Bring to a simmer and cook until soft, about 12-15 minutes. Drain well in a colander. Put back into the sauce pan and return to the stove on a very low simmer, for about 5 minutes, to remove as much of the residual liquid as possible. Meanwhile, line a baking pan with a few layers of paper towel. Spread the veggies on the paper towel to continue the drying process.

When you feel they are as dry as possible, return the veggies to the pan, add the additional ingredients and mash, with a potato masher, stick blender or electric mixer. Keep warm over very low heat until ready to serve.

For the Roast Pork with Oven Roasted Vegetables

1 Boneless Pork Roast

1 large fennel bulb, halved and sliced

2 carrots, peeled, sliced on the diagonal into 2-3″ pieces

1 large onion, halved and sliced

6-8 garlic cloves, sliced

12 – 14 Brussels Sprouts, halved (Or any other vegetable you prefer)

1/2 cup dry white wine

Herbs de Provence

Salt and Pepper

1 Package of Brown Gravy Mix, your choice (Yes, sometimes I use these things!)

Place all the vegetables, except the Brussels sprouts in the bottom of a roasting pan. Season with salt and pepper. Place the pork roast on top of the vegetables. Season the roast with the Herbs de Provence, Salt and Pepper. Pour the white wine over the vegetables.

Roast in a 325′ oven until the internal temperature of the roast is 160′. Set the roast on a cutting board and cover with foil to keep warm. Put the Brussels sprouts in the roasting pan, and return to the oven for another 20 minutes.

Make the gravy while the veggies are roasting. Taste all for seasoning. Slice the roast. Serve with the “mock” mashed potatoes, gravy and roasted veggies.

Székelyalmás (Pork with Apples and Cider Cream Sauce) with Farro

11/22/2013 by Laura Leave a Comment

A friend recently asked how I come up with all the different things I end up cooking, which I thought was a great question! My personal email box is filled with blog posts from my favorite bloggers, daily recipe blasts from Saveur, Food and Wine, Bon Apetite, and Food Network TV, just to name a few. While most of these are deleted after a quick glance, there are those that stand out do to their uniqueness, or familiarity, or implied adventure into the unknown.

This Transylvanian recipe, published by Saveur in February of 2012, was so delicious and different! I made it with pork chops, but I could see making it with a whole pork loin, and being a very elegant presentation. Though the recipe recommended white rice, I served the dish with farro. The nutty farro went perfectly with the sauce! http://www.saveur.com/gallery/Transylvanian-Recipes?page=6

Ingredients

1/3 cup olive oil

4 tbsp. unsalted butter

4 pork loin chops – boneless, bone in – your choice

Kosher salt and freshly ground black pepper, to taste

1/2 cup flour

2 tart apples, such as Granny Smith, peeled, cored, and cut into 8 wedges each

3 cloves garlic, finely chopped

1 small yellow onion, finely chopped

1/2 red Fresno chile, stemmed, seeded, and minced

1 1/2 cups hard apple cider (Buy a 750ml bottle, and serve the rest with the meal!)

1/2 cup chicken stock

1/2 cup heavy cream

1/4 cup Dijon mustard

1 tbsp. finely chopped marjoram

1 tbsp. finely chopped parsley

Instructions

Heat 2 tbsp. each oil and butter in a 12″ skillet over medium-high heat. Season pork on both sides with salt and pepper, and dredge half the pieces in flour; add to skillet, and cook, turning once, until lightly browned on both sides, about 1 minute.

Transfer to a plate, and set aside; repeat with 2 tbsp. oil, remaining butter, and remaining pork and flour; transfer all pork to plate.

Return skillet to heat, and add remaining oil; add apples, garlic, onion, and chile, and cook, stirring occasionally, until soft, about 3 minutes.

Add cider, and cook until reduced by half, about 5 minutes.

Add stock, cream, and mustard, and bring to a boil; return pork to skillet, and add marjoram. Reduce heat to medium, and cook until pork is cooked through and sauce has thickened, about 10 minutes.

Season with salt and pepper, and sprinkle with parsley; serve with rice or *farro.

*If Farro is new to you, check out the great article here from NPR’s Kitchen Window!

http://www.npr.org/2013/10/02/227838385/farro-an-ancient-if-complicated-grain-worth-figuring-out

Pork Chops “Marsala” Style with Butternut Squash, Sweet Potato and Sauteed Apple

10/09/2013 by Laura Leave a Comment

We don’t have pork chops very often, not sure why. I found beautiful, all natural chops at the market last week. I mulled a few ideas over, took stock of what I had on hand, and decided on a “Marsala” style preparation. They were delicious! To have everything shown here “finish at the same time” start your squash and Brussels sprouts, before you start the chops.

For the Pork Chops Marsala

4 lean chops, with bone or without

Olive oil for frying

Salt and Pepper

3/4 pound sliced mushrooms, we like Cremini

3 Tablespoons of butter

1 cup Marsala

1 Tablespoon Bisto

Thyme for garnish, fresh or dry

Heat the oil in a large, heavy skillet, over medium high heat. Season the chops on both sides with salt and pepper. Brown on both sides. Remove to a plate.

Add the butter to the sauté pan, then add the sliced mushrooms. Sauté until a light golden brown. Add in the Marsala wine. Let simmer for about 5 minutes to reduce the alcohol. Add the chops back to the pan and continue to cook, until done, about 30 minutes. Remove the chops and thicken the sauce by whisking in the tablespoon of Bisto. Reduce to a very slow simmer. Return the chops to the pan and keep warm until ready to serve.

Serve with roasted butternut squash and Brussels sprouts, for the perfect fall meal.

For the Butternut Squash and Sweet Potato Mash with Sautéed Apple

1 medium size butternut squash, peeled, seeds removed and cut into 1″ dice

2 sweet potatoes, peeled and cut into 1″ dice

2 Tablespoons butter

For the Sautéed apple topping

1 apple, I used a Gala

2 Tablespoons of butter for sautéing

Dash of cinnamon, dash of cloves, dash of nutmeg

Place the diced squash and sweet potato in an ovenproof dish. Dot with the butter. Roast at 350′ about 45 minutes, until soft. Drain all accumulated water from the dish. Mash with a potato masher or immersion blender. Keep warm until ready to serve.

Slice the apple into thin slices. Warm the butter in a small sauté pan. Sauté the apple until a little soft. Season with the spices. Place a spoonful over the squash, when serving. Alternately, you can place the sautéed apples over squash all at once, and keep warm in the oven.

For the roasted Brussels Sprouts

Rinse the sprouts. Slice off the ends. Cut an “X” in the end with the tip of a sharp knife. Place in an ovenproof dish. Pour a good dash of olive oil over the sprouts. Season with salt and pepper. Roast at 350′ about 40 minutes, or until fork tender.

Chicken, Andouille Sausage and Shrimp Gumbo

09/23/2013 by Laura 3 Comments

We first started making Cajun style food at home, when one of our all time favorite restaurants, Berk’s in Ballard, closed years ago. We still miss Berk’s and always compare our food to what we would have ordered there. Dave’s love of Cajun food grew even stronger with frequent visits to The Cajun Queen in Charlotte, NC, during the six months he lived there for work.

I am certain I will get emails telling me that our version of Gumbo is not authentic – which I will acknowledge right now. Our recipes are suited to our tastes and have come together after reading Gumbo recipes from John Besh, Emeril, The Junior League of Lafayette, The Cajun Gourmet: Carlo Di Napoli, Paul Prudhomme, Justin Wilson and many others. This is about a 3 hour preparation, so plan accordingly.

Need some Cajun inspiration to get you started? Check out Dave singing Jambalaya with our friends The Hank Williams Review, at our wedding a “few” years ago!

Laura and Dave’s Gumbo

For the roux

3/4 cup of High Heat Oil – I like Spectrum High Heat Sunflower Oil

3/4 cup of flour

Heat the oil in a large, very heavy stock pot. Heat over medium high heat, to just about smoking. Add the flour, stir constantly to bring the roux to the color of peanut butter. If it starts to smoke, turn it down a little. You will know if you have burnt it and need to start over, as it will smell burnt! This process should take about 30 minutes, or as Emeril once told me – about the time it takes to drink two beers!

2 cups diced celery

2 cups diced onion

2 cups diced green pepper

Add half the diced vegetables to the finished roux, stirring well. Let cook about 10 minutes. Add the remaining vegetables and cook another ten minutes. (Adding them all at once puts too much water into the mixture and will stop the cooking.)

1 22 ounce bottle of dark beer

1 quart (32 ounce) seafood stock

1 16 ounce can diced tomatoes with juice

Add the beer and simmer about 5 minutes to reduce the alcohol. Stir in the stock and the diced tomatoes.

Next, add the seasonings. You will adjust the seasoning throughout the cooking process. Start with the lowest recommended amount first!

4-6 Tablespoons Cajun Seasoning (make sure it is salt free, so you can control the salt)

1 Tablespoon Marjoram

2 Bay Leaves

1/2 teaspoon cayenne pepper

Kosher salt

Fresh ground black pepper

Simmer the mixture over low heat about 40 minutes. While the mixture is simmering, grill the sausage and chicken thighs to add color and flavor. You are not cooking them all the way through. Let the sausage and chicken cool before adding back into the pot, to ensure they retain their juices.

8-10 boneless, skinless chicken thighs, seasoned with a little Cajun seasoning, salt and pepper

6-8 Andouille Sausage (we love the Pork Andouille sausage from Whole Foods)

Add the chicken thighs and the sausage to the gumbo and continue to simmer over very low heat about an hour. Adjust for seasoning….Does it need more Cajun spice, cayenne, salt, pepper? We do not cut the sausage up. We have found leaving them whole keeps them a lot juicer.

2 cups sliced okra (we use frozen)

At the end of one hour, add the frozen okra. Continue to cook another hour. Once again, adjust for seasoning….Does it need more Cajun spice, cayenne, salt, pepper?

Add the shrimp about 30 minutes prior to serving. Simmer very gently. Overcooking the shrimp will make them tough and rubbery. Adding the shrimp at the same time you start the rice, will ensure everything is ready to go at once.

1 pound 21/25 count raw, peeled/deveined tail-on shrimp

Diced green onions for garnish

Cooked white rice for serving

To plate, place a scoop of rice on a plate or bowl. Add a scoop of gumbo and garnish with sliced green onion. Serve with a crisp green salad and fresh, crusty bread.

Laura and Dave’s Gumbo – Ingredient List

3/4 cup of High Heat Oil – I like Spectrum High Heat Sunflower Oil

3/4 cup of flour

2 cups diced celery

2 cups diced onion

2 cups diced green pepper

1 22 ounce bottle of dark beer

1 quart (32 ounce) seafood stock

1 16 ounce can diced tomatoes with juice

4-6 Tablespoons Cajun Seasoning (make sure it is salt free, so you can control the salt)

1 Tablespoon Marjoram

2 Bay Leaves

1/2 teaspoon cayenne pepper

Kosher salt

Fresh ground black pepper

8-10 boneless, skinless chicken thighs, seasoned with a little Cajun seasoning, salt and pepper

6-8 Andouille Sausage (we love the Pork Andouille sausage from Whole Foods)

2 cups sliced okra (we use frozen)

1 pound 21/25 count raw, peeled/deveined tail-on shrimp

Diced green onions for garnish

Cooked white rice for serving