cider

I previously mentioned we are trying to create a little excitement at dinner time this year. One way we are doing this is to randomly grab a cookbook, open it and make whatever is on that page! I have to say, this “experiment” is working out very well! While I did not make all three recipes below on the same day, I do think they would make an inspired meal for your sweetheart on Valentine’s Day, or any other “show the love” day for that matter.

This post is a little different, as I am going to just “refer” you to the recipes. I am endorsing all of them as truly inspired and delicious, and I hope you will give them a try. I have provided you links to the books and the specific recipes. The photos are from the dishes I prepared for Dave and I. I am privileged to own a copy of all the books referenced.

The Chocolate Orange Beet Cake with Cream Cheese Walnut Frosting, is absolutely delicious. It is from Vivian Howard’s new cookbook, Deep Run Roots and was also featured on her PBS series A Chef’s Life. The book is heavy on southern, seasonal produce. I cannot wait to cook from it this summer, when the fresh ingredients are readily available at the farmers market. I made only 2 changes to the recipe. I used two 9″ layer pans, rather than 3 8″ layer pans. I also frosted the entire cake, sides and top. It all worked out perfectly.

My next “open the book and cook” recipe is from Top Chef Master, Floyd Cardoz. His new book Flavorwalla is filled with recipes inspired by what he cooks at home, what he grew up with and a few from the menus of his restaurants. The Grilled Shrimp with Fennel and Radish Salad, is something that he served at Tabla. It makes a wonderful first course, or a light meal. It gave me the chance to use my mandolin! It’s a must for slicing the fennel and radishes perfectly thin.

I seem to be going backwards with the courses. But hey, you can certainly start with chocolate cake if you want to….with a little ‘bubbly, and come back later for the rest of the meal!

The main course is also from Flavorwalla! This one was not a random recipe, but one I chose due to a craving for fresh, seared scallops. It’s quite an unusual take on traditional pan seared scallops, with the Cider Glaze over the top and the Cumin Scented Cauliflower Puree underneath. It all works! It’s an amazingly flavorful dish. Here is the link for Cider-Glazed Seared Scallops with Cauliflower Puree. I especially love the addition of cumin, ginger and shallot to the cauliflower puree. It adds a wonderful depth of flavor and you will not miss the cream or butter at all!

So there ya go….Valentine’s or any other special occasion meal, all laid out for you. All you have to do is shop and cook, pour the bubbly and light the candles.

Thanks for stopping by. I hope you have a wonderful evening!

Laura

A few production photos….just for fun!

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

Calling all lovebirds…a special meal for Valentine’s Day

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

Ingredients

Instructions