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Real Good Food. Apple-Stuffed Porkchops4–6 thick (1–1½”) pork chops with pocket cut into side
1 sweet potato, roasted in skin at 450° for 1½ hours
1 medium onion, chopped
3 tablespoons unsalted butter
½ cup half and half
1 tart apple, peeled, cored and chopped
2 teaspoons fresh thyme
½ cup pecans, chopped
1 cup panko (plain, Japanese-style) breadcrumbs
salt and pepper
2 tablespoons olive oil In a medium saucepan, over medium-high heat, melt butter and sauté onions until soft. Add cooked sweet potato (chunky is good), half and half, apples, thyme, pecans and breadcrumbs. Season with salt and pepper and mix well. Place a large spoonful or two of stuffing into each pork chop. Season chops with salt and pepper.Heat olive oil in a large sauté pan, over medium high heat. Sear pork chops until golden brown on each side.Place chops in an oven-proof baking dish and bake at 350° until done—about 30-40 minutes. Internal temperature of the pork should reach 160°. Let rest for 10 minutes before serving.
Farm House Frittata
Made with farm fresh eggs!
18 really fresh eggs from the market
Any or all of these: sautéed mushrooms, potatoes, spinach, peppers, ham, onions
1 cup grated Gruyere (or Swiss or cheddar) cheese
Olive Oil
Butter
Preheated 400 degree oven.
Evenly heat iron skillet on medium low burner. Add enough olive oil and butter to coat the entire skillet including the sides. Add in fresh vegetables or already sautéed ingredients. Heat through. Wisk the eggs and add them to the skillet. Add in the grated cheese. Combine all ingredients being careful not to scramble the eggs. Let the eggs set a bit around the edges. Carefully transfer the skillet to the oven.
An 11″ skillet containing 18 eggs can take about 40 minutes to bake. Check the eggs after about 8 minutes (depending upon your oven, number of ingredients and size of your skillet). The frittata is done when the knife or cake tester comes out clean. Run a knife along the sides of the frittata to loosen it from the skillet. Place the serving plate or cutting board on top of the skillet and turn the skillet over. Serve while warm.
Coffee & Almond Milk Granita
This is a frozen dessert version of an almond latte--creamy and nutty. It takes approximately 14 hours to steep and freeze the granita, but it's worth it!1 1/2 cups whole unblanched almonds
3 cups milk
2/3 cup sugar, divided
2 1/2 cups freshly brewed coffee Preheat oven to 350°. Spread almonds on a baking sheet and toast in oven until browned and fragrant, about 8 minutes.
Meanwhile, heat milk in a saucepan over high heat until hot. Stir in hot almonds and 1/3 cup sugar; let cool. Chill, covered, at least 8 hours or overnight.
Pour almond-infused milk through a strainer into a metal loaf pan; discard nuts.
In another metal loaf pan, stir coffee and remaining 1/3 cup sugar until sugar dissolves. Wrap both pans airtight; freeze. After 2 hours, stir slushy liquid with a fork, scraping sides of pans to create larger granita flakes. Return pans to freezer until completely frozen, about 4 hours.
Chill 8 bowls. Remove pans from freezer 5 to 10 minutes before you want to serve granita. Using a fork, scrape tops of granita to break into flakes. Spoon about 1/2 cup coffee granita into each chilled bowl and 1/2 cup almond milk granita alongside.
Make ahead: Up to 4 days. Mexican Chicken Soup2 whole chickens (3 1/2 pounds each)
4 carrots, halved crosswise
1 large yellow onion, halved
1 tablespoon kosher salt
1 1/2 cups long-grain white rice
1/4 teaspoon black pepper
2 avocados
1/2 cup fresh cilantro leaves
3 limes, halved Rinse the chickens and pat dry with paper towels. Place the chickens, carrots, onion, and salt in a 12-quart pot. Add enough cold water (about 16 cups) to cover. Bring to a boil. Reduce heat and simmer gently, uncovered, for 1 hour. Skim off any foam that appears. Transfer the chickens to plates; let cool. Remove and discard the carrots and onion. Add the rice to the broth and simmer for 20 minutes. Meanwhile, shred the chicken meat, discarding the skin and bones. Add the meat and pepper to the broth and heat for 3 minutes. Scoop the avocados into individual bowls and ladle the soup over the top. Sprinkle with the cilantro and squeeze on the limes. Recommended: Use a 12-quart pot To Freeze: Omit the avocados, cilantro, and limes. Let the soup cool, then ladle into large resealable bags, filling each one halfway. Store for up to 3 months. To Reheat: Thaw overnight in the refrigerator or thaw partially in the microwave. Warm in a covered saucepan over medium-low heat for 20 minutes. Scoop the avocado into bowls, ladle in the soup, and garnish with the cilantro. Serve with the lime wedges on the side.
Penne with Butternut Squash & Ham
Soft and creamy mascarpone cheese forms the base for a pasta sauce that's deliciously rich and absolutely simple. 1 butternut squash (about 2 pounds), peeled, halved lengthwise, seeded, and cut into 1/2-inch dice
2 tablespoons olive oil
1 teaspoon salt
1/8 teaspoon fresh-ground black pepper
1 1/4 teaspoons dried sage
1 cup mascarpone cheese
1/2 cup half-and-half
3 scallions including green tops, chopped
3/4 pound penne
1/4 pound sliced smoked ham, such as Black Forest, cut into thin strips
1/4 cup grated Parmesan Heat the oven to 450°. Put the squash on a large baking sheet and toss with the oil, 1/4 teaspoon of the salt, the pepper, and sage. Spread the squash out in a single layer. Roast, turning occasionally, until tender and starting to brown, 15 to 20 minutes.
2. In a small bowl, stir together the mascarpone, half-and-half, scallions, and the remaining 3/4 teaspoon salt.
3. Meanwhile, in a large pot of boiling, salted water, cook the penne until just done, about 13 minutes. Reserve 1 cup of the pasta-cooking water and drain. Return the pasta to the hot pan. Stir in the squash, mascarpone sauce, and ham. If the sauce seems too thick, add some of the reserved pasta-cooking water. Serve topped with the Parmesan.
Variations:
Instead of butternut squash, roast cubes of another winter squash, such as pumpkin or acorn squash--or try roasting cubed sweet potatoes. Stuffed Baked Apples*6 baking apples, such as Granny Smith, Braeburn or Rome Beauty
• 1 tablespoon fresh lemon juice
• 1/4 cup melted butter
• 1/3 cup honey
• 3/4 cup chopped walnuts
• 1/2 cup uncooked regular oats
• 1/4 cup diced dried figs (about 4 to 5 dried figs)
• 1 teaspoon ground cinnamon
• 1 tablespoon butter
• 1/2 cup apple juice or water
• Ground cinnamon, cinnamon sticks, sweetened whipped cream and fresh lemon balm sprigs, for garnish Preheat oven to 375 degrees. Cut a thin slice from bottom of each apple, forming a flat surface. Cut 1/4 to ½ inch off the top of each apple. Core apples, starting at stem end, without cutting through opposite end. Scoop out pulp to remove remaining core and to create a cavity for stuffing. Brush exposed flesh of apple with lemon juice. Combine melted butter and honey in a medium bowl. Stir in walnuts, oats, figs and cinnamon; stuff each apple cavity with the mixture. Place apples in a baking dish. Top each apple with a thin slice of butter; pour apple juice around apples. Cover pan tightly with aluminum foil. Bake 30 to 40 minutes or until apples are tender when pierced with a fork. Remove foil and continue to bake 10 to 20 minutes or until apples are soft. Garnish as desired with cinnamon, cinnamon sticks, whipped cream and/or fresh lemon balm.
Butternut Squash Soup
Just what you need on a cold winter day!6 bacon slices
1 large onion, chopped
2 carrots, chopped
2 celery ribs, chopped
1 Granny Smith apple, peeled and finely chopped
2 garlic cloves, chopped
3 lbs. butternut squash, peeled, seeded and chopped
1 (32-ounce) container low-sodium, fat-free chicken broth
2 to 3 tablespoons fresh lime juice
1 1/2 tablespoons honey
2 teaspoons salt
1 teaspoon ground black pepper
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/8 teaspoon ground red pepper
1/4 cup whipping cream
Garnishes: sour cream, ground red pepper Cook bacon slices in a Dutch oven until crisp. Remove bacon, and drain on paper towels, reserving 2 tablespoons drippings. Crumble bacon, and set aside.
Sauté onion and carrots in hot bacon drippings in Dutch oven over medium-high heat 5 minutes or until onion is tender. Add celery and apple, and sauté 5 minutes. Add garlic, and sauté 30 seconds. Add butternut squash and chicken broth. Bring to a boil; reduce heat, and simmer 20 minutes or until carrots are tender.
Process squash mixture, in batches, in a blender or food processor until smooth.
Return to Dutch oven. Add lime juice and next 7 ingredients. Simmer 10 to 15 minutes or until thickened. Top with crumbled bacon.
Sweet Potato Tart
This special recipe is from the Boxwood Bistro in Franklin and is featured in the "Taste of Historic Franklin" cookbook.1-9” deep-dish pie crust
2 sweet potatoes, peeled and sliced ¼” thick strips
2 tbsp salt
1 medium yellow onion, peeled then julienned
¼ cup vegetable oil Cheese Mixture:
1 tsp sugar
1 cup shredded cheese
1/4 cup parmesan cheese
salt & pepper to taste Custard:
3 large eggs
1 cup heavy whipping cream
1/2 tsp salt
2 cloves minced garlic
1/4 tsp black pepper PREHEAT oven to 350˚.
Place sweet potatoes and salt in a medium pot of hot water and bring to a boil for 10 minutes or until potatoes are done. While potatoes are cooking, heat a medium skillet over high heat.
Add oil, onions, salt/pepper and sugar and stir to incorporate. Move onions around pan until they are a nice golden brown. Set aside.
Drain potatoes through a strainer and leave there for at least 5 minutes to make sure all water has drained. Place in pie shell and spread out evenly. Place caramelized onions on top and spread evenly. Then top with cheese mixture and set aside. Place eggs in a medium bowl and whip. Add remaining custard ingredients and whip to incorporate. Using a ladle, spread custard over pie ingredients. Cook for 30 minutes. (Test readiness by sticking a small paring knife in the middle. If it comes out clean, the tart is ready. If not, cool in 4-minute increments until done). Remove from oven and set on rack for about 5 minutes to set. Then, slice & enjoy! Rosemary New Potatoes
Rosemary is a strong herb, so a little goes a long way. Experiment with the amount of rosemary to see what works best for you!1/4 cup fresh rosemary
1/4 cup olive oil
1 teaspoon garlic powder
Fresh pepper
20 small, whole new potatoes
Skewers Mix first four ingredients and toss with potatoes. Skewer potatoes and grill for 25 minutes, turning occasionally and basting with olive oil mixture. Goes great with steak, fish and chicken
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