Archives for posts with tag: cider

It’s the Holiday Season!

December 8, 2014 //
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This time of the year it is hard not to get Christmas songs stuck in your head. As I type I can hear Andy Williams singing “It’s the holiday season, and Santa Claus is coming around…” It goes on and on…. I don’t know whether it is because Patrick and I snuck away to Charleston last weekend, but the Christmas season feels short again this year and I feel like I’m far behind. I have to catch up, because for the first year ever Eliza fully understands that it is Christmas. It is adorable to watch – she loves the tree, the caroles and Frosty, but it also means that we better step it up and plan some fun activities and get her (or ahem, ask Santa) for some good presents!

Despite the busy season full of shopping, decorating, baking and general merriment I am still trying to slip a home-cooked meal in when I can. It isn’t as often as I’d like (there’s a pizza on its way while I type this), but I am hoping to get a few dinners made without the help of a microwave. Here are a couple of repeats, and two new meals that are delicious and perfect for the season. Enjoy!

The first snowman of the season (I know, he is a little scary)

The first snowman of the season (I know, he is a little scary)

Meal #1: Pork Chops with Apples and Onions + Braised Red Cabbage
Meal #2: Chicken Saltimbocca with Cheese + Sautéed Spinach
Meal #3: Brussels Sprouts and Pork (or Beef) Stir Fry + Rice
Meal #4: Lemon Pasta with Roasted Shrimp + Green Salad

Your grocery list, excluding the usual pantry items:

fresh sage – 1 bunch (or 1 tsp. dried sage)
white onion – 2
scallions – 1 bunch (approx. 4)
red cabbage – 1 head (2 1/4 pounds)
lemons – 3
spinach – 2 bags or bundles
apples – 5
brussels sprouts – 1 lb.
carrots – 2
jalapeno – 1
ginger – 1 small piece
fontina (provolone or gruyere work too) cheese – 6 slices (approx. 4 ounces)
pine nuts (optional)
apple cider – 1 cup
linguine – 1 box
dry red wine – 1/2 cup
rice (if you don’t already have it)
apple cider vinegar (if you don’t already have it)
oyster sauce (if you don’t already have it)
reduced-sodium soy sauce (if you don’t already have it)
unseasoned rice vinegar (if you don’t already have it)
dark-brown sugar (if you don’t already have it)
bone-in pork chops – 4 (3/4-1-inch thick)
flank or skirt steak – 1/2 lb.
bacon – 4 ounces (approx. 4 slices)
proscuitto – 6 thin slices
chicken cutlets – 1 1/2 lb.
shrimp – 1 1/2 lb.

 

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Categories Meal Plans

Pork Chops with Apples and Onions + Braised Red Cabbage

December 8, 2014 //
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Pork Chops with Apples and Onions
Pork Chops w Apples and Onions_Red Cabbage

Found this recipe while I was going through the latest Penzys catalogue. It is perfect for autumn/winter and pretty quick to prepare. I didn’t use the Bavarian seasoning in the original recipe and it was fine.

4 bone-in pork chops, 3/4-1-inch thick
1 TB. fresh sage (or 1 tsp. rubbed sage)
salt, to taste
ground pepper, to taste
1 TB. olive oil
2 TB. unsalted butter
1 large white onion, sliced
3-4 apples, cored and sliced
1 cup fresh apple cider

Rub sage, salt and pepper on both sides of pork chops. Heat a cast iron skillet over high heat and add the olive oil. Sear the pork chops on both sides until good and brown (about 5 minutes per side). Remove the chops.

Add the butter, onions and apples to the skillet and sauté until the onions are caramelized and the mixture has thickened, 15 minutes or so. Stir in the fresh cider and return the pork chops to the skillet. Cook for about 10-15 more minutes, turning the chops halfway through. Serve pork chops with a big scoop of apples and onions.

Braised Red Cabbage

I love red cabbage and have posted a similar recipe before with pork tenderloin, but this recipe from Martha Stewart is just for red cabbage and it is delicious!

4 ounces bacon (about 4 slices), cut crosswise into 1/2-inch pieces
1 medium onion, thinly sliced
1 head red cabbage (2 1/4 pounds), halved, cored, and cut lengthwise into 1/2-inch-thick slices
1/2 cup cider vinegar
1/2 cup dry red wine
3/4 cup water
2 tablespoons dark-brown sugar
Coarse salt and freshly ground pepper
1 tart apple, peeled, cored, and cut into 1/2-inch pieces

Cook bacon in a large pot over medium heat, stirring occasionally, until fat renders and bacon is crisp, about 8 minutes. Add onion, and cook, stirring occasionally, until translucent, about 3 minutes. Add cabbage, vinegar, wine, water, sugar, and 1 1/2 teaspoons salt; stir to combine. Raise heat to medium-high, cover, and cook 5 minutes.

Reduce heat to medium-low, and continue to cook, covered, stirring occasionally, 30 minutes. Stir apple into cabbage, and cook, covered, until cabbage and apples are tender, 25 to 35 minutes. Season with pepper.

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Transitions

October 3, 2014 //
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I certainly wouldn’t be the first to profess my love of autumn on the Internet. It is hard for me to let go of summer, but the arrival of tart apples, pumpkin beer and foliage help. And as much as I hate to say goodbye to tomatoes and corn, the new season allows me to indulge in cooking and eating some other favorites, such as roast chicken and winter squash.

This week’s meal plan is a bit of a transition into a new season and menu. Like farmers markets this time of year where you can still get some pretty good peaches as well as gorgeous winter squash this meal plan isn’t ready to completely concede to cooler weather. Roast chicken is back, but I haven’t started roasting Brussels Sprouts yet (they are better after the first frost). And a trip to a Connecticut apple orchard last weekend inspired the pork chops with apples and cider.

Apple Picking

Meal #1: Poached Eggs in Tomato Sauce with Toast + Bacon
Meal #2: Hamersley’s Roast Chicken with Onions and Potatoes + Steamed Green Beans
Meal #3: Pork Chops with Apples + Sautéed Kale
Meal #4: Pasta Carbonara with Leeks and Lemon

Your grocery list, excluding the usual pantry items:
fresh (or dried) sage
dried thyme
dried rosemary
bunch of basil – 1
lemon – 2
leeks – 4
red onion – 3
bunch of kale – 1
green beans – 1 1/2 lb.
medium red potatoes – 6
tart apples – 2
apple cider – 3/4 cup
diced tomatoes – 1 28 ounce can
good bread – 1 or 2 slices per person
short pasts – 1 box
Dijon mustard (if you don’t already have it)
Parmesan cheese (if you don’t already have it)
eggs – 1 dozen
1/2 -inch-thick boneless pork loin chops – 4 (5 ounces each)
bacon
whole chicken – 4 lb.

 

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Categories Meal Plans

Pork Chops with Apples + Sautéed Kale

October 3, 2014 //
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Pork Chops with Apples

Autumn is here, even though you wouldn’t know it here in the Northeast where this past weekend’s temperatures hit over 80 degrees! Despite the unseasonable weather we went apple and pumpkin picking in Connecticut with Patrick’s parents and came home with several pounds of delicious apples. Patrick and I probably both eat an apple a day, but we still have way too many. If I had the time I would make a pie or apple crisp, but for now I am working my way through our pile with savory dinner recipes, like this one from the Food Network, which I adapted for here.
Pork Chops w Apples

4, 1/2-inch-thick boneless pork loin chops (5 ounces each)
1 ts. dried sage
Freshly ground pepper
1 TB. extra-virgin olive oil
1 large red onion, cut into 1/2-inch wedges
2 tart apples, cut into 1/2-inch pieces
3/4 cup apple cider

Rub both sides of the pork chops with the sage, and salt and pepper to taste. Heat a large skillet over high heat, then add 1 TB. olive oil and sear the chops until golden on both sides, about 5 minutes total. Transfer to a plate. Add the onion and apples to the skillet and cook over medium-high heat until lightly browned, about 5 minutes. Season with salt and pepper and stir in the cider. Return the chops to the skillet. Cover and cook, turning once, until just cooked through, 4 to 5 minutes. Remove pork chops, onions and apples from the skillet and turn the heat up to medium-high so that the cider starts to boil. Let the cider boil for a minute or so until it thickens and then pour it over the pork.

Sautéed Kale

1 TB. olive oil
2 cloves of garlic, minced
1 bunch of kale (any kind will do), stems removed and roughly chopped
salt and pepper, to taste

Heat olive oil in a large skillet and then add minced garlic. Stir garlic for 1 minute, or until it starts to smell good and then add kale. Cook the kale and garlic until the kale is wilted, season with salt and pepper.

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Categories Meals