While I know I haven't stopped eating, I couldn't figure out why the blog entries have suddenly come to a halt. My analysis brought several excuses. First and foremost was the elusive patio. I've hit every patio I could find over the last month, which has kept me out of the house and the kitchen. Summer cooking also seems less like cooking than the experiments I try in the winter. I think barbecues just call for simplicity and I haven't quite figured out how to make my grill-top creations exciting enough to write about. Finally, I pulled out several of my old favorites and repeat entries just don't make for good reading.
Now that I've given you all my excuses, here's what I ate for Sunday dinner. A good price on pork chops and incessant rain called for an attempt at a way to make pork chops juicy and delicious. I included some goods sides that I can carry as lunches too.
Pork Chops in Balsamic Cherry Sauce
Adapted From: Fairchild, B. (2006). The Bon Appetit Cookbook. Hoboken, N.J.: John Wiley & Sons. p. 293.
Serves 4
Ingredients
- 4, 140g pork chops
- 1/2 cup balsamic vinaigrette*
- 2 T butter
- 2 shallots, sliced thinly
- 1/2 cup chicken broth
- 1/2 cup dried cherries
Method
Place the pork and vinaigrette in a dish to marinate for 15 minutes. Make sure that the chops are turned at least once to coat.
Melt the butter in a heavy skillet over medium heat. Lift the pork from the marinade, shaking off the excess liquid and place in the skillet, reserving the marinade. Sprinkle the pork with pepper. Saute until brown, at least three minutes per side. Transfer the pork to a plate. Add the shallot to the skillet and stir until soft, about one minute. Add the broth, cherries and reserved marinade and bring the mixture to a boil, scraping off the brown bits from the sides of the pan. Return the pork to the skillet and simmer, turning the pork once until it is cooked through, the cherries are tender and the sauce has thickened, about four minutes. Season the sauce with more salt and pepper if required. Transfer the pork to plates, top with the sauce and serve.
*You can make your own by whisking a 1/4 cup of balsamic vinegar with 1/4 cup of any oil of your choice and seasoning it with salt and pepper. Add a tablespoon of dijon mustard for some additional kick.
Quinoa Pilaf with Mushrooms & Caramelized Onions
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| Opted for oyster and porcini mushrooms |
From: http://eat-drink-love.com
Ingredients
- 1 cup quinoa
- 2 cups chicken broth
- 2 T olive oil
- 1 small onion, diced
- 1 cup mushrooms, roughly chopped
- 2 cloves garlic minced
- 1/3 cup toast pine nuts
- 2 T parsley, chopped
- Salt & pepper to taste
Method
Bring the broth and quinoa to a boil, reduce heat and simmer for 15 minutes. While the quinoa is cooking, heat the oil in a frying pan and saute the onions and mushrooms for about 5 minutes. Add the garlic and let cook for about a minute. Empty the quinoa into a bowl and add the mushroom mix to it, mixing well. Toss in the pine nuts, parsley, salt and pepper and serve.
Chopped Salad with Feta, Lime and Basil
Adapted from: http://smittenkitchen.com
The original recipe used various wax beans, cucumber and radishes for the vegetables along with mint as the herb of choice. I opted for green beans, asparagus, both blanched, radishes and basil as my herb. Go nuts with your favorite herbs and veg people!! That's what this salad is meant for!
Combine the vegetables, feta, onions, sunflower seeds and basil into a bowl. In a separate dish, add the lime juice with the oil, chili powder, salt and pepper. Whisk well until all ingredients are well combined. Add the dressing to your vegetables and toss well. This salad can be eaten immediately, but makes for great leftovers.
Chopped Salad with Feta, Lime and Basil
Adapted from: http://smittenkitchen.com
- 3 cups, crunchy vegetables, chopped
- 1/3 cup crumbled feta
- 2 green onions, finely chopped
- 1/3 cup sunflower seeds
- 2 T chopped basil
- 1 t chili powder
- 2 T lime juice
- 2 T olive oil
- Salt & pepper to taste
The original recipe used various wax beans, cucumber and radishes for the vegetables along with mint as the herb of choice. I opted for green beans, asparagus, both blanched, radishes and basil as my herb. Go nuts with your favorite herbs and veg people!! That's what this salad is meant for!
Combine the vegetables, feta, onions, sunflower seeds and basil into a bowl. In a separate dish, add the lime juice with the oil, chili powder, salt and pepper. Whisk well until all ingredients are well combined. Add the dressing to your vegetables and toss well. This salad can be eaten immediately, but makes for great leftovers.
