Grilled Orange-Chili Pork Chops: one for the end of summer

This recipe for marinaded sweet-spicy pork is one of my favorites for outdoor grilling season, which is quickly drawing to a close here in Seattle. The sweetness of orange marmalade is a nice counterpoint to spicy chili powder, mustard, pepper, and garlic. I think of this as a sort of quick-fix gourmet BBQ. I am sure BBQ purists would object to my use of the term, since I use a high-quality cut of meat here (top loin pork chops) instead of the more typical tough BBQ meats that must be cooked a long time to achieve tenderness. This marinade caramelizes beautifully, creating a delicious sweet-spicy-smoky flavor. It could be used to great effect for "real" BBQ meats if desired, but the cook time must be adjusted accordingly for different cuts of meat.

Champagne Risotto with Yellow Tomatoes: vegetarian comfort food

Risotto is the sophisticate's comfort food. Here I've dressed up the basic dish with Prosecco and yellow cherry tomatoes. I served this creamy, subtly sweet risotto with sauteed summer vegetables and an heirloom tomato salad. Paired with a glass of leftover bubbly, this was a satisfying vegetarian meal.

Ingredients

1 quart vegetable or chicken broth
1 cup sparkling white wine
3 tbsp butter
2 large shallots, finely diced
1 garlic clove, finely chopped
1 1/2 cups Arborio rice
1/2 cup parmesan, finely grated, plus 2 tbsp shavings to serve
1 tbsp olive oil
20 yellow cherry tomatoes
2 sprigs thyme plus additional for garnish
salt and pepper

Directions

1.  Add the broth and wine to a pan and simmer over medium heat.

2.  Melt 2 tbsp butter in a saucepan over medium heat.  Saute the shallots and garlic until soft but not brown, about 4 minutes.

3.  Add the rice and cook for about 1 minute, stirring constantly.

4.  Add a ladleful of the broth mixture and stir until it is absorbed.  Repeat.  Add one ladleful at a time and stir constantly until absorbed, then add the next ladleful.  This should take about 15-20 minutes total.  Note:  Risotto is a high maintenance diva, requiring constant attention and patience.  Don't neglect stirring or it will not turn out right.

5. Turn off the heat.  Add 1 tbsp cold butter and the grated parmesan, stirring to fully incorporate.  Cover and set aside.

6.  In a small fry pan, heat the olive oil over medium heat.  Add the tomatoes, thyme, salt and pepper and saute for about 3-4 minutes, until tomatoes are soft and just starting to split.

7.  Serve the risotto topped with tomatoes and parmesan shavings, and garnish with a sprig of fresh thyme.

I also created a small heirloom tomato and basil salad, drizzled with basalmic vinegar and a little olive oil.

Buon appetito!

Chicken and Leeks with Cream Sauce: light summer fare

Leeks and spices infuse chicken cutlets and cream with a subtle blend of flavors, and shrimp add a little additional complexity to this flavorful dish. This is my reinterpretation of a recipe that was published in the LA Times in 1982. My mom pulled it out of an old file of newspaper clippings, scanned it, and emailed to me recently. I got a leek in my Full Circle Farm produce box this week, so decided to give her recipe a try. I'm glad I did -- it was delicious!

Ingredients

1 large leek

2 large shallots, chopped

4 tbsp butter, divided

1/4 tsp ground marjoram

1 bay leaf

2-3 sprigs fresh thyme (may sub 1/8 tsp ground thyme)

1 lb boneless skinless chicken breasts cut into sections (may use tenders) 

salt and pepper

3/4 cup chicken broth

1 cup heavy cream

large handful cooked shrimp, tails removed

Directions

1.  Wash and cut the leek in half.  Julienne 1 cup of leek in small pieces approximately 1/8-1/4" wide and set aside.  Coarsely chop the rest.

2.  Using med-low heat, melt 2 tbsp butter in a large skillet or pot with a lid.  Add the coarsely chopped leeks and shallots.  Saute until softened, approximately 3 minutes, but do not brown.

3.  Add the marjoram, thyme, and bay leaf, stirring to incorporate.

4.  Add the chicken pieces, lightly sprinkling with salt and pepper.  Cook approx 2 minutes per side, then reduce the heat to low and cover.

5.  Allow the chicken to cook, covered, over low heat until cooked through but not tough, approx 10 minutes for medium sized pieces.  

6.  Remove chicken to a plate and cover.

7.  Add broth to the pot, raise heat to med-high, and boil until liquid is almost completely absorbed.  

8.  Add the heavy cream and reduce slightly on med-high heat until approximately 3/4 cup of liquid remains.

9.  In a separate saucepan, melt 2 tbsp of butter over med-low heat.  Add the julienned leeks and saute for 1-2 mins.

10.  Using a wire basket strainer, strain the cream from the large pot into the small saucepan.  (Discard the spices, shallots, and cooked leek left in the strainer.)  Stir to incorporate.

11.  Add the cooked shrimp to the cream sauce and heat for approximately one minute.  

Serve the chicken topped with cream sauce and shrimp.  Rice and raw veggies are a nice compliment to this light summery dish.  

On that note, I found it interesting that the original recipe was published on Dec. 2, 1982.  I wouldn't think to serve this meal in winter... but then again, winter days in Seattle don't look much like those in sunny Los Angeles.

Cream of Watercress Soup: a touch of French sophistication

This delicate and refreshing soup from Tours is based on watercress, a piquant herb that I grow in my garden.  The key to a perfect result is to blanch the watercress to remove most of its acid first, and then simmer it in broth for several minutes to mellow the flavor.  The result is a light cream soup with just a hint of sharpness.  Perfect as a starter for a sophisticated meal.

Ingredients

1 large bunch watercress, stems discarded

2 tbsp butter

2 medium-large gold potatoes, peeled and sliced

3 cups chicken broth

salt & pepper

1 cup milk

1/4 cup crème fraîche (may substitute heavy cream)

pinch nutmeg

Directions

1.  Bring a large pot of water to a boil and add the watercress, reserving a few sprigs for garnish.  Blanch for 90 seconds.  (Blanching for a shorter time will yield a green soup.  If blanched for more than 2 minutes, the watercress will lose its flavor.)  

2.  Drain, rinse the leaves in cold water, and squeeze dry with your hands.  

3.  Melt the butter over low heat in a soup pot.  Add the watercress and cook for 3 minutes, stirring constantly, until the remaining liquid has evaporated.

4.  Add the potato slices and chicken broth and bring soup to a boil.  Season lightly with salt and pepper.

5.  Reduce heat to med-low, cover, and simmer for 15-20 minutes until potato is tender.

6.  Turn off the heat.  Using an immersion blender or food processor, puree the soup.  (If soup was removed from the pot to do this step, return it to the pot.)

7.  Stir in the milk.  Turn on the heat to med-low and return the soup to almost (but not quite) boiling.

8.  Turn off the heat.  Add the crème fraîche and nutmeg, stirring well to incorporate.  Taste the soup and adjust the seasoning.  

9.  Using a slotted spoon, remove any large pieces of watercress that remain.  

Serve hot, or ladle into bowls and chill for one hour in the refrigerator for a cold soup.  Garnish with the remaining sprigs of watercress.

  

Bon appetit!  

A Stellar Sauvignon Blanc: sunshine in a bottle

Hats off to Chateau Ste. Michelle for this lovely Sauvignon Blanc from Washington's Columbia River Valley. Refreshing and vibrant with a clean citrus finish, this white wine is an excellent pair for cream sauces, fish, chicken, and salads. My cook's mind considered lemon, cucumber, and herbs as I breathed in its light, summery bouquet. Galileo said, "Wine is sunlight, held together by water." In the case of this wine, I couldn't agree more.

Pork Chops with Cherry-Port Sauce: sweet-savory perfection

The careful combination of sweet and savory flavors can delight the palate.  Pork chops are braised with port soaked cherries, shallots, garlic, fresh thyme, and a splash of white basalmic vinegar to create a perfect balance of flavor.  Try this for your next special meal - it's sure to impress.

Ingredients

1 cup cherries, pitted and chopped

1 cup port
1/2 stick butter, cut into pats
2 large shallots, sliced
1 clove garlic, minced
4-6 pork chops (approx 1" thick)
sprigs of fresh thyme
2 tbsp white basalmic vinegar




Directions

1.  Combine cherries and port in a small bowl. Set aside to soak.

2.  Melt the butter in a large skillet over medium heat, add shallots and garlic, and saute until lightly browned.

3.  Add the pork chops to the skillet and brown on both sides (~2 mins per side).  Remove chops to a plate.

4.  Add the port-cherry mixture and several sprigs of thyme.  Bring sauce to a simmer.

5.  Add the browned pork chops, arranging so they are partially submerged in the sauce.

6.  Reduce heat to med-low and cover, simmering the chops for 15 minutes.

7.  Flip the chops and simmer for an additional 10 minutes.

8.  Remove the chops to a plate and cover.

9.  Raise heat to high, add vinegar, and boil to reduce, 5-10 minutes.  Discard the cooked thyme sprigs.

10.  Serve the pork chops with sauce spooned over them.

To make a beautiful presentation, garnish the pork with a sprig of fresh thyme and compliment with a simply steamed green vegetable.  I chose green beans to contrast the fruity, burgundy colored sauce.  Asparagus or snow peas are other good choices.  I paired this with a Bordeaux.  Fruity wines such as Petite Syrah or Chianti would also be excellent pairs.

Life is sweet.  Savor it!

Strawberry-Rhubarb Tarts: A celebration of summer

What better way to launch a cooking blog than with a recipe for a sweet fruity treat?  The tang of rhubarb plays off the sweetness of strawberries in this summery dessert.  Orange zest and cloves add subtle complexity, and the buttery crust rounds out the flavor.  Enjoy!

Ingredients

Crust
1 1/2 cups flour
1/4 cup plus 2 tbsp powdered sugar
1/2 tsp table salt
12 tbsp cold unsalted butter, cut into pieces
1/3 cup granulated sugar

Filling
3/4 cup granulated sugar
1/8 tsp ground cloves
4 tbsp flour
zest of one orange
1/2 tsp vanilla extract
1 1/2 lb rhubarb, cut into 1/2 inch slices
1 1/2 cups sliced strawberries

Crust directions

1.  Preheat the oven to 350 degrees.
2.  In a large bowl, combine 1 1/2 cups flour with powdered sugar and salt.
3.  Use a fork to cut the cold butter into the flour mixture, stirring until a crumby texture is achieved.
4.  Scoop 2 cups of the crust mixture into an 8"x8" baking dish.  Reserve the remaining mixture.
5.  Add 1/3 cup granulated sugar to the reserved mixture, stir to incorporate, and set the bowl aside.
6.  Bake the crust for 25 minutes until golden in color.

Filling directions

1.  In a separate large bowl, combine 3/4 cup granulated sugar with ground cloves using a fork.
2.  Add 4 tbsp flour, orange zest, and vanilla and stir with the fork to thoroughly combine.
3.  Add the rhubarb and strawberries, mixing with your hands to fully coat the fruit in the sugar mixture.
4.  Pour the fruit filling onto the hot baked crust, distributing evenly out to the edges.
5.  Sprinkle the remaining crust crumbles over the top of the filling.
6.  Bake for 50 minutes, until top crust crumbles are light golden brown.

Cool to room temperature before cutting into squares to serve.

Note:  These tarts will keep for up to 5 days in a sealed container at room temperature.