With December all upon us, it's natural to think to the holiday season. For me, that often means baking... particularly cookies. So, I ask you: What cookie, if any, do you absolutely want to make this year and why?
Thursday, December 6, 2012
Culinary Question of the Month
With December all upon us, it's natural to think to the holiday season. For me, that often means baking... particularly cookies. So, I ask you: What cookie, if any, do you absolutely want to make this year and why?
Sunday, December 2, 2012
Simple Chili
Background
The great state of California seems to have two seasons: dry and wet. Wet tends to roll around this time of year and, without fail, always makes me want to curl up at night with something warm to eat. One of my go-to dishes, incidentally also very good on oh-so-frigid Wisconsin nights, is chili. You can go out and find a plethora of variants on this dish, but I find that having a simple recipe down is best. Once you have that, elaborate as you wish. What follows is my basic chili recipe for lazy, chilly nights.
Ingredients
1 lb. ground turkey
1 14 oz. can diced tomatoes
1 14 oz. can kidney beans
1 C. frozen corn
1 green pepper, diced
1 pkg store-bought chili seasoning
-OR-
Homemade seasoning (mine is Penzey's Arizona Dreamin', salt, smoked paprika, cumin and a thickener like corn starch or flour)
Directions
In a large sauce pan, brown the turkey. The particular pans I use do not require lubrication to do this, but you know your cookware. If you usually need oil to prevent sticking, please apply. If I am going to allow my chili to cook for several hours (i.e. by some miracle, I harnessed forethought that day), I brown lightly. If it's an hour before dinner and I'm summoning the energy to even get off my butt, I brown more thoroughly. No one wants undercooked meat.
 |
| Hello Turkey |
If your turkey creates grease, you can drain it and return the meat to the same pot (mine typically produces little enough that I skip this step). Pour in the tomatoes, kidney beans (juice and all), and corn.
 |
| Wait, green peppers? |
Mumble an expletive to yourself as you run to the fridge for your forgotten green pepper. Dice and add to pot. Note: some people like a nice, big bite of pepper, others prefer it to add color, but never be the main player in any given spoonful of chili. Dice according to your preference. Add the seasoning and let the whole pot simmer over medium-low heat until you hear your husband pedal up the driveway and request you open the garage.
 |
| Mmmm...incorporatey |
Notes
As I said, this is a basic recipe and it can easily be changed, thusly:
1. One change we make quite often is omitting the meat. In this case, I tend to add a second kind of bean or sometimes a grain, like quinoa or couscous. More veggies is another popular option around here. Diced or pearl onions, zucchini, and even spinach have been big players in the past.
2. Don't feel married to the kidney bean. I know, I know, leaving out the kidney is probably somehow blasphemous to the real world of chili (though I seem to remember reading somewhere that beans weren't in "real chili"), but I just don't see it. We often use black beans instead of, or in addition to kidneys. And if I'm doing a chicken chili, I will use cannellini (great northern or navy) beans.
3. I've said it before, but I'll say it again: always play with spice. You know what you like - or what your guests like. Don't feel constrained by what a store will sell you. Sometimes I'm in a more cuminy mood, so I toss a bunch of that in. If I'm cooking primarily for my husband, I'll kick up the heat factor with some red pepper, or his cherished 'rooster sauce'. And please, if you stumble upon an unbelievable combination, write it down. You'll think you'll remember. You won't.
Wednesday, November 28, 2012
Life of Kitchen
Sometimes at icanstandtheheat, things happen. For example, one might buy a house whose kitchen is sold looking like this:
[Of particular note are the unfinished counter tops (including, though not overly evident here, lack of grout between the 12" tiles used), lack of appliances, dirt, grime, and grease on existing appliances, and just peeking in at the top of the photo: a giant, 1980's style florescent lighting fixture. What you can't see? The abundant mold growth in and around the sink due to improper installation, and the fact that the ceiling was dropped a full foot. We still don't know why. The flooring rode that fine line between not being pastel laminate tiles and being high enough quality laminate wood to actually come clean every now and then.]
Therefore, when one has climbed out of the debt of buying the house and saved enough money to redo the kitchen, one then must wait many weeks to eventually, and blissfully, arrive at this:
[Take a moment; I do every time I walk in. Solid counter tops, tiled floors, new, functional appliances, ceiling raised back up for extra storage. See that little window up to the left of the range? That was covered by cabinets before. The lighting, you ask? Recessed, LED on a dimmer and two new pendants for character. And the mold? Eradicated with extreme prejudice. The properly installed sink should keep it at bay. Happy. Joy. Time to cook!]
...
Except that sometimes at icanstandtheheat, other things happen sort of concurrently with the first things and one now spends a good amount of time here (typically sans cat):
And here:
Because one now looks like this:
That's right, we at icanstandtheheat anticipate the arrival of our first child in March. And we have discovered that pregnancy, on top of a chronic pain condition, can be, well, a bit draining! But fear not, we haven't given up. In fact, we have a bit of a backlog of recipes and cooking experiences to upload that we promise to get to in the very near future. So, to anyone who happens to still be reading, please stay tuned!
Therefore, when one has climbed out of the debt of buying the house and saved enough money to redo the kitchen, one then must wait many weeks to eventually, and blissfully, arrive at this:
...
Except that sometimes at icanstandtheheat, other things happen sort of concurrently with the first things and one now spends a good amount of time here (typically sans cat):
Because one now looks like this:
That's right, we at icanstandtheheat anticipate the arrival of our first child in March. And we have discovered that pregnancy, on top of a chronic pain condition, can be, well, a bit draining! But fear not, we haven't given up. In fact, we have a bit of a backlog of recipes and cooking experiences to upload that we promise to get to in the very near future. So, to anyone who happens to still be reading, please stay tuned!
Sunday, July 22, 2012
Making Sausage
Bad blogger. Bad, bad, bad blogger! A 7-month-hiatus can't possibly increase readership, so I will apologize to you and get back to it: I'm sorry. Here's a video about making sausage...
If you're reading this, you either want text instead of a video, or you clicked on the video, started watching and then exclaimed, "oh for the love of... this thing is 11 minutes long!" Yeah, sorry about that. It was a fun process and I got a little too giddy trying to make it all fit together. Here is a written version.
Ingredients
5 lb. pork shoulder (also called butt or Boston butt)
3/4 lb. beefsteak (or really any cut of non-tendony beef - we used ground, actually)
garlic, minced
nutmeg (ew)
salt
pepper
fennel (optional)
red pepper flakes (optional)
pig intestines/casings (if making links)
Directions
The first thing you want to do is rinse and soak your intestine casings. Yeah, it's gross, but you're making sausage. The casings are going to come in a package in a sort of salty brine and so you want to rinse them and start to rehydrate. Let them sit in a small bowl with an end sticking out - this way it will be easier to grab later.
Now that you have pig intestines sitting in a bowl on your counter (everyone's life ambition, right?), you can start preparing your meat. Both cuts should be diced into 1-2" pieces. Do not worry about exact size or uniformity; these are getting ground up. Do keep them in separate bowls for now, though, and place them near your meat grinder (oh yeah, you need one of those). You'll also want your minced garlic nearby - we started with a few minced cloves.
With either the fine or coarse cut disc in your grinder, start loading in meat and grind away! You want a ratio of 3 parts pork to 1 part beef as you do this, adding in pinches of garlic here and there. And don't forget a large bowl to catch all your ground yumminess. When you get to the end, it will likely be difficult for your grinder to grasp the remaining chunks of meat and pull them through. Never fear, simply take some of your ground product and put it back through.
*Please use caution while grinding - we want this to be made of pork and beef, NOT human fingers!*
When the meat is ground, it is time for what my family calls, The Argument Phase. This is when you season - what you season with will be the result of who argues the most efficiently. Garlic, salt and pepper are always a good start and we (not me, actually, but the rest of my family) like to put in some nutmeg. Other popular ingredients include fennel seeds and red pepper (the latter for a hot Italian sausage). Again, feel free to argue for whatever you want. My brother, for example, argued quite vehemently for thyme.
When you believe you've seasoned well - take a chunk out of your bowl, flatten it and fry it up in a little pan with some oil. Have everyone taste and then debate about what is missing. We suggest seasoning lightly to begin with. It's far easier to add more garlic or pepper than it is to add more meat!
If you are just making sausage to have ground sausage, you are done when the seasoning argument is complete. You may cook immediately or freeze in chunks, blocks, cylinders, stars, infinity symbols, etc. If you want a traditional string of sausage links, though, you must now case the ground meat.
You will use the same meat grinder, this time removing the cutting disc and putting the "casing funnely thing," as my brother calls it, on instead. Find the end of one of your casings and gently coax it open and over the tip of the instrument. Then continue to thread the entire casing on - using a little of the water it's been soaking in to keep the casing and the "funnely thing". Leave a little bit of the end of your casing unthreaded as you will need to tie off the end of the sausage link once it's filled. Now, grind away!
You'll see the meat beginning to come out of the funnel and into the casing and will want someone standing at the end to support it. That person can coax the product into a nice spiral as it continues to come out of the grinder. When the whole casing is filled (also leaving a bit of the other end empty for making a knot), tie each end to prevent sausage leakage. Then, at 6 inches or so, twist the casing a couple of times to make one link. After the next 6 inches, twist the other way, and so on until you've reached the other end.
Ahhhhhh! My casing broke! Yeah, it'll do that. If so, you can cut the long rope of sausages there and tie off each end. It's not as long a finished product, but they still work as sausage.
I may have left something out. If so, please let me know in the comment section below!
If you're reading this, you either want text instead of a video, or you clicked on the video, started watching and then exclaimed, "oh for the love of... this thing is 11 minutes long!" Yeah, sorry about that. It was a fun process and I got a little too giddy trying to make it all fit together. Here is a written version.
Ingredients
5 lb. pork shoulder (also called butt or Boston butt)
3/4 lb. beefsteak (or really any cut of non-tendony beef - we used ground, actually)
garlic, minced
nutmeg (ew)
salt
pepper
fennel (optional)
red pepper flakes (optional)
pig intestines/casings (if making links)
Directions
The first thing you want to do is rinse and soak your intestine casings. Yeah, it's gross, but you're making sausage. The casings are going to come in a package in a sort of salty brine and so you want to rinse them and start to rehydrate. Let them sit in a small bowl with an end sticking out - this way it will be easier to grab later.
Now that you have pig intestines sitting in a bowl on your counter (everyone's life ambition, right?), you can start preparing your meat. Both cuts should be diced into 1-2" pieces. Do not worry about exact size or uniformity; these are getting ground up. Do keep them in separate bowls for now, though, and place them near your meat grinder (oh yeah, you need one of those). You'll also want your minced garlic nearby - we started with a few minced cloves.
With either the fine or coarse cut disc in your grinder, start loading in meat and grind away! You want a ratio of 3 parts pork to 1 part beef as you do this, adding in pinches of garlic here and there. And don't forget a large bowl to catch all your ground yumminess. When you get to the end, it will likely be difficult for your grinder to grasp the remaining chunks of meat and pull them through. Never fear, simply take some of your ground product and put it back through.
*Please use caution while grinding - we want this to be made of pork and beef, NOT human fingers!*
When the meat is ground, it is time for what my family calls, The Argument Phase. This is when you season - what you season with will be the result of who argues the most efficiently. Garlic, salt and pepper are always a good start and we (not me, actually, but the rest of my family) like to put in some nutmeg. Other popular ingredients include fennel seeds and red pepper (the latter for a hot Italian sausage). Again, feel free to argue for whatever you want. My brother, for example, argued quite vehemently for thyme.
When you believe you've seasoned well - take a chunk out of your bowl, flatten it and fry it up in a little pan with some oil. Have everyone taste and then debate about what is missing. We suggest seasoning lightly to begin with. It's far easier to add more garlic or pepper than it is to add more meat!
If you are just making sausage to have ground sausage, you are done when the seasoning argument is complete. You may cook immediately or freeze in chunks, blocks, cylinders, stars, infinity symbols, etc. If you want a traditional string of sausage links, though, you must now case the ground meat.
You will use the same meat grinder, this time removing the cutting disc and putting the "casing funnely thing," as my brother calls it, on instead. Find the end of one of your casings and gently coax it open and over the tip of the instrument. Then continue to thread the entire casing on - using a little of the water it's been soaking in to keep the casing and the "funnely thing". Leave a little bit of the end of your casing unthreaded as you will need to tie off the end of the sausage link once it's filled. Now, grind away!
You'll see the meat beginning to come out of the funnel and into the casing and will want someone standing at the end to support it. That person can coax the product into a nice spiral as it continues to come out of the grinder. When the whole casing is filled (also leaving a bit of the other end empty for making a knot), tie each end to prevent sausage leakage. Then, at 6 inches or so, twist the casing a couple of times to make one link. After the next 6 inches, twist the other way, and so on until you've reached the other end.
Ahhhhhh! My casing broke! Yeah, it'll do that. If so, you can cut the long rope of sausages there and tie off each end. It's not as long a finished product, but they still work as sausage.
I may have left something out. If so, please let me know in the comment section below!
Thursday, December 15, 2011
Chocolate Dipped Pretzels
Background
Years ago, in high school, we used to have to sell holiday items for the extra curricular activities in which we were involved. For me, it was choir and the catalog we brought home always included a tin of white chocolate covered pretzels. As a rule, I don't like white chocolate, but every year, I used my own saved pennies to buy myself a tin of these delectable morsels. When high school was no more and I needed to save those pennies for more necessary items, I realized I could make the pretzels myself at half the cost. This year, I resurrected the idea, transforming (so far!) an entire giant bag of tiny twists into chocolate coated deliciousness.
Ingredients
pretzels
melting chocolate (white almond bark, milk chocolate almond bark, and/or Ghirardelli 60% dark chocolate chips, the latter being my favorite)
wax paper
festive sprinkles/decorating sugar (optional)
colored melting chocolate discs (optional)
nuts (optional)
Directions
The process here is blissfully simple.
 |
| White chocolate bark beginning to melt in double boiler |
 |
| Pretzels bathing in melted white chocolate bark |
 |
| Dipped white chocolate pretzels cooling on wax paper |
Decorating tips:
Sprinkles or Decorating Sugars - these should be applied before the chocolate dries to assure they stick to your pretzel. I find the sugars show up much better on a white chocolate base, whereas more opaque sprinkles are great on any type of chocolate.
Nuts - these should be finely chopped, or even super finely chopped. You may choose to sprinkle them on as noted above, or you may also roll the pretzels in the nuts. In this case, drop them directly into a bowl of nuts when you remove them from the double boiler. Roll them in the nuts to coat and remove to wax paper so they can set up.
Chocolate Drizzling - If you choose to use a second kind of chocolate on your pretzels, I recommend drizzling in a back-and-forth motion over the pretzel. This will give the effect of streaks. You may choose to use colored melting chocolate (such as green or red for Christmas, blue for Chanukah, or team colors if you're watching the big game!) or a chocolate chip (semi-sweet or dark over white chocolate, peanut butter or butterscotch over dark chocolate). Simply fill a plastic sandwich baggie 1/3 of the way with your chips. Nestle them into one bottom corner of the bag and twist slightly so they don't spill out. Place bag in microwave and melt in 10 second intervals, until the chocolate is melted. Remove from microwave carefully, chocolate will be hot, and squeeze chocolate back into the corner of the bag. Twist strongly above the chocolate to prevent it escaping out the top of the baggie. With a pair of scissors, cut a small piece off the corer of the bag where the chocolate sits. If the chocolate string coming out is too thin, you may cut a slightly larger hole in the bag. Remember, you can always make that hole bigger, but cannot make it smaller, so it's best to start tiny. Hold bag over batch of pretzels and squeeze a ribbon of chocolate over the pretzels in a back and forth motion. Again, let them sit to dry, trying not to eat them all as they do :)
Friday, December 9, 2011
But I Don't Have One: Double Boilers
It's inevitable: You're reading through a recipe and you get to that one part "...place dough in pasta machine...", "...whisk eggs...", "...melt in double boiler." You sigh heavily and think, "well, I can't make this recipe." Is that always true? Introducing a new series dedicated to discussing kitchen equipment and how we can replicate fancy versions with what we already own. In this first episode, we will be discussing Double Boilers.
What is a double boiler?
Double boilers consist of two receptacles that nest and sit upon a stove or other heating device. Water is placed into the lower receptacle, while the top receptacle is reserved for, largely, edibles.
Awesome - what's it for?
Double boilers are used in situations calling for heating a substance by maintaining a very constant temperature to prevent burning. In my house, it is almost exclusively used for melting chocolate, but some other good candidates would be sauces and fillings (i.e. my goat cheese ravioli filling). Some folks also use a double boiler to melt wax, but since I can't eat that, I won't discuss it here.
Soooo, why can't I just put the stuff in a pan?
You sure could, but it would be much more susceptible to burning. When you place items in a pan over a flame or other heat source, that heat is not terribly even - despite high-end ranges! When using a double boiler, one relies on the heat produced by boiling water and the ensuing steam. If we all think back to grade school, we might recall that water boils at 212 degrees Fahrenheit. In a double boiler, this temperature is maintained in the steam being produced right below the top receptacle. There is more science here (key terms: energy, state change), but I'll leave it at this for now.
Okay, I guess I'll go buy a double boiler.
That would be fine. Many people own them. A quick glance online tells me that you can find them mostly in the range of $30 - $50, with some cheaper low-end models and a few high-end models with a similarly impressive price tag. Might be worth it to you.
On the other hand, you can easily create your own double boiler with a sauce pot and a bowl, thusly:
Find a pairing that will allow room for water and steam between the bottom of the pot and the bottom of the bowl you place on top. That is, you do not want a bowl that sits completely on, or even very close to the bottom of your pot. You need room for the 212 degree steam to mill around in there. One other thing to note is that, in this situation our top receptacle has no handles, therefore it is nice to have an oven mitt on hand (no pun intended!) in case you need to touch the bowl. Also, because these two pieces were not specifically made to sit together and because the bowl is contoured, there can be some movement of the bowl in the pot if you are manipulating what is inside (i.e. stirring filling, dipping pretzels in chocolate). This slipping is not often severe enough, however, to warrant more than mild attention - you aren't going to spill your chocolate: I would never endorse anything that did that!
Truth time: In my adult life, I have never owned a double boiler. I have gotten along just fine with the setup you see above. I have nothing against double boiler owners, either. But now you know that not owning one won't preclude you from that "chocolate dipped" recipe. You, too, can be melting (but not burning!) chocolate in minutes - and I recommend it. Go ahead. What are you waiting for? Do it.
What is a double boiler?
Double boilers consist of two receptacles that nest and sit upon a stove or other heating device. Water is placed into the lower receptacle, while the top receptacle is reserved for, largely, edibles.
Awesome - what's it for?
Double boilers are used in situations calling for heating a substance by maintaining a very constant temperature to prevent burning. In my house, it is almost exclusively used for melting chocolate, but some other good candidates would be sauces and fillings (i.e. my goat cheese ravioli filling). Some folks also use a double boiler to melt wax, but since I can't eat that, I won't discuss it here.
Soooo, why can't I just put the stuff in a pan?
You sure could, but it would be much more susceptible to burning. When you place items in a pan over a flame or other heat source, that heat is not terribly even - despite high-end ranges! When using a double boiler, one relies on the heat produced by boiling water and the ensuing steam. If we all think back to grade school, we might recall that water boils at 212 degrees Fahrenheit. In a double boiler, this temperature is maintained in the steam being produced right below the top receptacle. There is more science here (key terms: energy, state change), but I'll leave it at this for now.
Okay, I guess I'll go buy a double boiler.
That would be fine. Many people own them. A quick glance online tells me that you can find them mostly in the range of $30 - $50, with some cheaper low-end models and a few high-end models with a similarly impressive price tag. Might be worth it to you.
On the other hand, you can easily create your own double boiler with a sauce pot and a bowl, thusly:
 |
| Homemade double boiler (stained stove top, optional) |
Truth time: In my adult life, I have never owned a double boiler. I have gotten along just fine with the setup you see above. I have nothing against double boiler owners, either. But now you know that not owning one won't preclude you from that "chocolate dipped" recipe. You, too, can be melting (but not burning!) chocolate in minutes - and I recommend it. Go ahead. What are you waiting for? Do it.
Tuesday, November 15, 2011
Autumn Apple Currant Pork Chops
Background
It's that time again, folks. The leaves are turning (or have fallen!), the air is brisk, and I can see my husband's whole face light up when I mention the prospect of apple pie. And since he's open minded, he doesn't just limit his apple consumption to pie form. No, he'll also accept pig, as well. This is a recipe I came up with by combining a couple of favorite pork comfort dishes.
This recipe is also distinctive because it more closely resembles how I typically cook. Some of the amounts of ingredients are approximate, given that I tend not to measure things. For the purposes of this blog, I try to post concrete measurements in my ingredient list. But really, sometimes, you just want to go by feel. So here is an example of me going by feel. I hope you enjoy!
Ingredients
2 2" pork chops or 4 1" pork chops
1 C. rice
olive oil
2 medium-large apples
1 C. broth (beef, chicken or veggie)
1/4 C. dryish white wine (whatever is turning to vinegar in the fridge)
corn starch
several t. rubbed sage
good handful of currants
1 small tomato, thinly sliced
1 small green pepper, thinly sliced
1 small onion, thinly sliced
Directions
Preheat oven to 350.
Start rice cooking in a 3-4 quart pot.
In a medium-large sauce pan, bring broth to a simmer. Add white wine and stir well. While stirring continuously, add enough corn starch to thicken broth to a light rue (kind of syrupy consistency). Add 1-2 t. dried rubbed sage. Pour out of pan and set aside.
In same pan, brown pork chops in a little olive oil. Salt and pepper both sides while browning. Do not cook all the way through. Place browned pork chops in the bottom of a deep baking dish (make sure dish is big enough for apples to fit around the pork chops and deep enough for rice to go on top).
Peel apples and chop them into bite-size chunks (I use the apple corer/slicer thing that cuts out the core and slices the apple into 8ths - then I cut each 8th in half). Sprinkle in bottom of baking dish around pork chops. Pour rue over the apples and chops.
The rice should be done cooking now. Fluff with fork and add currants and another 1-2 t. of sage. Mix well. Pour rice over top of chops/apples in baking dish.
Place sliced veggies on top of the rice (my mom always put them on top of where each chop was so it was easy to figure out where to dig out the meat - the rice will cover them up).
Cover with foil and bake at 350 for 1 hour.
Notes
• When I did this, I used 1 t. of sage in the sauce and 1 t. of sage in the rice. I kind of lost the flavor because by the time you put it all together, it's a lot of food that sage has to battle. That's why I suggested 1-2 t. in each place. Same with the wine... the sauce smelled wonderful when I made it, but I lost the wine flavor in the whole dish... so again, maybe play it by ear.
• I used the 2" chops and I was nervous about them not cooking all the way through, so I browned them a little longer. Mistake. And hour was plenty to cook them through. They turned out a little dry - better by the fat :)
• If you aren't a sage fan, play around. Another flavor I really like with pork is tarragon, but playing with flavor is always fun. If you stumble upon something extraordinary, be sure to let us know!
It's that time again, folks. The leaves are turning (or have fallen!), the air is brisk, and I can see my husband's whole face light up when I mention the prospect of apple pie. And since he's open minded, he doesn't just limit his apple consumption to pie form. No, he'll also accept pig, as well. This is a recipe I came up with by combining a couple of favorite pork comfort dishes.
This recipe is also distinctive because it more closely resembles how I typically cook. Some of the amounts of ingredients are approximate, given that I tend not to measure things. For the purposes of this blog, I try to post concrete measurements in my ingredient list. But really, sometimes, you just want to go by feel. So here is an example of me going by feel. I hope you enjoy!
Ingredients
2 2" pork chops or 4 1" pork chops
1 C. rice
olive oil
2 medium-large apples
1 C. broth (beef, chicken or veggie)
1/4 C. dryish white wine (whatever is turning to vinegar in the fridge)
corn starch
several t. rubbed sage
good handful of currants
1 small tomato, thinly sliced
1 small green pepper, thinly sliced
1 small onion, thinly sliced
Directions
Preheat oven to 350.
Start rice cooking in a 3-4 quart pot.
In a medium-large sauce pan, bring broth to a simmer. Add white wine and stir well. While stirring continuously, add enough corn starch to thicken broth to a light rue (kind of syrupy consistency). Add 1-2 t. dried rubbed sage. Pour out of pan and set aside.
In same pan, brown pork chops in a little olive oil. Salt and pepper both sides while browning. Do not cook all the way through. Place browned pork chops in the bottom of a deep baking dish (make sure dish is big enough for apples to fit around the pork chops and deep enough for rice to go on top).
Peel apples and chop them into bite-size chunks (I use the apple corer/slicer thing that cuts out the core and slices the apple into 8ths - then I cut each 8th in half). Sprinkle in bottom of baking dish around pork chops. Pour rue over the apples and chops.
The rice should be done cooking now. Fluff with fork and add currants and another 1-2 t. of sage. Mix well. Pour rice over top of chops/apples in baking dish.
Place sliced veggies on top of the rice (my mom always put them on top of where each chop was so it was easy to figure out where to dig out the meat - the rice will cover them up).
Cover with foil and bake at 350 for 1 hour.
Notes
• When I did this, I used 1 t. of sage in the sauce and 1 t. of sage in the rice. I kind of lost the flavor because by the time you put it all together, it's a lot of food that sage has to battle. That's why I suggested 1-2 t. in each place. Same with the wine... the sauce smelled wonderful when I made it, but I lost the wine flavor in the whole dish... so again, maybe play it by ear.
• I used the 2" chops and I was nervous about them not cooking all the way through, so I browned them a little longer. Mistake. And hour was plenty to cook them through. They turned out a little dry - better by the fat :)
• If you aren't a sage fan, play around. Another flavor I really like with pork is tarragon, but playing with flavor is always fun. If you stumble upon something extraordinary, be sure to let us know!
Subscribe to:
Posts (Atom)