¼ - ½ c. chopped red onion
½ c. red wine vinegar
1 tsp. salt
1 c. sugar
1 c. oil
Liquify red onion and red wine vinegar in food processor. Add salt and sugar and blend well. Slowly add oil and blend well.
Poppy Seed Dressing
½ c. sugar
1/3 c. lemon juice
2 tsp. chopped green onion
½ tsp. salt
1 T. poppy seeds
1 tsp. dry mustard
2/3 c. vegetable oil
Mix dry ingredients well. Add lemon juice and blend well. Slowly add vegetable oil. Blend well.
Salad
1 head Romaine
1 c. Swiss Cheese, cubed
1 c. cashews/cashew pieces
¼ c. craisins
1 apple, chopped
Stuffed Pork Chops
1 ½ c. diced butternut squash
1 c. diced celery
1 c. diced Granny Smith apple
6 T. olive oil
Kosher Salt & fresh ground pepper, to taste
1 Large Shallot, finely diced
1 ½ tsp. minced garlic
2 tsp. chopped fresh thyme
1 ¼ c. toasted bread crumbs
4 double-cut bone-in pork loin chops (I substituted the boneless chops from Costco—the only important thing is thickness—about 1 ½ inches thick)
In large bowl, stir together butternut squash, celery, apple, 2 T. oil, salt and pepper. In large braising pan/skillet over medium-high heat, warm 2 T. oil. Ad shallot; cook, stirring until softened, about 1 minute. Add garlic and thyme; cook, stirring frequently, about 10 seconds. Add squash mixture; cook until just softened, about 7 minutes. Season with salt and pepper. Let cool. Stir in bread crumbs.
Season pork chops with salt and pepper. Insert sharp knife into side of chop, making long slit along curve all the way to the bone. Wiggle knife to form large pocket. Pack stuffing into each chop. Brown chops on grill at medium-high heat for 3-4 minutes per side. Place chops in roasting pan (coated with oil) and roast in oven 20 minutes.
Sauce: (I didn’t do this because I couldn’t find any demi-glace)
1 yellow onion, cut into ½” dice
1 Granny Smith apple, peeled, cored, and cut into ½” dice
1 T. flour
2 T. chicken demi-glace
1 ½ c. water
3 tsp. chicken stock concentrate
1 T. apple cider vinegar
In small sauce pan over medium-high heat, warm 1 T. oil. Add onion and apple; cook until softened, about 7-8 minutes. Add flour and cook, stirring, 1-2 minutes. Add demi-glace, water, stock concentrate; bring to a simmer. Cook until sauce thickens, about 2-3 minutes. Stir in vinegar. Transfer to blender (or use immersion blender) to puree sauce. Drizzle on pork chops.
Lion House Rolls
2 c. warm water
2/3 c. dry milk
2 T. yeast
¼ c. sugar
2 tsp. salt
2/3 c. unsalted butter, softened (about ¾ stick of butter)
1 egg
5-5 ½ c. flour, sifted
Whisk warm water and dry milk till frothy. Add yeast and whisk some more. Change mixer attachment from whisk to “paddle” (not the bread hook). Add sugar, salt, butter, egg, and 2 c. flour. Blend till smooth. Add 1 c. flour, blend. Add 1 c. flour, blend. Add ½ c. flour, blend (dough should be tough for mixer to spin).
Have remaining 1 c. flour on counter. Dump dough from bowl to counter and continue to knead flour into dough until the dough is soft but not sticky. Put dough in bowl coated lightly coated with vegetable oil. Twirl dough around so it is coated with vegetable oil. Cover in plastic and let rise till double in size (about 1 or 1 ½ hours).
To form rolls: Roll dough on floured surface in a long, rectangular shape—not too thin, not too thick. Once you’ve rolled it to desired length, thickness, gently lift dough so it “relaxes” (this keeps your rolls from shrinking when you shape them).
Melt remaining butter and spread on dough with pastry brush. Using a pizza cutter, cut off rough edges to have a clean rectangle. Cut the rectangle in half length-wise then cut strips about 3” long. You’ll have lots of little rectangles. Roll up the rectangle and place on parchment paper on cookie sheet. Once all rolls are formed, coat rolls with butter and cover in plastic.
Preheat oven to 375. Remove plastic and bake rolls till golden brown. About 13-15 minutes. Coat with butter after removing from oven. Serve.
Baked Risotto with Asparagus
3 T. olive oil
2 leeks, white and light green portions, halved, rinsed well, and thinly sliced
4 garlic cloves, minced
1 tsp. chopped fresh thyme
Kosher salt and fresh ground pepper, to taste
1 ½ c. Arborio or Carnaroli rice
½ c. dry white wine (I used cooking wine)
4 ¼ c. chicken broth
1 ½ lb. asparagus, tough ends trimmed
½ c. grated Parmigiano-Reggiano cheese
3 T. cold unsalted butter, cut into 6 pieces
In a 3 1/2-quart dutch oven over medium heat, warm 2 T. oil. Add leeks and cook, stirring occasionally, until soft, about 8 minutes. Add garlic, thyme, and salt and cook for 1 minute. Add rice and cook, stirring occasionally, until lightly toasted, 2-3 minutes. Add wine and cook for 1 minute. Stir in 3 c. of broth, increase the heat to medium-high and bring to a simmer.
Cover the pot, transfer to the oven and bake, stirring once 1/2-way through, until the rice is tender and liquid is absorbed. About 25-30 minutes.
Coat asparagus with remaining oil and season with salt and pepper. Preheat skillet over medium-high heat. Grill the asparagus, turning occasionally, until tender, 7-8 minutes. Cut the asparagus on the bias into 2-inch lengths.
Stir the remaining 1 ¼ c. broth into the risotto. Then stir in the cheese, butter, asparagus, salt and pepper. Serve immediately.
Strawberry Truffle
1 angel food cake (I used a mix), torn into bite-size pieces
1-2 lb. strawberries, cleaned, hulled, and sliced
1 small Cool Whip
2 pkg. cream cheese, softened
1 cup sour cream
2 c. powdered sugar
1/4 tsp. almond extract
Blend well cream cheese, sour cream, powdered sugar, almond extract. Fold in cool whip. Alternate layers of angel food cake, strawberries, and cream-finishing with cream on top. Keep refrigerated.
No comments:
Post a Comment