Back when Xanga was a thing, I used to do what was called "Recipe Friday." Then I got lazy, and it quickly became "Okay, it's Tuesday, and I haven't done Recipe Friday in about 6 months, but you should try this anyway." And I'd talk to friends and relatives that ACTUALLY tried the recipes and they said they looked forward to the posts. Well, friends ... guess what I'm bringing back!
I've been doing A LOT of cooking the past couple of weeks. And all out of the cookbooks of my most-favorite chef, Tyler Florence. These two recipes I made this week. And Toddler Boy loved them! If you make one or both, tell me what you think about it!
Seared Brined Pork Chops from Inside the Test Kitchen — These pork chops taste just like bacon to me. J laughed and reminded me that they come from the same animal. I KNOW THIS. But pork chops generally do not taste like bacon. If you love bacon, try this. And even if you don't, try this. Serves 4.
Almond Milk Brine - And yes, this is a NECESSARY step. Don't skip it. Seriously.
1 qt. unsweetened almond milk
1/4 c salt
1/2 c light brown sugar
2 fresh sage leaves
1 thyme sprig
1/2 bay leaf
1 T dried porcini mushroom pieces
Heat ingredients together over medium-low heat. You do not need to boil the liquid; just heat it enough so the salt and sugar dissolve. Stir with a whisk, then transfer to a bowl. Let cool down completely.
Seared Brined Pork Chops
1 qt. Almond Milk Brine (above)
(4) 1-inch-thick pork chops
Grapeseed or vegetable oil
Kosher salt
Freshly ground black pepper
Soak the pork chops in the prepared brine in the fridge for at least 30 minutes, but no longer than an hour. Then remove the chops from the brine and allow them to come to room temperature, then pat dry with paper towels. Do NOT season the chops before cooking.
Heat a heavy sauté pan over med-high heat. Add enough oil to generously slick the bottom of the pan. When it's hot, add the pork chops. Sear for 5 minutes on each side. (If using a thermometer, the inside temp should read 145ºF. Remove and season with salt and pepper.
Hunters' Minestrone from Tyler's Ultimate — This is the PERFECT after-sledding soup (if we ever get snow) or for those days when you can't get warm and want food that is so comforting, it makes your nose run... you know the kind. It's filling and hits the spot. And Toddler Boy ate seconds. This one is a little more involved, particularly if you have kids that enjoy emptying all the cupboards and dumping spices all over the floor (ugh) while you cook. (That reminds me... I need to mop my floor.) But you know what? It's totally worth it. It is THAT good. I made a minor adjustment to this recipe when I made it. One I know Tyler would approve of. I'll add it in a note at the end. Serves 6 with leftovers.
Kosher salt
10c chicken broth — I use the fat free, low sodium, no MSG ... and you don't miss any of those things
8 garlic cloves, whacked with the side of a large knife, plus 3 cloves, chopped
1/4 lb. small rigatoni — yes, this is a thing. They're called mezzi rigatoni and Barilla makes it.
Extra-virgin olive oil
8 fresh sage leaves
Needles from 1 fresh rosemary sprig
2 medium carrots, finely chopped
2 celery stalks, finely chopped
1 medium onion, finely chopped
3/4 lb. bulk pork sausage
1 can (28 oz.) plum tomatoes, drained and chopped
2 cans (28 oz. each), cannellini beans, drained
1/2 bunch fresh flat-leaf parsley, chopped
1 bay leaf
Juice of 1/2 lemon
Coarsely ground black pepper
12 baguette slices
4 T (1/2 stick) unsalted butter
1 c freshly grate Parmigiano-Reggiano cheese
Bring a pot of salted water to boil for the rigatoni.
Combine the broth and the smashed garlic cloves in a big pot and simmer for about 15 minutes. Then, removed the garlic with a slotted spoon and discard.
Cook the rigatoni in the boiling water for 6 minutes; it should be slightly underdone. Drain and set aside.
Meanwhile, pour 1/4 c olive oil into another big pot. Add the sage and rosemary and warm the oil over medium heat, 3 to 4 min. Discard the herbs. Add the carrots, celery, onion, and chopped garlic and cook for another 3 to 4 min, until the vegetables are softened, but not browned. Transfer the entire contents of this pot to a bowl.
To that now-empty pot, add a drizzle of oil, then the sausage and cook, crumbling and browning the sausage. Return the vegetables to the pot along with the drained tomatoes, and cook for another 5 minutes. Now add the beans, parsley, bay leaf, lemon juice, broth, and lots of coarsely ground black pepper. Bring to a simmer and cook for 15 minutes. Stir in the cooked rigatoni. Discard the bay leaf.
To serve, preheat the broiler. Put the baguette slices in a single layer on a baking sheet and brush with the softened butter. Sprinkle with the cheese and broil until the cheese is bubbly and golden brown, about 3 minutes. Ladle the soup into bowls and float a could croutons on each serving.
NOTE: Here's how mine varied. Though I LOVE bread and refuse to give it up, I am trying to cut back a little. That, and I just didn't have any on hand. So I skipped the last part. Instead, I ladled the soup into a bowl, added more ground pepper to the top, then grated some Pecorino Romano over top. P.s. Pecorino (a sheep's cheese) is one I keep on hand AT ALL TIMES. It's infinitely better than parmesan. If you live by a Trader Joe's, they have it cheapest, but I'm sure Woodman's has an affordable option there, too. Also, I think I added smaller cans of beans. I don't actually remember.
(It's hard to think right now. Toddler Boy is having his first night of sleep without his paci... and he is REALLY mad at me right now. Like, he would probably disown me if he could. I will not give in. I will not give in. I will not give in.)
I've been doing A LOT of cooking the past couple of weeks. And all out of the cookbooks of my most-favorite chef, Tyler Florence. These two recipes I made this week. And Toddler Boy loved them! If you make one or both, tell me what you think about it!
Seared Brined Pork Chops from Inside the Test Kitchen — These pork chops taste just like bacon to me. J laughed and reminded me that they come from the same animal. I KNOW THIS. But pork chops generally do not taste like bacon. If you love bacon, try this. And even if you don't, try this. Serves 4.
Almond Milk Brine - And yes, this is a NECESSARY step. Don't skip it. Seriously.
1 qt. unsweetened almond milk
1/4 c salt
1/2 c light brown sugar
2 fresh sage leaves
1 thyme sprig
1/2 bay leaf
1 T dried porcini mushroom pieces
Heat ingredients together over medium-low heat. You do not need to boil the liquid; just heat it enough so the salt and sugar dissolve. Stir with a whisk, then transfer to a bowl. Let cool down completely.
Seared Brined Pork Chops
1 qt. Almond Milk Brine (above)
(4) 1-inch-thick pork chops
Grapeseed or vegetable oil
Kosher salt
Freshly ground black pepper
Soak the pork chops in the prepared brine in the fridge for at least 30 minutes, but no longer than an hour. Then remove the chops from the brine and allow them to come to room temperature, then pat dry with paper towels. Do NOT season the chops before cooking.
Heat a heavy sauté pan over med-high heat. Add enough oil to generously slick the bottom of the pan. When it's hot, add the pork chops. Sear for 5 minutes on each side. (If using a thermometer, the inside temp should read 145ºF. Remove and season with salt and pepper.
Hunters' Minestrone from Tyler's Ultimate — This is the PERFECT after-sledding soup (if we ever get snow) or for those days when you can't get warm and want food that is so comforting, it makes your nose run... you know the kind. It's filling and hits the spot. And Toddler Boy ate seconds. This one is a little more involved, particularly if you have kids that enjoy emptying all the cupboards and dumping spices all over the floor (ugh) while you cook. (That reminds me... I need to mop my floor.) But you know what? It's totally worth it. It is THAT good. I made a minor adjustment to this recipe when I made it. One I know Tyler would approve of. I'll add it in a note at the end. Serves 6 with leftovers.
Kosher salt
10c chicken broth — I use the fat free, low sodium, no MSG ... and you don't miss any of those things
8 garlic cloves, whacked with the side of a large knife, plus 3 cloves, chopped
1/4 lb. small rigatoni — yes, this is a thing. They're called mezzi rigatoni and Barilla makes it.
Extra-virgin olive oil
8 fresh sage leaves
Needles from 1 fresh rosemary sprig
2 medium carrots, finely chopped
2 celery stalks, finely chopped
1 medium onion, finely chopped
3/4 lb. bulk pork sausage
1 can (28 oz.) plum tomatoes, drained and chopped
2 cans (28 oz. each), cannellini beans, drained
1/2 bunch fresh flat-leaf parsley, chopped
1 bay leaf
Juice of 1/2 lemon
Coarsely ground black pepper
12 baguette slices
4 T (1/2 stick) unsalted butter
1 c freshly grate Parmigiano-Reggiano cheese
Bring a pot of salted water to boil for the rigatoni.
Combine the broth and the smashed garlic cloves in a big pot and simmer for about 15 minutes. Then, removed the garlic with a slotted spoon and discard.
Cook the rigatoni in the boiling water for 6 minutes; it should be slightly underdone. Drain and set aside.
Meanwhile, pour 1/4 c olive oil into another big pot. Add the sage and rosemary and warm the oil over medium heat, 3 to 4 min. Discard the herbs. Add the carrots, celery, onion, and chopped garlic and cook for another 3 to 4 min, until the vegetables are softened, but not browned. Transfer the entire contents of this pot to a bowl.
To that now-empty pot, add a drizzle of oil, then the sausage and cook, crumbling and browning the sausage. Return the vegetables to the pot along with the drained tomatoes, and cook for another 5 minutes. Now add the beans, parsley, bay leaf, lemon juice, broth, and lots of coarsely ground black pepper. Bring to a simmer and cook for 15 minutes. Stir in the cooked rigatoni. Discard the bay leaf.
To serve, preheat the broiler. Put the baguette slices in a single layer on a baking sheet and brush with the softened butter. Sprinkle with the cheese and broil until the cheese is bubbly and golden brown, about 3 minutes. Ladle the soup into bowls and float a could croutons on each serving.
NOTE: Here's how mine varied. Though I LOVE bread and refuse to give it up, I am trying to cut back a little. That, and I just didn't have any on hand. So I skipped the last part. Instead, I ladled the soup into a bowl, added more ground pepper to the top, then grated some Pecorino Romano over top. P.s. Pecorino (a sheep's cheese) is one I keep on hand AT ALL TIMES. It's infinitely better than parmesan. If you live by a Trader Joe's, they have it cheapest, but I'm sure Woodman's has an affordable option there, too. Also, I think I added smaller cans of beans. I don't actually remember.
(It's hard to think right now. Toddler Boy is having his first night of sleep without his paci... and he is REALLY mad at me right now. Like, he would probably disown me if he could. I will not give in. I will not give in. I will not give in.)
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