Monday, December 2, 2013
The pork chops we ate when I was growing up were prepared one of two ways; either fried or baked. When fried they were served with pan gravy and when baked they were always accompanied by applesauce. This recipe is an updated version of the baked pork chops with applesauce I ate as a child. Sweet and tart fruits are the perfect complement to pork. You’ll find fruit stuffed inside and on top of chops, roasts and tenderloins in just about every cook’s repertoire.
Wednesday, November 27, 2013
Tuesday, November 26, 2013
Sweet potatoes or yams are really good for you. But letting them simmer for an hour or more in a bath of brown sugar syrup is a little contrary to any health benefits! Roasting brings out the natural sweetness and glazing with real maple syrup adds just the right amount of “candy” to the mix.
Thursday, November 21, 2013
Sometimes when trying out a new recipe for a main course dish, you devote all of your concentration on the new comer and let the sides, well... slide. That’s not fair to the new dish or your family and certainly doesn’t showcase your kitchen talents. So it’s nice to serve an accompaniment that doesn’t require constant attention, but still looks and tastes great. This is of one the easiest side dishes you can prepare.
Tuesday, November 12, 2013
The Italian word “Orzo” translates literally as “barley”. It is also the name of a small cut pasta roughly the size and shape of a large grain of rice. Orzo is most often used in soups, and I do occasionally substitute Orzo for barley in some soup recipes but here we’re preparing Orzo as a pasta side dish.
Thursday, November 7, 2013
Stuffed Mushrooms at a restaurant always sound like they’re going to be great, and then you order them. What’s the big deal with breadcrumbs! (Sure there’s usually some garlic in there too, but all too often that’s it.) Now, Stuffed Mushrooms at home? That’s a completely different story! When you’re in complete control of what goes in and on your food, you can make some really exciting choices.
Saturday, November 2, 2013
Too often, the only time Cauliflower is eaten by most people is as part of a crudité platter or smothered in cheese sauce. I have nothing against either of these preparations – I love them both, but there are other ways to serve this much maligned vegetable.