Pork Chops w/ Caramelized Pear & Ginger Sauce

Pork Chops w/ Caramelized Pear + Ginger Sauce

Hey guys! I’m so excited that Fall is finally here! I absolutely love Summer, but Fall cooking is one of my favorites with all the gorgeous produce, herbs, spices and warm flavors that come along with the season. 

Ingredients

I was invited to participate in the Keystone Pantry Allulose Blogger Recipe Challenge this year and decided to make a gorgeous recipe for Pork Chops with Caramelized Pear and Ginger Sauce.  

Pork Chops

I used some boneless pork chops which were sautéed in a skillet until lightly browned.

Caramel Sauce in the making

Then I made a simple caramel sauce using some Banyuls vinegar and Allulose (in place of regular white sugar) until it was a dark amber caramel color,

Pour in wine and broth

and added some white wine and chicken broth to make the base for the sauce.

Stir in ginger and cinnamon and pears

Next I simmered the sliced pears and ginger in the broth with a dash of cinnamon until they were soft and tender,Stir in cornstarch slurryand stirred in a cornstarch slurry to thicken the sauce and added a few sprigs of thyme for some fresh herb flavors. Pork Chops in Pear Ginger SauceAs a complimentary side dish, I sautéed butternut squash noodles with fresh garlic in some butter with a dash of lemon juice to serve with the pork chops and then drizzled the sauce over the top of the dish. OMG – it was absolutely delicious! (And sugar-free and low-carb to boot!)

Pork Chops with Caramelized Pear + Ginger Sauce

So what exactly is Allulose anyways? It is a rare natural sugar found in very small quantities in dates, dried figs, raisins and wheat, and also in other brown caramelized products such as caramel sauce, maple syrup and brown sugar. 

Keystone Pantry Allulose

It’s better for you than regular sugar and is a very low-calorie natural sweetener that is Non-GMO, Gluten Free, and works with Keto, Low-Carb, Paleo and Vegan diets. 

Allulose has the same chemical formula as fructose but because it isn’t metabolized by the body, it does not raise blood sugar or insulin levels (and studies show it can reduce blood sugar levels!) and has zero net carbs and only 21 calories per teaspoon.

It provides a taste and texture similar to sugar, and doesn’t have a bitter aftertaste like most non-sugar sweeteners. But, you will need to use a little more than regular sugar because it isn’t as sweet. It does have the same volume and browning characteristics as white sugar when used in baking, but browns faster than regular sugar so it may require a slightly lower temperature when cooking with it. It also comes in powdered/crystalline forms or as a liquid syrup.

For more inspiration and information about Allulose, check out Lang’s Chocolate and Keystone Pantry products on FacebookTwitterInstagram, and Pinterest.  #Keystonepantry #Alluloserecipe

Pork Chops w/ Caramelized Pear + Ginger Sauce

Pork Chops w/ Caramelized Pear & Ginger Sauce

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 4

Serving Size: 1 pork chop with 1/4 pear ginger sauce

A gorgeous Fall dish of sautéed pork chops in a caramelized pear and ginger sauce is perfect for an easy weeknight dinner. Made with Keystone Pantry Allulose in place of regular sugar, this meal is gluten free, Paleo and low carb/Keto friendly and healthy.

Ingredients

  • 4 (4 ounce) boneless pork chops, 1 inch thick, trimmed
  • Garlic salt
  • Freshly ground black pepper
  • 1 tablespoon olive oil
  • 3 tablespoons Banyuls vinegar (or apple cider vinegar)
  • 3 tablespoons Keystone Pantry Allulose
  • 1 cup white wine
  • 1 cup low sodium chicken broth
  • 1 firm ripe pear (Bosc or Anjou), cored and cut into eighths
  • 1/4 cup fresh ginger, peeled and cut into thin julienne strips
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoons cornstarch mixed with 2 teaspoons water (to make slurry)
  • 2 sprigs of fresh thyme, plus extra chopped for garnish

Instructions

  1. Heat olive oil in a large skillet over medium-high heat. Season pork chops with garlic salt and pepper and cook until browned and slightly cooked through, about 3 to 4 minutes per side. Transfer to a plate and keep warm with tented foil.
  2. Add the vinegar and Allulose to the skillet and stir to dissolve. Continue to cook over medium-high heat until a syrup forms and turns a dark caramel amber color, about 10-15 seconds (be careful not to burn!)
  3. Pour in the wine and bring to a simmer, stirring often. Add the chicken broth, pears, ginger and cinnamon and cook uncovered for about 5 minutes at a steady simmer until the pears are soft and tender.
  4. Add the cornstarch slurry mixture and stir, cooking for another few minutes until the sauce starts to thicken. Add the fresh thyme sprigs and reduce to the heat to low.
  5. Return the cooked pork chops to the pan (along with any juices) and toss with the sauce in the pan.
  6. Serve with the pear and ginger sauce on top of the pork chops alongside a vegetable dish and garnish with additional fresh thyme if desired.
https://www.theartfulgourmet.com/2018/09/pork-chops-w-caramelized-pear-ginger-sauce/

Pork Chops with Caramelized Pears + Ginger Sauce

Behind the Scenes w/ Chef Madison Cowan & Nat’l Pork Board :: Recipes, Photos & Videos

Chef Madison Cowan

Chef Madison Cowan
Chef Madison Cowan

Last week I had an amazing opportunity to meet Chef Madison CowanIron Chef America Winner,  Chopped! Grand Champion, Extreme Chef Judge on Food network and star in the new television show, No Kitchen Required at a live taping of his media satellite tour with the National Pork Board here in NYC.

Chef Madison Cowan on Set
Chef Madison Cowan on Set

To help home cooks unleash the limitless power of the pork chop, America’s pork producers have enlisted a pro who knows a thing or two about chops. Because this worldly chef is known for blending diverse inspirations from around the globe and the pork chop is one of his favorite go-to meats to cook, the Pork Board asked Chef Madison Cowan to create some fresh global-inspired pork recipes and talk about them with a live demo for a national satellite media tour that was broadcasted on television and radio stations around the country last week (see video clip below to get a behind the scenes glimpse of the live interview).

Chef's Pork Creations
Chef's Pork Creations

The three most popular types of pork are bone-in rib chops, top loin chops, and blade chops but not all consumers are aware of all the great choices they have when it comes to cooking with pork. To educate and inspire home cooks, the Pork board asked Chef Madison to create some fresh and global inspired recipes with new ways to cook pork chops other than the basic frying and baking techniques.

Chef Madison & Kristen Hess
Chef Madison & Kristen Hess

During the taping, Chef Madison demos his amazing pork recipes, talks about his London, Detroit and Jamaican heritage, his step-mother’s influence on his cooking and his passion and love for food, family and his culinary career. His pork dishes were absolutely gorgeous and tantalizing and colorful!

Amazing Pork Chop Creations
Amazing Pork Chop Creations

The three main recipes that Chef Madison made on set were Grilled Pork Chops with Manchego Cheese, Chorizo and Date stuffing, Chinese 5-Spice and Maple-Glazed Pork Loin Chops and Moroccan-Inspired Country Style Rib Ragu with Couscous Cakes. (See full recipes below).

Chef Madison Cowan
Chef Madison Cowan

We had the opportunity to sit down and chat with Chef for an intimate talk about his background and cooking philosophy and he told us about his first cook book “Soul Voyage” which chronicles his philosophy of cooking from the heart as well as his favourite soul food recipes. Chef Madison is truly a talented individual and everything he does is from the heart. He is a true inspiration to me and hopefully all home cooks out there by his pure passion and dedication to his craft.

Check out the video above of Chef Madison Cowan on set taping the live satellite media tour as he discusses the recipes he is making, his inspiration and background for his cooking and culinary career. (Note: the taping is one sided so you’ll only hear the Chef’s answers to the live interview questions he is being asked by the media!)

And to top off all the great photos and videos from the event, Chef Madison has shared his three Pork recipes he made on the tour, which are included for you below. Enjoy!

—–

Moroccan-Inspired Country-Style Rib Ragu with Couscous Cakes

Moroccan-Inspired Country-Style Rib Ragu with Couscous Cakes
Moroccan-Inspired Country-Style Rib Ragu with Couscous Cakes (photo credit: National Pork Board)

For this pork and beans dish, I’m inspired by the Berber classic from North Africa, named for the earthenware pot traditionally used for simmering lamb or chicken stew. Tagine also refers to the stew itself. Here Moroccan spicing brings out the best in boneless blade chops, which are from the loin nearest the shoulder. These thick chops are well marbled, full-flavored, and often called “Boneless Pork Loin Country-Style Ribs.”

  • 2 pounds boneless blade chops (pork loin country-style ribs), cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 2 teaspoons Spanish or Hungarian sweet paprika
  • 2 teaspoons ground coriander
  • 2 teaspoons ground turmeric
  • 2 teaspoons sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin

Tagine

  • 2 tablespoons olive oil, as needed
  • 2 large leeks, white and pale green parts, thinly sliced and washed well
  • 2 large carrots, sliced
  • 1 cinnamon stick
  • 2 (3-inch) sprigs of fresh thyme
  • 1/2 teaspoon crushed hot red chile flakes
  • 2 bay leaves
  • 6 garlic cloves, sliced
  • 1 (28-ounce) can chopped tomatoes with their juices
  • 1 cup canned low-sodium chicken broth or homemade stock
  • 1 tablespoon tomato paste
  • 1 (15.5-ounce) can chickpeas (garbanzo beans), drained and rinsed
  • 1/4 cup coarsely chopped fresh cilantro
  • 2 tablespoons coarsely chopped fresh mint

Couscous Cakes

  • 1 1/2 cup chicken stock or broth
  • 1 cup couscous
  • 1/4 cup sliced almonds
  • 1/4 cup dried currants
  • 2 tablespoons coarsely chopped chives
  • Zest of 1 lemon
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 large egg yolks, beaten
  • 3 tablespoons olive oil

For the pork chops: Put pork cubes in a large bowl and toss with oil. Mix paprika, coriander, turmeric, salt, pepper, ginger, and cumin, Sprinkle half of the spice mixture over pork and toss well. Cover and refrigerate for at least 1 and up to 3 hours. Reserve remaining spice mixture.

To make the tagine: Heat oil in a large nonstick skillet over medium-high heat. .In batches, add pork and cook, turning occasionally, until browned on all sides, about 4 minutes. Transfer pork to a plate.

Add more oil to the skillet if needed. Add leeks, carrots, cinnamon, thyme, chili flakes and bay leaves to the skillet and sauté together about 4 minutes, adding more by the tablespoon, if needed. Stir in the garlic and cook until fragrant, about 1 minute. Stir in remaining spices and cook for 15 seconds. Stir in tomatoes with their juices, broth, and tomato paste and bring to boil, stirring occasionally. Transfer to a large sauce pan. Return to a simmer and cook, stirring occasionally, until juices thicken and vegetables are just tender, about 20 minutes.

Stir in chickpeas. Bury the pork in the sauce and cover. Simmer until the pork is just tender, about 10 minutes.

Meanwhile, make the couscous cakes: Bring the stock to a boil in a medium saucepan over high heat. Add the couscous, almonds, currants, chives, lemon zest, salt, and pepper and stir well. Remove from heat and cover tightly for 10 minutes. Transfer to a medium bowl. Fluff couscous with a fork. Stir in yolks. Press couscous mixture into six 3-inch-wide cakes. Transfer to a plate and let stand 5 minutes.

Heat olive oil in a nonstick skillet over medium-high heat. Fry cakes, turning once, until golden, about 3 minutes per side. Transfer to paper towels to drain.

Remove bay leaves and thyme sprigs and transfer tagine to a serving dish. Sprinkle cilantro and mint on top and serve hot, with couscous cakes.

Makes 6 servings.

—-

Grilled Pork Chops with Chorizo, Dates and Manchego Stuffing

Grilled Pork Chops with Chorizo, Dates and Manchego Stuffing
Grilled Pork Chops with Chorizo, Dates and Manchego Stuffing (photo credit: National Pork Board)

In the U.S., stuffed pork chops usually have a breadcrumb filling. This Spanish treatment calls for a unique and flavorful stuffing of spicy chorizo, sweet dates, and Manchego cheese, a sharp cheese from the La Mancha region of Spain. Alternatively use local, affordable cheddar if Manchego is unavailable.

  • 6 double-thick bone-in rib chops, about 12 ounces each
  • 2 cups apple cider vinegar
  • 1 cup packed light brown sugar
  • ½ cup sea salt
  • 1 tablespoon dry mustard
  • 1 tablespoon black peppercorns
  • ½ gallon iced water

Chorizo Stuffing

  • 2 tablespoons unsalted butter
  • 1 pound smoked Spanish chorizo, diced
  • 2 medium celery, finely chopped
  • 1/3 cup pitted and finely chopped dates
  • 2 tablespoons finely chopped shallot
  • 1 tablespoon minced fresh parsley
  • 2 teaspoons minced fresh sage
  • 1/2 teaspoon smoked paprika
  • 1 cup (4 ounces) shredded Manchego or sharp Cheddar cheese
  • Sea salt and freshly ground black pepper to taste

To brine pork chops:  Bring vinegar, brown sugar, salt, mustard, and peppercorns to a simmer over medium heat, stirring to dissolve salt.  Do not inhale fumes.  Transfer to large, deep food-safe container.  Let cool until tepid.  Stir in iced water.  Submerge chops in brine.  Refrigerate for 3 hours, no longer.

To make stuffing: Melt butter in a large skillet over medium heat.  Add chorizo and cook, stirring occasionally, until lightly browned, about 5 minutes. Add celery, dates, and shallot, and cook, stirring often, until celery is tender, about 5 minutes. Stir in parsley, sage, and paprika. Transfer to a bowl and let cool completely.  Stir in cheese and season with salt and pepper.

Remove chops from brine, rinse under cold water, and blot dry with paper towels. Cut a horizontal pocket in each chop to the bone using a sharp knife. Spoon equal amounts of stuffing into each chop, and close each opening shut with wooden toothpicks. Do not overstuff the chops; you may not use all of the filling.

Prepare a medium fire in an outdoor grill. (For a gas grill, preheat to about 400ºF. For a charcoal grill, let the coals burn until covered with white ash and you can hold your hand about an inch above the cooking grate for 3 seconds.) Brush cooking grates clean. Grill pork, with the lid closed as much as possible, turning occasionally, until an instant-read thermometer inserted horizontally into the center of a chop reads 145ºF, about 15 minutes. Remove from the grill and let stand for 3 to 5 minutes.

Remove toothpicks and serve.

Makes 6 servings.

—–

Chinese Five-Spice-and-Maple-Glazed Pork Loin Chops

Chinese Five-Spice-and-Maple Glazed Pork Loin Chops
Chinese Five-Spice-and-Maple Glazed Pork Loin Chops (photo credit: National Pork Board)

For this dish I marinate lean and versatile boneless top loin pork chops (also known as “America’s Cut”) in five-spice and finish it in a tangy and smooth maple glaze. This dish pairs well with my Asian Pear and Cucumber Slaw. The Asian pear, native to China, Japan and Korea, has a sweet flavor with a crisp texture, marries well with a variety of flavors and is a quick no-cook side dish option.  A plastic V-slicer or mandoline will make quick work of cutting the Asian pears and cucumber into matchsticks.

  • 6 boneless top loin pork chops, 1 1/4–inch-thick (“America’s Cut”)
  • 4 tablespoons olive oil
  • 1/4 cup Chinese five-spice powder
  • 2 tablespoons sea salt
  • 1 tablespoon freshly ground black pepper

Glaze

  • 1/2  stick unsalted butter
  • 1 cup maple syrup, preferably Grade B
  • 2 tablespoons cider vinegar

Asian Pear and Cucumber Slaw

  • 2 tablespoons freshly squeezed lime juice
  • 2 teaspoons unseasoned rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon peeled and finely grated fresh ginger
  • 1/2 teaspoon crushed hot red chile
  • 2 Asian pears, peeled and sliced into matchsticks
  • 1 large cucumber, peeled, seeded, and sliced into matchsticks
  • 3 scallions, white and green parts, thinly sliced on the diagonal.
  • 1/4 cup coarsely chopped fresh cilantro
  • Salt to taste
  • 1/4 cup coarsely chopped salted peanuts

To prepare the pork chops: Brush pork chops with the oil and season with salt and pepper.  Sprinkle the five-spice powder evenly over pork chops.  Place on a plate and refrigerate for at least 2 hours or overnight.  Let stand at room temperature for 20 minutes before searing.

To prepare the glaze:  Melt butter in medium saucepan over medium heat.  Add maple syrup and vinegar and bring to a boil.  Cook, stirring often, until slightly reduced, about 2 minutes. Set aside.

To make the slaw: Whisk lime juice, vinegar, sesame oil, ginger, and chile in a medium bowl.  Add Asian pears, cucumber, scallions, and cilantro, and mix well.  Season with salt.  Cover and refrigerate until serving.

Preheat your oven to 350F. Add a little cooking oil to pan and heat over medium–high heat. When the oil begins to shimmer, sear the pork chops until brown, about 3 to 5 minutes each side. Place the pan in the oven and cook until an instant-read thermometer inserted horizontally into the center of a chop reads 145ºF, about 10 to 12 minutes. During the last 3 minutes, reheat the maple sauce and brush both sides of the chops until well glazed.  Remove from pan from the oven and let stand for 3 minutes.

Sprinkle the slaw with peanuts and serve with a slotted spoon onto 6 dinner plates alongside each chop.

Makes 6 servings.

—–

Every week for the next month, the National Pork Board will showcase a unique chop recipe on PorkBeInspired.com to keep your culinary juices flowing, including exclusive recipes from Chef Cowan.  While there, you will find a “Pork Chop Personality Guide” to help you explore a new chop cut and match it with a new recipe for every night of the week.  With the versatility of the pork chop, there is a perfect recipe and cut to suit your personality. For additional inspiration this summer, follow @AllAboutPork on Twitter, “like” them at Facebook.com/PorkBeinspired and find them onPinterest.com/PorkBeinspired to unleash the power of the pork chop and for a chance to win pork prizes during the month of May.

CLICK HERE FOR MORE GREAT PORK RECIPES FROM THE NATIONAL PORK BOARD

CLICK HERE TO VIEW SLIDESHOW OF ALL PHOTOS FROM THE EVENT

CLICK HERE TO VIEW ANOTHER VIDEO FROM THE LIVE TAPING

CLICK HERE TO LEARN MORE ABOUT CHEF MADISON COWAN

This is a non-paid sponsored post by the National Pork Board with The Artful Gourmet for the promotion of Chef Madison Cowan, his recipes and the National Pork Board. All opinions, videos and photography (unless otherwise noted) are by The Artful Gourmet.

Cooking with a Purpose: Tavern Direct + NCMEC

I recently was fortunate enough to meet Lou Bivona, Managing Partner of Tavern Direct and Founding Member of National Center for Missing & Exploited Children/NY and sample some of his gourmet products to cook with. Tavern Direct has a fantastic line of flavorful, gourmet marinades, dipping and finishing sauces, 14-16 year barrel-aged balsamic vinegars infused with real fruit and herb oils all made with premium, all-natural ingredients bottled under the Tavern on the Green name. The best of all about this wonderful cooking line is that a portion of all their proceeds goes to the National Center for Missing and Exploited Children (NCMEC), a charity committed to help millions of children through the sales of their products.

Tavern on the Green Oils & Marinades

Their product lineup includes Oils, Herbs ‘n More featuring Garlic with Rosemary Oil, Chili Pepper with Garlic Oil and Pepper with Lemon Oil. Their Marinade, Dipping and Finishing Sauce line includes Central Park Signature, Wasabi Wonder, Smokin’ Chipolte and Asian Lemon. The Marinade trio features Chandelier Chardonnay and Fire Grilled Garlic, Old Vine Cabernet and Fire Grilled Garlic and Toscana Garlic Parmesan. The Balsamic Vinegar line is premium and gorgeously flavored with options such as Citrus on the Green (infused with Orange, tangerine and lime), Blackberry and Ginger, Autumn Fig with Vanilla, and Summer Strawberry. Last but not least, they have a robust 1870 Steak Sauce as well as a sesame Golden Ginger Teriyaki Sauce, perfect for marinating steak, chicken and fish for stir-fries and grilling.

Tavern on the Green Garlic & Rosemary Oil
With so many gorgeous sauces and marinades to choose from, I had a hard time choosing which one to cook with first. I chose the Garlic with Rosemary Oil in their Oil, Herbs n’ More collection to make a fantastic, delicious meal of Pan Seared Pork Chops, Roasted Zucchini with Garlic and Parmesan and Pecan Brown Basmati Rice with Garlic. With all the wonderful oils and vinegars and marinades in this line, I’ll be cooking up a storm and planning food and wine pairings and special recipes, and aim to share all my creations and cooking experiences with you throughout the year. Stay tuned for more!

For more great recipes and info about Tavern Direct, visit www.taverndirect.com.

To make a donation to NCMEC , visit their secure website.

 


 

 

—–
Garlic Rosemary Pan-Seared Pork Chops, Parmesan Zucchini + Pecan Brown Basmati RIce

Pan-Seared Pork Chops with Garlic and Rosemary

Serves 4
Total Prep time: 30 mins
Total Cook time: 1 hr
Cooking skill: Intermediate

Ingredients

4 large boneless pork chops (about 1 ½ inches thick)
Tavern Direct Garlic with Rosemary Oil
4 Garlic cloves, sliced
Sea salt
Fresh ground pepper
Fresh or dried rosemary leaves

Preparation

Preheat the oven to 275 degrees and adjust the oven rack to middle position.

Marinade pork chops in the Garlic with Rosemary Oil in a plastic freezer bag or baking dish and place in the refrigerator for up 30 minutes to 1 hour.

Once chops are done marinating, cut 2 slits about 2 inches apart into each chop, using a sharp knife. Insert sliced garlic cloves into slits and sprinkle entire surface of each chop with 1 tsp of salt. Place them in a roasting pan or baking sheet and let stand room temperature for about 15 minutes.

Sprinkle chops with freshly ground pepper and rosemary and transfer baking sheet or roasting pan to oven. Cook until meat thermometer inserted into the center of the chops registers 120-125 degrees (approximately 30-45 mins).

Heat 1 tablespoon of the Garlic with Rosemary oil in a 12 inch heavy-bottomed skillet over high heat until smoking. Place 2 chops in skillet and sear until well browned and crusty, 1 ½-3 minutes, lifting once halfway to redistribute the fat underneath each chop. (reduce heat if browned bits in pan bottom start to burn). Using tongs, turn chops and cook until well browned on second side, another 2-3 minutes. Transfer chops to a plate and repeat with remaining 2 chops, adding extra tablespoon oil if pan is dry.

Reduce heat to medium. Use tongs to stand 2 pork chops on their sides. Holding chops together with tongs, return to skillet and sear sides of chops until browned and meat thermometer in center of chops registers 140-145 degrees, about 1 ½ minutes. Repeat with remaining 2 chops. Let chops rest, loosely tented with foil, for 10 minutes until ready to serve. Sprinkle with some extra Rosemary if desired to garnish.

Pair the Pan-seared chops with Roasted Zucchini with Garlic & Parmesan and Pecan Brown Basmati Rice (recipes follow) and a light, crisp Chardonnay to top off the meal. Delicious!

Roasted Zucchini with Garlic and Parmesan

Serves 4
Total Prep time: 15 mins
Total Cook time: 30-45 mins
Cooking skill: Easy

Ingredients

4 medium zucchini
Tavern Direct Garlic with Rosemary Oil
Sea salt
Fresh ground pepper
½ cup shredded Parmesan cheese
Fresh or dried rosemary leaves

Preparation

Wash zucchini and cut in half length wise, chopping off ends, and cut in half again. Arrange zucchini in a glass baking pan and drizzle the Garlic with Rosemary oil over the zucchini. Sprinkle with sea salt and freshly ground pepper and top the zucchini with the shredded Parmesan cheese and fresh or dried rosemary. Bake at 350 degrees for 30-45 mins until cheese is bubbly and slightly browned.

Pecan Brown Basmati Rice with Garlic

Serves 4
Total Prep time: 15 mins
Total Cook time: 1 hour
Cooking skill: Easy

Ingredients

1 cup long-grain brown rice
1-2 tablespoons Tavern Direct Garlic with Rosemary Oil
1/2 cup chopped onion
2 garlic cloves, minced
1/2 cup coarsely chopped pecans
¼ cup green onion, sliced thin (for garnish, optional)
Salt and fresh ground pepper to taste

Preparation

Prepare brown rice in medium saucepan, following package instructions.

About 15 minutes before the rice is done, heat 1-2 tbsp of Garlic with Rosemary oil in a heavy skillet over medium-low heat. Add the onion and sauté, stirring frequently, until the onion is softened and begins to yellow, about 10 minutes.

Stir in the garlic and pecans; sauté over medium heat, stirring constantly, until the garlic is tender and pecans are browned slightly, about 5 minutes.

Remove rice from heat and let stand, covered, for 5 minutes. Spoon brown rice into a bowl; spoon the onions, garlic and pecans on top and toss lightly to combine. Sprinkle with salt and pepper to taste. Garnish with some chopped green onion if desired.

**This was not a paid endorsement for Tavern Direct, NCMEC or Tavern on the Green. All recipes and opinions expressed are my own.

A Taste of Tuscany

Eggplant Crostini

Tuscany is probably one of the most beautiful and scenic regions of Italy and the most popular places to visit, known for its rolling hills, mesmerizing sunsets,  rustic landscapes, vineyards, farmhouses and olive groves. I have not had the opportunity to visit there yet, but I love the cuisine and it’s first on my list when I plan my next trip to Italy (hopefully sometime next year!)

Tuscan cuisine is a simple and earthy way of cooking, which centers around fresh and local ingredients from the farming region such as olive oil, greens, poultry, beans, beef, pork, rabbit, lamb, and sausages. Crostini is a famous antipasti which are little toasted breads spread with toppings such as olive tapenade or chicken liver pates. Bruschetta is also a popular antipasti made with rustic bread, fresh chopped tomatoes and garlic. Other popular dishes from the area are Panzanella (bread salad), Minestrone soup, Pasta Fagiole (cannelloni bean and pasta soup) and Ribollita.

Because of the ample farm land in Tuscany and areas surrounding Florence, there is a large production of olive oil, grapes and wine, and a variety of fruits and vegetables and herbs such as pears, oranges, thyme, rosemary, tomatoes, wild mushrooms, artichokes, asparagus, spinach and beans – all main ingredients in Tuscan cooking. Risotto is an earthy dish that incorporates many of these vegetables and cheeses from the region. Fennel is another ingredient often used in salad and sautéed with meat dishes. In Florence, Pecorino (a salty sheep’s milk cheese) tends to have herbs, garlic and red pepper added for flavor and is served shaved in salads or as cut in chunks served with grapes, olives and rustic breads like Foccacia bread with rosemary and olive oil.

Almond and Anise Biscotti and Oranges in Marsala Glaze are standard desserts and most of the wine that originates in the area is Chianti, aged in small oak barrels. Another popular white wine is Vernaccia, ranging from light and crisp to full-bodied, made in a small medieval town known as San Gimignano.

The following is a sampling of some of my favorite Tuscan recipes that use rustic and earthy ingredients originating from a Tuscan Cooking class I took at the Institute of Culinary Education in NYC. If you’re interested in learning more about Tuscan cooking there are a variety of cookbooks sold online, as well as cooking excursions in Tuscany with local chefs and other sites dedicated to Tuscan cooking.

Mushroom Risotto

Wild Mushroom Risotto

Mushroom stock:

½ lb. cremini mushrooms

½ lb. white button mushrooms

½ lb. shitake mushrooms

2 quarts chicken stock

½ c. dried porcini mushrooms

4 tbsp butter

3 oz. Madeira wine

Risotto:

3 tbsp butter

2 shallots, finely minced

4 c. Arborio rice

¾ c. white wine

Mushroom stock (reserved)

1 tbsp. minced chives

1 tbsp. Italian parsley

¼ c. grated Pecorino Romano

Salt and freshly ground black pepper

To make the mushroom stock, wash and trim the stems of the fresh mushrooms. Reserve the stems and slice the mushroom caps for use later in the recipe. (Make sure to dust of the dirt first and don’t soak the mushrooms).

Combine the chicken stock, stems, dried porcini mushrooms in a medium saucepan. Bring to a boil, turn down to a simmer, and cook for 30 minutes over low heat. Strain through a cheesecloth and reserve the liquid for the risotto.

Heat a large sauté pan and add 4 tbsp of butter. Add the sliced mushrooms and sauté until browned. Deglaze the Madeira and reduce until almost all the liquid has evaporated. Reserve the mushrooms. (Try to let the Madeira glaze sit, don’t stir).

For the risotto, heat a wide pot or rondeau (flat bottom pot with tall sides) over medium-high heat and add 2 tbsp butter. Add the shallots and sauté until translucent, about 3 minutes. Add the rice and stir the mixture together to coat the rice with the shallots and butter.

Add the white wine, lower the heat and cook, stirring constantly, until the wine has evaporated. Begin adding the mushroom stock, a large ladleful at a time. Continue to add the mushroom stock (slowly and continuously), stirring constantly until the rice is just cooked through and all the stock has been absorbed, about 20 mins. The rice should be slightly al dente but have a creamy consistency and not dry.

Stir in the reserved mushrooms, the remaining tablespoon of butter, chives, and parsley. Top off the risotto with Pecorino Romano and season with salt and pepper to taste.

Serves 6.

Pork Chops with Fennel

Pork Chops with Olives and Fennel

¼ c. extra-virgin olive oil

4 cloves garlic, crushed

4 pork rib chops, bone in

Salt and black pepper to taste

1 tbsp. fennel seeds, crushed

1 c. white wine

2 fennel bulbs, cored and quartered or cut into eighths

6 plum tomatoes, peeled, seeded, roughly chopped

¼ c. Gaeta olives, pitted

1 spring rosemary

Heat the olive oil in a large skillet with sides over medium heat. Add the garlic and cook until it turns brown, and remove the garlic. Season the pork chops with salt and add them to the pan. Cook until one side is brown, then turn and brown the other side. Remove and reserve until later. Add the fennel seeds to the pan and cook for 1 minute (toast them lightly to release oils and flavor, watch closely to not  burn them).

Remove the pan from the heat and deglaze with wine. Return the pan to the heat and cook until wine nearly evaporates. Add the fennel pieces, tomatoes, olives and rosemary.

Bring the liquid to a simmer and add the pork chops back to the pan. Cover the pan and cook for 15-20 minutes more or until the internal temperature reaches 150 degrees F. Remove the chops and if liquid is too runny, reduce until it coats the back of a spoon.

This recipe can also be made with veal chops, and for extra flavor and to ensure juicy chops that won’t dry out, soak them in a brine overnight made out of 2 quarts of water, 1 cup of sugar and 1 cup of salt and throw in some chopped up herbs such as rosemary or thyme.

Makes 4 servings.

Pollo alla Toscana

Pollo alla Toscana (Tuscan Chicken)

2 c. dried navy beans, soaked overnight (or canned beans drained and rinsed)

1/3 c. diced slab bacon or pancetta

2 (4 lb.) chickens, cut up into 8 pieces each

Salt and freshly ground pepper

Flour for dredging

1 medium yellow onion, diced small

2 celery ribs, diced small

1 garlic clove, minced

1 cup white wine (dry and crisp, such as Chablis)

2 sprigs fresh thyme

1 tsp. freshly minced rosemary

3 canned plum tomatoes, chopped

2 tbsp freshly minced parsley

Preheat the oven to 350 degrees F.

Drain and rinse the soaked beans. Discard the liquid.

In a medium saucepan, over high heat, bring 5 cups of water to a boil and add the rinsed and soaked beans. Cook them until they are soft, but not mushy. Drain the beans, but reserve the cooking liquid.

Cook the bacon in a large rondeau or Dutch oven until just browned. Using a slotted spoon put the bacon on paper towels to drain, reserving the fat in the pan.

Pat the chicken pieces dry, season with salt and papper and dredge in flour, shaking off any excess. Heat the bacon fat over high heat and when it is hot, add the chicken and cook, in batches, turning the pieces once, until the skin becomes golden brown and crisp. Remove the chicken and set aside.

Add the onions, celery and garlic and cook until the onions are translucent, about 5 minutes.

Remove the pan from the heat and deglaze with the wine. Return the pan to the heat and bring it to a boil, scraping up the brown bits from the bottom of the pan and reduce by 1/3. Return the chicken and bacon to the pan, add the beans, thyme, rosemary, tomatoes, and 2 cups of the reserved beans cooking liquid (liquid should come half way up the pan, use more or less accordingly). Cover, place in the oven and cook for about 40 minutes, until the chicken is no longer pink and most of the liquid has absorbed. You may have to add more liquid if it looks dry.

Season with salt and papper to taste and garnish with parsley.

Makes 8 servings.

Cipolline Onions

Cipolline Agro Dolce (Caramelized Cipolline Onions)

2 lbs. Cippoline onions

6 tbsp sugar

½ c. red wine vinegar

8 sage leaves

¾ c. extra-virgin olive oil

Salt to taste

Preheat the oven to 400 degrees F. Prepare a large bowl of ice water and set aside.

Blanch the onions for 2 minutes in boiling water. With a slotted spoon, immediately remove the onions and place them in ice water. Remove when cool and peel removing the stem and first layer of skin.

In a large baking dish, mix the onions, sugar, vinegar, sage, olive oil, and salt making sure that onions are coated evenly (this makes a lot of liquid so you don’t need to use it all).

Bake in the oven for approx. 60 mins, or until the onions are well caramelized. Make sure to turn the onions and watch them while in the oven, taking care to not let them burn.

Makes 6 servings.

Pear and Fennel Salad

Pear and Fennel Salad

2 fennel bulbs, cored and cut into thin slices

8 cups mixed salad greens (red leaf, Bibb, Boston and Radiccio), washed and dried

Salt and freshly ground pepper

1/3 c. extra virgin olive oil

Freshly squeezed juice of 1 lemon

3 red Bartlett or Bosc pears, cut in half, cored and thinly sliced

Combine the fennel with the salad greens. Refrigerate until ready to toss.

When ready to toss, add the salt and pepper, olive oil and lemon juice. Toss gently and arrange on individual plates or a platter. Top with the pear slices and serve.

Makes 6 servings.

Glazed Oranges and Biscotti

Oranges in Marsala Glaze

6 large navel oranges, peeled and pith removed (save one peel with pith removed)

¼ c. sugar

¾ c. sweet Marsala wine

½ c. Cointreau (orange liqueur)

12 mint leaves

In a small saucepan with boiling water, simmer the orange peel over high heat for 5 mins; drain and set aside. When cool, slice into julienne strips.

Separate each orange into sections, removing all membrane between sections. Place sectioned oranges in a large bowl, cover and chill.

In a medium saucepan, combine sugar, Marsala, and Cointreau. Bring to a boil over medium heat until the mixture has reduced by half or until it becomes syrupy. Add orange peel strips to the syrup and chill. To serve, spoon orange sections into individual dessert dishes. Top with Marsala glaze. Garnish with mint leaves.

Tip: this dessert is delicious topped over Vanilla ice cream and served with Almond and Anise biscotti on the side.

Makes 6 servings.

Other Tuscan recipes you might enjoy:

Panzanella (Bread Salad)

Peach Bellini

Crostini with Roasted Eggplant

Olive Tapenade

Chicken Liver Pate

Pasta e Fagioli

Minestrone

Ribollita (Bread Soup)

Bistecca alla Florentine (Tuscan Steak)

Almond and Anise Biscotti