Caraway pork chops with mustard-bacon potatoes

Serves 4

  1. 2lb yukon potatoes, peeled, halved and sliced 1/4in
  2. 2tb white wine vinegar
  3. 4oz bacon, cut into 1/2in pieces
  4. 4 6-8oz boneless pork chops, 3/4in to 1in
  5. 1tsp caraway seeds
  6. 4tb cornichons
  7. 2tb whole-grain mustard
  8. 2tb chives
  9. 2tb extra-virgin olive oil
  • Cover potatoes in salted water enough to cover by 1in. Add 1tb vinegar, bring to a boil and simmer for 12 minutes. Drain, reserving 4tb cooking liquid.
  • Meanwhile, render and crisp bacon and set aside. Cook 4-5 for about 6 minutes per side or until internal temperature reaches 140 degrees and set aside. Mix remaining ingredients and reserved liquid and bacon with potatoes and serve.



Lemony chicken and spinach Israeli couscous

Serves 4

  1. 1.5-2lb chicken, cut into 1in pieces
  2. 2 leeks
  3. 1-1/2 cups Israeli couscous
  4. 3 cups chicken broth
  5. 2oz spinach, chopped
  6. 1-1/2oz parmesan
  7. 1/2 cup peas
  8. 1/3 cup cream
  9. 1tsp lemon zest
  10. 1tb lemon juice
  • Brown chicken for about 6 minutes. Set aside.
  • Cook 2-3 for 5 minutes. Add broth, bring to a boil and simmer covered for about 12 minutes, stirring occasionally.
  • Add chicken and continue simmering covered for about 5 minutes. Add remaining ingredients and serve.

English muffins

Do not knead by hand.

Makes 1 dozen

  1. 16-1/4oz flour
  2. 1tb instant yeast
  3. 2tsp salt
  4. 1 cup room temperature whole milk
  5. 1/2 cup room temperature water
  6. 2tb butter, melted
  7. 1tb sugar
  8. 1-3/4oz cornmeal
  • Whisk 1-3 and set mixer on low speed. Slowly stream in 4-7 and knead on low for about 2 minutes or until dough begins to form. Increase speed to med-low and knead for about 8 minutes or until dough is smooth and elastic. Rise for 30 minutes.
  • Fold dough over itself four times and rise for 30-60 minutes or until doubled.
  • Deflate dough, divide into 12 2-1/2oz pieces and loosely cover. Roll into balls, place 2in apart on a baking sheet sprinkled with half of the cornmeal and gently top with plastic wrap and a second baking sheet. Rise for 30 minutes.
  • Transfer to fridge for 12-24 hours.
  • Remove baking sheet and plastic and rise for 1 hour.
  • Top with remaining cornmeal. In 3 batches, brown without pressing down in a 12in skillet for 3-6 minutes per side or until browned and puffy and bake on second baking sheet in the lower-middle of a 350 degree oven for 10 minutes or until internal temperature reaches 205 degrees. Transfer to rack and cool for 15 minutes. Slice, toast and serve. Lasts 3 days at room temperature or 1 month in freezer.

One-pan sausage, potatoes, toast and eggs

Serves 4

  1. 2lb yukon potatoes, cut into 1in pieces
  2. 1tb oil
  3. 12oz breakfast sausages
  4. 4 slices bread
  5. 3tb butter
  6. 4 eggs
  • Toss 1-2 and roast at 475 degrees for 20 minutes.
  • Add sausages and bake for 12 minutes.
  • Meanwhile, butter bread on one side with 2tb butter and cut out 2-1/2in rounds from center. Push potatoes and sausages to the side, add remaining butter, add bread buttered-side up and return to oven for 4 minutes.
  • Flip bread, crack eggs in holes and return to oven for 3-4 minutes. Remove from oven, rest on sheet for 2 minutes and serve.

Stovetop roasted chicken with lemon herb butter and capers

Serves 4

  1. 3lb chicken pieces, breasts pounded 3/4in to 1in
  2. 1tsp rosemary or thyme
  3. 2 cloves garlic
  4. 2tb capers
  5. 2tb water
  6. 1/2tsp lemon zest
  7. 1tb lemon juice
  8. 6tb butter, cut into tablespoons
  9. 1tb chives
  • Season chicken with 1/2tsp rosemary or thyme and place skin-side down in a cold 12in skillet. Cover and place on medium heat for 15 minutes. Raise heat to medium high for 10-15 minutes or until cooked through and set aside.
  • Remove all but 2tsp fat from skillet. Cook remaining rosemary or thyme and 3-4 for 1 minute. Take off-heat and add 5-7. Whisk in butter 1 piece at a time. Add chives and serve.

Pretzel-caramel linzers

Makes 2 dozen

  1. 155g pretzels
  2. 195g flour
  3. 3/4tsp baking powder
  4. 1/4tsp salt
  5. 200g sugar
  6. 50g brown sugar
  7. 16tb butter, cubed
  8. 1 egg
  9. 1/2 cup caramel
  • Process pretzels until finely ground. Add 2-6 and pulse to combine. Add butter and process until mixture resembles cornmeal. Add egg and process until dough comes together.
  • Roll dough out to 1/8in and chill in freezer for 15 minutes. Cut out 4 dozen 2in rounds and cut out 1/2in rounds out of half of them. Bake 1 inch apart at 350 degrees for 10-12 minutes.
  • Use 1tsp caramel for each sandwich and chill for 5-10 minutes. Serve.

Blueberry icebox pie

Serves 8

  1. 6 cups blueberries
  2. 4tb water
  3. 2/3 cup sugar
  4. 1/4tsp salt
  5. 2tb cornstarch
  6. Zest and juice of 1 lemon
  7. 1/2tsp cinnamon
  8. 9in pie crust
  • Bring 2 cups berries and water to a boil and mix in 3-7. Cook for 3-4 minutes, transfer to a bowl and let cool. Mix in remaining berries, fill crust and chill for 30 minutes – 2 hours. Serve.