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.

 

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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.