Recipe for Salted Caramel:
- 1 cup granulated sugar
- ½ cup heavy cream
- 2 tablespoons unsalted butter
- ¾ teaspoon kosher salt, or to taste
- In a medium saucepan set over medium-high heat, combine the sugar with 1/4 cup cold water and stir to combine. Cook, without stirring, until the sugar has turned a deep amber hue, approximately 10 to 12 minutes.
- Meanwhile, warm the cream in a small saucepan. When the caramel is ready, slowly whisk in the warm cream and continue simmering the mixture until it is smooth, another 2 to 3 minutes. Remove from heat, then whisk in the butter, and then the salt, to taste. Serve warm or save for later.
Salted Caramel Apple Pie
Jason and I are off to Fairway to shop for the essentials.
Grilled Pork Chops with Rosemary, Garlic, Bay Leaf and Thyme Infused Olive Oil, Stunning Photo by Jason Homa
One of my favorite meals as a kid was “Pork Chops and Apple Sauce.” Not only did the crispy edges of fat taste delicious but my brothers and I had a swell time imitating the Brady Bunch episode where Bobby sought to adopt the personality of Humphrey Bogart.
When I prepare them, I first get the pan nice and hot. I cook them in about 3 tablespoons of olive oil that has been infused with fresh herbs and garlic, making sure to sear those edges of fat, cooking on medium-high heat for about 7 minutes. Tonight’s meal was prepared wtih a lemon, garlic and bay leaf infused oil (I found this recipe idea on Williams-Sonoma). I love the citrus zing of the lemon, however, my boyfriend prefers a more rustic flavor, so for him, at his suggestion, infused olive oil with garlic, rosemary, thyme and bayleaf -sans the lemon.
3 Tbs. extra-virgin olive oil
3 cloves garlic, very thinly sliced
4 fresh bay leaves, or 6 dried bay leaves
2 Meyer lemons, 1 thinly sliced and 1 halved
1/2 tablespoon fresh rosemary (or dried)
1 teaspoon thyme
4 bone-in, center-cut pork chops, 6-8 oz. (185-250 g.) each
Portuguese sea salt and freshly ground black pepper
In a large cast-iron or other heavy-bottomed frying (or grill) pan, heat the olive oil, garlic and bay leaves over medium heat. Substitue for herbs of your choice. Saute until the garlic is lightly golden and the oil is infused with the aroma of garlic and bay leaf, about 5 minutes. Transfer the garlic and bay leaves to a plate and set aside.
Return the pan to the heat and add the lemon slices. Cook, turning once, until lightly browned, about 2 minutes per side. Transfer to the plate with the garlic and bay leaves.
Season the pork chops with salt and pepper. Heat the pan to medium-high and arrange the chops in the pan. Sear until nicely browned on the bottom, 7 minutes each side. Squeeze the lemon halves over the chops and turn to coat them with the juice. Return the garlic, bay leaves and lemon slices to the pan and reduce the heat to medium-low. Cook until the chops are cooked through, 1-2 minutes longer. The pork chop should spring back but still feel tender if gently pressed with a finger, and the center should be very slightly pink.
Transfer the pork chops to a serving platter and spoon the pan juices, along with the lemon slices, over the top. Serve right away. Serves 4.
The butternut squash was a last-minute add-on. I simply pre-heated my oven to 400. Drizzle olive oil over cut pieces of squash, added 1 tablespoon of brown sugar, a dash of ginger and 1/2 teaspoon of cinnamon. Cooked in square pan in oven for 30-35 minutes. Served over a bed of arugula and topped dish with juices from chops.
Nothing like the toasty goodness of sweet and salty brussels sprouts, oven roasted and served over barley with shaved grana padana and lemon. Jason’s been working all day repairing a wall in the kitchen that suffered greatly last rainy season and I’m trapped in the office doing a close reading of The Death of Ivan Ilyich, by Leo Tolstoy. So a couple of things have been brewing here. Firstly, our appetites and secondly, the mound of paint brushes, spackle tubs, dust and plastic covering over my spices , silverware and dishes.
To squelch the first tide, I squeezed into the fridge, dug out of the vegetable drawer the first thing I could grab. Out came my little martian heads (that’s what I call them) and I grabbed a bag of barley from under the plastic (E.T. phone home). Into my mini rice-cooker from my dorm days at I-House went 1 cup of pearl barley (just enough for the two of us) and 2 cups cold water, turned that on and wriggled my way to the kitchen sink where I washed and trimmed the sprouts.
Using a glass Pyrex roasting dish, I tossed the little heads into the pan with 1/4 cup shaved almonds, 1/8 cup dried cranberries, about 3 tbsp. extra-virgin olive oil, Portuguese sea salt, pepper, 1/2 tsp. crushed red pepper, 1 tbsp. brown sugar and half the juice of a juicy Meyer’s lemon. I’d already pre-heated my oven to 400° F so I just put the pan in the oven and set my timer for 35 minutes.
If you do this just the way I did, scattered and all, your barley should be done around the same time as your brussels sprouts. From here I just fluffed my barley with 1 tbsp. unsalted butter, served into 2 pasta dishes and set aside. Taking my sprouts out of the oven, I sprinkled a pinch of sea salt over them and dished them up over the barley. Topping all of this toasty goodness, I shaved my favorite Italian hard cheese, grana padano, over each dish.
This proved to be the perfect late afternoon, pick-me-up snack for the two of us. It’s full of nutrients and vitamins and the barley is a great way to keep my tummy from rumbling because it has to work hard to digest.
Jason is the first to admit to my girlfriend Laura, that he is a lucky man to have someone who cooks for him daily. That being said, I too must admit, that I am a very lucky woman to have such a handsome and loyal customer to cook for.
This is the perfect dish for feeding hungry friends and family! Whenever I make it I imagine my two brothers pushing past me to get firsts, then seconds of this stew. My granny Mary used to make it during the colder months in California and bring it over on a Tuesday night – her day off.
4 pounds bottom round, well-trimmed and cut into 2-inch pieces
1 cup all-purpose flour
1/3 cup olive oil (plus more if needed)
2 large onions, diced (2 cups)
1 6-ounce can tomato paste
1 cup Portuguese dry red wine
1 pound potatoes, cut into 2-inch pieces (about 4 cups)
1/2 pound baby carrots (about 2 cups)
2 cups beef broth
1 tablespoon Portuguese sea salt
1 teaspoon dried thyme leaves
1 bay leaf
1 cup frozen peas, thawed or 1/2 pound fresh haricot verts trimmed and halved
1 pound cooked egg noodles
In a large glass bowl, coat the beef in the flour. Heat a few tablespoons of the oil in a large French Oven over medium-high heat. I prefer using the Le Creuset French Oven. Brown the meat, a few pieces at a time, adding more oil as necessary. If not using a French or Dutch Oven, transfer to a 4- 6-quart slow cooker, otherwise remove meat, set aside to add back later. Add the onions to your French Oven and cook over medium heat until tender, about 10 minutes. Stir in the tomato paste and coat the onions; remove and set aside to be added back with the beef or transfer to slow cooker. Pour the wine into the French Oven and scrape up any browned bits; add to the cooker or leave in French Oven, adding back your beef and onions and stir in your potatoes, carrots, haricot verts broth, salt, thyme, and bay leaf. Cover and cook in the oven on 325°F for 7 hours. If you’re using a slow cooker cook on low for 7 ½ hours or on high for 4 hours. Add the peas and heat through.
Serve over egg noodles.
Yield: Makes 8 to 10 servings
Prep time: 35 Minutes
Other: 7 Hours, 25 Minutes
Fall is one of those seasons that conjures up images of warm cable-knit sweaters, brown leather boots, and things that I just want to cuddle up with. My children, a good movie or a great book; or my boyfriend, a warm fire and some great music; either way this cookie is an excellent companion to either night in.
Here is my take on the traditional Oatmeal Raisin Cookie. Instead of using raisins, I chop up succulent dried French Apricots and add them to my batch. The color is a rich amber gold and the texture is both chewy and sweet, which complement the crispy edges of the oatmeal cookie. This particular batch was made specifically for my sweetheart. He and I both love dried apricots in just about anything. A batch of these are the perfect gift for your host with the most this Thanksgiving.
Show up with these and guests just might forget about the pumpkin pie.
• 1/2 cup salted butter (1 stick plus 6 tbsp.) at room-temperature
• 3/4 cup firmly packed brown sugar
• 1/2 cup granulated sugar
• 2 eggs (or egg substitute of 1 tbsp. cornstarch & 2 tbsp. water per egg)
• 1 teaspoon pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 3 cups of quick or old-fashioned, uncooked Oats
• 1 cup chopped dried French Apricots
• 1 cup chopped walnuts
• 1 1/2 cups large dark chocolate chips or semi-sweet chocolate chunks
1. Heat oven to 350°F. In a large glass bowl, beat butter and sugars on medium speed or by hand until creamy and well blended
2. Add eggs and vanilla; continue to beat ingredients until mixed well
3. In a separate smaller bowl, mix flour, baking soca, cinnamon and salt; mix well, combining all ingredients and working out any lumps in the flour. Add combined mixture to wet ingredients and mix well.
4. Add apricots, walnuts and chips; mix well
5. Add oats and continue to mix all well together
6. Drop dough by by rounded tablespoonfuls onto ungreased cookie sheets. I will also set aside half my batter and roll into waxed paper to freeze; thawing and cutting into 1/2 inch circular slices and baking.
7. Bake 8 – 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to cooling rack or flattened brown paper bag . I like to let them cool very little and enjoy them while the chocolate is still oozing and warm.
8. Store in a tightly closed container. Makes about 4 dozen delicious cookies.
Something else to try:
At Christmas time I like change the cookie recipe up with dried cranberries and cocoa powder. In the next month or so I will post a picture of those with the slight variation of the recipe.