Dinner, Meat, Savory, Stew

Pork Stew with Apples, Mushrooms and Sage

I guess you could call then a French recipe, but really, I was looking at what I had in the fridge and sort of threw it together, and it came together wonderfully! It is a perfect fall stew, easy enough for a regular weeknight dinner, yet elegant enough for company. If you make this, let me know what you think, I know I will be adding this stew to the rotation!

Ingredients:

3 pounds of cubed pork (I used tenderloin, but I would recommend pork shoulder)

2 small onions, diced

4 shallots, diced

4 stalks of celery diced

2 small apples, cubed (use whatever kind you have–remember to peel and core them!)

16 oz of sliced mushrooms

6 slices of bacon, chopped

1 tsp of paprika

2 tsp of Worcestershire sauce

1/4 cup flour

1/2 cup white wine

3 cups of chicken stalk

1 tsp of salt

1 tsp of black pepper

2 tsp of sage

2 tsp of thyme

2 Tbsp of olive oil.

Method:

In a large dutch oven, fry the bacon till crisp. Set the bason aside.

Fry the cubed pork pieces in the bacon fat will golden, set aside

Add 2 tbsp of olive oil to the pot, and all the veggies. Saute for 10-15 minutes on medium-heat, till the veggies are pale golden and have softened.

Add salt, pepper, paprika, sage, thyme, and flour, and saute for an additional 10 minutes.

Add the pork and bacon back to the pot, add wine and worcestershire sauce, and cover with chicken stock.

Reduce the heat to low, cover the pot and cook the stew till it thickens. This will take about 2 to 2.5 hours. Make sure to stir every 15-20 minutes to ensure that nothing sticks to the bottom.

Half way through the cooking process, taste the stew and adjust salt and pepper as needed.

The stew is ready when the meat is fork tender and sauce has thickened. You should not be able to see any of the apples, they should melt into the stew completely.

Serve over a bed or creamy mashed potatoes.

Classics, Comfort food, Dessert, Pastry, Sweet

Impromptu Apple Crostata

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I used store bought pie dough from the frozen aisle in the grocery and after covering 4 pies, I had enough scraps leftover to roll out a 7-8 inch round crust.  I made this recipe because I had extra pie crust dough leftover from making Chicken Pot Pie. I used store bought pie dough from the frozen aisle in the grocery and after covering 4 pies, I had enough scraps leftover to roll out a 7-8 inch round crust.   So here goes:

Ingerdients:

1, 7-8 inch pie crust

2 apples, peeled, cored and thinly sliced ( I used honeycrisp)

1/2 tsp of cinnamon

1/4 cup sugar, plus a 1tsp for sprinkling

1 Tbsp cold butter, diced.

Method:

Roll out the crust and place it on a parchment-lined cookie sheet.  Keep it cold in the fridge while you prep the apples.

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Peel, core and slice two apples.  Toss them in sugar and cinnamon.

Arrange the apple slices on the cold pie crust, leaving a 1-inch border

Fold over the pie dough to create a rustic crust.

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Dot with butter and sprinkle sugar over the crust.

Bake at 350F for 30-40 minutes till the apples are bubbly and the crust is pale golden and flaky.

Enjoy!!!

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Poultry, Quick Dinner, Savory

Chicken, Apple and Sage Patties with Homemade Cranberry Sauce

I will not take credit for coming up with these recipes.  I founf them on Pinterest and Food Network respectively but I thught that they would be amazing fall recipes.  Also,  you could use thanksgiving leftovers to make these recipes as well.

For the Cranberry Sauce:

Ingredients

  • 1 pound fresh cranberries, washed and dried
  • 2 cups granulated sugar
  • 1/3 cup water
  • 1 cinnamon stick
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1 orange, zested and juiced

Directions:

In a medium pot, combine the cranberries, sugar and water. Stir to blend. Bring the mixture to a boil over medium heat. Reduce to a simmer and add the cinnamon stick, allspice and nutmeg. Stir to blend and simmer for an additional 5 to 7 minutes. Some of the cranberries will burst and some will remain whole. Add the orange juice and zest, stir and allow to cool before serving.

1  tablespoon olive oil, plus additional oil for cooking sausages
1 small onion, finely diced
2 apples, peeled, cored, and cut into 1/4-inch dice
1 pound ground chicken (I prefer dark meat)
1/3 cup fresh sage, finely shredded
3/4 teaspoon fresh ground pepper
3/4 teaspoon kosher salt
pinch of cinnamon
1.  Heat the olive oil in a medium skillet.  Add the onion and sauté several minutes, until soft.  Add the apples and continue to cook until they just begin to soften.  In a large bowl, combine the onion-apple mixture with the remaining ingredients.


2.  Using your hands, form the mixture into 10 small patties.

3.  Preheat oven to 375F.  Brush patties with oil and bake till golden brown and cooked through, about 30 mins.

Serve warm with the cranberry sauce.  This can be made into a sandwich too !

 

Sides

Sweet Potato and Apple Hash

A super speedy fall side that graced my brunch table but could easily become a great side for thanksgiving ! Its sweet, tart, hearty and very fall ! Try it and make it your families go to sweet potato dish–it is bound to replaced and mashed or casserole side dish !

Ingredients

  • 8 sweet potatoes, boiled and cut into 1/2-inch dice
  • Extra-virgin olive oil about 3 Tbsp—you might need more.
  • Salt and pepper
  • 1Tbsp of brown sugar
  • 1 tbsp of rosemary and thyme-dired
  • 3  large onion, cut in 1/2-inch dice
  • 8 Granny Smith apples, cored and cut into 1/2-inch      dice
  • Scallions to garnish.

Directions

In two pots, separate the 8 potatoes and boil them till fork tender.

Coat a large saute pan with olive oil. Add  the onions, season with salt, pepper, sugar and herbs and saute until the onions are very soft and aromatic.

Add the apples and saute till soft and tender. Add the sweet potatoes at the very end and saute for a few minutes.  Some of the potatoes may fall apart but fret not, its HASH !

Transfer to a serving platter and garnish with the scallion greens !

 

Breakfast

Dutch Apple Pancake

A rainy morning breakfast. buttery apples cooked in a soft, puffy pancake batter.  Thank you Williams-Sonoma for the recipe and only one word can describe this pancake–NOM !

2 Tbsp unsalted butter

1 Red Delicious apple, cored, peeled and cut into   1/2-inch slices

1/2 tsp. ground cinnamon

1 Tbsp granulated sugar

2 eggs, at room temperature

1/2 cup almond milk

1/2 cup all-purpose flour

1/2 tsp. salt

Confectioners’ sugar for dusting

Method:

Preheat an oven to 400ºF.
 Butter a 10-inch springform or cake pan.
In another fry pan over medium heat, melt 1 Tbsp of the butter.
Add the apple, cinnamon and granulated sugar and sauté, stirring occasionally, until the apple begins to soften and brown, 5 to 6 minutes. Set aside.
In a bowl, using a whisk, beat the eggs. Add the milk and whisk until blended. Sift the flour and salt into the egg mixture and whisk until just blended.
 In a small saucepan over medium-low heat, melt the remaining 1Tbsp butter. Add the butter to the egg mixture and whisk until smooth.
Pour the batter into the prepared pan and arrange the apple slices evenly on top. Bake until the pancake is browned and puffed up, 25 to 30 minutes.
Dust with confectioners’ sugar and serve immediately.