Sunday, August 29, 2010
My Kitchen My World - Visiting Canada!
I chose Pork Chops with Apples. Having only had a half bag of popcorn for lunch today, I was ready for something really substantial. These were very easy to cook and I have to say, they were delicious! I served a creamy corn soup, Potage de ble, as an appetizer. I left off the celery and the leek, however, and added a touch of cilantro for flavor. I also cheated a bit and used frozen corn. It was pretty good, but I'm not a huge corn fan, that is unless it is fresh corn on the cob grilled to perfection in which case I will be the first in line! Chandler said the pork chops were sooo good that once he tasted those, he quickly forgot the soup. I heartily recommend these chops - especially on a busy weeknight.
As most of you know, we just returned from Dallas where we were blessed with our first grandbaby. We were able to spend a few days holding her, and we hated to leave her, but. . .work and other obligations were calling me back home unfortunately! They will be here for Thanksgiving so I guess it doesn't need to be said that it will be a long three months waiting to see her again. I fell in love instantly when I saw that pretty little face!!
Here are the recipes for my virtual trip to Canada! I can't wait to see what everyone else in the group chose this month. Check out the website for more recipes! http://mykitchenmyworld.blogspot.com/
Apple Pork Chops
6 Pork chops
Pork chop fat or oil
2 ts Butter
-salt and pepper to taste
3 Apples-unpeeled with cores
1 ts Sugar
Cook the chops using melted fat trimmed from the meat and 1 tsp butter.
(Note those concerned about their fat intake may chose to use corn oil or
some other vegetable oil rather than the pork fat). Season to taste and set
on hot platter. Keep warm. Slice the apples 1/2" thick and add to the pan
with 1 tsp butter, the sugar and a few pinches of cinnamon or cloves. Cook
over medium heat for about 10 minutes, turning once or twice until some of
apples are browned. Arrange them around the chops and serve. Serves: 4-6
To quote Mme. Benoit, "The apples keep the chops moist and tender. I
sometimes use 6 to 7 apples, then I use 1 Tablespoon sugar. Serve very
Source" _The Canadiana Cookbook_ by Mme. Jehane Benoit
2 c -Water
2 c Milk
4 c Corn kernels; fresh
-frozen may be used if out
1 ts -Salt
2 tb Butter
1/3 c Celery; chopped
1/4 c Onion; chopped
1/4 c Leek; chopped, white part only
2 tb Flour
1/2 c Whipping cream
-Salt & ground black pepper
This fresh corn soup from Renard Jacques, chef at Auberge Benedict Arnold
in St. Georges is rich and creamy. It may be made with frozen or canned
corn kernels, but it won't have the same delicate sweetness.
Bring water to a boil in a large saucepan. Add milk, corn and salt; cook
just until corn is tender. Strain cooking liquid into a bowl and set corn
aside. Heat butter in same saucepan and sauté celery, onion and leek until
softened. Blend in flour; cook until bubbly. Stir in reserved corn
cooking liquid. Bring to a boil, then partially cover and let simmer for
15 to 20 minutes.
Place corn and liquid in food processor or blender and puree in batches
until smooth. Return to saucepan and add cream. Adjust seasonings with
salt and pepper to taste. Reheat until piping hot.