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Winter Jewels: Pan Roasted Pork with Ruby Cherry Berry Sauce

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Jewel colored Cherry Berry Sauce magically turns simple pan roasted pork chops into a regal winter meal. I’ve become a devoted Downton Abbey fan {Am I the only one that converses in “Downton Abbey Speak” after viewing the show? ~”Why yes, I think I shaaall have another piece of toast. Thank you ever so much…”} I will admit that I had the show on my mind when I created this meal. With it’s rich color I could can easily imagine this dish coming straight out of Mrs. Patmore’s kitchen and onto the Lord’s table.

In addition to that, this time of year I’m always looking for ways to sneak more fruits into my diet. I can’t help but eye suspiciously at off season imported fruits from far away lands. Luckily I have no problem turning to a trove of frozen summer fruits. The winter can feel a bit bleak at times, and the beautiful color of this sauce is another good reason to make it.

I’ve never been a huge fan of pork chops. It was so deeply drilled into me as a young woman that to avoid the dreaded trichinosis that pork had to be cooked to within an inch of it’s dry life. It pains me to recall the terrible looks on my children’s faces when I set before them a lovely pork chop, that they had to saw at, with aggressive fervor, in order to get at a piece. Then there were the blinking stares as they had to chaw on, and eventually swallow, that tough bite. My poor dears, no wonder it was never a favorite.

Recently I did a little reading up on the subject. It turns out that things in the pork world have changed since my long ago days in Home-Ec. Back then we were instructed to bring the meat up to an internal temperature of 165˚- which, as my children experienced, is “hockey puck” temperature. Thanks to better raising techniques, and better understanding of food preparation safety, an internal temperature of 140˚ will kill off any unwanted “bugs”, and yield a delicious and juicier meal.

I also came across various cooking methods and feel like I’ve hit on a winner. Some were a bit complicated. This version does have two steps, but it’s well worth it, and I’m excited to share it with you.

Pork meat is quite lean, with only fat running along the outside. Which makes it wonderfully healthy to eat, but not always the tastiest. To make a really juicy pork chop I first brined it for about 30 mins, which worked out perfectly as I used that time to prepare the sauce and side dishes. Then, using a medium low heat, I gently seared the meat, after which I tucked it into a moderate oven for finishing off. The result was a lovely golden sear on the outside, and juicy delicious meat on the inside.

As you can see, the result is a pale pinkness to the meat and even some pale pink juices. According to the USDA, this is more than ok and healthy to eat. I know, I know… it’s hard to let go of those “laws” that we were forced to swallow, but it’s time to let all that go. I promise it won’t make you at all ill, and you’ll want to thank me {EVER so much}.

Pan Roasted Pork Chops with Ruby Cherry Berry Sauce
I used Port wine in the sauce, which you can switch with a fruity red wine, or substitute with cranberry juice. The butter in the sauce also adds a lovely roundness to the flavor, but switching to olive oil works perfectly if you prefer.
 
Serves 4
 
4 lean, center cut pork chops
.75c kosher salt
.75c sugar
4c cool water
 
1T butter
.25 c onion, finely minced
1 clove garlic, finely minced
.5c port wine
.25 c balsamic vinegar
2c frozen red cherries
2c frozen blackberries (or any other berry available)
Salt and Pepper to taste
 
 
In a large bowl, combine the water, sugar and salt- stir to dissolve. Add the pork chops and allow to sit for at least 30 mins.
 
In a small saucepan, melt the butter over medium heat. Add the garlic and onions and gently sauté to release the aromatics and soften.
 
Add the port and allow to gently simmer for 2 minutes. Then add the vinegar and fruits and reduce the heat to low.
 
Allow the sauce to simmer for 10-15 minutes until thickened and reduced. Add salt and pepper to your taste.
 
To prepare the pork:
 
Preheat the oven to 350˚. 
 
Remove the pork from the brine and pat dry. Discard the brine. Score the outside fat down to the flesh every 2″ to prevent curling in the pan.
 
In an ovenproof sauté pan, lightly coat pan with cooking spray and place over medium low heat. 
Add the pork chops and gently cook for 2-3 minutes on each side. Then place the entire pan directly into the middle of the oven.
 
Roast for an additional ~10 minutes, depending on the thickness of the meat. When poked, the meat should be springy but still yielding- what would be considered “well done” beef. 
 
Remove the pan from the oven, and remove the chops to a warmed plate. Allow the meat to rest for 5- 10 minutes before serving.
 
Pour the cherry berry sauce into the sauté pan which contains the pork chop drippings. Gently warm and stir to incorporate. You may omit this step to reduce fat content.
 
Serve the sauce warm over the pork chops.
 

Roasted Acorn Squash with Grilled Tofu and Quinoa {And My New Approach to Change}

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Welcome to the New Year! I too have joined the masses of the “New Year, new me” campaign. I will not bore you with my enthusiastic promises and misty eyed visions of the improved me- but rather I wanted to share with you my new approach.

Are you like me? I get all jazzed up and rally myself to take on my new improved way of life. I start quick out of the box, full of determination and vigor, and then in short order start stumbling and tripping, and eventually face plant into a heap. The result is another year goes by and nothing has changed. *sigh*

So now that I know what doesn’t work, I decided to try a new approach. The truth be told I’ve been incorporating my new concept since my last birthday, 2 months ago, and it’s been working very well. The inspiration for this really came from my pal, Winnie, from Healthy Green Kitchen. The idea is not to attempt a total makeover- but to focus on one small positive thing I can do for myself, at least once a week. If I can add one positive small shift a week, by the end of the year I would have made 52 easy and gentle improvements. Isn’t that an amazing thought?!!

I say banish self control! Do away with the struggle and the guilt!

*Just do one small good and nice thing for yourself a week* Now isn’t that so much nicer? And even if I don’t compile 52 changes, at least I’m moving in the right direction.

To give an example: I have reduced the amount of sweeteners in my latte and drinks by a bunch. No real science, I’ve just dialed it down by a small amount and I continue to do that each week. The result is I have lowered my sweetness threshold without my really noticing. I’m a little concerned about putting chemicals into my body, as well as natural sugar, but I really love sweet so much! So a smidge of change over time and now I am at about half of what I was consuming 2 months ago.

Another small change I’ve made is to eat one or two more pieces of fruit a week- in my case specifically, citrus. In the past I would run out and fill a beautiful bowl of fruited bounty, all gung-ho about it. The result would be a slow degradation of my display into a wrinkly and mossy science project. The worst part is the double guilt that the sad display taunts me with- both the failed attempt at my new “way” and the terrible waste of good food.

Instead I’ve taken to buying one or two oranges and then I eat them! I don’t keep them in a pretty bowl on the counter, because it turns out I like mine cold. I perch them on the shelf in the fridge so they are right there when I open the door. This way, when I go foraging for that afternoon pick-me-up snack, my orange is right there for the grabbing.

They say that it takes 3 weeks to create a new habit and I can attest that this is true for me.

The recipe I have for you today is a delicious and healthy meatless meal. I love this dish and often make several at a time and freeze them. They reheat beautifully. The squash is Vitamin A rich, there is great protein in the quinoa and tofu, and there are healthy complex carbs and lovely fiber.

I’ve gotten word back that not everyone is keen on quinoa or can readily find it. Feel free to switch it with Amaranth- HA! just kidding-That’s another grain I’ll be getting to in the near future- You can exchange any other grain or rice that you prefer, and leftovers are perfect.

Roasted Acorn Squash with Grilled Tofu and Quinoa
This dish looks complicated but it really is not. Make extra and freeze for another day.
serves 6
 
3 medium sized acorn squash
2c of cooked quinoa, or other grain of choice
half a package of firm tofu
1 stalk of celery, diced
1 clove garlic, minced
.25c red onion, diced
1 orange pepper, diced
6 handfuls of baby arugula
.25c pomegranate arils 
3T fresh lemon juice
.5c olive oil
S&P
and oil to sautee
 
Preheat oven to 350˚. Slice the squash in half, scrape out the seeds. Lightly coat the flesh with olive oil and sprinkle generously with salt.
 
Place squash face down on a lined baking sheet and roast until the skin looks a little wrinkly and the flesh is soft. Depending on the size of the squash this should take about 35-40 minutes. When cool slice into quarters- you will have 12 pieces in all.
 
Remove tofu from the package and place onto a clean kitchen towel and press firmly to release some of the moisture. You can also place a plate on top of the tofu with a heavy object and leave for a few minutes to press out the liquid.
 
Heat a grill pan and lightly oil. Slice the tofu into quarter inch slices and grill on each side. Remove from the heat and cut into small dice.
 
In a sautee pan warm some oil on medium high heat. Add the garlic and sautee for 2-3 minutes to release the fragrance. Add the onions, celery and peppers and sautee for just another few minutes leaving the vegetables tender crisp.
 
Transfer the vegetables and the tofu into a large bowl and add the quinoa. Gently stir to combine. Add S&P to taste.
 
Mix the lemon juice and oil to make a dressing. Add a few tablespoons into the quinoa mixture then use the rest to dress the arugula.
 
Lay down a nice layer of arugula for each serving, top with the squash and then fill with the quinoa. Finally sprinkle the pomegranate arils over the top and serve 2 quarters per person.

Coral Rigatoni: A Twist on a Traditional Dish

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It has been a fun week of socializing and celebrating. I made it down to Louisiana in the midst of the storm before Christmas. Dashing through the snow it was not. Traveling was a long day of waits and multiple connections, but as anyone that travels during the holidays knows- that’s pretty much par for the course.
Once I finally arrived here I hit the ground running- or rather eating. I have already overindulged in some incredibly delicious ham, gumbo and jambalaya. I just love me some Southern cooking! Ettouffe, sweet Gulf Shrimp, Red Beans and Rice!
I’m starting to think I may need to put some devoted time into becoming a respectable Southern cook. I may be able to discuss long and hard the best NYC pizza, or where to get the quintessential bagel- but I can’t even begin to compete in a discussion on roux making! {not yet that is…} There will be no complaints as this will be no hardship in our newly renovated kitchen.
As many of you know, my fiancee and I have been remodeling our kitchen this Fall. I did the planning when I was here over the summer. We hired an amazing contractor, and with the aid of FaceTime on Pam’s iPad, she managed the job while here and kept me updated, while I was in NYC frustrated and antsy. This week was the first time I got to see my new playground- and it is giggle deliciously wonderful! I give Pam a boatload of appreciation for doing such a beautiful job and making sure that my vision was maintained. It turned out better than I had imagined it!!
The final details, such as painting, are the project of the week. When it’s done I promise a reveal. {Can NOT wait to show you!}
But now back to this dish. I call it Coral Rigatoni because the tubes remind me of some exotic sea creature. The tubes bend and yawn with with open mouths, revealing deep pockets of goodness. There is an organic wave to the up-righted pasta, which I find so much more appealing than laid down straight soldiers. It’s a bit more work, but guaranteed to garner you oohs and ahhs at the buffet table.
The rigatoni are stuffed with kale and mustard greens in low fat cheese, and then baked in a lightened bechemel sauce. The result is a super tasty, much lower in saturated fat, much lower in overall calories, and a good daily dose of healthy greens. For a big flavor punch while keeping things on the lights side, I topped off the dish with some grated asiago. A pungent and tasty hard cheese that goes a long way when using just a little.
Coral Rigatoni Stuffed with Winter Greens
 If you are not a fan of kale and mustard greens you may swap for equal amounts of spinach.
serves a generous 8, or modest 10
 
1# dried large rigatoni
1-16oz container, fat free ricotta- best quality
1-16oz container, part skim ricotta- best quality
2 cloves garlic, minced
1 medium yellow onion, minced
1# frozen greens- kale/mustard greens etc., defrosted
2 large eggs
S&P
 
Bechemel
 
1 stick unsalted butter
3 cloves garlic, minced
2 good sized shallots, minced
.75c all purpose flour
4c skim milk, room temp or warmed
S&P
 
2c grated asiago for the topping
 
 
 
Bring a large pot of salted water to the boil. Add the rigatoni and gently stir.
 
Boil for 5 minutes- only half way- they should be undone in the middle. Drain, rinse and set aside.
 
In a sautee pan add a tablespoon of olive oil and on medium heat sautee the onion and the garlic for 3 minutes until softened and fragrant.
 
Drain the greens and give them a hearty squeeze to release as much water as your hands can muster. Chop finely. Add them to the pan and gently sautee for a minute as you stir and combine the onions and garlic. No need to cook the greens, just warm them through and thoroughly mix.
 
In a large bowl dump the greens along with the two ricotta cheeses and the eggs, S&P. If you like your filling cheesier you can some parmesan. 
 
Prepare the Bechemel: In a medium sized heavy saucepan, gently melt the butter over medium low heat, add the garlic and the shallots and gently sautee for 2 mins.
 
Dump in the flour and continuously stir for 3-4 minutes on low. You want to cook the flour taste out while taking care not to scorch the roux.
 
While stirring with a whisk, add the milk a third at a time to get a smooth creamy sauce. Continue to cook on medium low for 10 minutes until thick and bubbly. Again- you may make your dish more cheesy here- Honestly, I found it didn’t need it.
 
In a 9×13 inch pan, place a thin layer of the sauce on the bottom before filling the rigatoni.
 
Either in a large pastry bag or a large plastic bag with the corner cut in a .5″ slash, add the filling and use to pipe the cheese into the rigatoni. Twist off at the top of the cheese so the filling doesn’t ooze out the top, pinch the twist with your thumb and first finger and use the rest of your hand to squeeze out the mixture.
 
Fill a couple of tubes about 3/4’s full. When you have a small batch you can start to stand them up next to each other. Leave a little space between for the sauce to reach.
 
When all the tubes are filled and the pan is completely full, carefully spoon the bechemel over the top and especially between the tubes.
 
Top the whole thing off with the asiago.
 
Place into a 375˚ oven and bake until the tops of the pasta are crispy and golden and the sauce is bubbly.