Monthly Meal: January 2008

January is that time of year when all of the seasonal fall vegetables are long gone, and the spring ones haven’t kicked in yet. I make a point of sticking to seasonal fruits and veggies whenever possible, so this means getting creative with flavors and spices.

One of my favorite dishes, pork chops, is one that I’ve come to love experimenting with. When I first started cooking, I prepared pork chops with garlic and salt, and little else; this got boring very quickly. I soon started venturing beyond my comfort zone, including making pork loin sautéed with red wine and blueberry jam on the stovetop, and fennel-stuffed butterflied loin, rolled and tied with string and baked slowly in the oven. Pork is also delightful when prepared in a basic way and served with fresh, warm apple compote prepared at home.

I was inspired to make the recipe below after watching an episode of the Barefoot Contessa in which she applies a similar spice mixture to a Frenched pork loin she serves to her guests. It seemed too extravagant to prepare for the two of us, so I translated her recipe for two pork chops. I also added and changed a couple of things, as any good cook is wont to do. I hope you enjoy the meal described here, it’s quickly becoming a favorite in our house.

This meal serves two.


MAIN DISH

Pork Chops

INGREDIENTS:

-two bone-in pork chops, about an inch thick
-a few Tbsp. red palm oil
-2 tsp. macadamia nut oil
-2 cloves garlic, chopped
-1/2 tsp. fennel seeds
-1 Tbsp. Dijon mustard
-1 Tbsp. red wine
-1/2 tsp. chopped fresh rosemary
-1/4 tsp. sea salt

DIRECTIONS:

In a large cast iron skillet, heat the red palm oil over medium heat. Combine all remaining ingredients, except the pork chops, in a small dish. Coat both sides of the pork chops in this mixture. When the oil is hot, place pork chops in the pan.

Cook on each side for eight to ten minutes, or until the meat is browned and the juices run clear when you cut into the chop. Serve hot.


SIDE DISH

Sautéed Kale with Garlic

INGREDIENTS:

-1 head kale (I like green kale)
-2 Tbsp. red palm oil
-2 cloves garlic, chopped
-a few tsp. water
-pinch of sea salt

DIRECTIONS:

In a large saucepan, heat the palm oil over medium high heat. When oil is hot, add the chopped garlic and sauté for just a few minutes, taking care not to burn it. Add the water, kale, and sea salt; cover the pan for a few minutes.

Once the kale has begun to soften, remove the lid and stir occasionally to ensure the palm oil and garlic are distributed evenly. Kale is done when the leaves are uniformly soft and the water has been fully absorbed.


SIDE DISH

Steamed Cauliflower

INGREDIENTS:

-1/2 head of cauliflower
-1/2 cup water
-pinch of sea salt

Cut off base of cauliflower, and chop the top into florets. Place all ingredients in a covered pan over medium high heat. Steam for several minutes, or until a fork can easily pierce the florets. Don’t overcook, though; no one likes mushy cauliflower.


DESSERT

Baked Apples

INGREDIENTS:

-2 Golden Delicious (or other tart) apples
-handful of walnuts, crushed or chopped
-1 Tbsp. melted butter
-2 tsp. sugar
-1/2 tsp. ground cinnamon

DIRECTIONS:

Arrange the walnut pieces on a piece of aluminum foil and place them in a 275ºF oven; I use our toaster oven. Roast them for just about five minutes, or until they’re really fragrant when you remove them. Walnuts burn easily, so keep watch.

Using a corer or a paring knife, remove the core of the apples, but be careful not to puncture the base of the apple. Mix the rest of the ingredients, walnuts included, in a small bowl. Spoon half of the mixture into the cavity of each apple. Stand the apples upright in a glass baking dish, and place it into a 375ºF oven. Bake the apples for 30 minutes; serve upright on a dessert plate.


MUSIC

Album: Sigur Rós, Takk

This month Jenni was so kind as to send me Sigur Rós‘ movie, Heima. It’s a documentary about the time the band spent in their homeland, Iceland, playing free shows all around the country. They played everywhere from the nation’s capital to an abandoned cottage, making for a wide variety of shows. So far I’ve watched the first DVD, and it’s really gorgeous. Sigur Rós’ music is simultaneously stark and epic, but always beautiful; I think this makes it perfect for January.