Stuffed Brined Pork Chops

6 boneless pork chops, 1-1/2-inches thick

3/4C packed light brown sugar

1/4C salt

6C water

Stuffing

1 slice bread, torn into quarters

1/4C pine nuts, toasted

1 Tbsp. olive oil

2 medium garlic cloves, peeled and minced

6 oz. spinach leaves, cooked and squeezed dry

1/2C shredded fontina cheese

1/4C ricotta cheese

1/2C Parmesan cheese

1 medium lemon, cut into 6 wedges

salt and freshly ground pepper

½ stick unsalted butter

For the brine:  Using a sharp knife, cut a one-inch opening into the side of each chop and then swing the knife tip through the chop to create a pocket, being careful not to widen the opening.  Turn knife and swing blade in opposite direction.  Dissolve sugar and salt in water in a large bowl or container; submerge chops, cover with plastic wrap and refrigerate one hour.

For the stuffing:  Pulse the bread and pine nuts in a food processor until coarsely ground.  Heat oil in a sauté pan; add the garlic and sauté about one minute, add the cooked spinach and sauté to remove any excess liquid.  Mix cheeses together and add the spinach mixture.  Squeeze juice from lemon wedges into a small bowl and reserve the wedges.  Stir one tablespoon of juice into the stuffing along with salt and pepper taste.

Place a baking sheet in the lower middle position in the oven and

preheat to 425F.  Remove chops from the brine and rinse under cool running water; pat dry with paper towels.  Place one-sixth of stuffing in pocket of each chop.  Trim reserved lemon wedges to 2-inch lengths and insert one into each pocket to contain stuffing.  Sprinkle chops with salt and pepper.

Heat oil in a sauté pan until hot and brown the chops.  Turn over and brown on the other side.  Transfer chops to the preheated baking sheet and bake 15 to 20 minutes or until an instant read thermometer registers 135F.  Transfer to a platter.  Pour any remaining juices into the pan you sautéed the pork in (or ½ cup chicken stock) and heat.  Add butter and swirl in.  Drizzle “sauce” over chops and serve.

MAKES:  6 servings

Soft polenta with mushrooms and gremolata

polenta

8C water

1 Tbsp. kosher salt

2C stone-ground yellow cornmeal

4 Tbsp. unsalted butter, room temperature

1/2C cream

1/2C grated Parmesan cheese

freshly ground pepper to taste

gremolata

1/2C Italian parsley leaves

1 tsp. garlic

1 Tbsp. finely grated lemon zest

mushrooms

1 Tbsp. butter

2 Tbsp. olive oil

1-1/2 lb. mixed mushrooms, thickly sliced

4 oz. young greens, i.e. spinach, pea shoots, coarsely chopped

  (4C packed)

For the polenta:  Bring water to a boil and whisk in the polenta in a slow, steady stream.  Add the salt and cook over moderately low heat, whisking frequently, until the polenta is thickened and tender, about 15 minutes.  Whisk in the butter and cream and season with pepper.  Press plastic wrap directly on the surface of the polenta to prevent a film from forming; cover and keep warm.

For the mushrooms:  Melt butter and olive oil in a pan, add the mushrooms and season with salt and pepper.  Cook over moderately high heat, stirring occasionally, until the mushrooms are golden and tender.  Stir in the chopped greens and cook until wilted.  

For the gremolata:  mince the parsley and garlic with the lemon zest.  Set aside.

Pour the polenta onto a large platter; if the polenta is very thick, reheat with ½ cup of water before servings.   Sprinkle with Parmesan cheese and spoon the mushroom mixture on top.  Sprinkle the gremolata over the mushrooms and serve warm.

MAKES:  6 servings

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                         Leek Leek and Potato Tart

pastry

1-1/2C flour

pinch salt

1-1/2 sticks unsalted butter, cold, cut into pieces

1 large yolk

filling

2 Tbsp. unsalted butter

2 or 3 slices bacon, cut into pieces

3 – 4 leeks, white and light green parts only, sliced

salt and pepper to taste

¾ lb. red potatoes, roasted, cut into ½-inch slices

1C cream

1/2C manchego or goat cheese

For the pastry:  Put flour, salt and butter in a food processor and pulse 2 – 3 times.  Add the yolk and pulse to combine.  Add water as needed to form a dough that holds together.  Form into a disk, wrap in plastic wrap and chill 30 minutes.

For the filling:  Heat the butter in a pan, add the bacon and cook until brown.  Set aside.  Add the leeks, salt and pepper and cook until wilted and tender.  Add ¼ cup of the cream and cook until mostly absorbed.  Add the potatoes and ¼ cup more of the cream and cook until cream has absorbed.  Continue adding cream until the mixture is thick.  Remove from the heat, stir in bacon and let cool.  Stir in the cheese.  Preheat oven to 375F.  Roll out the pastry to a 17-inch circle.  Transfer to a parchment-lined baking sheet.  Spread with the leek mixture, leaving a border of about 2-1/2 inches all around.  Fold the border back over the filling.  Bake for 40 minutes or until bubbling and welling browned.  Slice and serve.

MAKES:  8 - 10 appetizer servings

Cranberry-bean salad with butternut squash and ricotta salata

½ lb. cranberry beans, cooked or 2C canned

1-3/4 lb. butternut squash, roasted, peeled and cut into 1-inch

  cubes

1 lb. broccoli rabe, trimmed and separated

2 Tbsp. olive oil

2 tsp. spice rub

4 slices bacon, cooked until crisp, drained and crumbled

4 oz. ricotta salata, shaved or pecorino romano, shaved

1/3C whole almonds, roasted and coarsely chopped

2C herb salad or greens of choice

Vinaigrette

2 Tbsp. balsamic vinegar

2 Tbsp. champagne vinegar

2 tsp. mustard

6 Tbsp. olive oil

salt and freshly ground pepper to taste

Preheat oven to 375F.  Toss the broccoli rabe with olive oil and spice rub and spread on a cookie sheet.  Roast until tender – about 20 minutes.

Shake vinaigrette ingredients together in a jar.  In a large bowl, toss the cranberry beans, butternut squash and broccoli rabe with vinaigrette to coat.  Add the bacon, cheese, almonds and greens and toss again, adding more vinaigrette if necessary.  Divide among plates and serve.

MAKES:  6 servings

Mixed Berry Slump

dough

1C flour

2 Tbsp. sugar

2-1/2 tsp. baking powder

1 Tbsp. lemon zest

pinch salt

2 Tbsp. unsalted butter

1/4C buttermilk

1 egg, beaten

½ tsp. vanilla

filling

2 Tbsp. unsalted butter

2 pints raspberries

1 pint blackberries

1C sugar

1/4C brandy or orange juice

2 Tbsp. fresh lemon juice

3 Tbsp. cornstarch

vanilla ice cream or cream

For the dough:   Combine flour, sugar, baking powder, zest and salt together in a food processor.  Pulse in butter.  Mix buttermilk, egg and vanilla together and pulse in just until combined.

For the filling:   Heat butter in a pan over medium-high heat, add berries, sugar and brandy and bring to a boil.  Reduce heat to

medium-low.  Simmer until fruit begins to break down, about 3 minutes.  Combine lemon juice and cornstarch until mixture forms a smooth slurry.  Stir slurry into fruit; simmer mixture until filling thickens.  

mixed berry slump

Drop tablespoonfuls of batter onto fruit filling (an ice cream scoop works well for this).  Try to keep dumplings from touching each other.  Cover slump with skillet lid; reduce heat to medium-low.  Simmer slump until a toothpick inserted into a dumpling comes out clean, about 25 minutes.  Let cool 5 – 10 minutes.  Spoon into bowl, dumpling sides up.  Serve with ice cream or cream.

MAKES:  6 servings (2 dumplings each)