Swiss Chard with Sun Dried Tomatoes and Pine Nuts

Sense of Home Kitchen

Swiss Chard with Sun Dried Tomatoes and Pine Nuts

~From the Sense of Home Kitchen, inspired by a recipe from Gourmet, February 2005  ~

Serves 4

1 1/2 pounds Swiss Chard

1/2 cup pine nuts (2 1/2 ounces)

1/4 cup olive oil

1 medium onion, thinly sliced

1 cup of water

Approximately 10 sun dried tomatoes

salt and pepper to taste

Optional Garnish:

1 tablespoon freshly grated Parmesan cheese 

Tear chard leaves from stems, then coarsely chop stems and leaves separately.

Toast nuts in olive oil in a 6- to 8-quart heavy pot over moderate heat, stirring constantly, until golden, 1 1/2 to 2 minutes, then transfer with a slotted spoon to paper towels to drain.

Sauté onion in oil remaining in pot, stirring occasionally, 1 minute, add chard stems and cook, stirring occasionally, 2 minutes.  Add chard leaves and 1 cup water and simmer, partially covered, stirring occasionally, until leaves are tender, about 3 minutes.  Season to taste with salt and pepper.

Sprinkle with pine nuts and Parmesan cheese (if using) and serve.

Sense of Home Kitchen / Recipes / Vegetables

The Kitchen Garden in July

Both kitchen gardens are doing very well and we have been enjoying many salads made entirely with produce from our gardens.

The carrots are still small, but they have been enjoyed in salads.

Cucumbers are producing well, we have picked several so far.

Spinach has gone to seed, but I am leaving it in the hope that some seed will replant itself, providing fall salads, and that the flowers and seeds will attract beneficial insects.

Welcome to the Kitchen Garden in June

2013 was a very cool and cloudy spring, it is only the last two weeks that have been warm and sunny, so the garden got off to a very slow start.  I am finally seeing some significant growth this week and we harvested our first salad from the garden, lettuce, spinach, radishes, and chives.  There are a lot of blossoms on the strawberries and the raspberries are full, so soon there will be berries at our table.

The peas look good for the first time in three years so I am hopeful that I will be able to freeze some for winter use.  I planted lots of carrots, but they have been especially slow so they are only three or four inches high, hopefully we will see enough produce to fill the bins in our refrigerator.

Chive Blossom Vinegar

Perhaps you noticed, I took a long, unscheduled break from the website.  Future posts may be sporadic, I am focusing my time where it is more important, however this vinegar is so good, and chives are blooming (up north anyway) so I thought I would share some chive blossom vinegar today.

Costa Rica

This is a ridiculous amount of photos, but there is just so much to love about Costa Rica, we had an absolutely marvelous time.  The flowers were gorgeous, not sure what this flower is, but we saw a lot of them.  Some of the trees were blooming with bright orange flowers and there were azaleas blooming everywhere.

Jicama-Ginger Slaw

Sense of Home Kitchen

Jicama-Ginger Slaw
~Sense of Home Kitchen, adapted from Bon Appétit, December 2000~

6 Servings

2 cups matchstick-size strips peeled jicama (about 8 ounces)
2 cups matchstick-size strips peeled carrots (about 8 ounces)
1/2 cup matchstick-size strips green bell peppers, seeded
1/2 cup matchstick-size strips peeled (or organic, unpeeled) cucumber
1/4 cup matchstick-size strips peeled fresh ginger (from about one 2-ounce piece)
 2 tablespoons chopped fresh cilantro
1/2 cup rice vinegar
1 tablespoon sugar
2 teaspoons (packed) grated lemon peel

Toss jicama, carrots, green bell pepper, cucumber, fresh ginger, and fresh cilantro in a large bowl to combine.  Add rice vinegar to the slaw mixture.  Add sugar and lemon peel and stir to blend.  Season slaw to taste with salt and pepper.  Let stand at least 20 minutes and up to 2 hours, tossing occasionally.  Drain well before serving.


Sense of Home Kitchen / Recipes / Salads

Chicken and Vegetable Turnovers

Sense of Home Kitchen

Chicken and Vegetable Turnovers

~by Sense of Home Kitchen~

Any variation of chicken, turkey, beef, or pork along with vegetables of your choice in the following proportions will work in this recipe.  These "hot pockets" are perfect for taking to work for lunch if you have a microwave or toaster oven to heat them up.  The toaster oven will work best as it will keep the crust crisp, but a microwave will get them warm and they are still delicious.

 Makes 12 to 15

Filling

1/2 cup onion (about 1/2 of a large onion), diced

1 cup celery (about 2 stalks), diced

1 cup carrots (about 2 large), diced

2 cloves garlic, minced

1/2 teaspoon dried and rubbed sage

1/2 teaspoon dried thyme

1/4 cup butter (1/2 stick)

1/3 cup flour

1 teaspoon salt

1/4 teaspoon pepper

1 1/4 cups milk

3 cups chicken, cooked and cubed or shredded

1/4 cup fresh parsley, chopped

Dough

2 cups whole wheat flour

2 cups all-purpose flour

1 teaspoon salt

1 1/2 cups butter (3 sticks)

2 cups (8 ounces) shredded cheddar

2 cups sour cream

In a large skillet sauté onion, celery and carrot in butter until tender, add garlic and dried herbs and sauté for one minute more, stirring occasionally.  Blend in flour, salt and pepper.  Gradually add milk; cook, stirring constantly until thickened.  Add chicken and parsley, stir, set aside.

In a large bowl, combine flour and salt, cut in butter until the mixture resembles course crumbs.  Stir in cheese.  Add sour cream, mixing until dough forms a ball.  Divide dough in half.  Roll out dough into a rectangle approximately 18-inches by 12-inches.  Cut, evenly, into 6 squares, approximately 6-inches each.  Place 1/3 cup of chicken filling on each square.  Fold to form a triangle, trimming as needed; seal edges by pressing down with a fork tines.  Cut slits in the top of the turnovers and place on a cookie sheet.  Repeat with 2nd half of dough.  Save any trimmed edges and roll out a couple extra squares.  Bake at 450° for 10 minutes, reduce heat to 400° and bake 5 to 8 minutes more or until golden brown.

May be baked, frozen, and reheated at 300°F. for 15 minutes, or microwaved if an oven is not available.

Sense of Home Kitchen / Recipes / Pastries / Poultry

Mexican Meatball Soup

Sense of Home Kitchen

Mexican Meatball Soup

~by Sense of Home Kitchen~

6 - 8 servings

3 tablespoons olive oil, divided

3 cups chopped onion, divided

2 garlic cloves, minced

2 small bay leaves

2 cups mustard greens, chopped

3 quarts homemade chicken stock or 6 14 1/2-ounce cans purchased chicken broth

1 quart home canned whole tomatoes or 1 28-ounce can whole or diced tomatoes in juice

1/2 cup home canned tomato salsa or purchased chunky tomato salsa (medium-hot)

1/2 cup chopped fresh cilantro

1 pound lean ground beef

1/4 pound ground turkey

1/2 cup yellow cornmeal

1/4 cup half and half cream

1 large egg

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/4 teaspoon ground cayenne pepper

1/2 teaspoon cumin

1/2 teaspoon garlic powder

1/2 cup long-grain white or brown rice

Heat 2 tablespoons olive oil in a heavy large pot over medium-high heat.  Add 2 1/2 cups onions and sauté until translucent.  Add minced garlic cloves, bay leaves, and chopped mustard greens and sauté, stirring occasionally, until mustard greens have wilted.  Add chicken stock or broth, tomatoes, salsa, and fresh cilantro.  Bring to a boil, reduce heat, cover and simmer for 15 minutes.

While the broth simmers, combine ground beef, turkey, 1/2 cup of chopped onions, cornmeal, cream, egg, salt, black pepper, cayenne pepper, cumin, and garlic powder.  Mix well.  Shape meat mixture by generous tablespoonfuls into 1- to 1 1/4-inch balls.  Heat remaining tablespoon of olive oil in a nonstick pan over medium-high heat and sauté meatballs, in batches, until browned, turning once.  Add the browned meatballs to the broth as they finish cooking.

Add white or brown rice to the broth and bring back to a boil.  Reduce heat and simmer for approximately 15 - 20 minutes, if using white rice or approximately 40 - 50 minutes, if using brown rice.  Cook until the rice is tender.  Enjoy!

Sense of Home Kitchen / Recipes / Soups

Orange-Rhubarb Muffins

Sense of Home Kitchen

Orange-Rhubarb Muffins

~by Sense of Home Kitchen~

I used rhubarb that I froze last summer and I liked the results that gave me.  I drained it very well, even squeezing out the juice so that it would not add moisture to the batter.  I found that squeezing the moisture out made the rhubarb like raisins in the muffin, a little chewy and slightly tart, I liked that surprise of something different.  If you are making these in the spring or summer and only have fresh rhubarb the rhubarb will be moist and yummy, a little different, but still very good.

Makes 12 muffins

2 cups all-purpose flour

1/2 cup sugar

2 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/8 teaspoon salt

1 cup orange juice

1/2 cup (1 stick) unsalted butter, melted, cooled

2 large eggs, beaten to blend

1/4 teaspoon orange extract

1 1/2 cups chopped fresh rhubarb, or 1 cup chopped, frozen and thawed rhubarb, drained and squeezed

2 teaspoons grated orange peel

Position rack in center of oven and preheat to 400°F.  

Line twelve regular-sized muffin cups with paper liners.  Combine first 5 ingredients in medium bowl.  Whisk orange juice, melted butter, eggs, and orange extract in large bowl to blend.  Add dry ingredients gradually stirring to combine.  Fold in rhubarb and orange peel.  Divide batter equally among prepared muffin cups  Bake until golden and tester inserted into center of muffins comes out clean, about 25 minutes.  Transfer muffins from tin to rack and cool.

Sense of Home Kitchen / Recipes / Muffins and Scones

Soy-Braised Short Ribs with Shiitakes

Sense of Home Kitchen

Soy-Braised Short Ribs with Shiitakes

~by Sense of Home Kitchen, adapted slightly from Bon Appétit~

Flanken-style short ribs used for Korean barbecue are cut across the bones instead of between the bones as shown in the photos above.  These ribs have amazing flavor and are good eaten right away or reheated and served the next day.

Serves 6

3 tablespoons vegetable oil, divided

4 pounds cross-cut beef short ribs (flanken style), about about 1 1/2-inch thick, cut into 2-bone pieces

salt and fresh ground pepper

3/4 pound shiitake mushrooms, stems chopped, caps sliced, divided

1 bunch scallions, whites chopped, greens thinly sliced, divided

1 1-inch piece peeled ginger, thinly sliced

2 cups (or more) low-sodium beef or chicken broth

1/2 cup reduced-sodium soy sauce

1/3 cup dry white wine

1/4 cup (packed) dark brown sugar

3 whole star anise

1 cinnamon stick

8 ounces wide rice noodles, cooked according to package directions

Place a rack in lower third of oven; preheat to 325°F.  Heat 1 tablespoon oil in a large heavy pot over medium-high heat.  Season short ribs lightly with salt (do not use too much as the sauce reduces the flavors will concentrate) and pepper.  Working in batches, cook short ribs, reducing heat as needed to avoid over-browning until brown on all sides, 10 - 12 minutes per batch.  Transfer short ribs to a plate; drain all but 1 tablespoon drippings from pot.

Add shiitake stems, scallion whites, and ginger to pot.  (Cover and chill remaining mushrooms and scallions.)  Cook, stirring often, until fragrant, about 2 minutes.  Add 2 cups broth, soy sauce, white wine, brown sugar, star anise, and cinnamon; bring to a simmer.

Return short ribs to pot, nestling the bone side up in liquid in a single layer.  Cover pot, transfer to oven, and braise until ribs are fork-tender, about 2 1/2 hours.

Using tongs transfer ribs to a shallow baking dish bone side down and cover with foil to keep warm.  Strain liquid from pot through a fine-mesh strainer into a large measuring cup; discard solids.  Skim fat from cooking liquid.  Add broth as needed so liquid measures 3/4 cup.

Heat remaining 2 tablespoons oil in a large skillet over medium-high heat and cook shiitake caps until brown and tender, about 3 minutes.  Add reserved braising liquid and all but 1 tablespoon scallion greens and season with salt, if needed.

Place cooked noodles on a large, deep platter.  Arrange short ribs on top of noodles; drizzle sauce from dish over. Spoon mushrooms and sauce over.  Sprinkle with remaining scallion greens.

Sense of Home Kitchen / Recipes / Beef

Double Chocolate Pecan Cookies

Sense of Home Kitchen

Double Chocolate Pecan Cookies

~by Sense of Home Kitchen~

These chocolate cookies have a touch of cayenne pepper in them which enhances the chocolate flavor.  If you want to be able to taste the cayenne, but not be overwhelmed by it, use 1/2 teaspoon rather than 1/4 teaspoon, either way they are good.

Makes about 3 dozen

1 1/2 cups all-purpose flour
3 tablespoons natural unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cayenne pepper (use 1/2 teaspoon if you want to taste a little heat)
10 tablespoons (1 1/2 sticks) unsalted butter, softened
1/2 cup (packed) light brown sugar
1/3 cup granulated sugar
2 tablespoons plus 2 teaspoons light corn syrup
2 eggs
1 teaspoon vanilla extract
1 cup chopped pecans
1 cup semi-sweet chocolate chips

Preheat oven to 350°F.

In a small-sized bowl whisk together flour, cocoa powder, baking soda, salt, and cayenne pepper.

In a medium-sized bowl cream softened butter and brown sugar and sugar.  Then add corn syrup, eggs and vanilla mixing well.  Stir in flour mixture until just combined.  Stir in pecans and chocolate chips.

Drop by rounded tablespoon onto ungreased baking sheet.  Bake in preheated oven for approximately 9 minutes. Allow to cool on baking sheet for 2 minutes, then transfer to a cooling rack and allow to cool completely.

Store in an air-tight container.  May be frozen to keep fresh for longer.


Sense of Home Kitchen / Recipes / Cookies and Bars

Roasted Garlic, Onion and Red Bell Pepper Dip

Sense of Home Kitchen

Roasted Garlic, Onion and Red Bell Pepper Dip

~Sense of Home Kitchen, adapted from Bon Appétit 1998~

Makes about 2 1/3 cups

1 garlic head, halved crosswise

1 medium onion, peeled, halved crosswise

4 tablespoons olive oil

1 red bell pepper

1 8-ounce package cream cheese

1/2 cup crumbled feta cheese

6 Kalamata olives or other brine-cured black olives, pitted

1 tablespoon drained capers

1 tablespoon dried parsley

1/2 teaspoon salt

1 French-bread baguette, cut into 1/4-inch slices

Preheat oven to 375°F.  Place garlic and onion, cut side down, on small baking sheet.  Brush with 2 tablespoons olive oil.  Bake until onion is tender and garlic is golden and tender, turning over halfway through baking, about 30 minutes total.  Cool.

Char red bell pepper over gas flame or in broiler until blackened on all sides.  Wrap in a paper or plastic bag and let stand 10 minutes to steam.  Peel and seed pepper.  Chop coarsely.

Squeeze garlic from skin.  Cut each onion half into quarters.  Place garlic, onion, red bell pepper and the next  6 ingredients in a food processor and blend well.  Transfer to a small serving bowl.  Cover and refrigerate until firm, about 2 hours (Can be prepared 1 day ahead.  Keep refrigerated.)

Preheat broiler.  Place baguette slices on baking sheet.  Brush with remaining 2 tablespoons of oil (or butter if you prefer).  Broil until golden brown, about 2 minutes.  Stir dip and serve with toasted baguette slices.

Sense of Home Kitchen / Recipes / Appetizers

Rhubarb Clafoutis

Sense of Home Kitchen

Rhubarb Clafoutis

~Sense of Home Kitchen, adapted from the May 1994 Bon Appétit magazine~

Traditionally the French dessert called a clafoutis is made with cherries and when made with other fruit the dessert is properly called a flaugnarde. The clafoutis should have plenty of air in it before baking so the whisking process is important.  It will rise around the edges while baking and the edges will fall back down after it is out of the oven and cooling (as seen in the photos above).

Serves 6

4 large eggs

3/4 cup granulated sugar

1/8 teaspoon salt

1/3 cup all-purpose flour, plus 2 tablespoons

1 cup milk

1/4 cup (1/2 stick) butter, melted

1 teaspoon orange extract (vanilla can be substituted)

1 teaspoon grated orange peel

1 1/2 cups fresh rhubarb or 10 ounces frozen rhubarb, thawed and well-drained

Powdered sugar

Preheat oven to 325°F.  Generously butter a 9-inch-diameter deep-dish glass pie plate.  Beat eggs, 3/4 cup granulated sugar, and salt in a medium bowl to blend.  Whisk in the 1/3 cup flour.  Add milk, butter, extract, and orange peel and whisk until smooth.

Mix the 2 tablespoons of flour with the fresh or thawed and very well-drained rhubarb.  Place rhubarb and flour mixture in the bottom of the prepared pie plate.  Pour custard over rhubarb.

Bake until clafoutis is set in center and golden on top, about 1 hour 10 minutes.  Allow to cool slightly.  Sprinkle powdered sugar over the top and serve lukewarm.

Sense of Home Kitchen / Recipes / Dessert

Fish Cakes with Caper Lemon Mayonnaise

Sense of Home Kitchen

Fish Cakes with Caper Lemon Mayonnaise

~ Sense of Home Kitchen, adapted a fair amount from Gourmet, February 2007 ~

Serves 4 - 6

Fish Cakes

4 garlic cloves

1 medium onion, halved, then quartered

1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
2 large eggs
3/4 cup fine dry bread crumbs
2 tablespoons mayonnaise
3/4 teaspoon ground cumin
1/2 teaspoon salt
1 1/2 pounds skinless, boneless blue hake, cut into 2-inch pieces
2 packed tablespoons fresh cilantro, chopped
1/4 cup olive oil, plus more as needed

Caper Lemon Mayonnaise
3/4 cup mayonnaise
1 tablespoon drained capers, chopped
1 tablespoon fresh lemon juice
1 teaspoon white vinegar
1/4 teaspoon cayenne pepper
1/4 teaspoon salt

To make fish cakes:
Preheat oven to warm setting (about 170°F.).

With the motor running, drop garlic into a food processor and process until finely chopped.  Add onion and pulse until finely chopped.  Add coriander, cayenne pepper, eggs, bread crumbs, mayonnaise, cumin, and salt, pulsing until combined.  Add fish and cilantro, pulse until coarsely chopped.

Line a baking sheet with wax paper.  Quickly form fish mixture into 12 patties about 1/2-inch thick each, placing onto the lined baking sheet as they are formed.  Place patties in refrigerator to keep cold, this helps them to stay firm and not fall apart as you work with them.

Place a paper towel on an oven-proof plate and place in the warm oven.  Heat 1/4 cup olive oil in a 12-inch skillet over medium-high heat until hot.  Take only enough patties out of the refrigerator as will fit into the pan.  Cook until golden brown on each side, turning only once.  Reduce heat if the cakes brown too quickly.  They will take about three to four minutes per side.  Place fish cakes on plate in oven as they are finished to keep them warm and continue to add uncooked fish cakes from the refrigerator to the pan to cook.  Add more olive oil if needed.

To make caper lemon mayonnaise:
Whisk together all the ingredients in a small bowl until combined.

To serve:
Serve fish cakes warm with chilled caper lemon mayonnaise.

To reheat leftovers:
Preheat oven to 350°F.  Place fish cakes on a baking sheet and place in warmed oven until heated through.


Sense of Home Kitchen / Recipes / Fish 

Pears Poached in Mulled Wine

Sense of Home Kitchen

Pears Poached in Mulled Wine

~Sense of Home Kitchen~

Mulled Wine

2 cinnamon sticks

1 star anise

5 peppercorns

4 whole cloves

1 cup sugar
1 1/2 cups water
1 bottle (750ml) semi-dry red wine
1 orange, thinly sliced

Place cinnamon sticks, star anise, peppercorns, and cloves in a muslin bag, pulling the string tight, or in cheesecloth tied closed with a string.  Bring sugar and water to a boil in a 6-quart heavy pot, stirring until sugar is dissolved  then add spice bag, wine, and orange slices.  Simmer, uncovered, stirring occasionally for approximately 5 minutes.

Poached Pears

6 firm, ripe D'Anjou pears

Leaving the pears whole, peel the skins off and place them in the pot of simmering mulled wine, making sure the wine covers or mostly covers the pears.  Simmer over low heat until pears are tender when pierced with a knife, approximately 20 minutes.  Using a slotted spoon remove the pears to a cutting board and slice the very bottom of the pear off so it will sit up.  Pour off and reserve all but 2 cups of the mulled wine.  Pour the reserved mulled wine in glass mug for drinking.  Bring the 2 cups of mulled wine to a boil and reduce by half.  Place a pear or two on a shallow rimmed dessert plate and pour some of the reduced mulled wine over the top.  Enjoy!

Sense of Home Kitchen / Recipes / Desserts / Drinks

Florentine Egg Bake

Sense of Home Kitchen

Florentine Egg Bake
~Sense of Home Kitchen, inspired by a Crustless Quiche recipe from Gourmet, March 2008~

Serves 4 - 6

1 1/2 tablespoons fine dry plain bread crumbs
1 medium onion, halved and sliced
1 tablespoon butter, plus more for buttering the pan
1 tablespoon olive oil
10 ounces frozen spinach, thawed, drained and liquid squeezed out
1/4 teaspoon garlic powder
1 cup shredded fresh Parmesan or Romano cheese
1 cup shredded Swiss cheese
4 large eggs
1 cup heavy cream
1 cup whole milk
salt and fresh ground pepper, to taste

Preheat oven to 425°F. with rack in middle.

Butter an 8 x 8 x 2-inch baking dish, then sprinkle all over with bread crumbs.

Cut the onion in half and slice each half, place in a 12-inch heavy skillet along with the butter and olive oil, sauté over medium-high heat, stirring occasionally until onion begins to caramelize.  Add thawed and well drained and squeezed spinach, garlic powder, and salt and pepper to taste, lower heat and sauté for another minute to blend.  Spread mixture in baking dish, then evenly sprinkle both cheeses on top.

Whisk together eggs, cream, and milk and pour over the cheese in the baking dish.  Sprinkle with fresh ground pepper, to taste.

Bake until top is golden and custard is set in center, approximately 25 minutes.  Cool slightly before cutting into squares.


Sense of Home / Recipes / Eggs

Whole Wheat Gingerbread Pancakes

Sense of Home Kitchen

Whole Wheat Gingerbread Pancakes
~Sense of Home Kitchen, inspired by Bon Appétit, December 2003~

Makes approximately 12

1 cup whole wheat flour
1 cup all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 1/2 cups thick, chunky applesauce (homemade if you have it)
1 cup buttermilk
1/4 cup (1/2 stick) butter, melted
2 large eggs

Additional butter for pan and serving

Applesauce, thick and chunky for serving, or Apple Butter
Pure Maple Syrup

Whisk first 7 ingredients in a medium-sized bowl to blend.  Whisk applesauce, buttermilk, butter, and eggs in a separate large bowl.  Gradually add the flour and spice mixture to the applesauce mixture, stirring while adding, until just blended.

Place a serving plate in the oven and preheat oven to warm setting approximately 150° to 170° F.

Heat a non-stick pan over medium-high heat, rub a little butter on the pan to prepare it.  Pour 1/3 to 1/2 cup measures onto pan, cook until pancakes are firming on edges and bubbles are forming in the center, flip the pancake over and cook until golden brown on that side.  Place pancake on serving plate in preheated oven to keep warm while finishing the remainder of the pancakes.

Serve pancakes with a pat of butter, a dollop of applesauce or apple butter, and warm maple syrup.  Enjoy!


Sense of Home Kitchen / Recipes / Breakfast

Caramel Apple Upside-Down Cake

Sense of Home Kitchen

Caramel Apple Upside-Down Cake

~Sense of Home Kitchen, adapted from Bon Appétit, February 2007~

Serves 6 - 8

Caramel

1 1/2 cups sugar

1/4 cup water

Apples

2 tablespoons unsalted butter

4 or 5 large Golden Delicious apples (about 2 pounds), peeled, cored, and cut into 8 wedges each

Cake

1/2 cup (1 stick) unsalted butter, room temperature

3/4 cup sugar

2 large eggs

1 teaspoon vanilla

1/2 cup buttermilk

1 3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

Topping

Vanilla Ice Cream

For Caramel:

Butter a 12-inch, well-seasoned, cast iron skillet.

Combine sugar and water in heavy small saucepan. Stir over medium heat until sugar dissolves.  Increase heat and boil without stirring until color is deep amber, occasionally swirling pan and brushing down sides with a pastry brush dipped into water to dissolve the sugar crystallizing on the sides of the pan, about 8 minutes. Working quickly, pour the hot caramel into the prepared cast iron skillet.  Set aside.

For Apples:

Melt butter in a large nonstick skillet over medium heat.  Add apple wedges and sauté until just tender.  Arrange apple wedges in bottom of caramel-lined cast iron skillet.

For Cake:

Preheat oven to 325° F.

Cream butter and sugar in a medium-sized bowl, add eggs and vanilla, mix well.  Sift flour, baking powder and salt into a small bowl.  Gradually stir in flour mixture and buttermilk, alternating the two.

Spoon batter over apples in cast iron skillet, smoothing to cover.

Bake in a preheated oven for approximately 50 minutes until the cake is a light golden around the edges and a tester comes out clean.  Quickly run a knife around the edge of the cake to loosen and immediately invert the cake onto a plate.  The caramel hardens quickly so this needs to be done as soon as it comes out of the oven.  Serve warm with vanilla ice cream.   Enjoy!

Sense of Home Kitchen / Recipes / Cake

Mustard-Crusted Pork Tenderloin

Sense of Home Kitchen

Mustard-Crusted Pork Tenderloin
~Sense of Home Kitchen, inspired by Gourmet, August 2000~

The pork is tender and the rub is spicy.  Serve this with a salad and potato wedges that have been tossed in olive oil, pepper and salt and roasted at 425° F. until tender.  The left-over sliced tenderloin, smeared with a little mustard, makes excellent sandwiches.

1/4 cup coarse-grain mustard
3/4 teaspoon dry mustard
2 1/4 teaspoons packed brown sugar
3/4 teaspoon coarsely ground black pepper
1/2 teaspoon finely grated fresh lemon zest
1 (2 pound) pork tenderloin
1 to 2 tablespoons olive oil
Salt

Preheat oven to 425° F.

Stir together mustard, dry mustard, brown sugar, pepper, and lemon zest.

Pat pork dry and season generously with salt.  Heat oil in a heavy sauté pan over moderately high heat until shimmering hot, then brown pork on all sides, about 30 seconds per side.

Transfer to an oiled shallow baking dish or pan and coat with mustard mixture.

Roast pork in middle of oven until a thermometer inserted into the center of the thickest part registers 145° F. (according to the USDA food safety guidelines).

Allow meat to rest for 3 minutes, then slice and serve.


Sense of Home Kitchen / Recipes / Pork 

Kraut Rolls with Strudel Dough

Sense of Home Kitchen

Kraut Rolls with Strudel Dough

~Sense of Home Kitchen~

These rolls can be made with any fresh sausage or even just ground pork or beef, chorizo gives the rolls a little bit of spice.  Serve these with your favorite mustard for dipping, a sweet hot mustard is a good complement.  Great for game day snacks or as the main dish with soup or a vegetable salad on the side.

The Strudel Dough

Makes 2 Strudels

2 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

3 eggs, well beaten

3 tablespoons canola oil

1/4 cup water

Sift together the flour, baking powder and salt in a large bowl and make a well in the center.  In a small bowl, mix the eggs and oil and immediately pour into the well in the flour mixture and stir until combined.  Mix in the water a little at a time, using just enough to form a soft, malleable dough, when kneaded.

Cover the dough with a kitchen towel and allow it to rest in a warm, draft free area for at least 1 hour.

The Filling
1 medium-sized onion
1 to 2 tablespoons olive oil
1 pound fresh chorizo or your favorite fresh sausage
2 cups drained fresh or canned sauerkraut
6 ounces fresh mozzarella, sliced
1 egg yolk, beaten

Peel and slice the onion. Sauté the onion in olive oil until golden brown, place in small bowl and set aside.  Brown the chorizo in the same pan, breaking it into small pieces as it browns, drain excess oil and set aside.

To Assemble and Bake
Preheat oven to 400° F.

Divide the rested dough into two parts, roll one part flat on a lightly floured surface until it is thin (as seen in the photo above, you do not want this to be a thick, heavy dough).  Strudel dough is stretchy and resistant to tearing, as it is rolled out it will have a tendency to spring back, alternating rolling with stretching the dough a little with your hands helps to get the dough thin and stay in place.

Sprinkle the dough with half the chorizo, half the onions, and half the sauerkraut.  Then lay half the cheese slices on and roll the dough up with the filling inside, creating several layers of dough and filling.

Repeat with the other half of the dough and the filling.

Brush the top of the roll with egg yolk, giving the dough a yellow hue and causing it shine after it is baked.

Bake in a preheated 400° F. oven for 20 minutes or until golden brown.

Sense of Home / Recipes / Pastries / Pork / Appetizers