Read Online One Pan, Two Plates by Carla Snyder - Free Book Online Page B
Authors: Carla Snyder
Ads: Link
vegetables for about 2 minutes to get them hot and cooking. Add the orange juice and bring it to a simmer. Cover the pan, reduce the heat to low, and simmer until the vegetables are tender, about 20 minutes. (To check for tenderness, pierce the cubes of rutabaga with the tip of a sharp knife. If they aren’t tender, cook another 3 minutes.) Uncover and stir in the pear and 2 tsp of the butter and cook another 2 minutes covered. Arrange the pork medallions on top, re-cover, and cook until the pork is rosy, about 2 minutes longer.
4. Divide the pork medallions between two warmed plates. Taste the vegetables and season them with more salt and pepper if they need it. There should be some liquid in the pan; if there’s more than ¼ cup/60 ml, pour some of it off. Add the orange zest and smash the rutabaga-pear mixture with a potato masher until it looks like lumpy mashed potatoes. Scoop the mash onto the plates alongside the pork and dot with the remaining 1 tsp unsalted butter. Serve hot.
it’s that easy: If you’re not familiar with them, rutabagas can usually be found near the potato and onion bins at your market. They are quite large—they look like giant gold-and-brown turnips. Just peel and slice and dice, use as much as you need, and store the remaining rutabaga in the fridge for another use—they add flavor and interest to pretty much any soup or stew.
extra hungry? A salad of radicchio and Belgian endive tossed with a splash of balsamic vinegar, a glug of olive oil, and a scattering of goat cheese crumbles rounds out this meal perfectly.
in the glass: If you’ve read through a few recipes in this book, it should come as no surprise that I love pork and I love Pinot Noir. So guess what I’d want to drink with this meal? Look for a bottle from Cloudline or Castle Rock for a tasty, inexpensive glass.
Crispy Sage Pork Cutlets
with COUSCOUS, PEAS, FIGS, and PISTACHIOS
When sage is fried in butter, it changes from a rough, sometimes overpowering herb into a sophisticated, hard-to-define kind of delicious. I love how the sage’s flavor infuses the butter in the pan, which is then used to fry up the pork chops so that sage flavor and aroma perfumes the pork cutlets as well. The peas, figs, and pistachios flavor the couscous with sweetness, crunch, and color. What more could you ask from dinner?
........
START TO FINISH 35 minutes
...
HANDS-ON TIME 30 minutes
...
serves 2
........
12 oz/340 g pork cutlets, about ¼ in/6 mm thick
Salt and freshly ground black pepper
2 tbsp unsalted butter
12 fresh sage leaves
1 small yellow onion, diced
1 carrot, peeled and thinly sliced
¾ cup/180 ml chicken broth
5 dried Calimyrna or Mission figs, stemmed and quartered
1 green onion, white and tender green parts, thinly sliced
⅔ cup/115 g couscous (see “It’s that easy”)
½ cup/70 g frozen peas
¼ cup/30 g shelled pistachios
2 tbsp extra-virgin olive oil
1. Sprinkle the pork cutlets with salt and pepper on both sides. Set aside.
2. In a 12-in/30.5-cm skillet over medium-high heat, add 1 tbsp of the butter. When it’s melted, add the sage leaves and brown them on both sides until they are crispy, about 1 minute total. They should bubble and the butter should become golden brown. Reduce the heat if the butter starts to burn. Using tongs, transfer the sage leaves to a paper towel—lined plate to drain.
3. Quickly add the pork cutlets to the hot pan and brown on the first side for 2 minutes. Turn and brown the second side for another 2 minutes. Transfer the pork to a plate and tent with aluminum foil to keep warm.
4. Again working quickly, add the remaining 1 tbsp butter, the yellow onion, carrot, ¼ tsp salt, and a sprinkle of pepper to the hot pan and sauté until the onion begins to soften, about 1 minute. Add the chicken broth and figs and bring to a simmer. Cook for 1 minute, then add the green onion, couscous, peas, and pistachios. Stir to moisten all of the couscous. Cover tightly and remove the
4. Divide the pork medallions between two warmed plates. Taste the vegetables and season them with more salt and pepper if they need it. There should be some liquid in the pan; if there’s more than ¼ cup/60 ml, pour some of it off. Add the orange zest and smash the rutabaga-pear mixture with a potato masher until it looks like lumpy mashed potatoes. Scoop the mash onto the plates alongside the pork and dot with the remaining 1 tsp unsalted butter. Serve hot.
it’s that easy: If you’re not familiar with them, rutabagas can usually be found near the potato and onion bins at your market. They are quite large—they look like giant gold-and-brown turnips. Just peel and slice and dice, use as much as you need, and store the remaining rutabaga in the fridge for another use—they add flavor and interest to pretty much any soup or stew.
extra hungry? A salad of radicchio and Belgian endive tossed with a splash of balsamic vinegar, a glug of olive oil, and a scattering of goat cheese crumbles rounds out this meal perfectly.
in the glass: If you’ve read through a few recipes in this book, it should come as no surprise that I love pork and I love Pinot Noir. So guess what I’d want to drink with this meal? Look for a bottle from Cloudline or Castle Rock for a tasty, inexpensive glass.
Crispy Sage Pork Cutlets
with COUSCOUS, PEAS, FIGS, and PISTACHIOS
When sage is fried in butter, it changes from a rough, sometimes overpowering herb into a sophisticated, hard-to-define kind of delicious. I love how the sage’s flavor infuses the butter in the pan, which is then used to fry up the pork chops so that sage flavor and aroma perfumes the pork cutlets as well. The peas, figs, and pistachios flavor the couscous with sweetness, crunch, and color. What more could you ask from dinner?
........
START TO FINISH 35 minutes
...
HANDS-ON TIME 30 minutes
...
serves 2
........
12 oz/340 g pork cutlets, about ¼ in/6 mm thick
Salt and freshly ground black pepper
2 tbsp unsalted butter
12 fresh sage leaves
1 small yellow onion, diced
1 carrot, peeled and thinly sliced
¾ cup/180 ml chicken broth
5 dried Calimyrna or Mission figs, stemmed and quartered
1 green onion, white and tender green parts, thinly sliced
⅔ cup/115 g couscous (see “It’s that easy”)
½ cup/70 g frozen peas
¼ cup/30 g shelled pistachios
2 tbsp extra-virgin olive oil
1. Sprinkle the pork cutlets with salt and pepper on both sides. Set aside.
2. In a 12-in/30.5-cm skillet over medium-high heat, add 1 tbsp of the butter. When it’s melted, add the sage leaves and brown them on both sides until they are crispy, about 1 minute total. They should bubble and the butter should become golden brown. Reduce the heat if the butter starts to burn. Using tongs, transfer the sage leaves to a paper towel—lined plate to drain.
3. Quickly add the pork cutlets to the hot pan and brown on the first side for 2 minutes. Turn and brown the second side for another 2 minutes. Transfer the pork to a plate and tent with aluminum foil to keep warm.
4. Again working quickly, add the remaining 1 tbsp butter, the yellow onion, carrot, ¼ tsp salt, and a sprinkle of pepper to the hot pan and sauté until the onion begins to soften, about 1 minute. Add the chicken broth and figs and bring to a simmer. Cook for 1 minute, then add the green onion, couscous, peas, and pistachios. Stir to moisten all of the couscous. Cover tightly and remove the
Similar Books
