Episcopalian Chopped Liver
For my final Chewing the Fat post of the year, I wanted to share a recipe I developed about 25 years ago. It appeared in Saveur magazine and if you google it, you’ll find it on several of recipe sites. To me, what’s odd…
For my final Chewing the Fat post of the year, I wanted to share a recipe I developed about 25 years ago. It appeared in Saveur magazine and if you google it, you’ll find it on several of recipe sites. To me, what’s odd…
We’ve had the most wonderful Christmas and now we are virtually housebound, there having been a significant snowfall on the East End of Long Island the day after Christmas. The snow has stopped but the wind is blowing and the eight or so inches of…
I recently introduced Andrew to the Breslin, April Bloomfield’s gastropub in the Ace Hotel (16 West 29th St. between Fifth Ave. and Broadway Tel: 212 679 1939) . We sat at the bar and ate our lamb burgers and thrice-cooked chips and…
I remember a friend telling me that once she gave her husband a Wok for Christmas, it was pretty much Wok-around-the-clock from that point on. As I remember, he was one of the first men I knew who’d taken over the kitchen and cooked…
Mary Woltz of Bee’s Needs in Sag Harbor NY The East End of Long Island of Long Island is full of people doing wonderful things with food. Among them is one my favorite people, Mary Woltz. The North Carolina native has single-handedly invented “Bee’s Needs”,…
Last weekend we had a post Thanksgiving dinner party. Since everyone was pretty well stuffed with Turkey, we wanted something completely different — a crowd-pleaser on a cold night. So we went for a dinner that’s ‘tutto italiano’ from main course to desert. Now baked pasta…
Ten years ago, I got a call from a friend named Ethel, who, at the last minute, couldn’t use her tickets to a big bash given by The Film Society of Lincoln Center. My work partner, Cathy, and I promptly called our respective spouses…
It’s Thanksgiving and if ever there was a time to cook, this is it. I love this holiday. Like many people who weren’t born in this country, I see this day as a true celebration of America. And in its inclusion of everyone– regardless of…
Andrew Carmellini is a New York chef whom we’ve followed from one restaurant success to another. First, we encountered Andrew’s take on contemporary Italian cooking at the original A Voce right off Madison Square Park at 41 Madison Avenue at 26th Street. How well…
Let’s be honest: Balsamic Vinegar has taken the place of red sauce Italian in terms of being found almost too often. It’s unfortunate too that America’s love affair with this ingredient is so completely antithetical to the way it’s used in Italy. There, it…
“The Joy of Cooking” was one of the first cookbooks I was ever aware of. It, along with Boston Cooking School Cookbook (aka Fanny Farmer), the enormous Gourmet Cookbooks Volumes 1 and 2, and something called “The Encyclopedia of Canadian Cooking” (yes, Encyclopedia) formed…
Eataly, in case you haven’t heard, is a 42,000 square foot grocery emporium that’s just opened at 200 Fifth Avenue. And everything in it hails from or owes its existence to Italy from the on-premises cooking school to the rooftop beer garden. The original…
All these beautiful vegetables go into this delicious Curry I don’t know what verb I’d use to describe my reaction to the latest statistics showing that Americans just don’t eat their vegetables….Appalled? Shocked? Disturbed? I’d have to say none of the above. …
Who doesn’t need a weeknight supper they can get on the table in under 30 minutes? This dish from Fine Cooking is a keeper. It really was on the table in no time. It’s got a lot of flavor and crunch. It gives you…
PRODUCT NEWS YOU CAN USE
Did you know that New York State is the second largest apple producer in the whole country? Only Washington State tops us. Trust a resourceful friend of ours, Wendy Brovetto, native New Yorker and grandchild of an Upstate New York Farm family, to create truly incredible Rustic Apple Jams in 4 extraordinary flavors. When she did, Croton Trading Co. was born.
Wendy explains ”We created our apple jam after one of those overzealous days of apple picking yielded a larger-than-usual haul. With more apples than any family could consume, the experimenting began and gave way to what we think is the perfect blend of apples and cinnamon.”
“We source our apples from local NY Orchards -- Thompson's Orchard in Westchester Co andl Richters Orchard on Long Island. I have a special fondness for these family-owned farms. Richters Orchard was a big part of my childhood, as my sisters and I would go on weekly outings with my dad to stock up on apples and cider"
"We carefully blend different apples to create our flavor profile and find inspiration from seasonal spices to create our Apple Jam”. Wendy proudly states.
Now Croton Trading Company is up to 4 flavors: Fall Harvest Blend, Ginger Pear Fusion, Chai, and Brown Sugar. You can see the whole range here:
Needless to say, we couldn’t wait to put Croton Trading Company’s Apple Jam to work making our Skillet Apple Pork Chops. This one-pot recipe is perfect for weeknights but so good you may want to serve to company. The chops finish cooking in Croton Trading’s Apple Jam and we always serve it on the side to give even more great apple taste to the dish. Here’s the recipe:
1 ½ tablespoons olive oil, divided
4 (6-oz.) bone-in pork chops
¾ teaspoon kosher salt, divided
¾ teaspoon freshly ground black pepper, divided
½ cup unsalted chicken stock (such as Swanson)
1 cup Croton Trading Rustic Apple Jam (we used Ginger Pear)
1 tablespoon chopped fresh sage
1 ½ teaspoons chopped fresh rosemary
1 small red onion, thinly vertically sliced
Chopped Parsley for garnish.
Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Sprinkle pork chops evenly with 3/8 teaspoon salt and 3/8 teaspoon pepper. Add pork chops to pan; cook 5 minutes on each side or until pork chops beautifully browned. Remove from pan. Set aside pan and drippings.
In a small bowl, combine stock and Croton Trading Apple Jam, stirring with a whisk. Set aside. Add remaining 1 tablespoon oil to pan with drippings, swirl. Add remaining 3/8 teaspoon salt, remaining 3/8 teaspoon pepper, sage, rosemary, and onion to pan; cook 4 minutes, stirring occasionally. Stir in stock mixture. Return pork chops to pan; cook 3 minutes or until liquid is reduced by half. Plate each chop individually. Top with chopped parsley as a garnish. Serve with plenty of Croton Trading Apple Jam on the side.
SUGAR-FREE WINES TO BUY
We've brought new wines to our table and you can too...
That’s not all. Did you ever wonder why wine has no ingredient list when virtually everything else we consume does? That may be because there are over 60 FDA-approved wine-making additives! Livevine lists both serving facts and ingredients right on their labels. Need I add that their wines are free from harmful toxins and pesticides. Now let’s talk about the four varietals that came in their Holiday Bundle of 4 Lifevine Wines for just $75.99
Lifevine Blanc de Blanc is a sparkling wine that’s refreshing, vibrant and celebratory.
Lifievine Sauvignon Blanc is crisp, delightful and perfectly captures the essence of Lifevine’s vineyards.
Lifevine Cabernet Sauvignon is a bold, rich red wine with a truly luxurious finish.
Lifevine Chardonnay is smooth, elegant and sophisticated.
For the first time in our history, ChewingTheFat will be getting a portion of every sale we make.
So help yourself to ZERO SUGAR Lifevine
and we’ll lift a glass to you. Click here https://lifevinewines.com/?ref=1B3I3OWkqSzXeJ