A Life, Lived

I Feel Seen . . .

Grilled Pork Chops with Pineapple

In the Weber 'Time to Grill' cookbook this recipe is called 'Simple Pork Chops with Grilled Pineapple'. I normally stay away from recipes like this as simple can have some negative connotations. In this case it just means super easy to make and while the preparation is a breeze the end result is impressive. You can have these on the table in 30 minutes making them perfect for a weeknight meal but the result is impressive enough that you'd could easily serve it to guests who will be impressed that you have worked so hard  . . . only you need to know. :-)

I'd make some extra pineapple as the grilling process produces a fabulous flavour. We like to cut up grilled pineapple and serve over vanilla ice cream.

Grilled Pork Chops with Pineapple

For the rub:
1 1/2 tsp kosher salt
1 tsp dried oregano
1/4 tsp granulated garlic
1/4 tsp granulated onion
1/4 tsp ground black pepper

4 bone-in loin pork chops, each about 8 ounces and 1 inch thick, trimmed of excess fat Extra-virgin olive oil

4 slices fresh pineapple, each about 1/2 inch thick

Prepare the grill for direct cooking over medium hear (350 - 400 degrees)

In a small bowl combine the rub ingredients. Lightly coat each side of the pork chops with olive oil. Sprinkle with the rub. Allow to stand at room temperature for 30 minutes before grilling.

Brush the grill grates clean. Grill the chops over direct medium heat, with the lid closed as much as possible, until they are slightly pink in the centre - about 8 - 1- minutes, turning once or twice. At the same time, grill the pineapple until well marked on both sides, 4 - 6 minutes, turning once. Remove the pineapple and chops from the grill. Allow the chops to rest 5 - 10 minutes before serving. Cut the pineapple slices into quarters and serve with the chops.

Cinnamon-Rhubarb Muffins

Last week our cleaner texted Paul and asked if we'd like some rhubarb from her garden. We said sure, expecting a handful of stalks. Instead Nellie showed up with a big bag full of rhubarb. We gave some to our neighbour and have been working through the rest.

I made this muffin recipe on Saturday. It comes together easily and yields a dense, yet moist muffin that is bursting with fresh rhubarb flavour.

Enjoy!

Cinnamon-Rhubarb Muffins

For the muffins:
oz. (2 cups) all-purpose flour
3/4 cup granulated sugar
2-1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 cup sour cream
4 oz. (8 Tbs.) unsalted butter, melted and cooled slightly
2 large eggs
1 tsp. pure vanilla extract
1-1/2 cups 1/4-inch-diced rhubarb (7-1/4 oz.)
For the topping:
3 Tbs. granulated sugar
1/2 tsp. ground cinnamon

Position a rack in the center of the oven and heat the oven to 400°F. Line a 12-cup muffin tin with paper or foil baking cups.

Make the muffin batter: In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt and whisk to blend.

In a medium bowl, whisk together the sour cream, melted butter, eggs, and vanilla until smooth. Lightly stir the sour cream mixture into the dry ingredients with a spatula until the batter just comes together; do not overmix. Gently stir in the diced rhubarb. The batter will be thick.

Divide the batter among the muffin cups, using the back of a spoon or a small spatula to settle the batter into the cups. The batter should mound a bit higher than the tops of the cups.

Make the topping: In a small bowl, combine the sugar and cinnamon and mix well. Sprinkle a generous 1/2 tsp. of the cinnamon-sugar mixture over each muffin.

Bake the muffins until they’re golden brown, spring back most of the way when gently pressed, and a pick inserted in the center comes out clean, 18 to 22 minutes. Transfer to a rack and let the muffins cool in the pan for 5 to 10 minutes. Carefully lift the muffins out of the pan—if necessary, loosen them with the tip of a paring knife—and let them cool somewhat.

Travel Tuesdays - Verona

My facebook memories remind me that 8 years ago we loaded up our rental car in Montisi and drove to Verona. Verona was a new spot to explore. Even thought it was super hot we still managed to get out and see the sites.

A Big Worry for Cat Owners

Jake loves to roll around on the keyboard at critical moments. This is a big fear for me.

Peonies and Family History

The recent hot spell brought our peony plants quickly to bloom.

Now these aren't just ANY peonies. There is a special story behind these flowers.

It goes back more than 200 years ago. My grandmother's family (many generations ago) were living in the 13 Colonies (New Jersey to be precise). Staunch monarchists, they were content to let history with a vile king run it's course rather than do anything crazy. Obviously others were not so patient and they fought in a little 'skirmish' known as the American Revolution.

When it was over and the the forces of the King lost, the upstart rebels were not exactly taken with those who had not supported their cause. Seeing the writing on the wall, many of these families packed up their cherished possessions and fled to Canada. The woman of the Smith household (I don't know her name - have you ever tried to trace a family named Smith?) loved her garden and was particularly proud of her peony plants. Guess what she tucked onto the wagon with all of her worldly household goods?

Once in Canada the family settled in the Niagara region with many other United Empire Loyalists. The story of these peony plants became the stuff of family lore. These weren't just any old peonies, they were family themselves!

My grandfather, who lived in Beamsville, was a brilliant gardener and his peonies were always a beautiful sight. He would often tell us the story of how they were brought to Canada, making sure that we understood that they were family.

After my grandfather died my mother and her sisters couldn't bring themselves to sell the family home. They rented it out to one bad tenant after another. In short, a headache! Finally they had had enough and they made the decision to sell the house. There was a stipulation in the bill of sale: the grandchildren could come and remove any plants from the garden that they wanted.

I wanted some of the peonies which had been so special to my grandfather. Unfortunately I had nowhere to put them as our house was nothing but a construction site at the time. Our friends came to the rescue and agreed to 'plant sit' , taking great care with the plants for close to 2 years until our house was ready.

They were one of the first plants we put in the garden and the rest of the garden grew up around them. Every year when they start to inch their slow progress up from the ground to brilliant bloom I am reminded of that ancestor who valued beauty and roots. It seems strange to think of a plant as family but these certainly are a strong tie to my past, the present, and the future.

Lemon Asparagus Risotto

Asparagus season is in full swing here in Ontario. I am doing my best to eat it a few times a week. . . supporting local farmers and all of that . . . plus it tastes AMAZING!

I made this risotto a week ago. It was quick and delicious.

The only change made to the recipe was I set the pressure for 5 minutes and not 6 - we prefer our risotto to be on the al dente side and I was worried 6 minutes would yield mushy rice. 5 was OK but I wonder if 4 might work too.

Grab some asparagus, set up your Instant Pot and enjoy!

Lemon Asparagus Risotto

2 tbsp olive oil
2 cups asparagus trimmed, cut into 1.5-inch pieces
2 tbsp unsalted butter
1 large shallot diced
2 garlic cloves minced
1 cup Arborio rice
2 cups vegetable broth
2 tbsp freshly squeezed lemon juice
1 tsp lemon zest
1/2 tsp sea salt
1/2 cup freshly grated parmesan

Select SAUTÉ, HIGH. Select START.

Add olive oil to the inner pot. Once oil is hot, add chopped asparagus and cook for about 5 minutes, until slightly tender.

Remove asparagus and place into a bowl. Set it aside.

Add unsalted butter to inner pot. Once butter has melted, add diced shallot and cook for 2 minutes. Add minced garlic and cook for about 5 minutes, until slightly tender, until fragrant.

Add rice to inner pot and occasionally stir for 2 minutes until each grain is coated with butter. Select CANCEL to turn off SAUTÉ.

Pour in the vegetable broth. Add lemon juice and lemon zest, then stir.

Secure the lid for pressure cooking.

Select PRESSURE COOK, HIGH. Set time to 6 minutes (00:06). Select START.

Once program ends, allow for a 5-minute Natural Release. Then, Quick Release remaining pressure. Select CANCEL.

Remove lid. Add grated parmesan and cooked asparagus.

Stir risotto until cheese melts, about 1 minute. Salt and pepper to taste.