A Life, Lived

Squash Stuffed with Sausage and Fontina

I'm one of those folks who hated squash as a child but has come to appreciate it as an adult. I still don't love it by any stretch of the imagination but I no longer gag at the sight of it.

We had received a few acorn squashes in our CSA delivery over the past few weeks so I went on a hunt to find a good recipe for them. I have seen plenty of posts online about stuffed acorn squashed so that was the focus of my search. This recipe for squashed stuffed with sausage, bread crumbs, and nutty fontina cheese looked pretty yummy - particularly with the added hit from fresh sage.

I pulled this together last weekend while Paul was at work and I must say it was a huge hit at dinner. The pic doesn't do it justice. . . .

Dinner came together quickly - less than 45 minutes. The stuffed squash and a crisp salad was all that was needed.

Squash Stuffed with Sausage and Fontina

3 small (or 2 medium) Delicata (I used acorn) squash, halved lengthwise
3 tbsp. extra-virgin olive oil
kosher salt
Black pepper
3/4 c. ground sweet Italian sausage
1 shallot, minced
2 cloves garlic, minced
1/4 c. finely chopped fresh sage
1 c. panko bread crumbs
3 oz. fontina, cubed (1 1/2 cups)

Preheat oven to 425 degrees F. Brush cut-side of Delicata squash with 1 tablespoon olive oil and season with salt and pepper. Place squash halves cut-side down on a baking sheet. Roast until softened, 20 minutes.

Meanwhile, in a large skillet, cook sausage over medium-high heat until beginning to brown, about 5 minutes. Add shallot, garlic, and 2 tablespoons sage and cook until sausage is cooked through, 3 minutes more.

In a medium non-stick skillet over medium-high heat, heat remaining 2 tablespoons olive oil. Add panko and remaining 2 tablespoons sage. Cook until golden, 3 to 4 minutes and season with salt and pepper.

Remove squash from oven and heat broiler. In a large bowl, combine sausage mixture, half the fontina, and half the bread crumbs. Stuff each squash half with sausage mixture and top each with remaining fontina and breadcrumbs. Broil until cheese is melty and bread crumbs golden, 2 minutes. Let cool slightly, then serve with a simple green salad.

Pork Shoulder with Sauerkraut and Apples

Slow roasted pork, sauerkraut, and apples . . . a perfect fall meal.

Even if you are not a beer lover or beer fan, there is some great food that goes along with a Oktoberfest celebration. Of course there are lots of meals involving sausages and wursts of various kinds, but there are also lots of uses for things like pork and cabbage. Williams-Sonoma posted some great recipes a little over a week ago that concentrated on the Oktoberfest meals.

This recipe was one of their selections. I have to say that I never had Oktoberfest food like this nonetheless, it is never to late to start.

I was unable to find a decent looking cut of pork shoulder so I used some meaty ribs and a pork loin roast. The cooking time was about half what it is in the recipe as a result.

 

Pork Shoulder with Sauerkraut and Apples

1 boneless pork shoulder roast, about 4 to 5 pounds
Salt and freshly ground black pepper
2 tablespoons butter
2 tablespoons vegetable oil
1 onion, thinly sliced
3 Golden Delicious apples, peeled, halved and cored
1 tablespoon fresh thyme
1/2 cup dry white wine
2 pounds sauerkraut, squeezed dry
1/4 cup firmly packed brown sugar
1 tablespoon caraway seeds (optional)

Lay the pork flat, boned side up, on a cutting board. Using a sharp knife, trim away any large pockets of fat. Starting at the thinner end of the meat, roll up the pork and securely tie the roll at regular intervals with kitchen twine. Season the pork generously with salt and pepper.

In a fry pan over medium-high heat, melt the butter with the vegetable oil. Add the pork and cook, turning frequently, until it is well browned on all sides, about 10 minutes. Transfer the  pork to a platter.

Return the pan to medium-high heat, add the onion, apples and thyme, and saute until the onion and apples are lightly browned, about 5 minutes. Transfer the apple mixture to a bowl.

Pour off the fat from the pan. Return the pan to medium-high heat, add the wine and de-glaze the pan, stirring with a wooden spoon to scrape up any browned bits from the bottom of the pan.

Pre-heat the oven to 325 degrees. Cover the bottom of a large Dutch oven with the sauerkraut. Sprinkle the sauerkraut with the brown sugar and caraway seeds, if using. Place the pork on top of the sauerkraut and surround it with the apple mixture. Pour in the wine mixture. Cover, transfer to the heated oven and cook until the pork is fork-tender and shreds easily, about 4 to 5 hours.

Transfer the pork to a carving board. Using a sharp knife, cut the pork crosswise into slices about 1/2 inch thick, removing the twine from the pork as you slice. Place the sauerkraut on a large platter and top with the pork slices. Surround the pork with the apples and serve immediately.

Butterflied Pork Chops with Plum, Mint, and Jalapeno Salsa

This recipe was in the 2015 Weber's Best of Summer Grilling. Of course when it comes out plums are not in season so you can't make it. Well, I guess you could but why bother . . . without fresh plums the salsa would suck!

We made this for dinner the other night and LOVED it. The salsa was fresh tasting -I guess from the mint, an herb I don't often think of as being in salsa. You could definitely pair this salsa with chicken or fish if you're not that big a fan of the other white meat.

I also enjoyed that it came together quickly- 30 minutes from start to finish making it perfect for a weeknight meal.

Butterflied Pork Chops with Plum, Mint, and Jalapeno Salsa

4 center-cut butterflied pork loin chops, each about 10 ounces and 3/4- to 1-inch thick, trimmed of excess fat
1 1/4 teaspoons kosher salt, divided
4 ripe plums, cut into bite-sized pieces
1/2 medium jalapeno chile pepper, seeded and minced
1/3 cup finely chopped fresh mint leaves
1 1/2 teaspoons granulated sugar
1/4 teaspoon ground coriander
1/4 teaspoon ground black pepper
2 teaspoons extra-virgin olive oil

Season the pork chops on both sides with 1 teaspoon of the salt.  Allow the chops to stand at room temperature for 15 to 30 minutes.

Prepare the grill for direct cooking over medium heat (350 to 450 degrees).

In a medium bowl gently combine the plums, jalapeno, mint, sugar, coriander, pepper, and the remaining 1/4 teaspoon salt.  Set aside.

Lightly brush the pork chops on both sides with the oil.  Brush the cooking grates clean.  Grill the chops over direct medium heat with the lid closed as much as possible until they are still slightly pink in the center, 8 to 10 minutes, turning once or twice.  Remove from the grill and let rest for 3 to 5 minutes.  Serve warm topped with the salsa.

Grilled Pork Tenderloin

In theory, pork tenderloin is the perfect cut for grilling. It’s dressy enough to be served at an elegant dinner party, yet casual enough for weeknight supper. It’s substantial enough to be treated like red meat, yet mild enough to stand in for chicken or fish. It’s economical, healthy, readily available. Even its small size is attractive—except when you try to cook it. From my experience, pork tenderloin is just a little too small to be treated like a roast and a little too big to be treated like a steak.

After much experimentation, I’ve concluded that grilling pork tenderloin in a covered gas grill solves the problem. A gas grill heated to high with the lid down can effectively cook a pork tenderloin directly (like a steak) and indirectly (like a roast) simultaneously.

The key with this method is to get this sear and cook the pork tenderloin as quickly as possible, before it has a change to dry out. To develop an impressive crust (and to keep the grill from losing heat), I use the "7-6-5" method for timing the pork.

The "7-6-5" method for grilling pork tenderloin refers to the amount of time each side gets, with the burners on high heat: seven minutes on the first side, six minutes on the second side, and then five minutes with the grill turned off and the lid closed. The method is so reliable that I can set a timer and go about my business. I don't even have to worry about a grill flare-up: pork tenderloins are lean enough so that there's no threat of dripping fat.

Paul selected this recipe and we were pleased with the results. This pork tenderloin is marinated in a Asian-style marinade that keeps the meat tender and adds a lot of flavor. Marinate overnight or for at least a four hours to get the maximum effect.

Grilled Pork Tenderloin

2 pounds pork tenderloin

1/2 cup soy sauce

1/2 cup white wine

4 green onions, chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1/2 teaspoon ground black pepper

 

Mix soy sauce, wine, onions, garlic, pepper and ginger together. Place tenderloin in a flat baking dish and pour marinade over top. Let sit overnight. Preheat grill for medium high heat. Grill tenderloin over medium flame reserving marinade. Grill until the internal temperature reaches 160 degrees F (see above for a great technique).

 

Let rest. Slice.

Ancho Marinated Pork and Mango Skewers

Skewers are quintessential warm weather food. They cook quickly on the barbecue, keep the house cool, and bring everyone outside to enjoy the wonderfully warm weather!

This recipe for ancho-chile-marinated pork skewered with mangoes is a perfect combination of spicy and sweet. The cilantro sprinkled on top adds freshness and flavor to the already complex dish (NOTE: this is conjecture on our part as we had forgotten to but cilantro but we can imagine how that burst of green would impact the dish).

If you can't find mangoes, other fruits such as pineapples, peaches, or nectarines would be great substitutes.

We liked the marinade so much that we are keen to try it out with other protein.

Ancho Marinated Pork and Mango Skewers

1/4 cup orange juice*
2 tablespoons fresh lime juice
2 tablespoons canola oil, more for the grill **
2 teaspoons dark brown sugar
2 teaspoon ancho chile powder
2 medium cloves garlic, minced
Pinch crushed red pepper flakes
Pinch of Kosher salt
1 pound pork tenderloin, trimmed and cut into 1 inch cubes
2 medium mangoes, peeled, pitted cut into 1 inch cubes
1 tablespoon chopped fresh cilantro
8 skewers, if wooden soaked for a half hour or more

In a medium bowl, whisk the orange juice, lime juice, oil, sugar, ancho powder, garlic, pepper flakes, and 1/2 tsp. salt.

Add the pork, toss to coat, cover, and refrigerate for at least 1 hour or up to 4 hours.

Thread the pork and mango cubes onto the skewers, alternating them and beginning and ending with a piece of pork. Each skewer should have about 5 pieces of pork and 4 pieces of mango.

Prepare a medium gas or charcoal grill fire. Scrub the grill grate with a wire brush and then wipe clean with a paper towel dipped in oil. Cook the skewers, turning once, until the meat is browned on the outside but still slightly pink in the center, about 8 minutes.

Serve garnished with the cilantro.

Cavatelli with Pork Ragu

A few weeks ago we found some fresh cavatelli in a Toronto Italian market. Cavatelli are a type of pasta. The term cavatelli has two meanings: the most common meaning is small pasta shells that look like miniature hot dog buns. The name is less frequently used for a type of dumpling made with ricotta.

Once I got home I found this recipe on the Bon Appetit website. The pork ragu simmers simmers with onions, garlic and aromatics to yield a mouth-watering ragu which pairs wonderful with the cavatelli.

This comforting pasta dish will quickly enter your weeknight rotation - particularly if you make your ragu in advance and freeze it.

Cavatelli with Pork Ragu

1 1½-lb. boneless pork shoulder (Boston butt), cut into 1½” pieces
Kosher salt and freshly ground black pepper
¼ cup olive oil, plus more
½ medium onion, finely chopped
1 carrot, peeled, finely chopped
1 celery stalk, finely chopped
1 garlic clove, finely chopped
1 sprig rosemary
1 sprig oregano
1 bay leaf
1 14-oz. can crushed tomatoes
½ cup dry red wine
¼ teaspoon black peppercorns
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
1 pound cavatelli or other small shell pasta
⅓ cup dried currants soaked in ½ cup hot water (optional)
1 bunch Tuscan kale, ribs and stems removed, torn into 2” pieces
¼ cup (½ stick) unsalted butter
½ cup grated Parmesan, plus more

Season pork with salt and pepper. Heat ¼ cup oil in a large heavy pot over medium-high heat. Working in batches, cook meat, turning occasionally, until browned, 10–15 minutes; transfer to a large plate.

Drain all but 2 Tbsp. fat from pot. Reduce heat to medium and cook onion, carrot, celery, and garlic, stirring occasionally, until golden brown, 8–10 minutes. Tie rosemary, oregano, and bay leaf into a bundle with kitchen twine; add to pot along with pork, tomatoes, wine, peppercorns, nutmeg, and cloves. Add water just to cover meat and bring to a boil. Cover, reduce heat, and simmer, adding more water as needed, until meat is very tender, 1–1½ hours.

Discard herb bundle. Using 2 forks, shred meat in pot; cook, uncovered, over medium heat until sauce is thickened, 8–10 minutes.

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving ½ cup pasta cooking liquid.

Add currants, if using, and kale to ragù; cook until kale is soft, about 4 minutes. Add pasta; cook, adding reserved pasta cooking liquid as needed, until sauce coats pasta. Mix in butter and ½ cup Parmesan; season with salt and pepper. Serve pasta drizzled with oil and topped with more Parmesan.

Do Ahead: Pork can be cooked (do not shred) 2 days ahead. Let cool in braising liquid; cover and chill.

Pork, Cider and Root Vegetable Ragout

This time of the year is ideal for trying your hand at a slow cooking method.   A simmering pot warms your house and feeds your soul and seems just right as darkness and cold temperatures prevail.  This stew recipe uses root vegetables, which are in abundance this time of year and, like tougher cuts of meat, often overlooked in favour of more refined produce.  Here, however, the sweetness of rustic root vegetables is the perfect complement to the slow-cooked pork and both do well gently simmered in a broth of beer and apple cider.

The ragout can be made ahead and frozen or refrigerated, then reheated just before serving. Served with crusty dark bread or atop creamy polenta (we paired it with oven baked polenta), it’s a great winter warmer.

Pork, Cider and Root Vegetable Ragout

2 tablespoons butter
2 tablespoons vegetable oil
1 package pork tenderloin (2 tenderloins), cut into 1-inch pieces
1 large onion, sliced
3 cloves garlic, mined, about 1 ½ teaspoons
1/4 cup all-purpose flour
1 cup apple cider
1 cup dark beer
2 tablespoons Dijon mustard
1 teaspoon ground coriander
1/2 teaspoon ground sage
1/2 teaspoon dried thyme leaves
1 large sweet potato, peeled and cut into 1-inch pieces
5 parsnips, peeled and cut into 1-inch pieces
Salt and freshly ground black pepper

Preheat oven to 350 degrees F. Heat butter and oil in a Dutch oven over medium-high heat. Add pork pieces and onion and sauté until the pork is browned on all sides and onion is wilted. Add garlic and sauté for 1-2 minutes, until fragrant. Stir in flour and cook 1 minute. Stir in apple cider, beer and mustard and then add the remaining ingredients. Bring to a boil. Cover and place in the preheated oven. Bake for 1 hour. Remove cover, stir, and bake for 45 minutes longer, until vegetables and pork are tender.

Pork, Mushroom, and Squash Pot Pie

Waaaaaaaayyy back in 2009 this recipe was published in the LCBO Food and Drink magazine. I duly cut it out and placed it in the piles of other interesting things to try  . . .and never did. The other week as I was searching for comforting food and a recipe that would allow me to use up some squash - it saw the light of day.

This really is a showcase of fall/winter rolled into one dish happy. Tender pork is the perfect match with mushrooms and sweet squash in gravy. The herby cornmeal biscuit topping was a perfect foil for the dish.

Because the recipe makes so much I made some small ramekins and brought them in to my colleagues at work. The one colleague who actually remembered to take hers home and enjoy it raved about how amazing it was. The other one . . . well, last time I bring her something! LOL

 

 

Pork, Mushroom, and Squash Pot Pie

3 tbsp (45 mL) all-purpose flour
2 tsp (10 mL) dried thyme
¼ tsp (1 mL) each salt and pepper
2 lbs (1 kg) boneless pork loin
3 tbsp (45 mL) vegetable oil
2½ cups (625 mL) beef broth
1 lb (500 g) mixed exotic mushrooms
(such as shiitake, oyster or cremini), sliced
1 onion, diced
4 cloves garlic, minced
¼ cup (50 mL) chopped fresh Italian parsley
3 cups (750 mL) chopped butternut squash

Cornmeal Herb Pastry

1 cup (250 mL) all-purpose flour
1 cup (250 mL) cornmeal
2 tbsp (25 mL) chopped fresh parsley
½ tsp (2 mL) dried thyme
¼ tsp (1 mL) salt
1 tbsp baking powder
3/4 cup cubed butter
3/4 cup milk

Combine flour, thyme, salt and pepper in shallow dish; set aside.

Trim visible fat from pork and cut into bitesize pieces. Toss pork with fl our mixture.

Heat 2 tbsp (25 mL) of the oil in large Dutch oven over medium-high heat and brown pork on all sides in batches as necessary. Add more of the oil if necessary. Remove to plate.

Add ½ cup (125 mL) of the broth to pan and cook, stirring up brown bits. Add mushrooms, onion and garlic and any remaining flour mixture and cook, for about 8 minutes or until golden and water has evaporated from mushrooms. Add parsley and cook, stirring for 1 minute. Add remaining beef broth, browned pork and squash and bring to a boil. Reduce heat and simmer for about 20 minutes or until squash and pork are tender. Let cool.

Pour pork and squash mixture into casserole dish.

For the topping: combine remaining dry ingredients, add 1 tbsp (15 mL) baking powder and cut in ¾ cup (175 mL) cubed butter until coarse crumbs form. Drizzle in ¾ cup (175 mL) milk and stir with fork until dough comes together. Using a large spoon, form 6 or 8 biscuits, place on top of meat mixture and bake as below or until biscuits are no longer doughy inside. If you prefer more of a dumpling texture, omit baking powder and bake for an additional 6 minutes.

Preheat oven to 375°F (190°C).

Bake on centre rack of oven for about 30 minutes or until golden brown and bubbly.

Pork Chops, Cabbage, and Apples

Pork and cabbage are a classic combination, as are pork and apples. Put the three together, and you get something really amazing. We had apples and cabbage to use up from our CSA box and plenty of pork chops in the freezer so when I saw this recipe online I was sold.

The pork was so tender since it was cooked in the steam for the last 15 minutes and the seasonings added a lot to both the pork and the vegetables. I loved the vegetables and enjoyed the leftovers for several days.

With plenty of spices and even a beer to add flavor this one-dish meal you be wishing you had doubled the recipe!

Pork Chops, Cabbage, and Apples

3 teaspoons paprika, divided
2 teaspoons chopped fresh or 1 tsp. dried thyme, divided
2 teaspoons kosher salt, divided
1/2 teaspoons freshly ground pepper, divided
2 teaspoons chopped fresh or 1 tsp. dried sage, divided
6 (1/2-inch-thick) pork loin chops
2 bacon slices
1 head cabbage (about 2 lb.), coarsely chopped
2 medium onions, thinly sliced
1 large Granny Smith apple, peeled and sliced
1 tablespoon tomato paste
1 (12-oz.) bottle lager beer*

Combine 2 tsp. paprika, 1 tsp. fresh or 1/2 tsp. dried thyme, 1 tsp. salt, 1 tsp. pepper, and 1 tsp. fresh or 1/2 tsp. dried sage; rub evenly over pork chops.

2. Cook bacon slices in a large, deep skillet over medium-high heat 6 to 8 minutes or until crisp; remove bacon, and drain on paper towels, reserving drippings in skillet. Crumble bacon.

3. Cook pork in hot drippings 3 minutes on each side or until browned and done; remove pork from pan, and keep warm.

4. Add cabbage, onions, and apple to pan. Cover and reduce heat to medium; cook, stirring occasionally, 15 minutes or until cabbage begins to wilt. Add tomato paste, beer, bacon, remaining 1 tsp. paprika, 1 tsp. fresh or 1/2 tsp. dried thyme, 1 tsp. salt, 1/2 tsp. pepper, and 1 tsp. fresh or 1/2 tsp. dried sage, stirring to loosen particles from bottom of skillet. Cover and cook 15 minutes or until cabbage is tender and liquid is slightly thickened. Add pork, and cook, uncovered, 5 minutes or until thoroughly heated.

*1 1/2 cups apple cider may be substituted.

Sauerkraut and Sauage Casserole

A few weeks ago we noticed that the apples we had in the fruit cellar were getting a bit soft. We also noticed that the potatoes we have been receiving in the CSA were growing in number. When I realize that we're getting behind in our CSA eating I turn to google for assistance -in this case I googled 'apples, potatoes, and sausage' and I searched the offerings until I found one that appealed to me.

This recipe from the folks at Eating Well looked amazing. The description didn't disappoint either:

One bite of this hearty sausage casserole recipe—full of sauerkraut, apples and kielbasa—and you’ll be transported to a tiny pub in the Alsace region of northern France.

Hmmm - I like pubs. I've never been to this area of France but I bet I'd like that too!

I followed the recipe exactly, it came out great. I thought I might have to add some liquid, chicken broth or something, but it was not dry at all. We served it with a bit of mustard on the side.

YUM

Sauerkraut and Sauage Casserole

4 teaspoons extra-virgin olive oil, divided
1 large onion, sliced
1 1/2 teaspoons caraway or fennel seeds
1 large sweet-tart apple, such as Braeburn, chopped
1 cup dry white wine
10 ounces turkey kielbasa, cut into 1/2-inch slices
2 1/2 cups drained sauerkraut, rinsed
3 tablespoons cider vinegar
1 tablespoon spicy brown mustard
1/4 teaspoon freshly ground pepper
2 large Yukon Gold potatoes (about 1 1/2 pounds), thinly sliced
1 tablespoon butter, melted
1/4 teaspoon salt

Preheat oven to 400°F.

Heat 2 teaspoons oil in a large skillet over medium heat. Add onion and cook, stirring, until beginning to brown, about 5 minutes. Stir in caraway (or fennel) seeds and cook until fragrant, about 30 seconds. Add apple and wine; increase heat to medium-high and cook, stirring, until most of the wine has evaporated, about 5 minutes. Stir in sausage, sauerkraut, vinegar, mustard and pepper. Transfer to a 9-by-13-inch (or similar 3-quart) baking dish.

Toss potato slices with the remaining 2 teaspoons oil, butter and salt in a bowl until coated. Cover the sauerkraut mixture with tightly overlapping potato slices.

Bake the casserole until the potato edges start to get crispy, 50 minutes to 1 hour. Cool for 10 minutes before serving.