Chop! Chop!

Apples are great. However, they have a weakness: they are easily overpowered. When combining them with something else, they can get lost very easily. That is why apple sauce goes so well with pork chops: pork chops have very little flavour and the sweetness offsets the fattiness of the chop.

On the flip side, I've made Mulligatawny Soup (which apparently means "pepper-water") with grated apple to compliment the curry flavours. In the soup (which by the way is fantastic, if anyone wishes to know it, ask and I shall post it, if no requests then I won't bother) the flavour of the apples are lost if used too sparingly but the tartness adds a different dimension to the soup that is only noticeable when noted. Again, it is the building of flavours I've referred to in the past that I'm getting at.

This simple, simple, simple recipe is for the person who wants to make everything fresh but isn't complicated. Serve this with sweet potato mash or regular mash. Which, incidentally, was requested by my cousin to post because she swears I make the best mash she's ever had. Well, mash potatoes are as easy as it gets but maybe, just maybe, I know a trick about how to make mash potatoes better than average. Stay tuned.

One quick note on making apple sauce; I like using a food mill to puree the sauce. If you don't have one, you will have to peel the apples, remove seeds and quater them.

Grilled Pork Loin With Apple Sauce

8 Pork Chops, cut from the loin
2 Sprigs of Sage, finely chiffonade
Pinch of Paprika
Salt and Pepper to Taste
6 Apples, quatered
200 g Brown Sugar
Pinch of Cinnamon
100 g Unsalted Butter

Preheat BBQ or indoor grill pan. Marinate chops with sage and paprika in the fridge for ten minutes.

In a mid-sized sauce pan on medium high heat, throw in cinnamon, sugar and apples and cover. Bring to a boil. Reduce heat and add water if too dry. Cook thoroughly until apples are mushy. Using a food mill, throw in cooked mixture and puree.

In a small frying pan, melt butter until it starts turning a little brown (this is called a beurre noisette) and fold into the puree. Keep hot until served.

On grill, sear off loins. After 2 minutes, turn one quarter and let sear for another minute. Turn over and repeat. After searing, remove from direct heat and let cook for 6-8 minutes depending on thickness of the chop. The interior should reach be a little pink but not fleshy looking.

Serve with Apple Sauce.

Serves 4.

Variation: You can even try this with peameal bacon, or back or Canadian or whatever you want to call it, using the exact same method. Cooking time would be reduce simply because peameal takes no time to cook since it has already been cured.

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I've Always Preferred Squash Over Raquetball

Fall is upon us. At least here in the upper hemisphere. Cooking outdoors gets a little scarce when the temperature starts to drop in the temperate region so we can make the things we miss from last winter.

One of the most requested recipes is probably one of the easiest: Butternut Squash Soup. I find that people either love it or hate it. Some people love it because it is so smooth, creamy, hearty and comforting. I find others hate it because it is often made too sweet or with too many spices. There is a trick I like to use that people usually really love and are surprised that I've added this ingredient.

Truth be told, apples are a no brainer. It's tartness cuts down on the sweetness of the squash and further adds richness to the soup.

There are two ways to prep the soup: peel squash and cut into chunks and then roast (which is my preferred method) or cut squash in half, score flesh and remove seeds and then roast. Either way the final product will be the same. So it's up to you to decide how to roast the squash.

One might ask, why bother roasting the squash? Why not cook in the stock? A perfectly good and easy way to do it; if you like to serve orange water. However, roasting the squash adds colour, flavour from the caramelization of the sugars and the roasting of the spices.

Butternut Squash Soup with Apple Purée

2 Medium Sized Butternut Squash, peeled and cut into chunks
1.5 l Stock (Chicken or Vegetable, check for recipe)
4 Tart Apples (Red Delicious, for example), peeled and quatered
1 Large White Onion, finely diced
3 Cloves of Garlic, peeled
Pinches of Cinnamon, Allspice and Clove
20 ml Maple Syrup
Salt and Pepper to Taste
10 ml 35% Whipping Cream for Garnish (optional)

Preheat oven at 400 degrees.

Peel squash and cut in half. Remove seeds with a spoon. Cut into chunks and place into a large bowl. Drizzle some olive oil and throw on spices and salt. Toss well and place in a baking sheet. Let roast for 10 minutes or until squash is a little brown.

In a large soup pot, saute onion, apple and garlic in some butter. Let cook for 2 minutes. Add stock and roasted squash and bring to a boil. Reduce heat to medium and cook squash through, 10 minutes. Using a stick or bar blender, puree the soup. If too thick, add stock to desired consistency.

Season with salt and pepper to taste. When serving, drizzle a little cream for garnish.

Serves 8.

A Humble Chef's Tip: If you whip 35% to stiff peaks, add rum or calvados to enhance the flavour of the apples and add some zing to the soup.

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Forget Salsa. Chicks Dig Meringue.

Sometimes at work things can be repetitive. Every once in a while I like to try something new and sometimes things work and sometimes they don't. It is useful that I don't have to pay for my experimenting as well.

In a previous post (the ratatoiulle recipe) I briefly explained what a confit is. Here is an example of a fruit confit where the fruit is usually saturated in acid.

A simple, cheap recipe that takes a minute (hopefully you have a stand mixer to help you along the way) and allows you to practice making a meringue.

There are three types of meringue typically: common, swiss and Italian. This recipe is best with Italian (beating the egg whites while adding a hot simple syrup) because it is more stable in humid temperatures but it takes extra time and practice. The common meringue works perfectly well.

Vanilla Scented Poached Meringue with a Balsamic Strawberry Confit

4 Egg Whites
350 g White Sugar
1 Dozen Ripe Strawberries, cut into 6
50 ml Balsamic Vinegar
50 ml Vanilla Extract

In a small sauce pan, bring about half a liter of water to a boil. Add vanilla and let simmer.

Sprinkle a little sugar at the base of a small bowl. Add egg whites on top and let whip with a hand mixer or stand mix. When egg whites double in volume, start adding remainder of sugar slowly. Approximately 8 - 10 minutes. Egg whites should reach stiff peaks and should be glossy and very sweet.

In a frying pan on med heat, drizzle canola oil and let get hot. Add strawberries and quickly saute. Add sugar and vinegar and whisk until dissolved. Turn off heat and let cool.

Using two spoons, scoop 1 tbs. into vanilla water and let poach for one minute. Turn over meringue and continue poaching for another minute. Remove and drain. Repeat until desired amount is reached.

To serve, spoon strawberry mix onto plate, then place one meringue. Repeat and finish with Mint Oil.

Serves 4.

Mint Oil

1 Bunch of Mint
15 ml Hazelnut Oil (or any form of peanut oil)
Dash of Sugar
Squeeze of Half a Lemon

In a blender, add all ingredients and blend thoroughly.

Chill.

A Humble Chef's Tip: When making an herb oil, you can blanch the herb in simmering water and chill in a ice bath. Actually, I recommend it if you are using a leafy herb like parsley or coriander. It won't affect the taste of the oil, but will make the oil a little greener. It will also cut the life span of the oil a little because it may turn brown faster.

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