Apple and Blue Cheese Slaw
Quick, simple and tasty. This salad screams autumn. I make it early in the day or the night before to let the dressing soften the cabbage and meld all the flavors. The apples will not brown due to the acid in the vinaigrette plus they stay crunchy.
Apple Blue Cheese Slaw
1/2 head of cabbage, sliced very thin
1 apple sliced thin
2 stalks celery sliced thin
3 ounces blue cheese crumbled
1/2 cup apple cider vinegar
1/2 teaspoon grainy Dijon mustard
1/4 cup olive oil
1. Combine vegetables in a large bowl.
2. Whisk mustard into vinegar. Whisk in olive oil in a slow stream. Salt and pepper to taste.
3. Stir dressing and salad together. Refrigerate 6 hours to overnight stirring occasionally.
This is a simple yet elegant meal. I would make it with veal but my budget said no to that. I had my butcher cut the pork cutlets this time. But you could purchase a pork loin roast and cut 1/4 inch slices then freeze the rest for later. I had frozen artichoke hearts but canned will do in a pinch.
Pork Scaloppini with Artichoke Hearts
8 1/4 inch slices of pork loin
3/4 cup flour
Zest of one lemon
1Tablespoon olive oil
1 Tablespoon butter
2 cups artichoke hearts [thawed if frozen, drained if canned]
2 cloves garlic minced
juice of one lemon
1-2 Tablespoon butter
small bunch of parsley chopped
2 Tablespoons capers drained
1. Pound the pork pieces so they are an even thickness. Season with salt and pepper.
2. In one bowl whisk the eggs. In another mix the flour and lemon zest. First dip the pork in the egg then into the flour to coat.
3. Heat the olive oil and Tablespoon of butter in a skillet over medium high heat. Saute the pork in batches. Remove to a plate.
4. Add more olive oil to the pan if needed. Add the artichoke hearts and heat through. Add garlic and stir till fragrant.
5. Stir in lemon juice and butter over low heat.
6. Add pork back to pan to reheat through. Garnish with parsley and capers.
Cissie says,” 1st choice would be a California Old Vine Red Zinfandel, Red Zinfandel pairs nicely with artichokes. 2nd choice is a crisp Sancerre from France”
Hank says,” I would recommend a crisp american pale ale with all of these fresh flavors. The citrus notes of the pale ale will even more brighten the lemon and fruity qualities of the dish. Try a Two Brothers Sidekick, Stone Pale Ale or Dale’s Pale Ale.”
Skirt Steak with Smoked Paprika Butter
Skirt steak is one of my favorite cuts of beef. It has a deep beefy flavor. Skirt is from the diaphragm, under belly of the cow. Many people think it is tough but if properly cut it is just fine. Skirt steak is often used for fajitas or stir fries, but we like it simply cooked and sliced.
Skirt Steak with Smoked Paprika Butter
11/2 pounds skirt steak cut into 4 inch lengths to fit in skillet
1 Tablespoon olive oil
2 Tablespoon butter
2-3 cloves garlic minced
11/2 teaspoons hot smoked paprika
1. Sauté the steak over medium high heat so it browns well to the doneness you prefer.
2. Remove the steak to a plate to rest.
3.In the same skillet melt the butter over medium low heat. Do not allow to brown.
4. Add garlic and paprika, stir until aromatic.
5.Slice the steak against the grain and drizzle the flavored butter over all. Serve.
Hank says,”I would normally say that a quality brown ale would hit the spot with a steak but I think that the addition of the paprika and the qualities of skirt steak would actually stand up nicely to a barley wine. I would go with J.W. Lees Harvest Ale or one of the barrel aged variants of this beer. J.W. Lees ages their Harvest Ale is Laguvulin scotch, Port, Calvados or Sherry casks. All very interesting and quite a treat!”
Cissie says,”For the skirt steak I would opt for a California Napa Valley Cabernet, 2nd choice is an Old Vine Red Zinfandel to match the spicy hot paprika.”
Ready to roast
Roasted veggies are so good and easy. The roasting brings out the sugars and I love the char. Cut the vegetables to about the same size so they cook at the same rate. I came across cabbage sprouts at the Farmer’s Market but Brussels sprouts would be perfect too. Cabbage sprouts are the small heads that grow from where the large head of cabbage was cut. The amounts are very flexible here as are the choice of veggies themselves. Use your imagination and have fun.
Ready to serve
Roasted Mixed Veggies with Sage
1 Rutabaga chopped
1 small butternut squash peeled, seeded and chopped
1-2 carrots sliced
1-2 cabbage sprouts quartered or 10-12 Brussels sprouts halved
1-2 parsnips chopped
1 onion chopped
2 Tablespoons Olive oil
Zest from 1 lemon
6-8 fresh sage leaves minced
1 small bunch of thyme leaves only
Preheat oven to 400 degrees
1.Toss veggies with the olive oil. Spread out in a single layer on a baking sheet. SAlt and pepper generously.
2. Roast for 30-35 minutes.
3. Combine lemon zest, sage and thyme with salt and pepper. Sprinkle over cooked vegetables. Serve.
Succotash Shrimp Chowder
Oh my goodness this soup screams fall Farmer’s Market! Lima beans, corn, red peppers, zucchini and throw in some bacon for the smokiness and the shrimp and cream….awesome. I will make it with frozen veggies but it is way better with the fresh. Measurements are pretty flexible, use what you have. I add the corn cobs to the broth when using fresh corn as they add a sweetness to the broth.
Succotash Shrimp Chowder
3 slices smoky bacon diced
1 medium onion chopped
1 red pepper chopped
1 teaspoon ground cumin
1 jalapeño diced
1 large Yukon gold potato chopped
1 quart chicken broth
1 1/2 cup fresh lima beans
1 zucchini chopped
1/2 pound 31-36 shrimp
2 ears corn kernels (reserve the ears)
1 pint heavy cream
Parmesan cheese to grate
1. Brown bacon in soup pot till crispy. Reserve the bacon leaving fat in the pot.
2. Wilt the onion, pepper, jalapeño and cumin in the bacon fat.
3. Add the potato, broth and corn cobs. Bring to a boil. Lower heat to medium and simmer 15 minutes.
4. Add limas and zucchini simmer about 8-10 more minutes.
5. Stir in shrimp and corn kernels cook about 3 minutes. Remove corn cobs.
6. Stir in cream and warm through. Do not boil.
7. Ladle into bowls and grate Parmesan over the chowder.
Cissie says,” My first choice for the Shrimp Chowder is a crisp, fresh California Sauvignon Blanc , second choice is a medium bodied French Rose'”
Hank says,”I would recommend a Belgian/Belgian-style Dubbel! Rich and malty but not overwhelming. La Trappe Dubbel, Maredsous Brune or Chimay Red would be awesome!”