All posts filed under: Pork

Sausage Mascarpone Crostini

Why is it that the best foods are usually the simplest, having the least amount of ingredients.  A sharp hunk of cheedar cheese with a slice of apple… toast with butter… bacon and eggs.  All bring such satisfaction to the palette and belly.  This is one of those foods.  It only has 3 main ingredients: sausage, mascarpone cheese, and bread.  A little spray of Pam if you like on the bread and some chopped parsley for garnish are lovely too, but not necessary.  This combination is so wonderful–I serve it all the time as an appetizer at parties or even just with a salad for a light supper.  Everyone always loves it.  I never have leftovers.  And amazingly, with such a short list of ingredients, most people can’t quite identify them. The origin of this dish is in Italy.  My mom was taking a cooking class there, and during one of the days, the chef took her to a local market for sausage.  Once back in the kitchen, the chef simply crumbled the meat, cooked …

White Bean, Bacon, and Pork Soup with Thyme

  When life gives you leftover pork chops, make this wonderfully silky and rich soup.  I have actually made this soup twice: once with the addition of leftover pork chops and once with the recipe as is (except without carrots as I didn’t have any on hand.)  Both had wonderful results.  But the addition of leftover pork chops (or any leftover pork you have) adds another dimension of flavor and umph.  The soup becomes a meal in itself.  I ended up topping each bowl of soup with some grated parmesan which added even more richness and bite.  Super delicious. I started by soaking the beans overnight.  Please don’t skip this step and substitute canned beans.  Here’s why.  When you cook with dried beans that have been soaked, they still have a lot of firmness to them.  As they cook in the soup and soften, they release their starch–which thickens the soup. After chopping thick bacon into lardons, I placed them in a lightly olive oiled cast iron pot.  Once browned, I removed the bacon and …

Maple-Glazed Pork Chops with Toasted Pecans

  Who doesn’t love pork chops?  I think we all can remember a time when pork chops for dinner meant super dry, pan-fried, bricks on your plate.  Now we all know better.  I like to cook my chops (especially the really thick ones) with a quick sear in a really hot pan on all sides and then finish them in the oven.  The result is the most tender, juicy chops you’ve ever had.  Super easy, super cheap, and super delicious.  This particular combo of maple syrup, rosemary, pecans, and hot sauce (yaay!) sings of cool Fall nights and warm bellies. I started by quickly brushing the chops on all sides with olive oil and rubbing with salt and pepper–all in the styrofoam package they come in!  Who says you need to dirty another dish?  Not me.  (Although Nick would argue when I cook, I like to dirty every dish in the kitchen.) Then the searing begins.  In an oven-safe pan over medium-high heat with a light coating of oil, I threw in the chops and …