Hello to All on this Monday before Christmas,
This will be a very quick post for this very quick recipe.
The motivation for me to find a recipe for applesauce came from FD #1. She had homemade applesauce at a restaurant and went nuts over it. She turned to Restaurant Quality in the hopes of discovering homemade applesauce on her dining table. In what seemed to be a nano-second, she did.
I turned to the website of the Food Network and searched for applesauce. Alton Brown had one that took 10 minutes in the microwave.
Ten minute applesauce????? Homemade??????
I must digress. Making applesauce flooded the recesses of my memory bank. Floating to the forefront came the memories of the Home Ec classes 'the Catholic kids' took at the public school in the neighborhood. Here's how it worked: for some reason, we (aforementioned Catholic kids) walked four blocks to the nearest public grade school for Home Ec classes. And, the nuns did not come with us ----- I think it's because in addition to vows of poverty and purity, they took a vow to never step foot in a public school.
This occurred once a week. First semester, we had sewing classes (aprons and gathered skirts); second semester, we had cooking classes. Our teacher was Mrs. Redden, who at the time seemed to be 70 years old. She was probably 40. The cooking classroom was HUGE. There were many 'mini kitchens' setup, including stoves, sinks, etc. We learned how to make biscuits (have not made them since) and applesauce. I can still picture standing at the stove and stirring the apples.
The kitchen stations were 'face to face', so when standing at the sink, you were facing one of your friends, standing at the sink right across from you. Picture this: grab the spray nozzle you use to rinse out the sink, stretch it out as much as you can, open the doors under the sink, have your friend on the opposite sink do the same. You can now see each other, because there is no common wall. Spray each other w/ water through the opening under the sink.
Mrs. Redden did not like this creative use of kitchen equipment.
Here's an important piece of information Mrs. Redden taught us: When buttering a piece of toast, ALWAYS make sure the butter covers the entire piece of bread, right out to the edges, or your guests will notice and think you are a poor host. I have always felt I cannot measure up to such exceedingly high standards. I remedy this lack of toast buttering confidence by toasting my guests, not toasting their bread..............
Back to the reason why you are here: Homemade Applesauce.......................
3 Golden Delicious apples, peeled, cored, quartered
3 Fugi Apples, peeled, cored, quartered
1 C. apple juice
2 T. brandy (optional)
2 T. butter
3 T. honey
1/2 t. cinnamon
In a sealable microwave safe container, combine all ingredients.
Close lid, but leave one corner 'open' for venting.
Microwave on high for 10 minutes.
Using a blender or an immersion blender, blend to desired consistency.
Serve warm or chilled.
My Notes:
I found that it took longer than 10 minutes in the microwave. At 10 minutes, apples were still on the 'hard' side of being done, so I just continued in the microwave in 2 minute segments. Mine took a total of about 14 minutes.
I used apple cider because that's what I had.
I did not use the brandy. I wanted to see what the end result tasted like without the brandy. It was VERY good.
In addition to the 1/2 t. cinnamon, I threw in 1/2 t. apple pie spice.
I used a regular blender. Did the blending in small batches (filled up the blender half way).
This applesauce was really, really good. I served it with pork tenderloin. But, the epitome of all food to serve with applesauce would be potato pancakes. When 2010 has made its appearance, I'll post that recipe ----- it's worth bypassing any diet related resolutions, but just for one meal.
Saturday, November 14, 2009
Saturday, November 7, 2009
Pork Chops with Cinnamon Apples
Fabulous Fall Greetings from A Great City on a Great Lake.....................
Can it get any better than the weather, today, for November 7th. Outstandingly great weather.
Mr. RestaurantQuality and I are back in The Great MidWest. The chill in the air is welcome. And, the oven heating up for apple crisp, even more so.
I hit the ground running, arriving Thursday evening. Within 30 minutes of arriving at RestaurantQuality East, we were at one of our favorite pizza restaurants. Sooooo good.
Then, on Friday early morning, I was entertaining Little Sweetheart #4. Traversing the Target aisles and Sendik's is always enjoyable, but more so when joined by a three year old. SpongeBob puzzles are always fun to buy.
A quick pick-up at the school of Little Sweetheart #3 and a stop for Happy Meals (makes RestaurantQuality happy to buy Happy Meals) and the three of us were sitting around the kitchen table 'just chatting'. Little Sweetheart #3 ALWAYS has something to say.
Today, Coffee Group. Definition: a group of women who worked together in a 'long ago and far away land' who meet once a month for breakfast. Today was the maiden voyage of Coffee Group. Life is good when with longtime good friends.
Tomorrow, bowling birthday party for LittleSweetheart #3.
It never stops.
The impetus for this posting is from Ms. Muskego. The impetus for this recipe is Ms. Surprise, who has made the recipe and pronounces it 'fabulous'.
Life is good...........................
Pork Chops with Cinnamon Apples
suggested musical background: The Lady In Red, by Chris de Burgh
Pork Chops
1 t. dried rubbed sage
1/2 t. salt
1/4 t. pepper
4 boneless pork chops
EVOO
Combine first three ingredients and sprinkle over pork.
In a large skillet, heat EVOO (whatever amount of EVOO you like; about 1-2 times around the pan). Medium heat.
Pan saute the pork chops. About 4 minutes on each side, until nicely browned on each side.
Remove from pan to a plate; cover tightly with foil and set aside.
Cinnamon Apples
1 t. butter
4 apples (I use Granny Smith) peeled and sliced - thin but not too thin; about 1/8" to 1/4"
1 T. brown sugar
1 t. fresh lemon juice
1/2 t. cinnamon
Melt butter in the skillet, medium heat.
Add apples, brown sugar, lemon juice and cinnamon.
Cook for about five minutes, stirring frequently, until tender.
Plate the pork chops and the cinnamon apples.
My Notes:
I am not a nut about the amount of EVOO. I just pour some in the pan and heat it up.
You don't have to use Granny apples; use what you like. The Grannies give a nice tart flavor against the cinnamon and butter. And, you'll think yourself quite the cook. Afterall, you are balancing tart and sweet. But, Grannies are not necessary.
Fresh lemon juice: You don't need much. The recipe calls for 1 teaspoon. I never measure; I just squeeze what looks good to me. You can always use the bottled lemon juice if you don't want to buy a lemon. It's your kitchen; do what you want.
The recipe calls for 1 teaspoon butter for the apples. One teaspoon of butter???? What's with that. I use two tablespoons..........................
If you have apple pie spice, thrown in 1/2 teaspoon.
The apples are really, really good.
Can it get any better than the weather, today, for November 7th. Outstandingly great weather.
Mr. RestaurantQuality and I are back in The Great MidWest. The chill in the air is welcome. And, the oven heating up for apple crisp, even more so.
I hit the ground running, arriving Thursday evening. Within 30 minutes of arriving at RestaurantQuality East, we were at one of our favorite pizza restaurants. Sooooo good.
Then, on Friday early morning, I was entertaining Little Sweetheart #4. Traversing the Target aisles and Sendik's is always enjoyable, but more so when joined by a three year old. SpongeBob puzzles are always fun to buy.
A quick pick-up at the school of Little Sweetheart #3 and a stop for Happy Meals (makes RestaurantQuality happy to buy Happy Meals) and the three of us were sitting around the kitchen table 'just chatting'. Little Sweetheart #3 ALWAYS has something to say.
Today, Coffee Group. Definition: a group of women who worked together in a 'long ago and far away land' who meet once a month for breakfast. Today was the maiden voyage of Coffee Group. Life is good when with longtime good friends.
Tomorrow, bowling birthday party for LittleSweetheart #3.
It never stops.
The impetus for this posting is from Ms. Muskego. The impetus for this recipe is Ms. Surprise, who has made the recipe and pronounces it 'fabulous'.
Life is good...........................
Pork Chops with Cinnamon Apples
suggested musical background: The Lady In Red, by Chris de Burgh
Pork Chops
1 t. dried rubbed sage
1/2 t. salt
1/4 t. pepper
4 boneless pork chops
EVOO
Combine first three ingredients and sprinkle over pork.
In a large skillet, heat EVOO (whatever amount of EVOO you like; about 1-2 times around the pan). Medium heat.
Pan saute the pork chops. About 4 minutes on each side, until nicely browned on each side.
Remove from pan to a plate; cover tightly with foil and set aside.
Cinnamon Apples
1 t. butter
4 apples (I use Granny Smith) peeled and sliced - thin but not too thin; about 1/8" to 1/4"
1 T. brown sugar
1 t. fresh lemon juice
1/2 t. cinnamon
Melt butter in the skillet, medium heat.
Add apples, brown sugar, lemon juice and cinnamon.
Cook for about five minutes, stirring frequently, until tender.
Plate the pork chops and the cinnamon apples.
My Notes:
I am not a nut about the amount of EVOO. I just pour some in the pan and heat it up.
You don't have to use Granny apples; use what you like. The Grannies give a nice tart flavor against the cinnamon and butter. And, you'll think yourself quite the cook. Afterall, you are balancing tart and sweet. But, Grannies are not necessary.
Fresh lemon juice: You don't need much. The recipe calls for 1 teaspoon. I never measure; I just squeeze what looks good to me. You can always use the bottled lemon juice if you don't want to buy a lemon. It's your kitchen; do what you want.
The recipe calls for 1 teaspoon butter for the apples. One teaspoon of butter???? What's with that. I use two tablespoons..........................
If you have apple pie spice, thrown in 1/2 teaspoon.
The apples are really, really good.
Monday, November 2, 2009
Sweet Tangy Plum Spiced Chicken
Happy November............
Here, in The Great SouthWest, October's Bright Blue Weather continues, but only the Bright Blue portion. It's HOT here, for November that is.
The sky is that gorgeous blue that comes with Fall, and the mornings are chilly --- about 39 degrees at 7 a.m. But, look what happens in the afternoon ----- it's 85. Tomorrow, a high of 95.
I want 'baking' weather, and I shall have it later this week. I can taste apple crisp and gooey apple cake in my future.
I am taking care of LS #5 today and she has finally given in to an afternoon nap. I asked her to please do so as blogland awaits me.
So, before she is awake and wants to watch Baby Einstein World Animal Adventure (again) let's get to this really, really good chicken recipe.
It is getting attention today at the request of Ms. Waters Edge. It's a very flexible recipe, as you'll see in my notes.
Life is good.............................
Sweet Tangy Plum Spiced Chicken
suggested musical background: I've Got You Under My Skin, by Frank Sinatra
4 boneless, skinless chicken breast halves
1 t. Chinese five spice powder (approximate; see my notes)
salt
4 green onions, chopped
EVOO
1 C. chicken broth
1 C. plum jam
4 T. balsamic vinegar
Sprinkle chicken with the five spice powder and salt. Rub the five spice powder into the chicken.
In a large skillet, heat EVOO until hot. Eyeball the EVOO; whatever you want to use for cooking
the chicken.
Add the chicken, seasoned side down. Cook about 5 minutes on each side. Don't pick up the chicken to see how it is doing. Just leave it alone and it will brown nicely. (While the first side is cooking, sprinkle the uncooked side of the chicken with five spice powder and salt.)
When both sides are finished, transfer to a plate. Cover with foil. Set aside and let the chicken rest.
In drippings in the skillet, over medium heat, cook the chopped green onions until browned. It won't take long ---2-3 minutes.
Stir in the chicken broth, plum jam and balsamic vinegar; heat to boiling.
Reduce heat to medium and cook until sauce reduces down to a syrupy consistency.
Return chicken breast to pan. Spoon sauce over the chicken and let the sauce and chicken get acquainted for a few minutes, over low heat.
That's it. Quick and easy.
My Notes:
Original recipe calls for skinless, boneless chicken thighs. RestaurantQuality is not into chicken
thighs, but if you are, you are. So, use them.
Chinese five spice powder. This is the first recipe I have ever used it. Now, I have seen recipes before w/ this spice but I always thought it MUCH too exotic and mysterious. Is it exotic? Yes. Mysterious? No. It's a combination of five pretty common spices. But it smells exotic. And, when you make this, you'll feel exotic; afterall you are using Chinese five spice powder.
I get mine at Penzey's.
The recipe calls for 1 t. spice powder and 1 t. salt. I do not measure. I just sprinkle the spice and the salt out of the containers right onto the chicken and rub it in.
The plum jam. It can be difficult to find plum jam. If you can find it, great. If you find plum preserves that works. If you cannot find plum jam/preserves the recipe is very flexible. You can use just about anything: raspberry, strawberry, apricot, peach. Last time I made it I used something I found in The Great SouthWest, Razzleberry jam (raspberry and blackberry) and it was really, really good.
Here, in The Great SouthWest, October's Bright Blue Weather continues, but only the Bright Blue portion. It's HOT here, for November that is.
The sky is that gorgeous blue that comes with Fall, and the mornings are chilly --- about 39 degrees at 7 a.m. But, look what happens in the afternoon ----- it's 85. Tomorrow, a high of 95.
I want 'baking' weather, and I shall have it later this week. I can taste apple crisp and gooey apple cake in my future.
I am taking care of LS #5 today and she has finally given in to an afternoon nap. I asked her to please do so as blogland awaits me.
So, before she is awake and wants to watch Baby Einstein World Animal Adventure (again) let's get to this really, really good chicken recipe.
It is getting attention today at the request of Ms. Waters Edge. It's a very flexible recipe, as you'll see in my notes.
Life is good.............................
Sweet Tangy Plum Spiced Chicken
suggested musical background: I've Got You Under My Skin, by Frank Sinatra
4 boneless, skinless chicken breast halves
1 t. Chinese five spice powder (approximate; see my notes)
salt
4 green onions, chopped
EVOO
1 C. chicken broth
1 C. plum jam
4 T. balsamic vinegar
Sprinkle chicken with the five spice powder and salt. Rub the five spice powder into the chicken.
In a large skillet, heat EVOO until hot. Eyeball the EVOO; whatever you want to use for cooking
the chicken.
Add the chicken, seasoned side down. Cook about 5 minutes on each side. Don't pick up the chicken to see how it is doing. Just leave it alone and it will brown nicely. (While the first side is cooking, sprinkle the uncooked side of the chicken with five spice powder and salt.)
When both sides are finished, transfer to a plate. Cover with foil. Set aside and let the chicken rest.
In drippings in the skillet, over medium heat, cook the chopped green onions until browned. It won't take long ---2-3 minutes.
Stir in the chicken broth, plum jam and balsamic vinegar; heat to boiling.
Reduce heat to medium and cook until sauce reduces down to a syrupy consistency.
Return chicken breast to pan. Spoon sauce over the chicken and let the sauce and chicken get acquainted for a few minutes, over low heat.
That's it. Quick and easy.
My Notes:
Original recipe calls for skinless, boneless chicken thighs. RestaurantQuality is not into chicken
thighs, but if you are, you are. So, use them.
Chinese five spice powder. This is the first recipe I have ever used it. Now, I have seen recipes before w/ this spice but I always thought it MUCH too exotic and mysterious. Is it exotic? Yes. Mysterious? No. It's a combination of five pretty common spices. But it smells exotic. And, when you make this, you'll feel exotic; afterall you are using Chinese five spice powder.
I get mine at Penzey's.
The recipe calls for 1 t. spice powder and 1 t. salt. I do not measure. I just sprinkle the spice and the salt out of the containers right onto the chicken and rub it in.
The plum jam. It can be difficult to find plum jam. If you can find it, great. If you find plum preserves that works. If you cannot find plum jam/preserves the recipe is very flexible. You can use just about anything: raspberry, strawberry, apricot, peach. Last time I made it I used something I found in The Great SouthWest, Razzleberry jam (raspberry and blackberry) and it was really, really good.
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