Kathryn prepares two interesting soups and a Classic Italian Bruschetta in this show. But first, Kathryn makes her “piece of resistance” in her orange chocolate bark. Chef Kathryn teaches you simple, easy-to-prepare favorites. First is her Creamy Leek Potato Soup, and next is her Creamy Tomato and Basil Soup. These yummy winter soups will delight the whole family.
In this installment of The Chef You and I, Kathryn Raaker prepares Polish Dishes from her family from years ago. In addition, Kathryn makes an excellent Roasted Grapes and Olive Bruschetta with Goat cheese. Watch as Kathryn makes her Grandmother Bochenek’s Polish Potato Salad, a classic Polish Beet soup, and finishes the meal with a Plum Polish Cake.
Adapted from a Recipe from my grandmother Stella Bochenek recipe & Barbara Rolek recipe
Ingredients
Cake
2 1/3cupsall-purpose flour
2 1/2tspbaking powder
3/4tspsalt
1 ½cupssugar
1/2cup4 ounces unsalted butter, room temperature
1cupmilk
2large eggsroom temperature
10small to medium fresh plums I used Purple small Plums halvedpitted
Streusel Topping
1/4cupsugar
1tspground Cinnamon
3Tbspcold unsalted buttercut into pieces
½cupcrushed walnuts or almonds
Instructions
Cake
Lightly coat a 13 x 9-inch baking dish with cooking spray. I used Cornhuskers Gourmet Duck Fat Spray.
In a large bowl, combine the flour, baking powder, salt, and 1 to ½ cup of sugar
Add the room-temperature butter, milk, and eggs. Beat with a hand mixer at medium speed for 4 minutes or until all of the ingredients combine. Pour the batter into the prepared pan. Position the plum halves on top, cut side up, pushing them down slightly into the batter.
Streusel Topping:
Cut the remaining 1/4 cup of sugar and the cloves into 3 tablespoons of cold butter until crumbs form. Sprinkle it over the plums. Bake the cake on the center oven rack for about 40 minutes or until a toothpick inserted in several places comes out clean.
After it cools Sprinkle Confectionary Sugar on the whole cake and cut into squares.
½cupolive oil divided – ¼ for each part of the recipe
1/3cupof fresh basil leaves roughly chopped
10.5ozsoft goat cheese
10slicesbaguettelightly toasted
Instructions
Preheat oven to 400° F.
Combine and stir grapes, olives, salt, thyme and1/4 cup olive oil in a medium baking dish. Roast 35 to 45 minutes, until grapes have softened and wrinkled.
While grapes are roasting, combine basil and remaining olive oil in a blender. Blend 1 to 2 minutes until almost smooth.
To assemble the bruschetta, spread about 1 Tbsp goat cheese onto each toast Top with 1 to 2 Tbsp of the grape-olive mixture. Drizzle bruschetta with basil oil and serve. Makes 16 servings
In this episode of The Chef, You and I Show, Kathryn prepares some Fall appetizers. Kathryn would like to welcome one of her newest sponsors, GrillLIIGHT as well as Cornhuskers Gourmet Duck Fat Spray. Her first recipe is a Fall Charcuterie Board courtesy of the Washington Apple Commission, Apple Harvest Charcuterie Board. Next, she prepares a yummy Chicken Cranberry Salad and Fresh fruit Grape Salad. Finally, Kathryn prepares Grilled Onion and Swiss Flatbread.
In a medium bowl. mix together mayonnaise and paprika. Blend in dried cranberries. celery, green onion, and nuts. Add chopped and gently blend. Season with salt and pepper to taste. Cover and refrigerate at least 1 hour. Served on Croissant’s or Thin Bread
Original from Costco and Recipe from Cathy Roma (whatshouldimakefor.com)
Servings: 4rounds
Ingredients
2sweet onionspeeled and sliced into rounds
2flatbread8-inch rounds, such as naan
7ozSwiss cheese10 slices
3Tbsphoney
1Tbspfresh thymeminced
2Tbspchivesminced
Instructions
Heat a grill to medium-high
Spray the onion slices with Cornhuskers Gourmet Duck Fat Spray. Season lightly with salt and pepper. Grill the onions until softened and browned on both sides, flipping once. Remove to a plate.
Brush both sides of the flatbread with Cornhuskers Gourmet Duck Fat Spray sprinkle with salt and pepper. Lay the flatbread on the grill, and grill for 1 to 2 minutes. Remove the flatbread from the grill and top (on the grilled side) with cheese, onions (breaking up the rounds), add honey and thyme. Season lightly with salt and pepper.
Turn off one side of the grill, keeping other side on medium-high. Place the topped flatbreads on the cool side of the grill; close the top. Grill until the flatbread is golden and toasted around the edges and the cheese is melty, about 3 to 4 minutes.
Drizzle with remaining sprinkle with chives and a pinch of salt. Slice and serve.
Notes
I sprayed Cornhuskers Gourmet Duck Fat Spray on the onions and used a piece of aluminum Foil on the grill, and sprayed it with Cornhuskers Gourmet Duck Fat Spray, also.
½cupLemon Zestabout 9 small lemons (Only the yellow part of the lemon)
1tsponion powder
2 ½TbspGround Black PepperFresh ground is best.
1tspTurmericoptional
1tspCorianderoptional
1tspGround Himalayan or Kosher salt(NuSalt is a good alternative if you are on low salt diet)
Instructions
Zest 9 lemons on a cookie sheet lined with parchment paper. Spread out the zest with a fork then put in a 170-degree (or the warm setting) pre heated oven for about 30 minutes. Let it cool completely and then add all ingredients together and put it in an airtight container.
Freeze Those Lemons
Remember to save those lemons! Just pop them into a freezer bag and when you are ready to use one, just thaw it in the refrigerator the day before. Then juice as normal. Great way to preserve any citrus when they are in season.
Kathryn Raaker makes grilling easy with Circle B Marina’s Kitchen recipes for Coffee Molasses Marinated Pork Chops* (*Please note, the recipe calls for fresh thyme, not dill), and Blackberry Cobbler, Chef Kathryn’s Cucumber Appetizer, Grilled Potatoes, and Sweet Onions, Fresh Watermelon salad, and a fresh Summer Fruit Tart. Our sponsors make this show possible, so please visit Corn Huskers Duck Fat Spray, vaporless cooking with American-made pans from 360 Cookware, and the amazing sustainable pork from Circle B and Marina’s Kitchen (BTW, did you know it is also Keto, Gluten-Free, and Nitrite-Free?) Healthier food for Healthy Grilling.
My recipe for Garlic-free Lemon pepper is below.
I want to thank my sponsors, and if you are interested in their products, please click on their images.
Permission to use Recipe Provided by Circle B Ranch and Marina Kitchen
Ingredients
3/4cupstrongly brewed coffeecooled
1/3cupmolasses
6-7sprigs fresh thyme
2Tbspapple cider vinegar
1TbspDijon mustard
2Tbspminced garlicfresh or jarred -Optional
1/2tspground ginger
1/2tealemon pepper seasoning
1/2tspsalt
4Circle B Ranch pork chops1 inch thick, bone-in
Instructions
Start by brewing coffee. You want it strong, but not too bitter as the bitterness will cause the chops to be bitter. Set aside 3/4 cup to be cooling while you whip up the marinade.
Why should you marinate? Four good reasons include enhancing the meat’s flavor, keeping the meat moist and juicy, creating a beautiful, crisp crust on the meat, and improving overall health by reducing unhealthy HCAs (possible carcinogens created when meats are cooked at high temperatures). The next eight ingredients make up part of the marinade, so mix them together before adding the cooled coffee.
Next, and this is very important, do not use all of the marinade for the meat! You will be using a portion to make a glaze to put on right before serving, so don’t use it all or you will have to make more. Simply remove 1/2 cup of the marinade and place it into a zip top bag. Then insert the pork chops, seal the bag and give it a good squish. Place in the fridge (I like to put it in a bowl or pan so that it doesn’t move around too much) for at least two hours. If you can let it go overnight, the flavors get even richer. Place the remaining marinade-that-will-become-a-glaze in a covered container in the fridge until needed.
About twenty minutes before you put your pork chops on the grill, pull out your leftover marinade and place it in a saucepan. You want to cook this on medium heat until it reduces by half, roughly 10-15 minutes. Remove the thyme stems before using. Turn off or keep on low until ready to use.
When it’s grilling time, preheat your grill to medium-high heat. Then use some oil-soaked paper towel to oil your grill a little. I find it helpful to grip the paper towel with tongs to avoid getting burned, setting things on fire and the like. You just don’t want those pork chops getting stuck. Grill 3-4 minutes per side until they reach doneness and an internal temperature that you prefer. Typically, this is 145 degrees for medium rare and 160 degrees for medium. Then place the meat on a plate to rest for approximately five minutes before spooning the glaze over the chops.
If you would prefer to broil instead of grill these delicious chops, broil 4-5 inches from the heat source for 4-5 minutes per side.
Preheat oven to 375°. Stir together blackberries and sugar in a medium bowl. Let stand 25 minutes or until some liquid is released and sugar turns pink. Whisk together flour and next 3 ingredients in a medium bowl. Stir in melted butter until blended. Spread batter in an ungreased 8-inch square pan. Spoon blackberry mixture over batter; sprinkle with cinnamon. Bake at 375° for 45 to 50 minutes or until bubbly and golden brown. Serve warm with whipped cream. You can also serve this with Vanilla Ice Cream. Enjoy!
Toss together the watermelon, mozzarella, basil, green onion, blueberries, and olive oil. Season with salt and pepper. Serve on a bed of mixed greens or Arugula. Drizzle your favorite Balsamic vinegar on the top and serve.
Recipe from the Costco Connection – Author Jeanine Donofrio LoveofLemons .com
Ingredients
Pie Crust
6ozGraham Craker Crumbsor 9 Graham Crackers
5Tbspcoconut oilmelted
1/3cupbrown sugar
½tspsea salt
Filling
28 ozcream cheesesoften to room temp (You can microwave 30 to 40 seconds to soften)
⅔cuppowderedadd another ⅓ cup if necessary
2 to 3tspLemon Zest
1large lemonjuiced, you will need 2 Tbsp lemon juice
2ripe Nectarinespitted and sliced
1 ½cupsRaspberries
¼ to ⅓cupcashewsraw and unsalted
1tspvanilla extract
Instructions
Line the bottom of a 9-inch Tart pan with circular parchment paper use a Tart pan that has removable bottom. To Prepare the crust of I used Graham Cracker Crumbs and I added to that the Coconut oil, brown sugar and cashews, lemon juice or limoncello and salt do this in a food processor just for a 10 to 15 seconds if you are using 9 Graham Crackers then pulse altogether the ingredients.
Press the mixture into prepared pan and using the back of the measuring cup press it firmly onto the bottom and completely up the sides of the tart pan. Freeze for 30 minutes. Prepare the filling: In a high-speed blender, combine the cream cheese, powdered sugar, cashews, lemon juice or limoncello, zest and vanilla extract; blend until creamy. Spread the filling onto the crust. Refrigerate the tart overnight. Top with nectarines and raspberries’ and serve. 8 Servings
½cupLemon Zestabout 9 small lemons (Only the yellow part of the lemon)
1tsponion powder
2 ½TbspGround Black PepperFresh ground is best.
1tspTurmericoptional
1tspCorianderoptional
1tspGround Himalayan or Kosher salt(NuSalt is a good alternative if you are on low salt diet)
Instructions
Zest 9 lemons on a cookie sheet lined with parchment paper. Spread out the zest with a fork then put in a 170-degree (or the warm setting) pre heated oven for about 30 minutes. Let it cool completely and then add all ingredients together and put it in an airtight container.
Freeze Those Lemons
Remember to save those lemons! Just pop them into a freezer bag and when you are ready to use one, just thaw it in the refrigerator the day before. Then juice as normal. Great way to preserve any citrus when they are in season.
I always enjoy cooking with my friend, Terry Young. In this episode, she and I made some old and some new recipes converting them to vegetarian. Special thanks go out to our sponsors, Circle B Ranch and Marion’s Kitchen for permission to use some of their recipes.
2cupsFresh whole-wheat bread From the bakery section. Remove crust, and tear into bite size pieces
2cupsEnglish cucumber chopped seeded
2Tbspsugar
1/2tspkosher salt
1/2tspBlack Pepper
4large tomatillosAbout 1 lb. husks removed, rinsed and quartered
1lbmedium shrimp peeled and deveined
4leavesParsley for garnish
Instructions
Combine yogurt, 3 tablespoons oil, and juice in a large bowl, stir¬ring with a whisk. Stir in poblano, green onions, and bread; let stand 10 minutes, stirring occasionally. Place yogurt mixture in a blender with cucumber, sugar, salt, black pepper, and tomatillos; blend until smooth.
Heat 1 teaspoon oil in a large non¬stick skillet over medium-high. Add shrimp to pan; cook about 2-3 minutes per side. Place 1¾ cups cucumber mixture in each of 4 bowls; top evenly with shrimp. Add Parsley leaf to decorate.
Permission to use the Recipe from Marina’s Kitchen Circle B Ranch Pork
Ingredients
10ouncescherry or cherub tomatoeschopped in half
8ounceswhole milk mozzarellacherry sized, chopped in halves or fourths
¼cupfresh basil
½cupbalsamic vinegar
2Tbsp.honey
Salt and pepper to taste
1Tbsp.olive oiloptional
Instructions
Add the balsamic vinegar and honey to a small saucepan over high heat. Bring to a boil and then reduce to a simmer. Once it’s reduced by approximately half and thickened to your liking (about 5-10 minutes) remove from the heat. Be careful it doesn’t get too thick, but a bit syrupy is good. Toss all ingredients except for the reduction in a bowl. Drizzle with the reduction, adding a little at a time, tossing, tasting, and then adding more to your liking.
Permission to use the Recipe from Marina’s Kitchen and Circle B Ranch Pork
Ingredients
Brownie Ingredients
1/2cuplight tasting olive oil {or canola oil}
1/2cupdark chocolate chips
2Tbspunsweetened cocoa powder
1cupgranulated sugar
1egg + 1 egg yolk
1tspvanilla
1cupgrated zucchiniin a cheesecloth or tea towel ring out juice
1/4tspbaking soda
1/2tspsalt
1cupall-purpose flour
Glaze Ingredients
1/4cupbutter
2Tbspunsweetened cocoa powder
1/4cupdark chocolate chips
2Tbspmilk
1/2tspvanilla
1 1/2cupspowdered sugar
Instructions
Preheat oven to 350 degrees. Lightly spray a pan with nonstick cooking spray and set aside.
In medium saucepan put the oil, chocolate chips, and cocoa together over medium low heat and melt.
Remove from heat and stir in sugar, eggs, vanilla and zucchini. Stir in dry ingredients, then pour into prepared pan.
Spread out evenly and bake 20-25 minutes or until toothpick comes out clean when inserted in the middle. {A few moist crumbs is fine.}
While brownies are baking, melt butter, cocoa powder, chocolate chips and milk together and simmer gently 1 minute.
Remove from heat, then whisk in vanilla and powdered sugar.
Once brownies are pulled from the oven, pour hot frosting over bars immediately. The glaze comes out thick and you will need to smooth over the brownies. Cool 5-10 minutes before cutting into pieces and serving.
Permission to use from Marina’s Kitchen of Circle B Ranch Pork. The original recipe is Sweet Italian Sausage Tomato Orzo Soup
Ingredients
2Tbspolive oil
¾red onionfinely diced
2green onions chopped finely
2celery stalkschopped
1cuporzo pastacooked al dente
6cupsHomemade vegetable StockWe used chicken stock
1Tomato Puree*
2Tbspfresh basil
2Tbspfresh parsley
1tspsalt
black pepper to taste
Romano CheeseGrated and used as a garnish
Instructions
In a 4 quart -quart soup pot on medium-high flame, heat olive oil until shimmering (about 1-2 min). To the heated, oiled pan, add onion, and celery; sauté until fragrant and slightly tender, stirring as needed (3-4 min). Add chicken broth, Tomato Sauce, salt, and pepper. Bring to boil; Add fresh herbs. Cook orzo according to package directions and add to the soup and serve hot. Sprinkle with Romano Cheese. Delish.
Join with Kathryn as she prepares these recipes on this episode of “The Chef, You, and I ,” where she will whip up a couple of cakes and prepare a special recipe using JD’s Chili made with ground beef from Circle C Ranch and using her 360 cookware. Sometimes Kathryn loves to bring up old recipes to make them new and this recipe for German Apple cake is one of those. In addition to the German Apple Cake, Kathryn also makes one of her favorites, Pistachio Lemon cake with cream cheese frosting. Lastly, Kathryn tries a recipe from JD’s Chili and pairs it with a Potato Pancake. Join with Kathryn as she prepares these recipes on this episode of “The Chef, You, and I.”
Preheat oven to 350°F (175°C) and grease the bottom of a 9- or 10-inch springform
Peel, quarter, and core the apples. Make a ¼ “slice in each apple quarter lengthwise but not all the way through the apple
In the bowl of a stand mixer fitted with the paddle attachment, beat butter until creamy, about 1 minute. Add sugar and mix until light and fluffy, about 2 minutes.
Add eggs one at a time and beat for 30 seconds on high speed after each addition.
Add vanilla sugar (or extract), salt, and lemon juice. Beat until combined.
Combine flour, baking powder, and salt. With the mixer running on low speed add half of the flour, then 1 tbsp milk, followed by the remaining flour, and then the remaining milk. Beat until just combined. Don’t overmix!
Transfer batter into prepared pan and smooth the top with a spatula. Take each quarter of the apples and turn them upside down so you see the slices. the apples all around the cake and then put next apples into inner circle on top of the batter in a circular pattern until all the apples are gone. Bake in the lower third of the oven for 45 minutes, until lightly browned and a skewer comes out clean. Transfer to a cooling rack and remove the springform ring. Let cake cool on the bottom of the springform pan to room temperature. Sprinkle powdered sugar over the cooled cake and serve with sweetened whipped cream.
1cupshelled roasted pistachioscrush them in food processor for about 30 seconds or less
½cupof pistachios more for topping – Crushed
Zest of 2 lemons
1½cupscake flour
1tspbaking powder
¼tspbaking soda
¼cupsour cream
1tspvanilla extract 1/3 cup whole milk
½cupunsalted butter Softened
1cupsugar
¾tspkosher salt
3eggsroom Temperature
Frosting
¾cup¾ cup Cream Cheese softened
1cuppowdered sugar
1Tbspheavy whipping cream or 2 Tbsp of Half and Half
1Tbspgrated lemon zest
1tspLemon juice
Instructions
Cake
Preheat the oven to 350 F. Line the bottom of a buttered 8 x 8-inch baking pan with parchment paper, then butter the paper. Place pistachios and lemon zest into a food processor bowl; pulse until finely ground (but not pistachio butter). Transfer mixture into a bowl. Add flour, baking powder and baking soda. Whisk to combine; set aside. Whisk together sour cream, vanilla and milk in a small bowl; set aside.
In the bowl of a stand mixer fitted with paddle attachment, cream butter, sugar and salt on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, until fully incorporated. With mixer on low, alternate adding the dry ingredients (in 3 additions) and the wet ingredients (in 2 additions), starting and ending with the dry ingredients.
Pour the batter into the prepared pan; smooth the top. Bake 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Cool 10 minutes. Carefully remove cake from pan, peel off the parchment paper, then invert onto a wire rack to cool completely.
Prepare the frosting: Combine all frosting ingredients in a medium bowl. Mix just until smooth, being careful not to overmix or curdle the frosting. Frost the cake, then sprinkle on extra chopped pistachios. Serve or refrigerate until serving. Makes 8 servings.
Frosting
In a small bowl combine the Cream cheese 1 cup of powdered sugar and blend together I used my mixer on low and blended them add Whipping Cream and lemon zest, lemon juice and kosher salt. I increased the speed to medium on my mixer and whipped it till it was smooth. Then proceed to spread your icing on top of the cooled cake after icing sprinkle Lemon zest and crushed pistachios
1 ½lbsof ground pork(from Circle B Ranch go to www.circlebranchpork.com to order.)
1JarJD’s Chili Tequila Lime Chili Fixins(to order https://www.jdschiliparlor.com/shop/)
½ to ¾cupwater
¼cupyellow pepperI used the mini peppers
¼cupred pepperI did not have the yellow pepper so added more of the red.
¼cuporange Juice
2tbspAvocado Oil- I sprayed my pan with Corn Huskers Gourmet Duck Fat Spray
1 1/2shallots chopped(Diana uses ¼ onion diced)
1clovegarlicchopped (I omitted the garlic)
Potato Pancakes
3 – 3 1/2 cupsFrozen Shredded Potatoes for Hash Browns(I used Paper towels to get most of the moisture off potatoes and put them in the refrigerator for the next day.)
2eggs Beaten
2TbspFlour
¼tsp Baking Powder
1 ½tsp salt
Instructions
Chili
Sautee onion and garlic and peppers in avocado oil add pork and continue to cook until pork is no longer pink, drain off any excess fat. Add one jar of JD’s Chili Fixin’s Tequila Lime then add water, simmer uncovered for 15 minutes, add sea salt to taste and serve over Potato Pancakes or Fritos.
Potato Pancakes
Put the potatoes in a bowl and the Beaten eggs, flour, baking powder, salt mix well. If you need a little extra flour to add it to the mixture.Since we were using this as a base for our Chili dish, the chili was warming, and we put 1 to tablespoons of Olive Oil into the electric frying pan when it was hot add the potato mixture about 3 tablespoons for each Pancake, we made two pancakes. They need to be light brown on each side.
Serve
We put them on a plate then used about 2 ladles of Chili on top of the Pancakes to serve. Add Mexican cheese to the top. And then served.
Notes
Put the potatoes in a bowl and the Beaten eggs, flour, baking powder, salt mix well. If you need a little extra flour to add it to the mixture. Since we were using this as a base for our Chili dish, the chili was warming, and we put 1 to tablespoons of Olive Oil into the electric frying pan when it was hot add the potato mixture about 3 tablespoons for each Pancake, we made two pancakes. They need to be light brown on each side. We put them on a plate then used about 2 ladles of Chili on top of the Pancakes to serve. Add Mexican cheese to the top. And then served.
In this episode of “The Chef, You, and I,” Kathryn gives you ideas for a special Valentine’s Day menu. Recipes include Tomato Mozzarella Appetizer, Sausage stuffed Mushrooms, and Marinated Pork Chops with Lemon Pimento Asparagus. Kathryn prepares a light Angel Food dessert with Strawberries and Raspberries for dessert.
8ozfresh mozzarella cheesecut into 1/4-inch slices
2TbspExtra Virgin Olive Oil*
2Tbspbalsamic vinegar
4 to 6Leaf Lettuce Piecesbutter is good, but any leafy lettuce is okay.
2Tbspfresh basil leaveschopped
Freshly ground pepper
Instructions
Arrange the Lettuce in an outer circle around a Round Dinner Plate. Arrange a slice of Mozzarella Cheese in Center of the plate and starting from the top of lettuce leaf add slice of cheese then add slice of tomato alternating cheese and then tomato slice do this until you reach the other side of the plate. Mix Lemon Olive oil and Balsamic Vinegar and pour over the tomato and mozzarella cheese. Finally, sprinkle the chopped Basil leaves on each slice of tomato and cheese. Serve as an appetizer or as a side dish with the main meal.
Notes
*Note: Extra Virgin Lemon Olive Oil is a nice substitute
Ground Kosher Salt and Ground Peppercorns to taste
Instructions
Preheat oven to 375 degrees F.
Clean mushroom caps: Remove stems from mushrooms and use a spoon to scrape out the gills. Arrange mushroom caps on a baking sheet, brush with olive oil and season with salt and pepper. Set aside.
In a sauté pan over medium heat, brown the sausage. Remove from pan. Add 1 tablespoon olive oil. When hot, add the onions season with salt and pepper. Add all ingredients fresh parsley and basil, sauté for 30 seconds. Add the Add the sausage back into the pan, stir. Simmer for at least 10 minutes to let flavors combine.
Spoon sausage mixture into the mushrooms, top with shredded cheese. Bake for 15 minutes, or until cheese is melted and mushrooms are tender. Finish under the broiler for 1-2 minutes to brown cheese, if desired.
MARINA’S PORK MARINADE WITH MARINA’S CRANBERRY CHUTNEY
PERMISSSION WAS GIVEN TO USE MARINA’S RECIPES ON OUR TV SHOWS AND ON OUR WEB SITE
Ingredients
1smonion diced
2Circle B Ranch Pork Chops
2TbspPeach Apricot Marmalade
2TbspMarina’s Cranberry Chutney
2Tbsplow salt soy sauce
1piecegingerdiced
2Tbspwhite wineshould be one you would drink
1TbspDijon Mustard
1/4cupOlive Oil
Salt and pepper to taste
Instructions
Whisk all ingredients together and add salt and pepper. Pierce the Pork Chops with a fork then put the pork chops in a plastic bag. Pour the marinade into the bag and squish around so that it is fully incorporated into the meat. Marinade Pork chops for 1 hour or longer, Preheat the Oven to 375 Degrees. Take the Pork Chops out of Marinade and Pat Dry Then heat the Frying Pan up and Seare Meat on Both sides. Put the Pork Chops in a greased Pan I Added a little of the Marinade which I poured over the meat. Place in the pre-heated oven until the read thermometer reads 140 to 145 degrees. Place on Platter and Garnish.
Pre-Heat oven to 400 degrees. Clean asparagus and snap tough ends off. Lay asparagus onto the Cookie sheet sprayed with non stick cooking spray (I used Corn Huskers Gourmet Duck Fat Spray).
Mix all the Balsamic Vinegar, Lemon Oil, and Lemon juice in a small jar (or bowl) and pour over the Asparagus. Next, sprinkle the pimentos over the asparagus.
Bake at 400 Degrees for 10 minutes.
Notes
*note: If you don’t have lemon olive oil, grate the lemon before juicing and add to the oil/vinegar mix.
Light Angel Food dessert with Strawberries and Raspberries
Ingredients
4 to 8Strawberriessliced (leave two strawberries whole for topper)
8ozRaspberries
Angel Food CakeI used a store bought
8ozcarton of Light Cool Whip
Instructions
First, break up two slices of Angel Food cake into small pieces. Next, put a couple of tablespoons of Cool whip into the bottom of the dish. The next layer is slices of strawberries and a few raspberries followed by some of the Angel Food cake on top. Repeat. For the final layer, add a thin layer of cool whip and in the middle place the whole Strawberry.
Kathryn prepares her childhood favorite, Pork & Sauerkraut for this episode of The Chef You and I Show. She also prepares her version of Cheesy Stacked Potatoes, as well as, a delicious side salad. Kathryn will prepare a Pork Roast from Circle B Ranch Pork using her 360 Cookware and CornHuskers Duck Fat Gourmet Cooking Spray, which added a great deal of flavor. All in all, these recipes are fun and easy to clean up afterwards. I hope you will enjoy these recipes as much as we did. If you are intrested in purchasing the 360 Cookware, use the code KRaaker20 and get a 20% discount!
PERMISSION TO USE THIS RECEIPE FROM MARINA BACKES
OF CIRCLE BRANCH PORK
Ingredients
3-4lbBoneless Port Loin RoastI used Circle B Ranch brand
2lbsauerkrautI do not rinse mine
1Tbspcaraway seedsyou can omit this if you hate caraway seeds but for me it makes the dish
1cupsweet onionchopped
1Granny Smith applePeeled and chopped
1TbspBrown Sugar
1tspkosher salt
1tspblack pepper
1/2tsppaprika
1cupwateroptional
2Tbspolive oilI used Cornhusker Duck Fat Spray
Instructions
Preheat oven to 325F, rack in the middle. Pat the pork dry and sprinkle the entire roast with salt, pepper and smoke paprika. Heat a large non-stick pan over medium0high heat and add in the olive oil. When the olive oil starts to simmer carefully place the pork roast in. Sear on all sides until golden brown – 5-8 minutes per side. Sauté onion and then apples in the same pan.
In a lidden 6 qt Dutch Oven, place the sauerkraut all over the bottom. Sprinkle over the caraway seeds, onions, apples, and brown sugar. Place the seared pork roast on top nestling it in the sauerkraut. If you’ve drained your sauerkraut, add the water. If you did not, you do not need the water. You want at least a cup of liquid in the pot.
Cover tightly with a lid and bake for about 2 hours or until a meat thermometer reads between 145F-150F. While it is cooking, check the pot to ensure that it is not drying out. If needed, add more water. I have never had to but I always add at least a cup of liquid. Remove from the oven once the thermometer reads 145F-150F. Carefully remove the roast from the pan and place on a cutting board covering loosely with foil.
In a saucepan over medium heat, add: butter, thyme, half & half, kosher salt, and black pepper. Heat until butter is melted and cream is warm, about 3-4 minutes.
While the herb cream warms, slice the potatoes. I used a slicer or sharp knife, thinly slice potatoes using a knife glove or a guard. Place in a large bowl. Pour herb cream over sliced potatoes and add half of the gruyere and pecorino Romano cheese. Toss the sliced potatoes until they are fully coated.
In a non-stick muffin pan (if you don’t have non-stick, lightly grease), start stacking the potato slices all the way to the top of the muffin tin. Take the remaining herb cream and evenly disperse over the stacks. Top with the remaining cheese.
Cover the muffin pan with parchment paper followed by foil (the parchment will keep the cheese from sticking). Place muffin tin in a sheet pan and place in the oven. Roast for 30 minutes covered, then remove foil/parchment and roast an additional 20 minutes until tops are browned and bubbling.
Once the potatoes are done cooking, use a knife or spoon to loosen around the sides and carefully scoop out of the tins.
Chef Kathryn’s Pear and Fruit and Lettuce Salad with Feta Cheese
Ingredients
Salad Ingredients
1headRed Leaf Lettuce Torn in pieces
1CupStrawberries cut in half
½cupBlueberries
1cupSeedless green grapescut in half
1/4cuppecan Pieces
2 to 3Bartlett Pears Slice in small pieces
1/2smallred onion Slice in half moon pieces
¼cupfeta cheese
Dressing
1 to 2TbspOlive Oil
1TbspHoney
2TbspBalsamic Vinegar
Instructions
Dressing
Whisk olive oil, honey, and balsamic vinegar. (You can also add ingredients to a small mason jar and shake until combined.)
Salad
Prepare your salad I tear the lettuce in medium pieces then add, all the sliced fruit and onion, toss the salad and then sprinkle the nuts and feta cheese to the salad. Add prepared dressing and serve.
Cut Pastry Sheet into Large Circle slicing six three-inch cuts from the center of the circle outwards makes star shape. Brush Egg wash over entire pastry circle. Cut Zucchini into long ribbons. Cut mi nature to mates in half, arrange zucchini ribbons on the outside of the pastry circle place tomatoes around the ribbons crumble feta cheese around the zucchini and tomatoes, sprinkle pine nuts also and then fold over each triangle to end of Puff Pastry brush triangle with egg wash. Bake at 400F 15 minutes or until golden brown.
4cupschicken brothMake sure potatoes are completely covered
3Tbspbutter
3Tbspflour
1cupheavy cream or half and half
1tspdried tarragon
1/3cupkale can use frozen thawed Kale as wellstems remove and chopped fine
Salt and pepper to taste
Instructions
Cook the bacon in a dutch oven until done. Remove the bacon, drain off all but 1/4 cup of the bacon grease. Cook celery, carrot and onion in the 1/4 cup bacon grease until soft. Stir in the minced garlic, cook for 1 minute more. Add cubed potatoes, toss to coat. Saute the potatoes 3 or 4 minutes. Place the fried bacon back in the pan. Add enough chicken broth to the pan to cover the potatoes, cover and simmer until potatoes are tender.
In a heavy duty saucepan, melt the butter over medium heat, whisk in the flour, cook and whisk the mixture for 2 minutes to remove the flour taste. While still whisking add the cream in a slow stream to the flour mixture. Cook and whisk until mixture thickens, add the Tarragon and Kale to the pot. Stir the cream mixture into the potato mixture. Season with salt and pepper to your liking.
Peel apples and chop into small pieces mix Cinnamon with sugar
Combine apples with sugar mix. Cut Pastry Sheets into 9 equal pieces
In the middle of each square place apple mixture fold over forming a little pocket place on parchment paper. Wisk the eggs brush each pocket with egg mixture Bake at 415F -15 minutes or until golden Brown. Let Cool dust with Powered Sugar and serve.