A Taster’s Journey

I love pork. Whether it’s a chop, a rack of ribs, bacon, sausage, or lardo on my pizza…I eat it all. Last year I had my first taste of porchetta at a Slow Food event. The juicy meat was flavored with fennel pollen and encrusted in a crispy skin; it just melted in my mouth. This year I want to cook many other variations of pork that hopefully will be as tasty as that porchetta.

Since I have been unhappy with most of the pork available locally, I purchased several pork products from Flying Pigs Farm in Upstate New York. Flying Pigs breeds Large Black, Gloucestershire Old Spot, and Tamworth pigs. Their goal is raise heritage pigs the old fashion way resulting in a product that has more moisture and flavor. Although their pork is not cheap, I am very pleased with their quality.

I purchased bacon, sweet Italian sausage, pork chops and a loin roast. I liked the bacon but I don’t think it’s necessarily better than premium brands, like Niman Ranch, which is available locally. The sausage was great; I used it on pizza and in a tomato sauce. The sausage has a course texture and a ton of flavor. I think the sausage made both  the pizza and and the tomato sauce better.

Pork chops are the biggest test because I feel most chops lack fat, and are therefore tasteless and tough. Flying Pigs pork chops were about 3/4 inch thick and had a good amount of fat. My wife, Nora, saw a recipe in Martha Stewart that cooked pork chops in apples and onions, which I thought was a great combination. I didn’t like the recipe quantities or timing, but after several tries I was able modify the recipe to my liking. Below is my version…

The key to a good dish is good ingredients. Note the pork chops below are a healthy thickness and are not too lean. I actually trimmed a bit of the fat around the outside of the pork chop prior to cooking. 

Pork Chops

Pork Chops with Apples & Onions

2 pork chops, 3/4 in.                                1 tbs. olive oil

2 tbs. butter                                                  1 small onion, sliced

2 apples, sliced                                             1/2 cup chicken broth

1/2 cup apple juice                                     1 tsp dried sage

salt & pepper

Trim pork chops of excessive fat then season liberally with salt and pepper. Heat saute pan (stainless will work better than non-stick for browning) and add olive when hot. Add pork chops for 3 minutes per side, cooking on high heat to nicely brown the pork chops. Once browned, transfer to a plate.

Add butter to the pan then add onions and apples. Season with salt and pepper. Once the onions begin to turn translucent add the chicken broth, apple juice and the sage. Simmer for about 8 minutes and return the pork chops to the pan.  

Pork Chops with Apples & Onions

Cook until the pork chops are tender, which should be about 10 minutes. Flip the pork after 5 minutes to ensure both sides cook evenly. Note that the pork is done when an instant read thermometer registers 145 to 150 degrees. I recommend testing the pork after 5 minutes to ensure that you don’t overcook. Once the desired internal temperature is reached, turn off the heat and let the chops rest in the pan for a minute or two while you plate your other vegetables. Then plate your chops and spoon the apples and onions over the pork. Enjoy!

A couple weeks ago I ran a marathon.  A friend asked me if I eat pasta the night before the big race to carbo-load.  Although I love pasta, I prefer a  baked potato for my pre-race meal because it’s easier for me to digest. Actually I ate a steak, carrots, and a huge baked potato the size of my shoe. As I ate it, it  reminded me of my youth because baked potatoes were a weekly staple in my house. Today I rarely eat a baked potato, but I consume other types of potatoes at least three times a week. I love potatoes.

My favorite potato is a fingerling (or yukon) roasted with olive oil, salt, pepper, and fresh rosemary. So simple, but the essence of the potato screams deliciousness.

For special occasions I am torn between two more decadent potato dishes: scalloped potatoes (sometimes called potatoes gratin) and twice baked potatoes. My mother served scalloped potatoes for festive occasions. Although there are different variations, you basically bake sliced russet potatoes in milk and cream. I add sliced onions and some garlic between the potato slices, but it’s the cream that makes the dish so rich and tasty.

Have you ever made twice baked potatoes? After baking russet potatoes for an hour or so,  scoop the potato out of the skin and mix with butter and sour cream. Put the mixture back in the potato and top with grated parmigiano reggiano and bake for another half hour.

I am crazy about potatoes. I could eat them almost every day, except for boiled potatoes. Did you every eat a boiled potato? It has to be one of the most tasteless and boring dished ever invented.

So, if you had one last meal and it had to include a potato…what potato would you pick?

Tired of the same old side dishes? Potatoes and rice are both great; but using a different starch can help mix things up a bit.

Farro is a grain in the wheat family typically seen in Italian cuisine. It can be added to salads or soups, treated much like barley.  The salad recipe below uses cherry tomatoes, scallions, carrots and feta as the main ingredients; but you can get creative and add any of your favorite vegetables or herbs.

For 4 people…

I cup farro                                                           3 scallions

12 cherry tomatoes, halved                         1/4 cup feta cheese

1/4 cup olive oil                                               1 tsp Dijon mustard

2 tbs sherry wine vinegar                             1/4 cup fresh chives, chopped

1 tsp dried dill                                                    1/4 cup carrots, diced

1/2 lemon                                                            salt & pepper

Farro salad ingredients

Add 1 cup of farro to 3 cups of water, add a pinch of salt and bring to a boil. Once the water is boiling, reduce the heat to low and simmer for about 25 minutes; the farro should be tender. Strain the farro and transfer to a mixing bowl then add 1 tsp of salt and 1/2 tsp of pepper. Make a vinaigrette with the vinegar, olive oil, mustard, dill, salt and pepper. Add the vinaigrette to the farro while it’s still warm, the liquid will absorb better. Chop tomatoes, scallions, carrots, and chives and add to the farro with small chunks of feta cheese. Cover the salad and put in the refrigerator for at least 3 hours to allow the flavors to meld together.

Farro salad

Prior to serving, taste for seasoning. The salad will probably need salt. If it also needs a touch more zing, squeeze in the juice of half a lemon. Serve at room temperature. The other night I had farro salad with grilled lamb and roasted asparagus; it was great.

Are there any other ingredients that you would add to a farro salad?