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Tag Archives: roasted potatoes

The Apples are Here

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I was finally able to go apple picking this past weekend, and take a dear friend with me whose never yet experienced the joy of freshly picked apples, and the frustration when you cannot find one.

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Needless to say we didn’t give up, and ended up with some lovely apples. Not to mention some lovely snacks along the way. Nothing perks up the spirits like cider donuts and apple burritos.

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Instead of the traditional desserts I decided to start cooking, and working with, my apples in a savory way first. I can always make my apple butter and pies later. That being said, I introduce my apple stuffed pork chops and roasted potatoes with apples and halloumi.

Apple Stuffed Pork Chops (for one)

  • individual pork chop, approx an inch thick, and cut almost through halfways
  • half a small apple, sliced, with skin on
  • salt and pepper to taste
  • 1 tsp allspice
  • 2 tsp garlic powder
  • 1/3 cup dry vermouth
  • 4 mushrooms (approx) sliced thinly
  • 1 tsp of roughly chopped fresh dill, optional (for garnish)

Start off my warming your skillet with oil and butter. You can always omit the butter, but I like the flavors of browned butter with the meat juices, it makes for a deeper flavored glaze. Stuff the pork chops with apples and place in skillet.

Make sure not to cut halfways all the way across as the top  meat piece won’t stay on well when you’re stuffing and searing the meat.

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As soon as the chops are in the pan season the top side with allspice, salt and pepper, and garlic powder. Cook for about 5-7 min a side. When flipping over for a second time, add in the mushrooms and vermouth. Cover, and let cook down for another 6 minutes.

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Uncover, and allow to sit with heat still on for 3 minutes to let some of the juices evaporate.

Serve with roasted potatoes and apples and a sprinkling of dill.

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Roasted Potatoes with Apples and Halloumi Cheese

  • Approx 4 yellow potatoes, cut into chunks
  • two apples cut into chunks with skin on (same sized chunks as the potatoes please)
  • salt and pepper to taste
  • olive oil
  • garlic cloves , crushed (as many as you like, I used about four)
  • granulated onion powder
  • 1 tsp cinnamon
  • 1 tsp allspice
  • 1 tbsp paprika
  • approx 6 slices of halloumi cheese

Preheat oven to 375 degrees F.

Mix all ingredients except for Halloumi, in an oven safe container. Top with Halloumi and whatever herbs you find fit. I didn’t add any but rosemary and thyme or even some marjoram would be nice here. Please use fresh as dried wouldn’t work well in the oven and dry out too  much.

Roast in the oven for about 40 minutes unless everything is cooked through and apples are very soft and almost caramelized.

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Indian Roasted Potatoes

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I was flipping through Nigella’s Kitchen, and I saw that  it’s been a good long while since I’ve made my favorites from her collection. I’m usually inspired by her recipes and while I’ve made her Indian Roasted Potatoes in their original state before, I’ve decided to take my own spin on her classic.

  • 2 lbs yellow potatoes (washed and cut into cubes)
  • 2 tbsp olive oils
  • 2 tsp nigella seeds
  • 2 tsp mustard seeds
  • 1 tsp coriander seeds
  • 2 tsp fennel seeds
  • 1 tsp ground cumin
  • 1 tsp curry powder
  • salt
  • half a garlic head
  • 1 lime
  • 1 medium leek

Line a 13 x 9 inch pan with foil, and preheat oven to 400 degrees.

Take a simple ziplock bag and add the oil and spices.

Add the potatoes to the bag. Close the bag and shake and roll it around to coat all of the potatoes in the aromatic mixture.  Dump the whole thing onto the roasting dish you’ve prepared along with the garlic (you can bruise the garlic, or leave it whole with skins intact, regardless,  it’ll be delicious), season with salt to taste, and place into the oven for about 50 minutes.

If you’ve never worked with leeks before, they’re the easiest way to get an onion flavor into the dish, with great green color, and no stinging juices in the air. First, you take off about 1/2 the white roots, leaving the rest of the white part in-tact.  Then you cut off the bulk of the green, tough, and dry bits. You should be left with about 4-5 inches of greenery. You take the first layer and chuck in the garbage.

Leeks are dirty because they grown in the ground, don’t worry, just have the faucet ready as you strip each layer down and rinse it at you go. Then you line them up and cut into 1/4 inch rings.

Place the leeks in a bowl with the juice of one lime and let marinade till the potatoes are ready.

When it’s time to take the potatoes out stir in the leeks and leave in oven with the temperature off for 10 minutes. Stir once more before serving!

 

 

For Dessert I made my lovely Blondies (also from Nigella’s Kitchen, and which I’ve already blogged about in previous months).