Olla-Podrida: dinner for two

Friday, June 25, 2021

Asian Pork Chops for Two

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Most of us have a slow cooker; I have three. I always thought that I used my slow cooker more often in the winter than the summer. It’s practical, of course, to use it in the summer so as not to heat up the kitchen, and yet I tend to use it for heartier winter foods like soups, stews, and chili. I decided to challenge myself to use the slow cooker at least once a week this summer to make a meal on a small scale. These Asian pork chops were the result. Intensely flavorful and wonderfully juicy, these chops are an easy way to make a tasty dinner for two.

Asian Pork Chops for Two

1 3-oz. pkg. Melissa’s shallots
2 1½” thick boneless pork loin chops
¼ c. brown sugar
¼ c. honey
½ c. low sodium soy sauce
¼ c. ketchup
1 t. ground ginger
1 t. garlic chili sauce
2 t. Melissa’s minced garlic
Freshly ground black pepper

Slice shallots and scatter in the bottom of a 4-quart crockpot. Place chops on top. In a small mixing bowl, whisk together brown sugar, honey, soy sauce, ketchup, garlic chili sauce, minced garlic, and black pepper. Pour over pork chops, cover crockpot, and set to “Low.” Cook for 4 hours until trumps recent internal temperature of 165°. Do not over cook or they will become dry. Serve on a bed of jasmine rice and pour sauce over top.

Friday, February 9, 2018

Beef Stroganoff for Two

If you’re trying to decide what to fix your sweetie on Valentine’s Day, nothing says romance like a nice piece of beef (and you can take that anyway you like). This recipe for beef stroganoff, based upon one by Sara Moulton, makes two servings, employs the use of a filet mignon (the most romantic cut of beef), and despite what you’ve come to think in the past, can be made a day ahead. Generally, because of the last-minute addition of sour cream, it’s thought that it should be served immediately. You can do that, but this can also be held in the refrigerator until the following day, and warmed gently on top of the stove. That way you’re not spending your evening in the kitchen, but where you belong, beside your loved one, even if that loved one happens to be your dog.

Served with my Sweetheart Salad, and a nice glass of red wine, it makes a wonderful Valentine's dinner.

Beef Stroganoff for Two

3 slices thick-cut bacon, diced
1 1/2-ounce package Melissa's dried porcini mushrooms, rinsed
1-1/2 cups beef broth
1 8-ounce filet mignon, cut into strips
Kosher salt and freshly ground black pepper
1/2 cup finely chopped shallots
4 ounces crimini mushrooms, sliced
2 teaspoons minced garlic
1/2 teaspoon dried thyme
1 tablespoon tomato paste
1 tablespoon all-purpose flour
1/3 cup dry red wine
4 ounces egg noodles
1/3 cup sour cream
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
Chopped fresh parsley for garnish

In a small sauce pan combine the dried porcini mushrooms and beef stock. Bring the mixture just to a boil, remove the pan from the heat to allow it to steep for 15 minutes. Strain the liquid, reserving it, and rough chop the mushrooms.

In a large skillet, fry the bacon over medium high heat until crisp. Remove bacon with a slotted spoon to a warm plate, leaving drippings in the pan. Season filet with salt and pepper; add it to the pan, and sear quickly on all sides. Transfer it to the same plate as holds the bacon.

Reduce heat to medium and add the shallots, cooking and stirring until softened. Add the mushrooms and cook until lightly browned, then add the garlic, thyme, tomato paste, flour, and cook, stirring, one minute.

Add the red wine, reserved mushroom water, 1-1/2cups water, the chopped porcinis, and noodles to the skillet. Bring to a boil; reduce to a simmer, and cook, covered, stirring occasionally until the noodles are done to your liking, about 10 to 12 minutes. Stir in sour cream, Dijon, and lemon juice, taste and adjust seasonings. Add the beef, beef juices, and bacon to the pan, and simmer until heated through, 1 to 2 minutes. Serve sprinkled with parsley.