The weather has started to turn. I was walking across Monterey
Street in Morgan Hill last weekend, heading to the bookstore, when
a gust of wind swirled tiny leaves all around me.
The weather has started to turn. I was walking across Monterey Street in Morgan Hill last weekend, heading to the bookstore, when a gust of wind swirled tiny leaves all around me. You may have noticed crunchy leaves on the streets under your car tires as you drive your children to school in the crisper mornings. Though the afternoons can be warm, the heat is not as intense as a few weeks ago.
Summers usually lean toward outdoor gatherings, barbeques under long-light skies. It’ll be getting dark sooner and it’s almost time to move the parties indoors. I like this time of year, especially getting together with smaller groups of people. It seems like those nights we have more time to talk, especially while we’re finishing dinner preparations in a warm and fragrant kitchen.
The kitchen is always the favorite gathering room. Everyone ends up there and, no matter the size of your counters, they’ll all be full of leaners. No matter the number of chairs, they always end up full. There’s no getting away from it, so don’t fight it. Just give your guests a few chores: arrange the hors d’oeuvres, set out the wine glasses, chop the celery for the salad. Everyone likes to be part of the meal and it relaxes new friends who may not know everyone at the party.
The following recipes lend themselves to those casual get togethers. They bake up easily and take a little more time, so you have a few minutes to sip a glass of wine and reconnect with your guests.
I like the taste of a sweet pork roast with the spicier corn pudding. A few years ago, we made these for my husband’s staff. Add a tossed green salad and some good French bread and you’re ready to eat. There will be few leftovers but make sure everyone saves room for dessert.
• Super pork: This pork roast is juicy and flavorful. A 3-lb. roast can serve about 6 to 8 people. Make sure to do this ahead of time because you want the resting time in the refrigerator. I like to use garlic salt in this recipe, but if for some strange reason you don’t like garlic, just use 1/2 tsp. of regular salt instead. Also, you can usually find pork loin roasts that are already rolled and tied. If not, you can ask your butcher for help.
Garlic Herb Pork Loin Roast
1 boneless pork loin roast (about 3 lbs.), rolled and tied
1 clove garlic, halved
1 T. dried rosemary
1 T. dried leaf thyme
1 T. coarse-ground black pepper
1 tsp. salt
1 T. sherry wine vinegar
1 tsp. honey
1 tsp. garlic salt
Freshly ground black pepper
Wipe pork roast dry with a paper towel. Rub cut side of garlic all over meat, discard garlic. Combine herbs, pepper, and garlic salt in a small dish. Press herb mixture all over roast; wrap tightly in plastic wrap. Refrigerate 8 to 12 hours.
Heat oven to 400 degrees. Put roast in a heavy, shallow roasting pan. Cook 1 hour. Reduce heat to 350 degrees. Cook until internal temperature of meat reaches 160 degrees on a meat thermometer, about 30 minutes. Remove meat from pan; cover with foil and allow to rest 10 minutes.
Meanwhile, skim fat from pan drippings; place pan over high heat. Add vinegar; stir up any browned bits from pan. Add honey and any drippings that have accumulated from the meat. Boil 1 minute. Add salt and pepper to taste. Cut meat into thin slices; pass sauce separately.
• Corn is comfort food: This dish isn’t too spicy and you can adjust the amount of jalapeños to suit your taste. It’s rich and soft, perfect for spooning. Serves 6 to 8.
Jalapeño Corn Pudding
6 large eggs, beaten
1/4 green bell pepper, seeded and chopped fine
3 green onions, chopped fine
1 to 2 jalapeños, seeded and minced
2 16-oz. cans cream-style corn
1 lb. shredded cheddar cheese
2 T. flour
1/4 tsp. salt
Heat oven to 350 degrees. Stir together eggs, bell pepper, green onions and jalapeños in a large bowl. Add corn, cheese, flour and salt. Mix to
blend.
Grease a 13×9-inch baking pan. Bring a larger pan of water to boil. Pour corn mixture into the baking pan. Place baking pan in the larger pan of boiling water. Bake until center is almost firm, 40 to 45 minutes. Cool on a wire rack 10 minutes.
• A perfect finish: This dessert is simple. Make it ahead of time (keep topping separate) and store it in the refrigerator. Bring it to room temperature while the roast bakes. After dinner is done, put the apple crisp into the oven. It will be ready 40 minutes later, just in time for a little cool-down. Serve with hot coffee and cold vanilla bean ice cream. A few vanilla wafers or Vienna fingers make a nice touch. Makes 6 to 8 servings.
Apple Crisp
6 cups peeled, cored, sliced apples (or other fruit)
1 tsp. ground cinnamon
Juice of 1/2 lemon
2/3 cup brown sugar, or to taste
5 T. cold unsalted butter, cut into bits, plus some butter for greasing the pan
1/2 cup rolled oats
1/2 cup flour
1/4 cup shredded unsweetened coconut (optional)
1/4 cup chopped nuts
Dash salt
Toss apples with half of the cinnamon, the lemon juice and 1 T. sugar and spread it in a lightly buttered 8-inch square or 9-inch round baking pan. (At this point, you can put this in the refrigerator until later. Bring to room temperature before baking.)
Combine all other ingredients – including the remaining cinnamon and sugar – in the container of a food processor or in a blender and pulse until everything is well mixed. You can also mix by hand.
When you’re ready to bake, spread topping over apples and bake 30 to 40 minutes, until the topping is browned and the apples are tender. Serve hot, warm or at room temperature.
Tip of the Week:
Try cooking stew, covered, in a 350-degree oven instead of on the stovetop. There’s not as much pot-watching because the heat surrounds and cooks the stew evenly.
~ The Food Lover’s Tiptionary.
Notes from Jenny’s Kitchen
• Stirring muffin batter too vigorously creates tough muffins with pointed, peaked tops. Only stir the batter until all the dry ingredients are moistened. There will still be lumps – don’t worry, they‚ll disappear during baking.
• Take peaches out of the fridge at least 30 minutes before eating. It will intensify the flavor.
• RSVP to Ed: Yes, you can freeze chopped raw or sauteed onions. Freeze them in an airtight container or a ziplock bag for up to three months. You can add them directly to soups, stews and sauces without thawing. However, I would recommend using only fresh onions for sauteing, because frozen onions can contain too much water. Do not store onions in the freezer for more than three months because, as your friend advised you, the texture will get mushy.
End notes: Thoughts written in Henry David Thoreau‚s journals: “Take long walks in stormy weather or through deep snow in the field or woods, if you would keep your spirits up. Bear with brute nature. Be cold and hungry and weary … Ah, but is this not a glorious time of year for your deep inward fires?”
Happy cooking!
