Jenny Steffens Hobick: weekendrecipes

Showing posts with label weekendrecipes. Show all posts

November 22, 2017

Roasted Pork Loin with Apples & Onions | Cheddar Grits & Autumn Harvest Salad Recipes

Oh my have I been waiting to share this. We made this two weeks ago and it is about to happen again this week - that's when you know it is a good one. There are so many great things going on with this recipe.

There are a couple of secrets that you must do to experience all it has to offer. 1) Salt the pork 2 hours before cooking - and use lots of salt. It really makes the dish very tasty. 2) Serve with Apple Butter. The pork, apples and onions become very salty, and the sweet, cold apple butter does amazing things when dolloped on top. 3) Serve with Cheddar Grits. If you've never made grits before, don't worry, they are so easy. The creamy, savory taste is amazing with the salty, sweet pork. Finally, 4) Serve with the Autumn Harvest Salad.

Normally I only enjoy cold, crispy salads, but something about serving this on a warm plate with warm food, almost wilts the greens and the balsamic mixes with the sauce. It almost is like a vegetable side instead of a salad. Then there are the crunchy roasted/salted pumpkins seeds and shards of pecorino on top...

Have I adequately convinced you? After all of this you may think that this is a very complicated thing to make, but it couldn't be simpler. It is easy, with very little hands-on time, prep or chopping. It does require 1 & 1/2 hours of cooking/resting time, so allow for that. It might make a better Sunday Supper for most of us.

I made a very similar recipe last year with Pork Tenderloins (verses pork loin roasts). A Pork Loin (same as Pork Roast) is not quite as tender as a Pork Tenderloin, and has more fat (flavor). I still love that version and tenderloins, but this is a little simpler, and a bit more hearty with the Roasts... also, that was before I discovered the salting tip.

Roasted Pork Loin

with Apples & Onions

2-3 pound pork roast

1 tablespoon of salt

2 tablespoons of olive oil

2 apples, cut into wedges

1 onion, cut into wedges

fresh thyme sprigs

1/2 cup of apples cider

…

apple butter

Cheddar Grits (see below)

Autumn Salad (see below)

Coat pork roast with salt for 2 hours before cooking. Refrigerate. In a dutch oven (or something that can go from stove to oven, with a lid) sear the salted roast in olive oil for 3 minutes on each side until brown. Add apples and onions to the pot, scattered around the outside. Add apple cider and thyme. Cover with life and roast in the oven at 350 for 50-60 minutes (about 20 minutes per pound). Remove from oven and let rest for 20 minutes, covered. Take it out of the pan, slice it, then serve it on a platter with apples and onions surrounding. Pour over pan drippings/sauce. Serve with apple butter.

Sear the salted pork on all sides in a hot pan.

This was a great recipe to use our "organic" (wild?) apples we picked from my parents orchard. I didn't worry about peeling them, because I like the color the skin adds to the pan.

Throw in apples, onions, thyme and cider. Cover and bake for 20 minutes/pound of pork. This one took 50 minutes.

Meanwhile make the salad and grits.

Autumn Harvest Salad

Field Greens

1 apples, diced

handful of cranberries

handful of salted & roasted pumpkin seeds (store bought)

pecorina cheese, peels *see tip

...

2 tablespoons of balsamic vinegar

1 teaspoon of dijon

2 tablespoons of olive oil

sea salt & cracked pepper

Assemble greens, apples and cranberries in large bowl. Mix together dressing in a liquid measuring cup with pourer. Toss with dressing just before serving. Top with pumpkin seeds and lots and lots of pecorino cheese.

*Tip: I like to do the pecorino in big pieces with a vegetable peeler.

Cheddar Grits

3 cups of water
1 cup of grits
1/2 cup of half and half
4 tablespoons of butter
1 cup of cheddar, shredded
1 tablespoon of sea salt

Prepare the grits by bringing water to boil, then lower heat and add grits. Cook for 20 minutes, stirring often. When grits are tender, add half and half, butter, cheddar and salt. Remove from heat and warm when ready to serve. You may need to add some milk or half and half to loosen back up.

Roast at 160 degrees on a meat thermometer after 50 minutes. Let rest for 20 minutes, covered.

Slice, then pour apples and onions and sauce around/over.

Garnish with some fresh thyme to add green to the platter.

Dollop on Apple Butter just before serving.

In honor of the Autumn Harvest Salad, I thought I would share some photos of Emma's first "harvest" with Gramp Gramp.

She was pretty proud of herself up there!

October 28, 2017

Bite-Sized S'mores in the Oven | Easy Fall Dessert

Last fall I attended a party at Darcy Miller's home (editor of Martha Stewart Weddings) for the book launch of Peter Callahan's new book, Bite by Bite. The entire cookbook is artfully created mini ideas for food. One of the desserts served at the party were these little bite-size s'mores. I've always loved s'mores, but there is something about these one bite, open-faced s'mores that are sooooo great. They are not messy and they are so easy to make - they are ready in 45 seconds!

I made these mini s'mores as part of my Pumpkin Harvest Fall Entertaining class. After a big filling bowl of butternut and beef chili and a cheddar jalapeno scone, these were the perfect tiny little sweet bite to end the class.

This isn't really a recipe, but more of a list of very simple instructions.

Cut the graham crackers into 1-inch squares (basically, 1 graham cut into 8ths). Use a serrated bread knife to cut - it makes it very easy without too much breakage.

Cut small pieces of chocolate to fit on top of the graham pieces.

Line them up on a baking sheet.

Sorry, not pic of the last step! Just cut a marshmallow into thirds with a hot, wet serrated knife and place them on top of the chocolate.

Put them in the oven under the broiler for 30-45 seconds. Depending on your oven... watch them carefully, they will burn very quickly!

October 04, 2017

Braised Beef & Italian Vegetable Stew | Warm & Cozy Dinner Recipe

If you haven't noticed, I've been really into stews and soups this year. I love that I can make them early in the day and they'll be ready at dinner time after simmering all day. They make the house smell great and they make us feel good on a chilly night.

I served this stew to my friends on a casual weeknight dinner along with an Apple and Cranberry Crisp. It was the perfect Fall dinner. Warm fuzzies : )

Braised Beef & Italian Vegetable Stew

New! Printable Recipes, here.

1/4 pound of bacon, diced
1/4 yellow onion, quartered
2 pounds of beef stew meat
6 cloves of garlic, rough mince
2 cups of red wine
4 cups of beef broth
1 large can of whole tomatoes, broken up, without juice
4 bay leaves
4 carrots, medium dice
3 cups of fresh spinach (1 cup frozen)
2 cups of shredded cabbage
1/2 pound of cavatappi pasta

crusty bread
olive oil
garlic clove
parmesan cheese

Heat oven to 250 degrees.

In a large dutch oven, cook bacon, rendering fat. Add beef and sear stew meat and onions on high heat, for 2-3 minutes. Add garlic and cook for 30 more seconds. Add red wine, broth, tomatoes and bay leaves. Remove from heat, cover and put it into the oven.

Slow cook in the oven at 250 degrees for at least 4, but up to 6-8 hours.

Remove the stew from the oven when the meat is tender and shredding. Remove the bay leaves. Add carrots, spinach, cabbage and pasta to the pot and cook on the stove top for 20 minutes until the vegetables and pasta are tender.

Serve with garlic french bread. Slice the bread, drizzle with olive oil and place it on a sheet pan. Put under the broiler for 1-2 minutes until toasted. Rub with a garlic clove.

Cinnamon Swirled Scones with Maple Pecan Glaze

Last weekend we had friends over for a really casual brunch. I created a new scone recipe that has a great warm, cozy feel that is perfect for Autumn... Cinnamon Maple & Pecan. Yum. It had the tastes of a pecan roll, but with the dense, buttery, crumbly and flaky qualities of the beloved scone. Really great for a cold, brisk Fall morning... it might be one of my new favorite flavor combinations.

Cinnamon Maple & Pecan Scones

6 scones

2 cups plus 1/4 cup all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon sea salt
12 tablespoons cold unsalted butter, diced
2 extra-large eggs, lightly beaten
1/2 cup cold heavy cream
2 tablespoons of cinnamon
1 cup confectioners' sugar
2 tablespoons of real maple syrup
1/4 cup of chopped pecans

In a mixer, combine flour, sugar, baking powder and salt using the paddle attachment. Cut the cold butter into 1/2 inch pieces. Add the butter to the dry ingredients and mix on low until the butter is mixed in and is the size of peas. In a separate bowl, mix together eggs and whipping cream with a fork. Turn the mixer on low and slowly add the cream and egg mixture. Turn off the mixer once added.

Put some flour on the counter. Turn the dough out onto the floured surface. Add some flour onto the top of the dough, then pat it out into a large circle - about 12 inches in diameter. Sprinkle with cinnamon. Fold in the edges of the dough to cover the cinnamon, creating a layer of cinnamon in the middle of the dough. Pat it out to a disk, about 7-8 inches in diameter. Cut the disk into 6 pieces like a pie.

Separate the pieces and put them on a silpat or parchment lined baking sheet. Bake at 400 degrees for 15-17 minutes.

To make the glaze, stir together maple syrup and powdered sugar. Drizzle the glaze over the hot scones, then top immediately with pecans.

September 15, 2017

Grilled Artichokes with Lemon Garlic Caper Aioli | Easy Summer Entertaining Recipes

This is one of my all time favorite 'restaurant' recipes. Anytime I go to a restaurant and I see grilled artichokes on the menu, I order them. I've found that I like them best when simply grilled with a little bit of seasoning and a great dipping sauce. I used to be intimidated by making a dipping sauce- especially those named 'aioli' until I discovered that 'aioli' is mayonnaise... Now I use mayonnaise as a base to make all kinds of great dipping sauces- this lemon and caper is one of my favorites. It is great with grilled shrimp, too- a favorite from my catering days.

Grilled Artichokes
with a Lemon Garlic Caper Aioli

3 artichokes, quartered
2 tablespoons of olive oil
1 clove of garlic
1 tablespoon of sea salt + 2 teaspoons
1 teaspoon of cracked pepper

for the aioli:
3/4 cup of mayonnaise
1/2 cup of sour cream
1 lemon, the juice of
1 clove of garlic
2 tablespoons of capers (or more, if you'd like)
1 teaspoon of sea salt
1/2 teaspoon of cracked pepper

Combine olive oil and 1 clove of garlic cut in slices. Let the garlic infuse into the oil while you are preparing the artichokes.

Cut the artichokes in quarters, lengthwise. Fill a medium saucepan with water with 1 tablespoon of sea salt. Bring to a boil. Add artichoke quarters and cook for 20-30 minutes until tender. Remove from water and let them cool on a baking sheet. If you are preparing these ahead of time, you can refrigerate them at this point up to over night.

Before grilling, brush the garlic infused olive oil onto all sides of the artichoke hearts. Sprinkle with salt and pepper. Grill for 2-3 minutes on each side until there is a nice char on the leaves.

For the sauce, stir together mayonnaise, sour cream, lemon juice, garlic capers, salt and pepper. Add more lemon, salt and/or pepper to taste.

The grilled artichokes are the perfect compliment to Grilled Prosciutto & Fresh Mozzarella toasts.

September 12, 2017

Pumpkin Spice Donuts | Easy Baked Donuts

Oh my goodness. These were the treat of all treats. They took 5 minutes to stir together, 10 minutes to bake and 2 minutes to glaze. They were simply everything good - a hint of pumpkin, a whisper of cinnamon and that maple glaze.

I played around with making some tutorial videos this morning. It was so easy - and kind of addicting! Much like these donuts ; ) I probably made too many for one post... but hey, it was fun!

Piping the batter into the Donut Pan is key to easy cleanup and great looking donuts. I use :

18" Disposable Piping Bag (100 for $16)

Donut Pan, $12

18" Disposable Piping Bag (100 for $16)

Donut Pan, $12

Pumpkin Spice Baked Donuts with Maple Glaze

*Donut Pan

*Piping Bag

makes 6-8 donuts

1/3 cup canned pumpkin

1/3 cup brown sugar

1 large egg

1/4 cup of milk

2 tablespoons of butter, cooled

1 cup of flour

1 teaspoon of baking powder

1/2 teaspoon of cinnamon

1/8 teaspoon of ginger

1/4 teaspoon of salt

....

2 tablespoons of butter

1 cup of powdered sugar

2 tablespoons of real maple syrup

Preheat oven to 400 F.

You can use a mixer or a bowl and whisk for this recipe. Begin by combining pumpkin, brown sugar, egg and milk. Once whisked together, add melted butter.

Add flour, baking powder, cinnamon, ginger and salt to the mixture. Whisk together until smooth. Transfer to Disposable Piping Bag.

Pipe the mixture into the donut pan. Bake donuts for 8-10 minutes.

Maple Glaze:

In a bowl or pourable measuring cup, melt butter in the microwave. Add powdered sugar and maple syrup. Mix until smooth. Add more powdered sugar or maple to change consistancy.

Remove from pan. Glaze while slightly warm.