It has been a bumper
week for recipes this past week. (You do know that often we at Mystery Lovers Kitchen
search widely for recipes, then tinker with them to make them more uniquely our
own?)
It all started when I
noticed a bright orange sticker on the Sunday Boston Globe. I figured it was probably someone trying to sell me
fake wooden flooring, but instead it turned out to be a promotion for
(drumroll) a service that will supply New Englanders with grass-fed beef and
pasture raised meat from “highly principled farms.”
The various farms
that participate provide beef, pork, lamb and chicken. You can sign up for
regularly monthly shares for a fixed price, or buy only as much as you need.
And they deliver to your door! I would be tempted, because I love meats, but the
smallest share is 6-8 pounds and there’s only me at home, and I don’t really
want to eat any of the products every day for a week or two. But I applaud
their effort.
And they provided
recipes on their website—much the way we at MLK do, searching for recipes and
then tailoring them to their products. I decided to jump in and try one that
sounded good.
PORK CHOPS WITH
CREAMY ROSEMARY SAUCE
INGREDIENTS:
2
boneless pork loin or rib chops
1 tsp fresh rosemary, minced
2 Tblsp all-purpose flour
2 Tblsp olive oil
2 garlic cloves, sliced
1 cup low-salt chicken broth
1/4 cup dry white wine
1/3 cup whipping cream
4 teaspoons raspberry vinegar or red
wine vinegar
INSTRUCTIONS:
Sprinkle pork with 3/4 teaspoon rosemary,
salt, and pepper. Coat with flour and shake off any excess.
Heat oil in large skillet over
medium-high heat. Add garlic; sauté about 2 minutes. Discard garlic.
Add pork chops and sauté until brown
and cooked through, about 5-7 minutes per side. Transfer pork to plate and tent
with foil.
Add chicken broth, white wine, cream,
vinegar and remaining 1/4 teaspoon rosemary to skillet. Boil until sauce
thickens about 10 minutes. Season to taste with salt and pepper.
Spoon sauce over pork and serve with
potatoes or noodles.
(I mentioned it was a great week for recipes? The bonus was a complete magazine style insert in the New York Times, with all recipes by Sam Sifton, who is my idol. I'll share one with you soon!)
Oh, right, books.
Killer in the Carriage House will be published by St, Martin's Minotaur in June--it's the second in the Victorian Village Mystery Series. Kate Hamilton is trying to get the remodeling of her old hometown of Asheboro started, but she seems to keep tripping over bodies . . . At least she has friends to help figure out why.
And I'll be sneaking in another book in the Museum Mysteries, I hope in April, but it doesn't have a name or a cover yet. I can tell you you'll learn a lot about Philadelphia, and (here's a teaser) there will be over four hundred bodies (and no, there's not a war going on).
I have kept a rosemary plant indoors for the winter and this recipe looks like it would make good use of it. And about that teaser, you have caught my attention with the 400 bodies!
ReplyDelete400 bodies?! Sounds like the 1914 influenza.
ReplyDeleteI use a similar service called Butcher Box. Fortunately I feed 3 1/2 so a small shipment every two months works pretty well.
They say you can order one shipment at a time, without long-term commitment. I will admit that those times I've had grass-fed beef I've been blown away by it. It really does taste different, and it's worth it. And maybe I should think about ordering lamb--all our local supermarket carried is stuff that comes from Australia. Why should I be paying to ship it across the Pacific?
ReplyDeleteOooohhh.... a new museum mystery? Maybe in April? This April? Love that series! Renee
ReplyDelete