Cookin' with Carol recipes on NBC5 - March 2004
Serves 4
Tempting flavors, such as bacon, onions, and apples, coordinate well with tender, braised pork. This is a great dish to prepare during the last cool days of winter. (Tune in next week when we’ll prepare a side dish that nicely complements this entrée.)
2
tablespoons chopped peppered bacon
4
boneless pork loin chops
1/2
onion, thinly sliced
1
apple, peeled and thinly sliced
1/2
cup chicken broth
1
tablespoon apple cider vinegar
1
tablespoon light brown sugar
1/4
teaspoon sage
In a large skillet, cook bacon over medium heat, until browned, stirring occasionally. Add pork chops and brown for 2 minutes on both sides. Add onion and apple slices to pan and cook for 2 to 3 minutes, stirring occasionally (stir around the pork chops). Add chicken broth, apple cider vinegar, brown sugar, and sage (and salt and pepper to taste, if desired), and bring to a simmer over medium-high heat. Cover, reduce heat to medium-low, and simmer for 30 minutes, or until pork is tender. Serve with potatoes or noodles, if desired.
(Air Date: March 6, 2004)
Serves 8
This classic Irish dish features a mixture of potatoes, cabbage, kale, and leeks. Perfect to serve alongside corned beef on St. Patrick’s Day.
6
medium potatoes, peeled and quartered
1
tablespoon vegetable oil
1/2
small cabbage, chopped
4
ounces kale, stems removed, chopped
2
medium leeks (white part only), sliced
2
cloves garlic, minced
1/4
cup chicken broth
1
cup milk
1/2
teaspoon salt
1/2
teaspoon ground mace (or nutmeg)
2
tablespoons butter
Chopped
parsley for garnish
Cook potatoes in simmering water (to cover by 2 inches) until potatoes are tender. Drain water and mash potatoes with a potato masher or potato ricer; reserve. Heat a large skillet over medium-heat. Add vegetable oil, cabbage, kale, leeks, and garlic, and sauté for 2 to 3 minutes, until vegetables are tender-crisp. Add chicken broth and simmer for 10 minutes, or until vegetables are tender. Add vegetable mixture to potatoes, along with milk, salt, and mace, and stir to combine. Spoon mixture into a 13 x 9 x 2-inch baking pan that has been lightly sprayed with vegetable oil spray, and smooth top with a spoon. With the back of the spoon, create 3 to 4 long “furrows” into the top of the potatoes. Place small pieces of butter on top of the potatoes, and bake, uncovered, in a 400° F oven for 15 to 20 minutes, or until potatoes are warmed through and lightly browned on top. Garnish with chopped parsley.
(Air Date: March 13, 2004)
Serves 4
Welcome
the spring season with this colorful, fresh vegetable side dish.
1
teaspoon olive oil
2
leeks (white part), julienne cut
2
carrots, julienne cut
1/2
pound asparagus, cut into 1-inch pieces
1/2
red bell pepper, julienne cut
1
tablespoon chopped fresh basil
1
teaspoon lemon zest
Heat olive oil in a skillet. Add leeks, carrots, asparagus, and red bell pepper. Cook over medium heat, stirring occasionally, until vegetables are tender-crisp, about 2 to 3 minutes. Add basil and lemon zest. Cook for 30 seconds. Remove from heat and serve warm or cold. Top with crumbled goat cheese, if desired.
(Air Date: March 20, 2004)
Chicken
with Peppers (Chicken en Pipérade)
Serves 4
This quick, easy and delicious recipe demonstrates classic French cooking techniques, such as searing and sautéing.
4 boneless/skinless chicken breasts
1 tablespoon olive oil
1 onion, thinly sliced
2 bell peppers (any colors), thinly sliced
2 tomatoes, peeled and diced
2 teaspoon fresh thyme
Pat dry chicken breasts with paper towel and lightly pound between plastic wrap with a flat meat mallet. Lightly sprinkle salt and pepper to taste, if desired, on both sides of chicken breasts. Heat olive oil in a skillet and sear (brown) the chicken for 3 to 4 minutes on each side over medium-high heat. Remove chicken to a plate and keep warm. Add onion and bell peppers to skillet and sauté on medium-low heat for 3 to 4 minutes, or until tender. Add tomatoes, thyme, and reserved chicken to skillet and cook for 5 to 10 minutes, until chicken is no longer pink in the center. Be careful not to over-cook chicken. Serve with rice or pasta.
(Air Date: March 27, 2004)