cwc nbc5 may 2002

Treat Mom to breakfast on her special day with this "dessert for breakfast" treat.

In a medium saucepan, bring milk to a simmer over medium-high heat. Add oats, fruit, and cinnamon, and cook over medium heat for 4 to 5 minutes, until mixture is thickened, stirring occasionally. Spoon oatmeal into two broiler-safe, 1-cup custard cups. Arrange a layer of sliced bananas on top of each oatmeal cup. Sprinkle 1 1/2 teaspoons sugar in an even layer over the top of the bananas in each cup. Place custard cups on a broiler-safe baking sheet. Adjust broiler rack in oven so that top of the custard cups are about 2 inches from the source of heat. Preheat broiler on high. Broil prepared custard cups for 2 1/2 to 3 minutes, until sugar has caramelized (not burned). Remove pan from oven and carefully transfer custard cups (using pot mits) onto pretty plates and serve with a small pitcher of milk on the side.

You can also use a culinary torch (find at gourmet shops such as The Kitchen Store in Arlington, Texas---817-561-1200) to caramelize the sugar on top. Follow manufacturer’s directions for use. Kids should have adults assist with the cooking of the oatmeal and broiling of the sugar on top. This is not only a safety tip, but a way to share and enjoy the cooking experience in the kitchen.

Pork Chops with Herb-Wine Sauce

Serves 4

Utilize the bounty of fresh herbs, from your garden or from the fresh produce section of the grocery, to add flavor and fragrance to this succulent main dish meal.

1 tablespoon olive oil

4 boneless pork chops

2 carrots, thinly sliced

2 shallots, finely chopped

2 cloves garlic, minced

1/2 cup dry white wine (or chicken broth)

1 (15-ounce) can diced tomatoes

2 teaspoons chopped fresh thyme (or 1/2 teaspoon dried thyme)

2 teaspoons chopped fresh rosemary (or 1/2 teaspoon dried rosemary)

Heat a large skillet over medium-high heat. Add oil, swirling to coat the pan. Brown the pork chops on one side for 2 to 3 minutes. Turn pork chops over and add carrots, shallots, and garlic, and cook for an additional 2 to 3 minutes, until pork chops are browned, stirring vegetables occasionally. Pour wine (or chicken broth) in the pan. This is known as "deglazing" and the wine (or broth) will lift the caramelized browned bits off the bottom of the pan to flavor the sauce. Stir in the tomatoes, thyme, and rosemary (and season with salt and pepper to taste, if desired). Bring mixture to a simmer on medium-high heat. Cover pan, reduce heat to medium-low, and cook for 20 to 30 minutes, until pork chops are cooked through. Serve pork chops with rice or noodles.

Notes:

Shallots look like small onions and have a brownish-purple skin. Find shallots in the produce section. You can substitute 1/4 cup chopped onion for shallots. Experiment with different herbs, such as oregano, basil, and tarragon, to offer different flavors to this dish.

Stovetop BBQ Beans

Serves 8

This recipe uses several kinds of beans for added color, flavor, and variety. This stove-top version of baked beans is easy to prepare, a great accompaniment to any barbecue meal, and sure to be a hit for your Memorial Day celebration!

1/2 cup chopped uncooked bacon

1 onion, chopped

1 cup water

3/4 cup brown sugar

1/2 cup barbecue sauce

1 (15-ounce) can kidney beans, drained

1 (15-ounce) can cannellini beans, drained

1 (15-ounce) can black beans, drained

1 (15-ounce) can pork & beans, undrained

In a large pot or Dutch oven, cook bacon over medium heat until tender, about 5 to 10 minutes. Add onion and cook in bacon drippings (leave bacon in pan) over medium heat for 2 to 3 minutes, until tender. Add water, brown sugar, barbecue sauce, and all beans to the onion-bacon mixture. Stir well. Bring to a simmer on medium-high heat. Reduce heat to medium-low and cook, uncovered, for 30 minutes, until mixture is warmed through, stirring occasionally. Enjoy!