Pork Chops “Ardennaise” - Belgian

This is a slightly modified version of a recipe found in Robert Carrier’s, Great Dishes of the World, 1963. He recommends serving the chops with sautéed potatoes mixed with bacon bits and finely chopped onions that have been sautéed in butter.  I prefer serving the chops with boiled potatoes which are then flavoured with the delicious sauce.  Even my grandkids, now aged 3 and 6, love the dish.

Serves 6

6 thick pork chops

Salt and freshly ground black pepper

2 tablespoons butter

9 tablespoons dry white wine

3-4 crushed juniper berries

9 tablespoons beef stock

For the beurre manie

1 tablespoon butter

1 tablespoon flour

•   Rim excess fat from 4 good-sized pork chops.
•  Season and sauté in the 2 tablespoons of butter, in a heavy frying pan, until they are cooked through but still tender.
• Remove chops to an oven-proof dish and keep them warm in the oven (heated to 300ºF).
• Skim excess fat from the frying pan and add the wine, stirring crusty bits from the sides of pan into the sauce.
• Add the crushed juniper berries, beef stock and a beurre manié (made by kneading the butter and flour into a smooth paste).
• Bring the sauce to the boil and boil for a few minutes.
• Taste and correct the seasoning.
• Remove chops from the oven and pour the sauce over the chops.

Fallen Chocolate Souflle Cake

I just made this with my granddaughter for a family dinner last week (14 Feb 2015). Although it is an odd-looking cake (because it falls as it cools), it is dense and delicious. It can be accompanied by ice cream or lightly sweetened whipped cream.

12 ounces good quality bittersweet chocolate (not unsweetened), chopped
1½  sticks (3/4 cup) unsalted butter, cut into tablespoon pieces
½ teaspoons vanilla
¼ teaspoon salt
¾ cup sugar (divided into two portions)
5 large eggs, separated and at room temperature for 30 minutes
¼ cup all-purpose flour

•  Put oven rack in middle position and preheat oven to 350°F.
•  Butter a 9-inch spring form pan and line bottom with a round of parchment or wax paper, then butter paper.
•  Melt chocolate and butter in a large metal bowl set over a pan of barely simmering water (or in a microwave-safe large glass or ceramic bowl in a microwave at 50 percent power for 4 to 5 minutes), stirring frequently, then cool completely.
•  Whisk in vanilla, salt, and 6 tablespoons sugar.
•  Add yolks 1 at a time, whisking well after each addition.
•  Whisk in flour.
•  Beat whites with a pinch of salt in a bowl using an electric mixer at medium-high speed until they hold soft peaks, then add remaining 6 tablespoons sugar a little at a time, beating, and continue to beat until whites hold stiff glossy peaks.
•  Whisk about one fourth of whites into chocolate mixture to lighten, then fold in remaining whites gently but thoroughly
•  Pour batter into spring form pan, spreading evenly.
•   Bake until a wooden pick or skewer inserted in center comes out with moist crumbs adhering, 35 to 40 minutes.
•  Cool cake in pan on a rack 10 minutes.
•  Remove side of pan and cool cake completely. Invert cake onto rack and remove bottom of pan, discarding paper, then invert cake onto a plate.

Chocolate Matzoh Cake/Squares

I have a distinct memory from childhood – when relatives from the US came to Montreal at Passover (Pesach), they brought chocolate covered matzoh – which was indescribably divine. I mentioned this to my cousin Rivka, who mentioned it to her friend Nechama – and while they couldn’t find what I remembered from so many years back, Nechama made me chocolate matzoh cake/squares.  I have not tried making this myself, but here is the recipe….and it is heavenly. (Incidentally, I found chocolate covered matzoh at the airport as I was leaving, and it is as good -- or better -- than my memory.)

 6-8 Matzohs

1/3 cup of milk

1 cup heavy cream

350 grams chocolate (preferably dark)

50 grams  (1/2 stick) sweet butter

• Dip each matzoh in milk to soften slightly.
• On a low fire, in a heavy saucepan, melt the chocolate together with the cream.
• Add the butter, so it melts into the chocolate mix 
• On a flat plate, lay down the first piece of matzoh.
• Spread it with the chocolate mixture.
• Then lay down the second piece of matzoh and repeat until all the pieces of matzoh are stacked and coated with chocolate. 
• Cover the top with saran wrap or waxed paper and weight it down by putting a few heavy books (or a heavy pot) on top for a few (2-3) hours.
• Transfer to the refrigerator to chill.
• Then cut with a sharp knife into small rectangles.

 

Shakshouka (Israeli)

At the home of my cousin Rivka in Tel Aviv – where I just spent the week of Passover (April 2014) – she asked me if I wanted Shakshouka for dinner (it’s often eaten as a breakfast/brunch dish), very popular in Israel. She was amazed I had not heard of it, though after she prepared it for me, I saw it on the menu in several Israeli restaurants.  It’s a delicious, easy-to- make one pan egg meal – not unlike Frittata (which my son introduced me to a few years ago). It is also easy to adapt to your taste, adding mushrooms, or asparagus, or whatever you fancy. This is the basic recipe.

1 tablespoon olive oil

½ onion diced

1 clove garlic, minced

1 medium green or red bell pepper, chopped

4 cups ripe diced tomatoes (or 28 ounces canned diced tomatoes)

2 tablespoons tomato paste

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon paprika

Pinch of cayenne pepper

Pinch of sugar

Salt and pepper to taste

5-6 eggs

½ tablespoon fresh chopped parsley, for garnish

• Sauté onion in a deep skillet until the onion begins to soften.
• Add garlic and continue to sauté until mixture is fragrant.
• Add bell pepper and sauté an additional 5-7 minutes until softened.
• Add tomatoes and tomato paste to pan, stir till blended.
• Add spices and sugar, stir well, and allow mixture to simmer over medium heat for 5-7 minutes until sauce starts to reduce.
• Taste the sauce and spice it according to your preferences. Add salt and pepper to taste, more sugar for a sweeter sauce, or more cayenne pepper for a spicier shakshouka.
• Crack the eggs, one at a time, directly over the tomato mixture - making sure you don't break the yokes -- spacing them evenly over the sauce -- 4-5 eggs around the outer edge and 1 in the center.
• Cover the pan so that the eggs cook "over easy" on top of the tomato sauce for about 10 minutes.
• Garnish with chopped parsley.
• Serve with good crusty bread to sop up the sauce.