"Recipes from the Chef's Kitchen"

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Thyme Savor Personal Chef Services
703-
966-0139
Email: info@thymesavor.net


Jane Nordstrom - Personal Chef


 
Pan Seared Pork Chops with a Blueberry Sauce


Ingredients:
(The Pork Chop)
1)     2 tbs. Olive OIl
2)     Boneless Pork Chops 
3)     1 Medium Shallot - minced

(The Blueberry Sauce)
1)     cup Red Wine
2)     1 cup Blueberries
3)     cup Beef Broth
4)     1 tbs. Balsamic Vinegar
5)     1 tbs. Brown Sugar
6)     1 tbs. Butter
7)     Salt & Pepper

Preparation:
1)     Heat oil over high heat. 
2)     Sear pork chops about 1 minute per side. 
3)     Reduce heat to  medium high and cook pork for about three minutes per side. 
4)     Transfer chops to a plate and keep warm.  
5)     Add shallots to the pan and cook for about 30 seconds.
6)     Add the wine and bring to a boil. 
7)     Reduce heat to medium and add the blueberries, beef broth, vinegar & brown sugar.
9)     Simmer until the berries being to burst, about 3 minutes.  
10)   Turn off the heat, add the butter and season with Salt & pepper.
11)   Spoon sauce over the pork chops & serve
 



Broccoli Salad with Buttermilk Dressing

Ingredients:
1)    2 Large Broccoli Crowns cut into flowerettes
2)    2 mediuim Red Bell Pepper
3)    1 small chopped Onion
4)    1/3 cup chopped Parsley
5)    Dressing (see recipe below)
6)    1/3 cup Bacon Bits

Preparation:
1)    Blanch the broccoli in boiling water...about 1 minute.  The broccoli sould still be
        crisp and bright green.
2)    Plunge the broccoli into ice water to stop the cooking.  Then drain.
3)    Chop the bell pepper into large dice (1/2" to 1" pieces).
4)    Slice the onion into thin strips.
5)    Chop parsley.
6)    Toss the broccoli, red pepper, onion and parsley together.
7)    Drizzle with dressing.
8)    Top with bacon bits and serve.

The Dressing
Ingredients:
1)    1/2 cup half and half
2)    2 tbs. Dijon Mustard
3)    1 tsp. Herbes de Provence
4)    1 tsp. minced Garlic
5)    1 tsp. Lemon Juice
6)    Salt and Pepper

Preparation:
1)    Whisk all the ingredients together until slightly thickened.



Easy Apple Crisp with Chantilly Cream


Ingredients:
The Topping:
1)   3 tbs. Butter
2)   cup chopped Pecans 
3)   1/3 cup rolled Oatmeal (NOT instant)
4)   cup Brown Sugar

The Apples:
1)   2 tbs. Butter
2)   2 tart Apples (Granny Smith or McIntosh work well)
3)   cup dried Cranberries
4)   2 tbs. Sugar
5)   1 tbs. Lemon Juice
6)   1 tsp. grated Lemon Rind
7)   1 tsp. Cinnamon

The Chantilly Cream
1)   cup Sour Cream
2)   cup Whipping Cream
3)   2 tbs. Sugar

Preparation:
1)    Make the topping first.
2)    Melt butter in a skillet over medium-high heat.
3)    Stir in nuts, oatmeal, brown sugar and cook until mixture begins to
        brown, about 5 minutes.
4)    Transfer to a parchment lined plate.
5)    Wipe out the pan and return it to stove.
6)    Melt the remaining butter over medium high heat.
6)    Saute the apples and cranberries to soften – about 5-6 minutes.
7)    Stir in the sugar, lemon juice, lemon rind, cinnamon & vanilla.  
8)    Simmer for 2-3 minutes.
9)    Beat sour cream, whipping cream, sugar & vanilla together until soft peaks form.
10)  Serve apples with the topping and sweet cream.  Excellent either warm or cold!



Good Eating!!!