Sunday, August 19, 2007

Week 25 Recipes

Corn Bread Baked in a Skillet
from The Way We Cook

2 large eggs
1/2 cup sugar
2/3 cup canola oil
1 1/4 cups buttermilk
3/4 cup yellow cornmeal
1 1/4 cups flour
1 1/2 tsp baking powder
1/2 tsp salt

Preheat oven to 325 degrees. Butter a 10-inch ovenproof skillet (cast iron, or other). Beat eggs, sugar and oil in a large bowl with a whisk until thoroughly blended. Add the buttermilk and whisk to combine.

Stir in the cornmeal, flour, baking powder and salt with a wooden spoon. Pour into skillet. Bake for 40 minutes, or until a toothpick comes out clean. Set the skillet on a rack to cool. Cut bread into wedges and serve.

**note: This is one of the best corn breads I've had in a long time. We couldn't eat the whole thing the first night, so I left it in the pan and covered it with foil. While I cooked dinner the next night, I heated up the leftover cornbread in a 200 degree oven (still in the skillet covered with foil). Still delicious!

Pork Chops with Apples and Onions
from The Way We Cook

4 thick center-cut pork loin chops
1/2 tsp salt
1/2 tsp black pepper
1 Tbsp vegetable oil
1 Tbsp butter
1 onion, thinly sliced
2 medium apples, peeled, halved & thinly sliced
1 Tbsp flour
1 1/2 cups chicken stock
2 Tbsp chopped fresh thyme

Preheat oven to 400 degrees. Sprinkle chops with salt and pepper. In a large skillet with an ovenproof handle, heat the oil. When it is hot, add the butter. Brown the pork chops over high heat on both sides - about 2 minutes per side. Remove from pan.

Add the onion and apple slices to skillet and cook over medium heat, stirring often for 10 minutes or until the onion softens. Add the flour and cook, stirring constantly for 2 minutes.

Pour the stock into the pan. Stir until the mixture comes to a boil and thickens slightly. Add the salt, pepper, and half of the thyme.

Return the pork chops to the pan and spoon some of the onion mixture over them. Place the skillet in the oven and roast the pork for 10 minutes or until the chops are cooked through.

Taste the sauce for seasoning. Add more salt and pepper if you like. Sprinkle with the remaining 1 Tbsp thyme before serving.


Robyn said...

My Mom LOVES making 2 things in her cast iron skillet -cornbread and the other is her meatloaf-it gets a little crunchy on the top, yummy!

Andy said...

I'm going to have to try the meatloaf thing. I do love crusty meatloaf! Thanks for the tip!

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