I picked up a rather largish piece of pork loin roast the other day for about $7. It was rather large just for myself, but I knew that I would be cooking a meal for a friend's family later in the week, and I thought I could cut the remainder into chop sized pieces to use for making schnitzel or whatever another time.
I got 8 (1-inch thick) chops and enough pork from it to make this tasty pork and potato pie! I consider that to be a win! I did also make a small casserole of this dish for myself to have for my own supper as well.
I think when you are asked to send a meal to a family, the best thing you can make is a stew, soup or a casserole. Its usually for a time when they may be going through something rough and they may not have time to tinker about with a lot of fussing.
Something which can be simply reheated, or frozen for a later date is the best option. I had this pork and I found the perfect recipe for a simple pork and potato casserole with a biscuit topping in one of my favorite cookbooks.
Marcia Adams, New Recipes from Quilt Country. I have had both of her Amish books for years and years. I can remember watching her cooking show on PBS many years ago.
Actually PBS was ahead of its time, well before the food network came along. I can remember watching cooking shows on PBS back in the 80's and 90's and some very good ones at that.
That is how I first became acquainted with the Irish Chef, Paul Rankin and his ex wife Jeanne. Watching their Gourmet Ireland show on PBS. It used to be on in the 1990's.
Little did I know that I would one day get to meet Paul Rankin in person some years later. We were on a cooking show together in the UK, and he declared my soup to be delicious. It was my Parsnip and Apple Soup.
Life is a funny thing is it not? With all of its twists and turns. He was much shorter in real life than I had imagined him to be.
Back to this casserole dish. It is an Amish dish and we all know that the Amish are great cooks, much like the Mennonites.
I used to go to a Mennonite restaurant near Saint Jacob's in Ontario's horse and buggy country. They had the best food. It was called Anna Mae's.
Great home cooked meals, with ample portions, lovely bread and pies. All from scratch. Maybe I will get a chance to go there again one day.
This is not a pie in the real sense of pies. There is no top or bottom crust. Just a type of a biscuit cobbler topping.
The base is composed of a juicy tender pork and potato filling, in a lush flavor filled gravy. Cubes of pork are browned in a skillet until golden brown. Make sure you don't crowd the skillet or your pork will stew rather than brown.
Once it has browned you add some water and a bay leaf. The pork then gets simmered for about 40 minutes until it is starting to become fork tender.
Pork loin can be a very dry meat as it is so lean. This slow simmer prevents that from happening.
At the end of that time you add some celery, onion, potato and seasonings. A further simmer ensures perfectly tender and juicy pieces of pork, perfectly cooked potato, and a flavor filled broth, ready to be thickened in preparation for the oven bake.
It so simple to thicken the broth. Flour and milk, shaken or whisked together. Make sure you don't have your mixture bubbling when you whisk it in, or you will end up with lumps.
In fact, I would take the pan off the heat just to do this part. Slowly whisk it in until its amalgamated and then put the pan back on the heat. Slow and steady, constant whisking. That is key.
Return it back to the heat until the whole bit is bubbling and thickened. Ready to pour into your casserole dish.
That topping is just like a drop biscuit dough, made with butter and seasoned with celery seed and black pepper. You just drop it on top of the warm meat and potato filling in tablespoon sized amounts.
Into the oven it goes until the biscuit topping it golden brown and that is it! Casserole done!
Tender pieces of pork and potato . . . crisp buttery topping . . . deliciously simple.
Not a dry piece of meat in the mix and incredibly moreish. I do so hope the people this is intended for enjoy this.
In the meantime, if you are looking for a delicious sharing dish, or something tasty to take to a gathering, look no further. This tasty pork and potato pie fits the bill on all counts!
Amish Savory Pork Pie
Yield: Serves 6
Prep time: 10 MinCook time: 1 H & 10 MTotal time: 1 H & 20 M
The meat and potato filling for this delicious cobbler type of pie can be made ahead several days in advance. Simply reheat, drop the biscuit topping on top and then bake when you are wanting to serve it. It makes the perfect dish for a take-along, or buffet.
Ingredients
- 1 TBS vegetable oil
- 1 pound lean fresh pork loin, cut into 1 inch cubes
- 1 cup (240ml) water
- 1 bay leaf, broken in half
- 2 large potatoes, peeled and cut into 1 bite-sized pieces
- 1 medium onion, peeled and chopped
- 1 stick celery, peeled and copped
- 2 cups (480ml) chicken stock
- 1/8 tsp coarsely ground black pepper
- 1/8 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 tsp dried thyme
- 1/2 TBS Worcestershire sauce
- 1 TBS dried parsley
- 1/4 cup (60ml) milk
- 2 1/2 TBS flour
For the cobbler topping:
- 1 cup (140 grams) plain all-purpose flour
- 1/2 tsp salt
- 1/2 tsp sugar
- 1 1/4 tsp baking powder
- 1/8 tsp celery seed
- 1/8 tsp coarsely ground black pepper
- 3 TBS cold butter
- 1/2 cup (120ml) milk
Instructions
- Heat the oil in a large heavy based skillet. Add the cubes of pork. Sauté until the pork is evenly browned, about 10 minutes or so. (Don't crowd the pan, doing it in batches if you need to.) Add the water and bay leaf. Bring to the boil, cover and reduce to a simmer. Simmer for 30 to 40 minutes until the pork is tender.
- Add the potatoes, celery, onion and the chicken stock. Continue to simmer for a further 20 minutes, covered. Stir in all of the seasonings.
- Whisk the flour and milk together until smooth. Whisk into the meat mixture, stirring constantly, cooking until the mixture bubbles up and thickens. Transfer everything to a baking dish (12 by 7 inches) (You can do it two days in advance up to this point if you wish.)
- Preheat the oven to 400*F/200*C.
- To make the cobbler topping, sift the flour, baking powder, salt and sugar together. Stir in the celery seed and black pepper. Drop in the butter. Cut in using a pastry blender until the mixture resembles coarse bread crumbs.
- Add the milk all at once, blending together until just mixed. Using a tablespoon, drop the dough in dollops on top of the warm meat mixture.
- Bake for 10 minutes until the biscuit topping is golden brown. Serve hot.
Butter Bath Corn on the cob. How have I gone my whole life without tasting this delicious technique of cooking corn on the cob?
I discovered this Butter Bath Recipe on thekitchn and as soon as I saw it I knew it was something I really wanted to try. I was immediately intrigued. Butter. Bath.
Surely something immersed in a butter bath has to be delicious right?
I decided to risk it. I have gone over 20 years without tasting really good corn on the cob. It just doesn't exist in the UK. (Sorry UK!)
It is saying something when canned corn tastes better than the corn you can buy fresh in the shops. England does not have a climate that is conducive to growing sweet corn, eating corn. Cow corn, certainly, but not the kind of corn I grew up on.
Its just far too wet and they don't get enough sunshine. I even tried growing my own one year using seeds someone had sent me from North America. Peaches and Cream.
I got (from the whole pack) only 4 ears of corn and they were no more than 4 inches in length and whilst tasty, left me wanting.
You do get corn on the cob there, but it is shipped in from afar. None of it is grown locally. And they always husk it before you see it in the shops.
Everyone in North America knows corn begins to deteriorate in flavor as soon as it is picked. Also husking it too far before eating it is a huge no-no.
The best corn of all is eaten fresh on the day it is picked and you don't husk it until just before you go to cook it. Its the truth.
I have eaten a lot of corn on the cob in my lifetime. When I was a child my parents would buy it by the paper bag full, several bakers dozen (which means 13 cobs each dozen) and we would have a corn on the cob feast supper.
That is literally all we would have for supper. Corn on the cob, hot, buttered and salty. And we could have as much of it as we could eat.
It was the same for my children when they were growing up. Corn season was something we looked forward to all year long.
When I lived in Southern Ontario we would buy it from the backs of farm wagons parked by the side of the road. It made for really good eating.
We would sit the kids out back at the picnic table with the bags of corn and a garbage bin fitted with a black bag. They would go to town husking it ready for cooking.
I used a huge and I mean HUGE stock pot to cook it in. Bringing the water to the boil (I always added some sugar to the water) and carefully dropping in the cobs.
As soon as you could smell it, I knew the corn was done to perfection. And I do mean perfect.
This tasty recipe is a riff on that original and is really delicious. Instead of just cooking your corn in a bath of boiling water, it gets cooked in a bath of water, milk and butter. Oh my my . . .
Has to be good right? Right! Its excellent. I saw some corn at the local market and I picked some up the other day and was looking for a different way to cook it.
I saw this and just had to try it. I am so happy that I did, because it is excellent!
I actually tried the Hot Honey Butter Bath version. It was delicious!
Sweet corn on the cob cooked in a bath of water, milk, butter, honey and hot pepper flakes. Has to be good right?
There are actually five different versions to choose from including the basic. Hot Honey Butter. Garlic and Herb Butter. Buffalo Butter and Tex Mex Butter.
I aim to try all of them before the summer is out. Diverticulitis be damned! (Yes at my age, eating corn on the cob can be a bit like playing a losing game with my innards.)
But I love corn on the cob so much that I am willing to take the risk. I have been without good corn on the cob for far too long.
Far too long. I am just grateful that I still have all of my teeth to be able to eat it! Yay me!
I can remember as a child eating corn on the cob like the cylinder on a typewriter going through its motions. Yes, we had watched too many cartoons.
We would run our mouths along it row by delicious row, as quickly as we could. Even emitting a dinging nose when we got to the end, ready to start again at the beginning.
Oh the innocence of childhood. What a wonderful thing it is. Simple simple joys and pleasures!
Like abundant corn on the cob feasts, all you can eat, dripping with butter. Seriously tasty. I don't dare eat that much butter on it now. But I confess . . . the child in me would still love to,
Anyways, do yourself a favor and cook your corn on the cob like this at least once this summer and when you do, prepare yourself to fall in love.
Totally and inextricably in love. You have been forewarned.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Butter Bath Corn
Yield: 6
Prep time: 5 MinCook time: 8 MinTotal time: 13 Min
A wonderfully unique method of cooking corn on the cob that yields sweet delicious, perfectly cooked and juicy corn on the cob, with four tasty variations.
Ingredients
Basic Butter Bath Corn
- 6 ears of ripe husked corn, cut in half crosswise
- 4 cups (1 liter) water
- 1 cup (240ml) whole milk
- 1/4 cup (60g) unsalted butter
- 1 tsp sea salt
Instructions
- Place the cold water into a large saucepan. Bring to the boil and then add the milk, butter and salt.
- Reduce the heat to medium and add the corn. Cover and cook for exactly 8 minutes.
- Remove to a platter and serve immediately with or without additional butter for spreading.
Notes:
For Garlic and Herb: Cook as above, adding 6 cloves of smashed garlic, a medium sized bunch of fresh thyme.
For Buffalo Butter: Cook as above adding 1 cup (240ml) of lager (beer), 1/4 cup (60ml) hot sauce. Reduce the salt to 1/2 tsp.
For Hot Honey Butter: Cook as above adding 1/2 cup (120ml) liquid honey and 1 tsp red pepper flakes.
For Tex Mex: Cook as above adding 1 cup (220g), 1 tsp mild chili powder, 1/2 tsp ground cumin and reducing the salt to 1/2 tsp.
I am always on the look out for chicken dishes that are quick and easy to make. I am a no fuss, no muss kind of a person.
I used to do a lot of fiddling about with food when I worked as a personal Chef, and I was being paid to do so, but in my private life, quick and easy is what I like to cook and eat most of the time.
You can call me lazy if you want to, but I just don't like to faff about a lot when it comes to every day eating. I would rather save my efforts for celebratory meals or holidays. I hope I am not alone in that.
Today's recipe is one that I had printed out back in 2007, which I had found on a site which was then called Recipezaar. I used to go on Recipezaar a lot. It was a lovely recipe sharing site and there were loads of really nice people on there.
I got to make friends in real life with a number of them and actually met a few in person. Great people. It is no longer called Recipezaar, and has lost a lot of its charm.
The original owners sold out to a larger company for a great deal of money I believe, and in the process something was lost. It was no longer the friendly community it had once been. In all honesty, I can say I haven't been on there in a very long time. Its a shame really.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
I don't know why these large companies always want to change what is already working well. I suppose at the end of the day it is all down to money and profits.
I personally think that when you take the humanity out of things, you lose something very special. But hey ho, who am I. Just a normal person, and but a tiny drop in a gargantuan ocean.
Anyways, back to this very simple and delicious chicken recipe. It was one I had found there in 2007 and that I had enjoyed. I had saved the printout in my Big Blue Binder and as you know, only the best recipes get saved into that.
For those of you who don't know, my Big Blue Binder has travelled all over the world with me since I was a very young girl. It is a collection of family recipes, tried and trues, etc. It is priceless.
Last year when I left the UK to move back to Canada, I had to leave almost everything I owned behind, including all of my cookbooks. My Big Blue Binder came with me however. There was no way I was leaving that behind!
I am so very grateful that I had enough forethought at the time to think to include it in what I was bringing. It would have been a real tragedy had I not done so. Like Recipezaar, something really special would have been lost.
This is one of my favorite chicken dishes to make. You can see the original recipe here. I haven't really changed it all that much, with the exception of cooking things a tiny bit differently, adding a bit of spice and white wine instead of stock.
I also cut it down to serve only two people. If you want to serve more, by all means check out the original recipe.
You don't need a lot of fancy ingredients to make it, although prosciutto is certainly not a normal every day ingredient to be sure. It is however a lot more available these days than it used to be.
We are living in a much smaller world than our parents lived in and have an abundance of new and delicious foods to try and to use. Prosciutto is one of them.
Prosciutto is an Italian ham which is cured by drying. Traditionally served in very thin slices, it has a lovely flavor which goes well on its own and with many other things, including chicken.
It is uncooked, but you can eat it as is because it has been preserved by drying. It is great on a chacuterie tray. It has a sweet and meaty flavor, and is slightly salty with a lovely bit of soft buttery fat on the edge that practically melts in the mouth.
I like to pound my chicken a bit before I cook it. I just use the flat end of a meat pounder and give it a few bashes. I then seasoned it all over with salt and pepper.
Remember prosciutto is salty so you won't need a lot of salt, but pepper you can go crazy with! Or as crazy as you want to. I happen to like lots of pepper.
The original recipe did not call for pounding the chicken, but I find that it really helps to tenderize chicken breasts if you do so. Once you have pounded them, you dust them in some flour.
I added some paprika for color and some garlic powder for flavor. I can't leave well enough alone, I know.
The breasts then get fried in a bit of melted butter until they are golden brown on both sides. I find that about 6 minutes on the first side works well, and then 4 on the second.
Once you have browned your chicken its as simple as putting it into a casserole dish and layering on a few more ingredients.
First a slice of that delicious prosciutto. Oh boy . . . it adds a lovely saltiness and helps to protect the chicken from drying out in the oven.
Next you add a slice of Swiss cheese. I love the sweet nutty flavor of Swiss cheese. It works very well here.
Gruyere would also work well as would a nice melty gouda or provolone.
On top of that you sprinkle some grated Parmesan cheese. Again, a bit salty so do be judicious when seasoning your chicken.
The chicken gets place into a shallow baking dish and dotted with some butter. I know . . . but its not a lot of butter and there is no skin on the chicken. Butter just adds a nice nuttiness to the dish.
I pour a bit of white wine around the chicken in the baking dish, which imparts yet another layer of flavor. Always use a wine you wouldn't mind drinking. If it is a wine you enjoy drinking, then it is a wine that will work well with your dish.
It annoys me when people use the cheapest plonk they can find in their cooking. If you wouldn't drink it, then perhaps you shouldn't be cooking with it either!
A short period of time in the oven and voila! You have a delicious main course created with very few ingredients and even less effort! You can't lose!
I served it with some oven roasted vegetables (new potatoes, carrots, cauliflower) and some yellow and green beans I had picked up at the market. This was all very delicious. I think you are going to really like it!
On a side note, are there any recipes in particular that you would like to see me cut down to size for the smaller family? I really want to know!
Chicken with Prosciutto & Cheese
Yield: 2
Prep time: 5 MinCook time: 30 MinTotal time: 35 Min
This elegant but simple dish is perfectly built for two. Quick and easy to make, you have tender and juicy chicken with beautiful flavors.
Ingredients
- 2 boneless, skinless chicken breasts
- salt and black pepper to taste
- 1/4 tsp sweet paprika
- pinch garlic powder
- 2 TBS flour
- 2 TBS butter
- 2 slices of prosciutto
- 2 slices of Swiss cheese (can also use gruyere)
- 2 TBS Parmesan cheese, divided
- 1/4 cup (60ml) white wine (alternately you can use chicken stock)
Instructions
- Pound your chicken lightly and season all over with salt and black pepper. (Remember prosciutto is salty.)Mix the flour, paprika and garlic powder together in a small bag. Shake the chicken pieces in this to coat.
- Preheat the oven to 350*F/180*C/ gas mark 4. Have ready a casserole dish large enough to hold pieces of chicken.
- Melt 1 TBS of the butter in a skillet with a heavy bottom over medium high heat. Once it begins to foam, add the chicken pieces top side down and brown, about 6 to 8 minutes, flip over and brown the other side, a further 3 to 4 minutes. Remove to your casserole dish.
- Top each piece of chicken with a slice of prosciutto. Place a slice of cheese on top. of the prosciutto. Sprinkle the Parmesan cheese on last. Dot with the remaining tablespoon of butter.
- Pour the white wine into the dish around the chicken.
- Bake for 10 to 15 minutes, until the chicken is cooked through and the cheese has melted and begun to turn golden. Let stand for five minutes then serve with some of the casserole juices spooned over top.
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