This is another recipe from Simply Good. I am making their Asian Pork Tenderloin for dinner and this glaze is part of the recipe. It keeps for up to six months so I made the full recipe even though I will probably use about one-third of the jar tonight.
When our daughters were room-mates in Montreal a few years ago, my daughter had some of Johanne’s jam. She told me that I had to get the recipe and make it.
Johanne has made some changes and switches out 1/3 of the white sugar for brown. She also adds some cinnamon and at the very end Sauternes which she does not boil!
The jam is the best I have ever eaten and my kitchen smells amazIng.
I had some apples leftover from Thanksgiving pie baking and I got more apples in last week’s farm box so I needed to use them before they got mealy.
I washed the apples and sliced them in quarters and placed them in my covered Le Crueset pot. I started the pot on low heat and as the apples begin to soften and release some liquid I turned up the flame to medium-low and added about a tsp of cinnamon. I stirred them every five minutes or so until they were nice and mushy.
I just ran them my food mill and placed the applesauce in my sterilized canning jars. I processed them for about 30 minutes.
I don’t peel or core the apples because the food mill does the job for me and the skin gives a lovely pink color to the applesauce.
I get a farm box every Thursday and I decided to use some the vegetables tonight for a quick pasta dish. This serves two.
Here is the recipe.
1 tbsp olive oil for the sauté pan
1/4 cup of good quality olive oil
1 cubed small zucchini
4 oz. thinly sliced pancetta
2 finely chopped scapes
salt and pepper to taste
Pinch of red pepper flakes
grated Parmesan cheese
chopped Italian Parslely
Heat olive oil in a sauté pan and cook the pancetta until slighly crisp. Remove from pan and add the zucchini and scapes to the remaining oil in the sauté pan and lightly brown. Return the zucchini and scapes to the pan and add the 1/4 cup of olive oil and combine with the pancetta and vegetables. Season with red pepper flakes, salt and pepper to taste.
Cook and drain pasta and toss with sauce. Serve with freshly grated Parmesan cheese and parsley.
I recently attended a cooking course at Simply Good in Michigan last month. The chefs made this soup an it was amazing.
It is definitely worth the extra steps of sautéing the aromatics in a sauté pan and then transferring everything to the soup pot.
I made half the recipe today since there are just two of us for dinner and there will still be plenty of soup leftover.