SUNDAY DINNER

SUNDAY DINNER image

Number Of Ingredients 23

Ingredients

Roasted Parsnips with Rosemary
2 # parsnips, peeled and cut into 1" chunks
2-3 Tbs. Olive oil
Salt and pepper
2 sprigs fresh rosemary, picked
2-3 cloves fresh garlic, peeled but not smashed
Pork Chops with Smoked Paprika
4 ea. 6 oz. boneless pork loin chops
Salt and pepper
Smoked paprika (fresher the better)
Dried thyme
Olive oil
1 C. Chicken stock
Broccoli Gently Steamed
with Butter and Soy
2 # broccoli florettes
1 Tbs. whole butter
1 tsp. dark sesame oil
3 ea. large peeled cloves garlic
¼ C. pine nuts
Pinch of pepper
1 Tbs. soy sauce (I use a good quality tamari)
2-3 Tbs. sweet white wine or sake

Steps:

Roasted Parsnips with Rosemary 1. Preheat oven to 425 2. Heat wide skillet on stove top. 3. Make sure parsnips are well-dried on a lint-free towel. 4. Add oil to pan. Allow to heat up but not smoke. Place parsnips in pan. They should just cover the bottom of the skillet. Allow them to brown and do not fuss with them or they will steam, not brown. 5. When brown on bottom, turn so brown side is up. Season well with salt and pepper. 6. Grate garlic with a mocroplane grater over the parsnips, sprinkle with picked rosemary, and place in oven. Allow to roast for 10 to 15 minutes or until the parsnips are soft in the middle. 7. Stir and serve. Pork Chops with Smoked Paprika 1. Season pork loin chops on both sides with salt, pepper, smoked paprika, and thyme. Do not be afraid to be generous with the smoked paprika, it is delicious. 2. Heat wide skillet over high heat. 3. Add enough olive oil to barely cover the bottom of the skillet. 4. Place chops in skillet. Allow to brown well on first side. 5. Turn, brown for a few minutes, and place in oven to finish (5 minutes or so). 6. Remove from oven and place on serving plate. 7. Return pan to high heat. Add stock, return to a boil, and deglaze pan. Adjust seasonings. 8. Serve pan liquid with chops. Keep all the delicious red fat - it is filled with paprika flavor! Have your guests spoon a tablespoon or two over their chop and turnips. Broccoli Gently Steamed with Butter and Soy 1. Wash broccoli and dry well. 2. Place butter and sesame oil into unheated 12" skillet. Grate garlic into pan with microplane grater. Add pine nuts and pepper. 3. Place skillet on burner. Turn on heat to medium low. Allow butter to melt and garlic to whiten but do not brown. 4. Add remaining ingredients. Cover with fitting lid. 5. Turn heat to high. Once steam begins, cook broccoli for a few minutes until desired tenderness. 6. Taste. Adjust seasonings if necessary with pepper and soy.