It is Friday night and I feel pretty certain that I am the only red blooded American at home working on a cooking blog. All of my readers are beautiful, toney, and cool, so they are out at a night club, or a latest release movie, or a neighbor's BBQ. But not me. I'm home. The truth is, I really like it here. It's peaceful after a week that was mind-spinningly busy. Still I have my little to do list, even on a Friday night. It goes a little something like this: Number one: Begin to sew Sailor's Halloween Costume. She wants to be a Mary Engelbreit style witch this year. I think I can pull it off, that is if no one looks too closely at zipper or buttons. Number two: Read political philosophers Locke and Hobbes and prepare lecture plus something un-boring for this week's classes. Maybe I'll have my students draw a political cartoon. Number three: Finish reading Dracula for Cookie Bookie week, coming in October. Already finished Dr. Jekyl and Mr. Hyde. Number four: Complete the Crossword puzzle. Today's has me stuck. For Pete's sake, does anybody know of a Puerto Rican born Oscar winner with six letters? Send help. And Number Five: Share Fall Kick Off Dinner with Dear Readers, who are all out having fun and won't be able to read this until Monday morning. But Monday will be just right, see, because Tuesday is the official first day of Fall. So go ahead and play all weekend, but don't forget to celebrate the start of a brand new season with this stellar menu. Fall: My windy, whirly, winsome favorite.2009 Fall Kick Off Dinner Menu
Spinach Salad with Apples and Swiss and Mustard Vinaigrette
Buttermilk Mashed Potatoes
Cider and Maple Glazed Pork Chops with Sauteed Apples
Buttered Green Beans
Flaky Apple Turnovers (see previous post)
Money Saving Tips: This celebratory dinner makes use of common ingredients (Potatoes, onions, apples, pork chops, dried thyme), so the good news is that it's very affordable. To make it even cheaper, choose whatever firm apple you can find on sale at the market. Use apple juice in place of the cider, or swap out the maple syrup for honey. Spring mix or Romaine can stand in for the Spinach. It's all good.
Spinach Salad with Apples and Swiss and Mustard Vinaigrette
Estimated Cost: $4.50 for four servings
1 teaspoon dijon mustard
2 tablespoons Maple syrup
2 tablespoons vegetable oil
2 tablespoons apple cider vinegar
1/2 of a 6 ounce bag baby spinach
1 apple, skin on, thinly sliced
2 ounces swiss cheese, chopped
2 tablespoons red onion thinly sliced
2 tablespoons thinly sliced almonds
In a small bowl, combine mustard, syrup, oil, and vinegar, whisking to blend. Add salt and pepper to taste. On four separate plates, layer spinach, apple slices, cheese, onion, and almonds. Drizzle with dressing just before serving.
Buttermilk Mashed Potatoes
Estimated Cost: $3.00 for four servings and leftovers
Notes: These tangy potatoes are so fantastic with the sweet cider pan juices.
3 lbs. russet potatoes, peeled and cut into 1 inch pieces
1 teaspoon salt
1/2 cup buttemilk
1/2 cup sour cream (low fat is fine)
2 tablespoons butter, plus more if desired
Place potaotes in large pot and cover with cold water. Add salt. Bring to a boil over medium high heat. Cook until tender, about ten minutes. Drain potatoes in colander discarding all water. Place potatoes back in same pan over low heat to dry out potatoes. Using hand masher, mash potatoes adding in buttermilk, sour cream, and butter. Season to taste with salt and pepper. Mash until smooth adding more milk or butter if needed. Dot the top of the potatoes with butter and put the lid on pan until serving time.
Cider and Maple Glazed Pork Chops with Sauteed Apples
Estimated Cost: $6.00 for four servings
1 tablespoon vegetable oil (plus 1 more tablespoon)
1 lb pork chops, boneless
2 tablespoons flour
1 large onion, finely chopped
2 tablespoons butter
1/4 teaspoon dried thyme
2 large apples, peeled and thinly sliced
3/4 cup apple cider
1/4 cup maple syrup or honey
2 tablespoons cider vinegar
Heat large skillet over medium high heat. Preheat oil in skillet. Sprinkle chops with flour and about 1/2 teaspoon each salt and pepper. Cook chops for three minutes per side, or until nicely browned. Transfer to plate and cover to keep warm. To same skillet, add an additional tablespoon oil and onions. Cook until onions begin to soften, about five minutes. Add butter, thyme, and apples. Saute for about five minutes, or until softened and browned in some places. Pour in cider, maple, and vinegar. Bring to a boil; reduce heat and simmer. Return chops to pan. Cook for five minutes, or until sauce is slightly thickened. To serve, arrange potatoes on plate and spoon pan juices over potatoes. Serve chops with apples atop.
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