I was raised in a family back in the 50's when Betty Crocker and Irma Rombauer were storming the scene trying to get the post-war mothers to feel comfortable in the kitchen. There were new "short cut" products coming onto the scene like TV dinners, pre-sifted all purpose flour, unflavored gelatin in individual packets, canned vegetables and more. Milk was delivered to the front door in glass quart size bottles and Home Economics was still taught in high schools. "Girls" were graduating with a penchant for cooking in their pearls and pumps! I know you all remember June Cleaver.....
My mother was the daughter of a French Pastry Chef and lived above their family bakery for most of her teen years. We heard many stories about her father in the bakery early each morning. Once she returned from school, she ran the retail shop before closing for the day. During my first 13 years, my grandfather, lived across the street from us and we learned at a very early age what really excellent pastries and cakes were all about. Our weekends were spent with aunts, uncles, grandparents and siblings all centering around the evening meals. Influences from France, Germany, Ireland infiltrated meals and celebrations and as children we learned to eat and eat well and not be afraid to try different things. Can you imagine a 7 year old eating "Head Cheese" and Bologna Salad! These were all homemade specialities and we looked forward longingly to those Sunday night suppers.
When my mother passed away, I fell heir to her cherished cook books, both original editions, The 1950 edition of Betty Crocker's Picture Cookbook and a 1943 edition of Irma Rombauer's The Joy of Cooking. I lost myself in these books yesterday and decided I would cook dinner from The Joy of Cooking. I had defrosted 4 loin pork chops and found just the right recipe, Pork Chops Baked in Sour Cream.
Well, the recipe was excellent with some slight modifications. I updated it to replace the vinegar with white wine, added some Dijon mustard and improvised a little with canola oil instead of "lard." Here is the revised version:
PORK CHOPS BAKED IN SOUR CREAM 4 Servings
4 loin pork chops 1/2 inch thick
Dredge them with flour seasoned with salt, pepper, cayenne, garlic powder and oregano
Brown them lightly in canola oil. Place them in a covered baking dish.
My mother was the daughter of a French Pastry Chef and lived above their family bakery for most of her teen years. We heard many stories about her father in the bakery early each morning. Once she returned from school, she ran the retail shop before closing for the day. During my first 13 years, my grandfather, lived across the street from us and we learned at a very early age what really excellent pastries and cakes were all about. Our weekends were spent with aunts, uncles, grandparents and siblings all centering around the evening meals. Influences from France, Germany, Ireland infiltrated meals and celebrations and as children we learned to eat and eat well and not be afraid to try different things. Can you imagine a 7 year old eating "Head Cheese" and Bologna Salad! These were all homemade specialities and we looked forward longingly to those Sunday night suppers.
When my mother passed away, I fell heir to her cherished cook books, both original editions, The 1950 edition of Betty Crocker's Picture Cookbook and a 1943 edition of Irma Rombauer's The Joy of Cooking. I lost myself in these books yesterday and decided I would cook dinner from The Joy of Cooking. I had defrosted 4 loin pork chops and found just the right recipe, Pork Chops Baked in Sour Cream.
Well, the recipe was excellent with some slight modifications. I updated it to replace the vinegar with white wine, added some Dijon mustard and improvised a little with canola oil instead of "lard." Here is the revised version:
PORK CHOPS BAKED IN SOUR CREAM 4 Servings
4 loin pork chops 1/2 inch thick
Dredge them with flour seasoned with salt, pepper, cayenne, garlic powder and oregano
Brown them lightly in canola oil. Place them in a covered baking dish.
Combine by heating in sauce pan the following ingredients:
1/2 cup water
1/2 bay leaf
2 tablespoons white wine
1 tablespoon sugar
1/2 cup sour cream ( I used reduced fat version)
1/2 cup water
1/2 bay leaf
2 tablespoons white wine
1 tablespoon sugar
1/2 cup sour cream ( I used reduced fat version)
1 teaspoon Dijon mustard
1/4 teaspoon oregano
1/4 teaspoon oregano
I would recommend stirring together the sour cream and mustard, then adding the water, sugar, wine and herbs. Pour mixture over the pork chops.
Cover the dish. Bake the chops in a 350 degree oven for about 1 hour or until done.
I served this with some left-over Jasmine rice. I sauteed a little fennel, red pepper, red onion in the same pan where I sauteed the chops. I then added 1/2 cup frozen peas. Once sauteed, I added some chicken stock and the cooked Jasmine rice. Simmer all this for about 5 minutes.
Serve the Pork Chops with the rice and cover with the cooking liquid, it was yummy!
Hope you enjoy this, it is well worth trying and a very inexpensive dinner for 4. Serve this with a nice green salad and you have a complete meal.
Bon Appetit!
Cover the dish. Bake the chops in a 350 degree oven for about 1 hour or until done.
I served this with some left-over Jasmine rice. I sauteed a little fennel, red pepper, red onion in the same pan where I sauteed the chops. I then added 1/2 cup frozen peas. Once sauteed, I added some chicken stock and the cooked Jasmine rice. Simmer all this for about 5 minutes.
Serve the Pork Chops with the rice and cover with the cooking liquid, it was yummy!
Hope you enjoy this, it is well worth trying and a very inexpensive dinner for 4. Serve this with a nice green salad and you have a complete meal.
Bon Appetit!
2 comments:
where did you get your apron?
I attended a cooking class at the Greenbrier in 1996 and this was a gift from the instructor. I love it, it is signed by several cook book authors and chefs.
Post a Comment