Join "Jayni's Kitchen" this week for "Celebrate the Season."
Host Jayni Carey will prepare the following recipes: Salad Greens with Apple, Stilton and Toasted Hazelnuts with Shallot and Thyme Dressing, Roasted Pork Rib Chops with Apples and Madeira, and CrÃme FraÃ®che Mashed Potatoes.
A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m. Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; and 10 a.m. and 8:30 p.m. Monday.
Salad greens w/ apple, stilton, hazelnuts
Shallot and Thyme Dressing:
2 tablespoons lemon juice
2 tablespoons sherry vinegar
1 teaspoon Dijon mustard
1 teaspoon fresh thyme, chopped
1/3 cup shallot, thinly sliced
Pinch salt and black pepper
6 tablespoons extra-virgin olive oil
6 to 7 cups mixed salad greens, including arugula
1 large, tart red apple, cored and diced
1/3 cup finely diced celery
1 cup Stilton blue cheese, crumbled
1 cup hazelnuts, toasted*
Shallot and Thyme Dressing: In a small bowl, combine the lemon juice, sherry vinegar, mustard, thyme, shallot, salt and pepper. Whisk in the olive oil and let stand at room temperature for 20 minutes.
In a large salad bowl, combine the salad greens, apple, celery and blue cheese. Pour the dressing over the salad and toss to coat. Arrange the salad greens on six salad plates. Garnish with the toasted hazelnuts. Serves 6.
*To toast the hazelnuts: Put the hazelnuts in a shallow baking pan. Place them in a 350-degree oven for 15 to 20 minutes, shaking the pan occasionally, until the skins begin to flake and the nuts are lightly browned. To remove the skins, enclose the nuts, a few at a time, in a tea towel and rub vigorously to remove most of the skins. Cool the hazelnuts briefly, then coarsely chop.
Roasted pork rib chops w/ apples and madeira
3 tart red apples
4 tablespoons butter, divided
1/3 cup Madeira
2 tablespoons olive oil
6 6-ounce bone-in pork rib chops
Salt and black pepper, to taste
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
Peel and core the apples. Slice each into 12 to 16 equal slices. Heat 3 tablespoons of butter in a skillet over medium heat. Add the apple slices and cook, turning frequently until lightly browned, 6 to 8 minutes. Remove the pan from the heat.
Heat 1 tablespoon of butter and 2 tablespoons of olive oil in a stainless steel skillet or braising pan (must be oven-proof) over medium-high heat. When hot, season the pork rib chops with salt and pepper and place them in the skillet. Sear the chops on one side until golden brown, 2 to 3 minutes. Turn the chops over and remove the pan from the heat. Spoon the cooked apples around the pork chops. Warm the Madeira slightly and pour over the pork and apples. Ignite, shaking the pan gently until the flames die out. (Or, pour the Madeira over the pork and apples and simmer for 1 minute over medium heat.) Sprinkle the rosemary and thyme over the pork and apples. Place the skillet in a 400-degree oven for 7 to 8 minutes, until the pork is cooked, but still rosy in the center. Serve the pork chops and apples with the CrÃme Fraiche Mashed Potatoes. (Recipe follows.) Serves 6.
CrÃme FraÃ®che mashed potatoes
2 pounds Yukon gold or russet
2 teaspoons salt
1/3 cup half-and-half
2 tablespoons butter
1/4 cup crÃme fraÃ®che
Salt and white pepper, to taste
Peel the potatoes and cut them into chunks. Place them in a large saucepan or Dutch oven and cover with water. Bring to a boil over high heat and add 2 teaspoons of salt. Boil the potatoes until they are tender.
When the potatoes are ready, heat the half-and-half and butter together in a small container in the microwave until the butter melts. Drain the water from the potatoes, leaving the potatoes in the warm pan. Mash the potatoes with a potato masher. Stir in the crÃme fraÃ®che. Stir in as much of the warm half-and-half and butter mixture as needed to achieve the desired consistency. Season the mashed potatoes with salt and white pepper. Serves 6.