Friday Feature Sloane Taylor
Guest says
Bring Your Fork and Join Me
by
Sloane Taylor
Now that fall is officially here, I’m back into serious cooking mode and loving every second. These three recipes are designed for two people. They are easily increased for a larger group, but you might want to back off on the garlic a bit.
Pork Marsala
Fettuccine Ala Sloane
Stuffed Plum Tomatoes
Crusty Italian or French Bread
Hearty Red Wine
PORK MARSALA
2 pork loin chops
Freshly ground black pepper, to taste
¼ tsp. sage
2 tbsp. olive oil
4 tbsp. butter
4 ozs. baby Porto Bella mushrooms, halved if large
2 garlic cloves, pressed
½ cup chicken stock
½ cup Marsala wine
½ cup heavy cream at room temperature
Parsley
Preheat oven to 200°F.
Pat the meat dry with paper towels. Place each chop between 2 sheets of plastic wrap or wax paper. Use a mallet or the side of a meat tenderizer to gently pound them until they are an even ¼ inch thick.
Combine flour, pepper, and sage in a shallow dish or paper bag. Dredge the chops in flour.
Melt half the oil and butter in a 10- to 12-inch skillet set on medium heat. When the foam subsides add mushrooms and garlic. Sauté for 3-4 minutes. Spoon vegetables into a bowl and set aside.
Use the same skillet and melt remaining oil and butter over medium-high heat. Add pork. Sauté 10-15 minutes, until no pink remains. The time depends on meat thickness. Remove meat to a plate, tent with foil, and set in the oven.
Add Marsala and stock to the same skillet. Bring to a boil while scraping in any bits that cling to the bottom and sides of the pan. Boil for 3-4 minutes or until the sauce is reduced by almost half.
Reduce heat to medium. Slowly stir in cream. Heat through but do not bring to a boil.
Return pork and mushrooms to the pan. Heat through for 2-3 minutes.
Lay pork in the center of a serving dish. Spoon mushrooms and broth over the platter. Sprinkle parsley across the top to decorate and serve immediately.
FETTUCCINI ALA SLOANE
1 stick butter, softened
½ cup heavy whipping cream, room temperature
½ cup freshly grated Parmesan cheese
2 cloves garlic, pressed
½ pound fettuccine, fresh if possible
Freshly grated Parmesan cheese
Use a wooden spoon to cream the butter by beating it vigorously against the side of a medium-sized bowl until it is light and fluffy. I sometimes use the whip on my mix master if I’m short on time. Beat in the cream a little at a time. Don’t add more until the other is well blended. Beat in the cheese and finally the garlic. Cover and set aside. If you won’t need it for several hours, refrigerate but then bring to room temperature before you mix with the pasta.
Cook the pasta according to the package directions. Be sure you cook to al dente and not longer. Drain the noodles well and then toss with the butter mixture well.
Serve at once. Top with the extra Parmesan and enjoy!
STUFFED PLUM TOMATOES
Plum tomatoes, 1½ per person
6 fresh mozzarella balls, chopped
1 tbsp. red wine vinegar
1 tbsp. olive oil
¼ tsp. dried oregano
¼ tsp. dried basil
1 glove garlic, pressed
This is a good dish to prepare several hours before serving so the flavors blend. All the ingredients are to taste, so have fun and experiment.
Prepare the tomatoes by cutting them in half lengthwise and scooping clean. Turn upside down on a paper towel to drain.
Mix the remaining ingredients in a small bowl. Scoop the filling into the tomato halves. Arrange them on a serving dish. Chill until ready to serve.
May you enjoy all the days of your life around a well laden table!
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