pork chop and salad recipes from p. allen smith's seasonal recipes from the garden
TRANSCRIPT
872019 Pork Chop and Salad Recipes from P Allen Smiths Seasonal Recipes from the Garden
httpslidepdfcomreaderfullpork-chop-and-salad-recipes-from-p-allen-smiths-seasonal-recipes-from 19
872019 Pork Chop and Salad Recipes from P Allen Smiths Seasonal Recipes from the Garden
httpslidepdfcomreaderfullpork-chop-and-salad-recipes-from-p-allen-smiths-seasonal-recipes-from 29
872019 Pork Chop and Salad Recipes from P Allen Smiths Seasonal Recipes from the Garden
httpslidepdfcomreaderfullpork-chop-and-salad-recipes-from-p-allen-smiths-seasonal-recipes-from 39
Copyright copy 2010 by Hortus Ltd
Photographs copyright copy 2010 by Ben Fink except pages6 7 14 47 56 58 73 96 115 125 129 134 135 152
153 172 177 185 187 188 209 228 244 which are
copyright copy 2010 by Hortus Ltd
All rights reserved
Published in the United States by Clarkson PotterPublishers an
imprint of the Crown Publishing Group a division of Random
House Inc New York
wwwcrownpublishingcom
wwwclarksonpottercom
CLARKSON POTTER is a trademark and POTTER with colophon
is a registered trademark of Random House Inc
Library of Congress Cataloging-in-Publication Data
Smith P Allen
[Seasonal recipes from the garden]
P Allen Smithrsquos seasonal recipes from the garden P Allen Smith
mdash 1st ed
1 Cookery 2 Cookery (Vegetables) 3 Cookery (Fruit)
I Title II Title Seasonal recipes from the garden
TX714S592 2010
6415mdashdc22 2009049730
ISBN 978-0-307-35108-1
Printed in China
Design by Stephanie Huntwork
Jacket photographs copy 2010 by Ben Fink
Photographs on pages 11ndash13 from the authorrsquos collection
10 9 8 7 6 5 4 3 2 1
First Edition
872019 Pork Chop and Salad Recipes from P Allen Smiths Seasonal Recipes from the Garden
httpslidepdfcomreaderfullpork-chop-and-salad-recipes-from-p-allen-smiths-seasonal-recipes-from 49
Contents
Introduction 9
Spring
Starters 17
Soups and Sandwiches 23
Salads 31
Main Dishes 40
Vegetables and Sides 51Bread and Such 59
Desserts 65
SummerStarters 77
Soups and Sandwiches 85
Salads 91
Main Dishes 101
Vegetables and Sides 109
Bread and Such 117
Desserts 125
872019 Pork Chop and Salad Recipes from P Allen Smiths Seasonal Recipes from the Garden
httpslidepdfcomreaderfullpork-chop-and-salad-recipes-from-p-allen-smiths-seasonal-recipes-from 59
Fall
Starters 137
Soups and Sandwiches 143
Salads 149
Main Dishes 155
Vegetables and Sides 165
Bread and Such 173
Desserts 179
WinterStarters 191
Soups and Sandwiches 197
Salads 203
Main Dishes 211
Vegetables and Sides 223
Bread and Such 230
Desserts 237
Resources
How to Grow Ingredientsfor Your Recipes 242
Acknowledgments 252
Index 254
872019 Pork Chop and Salad Recipes from P Allen Smiths Seasonal Recipes from the Garden
httpslidepdfcomreaderfullpork-chop-and-salad-recipes-from-p-allen-smiths-seasonal-recipes-from 69
Fall 1 6
BLACKBERRYPORK CHOPS
these days it is rare to find people who raise their own meat for thetable but it hasnrsquot been that many generations since most Americans lived on
farms and grew all their own food Prior to refrigeration meat such as pork was
served fresh in the fall and winter Farmers would wait until temperatures cooled
so the pork would keep through the winter Around Thanksgiving or soon after-
ward my grandparents would process their meat but it had to wait until the corn
had been put up in the crib the apples were picked all the canning was done and
the fall plowing was finished
They had preferences on how they cut their meat and they always had nice
thick pork chops I remember how good those were back then and I still like them
that way When you cook a thick chop itrsquos important to go slow so you donrsquotovercook it or it will be dry Letting the chops simmer in their own juices helps
keep the meat moist The crowning glory of this recipe is the sweet tang of the
blackberry gastrique a thick sauce made with a reduction of vinegar sugar and
blackberries It adds just the right accent to the flavor of the chops
Spray a wide nonreactive skillet with nonstick cooking spray and set it
over medium-high heat Arrange the pork chops in the skillet and sprinkle
them generously with pepper Brown the meat well on both sides 983096 to1048625983088 minutes total
Reduce the heat to medium-low cover the skillet and cook until the
chops are still moist and look slightly pink in the center 983094 to 983096 minutes Lift
the chops onto a platter and keep warm
Over medium heat add the brown sugar and water to the fat and
drippings left in the skillet Stir allowing the mixture to caramelize 1048627 to
983092 minutes Then add the blackberries vinegar sea salt and pepper and
cook stirring until the consistency becomes syrup-like 983093 to 983095 minutes
Transfer the pork chops to a serving platter and pour the blackberrygastrique over them Garnish with fresh blackberries and serve
SERVES 983094
983094 thick center-cutpork chops (about1048626 pounds total)trimmed of fat
Freshly ground blackpepper
FOR THE BLACKBER RY
GASTRIQUE
1048625 tablespoon lightbrown sugar
1048626 tablespoons water
frac12 cup fresh or frozenblackberries
983092frac12 teaspoons balsamicvinegar
frac12 teaspoon sea salt
frac14 teaspoon crackedblack pepper
frac12 cup freshblackberries for
garnish
872019 Pork Chop and Salad Recipes from P Allen Smiths Seasonal Recipes from the Garden
httpslidepdfcomreaderfullpork-chop-and-salad-recipes-from-p-allen-smiths-seasonal-recipes-from 79
2 0 4 P A l l e n Sm ith rsquo s Se a so n a l Re cipe s f r o m th e Ga r d e n
APPLE AND CARROTSALAD
this is a great make-ahead salad as it is surprisingly good the nextday It is also a kid-friendly dish blending the tartness of apples with the sweet-
ness of carrots Make sure you choose an apple with crisp flesh to give the salad a
nice crunchy texture and use the freshest carrots you can find Carrots being root
vegetables are tastier when they are grown in loose rich soil and have been
recently harvested You may be able to find carrots in different colorsmdashdeep red
bright orange bold yellowmdashwhich would add some rainbow hues to the salad
The proportions of carrots and apples are flexible depending on what you have on
hand If you like toss in a handful of raisins
Combine the yogurt mayonnaise lemon juice honey salt and pepper
in a large mixing bowl Stir together until the mixture is well combined
and then set it aside
Peel the carrots and cut them into matchsticks Put them in a bowl
Next quarter and core the apples and cut them
into matchsticks Combine the apples with the
carrots Immediately add the carrots and apples to
the yogurt mixture (moving quickly so the applesdonrsquot discolor)
Cover and refrigerate the salad for 983090 hours
or overnight Just before serving toss the poppy
seeds into the salad
SERVES 983094
frac14 cup plain yogurt
frac14 cup mayonnaise
1048625 tablespoon freshlemon juice
1048625 teaspoon honey
1048625 teaspoon kosher salt
1048625 teaspoon crackedblack pepper
983091 large carrots
1048626 medium Fuji Gala orGranny Smith apples
1048625 teaspoon poppy seeds
I grow lots of apples at the GardenHome Retreat Apples ripen at different
times so there are early mid- and late-season varieties Some are best when eatenfresh while others are better suited forcooking The Rome Beauty for exampleis used primarily for baking because it hasa firm acidic flesh and tough smoothskin Late-season apples are often usedfor cooking and most will last through thewinter if stored just above 1048627983090degF Some of my
favorite winter varieties are Arkansas BlackAshmeadrsquos Kernel Braeburn Coxrsquos OrangePippin Fuji and Calville Blanc drsquoHiver
872019 Pork Chop and Salad Recipes from P Allen Smiths Seasonal Recipes from the Garden
httpslidepdfcomreaderfullpork-chop-and-salad-recipes-from-p-allen-smiths-seasonal-recipes-from 89
872019 Pork Chop and Salad Recipes from P Allen Smiths Seasonal Recipes from the Garden
httpslidepdfcomreaderfullpork-chop-and-salad-recipes-from-p-allen-smiths-seasonal-recipes-from 99
872019 Pork Chop and Salad Recipes from P Allen Smiths Seasonal Recipes from the Garden
httpslidepdfcomreaderfullpork-chop-and-salad-recipes-from-p-allen-smiths-seasonal-recipes-from 29
872019 Pork Chop and Salad Recipes from P Allen Smiths Seasonal Recipes from the Garden
httpslidepdfcomreaderfullpork-chop-and-salad-recipes-from-p-allen-smiths-seasonal-recipes-from 39
Copyright copy 2010 by Hortus Ltd
Photographs copyright copy 2010 by Ben Fink except pages6 7 14 47 56 58 73 96 115 125 129 134 135 152
153 172 177 185 187 188 209 228 244 which are
copyright copy 2010 by Hortus Ltd
All rights reserved
Published in the United States by Clarkson PotterPublishers an
imprint of the Crown Publishing Group a division of Random
House Inc New York
wwwcrownpublishingcom
wwwclarksonpottercom
CLARKSON POTTER is a trademark and POTTER with colophon
is a registered trademark of Random House Inc
Library of Congress Cataloging-in-Publication Data
Smith P Allen
[Seasonal recipes from the garden]
P Allen Smithrsquos seasonal recipes from the garden P Allen Smith
mdash 1st ed
1 Cookery 2 Cookery (Vegetables) 3 Cookery (Fruit)
I Title II Title Seasonal recipes from the garden
TX714S592 2010
6415mdashdc22 2009049730
ISBN 978-0-307-35108-1
Printed in China
Design by Stephanie Huntwork
Jacket photographs copy 2010 by Ben Fink
Photographs on pages 11ndash13 from the authorrsquos collection
10 9 8 7 6 5 4 3 2 1
First Edition
872019 Pork Chop and Salad Recipes from P Allen Smiths Seasonal Recipes from the Garden
httpslidepdfcomreaderfullpork-chop-and-salad-recipes-from-p-allen-smiths-seasonal-recipes-from 49
Contents
Introduction 9
Spring
Starters 17
Soups and Sandwiches 23
Salads 31
Main Dishes 40
Vegetables and Sides 51Bread and Such 59
Desserts 65
SummerStarters 77
Soups and Sandwiches 85
Salads 91
Main Dishes 101
Vegetables and Sides 109
Bread and Such 117
Desserts 125
872019 Pork Chop and Salad Recipes from P Allen Smiths Seasonal Recipes from the Garden
httpslidepdfcomreaderfullpork-chop-and-salad-recipes-from-p-allen-smiths-seasonal-recipes-from 59
Fall
Starters 137
Soups and Sandwiches 143
Salads 149
Main Dishes 155
Vegetables and Sides 165
Bread and Such 173
Desserts 179
WinterStarters 191
Soups and Sandwiches 197
Salads 203
Main Dishes 211
Vegetables and Sides 223
Bread and Such 230
Desserts 237
Resources
How to Grow Ingredientsfor Your Recipes 242
Acknowledgments 252
Index 254
872019 Pork Chop and Salad Recipes from P Allen Smiths Seasonal Recipes from the Garden
httpslidepdfcomreaderfullpork-chop-and-salad-recipes-from-p-allen-smiths-seasonal-recipes-from 69
Fall 1 6
BLACKBERRYPORK CHOPS
these days it is rare to find people who raise their own meat for thetable but it hasnrsquot been that many generations since most Americans lived on
farms and grew all their own food Prior to refrigeration meat such as pork was
served fresh in the fall and winter Farmers would wait until temperatures cooled
so the pork would keep through the winter Around Thanksgiving or soon after-
ward my grandparents would process their meat but it had to wait until the corn
had been put up in the crib the apples were picked all the canning was done and
the fall plowing was finished
They had preferences on how they cut their meat and they always had nice
thick pork chops I remember how good those were back then and I still like them
that way When you cook a thick chop itrsquos important to go slow so you donrsquotovercook it or it will be dry Letting the chops simmer in their own juices helps
keep the meat moist The crowning glory of this recipe is the sweet tang of the
blackberry gastrique a thick sauce made with a reduction of vinegar sugar and
blackberries It adds just the right accent to the flavor of the chops
Spray a wide nonreactive skillet with nonstick cooking spray and set it
over medium-high heat Arrange the pork chops in the skillet and sprinkle
them generously with pepper Brown the meat well on both sides 983096 to1048625983088 minutes total
Reduce the heat to medium-low cover the skillet and cook until the
chops are still moist and look slightly pink in the center 983094 to 983096 minutes Lift
the chops onto a platter and keep warm
Over medium heat add the brown sugar and water to the fat and
drippings left in the skillet Stir allowing the mixture to caramelize 1048627 to
983092 minutes Then add the blackberries vinegar sea salt and pepper and
cook stirring until the consistency becomes syrup-like 983093 to 983095 minutes
Transfer the pork chops to a serving platter and pour the blackberrygastrique over them Garnish with fresh blackberries and serve
SERVES 983094
983094 thick center-cutpork chops (about1048626 pounds total)trimmed of fat
Freshly ground blackpepper
FOR THE BLACKBER RY
GASTRIQUE
1048625 tablespoon lightbrown sugar
1048626 tablespoons water
frac12 cup fresh or frozenblackberries
983092frac12 teaspoons balsamicvinegar
frac12 teaspoon sea salt
frac14 teaspoon crackedblack pepper
frac12 cup freshblackberries for
garnish
872019 Pork Chop and Salad Recipes from P Allen Smiths Seasonal Recipes from the Garden
httpslidepdfcomreaderfullpork-chop-and-salad-recipes-from-p-allen-smiths-seasonal-recipes-from 79
2 0 4 P A l l e n Sm ith rsquo s Se a so n a l Re cipe s f r o m th e Ga r d e n
APPLE AND CARROTSALAD
this is a great make-ahead salad as it is surprisingly good the nextday It is also a kid-friendly dish blending the tartness of apples with the sweet-
ness of carrots Make sure you choose an apple with crisp flesh to give the salad a
nice crunchy texture and use the freshest carrots you can find Carrots being root
vegetables are tastier when they are grown in loose rich soil and have been
recently harvested You may be able to find carrots in different colorsmdashdeep red
bright orange bold yellowmdashwhich would add some rainbow hues to the salad
The proportions of carrots and apples are flexible depending on what you have on
hand If you like toss in a handful of raisins
Combine the yogurt mayonnaise lemon juice honey salt and pepper
in a large mixing bowl Stir together until the mixture is well combined
and then set it aside
Peel the carrots and cut them into matchsticks Put them in a bowl
Next quarter and core the apples and cut them
into matchsticks Combine the apples with the
carrots Immediately add the carrots and apples to
the yogurt mixture (moving quickly so the applesdonrsquot discolor)
Cover and refrigerate the salad for 983090 hours
or overnight Just before serving toss the poppy
seeds into the salad
SERVES 983094
frac14 cup plain yogurt
frac14 cup mayonnaise
1048625 tablespoon freshlemon juice
1048625 teaspoon honey
1048625 teaspoon kosher salt
1048625 teaspoon crackedblack pepper
983091 large carrots
1048626 medium Fuji Gala orGranny Smith apples
1048625 teaspoon poppy seeds
I grow lots of apples at the GardenHome Retreat Apples ripen at different
times so there are early mid- and late-season varieties Some are best when eatenfresh while others are better suited forcooking The Rome Beauty for exampleis used primarily for baking because it hasa firm acidic flesh and tough smoothskin Late-season apples are often usedfor cooking and most will last through thewinter if stored just above 1048627983090degF Some of my
favorite winter varieties are Arkansas BlackAshmeadrsquos Kernel Braeburn Coxrsquos OrangePippin Fuji and Calville Blanc drsquoHiver
872019 Pork Chop and Salad Recipes from P Allen Smiths Seasonal Recipes from the Garden
httpslidepdfcomreaderfullpork-chop-and-salad-recipes-from-p-allen-smiths-seasonal-recipes-from 89
872019 Pork Chop and Salad Recipes from P Allen Smiths Seasonal Recipes from the Garden
httpslidepdfcomreaderfullpork-chop-and-salad-recipes-from-p-allen-smiths-seasonal-recipes-from 99
872019 Pork Chop and Salad Recipes from P Allen Smiths Seasonal Recipes from the Garden
httpslidepdfcomreaderfullpork-chop-and-salad-recipes-from-p-allen-smiths-seasonal-recipes-from 39
Copyright copy 2010 by Hortus Ltd
Photographs copyright copy 2010 by Ben Fink except pages6 7 14 47 56 58 73 96 115 125 129 134 135 152
153 172 177 185 187 188 209 228 244 which are
copyright copy 2010 by Hortus Ltd
All rights reserved
Published in the United States by Clarkson PotterPublishers an
imprint of the Crown Publishing Group a division of Random
House Inc New York
wwwcrownpublishingcom
wwwclarksonpottercom
CLARKSON POTTER is a trademark and POTTER with colophon
is a registered trademark of Random House Inc
Library of Congress Cataloging-in-Publication Data
Smith P Allen
[Seasonal recipes from the garden]
P Allen Smithrsquos seasonal recipes from the garden P Allen Smith
mdash 1st ed
1 Cookery 2 Cookery (Vegetables) 3 Cookery (Fruit)
I Title II Title Seasonal recipes from the garden
TX714S592 2010
6415mdashdc22 2009049730
ISBN 978-0-307-35108-1
Printed in China
Design by Stephanie Huntwork
Jacket photographs copy 2010 by Ben Fink
Photographs on pages 11ndash13 from the authorrsquos collection
10 9 8 7 6 5 4 3 2 1
First Edition
872019 Pork Chop and Salad Recipes from P Allen Smiths Seasonal Recipes from the Garden
httpslidepdfcomreaderfullpork-chop-and-salad-recipes-from-p-allen-smiths-seasonal-recipes-from 49
Contents
Introduction 9
Spring
Starters 17
Soups and Sandwiches 23
Salads 31
Main Dishes 40
Vegetables and Sides 51Bread and Such 59
Desserts 65
SummerStarters 77
Soups and Sandwiches 85
Salads 91
Main Dishes 101
Vegetables and Sides 109
Bread and Such 117
Desserts 125
872019 Pork Chop and Salad Recipes from P Allen Smiths Seasonal Recipes from the Garden
httpslidepdfcomreaderfullpork-chop-and-salad-recipes-from-p-allen-smiths-seasonal-recipes-from 59
Fall
Starters 137
Soups and Sandwiches 143
Salads 149
Main Dishes 155
Vegetables and Sides 165
Bread and Such 173
Desserts 179
WinterStarters 191
Soups and Sandwiches 197
Salads 203
Main Dishes 211
Vegetables and Sides 223
Bread and Such 230
Desserts 237
Resources
How to Grow Ingredientsfor Your Recipes 242
Acknowledgments 252
Index 254
872019 Pork Chop and Salad Recipes from P Allen Smiths Seasonal Recipes from the Garden
httpslidepdfcomreaderfullpork-chop-and-salad-recipes-from-p-allen-smiths-seasonal-recipes-from 69
Fall 1 6
BLACKBERRYPORK CHOPS
these days it is rare to find people who raise their own meat for thetable but it hasnrsquot been that many generations since most Americans lived on
farms and grew all their own food Prior to refrigeration meat such as pork was
served fresh in the fall and winter Farmers would wait until temperatures cooled
so the pork would keep through the winter Around Thanksgiving or soon after-
ward my grandparents would process their meat but it had to wait until the corn
had been put up in the crib the apples were picked all the canning was done and
the fall plowing was finished
They had preferences on how they cut their meat and they always had nice
thick pork chops I remember how good those were back then and I still like them
that way When you cook a thick chop itrsquos important to go slow so you donrsquotovercook it or it will be dry Letting the chops simmer in their own juices helps
keep the meat moist The crowning glory of this recipe is the sweet tang of the
blackberry gastrique a thick sauce made with a reduction of vinegar sugar and
blackberries It adds just the right accent to the flavor of the chops
Spray a wide nonreactive skillet with nonstick cooking spray and set it
over medium-high heat Arrange the pork chops in the skillet and sprinkle
them generously with pepper Brown the meat well on both sides 983096 to1048625983088 minutes total
Reduce the heat to medium-low cover the skillet and cook until the
chops are still moist and look slightly pink in the center 983094 to 983096 minutes Lift
the chops onto a platter and keep warm
Over medium heat add the brown sugar and water to the fat and
drippings left in the skillet Stir allowing the mixture to caramelize 1048627 to
983092 minutes Then add the blackberries vinegar sea salt and pepper and
cook stirring until the consistency becomes syrup-like 983093 to 983095 minutes
Transfer the pork chops to a serving platter and pour the blackberrygastrique over them Garnish with fresh blackberries and serve
SERVES 983094
983094 thick center-cutpork chops (about1048626 pounds total)trimmed of fat
Freshly ground blackpepper
FOR THE BLACKBER RY
GASTRIQUE
1048625 tablespoon lightbrown sugar
1048626 tablespoons water
frac12 cup fresh or frozenblackberries
983092frac12 teaspoons balsamicvinegar
frac12 teaspoon sea salt
frac14 teaspoon crackedblack pepper
frac12 cup freshblackberries for
garnish
872019 Pork Chop and Salad Recipes from P Allen Smiths Seasonal Recipes from the Garden
httpslidepdfcomreaderfullpork-chop-and-salad-recipes-from-p-allen-smiths-seasonal-recipes-from 79
2 0 4 P A l l e n Sm ith rsquo s Se a so n a l Re cipe s f r o m th e Ga r d e n
APPLE AND CARROTSALAD
this is a great make-ahead salad as it is surprisingly good the nextday It is also a kid-friendly dish blending the tartness of apples with the sweet-
ness of carrots Make sure you choose an apple with crisp flesh to give the salad a
nice crunchy texture and use the freshest carrots you can find Carrots being root
vegetables are tastier when they are grown in loose rich soil and have been
recently harvested You may be able to find carrots in different colorsmdashdeep red
bright orange bold yellowmdashwhich would add some rainbow hues to the salad
The proportions of carrots and apples are flexible depending on what you have on
hand If you like toss in a handful of raisins
Combine the yogurt mayonnaise lemon juice honey salt and pepper
in a large mixing bowl Stir together until the mixture is well combined
and then set it aside
Peel the carrots and cut them into matchsticks Put them in a bowl
Next quarter and core the apples and cut them
into matchsticks Combine the apples with the
carrots Immediately add the carrots and apples to
the yogurt mixture (moving quickly so the applesdonrsquot discolor)
Cover and refrigerate the salad for 983090 hours
or overnight Just before serving toss the poppy
seeds into the salad
SERVES 983094
frac14 cup plain yogurt
frac14 cup mayonnaise
1048625 tablespoon freshlemon juice
1048625 teaspoon honey
1048625 teaspoon kosher salt
1048625 teaspoon crackedblack pepper
983091 large carrots
1048626 medium Fuji Gala orGranny Smith apples
1048625 teaspoon poppy seeds
I grow lots of apples at the GardenHome Retreat Apples ripen at different
times so there are early mid- and late-season varieties Some are best when eatenfresh while others are better suited forcooking The Rome Beauty for exampleis used primarily for baking because it hasa firm acidic flesh and tough smoothskin Late-season apples are often usedfor cooking and most will last through thewinter if stored just above 1048627983090degF Some of my
favorite winter varieties are Arkansas BlackAshmeadrsquos Kernel Braeburn Coxrsquos OrangePippin Fuji and Calville Blanc drsquoHiver
872019 Pork Chop and Salad Recipes from P Allen Smiths Seasonal Recipes from the Garden
httpslidepdfcomreaderfullpork-chop-and-salad-recipes-from-p-allen-smiths-seasonal-recipes-from 89
872019 Pork Chop and Salad Recipes from P Allen Smiths Seasonal Recipes from the Garden
httpslidepdfcomreaderfullpork-chop-and-salad-recipes-from-p-allen-smiths-seasonal-recipes-from 99
872019 Pork Chop and Salad Recipes from P Allen Smiths Seasonal Recipes from the Garden
httpslidepdfcomreaderfullpork-chop-and-salad-recipes-from-p-allen-smiths-seasonal-recipes-from 49
Contents
Introduction 9
Spring
Starters 17
Soups and Sandwiches 23
Salads 31
Main Dishes 40
Vegetables and Sides 51Bread and Such 59
Desserts 65
SummerStarters 77
Soups and Sandwiches 85
Salads 91
Main Dishes 101
Vegetables and Sides 109
Bread and Such 117
Desserts 125
872019 Pork Chop and Salad Recipes from P Allen Smiths Seasonal Recipes from the Garden
httpslidepdfcomreaderfullpork-chop-and-salad-recipes-from-p-allen-smiths-seasonal-recipes-from 59
Fall
Starters 137
Soups and Sandwiches 143
Salads 149
Main Dishes 155
Vegetables and Sides 165
Bread and Such 173
Desserts 179
WinterStarters 191
Soups and Sandwiches 197
Salads 203
Main Dishes 211
Vegetables and Sides 223
Bread and Such 230
Desserts 237
Resources
How to Grow Ingredientsfor Your Recipes 242
Acknowledgments 252
Index 254
872019 Pork Chop and Salad Recipes from P Allen Smiths Seasonal Recipes from the Garden
httpslidepdfcomreaderfullpork-chop-and-salad-recipes-from-p-allen-smiths-seasonal-recipes-from 69
Fall 1 6
BLACKBERRYPORK CHOPS
these days it is rare to find people who raise their own meat for thetable but it hasnrsquot been that many generations since most Americans lived on
farms and grew all their own food Prior to refrigeration meat such as pork was
served fresh in the fall and winter Farmers would wait until temperatures cooled
so the pork would keep through the winter Around Thanksgiving or soon after-
ward my grandparents would process their meat but it had to wait until the corn
had been put up in the crib the apples were picked all the canning was done and
the fall plowing was finished
They had preferences on how they cut their meat and they always had nice
thick pork chops I remember how good those were back then and I still like them
that way When you cook a thick chop itrsquos important to go slow so you donrsquotovercook it or it will be dry Letting the chops simmer in their own juices helps
keep the meat moist The crowning glory of this recipe is the sweet tang of the
blackberry gastrique a thick sauce made with a reduction of vinegar sugar and
blackberries It adds just the right accent to the flavor of the chops
Spray a wide nonreactive skillet with nonstick cooking spray and set it
over medium-high heat Arrange the pork chops in the skillet and sprinkle
them generously with pepper Brown the meat well on both sides 983096 to1048625983088 minutes total
Reduce the heat to medium-low cover the skillet and cook until the
chops are still moist and look slightly pink in the center 983094 to 983096 minutes Lift
the chops onto a platter and keep warm
Over medium heat add the brown sugar and water to the fat and
drippings left in the skillet Stir allowing the mixture to caramelize 1048627 to
983092 minutes Then add the blackberries vinegar sea salt and pepper and
cook stirring until the consistency becomes syrup-like 983093 to 983095 minutes
Transfer the pork chops to a serving platter and pour the blackberrygastrique over them Garnish with fresh blackberries and serve
SERVES 983094
983094 thick center-cutpork chops (about1048626 pounds total)trimmed of fat
Freshly ground blackpepper
FOR THE BLACKBER RY
GASTRIQUE
1048625 tablespoon lightbrown sugar
1048626 tablespoons water
frac12 cup fresh or frozenblackberries
983092frac12 teaspoons balsamicvinegar
frac12 teaspoon sea salt
frac14 teaspoon crackedblack pepper
frac12 cup freshblackberries for
garnish
872019 Pork Chop and Salad Recipes from P Allen Smiths Seasonal Recipes from the Garden
httpslidepdfcomreaderfullpork-chop-and-salad-recipes-from-p-allen-smiths-seasonal-recipes-from 79
2 0 4 P A l l e n Sm ith rsquo s Se a so n a l Re cipe s f r o m th e Ga r d e n
APPLE AND CARROTSALAD
this is a great make-ahead salad as it is surprisingly good the nextday It is also a kid-friendly dish blending the tartness of apples with the sweet-
ness of carrots Make sure you choose an apple with crisp flesh to give the salad a
nice crunchy texture and use the freshest carrots you can find Carrots being root
vegetables are tastier when they are grown in loose rich soil and have been
recently harvested You may be able to find carrots in different colorsmdashdeep red
bright orange bold yellowmdashwhich would add some rainbow hues to the salad
The proportions of carrots and apples are flexible depending on what you have on
hand If you like toss in a handful of raisins
Combine the yogurt mayonnaise lemon juice honey salt and pepper
in a large mixing bowl Stir together until the mixture is well combined
and then set it aside
Peel the carrots and cut them into matchsticks Put them in a bowl
Next quarter and core the apples and cut them
into matchsticks Combine the apples with the
carrots Immediately add the carrots and apples to
the yogurt mixture (moving quickly so the applesdonrsquot discolor)
Cover and refrigerate the salad for 983090 hours
or overnight Just before serving toss the poppy
seeds into the salad
SERVES 983094
frac14 cup plain yogurt
frac14 cup mayonnaise
1048625 tablespoon freshlemon juice
1048625 teaspoon honey
1048625 teaspoon kosher salt
1048625 teaspoon crackedblack pepper
983091 large carrots
1048626 medium Fuji Gala orGranny Smith apples
1048625 teaspoon poppy seeds
I grow lots of apples at the GardenHome Retreat Apples ripen at different
times so there are early mid- and late-season varieties Some are best when eatenfresh while others are better suited forcooking The Rome Beauty for exampleis used primarily for baking because it hasa firm acidic flesh and tough smoothskin Late-season apples are often usedfor cooking and most will last through thewinter if stored just above 1048627983090degF Some of my
favorite winter varieties are Arkansas BlackAshmeadrsquos Kernel Braeburn Coxrsquos OrangePippin Fuji and Calville Blanc drsquoHiver
872019 Pork Chop and Salad Recipes from P Allen Smiths Seasonal Recipes from the Garden
httpslidepdfcomreaderfullpork-chop-and-salad-recipes-from-p-allen-smiths-seasonal-recipes-from 89
872019 Pork Chop and Salad Recipes from P Allen Smiths Seasonal Recipes from the Garden
httpslidepdfcomreaderfullpork-chop-and-salad-recipes-from-p-allen-smiths-seasonal-recipes-from 99
872019 Pork Chop and Salad Recipes from P Allen Smiths Seasonal Recipes from the Garden
httpslidepdfcomreaderfullpork-chop-and-salad-recipes-from-p-allen-smiths-seasonal-recipes-from 59
Fall
Starters 137
Soups and Sandwiches 143
Salads 149
Main Dishes 155
Vegetables and Sides 165
Bread and Such 173
Desserts 179
WinterStarters 191
Soups and Sandwiches 197
Salads 203
Main Dishes 211
Vegetables and Sides 223
Bread and Such 230
Desserts 237
Resources
How to Grow Ingredientsfor Your Recipes 242
Acknowledgments 252
Index 254
872019 Pork Chop and Salad Recipes from P Allen Smiths Seasonal Recipes from the Garden
httpslidepdfcomreaderfullpork-chop-and-salad-recipes-from-p-allen-smiths-seasonal-recipes-from 69
Fall 1 6
BLACKBERRYPORK CHOPS
these days it is rare to find people who raise their own meat for thetable but it hasnrsquot been that many generations since most Americans lived on
farms and grew all their own food Prior to refrigeration meat such as pork was
served fresh in the fall and winter Farmers would wait until temperatures cooled
so the pork would keep through the winter Around Thanksgiving or soon after-
ward my grandparents would process their meat but it had to wait until the corn
had been put up in the crib the apples were picked all the canning was done and
the fall plowing was finished
They had preferences on how they cut their meat and they always had nice
thick pork chops I remember how good those were back then and I still like them
that way When you cook a thick chop itrsquos important to go slow so you donrsquotovercook it or it will be dry Letting the chops simmer in their own juices helps
keep the meat moist The crowning glory of this recipe is the sweet tang of the
blackberry gastrique a thick sauce made with a reduction of vinegar sugar and
blackberries It adds just the right accent to the flavor of the chops
Spray a wide nonreactive skillet with nonstick cooking spray and set it
over medium-high heat Arrange the pork chops in the skillet and sprinkle
them generously with pepper Brown the meat well on both sides 983096 to1048625983088 minutes total
Reduce the heat to medium-low cover the skillet and cook until the
chops are still moist and look slightly pink in the center 983094 to 983096 minutes Lift
the chops onto a platter and keep warm
Over medium heat add the brown sugar and water to the fat and
drippings left in the skillet Stir allowing the mixture to caramelize 1048627 to
983092 minutes Then add the blackberries vinegar sea salt and pepper and
cook stirring until the consistency becomes syrup-like 983093 to 983095 minutes
Transfer the pork chops to a serving platter and pour the blackberrygastrique over them Garnish with fresh blackberries and serve
SERVES 983094
983094 thick center-cutpork chops (about1048626 pounds total)trimmed of fat
Freshly ground blackpepper
FOR THE BLACKBER RY
GASTRIQUE
1048625 tablespoon lightbrown sugar
1048626 tablespoons water
frac12 cup fresh or frozenblackberries
983092frac12 teaspoons balsamicvinegar
frac12 teaspoon sea salt
frac14 teaspoon crackedblack pepper
frac12 cup freshblackberries for
garnish
872019 Pork Chop and Salad Recipes from P Allen Smiths Seasonal Recipes from the Garden
httpslidepdfcomreaderfullpork-chop-and-salad-recipes-from-p-allen-smiths-seasonal-recipes-from 79
2 0 4 P A l l e n Sm ith rsquo s Se a so n a l Re cipe s f r o m th e Ga r d e n
APPLE AND CARROTSALAD
this is a great make-ahead salad as it is surprisingly good the nextday It is also a kid-friendly dish blending the tartness of apples with the sweet-
ness of carrots Make sure you choose an apple with crisp flesh to give the salad a
nice crunchy texture and use the freshest carrots you can find Carrots being root
vegetables are tastier when they are grown in loose rich soil and have been
recently harvested You may be able to find carrots in different colorsmdashdeep red
bright orange bold yellowmdashwhich would add some rainbow hues to the salad
The proportions of carrots and apples are flexible depending on what you have on
hand If you like toss in a handful of raisins
Combine the yogurt mayonnaise lemon juice honey salt and pepper
in a large mixing bowl Stir together until the mixture is well combined
and then set it aside
Peel the carrots and cut them into matchsticks Put them in a bowl
Next quarter and core the apples and cut them
into matchsticks Combine the apples with the
carrots Immediately add the carrots and apples to
the yogurt mixture (moving quickly so the applesdonrsquot discolor)
Cover and refrigerate the salad for 983090 hours
or overnight Just before serving toss the poppy
seeds into the salad
SERVES 983094
frac14 cup plain yogurt
frac14 cup mayonnaise
1048625 tablespoon freshlemon juice
1048625 teaspoon honey
1048625 teaspoon kosher salt
1048625 teaspoon crackedblack pepper
983091 large carrots
1048626 medium Fuji Gala orGranny Smith apples
1048625 teaspoon poppy seeds
I grow lots of apples at the GardenHome Retreat Apples ripen at different
times so there are early mid- and late-season varieties Some are best when eatenfresh while others are better suited forcooking The Rome Beauty for exampleis used primarily for baking because it hasa firm acidic flesh and tough smoothskin Late-season apples are often usedfor cooking and most will last through thewinter if stored just above 1048627983090degF Some of my
favorite winter varieties are Arkansas BlackAshmeadrsquos Kernel Braeburn Coxrsquos OrangePippin Fuji and Calville Blanc drsquoHiver
872019 Pork Chop and Salad Recipes from P Allen Smiths Seasonal Recipes from the Garden
httpslidepdfcomreaderfullpork-chop-and-salad-recipes-from-p-allen-smiths-seasonal-recipes-from 89
872019 Pork Chop and Salad Recipes from P Allen Smiths Seasonal Recipes from the Garden
httpslidepdfcomreaderfullpork-chop-and-salad-recipes-from-p-allen-smiths-seasonal-recipes-from 99
872019 Pork Chop and Salad Recipes from P Allen Smiths Seasonal Recipes from the Garden
httpslidepdfcomreaderfullpork-chop-and-salad-recipes-from-p-allen-smiths-seasonal-recipes-from 69
Fall 1 6
BLACKBERRYPORK CHOPS
these days it is rare to find people who raise their own meat for thetable but it hasnrsquot been that many generations since most Americans lived on
farms and grew all their own food Prior to refrigeration meat such as pork was
served fresh in the fall and winter Farmers would wait until temperatures cooled
so the pork would keep through the winter Around Thanksgiving or soon after-
ward my grandparents would process their meat but it had to wait until the corn
had been put up in the crib the apples were picked all the canning was done and
the fall plowing was finished
They had preferences on how they cut their meat and they always had nice
thick pork chops I remember how good those were back then and I still like them
that way When you cook a thick chop itrsquos important to go slow so you donrsquotovercook it or it will be dry Letting the chops simmer in their own juices helps
keep the meat moist The crowning glory of this recipe is the sweet tang of the
blackberry gastrique a thick sauce made with a reduction of vinegar sugar and
blackberries It adds just the right accent to the flavor of the chops
Spray a wide nonreactive skillet with nonstick cooking spray and set it
over medium-high heat Arrange the pork chops in the skillet and sprinkle
them generously with pepper Brown the meat well on both sides 983096 to1048625983088 minutes total
Reduce the heat to medium-low cover the skillet and cook until the
chops are still moist and look slightly pink in the center 983094 to 983096 minutes Lift
the chops onto a platter and keep warm
Over medium heat add the brown sugar and water to the fat and
drippings left in the skillet Stir allowing the mixture to caramelize 1048627 to
983092 minutes Then add the blackberries vinegar sea salt and pepper and
cook stirring until the consistency becomes syrup-like 983093 to 983095 minutes
Transfer the pork chops to a serving platter and pour the blackberrygastrique over them Garnish with fresh blackberries and serve
SERVES 983094
983094 thick center-cutpork chops (about1048626 pounds total)trimmed of fat
Freshly ground blackpepper
FOR THE BLACKBER RY
GASTRIQUE
1048625 tablespoon lightbrown sugar
1048626 tablespoons water
frac12 cup fresh or frozenblackberries
983092frac12 teaspoons balsamicvinegar
frac12 teaspoon sea salt
frac14 teaspoon crackedblack pepper
frac12 cup freshblackberries for
garnish
872019 Pork Chop and Salad Recipes from P Allen Smiths Seasonal Recipes from the Garden
httpslidepdfcomreaderfullpork-chop-and-salad-recipes-from-p-allen-smiths-seasonal-recipes-from 79
2 0 4 P A l l e n Sm ith rsquo s Se a so n a l Re cipe s f r o m th e Ga r d e n
APPLE AND CARROTSALAD
this is a great make-ahead salad as it is surprisingly good the nextday It is also a kid-friendly dish blending the tartness of apples with the sweet-
ness of carrots Make sure you choose an apple with crisp flesh to give the salad a
nice crunchy texture and use the freshest carrots you can find Carrots being root
vegetables are tastier when they are grown in loose rich soil and have been
recently harvested You may be able to find carrots in different colorsmdashdeep red
bright orange bold yellowmdashwhich would add some rainbow hues to the salad
The proportions of carrots and apples are flexible depending on what you have on
hand If you like toss in a handful of raisins
Combine the yogurt mayonnaise lemon juice honey salt and pepper
in a large mixing bowl Stir together until the mixture is well combined
and then set it aside
Peel the carrots and cut them into matchsticks Put them in a bowl
Next quarter and core the apples and cut them
into matchsticks Combine the apples with the
carrots Immediately add the carrots and apples to
the yogurt mixture (moving quickly so the applesdonrsquot discolor)
Cover and refrigerate the salad for 983090 hours
or overnight Just before serving toss the poppy
seeds into the salad
SERVES 983094
frac14 cup plain yogurt
frac14 cup mayonnaise
1048625 tablespoon freshlemon juice
1048625 teaspoon honey
1048625 teaspoon kosher salt
1048625 teaspoon crackedblack pepper
983091 large carrots
1048626 medium Fuji Gala orGranny Smith apples
1048625 teaspoon poppy seeds
I grow lots of apples at the GardenHome Retreat Apples ripen at different
times so there are early mid- and late-season varieties Some are best when eatenfresh while others are better suited forcooking The Rome Beauty for exampleis used primarily for baking because it hasa firm acidic flesh and tough smoothskin Late-season apples are often usedfor cooking and most will last through thewinter if stored just above 1048627983090degF Some of my
favorite winter varieties are Arkansas BlackAshmeadrsquos Kernel Braeburn Coxrsquos OrangePippin Fuji and Calville Blanc drsquoHiver
872019 Pork Chop and Salad Recipes from P Allen Smiths Seasonal Recipes from the Garden
httpslidepdfcomreaderfullpork-chop-and-salad-recipes-from-p-allen-smiths-seasonal-recipes-from 89
872019 Pork Chop and Salad Recipes from P Allen Smiths Seasonal Recipes from the Garden
httpslidepdfcomreaderfullpork-chop-and-salad-recipes-from-p-allen-smiths-seasonal-recipes-from 99
872019 Pork Chop and Salad Recipes from P Allen Smiths Seasonal Recipes from the Garden
httpslidepdfcomreaderfullpork-chop-and-salad-recipes-from-p-allen-smiths-seasonal-recipes-from 79
2 0 4 P A l l e n Sm ith rsquo s Se a so n a l Re cipe s f r o m th e Ga r d e n
APPLE AND CARROTSALAD
this is a great make-ahead salad as it is surprisingly good the nextday It is also a kid-friendly dish blending the tartness of apples with the sweet-
ness of carrots Make sure you choose an apple with crisp flesh to give the salad a
nice crunchy texture and use the freshest carrots you can find Carrots being root
vegetables are tastier when they are grown in loose rich soil and have been
recently harvested You may be able to find carrots in different colorsmdashdeep red
bright orange bold yellowmdashwhich would add some rainbow hues to the salad
The proportions of carrots and apples are flexible depending on what you have on
hand If you like toss in a handful of raisins
Combine the yogurt mayonnaise lemon juice honey salt and pepper
in a large mixing bowl Stir together until the mixture is well combined
and then set it aside
Peel the carrots and cut them into matchsticks Put them in a bowl
Next quarter and core the apples and cut them
into matchsticks Combine the apples with the
carrots Immediately add the carrots and apples to
the yogurt mixture (moving quickly so the applesdonrsquot discolor)
Cover and refrigerate the salad for 983090 hours
or overnight Just before serving toss the poppy
seeds into the salad
SERVES 983094
frac14 cup plain yogurt
frac14 cup mayonnaise
1048625 tablespoon freshlemon juice
1048625 teaspoon honey
1048625 teaspoon kosher salt
1048625 teaspoon crackedblack pepper
983091 large carrots
1048626 medium Fuji Gala orGranny Smith apples
1048625 teaspoon poppy seeds
I grow lots of apples at the GardenHome Retreat Apples ripen at different
times so there are early mid- and late-season varieties Some are best when eatenfresh while others are better suited forcooking The Rome Beauty for exampleis used primarily for baking because it hasa firm acidic flesh and tough smoothskin Late-season apples are often usedfor cooking and most will last through thewinter if stored just above 1048627983090degF Some of my
favorite winter varieties are Arkansas BlackAshmeadrsquos Kernel Braeburn Coxrsquos OrangePippin Fuji and Calville Blanc drsquoHiver
872019 Pork Chop and Salad Recipes from P Allen Smiths Seasonal Recipes from the Garden
httpslidepdfcomreaderfullpork-chop-and-salad-recipes-from-p-allen-smiths-seasonal-recipes-from 89
872019 Pork Chop and Salad Recipes from P Allen Smiths Seasonal Recipes from the Garden
httpslidepdfcomreaderfullpork-chop-and-salad-recipes-from-p-allen-smiths-seasonal-recipes-from 99
872019 Pork Chop and Salad Recipes from P Allen Smiths Seasonal Recipes from the Garden
httpslidepdfcomreaderfullpork-chop-and-salad-recipes-from-p-allen-smiths-seasonal-recipes-from 89
872019 Pork Chop and Salad Recipes from P Allen Smiths Seasonal Recipes from the Garden
httpslidepdfcomreaderfullpork-chop-and-salad-recipes-from-p-allen-smiths-seasonal-recipes-from 99
872019 Pork Chop and Salad Recipes from P Allen Smiths Seasonal Recipes from the Garden
httpslidepdfcomreaderfullpork-chop-and-salad-recipes-from-p-allen-smiths-seasonal-recipes-from 99