Posts Tagged Food
APPLE SMOKED PORK CHOPS – MONDAY NIGHT – WEDDING WEEK AT THE LARK INN
Posted by patandkrislarkin in Cooking and Baking on February 20, 2012
This is a recipe from our recipe book: Wedding week at The Lark Inn. For those of you not familiar with this recipe book, it is something we put together after our daughter’s wedding. The wedding was a destination event so, as all the guests arrived during the week prior to the wedding, we were cooking for an increasing number of guests. We reached the peak at the Dinner the night before the wedding and the brunch the morning of . . . about 100 guests. This recipe is for apple smoked pork chops my husband Pat made for our Monday night group of about 15 friends and relatives. In the next few days, I will be sharing more recipes from that day. Save them and put them together for an outstanding dinner party!
Shopping List:
2 Packages of 10 Center Cut Pork Chops (make sure they are about 1/2″ thick.
Fred’s Rub
Servings: 15
Season the pork chops heavily on one side with “Fred’s Rub”*
Cover and put the seasoned chops in the fridge for at least 2 hours.
Preparation:
Start smoker with apple wood in the smoke chamber and crank the heat up to high. On our Treagor electric smoker, that is about 425 to 450°.
Once smoker has reached at least 425° put the chops on the grate, seasoned side down.
Cook for about five minutes and turn.
Continue to cook until temperature in the middle of the chop is 145° and remove and cover in foil.
Let stand for at least 10 Minutes before serving.
Alternate cooking method:
Because of the small size of my smoker and the large number of guests for dinner I also fired up my gas grill on high.
I put half of the pork chops on the smoker, seasoned side down and the other half on the grill, seasoned side down.
I cooked them for about five minutes, turned them and cooked them for another 5 minutes or so.
Then, I switched; moved the chops from the smoker on to the grill and those from the grill on to the smoker.
Tip: You might want to use a tray to put one of the groups of chops on to make room for the other set of chops . . . otherwise you could become trapped in a terminal do-loop of making room on the grill for the smoked chops . . . but there isn’t room . . . I better move them . . . but there isn’t room . . . so I better move them . . . we don’t want to have to send someone over to rescue you. If you think this may be a problem . . . you should probably not cook pork chops alone! This could be especially dangerous if alcohol is involved.
Once you have finally navigated the switching process, cook them for another 5 or so minutes on each side until the internal temp reaches 145°.
Remove, cover with foil and let stand for at least 10 minutes before serving.
I hope you enjoyed this recipe. As I said before, save these “Wedding at The Lark Inn” recipes and put them together for a great meal for whatever occasion.
Thank you for reading!
Kris
Visit my web site for videos, menus and a schedule for upcoming cooking classes at The Lark Inn.
APPLE CHEESE BALL
Posted by patandkrislarkin in Cooking and Baking on February 15, 2012
OK . . . OK . . . I KNOW . . . CHEESE BALL . . . REALLY?!?!? YES REALLY! This Cheese ball (apple) is great tasting and . . . it’s fun to make! I love to have it ready at the beginning of my cooking classes or at a social gathering. I just serve it with some wheat or multi-grain crackers . . . . really, almost anything will go well with it. It works great to have something there that my guests can “nosh” on while they are waiting . . . for whatever they’re waiting for.
We made this in our Lark inn Cooking Class last October and it was a big hit. Enjoy!
PREP: 15 MINUTES
CHILLING TIME: 2 HOURS
SERVES – 10 TO 12 APPETIZER SERVINGS
Ingredients:
8 OUNCES WHITE CHEDDAR CHEESE, SHREDDED
1 (8-OUNCE) PACKAGE CREAM CHEESE, SOFTENED
1 TEASPOON GARLIC POWDER
1/8 TEASPOON GROUND RED PEPPER
SMOKED PAPRIKA
1 ½ INCH CINNAMON STICK
1 BAY LEAF
Directions:
- 1. Process first 4 ingredients in a food processor until smooth, stopping to scrape down sides. Chill 30 minutes.
- 2. Shape cheese mixture into a ball, and make an indentation in the top to resemble an apple. Chill ball 30 minutes.
- 3. Coat ball heavily with paprika; cover and chill 1 hour
- 4. Insert cinnamon stick and bay leaf into indentation to resemble apple stem and leaf. Serve with assorted crackers or Cheddar-Pecan Shortbread leaves.
If this was interesting to you, visit my web site and check out a cooking class that works for you.
Thanks for reading!
Kris
SPINACH CHICKEN SALAD
Posted by patandkrislarkin in Cooking and Baking, Uncategorized on February 7, 2012
This is a fabulous chicken salad . . . and pretty too. We made this in my December cooking class and the spinach makes it light enough to go well any time of year. On the other hand, the chicken is heavy enough that it can hold it’s own in the Winter or Fall. it’s appearance is festive regardless of the time of year or event. ENJOY!
PREP: 30 MINUTES
COOKING TIME: 5-10 MINUTES
RESTING TIME: 30 MINUTES
SERVES – 6
Ingredients:
4 BONE-IN SKIN-ON CHICKEN BREASTS, POACHED WITH HERBS AND AROMATICS
1-2 SPRIGS OF FRESH THYME
1 TEASPOON PEPPERCORNS
¼ CUP CELERY TOPS AND END PIECES
3-4 TABLESPOONS CRANBERRY HORSERADISH SAUCE (OR 3 TABLESPOONS WHOLE CRANBERRY SAUCE* AND 1 TABLESPOON HORSERADISH SAUCE)
½ CUP SLIVERED ALMONDS (TOASTED)
½ CUP CHOPPED CELERY
SALT AND FRESHLY GROUND PEPPER TO TASTe
¾ CUP MAYONNAISE
Directions:
- 1. After poaching chicken, discard the skin and bones and cut into bite-size pieces**
- 2. Combine cooked chicken with the cranberries, cranberry horseradish sauce, almonds, celery, salt and pepper. Add the mayonnaise and mix well.
- 3. Chill until serving time.
* recipe to follow for Whole Cranberry Sauce
** To poach chicken: place chicken breast (with bone and skin) in cold water to cover with fresh thyme, peppercorns and celery. AS SOON AS IT STARTS TO BUBBLE/BOIL TURN OFF THE HEAT!!! Cover and it will continue to cook for ½ hour.
If you would like to learn more about the Lark Inn Cooking Classes or crafting a custom cooking class for you or your organization, please visit my website.
Thanks for reading!
Kris Larkin
GARLIC BREADSTICKS
Posted by patandkrislarkin in Cooking and Baking on February 6, 2012
This is recipe we prepared in my January “Start your New Year Healthy!” cooking class at our guest house in The Flint Hills of Kansas; The Lark Inn
PREP: 15 MINUTES
BAKING TIME: 18 MINUTES
OVEN TEMP: 350 DEGREES
SERVES – 6
POINTSPLUS VALUE: 5
Ingredients:
2 TABLESPOONS OLIVE OIL
1 TABLESPOON UNSALTED BUTTER
3 CLOVES GARLIC, MINCED
½ TEASPOON SALT
1 12-OZ LOAF WHOLE-GRAIN ITALIAN BREAD
¼ CUP FINELY CHOPPED FRESH PARSLEY LEAVES
Directions:
- 1. Preheat oven to 350 degrees. In a small saucepan, combine oil, butter, garlic, and salt. Heat over medium-low heat until butter is melted; remove from heat.
- 2. Cut the bread in half lengthwise, then cut each half crosswise into 3 pieces. Then cut each piece into four ½ inch sticks. Brush the breadsticks with the garlic-infused mixture. Sprinkle with parsley, and place on a baking sheet. Bake until the edges are golden brown, about 18-20 minutes.
Nutrition per serving: 200 calories, 9g fat, 26g carbs, 2g fiber, 4g protein.
For more information about our recipes and gourmet cooking classes, visit my website.
Thank you for reading!
Kris Larkin
BANANA PUDDING
Posted by patandkrislarkin in Cooking and Baking on January 24, 2012
PREP: 35 MINUTES
CHILLING TIME: 4 -24 HOURS
SERVES – 4
PLUSPOINTS VALUE: 7
Ingredients:
1 CUP 2% MILK
1 CUP PLAIN UNSWEETENED ALMOND MILK
3 TABLESPOONS CORNSTARCH
PINCH OF KOSHER SALT
2/3 CUP SUGAR
1 LARGE EGG
1 TEASPOON VANILLA EXTRACT
2 LARGE BANANAS
6 LOW-FAT GRAHAM CRACKERS, BROKEN INTO 1-INCH PIECES
1 TABLESPOON COCOA POWDER (SWEETENED OR UNSWEETENED)
¼ CUP SLICED ALMONDS, TOASTED
Directions:
- 1. Heat the milk and almond milk in a saucepan over medium heat until almost simmering; remove from the heat. Meanwhile, whisk the cornstarch, salt, sugar and egg in a medium heatproof bowl. Pour about half the hot milk mixture into the bowl and whisk vigorously until smooth. Pour the mixture back into the saucepan and cook over medium heat, whisking vigorously, until thick and starting to bubble-1 to 2 minutes. Whisk in the vanilla. Transfer the mixture to a bowl and let cool, stirring occasionally. Cut the bananas into thin slices.
- 2. Layer a few banana slices, a few pieces of graham cracker and 2 tablespoons of the prepared pudding in each of 4 glasses; sprinkle with cocoa powder and almonds, then repeat to make 2 more layers. Cover with plastic wrap and chill 4 hours or overnight.
Nutritional – Per serving: Calories 253, Fat 7g, Carbohydrate 45g, Fiber 3g, Protein 6g, Sodium 173mg
Thank you for reading!
Kris
To learn more about Kris Larkin and her gourmet cooking classes at The Lark Inn in The Flint Hills of Kansas visit her website.
OVEN-ROASTED BRUSSELS SPROUTS With Chipotle-Lemon Aioli
Posted by patandkrislarkin in Cooking and Baking on January 20, 2012
Brussels Sprouts are probably one of the most misunderstood vegetables out there. Start with the spelling: B-R-U-S-S-E-L-S SP-R-O-U-T-S . . . Brussels . . . really? There is really an “S” at the end of “Brussel! Anyway, now that you’ve have your daily dose of spelling instruction let’s get on to it: Roasting vegetables is great way to unlock a great flavor of vegetables that most other ways of preparation won’t. I have run into very few people who tell me they like Brussels sprouts at the beginning of one of my cooking classes. I have also run into very few people after my cooking classes who don’t like roasted Brussels sprouts. Even the most simple roasting with olive oil and, seasoned salt and pepper is fantastic!
OK, lets get on to our daily recipe:
PREP: 30 MINUTES
ROASTING TIME: 20 MINUTES
OVEN TEMP: 400 DEGREES
SERVES – 4
POINTSPLUS VALUE: 5
Ingredients:
1 POUND BRUSSELS SPROUTS (ABOUT 50 SMALL SPROUTS)#
2 TABLESPOONS FRESH LEMON JUICE, DIVIDED
1 TABLESPOON EXTRA-VIRGIN OLIVE OIL
1 SLICE WHOLE-WHEAT OR WHOLE-GRAIN BREAD (ABOUT 1 OZ.) TORN INTO PIECES
2 TEASPOONS LEMON ZEST
1 TABLESPOON MINCED GARLIC
¼ CUP LOW–FAT OLIVE OIL MAYONNAISE
1 CHIPOTLE CHILE IN ADOBO SAUCE, MINCED, 1/8 TEASPOON ADOBO SAUCE RESERVED
Directions:
- 1. Preheat oven to 400 degrees. Cut Brussels sprouts in half. Transfer sprouts to a large bowl and drizzle with 1 tablespoon lemon juice and oil; set aside.
- 2. In the bowl of a food processor, pulse bread into fine crumbs Sprinkle bread crumbs, 1 teaspoon lemon zest and garlic over top of sprouts and toss until lightly coated
- 3. On a rimmed baking sheet, spread sprouts-crumb mixture in an even layer. Transfer to oven and roast for 10 minutes; remove from oven and use tongs to quickly turn sprouts over. Return to oven and bake until tender, 7 to 10 minutes.
- 4. Meanwhile, prepare aioli: in a small bowl, combine mayonnaise, remaining 1 tablespoon lemon juice, remaining 1 teaspoon lemon zest, chipotle chile and reserved adobo sauce; mix well. Remove sprouts from oven and place on a large serving platter. To sprouts with any remaining bread crumbs from baking sheet and serve aioli on the side for dipping.
Nutrients Per serving: Calories 160, Fat 9g, Carbs. 15g, Fiber 5g,
Protein 5g
#Nutritional Bonus: Glucosinolates are found largely in Brussels sprouts, as they are in all cruciferous vegetables like greens, cabbage, cauliflower and broccoli. However, Brussels sprouts contain a special combination of glucosinolates that are believed to be extra beneficial to the development of cancer risk reducing compounds in the body.
Thank you for reading!
Kris
For more information about Kris Larkin or her gourmet cooking classes in the picturesque Flint Hills of Kansas visit her website.
STRAWBERRY SALAD WITH BALSAMIC-CARDAMOM DRESSING
Posted by patandkrislarkin in Cooking and Baking on January 19, 2012
This is one of my favorite fruit salads because it is easy and quick to prepare and . . . is perfect anytime. Because of the berry fruit, it is very light but the balsamic dressing adds just enough body for it to hold it;s own in cold weather as well.
PREP: 15 MINUTES
SERVES–4
POINTSPLUS: 2
Ingredients:
3 TABLESPOONS BALSAMIC VINEGAR
2 TABLESPOONS AGAVE NECTAR OR HONEY
MINISCULE PINCH OF GROUND CARDAMOM (IT’S STONG STUFF!)
KOSHER SALT AND FRESHLY GROUND PEPPER
1 POUND STRAWBERRIES, HULLED AND QUARTERED
1 PINT BLACKBERRIES
1 LARGE SPRIG MINT, LEAVES ROUGHLY TORN
Directions:
- 1. Whisk the balsamic vinegar, agave nectar, cardamom, a pinch of salt and a few generous grinds of pepper in a medium bowl.
- 2. Tumble in the strawberries and blackberries, sprinkle the mint over them and gently toss, being careful not to bruise the berries. Taste and adjust the seasonings to your palate.
WINTER RATATOUILLE DIP WITH TOASTED WHOLE WHEAT PITA CHIPS
Posted by patandkrislarkin in Cooking and Baking, Uncategorized on January 18, 2012
WINTER RATATOUILLE DIP
This is a really simple recipe and it is great for an appetizer to have ready when your guests arrive. It saves great. when the party is over, put it in the fridge to use later. One thing my husband, Pat and I like to do is use the Ratatouille in an omelet for breakfast . . . FANTASTIC!!
PREP: 5 MINUTES
COOKING TIME: 10 MINUTES
SERVES – 9 SERVINGS OF 1/3 CUP EACH
POINTS PLUS VALUE: 1
Ingredients:
2 TEASPOONS OF EXTRA VIRGIN OLIVE OIL
1 CUP (1/2”) CUBED EGGPLANT
1 CUP (1/2”) CUBED BUTTERNUT SQUASH#
½ CUP (1/2”) CUBED PARSNIPS
½ CUP DICED ONION
1 (14.5 OZ.) CAN DICED TOMATOES WITH BASIL, GARLIC AND OREGANO, UNDRAINED#
¼ TEASPOON FRESHLY GROUND BLACK PEPPER
¼ CUP CHOPPED FRESH BASIL
Directions:
- 1. Heat oil in a large nonstick skillet over medium-high heat. Add eggplant and next 3 ingredients; sauté 6 minutes or until vegetables are browned.
- 2. Stir in tomatoes and pepper. Cook, uncovered, 3 minutes or until most of liquid evaporates. Stir in basil.
Calories 54: fat 1.1 g, Protein 1.5g,Carb 10.6 g, Fiber 1.7 g. sodium 190mg., Calcium 24 mg
#NUTRITIONAL BONUS: A rich source of antioxidant carotenoids, winter squash helps fight the inflammation associated with assorted metabolic disorders it also has a whopping amount of Vitamin A which supports eye health and helps fend off infections.
Processed tomatoes products not only retain most of their nutrients, but they also actually contain more bio-available lycopene than their raw, fresh counterparts. Lycopene has been linked to the reduced risk of heart disease and certain cancers.
TOASTED WHOLE WHEAT PITA CHIPS
PREP: 4 MINUTES
COOKING TIME: 6 MINUTES
OVEN TEMP: 450 DEGREES
SERVES – 4 (6 CHIPS)
POINTSPLUS: 2
Ingredients:
2 (6 INCH) WHOLE WHEAT PITAS
COOKING SPRAY (I USE OLIVE OIL)
½ TEASPOON CUMIN
¼ TEASPOON SALT
Directions:
Preheat oven to 450. Separate each pita into 2 rounds- cut each round into 6 pieces. Arrange pita wedges single layer on a baking sheet. Coat wedges with cooking spray and sprinkle with cumin and salt.
Bake for 6 Minutes or until brown.
Calories per serving: 86, Fat .9, Protein 3.2, carb 17.7, Fiber 2.5, Sodium 318mg, Calcium 7 mg
That was simple wasn’t it? If you would like to learn more about our cooking classes check out our website.
HEARTY LENTIL AND INTALIAN SAUSAGE SOUP
Posted by patandkrislarkin in Cooking and Baking, Uncategorized on January 16, 2012
This past weekend we had two cooking classes at The Lark Inn. Both classes cooked the same menu and I am always amazed ad how different God makes us all. Both classes we delightful and just because of the different personalities in each class and how they interacted with one another each class had it’s own distinct dynamic and personality. I guess that’s just one of the many reasons I love teaching these cooking classes.
Back to business. One of the recipes we fixed was HEARTY LENTIL AND SAUSAGE SOUP. I have always loved Lentil soup but . . . when you add the Italian sausage to it WOW! The flavor just goes into a whole new dimention. In addition to beinga great tasting soup , lentil soup is super (souper) healthy, packed full of fiber, very filling and only 6 points on the Weight Watchers Points Plus 2012 program. Did I mention hearty?
Now that I have completed my sales work . . . here it is . . . you be the judge!
PREP: 10 MINUTES
COOKING TIME: 35 MINUTES
SERVES – 6
POINTSPLUS VALUE: 8
Ingredients:
2 TEASPOONS EXTRA VIRGIN OLIVE OIL
½ CUP CHOPPED CARROTS
½ CUP CHOPPED CELERY
½ CUP CHOPPED YELLOW ONION
2 TABLESPOONS FINELY CHOPPED GARLIC
½ POUND SWEET OR HOT ITALIAN SAUSAGE, CASINGS REMOVED
1/2 POUND MUSHROOMS (SUCH AS WHITE, CRIMINI, SHITAKE, PORTOBELLO AND OYSTER) CHOPPED
1 CUP (ABOUT 7 OUNCES) DRIED FRENCH OR BROWN LENTILS, PICKED THROUGH AND RINSED
2 ½ CUPS BEEF BROTH
2 ½ CUPS MUSHROOM OR LOW-SODIUM CHICKEN BROTH
1 CUP CHOPPED TOMATOES, WITH THEIR JUICE
1 CUP DRY RED WINE
PINCH RED PEPPER FLAKES
1/4 POUND BABY SPINACH, THINLY SLICED
½ TEASPOON SALT
GROUND BLACK PEPPER
1 TABLESPOON CHOPPED THYME
6 TEASPOONS GRATED PARMESAN CHEESE FOR GARNISH
Directions:
1) Heat oil in a large pot over medium heat. Add carrots, celery, onion and garlic and cook, stirring occasionally, until onions are translucent. Add sausage and cook, breaking into small chunks, until it begins to brown. Add mushrooms and continue to cook until mushrooms have released most of their liquid. Add lentils, beef broth, mushroom or chicken broth, tomatoes and their juice, wine and pepper flakes; cover pot and bring to a boil. Reduce heat and simmer until lentils are tender, about 30 minutes.
2) Add spinach and salt and pepper, stir well and simmer for 1 to 2 minutes more; stir in thyme. Ladle soup into bowls and top with Parmesan.
NUTRITION PER SERVING: 380 calories, 18g fat, 32g carbs, 10g fiber, 18g protein
If you enjoyed this positing, please subscribe . . . there is a lot more to come!
Also visit my web site for the latest schedule for our gourmet cooking classes in The Flint Hills of Kansas! www.TheLarkInn.com
WEDDING WEEK AT THE LARK INN – TUESDAY
Posted by patandkrislarkin in Uncategorized on May 9, 2011
TUESDAY – FAMILY BEGINS TO ARRIVE!
The Lark Inn was dark on Monday. Partially for preparation of the coming week but primarily so that Pat could have dinner with his single daughter one last time. A time to share and encourage and be encouraged.
Kris’ mom and sister Kelli flew in this morning. Later, her brother Kevin, his wife Heather and kids, Treavor, Billy and Richard flew into LAX. This gave Pat one more opportunity to reconnect with his 8 gazillion friends he made on the San Diego Freeway when he was doing his commute years ago. The traffic cooperated; although, all flights were delayed so Kevin and the little boys and Pat had coffee at the international terminal and made up stories about the various people we saw. What a great place for people watching and . . . if you are going to people watch, Kevin, the consummate story teller is a world-class people watcher!!
Number of Guests 15
Menu:
Veggies with Dipping Sauce
Apple Smoked Pork Chops
Smashed Potatoes
Garlic Sautéed Green Beans
Rice Salad
Angel Food Cake with California Strawberries ala mode
Veggies with Tomato Basil Dipping Sauce
Shopping List:
1 Assorted Fresh Veggie Tray with Celery, Broccoli, Cauliflower, Cherry Tomatoes
1 Cup Hellmann’s Mayonnaise
½ Cup Sour Cream
½ Cup Chopped Fresh Basil
1 Tablespoon Tomato Paste
1 Tablespoon grated Lemon Rind
Stir together last 5 ingredients. Cover and Chill for at least 1 hour. After Chilling out under a blanket, cover and chill the dipping sauce for at least 1 hour up to 2 days. Serve with your veggies . . . now than you have chilled out!
Apple Smoked Pork Chops:
Shopping List:
2 Packages of 10 Center Cut Pork Chops
Fred’s Rub
Season the pork chops heavily on one side with “Fred’s Rub”*
Cover and put the seasoned chops in the fridge for at least 2 hours.
Start smoker with apple wood in the smoke chamber and crank the heat up to high. On my Treagor electric smoker, that is about 425 to 450°.
Once smoker has reached at least 425° put the chops on the grate, seasoned side down.
Cook for about five minutes and turn.
Continue to cook until temperature in the middle of the chop is 145° and remove and cover in foil.
Let stand for at least 10 Minutes before serving.
Alternate cooking method:
Because of the small size of my smoker and the large number of guests for dinner I also fired up my gas grill on high.
I put half of the pork chops on the smoker, seasoned side down and the other half on the grill, seasoned side down.
I cooked them for about five minutes, turned them and cooked them for another 5 minutes or so.
Then, I switched; moved the chops from the smoker on to the grill and those from the grill on to the smoker.
Tip: You might want to use a tray to put one of the groups of chops on to make room for the other set of chops . . . otherwise you could become trapped in a terminal do-loop of making room on the grill for the smoked chops . . . but there isn’t room . . . I better move them . . . but there isn’t room . . . so I better move them . . . we don’t want to have to send someone over to rescue you. If you think this may be a problem . . . you should probably not cook pork chops alone! This is especially dangerous if alcohol is involved.
Once you have finally navigated the switching process, cook them for another 5 or so minutes on each side until the internal temp reaches 145°.
Remove, cover with foil and let stand for at least 10 minutes before serving.
*Fred’s Rub
Fred’s Rub was created by Pat’s dad; Fred Larkin who, perfected the art of steak grilling on his “Hastybake” charcoal grill. At one such time, over a half a century ago Fred was paid a visit by the Grilling Gods! They took him into their landing craft and while rocketing through the galaxies, performed horrible experiments on Fred. Being the powerful and courageous man that he was, he fought them all off and commandeered their ship, flying it back to planet earth. Though he was free in body, he was still theirs in his mind . . . all he could think of was seasoned salt, garlic salt and pepper . . . seasoned salt, garlic salt and pepper . . . seasoned salt, garlic salt and pepper . Then it came to him; he was supposed to put the concoction on his steaks and then grill them . . . FRED’S RUB WAS BORN!!! Fred’s Rub is only available through the Lark Inn and is about a zillion dollars a bottle. But, if you want to make it, here is the top secret recipe:
1-1/2 Parts Seasoned Salt
1 Part Garlic Powder
¼ Teaspoon Fresh Cracked Pepper for each ½ cup of rub
Please remember; if you divulge this top secret recipe . . . the Grilling god’s may pay YOU a visit!!!
Smashed Potatoes
Shopping List:
5 – 7 lbs. of Yukon Gold Potatoes* (About 3 per guest)
Fred’s Rub
* Tip: for you Californians or other folks not from the south or the Midwest; “New” Potatoes are the same as red potatoes. New potatoes will have a more “earthy” (no it’s not just from the dirt) flavor and the Yukon Gold will tend to be a bit sweeter.
Select however many potatoes you want (for tonight’s group of 15 we used 40 – 45). Wash the potatoes and boil them until they are about 90% done.
While the potatoes are boiling, start your oven set to Broil at 450°.
Spray a cookie sheet with olive oil spray.
Once the potatoes are finished boiling, drain them and let cool for a few minutes.
For smashing the potatoes you will want to find either a spatula (egg turner) or a solid faced potato masher and spray the face with olive oil.
One at a time, place the potatoes on the cookie sheet and smash them just until they break open . . . . sort of like a tomato. They will look like a little split open bulb.
Spray (or drizzle) olive oil over the potatoes and sprinkle with Fred’s Rub.
Hint: use the Fred’s Rub sparingly on potatoes and vegetables as it has quite a bit of salt in it.
Put the cookie sheet with your potatoes in the oven with the rack in the top position.
Allow to broil for about 10 minutes, until they reach your desired amount of golden crispiness.
Remove from the oven and serve.
Garlic Sautéed Green Beans
Shopping List:
3 lbs. of Crisp, Fresh Green Beans
4 Cloves of Garlic
Wash the beans and snap them into sections about 1 to 1/12 inches long.
Hint: Snapping green beans means that you bend them until they break (do I have to explain everything?!). If they only bend, they are too ripe.
Dice up four cloves of garlic (you could substitute 2 teaspoons of minced garlic)
Drizzle olive oil in your large skillet (or possibly two depending on the size of your skillets) Heat the skillet up on medium/high heat.
When the skillet is warm, throw in the green beans along with the garlic and drizzle with a bit more olive oil.
Turn the beans frequently to avoid burning and cook until just al dente
Tip: For my friends from the south Al Dente is not short for Albert Dente. This means that you don’t cook the bean until they is mushy. You only cook them until they are just tender enough to stick a fork in them . . . (I have to say it) as in “Stick me with a fork, I’m done!”
When finished, remove from the skillet and serve
Serving:
We serve everything family style with each item in a bowl or platter of it’s own which requires those at the table to work together so that everything is passed in the same direction. I have faith in you control freaks out there . . . this is a simple one for you!
Wine:
With the light pork meat and veggies, you will want a fairly light wine; for my palette, either a nice Chardonnay or Pinot Noir will work great.
Angel Food Cake with California Strawberries ala mode
Shopping List:
3 Sugar Free Angel Food Cakes (if not available, regular will do)
3 Pints of FreshCaliforniaStrawberries
1 Qt. Light Vanilla Bean Ice Cream
Slice the cake into ¾ inch wide slices and place in a small bowl.
Wash, cap and slice the strawberries and pour over the cake.
Scoop out a large tablespoon of ice cream and put on the top of everything.
Tip: For an delightful variation of this, heat your grill to high heat. Be sure that your grates are oiled with canola oil to reduce sticking. After you slice the angel food cake just put on the grill for about 20 seconds per side . . . I think you will like the results.
For information about cooking classes with Kris Larkin go to: www.TheLarkInn.com
Kris Larkin 