Posts Tagged The Lark Inn
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.
POTATO GALETTE WITH CARAWAY AND SWEET ONIONS
Posted by patandkrislarkin in Cooking and Baking on January 13, 2012
This Potato Galette with Caroway and Sweet Onions is a fantastic and simple potato dish we prepared at one of The Lark Inn Cooking Classes. This is a great compliment to any meal . . . I mean any meal whether it be breakfast lunch or dinner!
PREP: 20 MINUTES
BAKING TIME: 45 MINUTES
CRISPING TIME: 5 – 10 MINUTES MORE
OVEN TEMP: 425 DEGREES
SERVES – 6
Ingredients:
4 TABLESPOONS (1/2) STICK) OF BUTTER, MELTED, DIVIDED
½ TEASPOON CARAWAY SEEDS
2 TABLESPOONS BACON FAT, MELTED
1 TEASPOON FRESHLY GROUND BLACK PEPPER
2 POUNDS YUKON GOLD POTATOES, UNPEELED, BUT INTO 1/8 INCH SLICES
1 SMALL SWEET ONION, VERY THINLY SLICED
*SPECIAL EQUIPMENT: OUTER RING OF A 9-INCH SPRINGFORM PAN
Direction
1. Arrange a rack in middle of the oven preheat to 425 Degrees.
2. Brush a foil or parchment lined baking sheet with butter; set springform ring on top.
3. Toast caraway in a small skillet over medium heat until fragrant, about 1 minutes. Let cool. Place in a resealable plastic bag; crush with a rolling pin or bottom of a skillet. 
4. Place caraway in a large bowl, add bacon fat, 2 tablespoon butter, 1 teaspoon salt and pepper. Add potatoes; toss to coat.
5. Arrange ¼ of potatoes in an even layer inside ring on baking sheet, overlapping as needed.
6. Toss onion in a large bowl with 1 tablespoon melted butter.
7. Arrange 1/3 of onions over potatoes.
8. Repeat layers twice more, finishing with layer of potatoes. Carefully remove the ring.
9. Bake until potatoes are tender, about 45 minutes. Brush with 1 tablespoon butter. Bake until edges of potatoes are deep golden and top is crisp, 5-10 Minutes longer.
10. Run a thin spatula under galette to loosen from foil. Slide onto a platter. Season with salt, if desired.
Now all that’s left to do is to enjoy with some close friends or family!!
If you are interested in learning more about our cooking classes at The Lark Inn check out our website: The Lark Inn Cooking Classes
PECAN PIE . . . CAKE
Posted by patandkrislarkin in Uncategorized on January 12, 2012
Here is another fantastic recipe we prepared in one of The Lark Inn Cooking Classes; Pecan Pie . . . Cake. No, that’s not a typo, it is truly a cake that tastes like Pecan Pie. Oh my gosh is it good. this may not be the best for your New Year’s resolution for weight loss so don’t fix it for just having around the house. Unless of course you are one of those blessed people who can eat anything at any time and will never show it in your weight. In that case . . . make it for breakfast!
The recipe has a lot of steps to it but don’t let that scare you off. It is really pretty easy!
Here’s the recipe:
PREP: 35 MINUTES
BAKING TIME: 25 MINUTES
OVEN TEMP: 350 DEGREES
SERVES –12 SERVINGS
Ingredients FOR CAKE:
3 CUPS FINELY CHOPPED PECANS, TOASTED AND DIVIDED
½ CUP BUTTER, SOFTENED
½ CUP SHORTENING
2 CUPS SUGAR
5 LARGE EGSS, SEPARATED
1 TABLESPOON VANILLA EXTRACT
2 CUPS ALL-PURPOSE FLOUR
1 TEASPOON BAKING SODA
1 CUP BUTTERMILK
¾ CUP DARK CORN SYRUP
1 RECIPE PECAN PIE FILLING
1 RECIPE PASTRY GARNISH
Directions FOR CAKE:
- 1. Sprinkle 2 cups pecans evenly into 3 generously buttered 9-inch round cake pans; shake to coat bottoms and sides of pans.
- 2. Beat ½ cup butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Stir in vanilla.
- 3. Add flour and baking soda to butter mixture alternately with buttermilk, beginning and ending with flour. Beat at low speed until blended after each addition. Stir in remaining 1 cup finely chopped pecans.
- 4. Beat egg whites at medium speed until stiff peaks forms; fold one-third of egg whites into batter. Fold in remaining egg whites. Do not overmix. Pour batter into prepared pans.
- 5. Bake at 350 degrees for 25 minutes or until done. Cool in pans on wire racks 10 minutes. Invert layers onto wax paper-lined wire racks. Brush tops and sides of layers with corn syrup, and cool completely.
- 6. Spread half of Pecan Pie Filling on 1 layer, pecan side up. Place second layer, pecan side up, on filling; spread with remaining filling. Top with remaining layer, pecan side up.
- 7. Arrange Pastry garnish on and around cake.
PECAN PIE FILLING
PREP TIME: 10 MINUTES
COOKING TIME: 5 TO 7 MINUTES
CHILLING TIME: 4 HOURS
Ingredients FOR PECAN PIE FILLING:
½ CUP FIRMLY PACKED DARK BROWN SUGAR
¾ CUP DARK CORN SYRUP
1/3 CUP CORNSTARCH
4 EGG YOLKS
1 ½ CUPS HALF-AND-HALF
1/8 TEASPOON SALT
3 TABLESPOONS BUTTER
1 TEASPOON VANILLA EXRACT
Directions FOR PECAN PIE FILLING:
1.Whisk together first 6 ingredients in a heavy 3-Quart saucepan until smooth. Bring mixture to a boil over medium heat, whisking constantly; boil 1 minute or until thickened. Remove from heat; whisk in butter and vanilla extract. Place a sheet of wax paper directly on surface of mixture to prevent a film from forming, and chill 4 hours.
Yield: about 3 cups
Note: to chill filling quickly, pour filling into a bowl. Place bowl in a larger bowl filled with ice. Whisk constantly until cool (about 15 minutes).
ENJOY!!
If this positing was interesting to you visit my website: http://www.thelarkinn.com/CookingClasses.html
SPICY ROAST CHICKEN WITH TOMATOES AND MARJORAM
Posted by patandkrislarkin in Uncategorized on January 11, 2012
Spicy Roast Chicken with Tomatoes and Marjoram
We fixed a super great chicken dish in our October Cooking Class at The Lark Inn. It is a “Spicy Roast Chicken with Tomatoes and Marjoram” and is very simple to prepare, very low on calories and fat and . . . it’s YUMMY! Another thing that I like about this recipe is that with the tomatoes, it plates very nicely . . . it looks great spread around on a nice platter!
Our class had a great time fixing it and . . . eating it!
Here is the recipe:
SPICY ROAST CHICKEN WITH TOMATOES AND MARJORAM
PREP: 15 MINUTES
COOKING TIME: 35 MINUTES
OVEN TEMP: 450 DEGREES
SERVES –4
Ingredients:
24 OUNCES OF WHOLE CHERRY TOMATOES
¼ CUP OLIVE OIL
5 GARLIC CLOVES, MINCED
¾ TEASPOONS OF DRIED CRUSHED RED PEPPER
2 TABLESPOONS OF DRIED MARJAROM
4 CHICKEN BREASTS – BONELESS BUT WITH SKIN ON
SALT AND FRESHLY GROUND PEPPER
Directions:
Kris looks on as students work in one of The Lark Inn's many cooking classes.
1. Heat oven to 450 degrees. Prepare pans with either a silpat lined baking sheet or parchment paper for chicken.
- 2. Toss the olive oil, tomatoes, garlic, crushed red pepper and marjoram in a large bowl to combine.
- 3. Place chicken on prepared baking sheet.
- 4. Pour the tomato mixture over the chicken, arranging the tomatoes in a single layer around the chicken.
- 5. Sprinkle generously with salt and pepper.
- 6. Roast until chicken is cooked through and tomatoes are blistered, about 35 minutes.
Enjoy!!
If this recipe sounds interesting to you, check out my web site: http://www.thelarkinn.com/CookingClasses.html
Kris Larkin 