TSD aspires to deliver a delicious weekend meal without breaking too much of a sweat; we like this one as it’s pretty easy to pull off but scores points as a hearty fall meal.
Loin pork chops (we used boneless, but chops with some nice fat around the rims)
1 Spanish onion
2 large apples (tart, Granny Smith/green tend to best)
1 pound small white new potatoes
½ cup cream
1 cup milk
1 large butternut squash
Dash of white wine
Little bit of brown sugar
Plenty of butter, salt and pepper, olive oil; dash of sour cream
Preheat oven to 350.
Slice and prepare squash with a drizzle of olive oil or butter and light salt and pepper. Place in oven for 30 minutes and roast until flesh gives easily to fork and knife. Cover with foil and set aside.
Let chops rest for 30-40 minutes outside fridge; season with salt and pepper.
Add olive oil to oven-safe sauté pan (we also dropped in a teaspoon of duck fat) and simmer; add chops and cook 3-4 minutes on each side over medium-high heat. Put pan in oven for 3 minutes or so.
Transfer chops from pan to plate and cover with foil.
Slice onion and peeled apples. Sauté them in olive oil and butter; after 5-7 minutes, when the onions are caramelized, deglaze the pan with a dash or two of white wine. Reduce and add chops to the pan.
After boiling the potatoes, we drained the water then mashed them, adding probably half a stick of butter and a healthy pour of heavy cream, along with salt and pepper.
Steam Brussels sprouts and then sauté them briefly (preferably in the pan used for the chops) in butter and just a feathering of brown sugar.
Enjoy with a nice pinot noir or just about any kind of wine you fancy.
Inexplicably left with more than a handful uneaten glazed Dunkin’ Donuts, we decided a bread pudding would be a fun and thrifty dessert.
7 glazed Dunkin’ Donuts
1 piece cinnamon bread (or whatever is hanging around)
Handful of random ginger cookies, about 3-4 crumbled throughout
1/3 cup cream, 2/3 cups milk
Vanilla, cinnamon and bourbon to taste
For sauce: butter, brown sugar and sour cream
Preheat oven to 375.
Break up doughnuts, bread and cookies into square glass cake dish. Mix eggs, milk, cream, vanilla and bourbon (the booze could go in the pudding, the sauce or both!). Pour egg batter over donuts and mix together in pan. Bake at 375 for 30-35 minutes. Remove when top has risen and is starting to look crispy brown.
Melt butter in sauce pan and add sugar; whisk together then add dollop of sour cream (we did this, truthfully, because we were out of heavy cream to make a caramel sauce but the sour cream lent a slightly bitter note to an otherwise pretty sweet dish).
Pour sauce over a piece of the pudding and enjoy!