Mushroom Soup and Pork Chops

Shumon had just returned and a craving for pork. Need I say more? We started with a delicious Porcini Mushroom Soup in The Splendid Table Cookbook. This is a great soup. We will definitely make it again.

We also decided to make a new recipe from The New York Times: Cabbage and Potato Gratin. We love all gratins. This was an excellent one.

We had purchased beautiful Pork Chops from McCall's Meat and Fish. We first seared them on a griddle on the stove then popped into the oven. This was a new recipe for us and it is excellent: Porchetta Pork Chops. We will definitely make it again! It was a wonderful welcome back dinner.

Soup of Porcini Mushrooms Zuppa dei Funghi Porcini

The Splendid Table

Lynne Rossetto Kasper

This is a big, full-flavored soup, yet it is amazingly light. Dried porcini and cultivated mushrooms replace the fresh porcini used in Parma hill country.

(Serves 6 to 8 as a first course, 3 to 4 as a main dish)

½ to 2/3 cup (1/2 ounce) dried porcini mushrooms

1-1/2 cups hot water

1       tablespoon extra-virgin olive oil

1       medium onion, minced

1       large clove garlic, minced

6       large fresh basil leaves, or 3/4 teaspoon dried basil

2       tablespoons minced Italian parsley

8       ounces white button mushrooms, thinly sliced

½      cup dry white wine

1       tablespoon imported Italian tomato paste

7       cups Poultry/Meat Stock

3       tablespoons dry white wine

6       tablespoons dry Marsala

2       tablespoons heavy cream

Method

Working Ahead: The soup can be prepared 1 day ahead, but do not add the Marsala and cream. Cool, cover, and refrigerate. Bring it to a gentle bubble before serving, stir in the Marsala and cream, and ladle into bowls.

Preparing the Porcini:

If the mushroom pieces are large, rinse them under cold running water to rid them of sand and grit. If the pieces are small, drop them into a bowl of cold water and quickly swish them around; then allow a few seconds for the particles to settle, and scoop the mushrooms out of the water. Repeat several times if the mushrooms are still sandy. Put the rinsed mushrooms in a small bowl and cover with the hot water. Let stand 20 to 30 minutes. Then scoop them out of the water and finely chop. Reserve the soaking liquid.

Preparing the Base:

Heat the olive oil in a 6-quart pot over medium-high heat. Stir in the onion, garlic, basil, parsley, and both mushrooms. Turn the heat to low, cover the pot, and cook the mixture 30 minutes, stirring occasionally. The vegetables will be wilted and aromatic.

Cooking and Serving:

Have soup dishes warming in a low oven. Line a strainer with paper towels, and strain the reserved mushroom soaking liquid over the vegetables. Add the 1/2 cup wine and the tomato paste. Bring the liquid to a boil and cook down, uncovered, 5 minutes, or until reduced by about half. Stir in the stock, and adjust the heat so the soup bubbles very slowly. Cover and cook 30 minutes. Then add the 3 tablespoons wine and simmer for 1 minute Stir in the Maisala and cream. Serve right away.

Cabbage and Potato Gratin

The New York Times

Like slow-cooked onions, slow-cooked cabbage takes on color, becoming meltingly tender and sweet. Because of the bulk of the potatoes, this gratin makes a satisfying vegetarian main dish, though it certainly works just as well as a side.

INGREDIENTS

Salt

1       large savoy or green cabbage (about 2 pounds), quartered

1       pound baking potatoes, such as russets, peeled and sliced

2       garlic cloves, peeled

2       cups milk

½      cup crème fraîche

Ground black pepper

4       ounces Gruyère, grated (1 cup, tightly packed)

1       ounce Parmesan, grated (1/4 cup)

2       teaspoons finely chopped or slivered fresh sage

PREPARATION

1.   Bring a large pot of water to a boil, salt generously and add quartered cabbage and potato slices. Reduce heat to medium-high and boil gently for 5 minutes.

2.   Drain and use tongs to transfer cabbage quarters to a colander set over a bowl or in the sink. Allow cabbage to cool in colander until you can handle the wedges. Core the wedges, then cut them in half lengthwise. Finally, slice crosswise into 1/2-inch-wide ribbons. Return to colander and drain for another 5 minutes. Place in a large bowl with the potatoes.

3.   Heat oven to 375 degrees. Butter a 3-quart baking dish or gratin. Cut one of the garlic cloves in half and rub the dish with the cut surface. Then slice up all the garlic and toss with cabbage and potatoes.

4.   In a bowl, whisk together milk, crème fraîche, about 1 teaspoon salt and the pepper. Pour into bowl with cabbage and potatoes, add cheeses and sage, and gently toss together. Scrape into baking dish.

5.   Bake 1 hour 15 minutes to 1 hour 30 minutes, until top is golden brown. During the first 45 minutes, press the vegetables down into the liquid in the baking dish every 10 to 15 minutes, using the back of a large spoon. The gratin will still be bubbling when you remove it from the oven, and you will see liquid in the baking dish. Wait 10 to 15 minutes before serving, until liquid is reabsorbed. If liquid remains in dish, serve with a slotted spoon.

Porchetta Pork Chops

New York Times

Here's a more manageable version of the traditional Italian recipe for whole roast pig seasoned with a garlic, rosemary and fennel. This one comes together so quickly, you can make it on a whim.

INGREDIENTS

2 bone-in pork chops, 1 1/4 to 1 1/2 inches thick

1 teaspoon coarse kosher salt, plus a pinch

1 lemon

2 garlic cloves, minced

2 tablespoons chopped rosemary

Large pinch red pepper flakes

½ teaspoon fennel seeds, lightly crushed

2 tablespoons chopped fennel fronds, more for garnish

2 tablespoons olive oil

PREPARATION

1.   Heat oven to 350 degrees. Pat pork chops dry and, using a very sharp paring knife, cut a large pocket into the fat-covered edge of each chop. Season chops all over with 1 teaspoon salt, including inside pockets.

2.   Finely grate zest from lemon and put in a small bowl. Cut lemon lengthwise in quarters for serving.

3.   Using a mortar and pestle or the flat side of a knife, mash garlic with a pinch of salt until you get a paste. Add to the bowl with the lemon zest and stir in rosemary, red pepper flakes, fennel seeds, 2 tablespoons fennel fronds and 1 tablespoon olive oil.

4.   Divide filling between pork chops, stuffing some inside pockets and rubbing the rest on the outside.

5.   Heat a large ovenproof skillet over high heat and add 1 tablespoon olive oil. Sear pork chops on one side for 5 minutes, or until golden brown. Gently turn over chops and cook for another minute, then transfer skillet to oven. Cook until meat is just done, about 5 to 10 minutes longer (internal temperature should read 135 degrees on a meat thermometer). Transfer pork chops to a plate, tent with foil, and let rest for 10 minutes before serving. Garnish with fennel fronds and lemon wedges.