Saturday, November 6, 2010
Pork chops, roasted carrots with fennel, and caramelized radishes
Radishes are a bit of a pain, because they are very tasty individually, but you never really want more than one. B sliced a bunch of radishes thin and sauteed them with onions, red wine, and brown sugar to caramelize them.
The roasted carrot recipe came from Cook's Illustrated (November & December 2010). A close paraphrase: "Adjust oven ract to middle position and heat oven to 425 degrees. In large bowl, combine 1 pound carrots (peeled, halved crosswise, and cut lengthwise if necessary to create even pieces), 1 small fennel bulb (cored and sliced ½ inch thick), 2 tablspoons unsalted butter (melted), ½ teaspoon salt, and ¼ teaspoon pepper; toss to coat. Transfer carrots to foil- or parchment-lined rimmed baking sheet and spread in a single layer. Cover baking sheet tightly with foil and cook for 15 minutes. Remove foil and continue to cook, stirring twice, until carrots are well browned and tender, 30 to 35 minutes. Transfer to a serving platted, and toss vegetables with ¼ cup toasted sliced almonds, 1 teaspoon lemon juice, and, optionally, 2 teaspoons chopped fresh parsley."
While the carrots were in the oven, B roasted the pork chops under the broiler. Before serving, he coated them with more chopped almonds.