WARM FALL PLEASURES

                                             

                                                Warm Fall Pleasures

          The colorful maples on our road still hold to most of their leaves, a couple bright pink blossoms still grace the dahlia at our front steps. We Have survived the mad scramble of ghouls, ghosts and witches of Halloween, but the nights are chilly to remind us that November has arrived. 

          The cook surveys the kitchen and as we live in Northern New England starts thinking about warm and comforting food that would fill the house with delicious smells. Pork cutlets present an easy comfort food and can arrive in various flavors. Here is a very easy recipe that will fit any weekday supper with just a bit of tang to provide additional interest.

                                                   Pork cutlets Parmigiana

          Choose either 2 thin pork center cut boneless chops or if you have a thick cut chop, carefully slice it horizontally in half while cold. Arrange 2 shallow bowls on your work surface. Fork beat an egg with 1 tblsp. water, ¼ tsp. pepper and ½ tsp. salt in one bowl and lightly mix in the other: ¾ cups panko, ½ cup freshly grated Parmigiana/Reggiano cheese, 1 tsp. dried oregano and 1 tsp. dried thyme.

Pound each cutlet thin with a mallet, dip in the egg on both sides and then turning a couple of times in the panko- cheese mixture, making sure that the cutlets are evenly and well coated. Quickly fry them in 2 tblsp. vegetable oil no more than 2 minutes to a side and serve hot with potatoes, pasta or rice and a vegetable.

          Savory muffins are a great accompaniment to pork, soups and any leftovers can be reheated for breakfast. 

                                                  Savory cheese muffins

          These are good made either with sharp cheddar or Parmesan, and the chives are a flavorful and colorful addition. Preheat oven to 350 degrees and prepare a 12-cup muffin pan by spraying with baking spray or use paper cupcake holders.

          In a small bowl whisk together: 2 eggs, ¾ cups milk, ½ cup olive oil, ½ tsp. onion powder, ½ tsp. garlic powder or ½ tsp. fresh chopped garlic, 2 tblsp. chopped chives and ¾ tsp. rosemary (optional). In a 2 qt. bowl whisk together1 ½ cups flour, 1 tblsp. sugar, 2 tsp. baking powder, ¼ tsp. baking soda, ½ tsp. salt, ¼ tsp. pepper and stir in 3/4 cup shredded cheese. Add the wet ingredients to the dry ingredients and mix thoroughly.

          Divide the batter among the 12 prepared muffin cups and sprinkle on top with ¼ cup of the cheese. Bake about 20 minutes or until a tester comes out clean. Cool in pan on a rack for 5 minutes and server warm or at room temperature.

          As promised in my last column, here is another wonderfully moist old-time apple cake from Meta Given’s “Modern Encyclopedia of Cooking”. The dried cranberries and Demerara sugar are my additions to the original.  The name provoked a recollection from my husband which I will quote for you after the recipe.

                                                       Apple Pandowdy

          Coat with baking spray an 8x8x2 inch baking pan and start the oven before baking, set to 350 degrees.

          Wash, quarter and core 4 tart apples and coarsely shred them directly into the baking dish using a box grater. Sprinkle with ¼ tsp. salt, scant ½ cup sugar mixed with ½ tsp. nutmeg, and ¼ cup dried cranberries. Place in the preheated oven for 10 minutes while you prepare the ‘cottage pudding’ for the cake batter.

          Cottage pudding. Sift 1 ¾ cups flour with 2 tsp. baking powder, ¼ tsp. baking soda, ¼ tsp. salt.  Cream 1/3 cup soft butter with ½ cup sugar in a 2-3 qt. bowl.  Beat in 1 egg, 1 tsp. vanilla and 1 tsp. lemon flavoring. Add flour and 1 cup buttermilk in alternate 3 portions ending with flour, beating well after each addition.

          Remove pan from oven after 10 minutes baking and carefully spread the cottage pudding over the fruit. Sprinkle with 1-2 tblsp. Demerara sugar and bake for 35 minutes or until the pudding tests done. Remove to a rack to cool for 5 minutes. Serve warm or cool with whipped cream.

          My husband’s quote about ‘Apple Pandowdy’ dates back to a song from 1946:

“Shoo-fly pie and apple pandowdy Makes your eyes light up Your  tummy say "Howdy"

Shoe-fly pie and apple pandowdy I never get enough of that wonderful stuff".

I. Winicov Harrington lives in coastal Maine and is the author of “How to Eat Healthy and Well for Less than $5.00 a Day: the Smart-Frugal Food Plan”; website: www.winicov-harrington.com)