At least once a summer, I can't help it, and I just have to vent about how dang hot it is.
It’s too hot to cook outside, and it’s too hot to fire up the stove inside.
But, all things considered, I'd rather hover over the stove in the air conditioning for a short while than stand over a hot grill outside.
When we made our visit to the market this weekend, I got some fresh pork chops, chestnut mushrooms, sweet Italian peppers and peaches.
I spent about 10 minutes over the stove browning the chops and sauteing the vegetables, then put everything in a big pot and tucked it into the oven for a couple of hours. The oven was set on low, so that didn't heat up the whole kitchen.
The chops came out juicy and tender, and the vegetables were the perfect complement.
As for the peaches, I combined them with some blueberries and whipped up a quick sorbet to cool us down. This sorbet base can be made with any fresh or frozen fruit. The fruit adds natural sweetness, but the simple sugar syrup gives it that ideal sorbet consistency.
So even though it's scorching hot, we still have to eat. I'll do my best to bring you more ways to make hardy hot meals, without heating things up even more. Stay cool everyone!
TESTED RECIPE
Blueberry Peach Sorbet
Makes 5 cups sorbet. Recipe by Teresa B. Day.
1 cup sugar
1 cup water
⅛ teaspoon salt
2 tablespoons lemon juice
2 cups blueberries (1 pint)
2 cups peaches, peeled and sliced (3 peaches)
¼ cup fresh mint leaves
1. In a small saucepan over medium-low heat, combine sugar and water and cook, stirring, until sugar dissolves (about 5 minutes).
2. Remove from heat. Stir in salt and lemon juice.
3. Place blueberries and peach slices in a blender or food processor. Top with mint leaves.
4. Puree the fruit until smooth while pouring in the syrup mixture.
5. Strain puree to remove most of the blueberry seeds.
6. Allow sorbet to cool uncovered before sealing in an airtight container then freezing.
7. Freeze for at least two hours or overnight before serving.
TESTED RECIPE
Market Pork Chops
Makes 4 servings. Recipe by Teresa B. Day.
4 pork chops, bone in
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon Italian seasoning blend
3 tablespoons olive oil
2 garlic cloves, minced
1 small onion, sliced
2 cups mushrooms
1 cup pork or chicken broth
2 cups cherry tomatoes, halved
1 tablespoon fresh oregano
2 large sweet peppers, cut into strips
1. Heat oven to 275 F.
2. Pat chops dry then season with salt, pepper and Italian seasoning blend.
3. In a Dutch oven over medium-high heat, heat olive oil and brown chops about 3 minutes per side. Drain on a plate lined with paper towels.
4. In the same pot, saute garlic, onion and mushrooms until tender.
5. Add broth and bring to a simmer. Add tomatoes and fresh oregano.
6. Remove from heat. Place chops on top of vegetables. Place pepper strips on top.
7. Cover pot, place in oven and bake for 2-3 hours (depending on thickness of pork chops) until tender. Serve immediately.
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