If meat were to be considered seasonal, I would vote for pork as a great autumnal option. Of course, wild boar would be the “purer” version of that swiney meat, but I’ll settle for a good ol’ fashioned regular pig pork chop.
We’ve been indulging ourselves with roast dinners most evenings lately. It has been cold and, especially with Daddy Alsum’s job involving so much outside work, the extra calories and comfort have been very much appreciated.
Quince is the lesser known of the pomme fruit clan. It has a wonderful almost floral aroma and is definitely a tarter flavor than even cooking apples. I have loved this fruit for a long time and enjoy the nostalgia of it, as if my recipe has come out of a Victorian cookbook. Next to my secondary school, there was a large house with a quince orchard in their front garden behind the tall dark stone walls. I only ever saw them from a distance through the iron gate and assumed they were just large, somewhat ugly apples. I tried store-bought quince jelly at a holiday dinner many years later, and have since experimented with it as fresh produce. So, I was excited to see them for sale at our local grocery market.
The dinner was a pretty quick fix. I lightly breaded each side of the chop with almond flour and pan-fried it over a medium heat for about 10 minutes on each side. Meanwhile, I steamed some potatoes, parsnips and broccoli. The sauce for the meat was super simple and satisfying (see recipe below). The kids enjoyed a “frothy frothy” almond milk steamer, which was a great little addition to this cozy meal.
Apple and quince sauce
What you will need:
- 2 medium granny smith apples
- 1 large quince
- Sugar (optional)
How you can do it:
- Dice your fruit and stew it in about an inch or two of water.
- After everything is softened, strain off remaining liquid.
- Blend in food processor until smooth.
- Add sugar to taste. (We actually enjoyed it without added sweetener. The tartness was delicious and brought out something in the flavor of the chop.)
From mine to yours,
What is your favorite uncommon ingredient with which you like to cook? Do you have any nostalgic foods you enjoy?