The apple tree in the back yard is not nearly as prolific as the peach or the pear tree (though no less tasty). This year we have harvested two apples so far, with two more still to come! I decided to use the first two in dinner tonight and made a apple and shallot reduction to put on some broiled pork chops. No recipe, just one big shallot cut into slivers and sauteed for about 5-6 minutes with butter, then I added the two apples, peeled and sliced, along with some water (would have done broth, but don't have any on hand that is allergy-free) and about a quarter cup of brandy. Cooked for another 5-6 minutes or so and then set aside until the pork chops were cooked.
On the side we had some tossed salad with cucumbers from our patio garden and a fresh herb and lemon vinaigrette. I also cooked up some quinoa, cooked with cinnamon sticks and dried cranberries. The leftover quinoa will make delicious breakfast this coming week.
It was a pretty good meal... the pork and apples flavor is a classic combination, though I thought these apples could have used some acid... perhaps a dash of apple cider vinegar or a squeeze of lemon.
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