Pork with Lentils

 It escapes me why a pork chop, in all its glory, is considered less than a steak. When it comes to cost, I have no complaints but the recognition is lacking. I'm not riding the pork shoulder/belly band wagon of a few years ago that nearly drove us all insane. I'm just saying, as chefs, we eat pork constantly. We cook it for staff meal, we prepare it in our restaurants and we order it when we go out to eat. Its the most versatile food animal, yet marginally valued past bacon, sausage and the occassional spare rib.

A long stint of research into classic bistro menus (ongoing) has kept a number of humble ingredients in the back of my mind. I might add how difficult it is to read for hours on end about rich, cheesy gratin dauphinois, oysters with crisp muscadet, sausage with warm potato salad, chicken livers sauteed with bacon and bitter greens, briny mussels with white wine and crusty bread to mop it up, and cinnamony apple tarts and not become incredibly hungry.  It is a minimally exciting type of food, but often regarded as the most delicious. When I make dinner for friends and family the courses are closer to the aforementioned than something from a high restaurant (that will remain nameless).

I had actually cooked the pork chops awhile ago for a visiting relative that finds the slightest shade of pink in pork or poultry less than appetizing. They were seasoned and cooked at 60C for 1.5 hours. Then seared in the pan. Being as I discuss cooking lentils ad nauseum it should suffice to say they are cooked via the standard method and served as is.

While the chop is resting, the pan is deglazed with vermouth and reduced au sec. Cream and thyme are then added to reduce and finished with a spoon of dijon mustard.

Butternut Squash Soup

2 large butternut squash
1 cinnamon stick
3 cloves
2 knobs ginger
1 large clove garlic
3 allspice berries
12 black peppercorns
1/2 lb unsalted butter

Split the squash in half and scoop out the seeds. Seperate seeds from pulp. Toss seeds with canola oil, and salt. toast in oven at 350F until light brown and fragrant. Season again with salt if necessary and sprinkle with cayenne pepper. Set aside

Juice enough of the squash too yield 1000g of juice. Bring it to a simmer and allow it to cool. Bring it to a simmer again and skim any impurities from surface. Strain through chinois and cool the squash juice. At this point it should be naturally clarified. This is the base for the soup. If a creamy soup is desired, the squash juice can be replaced with milk or half and half in part or whole for the remainder of the recipe.

Rub half of the remaining squash with canola oil and roast at 350 until it begins to brown and is cooked through. Let the squash cool with the skins on. In a large pot, combine the squash juice, roasted squash, spices (except cinnamon) and bring to a simmer slowly over medium heat. Cook for 1 hour. Remove from heat. Once mixture is cool, add cinnamon. Refrigerate overnight. Strain through chinois and reserve.

Heat the butter in a small pot. Cook until all moisture has evaporated and it begins to smell nutty and brown. Remove from heat and allow to cool.

Slice the remaining squash into slices 1 inch thick. Season liberally with salt and sugar. Put the squash and reserved brown butter into vacuum bags and seal on high setting. Cook at 85C for 3-4 hours until very soft. Remove and submerge in ice water until cold.

To finish the soup, remove the squash from the bags and small dice some for garnish. Reheat the squash stock with the squash confit. Puree and add cream if desired. Garnish with the toasted seeds and diced squash.

Portrait

Between the wide angle and the natural yellows, this candid shot reminded me of Andrzej Dragan. When in Rome...

Camera Upgrade

I am selling my Rebel Xti with 17-55mm kit lens, charger and an extra battery. If anyone is interested email me with an offer. This is an incredible camera, responsible for the majority of my photographs to date, including all of the mosaic and food photography. Nothing comes close in the price range. Perfect camera for someone looking to move up to DSLR.

I am in the process of upgrading my camera system to a 5D Mark ii.