Food historian and writer Peter G. Rose's new cookbook, Summer Pleasures, Winter Pleasures, offers a variety of recipes that spotlight the historical and culinary heritage of New York's Hudson Valley. Peter was interviewed in today's Albany Times Union. The interview is followed by a series of recipes from the book. We hope you have fun creating these Hudson Valley dishes in your kitchen.As a teaser, here's one of the recipes from the book:
Pork Chops with Pears and Blue Cheese
Makes 4 servings
2 tablespoons vegetable oil
4 thick pork chops
Salt, to taste
Freshly ground pepper, to taste
2 large pears, quartered, cored and peeled
1/2 cup white wine or water
4 ounces crumbled blue cheese
4 thick pork chops
Salt, to taste
Freshly ground pepper, to taste
2 large pears, quartered, cored and peeled
1/2 cup white wine or water
4 ounces crumbled blue cheese
In a frying pan, heat oil. Season pork chops with salt and pepper and fry until browned on both sides.
In the meantime, cut each pear quarter lengthwise into 3 slices. Add pears to the browned chops, along with the wine or water. Cover pan, reduce heat, and cook for 15 to 20 minutes or until the chops are done.
Uncover pan and sprinkle crumbled blue cheese on top. Turn off heat, replace the cover and allow pan to stand for a few minutes.
Peter will be at "Sip & Sign," a free book signing with 25 authors, from 1 to 4 pm Nov. 14 at Millbrook Vineyards & Winery, 26 Wing Road, Millbrook, NY. Call (845) 677-8383 for details.
Posts
