Art is a much, much better cook then me. Not just because he does it for a living, but also because he has a passion for it that I have never had. I don’t usually enjoy cooking. Baking, yes, but cooking, no. And though I am far from a picky eater and adore the experience of eating a well-prepared dish, and trying new foods, when left to my own devices my apathy towards cooking usually wins out over all this; when Art is not around I sustain myself by getting by. Every now and then, though, I find a recipe that inspires me to step outside my comfort zone and attempt to cook!
Every recipe you see on this blog will be for a meal made by Art, with me taking photos and walking you along. Our hope is that you will be inspired to try these recipes yourselves! Maybe you are like me, or maybe you’re a seasoned cook. Either way, we will try to keep these recipes detailed, clear, and enticing! So, without further preamble, we hope you enjoy our first food post.
Parmesan and Herb Schnitzel w/ Sautéed Apple and Swiss Chard and Roasted Potatoes
- 4 boneless pork chops (pounded) or extra firm tofu (cut like a chop)
- 2 C panko (or bread) crumbs
- 1/3 C grated Parmesan
- 3 T fresh finely chopped parsley
- 1 ½ T fresh finely chopped oregano
- 1/2 C flour seasoned with salt and pepper, to taste
- 1 large egg beaten with 1 T of cold water
- canola oil (or another oil with a high smoke point – not olive oil!)
- 3 med russet potatoes
- 1.5 L water
- 1/2 C cider vinegar
- 1 T dried thyme (if fresh, use 2 T)
- 2 T salt
- canola oil
- salt and pepper, to taste
- green onions, to garnish
Sautéed Apple and Swiss Chard
- 5 stalks of Swiss chard
- a squeeze of lemon juice
- 1 small apple, medium dice
- approx. 1 T butter
- salt and pepper, to taste
1) Halve each potato and cut each side lengthwise into 4-5 wedges. Add vinegar, thyme and salt to the water and bring to a boil in a medium sized pot. Once at a boil, add the potatoes and simmer on medium heat for approx. 5-8 minutes. The potatoes are done when there is no crunch, but also no starchiness or crumbliness. Drain the potatoes, lay them on a plate in one layer, and place in the freezer to cool until the steam dissipates (about 10-15 min). However, if you are increasing the volume on this recipe, it’s probably best to allow them to cool at room temperature.
3) Mix the panko, Parmesan, parsley and oregano on a large plate. Set up a breading station with the flour, egg, panko mixture and chops in/on separate dishes, and an extra plate for the finished product
4) Season each chop individually with salt and pepper (light on the salt! there is salt in the flour and Parmesan). If using pork, it must be pounded with a meat hammer beforehand. Dip each chop in the flour, ensuring that every part is coated. Then give it a light tap over the bowl to remove any excess flour. Next dip the same chop into the egg mixture. Lift it from the bowl, scraping any excess egg off on the bowls edges. Make sure there are no white spots showing – if there are, you need more egg. Next dip into the herbed panko mix. Press down firmly, flip and repeat. Again, if you see any spots that aren’t coated, flip and press again. Repeat this process for all 4 chops. They are now ready to fry!
Steps 5 and 6 should happen at roughly the same time.
5) Preheat a pan on medium heat, then add enough canola oil to create an even coat across the bottom. Place potato wedges in pan, arranging in an even layer. Let the potatoes sit undisturbed until one side has turned a golden brown; if you flip them too soon they can stick to the pan and won’t have a beautiful crispy exterior. Next, turn the potatoes and continuing cooking until they are a general golden brown colour. Season with salt and pepper to taste, and finish with thinly sliced green onions and parsley. Plate!
6) Let a heavy bottomed pan pre-heat on medium heat for at least 5 minutes. Add enough canola oil to create an even coat across the bottom. Place prepared schnitzel in the pan; you can do more than 1 at a time as long as the chops aren’t riding up the side of the same pan. Turn the chops once they are golden brown and repeat, adding more oil as needed. Plate!
7) In a medium pan (you can use the same one that you used to cook the potatoes) adjust the temperature to medium high heat. Add the butter and lightly sauté the Swiss chard stalks for 30-60 seconds, until just tender. In the meantime, medium dice the apple. Add the leaves and diced apple to the pan and sauté until leaves are wilted to half their size and apples are warm, approx. 30-60 seconds. Season with salt and pepper to taste, and plate!
And you’re done! Throw on a nice record, pour yourself a drink, sit down, and enjoy!