Yet another color :::sigh::: Le Creuset hits us with a Slate color.
Recipe courtesy of G. Garvin – Turn Up The Heat
2 tablespoons unsalted butter
1/4 cup + 3 tablespoons olive oil
4 teaspoons chopped garlic
4 teaspoons chopped shallot
16 ounces spinach
2 teaspoons salt
2 teaspoons black pepper
1/3 cup grated Parmesan cheese
1/4 cup ricotta cheese
4 bone-in pork chops (at least 1-1/2 inches thick)
- Preheat oven to 350°F.
- In a sauté pan melt butter and 1 tablespoon of oil over medium-high heat. Add 2 teaspoons each of garlic and shallot; sauté until soft. Toss in the spinach; cook until wilted. Remove from pan to a bowl and let cool.
- Finely chop spinach; return to bowl. Add 1 teaspoon each salt and pepper, the remaining garlic and shallot, and the Parmesan and ricotta cheeses; mix well.
- Season chops on both sides with remaining salt and pepper; pat seasonings into meat.
- In a sauté pan heat 1/4 cup of the oil over medium-high heat. Brown chops on both sides in hot oil until golden brown. Remove from pan.
- Lay chops on their bone sides and cut down the middle of the meat sides.
- Open chops and stuff with spinach mixture.
- Close chops; use toothpicks to hold sides together.
- Tuck spinach back in with a fork, if necessary.
- Coat a baking sheet with the remaining 2 tablespoons olive oil. Place chops on prepared baking sheet.
- Bake for 25 to 30 minutes or until cooked well.
The schedule for the Culinary Technique Classes at Williams Sonoma has been published and I can say that I will be attending each and every one of these. I’ve always wanted to make my own pizza, paella fascinates me and I’m a sucker for using summer fruits and veggies.
According to their website, Technique Classes are free of charge but space is limited. Check out your local Williams Sonoma and sign up.
PIZZA – Sunday, July 13
Not all pizza comes in a box. We’ll show you how to make a pie from scratch in the kitchen and on the grill and how to get family and friends in on the fun. You’ll learn how to make a pizza dough in minutes, how to bake it to perfection and how to wow ’em with toppings.
PAELLA – Sunday, July 20
Originating in Spain’s Valencia region, paella is a dish of saffron-infused rice cooked with various meats, seafood and vegetables. A classic Spanish one-pot meal, learn how to make this delicious dish to enjoy with friends and family this summer. We’ll provide several paella recipes to please all crowds!
SUMMER FRUITS & VEGETABLES – Sunday, July 27
Make the most of summer’s bounty as we guide you through our fruit and vegetable garden. Learn the basics of fruit and vegetable handling and storage, and take away exciting recipes that showcase our summer produce.
Plus, Williams-Sonoma always holds a Demonstration Class daily. Check out their calendar of demonstration events for July.
Ok – those that read Sunny Anderson’s blog are hip to her new show, How’d That Get On My Plate and, of course, Cooking For Real and this gal is making some serious moves.
Sunny’s gonna be all over the TV and Radio dial doing some major media and hitting one of the top of the line morning shows – Good Morning America – TOMORROW, Friday, July 4th. Make sure to tune in and, if you are in NYC, drop by and say hello!
Also, Cooking For Real starts the second season this Sunday at 10:30 a.m. and, the new show, How Did That Get on My Plate has a preview ep on Sunday night, July 6th at 11 p.m. followed by its’ show premiere on Monday, July 7th at 9:30 p.m. Set your TiVo!
Much congrats to Sunny!