HIGH ON THE HOG – PAN-SEARED PORK CHOPS WITH GRAPES AND LEMON

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Last week we ate low on the hog, flavoring a polenta and squash dish with a bit of pancetta.  This week we’re stepping up our pork game, way up, with Pan-Seared Pork Chops with Grapes and Lemon. Fatty pork is once again becoming available for those without restaurants or the price of airfare to Italy.  Real pork chops–as versus the pink things wrapped in plastic in most supermarkets–are uncomplicated to cook, and delicious to eat.  Personally speaking, this recipe marks a turning point for me, a return to cooking chops at home after a 20-year hiatus.  Somebody cast a spell on this country’s pigs a couple of decades ago, morphing their chops and loins into a tough, flavorless substance called “the other white meat.”  If your experience with pork has been barbecue or bacon, then you owe it to yourself to get down to a farmers market to suss out some chops from heritage breeds of pork and taste the real deal.

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Easy Antipasto – Peaches and Prosciutto with Fresh Mozzarella and Mint Pesto

 

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Local Massachusetts peaches seem increasingly old-fashioned to me, meaning that you make a mess when you eat one (unless a nearby vendor gives you slices) and while they taste sweet they also have a faint counterpoint of tartness.  This makes them the ideal companion for salty prosciutto.  I suppose we could have left it at that, but we also had a raft of mint and some pistachios, so Jody upped the ante with a pistachio-mint pesto that doesn’t require much more than a quick buzz in the food processor.  Fresh mozzarella makes it a sumptuous enough to stand in for lunch, if that’s where’s you want to go.  You’ll also be relieved to know that local cherry tomatoes, now at their spectacular peak, don’t require peeling. This is the easiest antipasto you’ll even encounter, especially on a hot day when instead of cooking all you want to do is savor the last days of summer.

Dorie Greenspan’s Gâteau Basque turned into Plum Cookies

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When September rolls around in New England home cooks can look a little grim at the prospect of dealing with too much.  Too much zucchini, too many tomatoes, too much corn.  Your CSA, your friends, or your own garden runs amok, filling your fridge and kitchen counter with ever more too much of a good thing.  This year a new offender for us, prune plums.  And a time crunch.  Too little time + too much fruit = Plum Cookies.  In more relaxed times we’ve made jam, or a plum cake.  We might finally get to Sophie James’s Sautéed Plums with Dark Chocolate Pudding and Crushed Amaretti Cookies, but not today.  Nope.  Just these buttery little flying saucers hoving into view with sugary purple pilots.