Recipes
Ingredient of the Month
July: Apricot
The delicate apricot is best known for its aromatic fragrance, vibrant color and sweet juice: all reasons why it is at the top of the list of my summer fruit favorites.
Buying: Select apricots that are a bright orange-yellow color. They should be relatively firm to the touch, yielding slightly to gentle pressure. The hallmark of a truly ripe apricot is its sweet fragrance.
Storing: Because apricots bruise easily it is important to handle them with care. Wash them thoroughly and pack them loosely, since overcrowding can cause mold to develop. Ripe apricots can be kept in the refrigerator for up to one week. Apricots ripen quickly at room temperature.
Preparing: When exposed to the air, the flesh of the apricot can rapidly darken. If the apricots are not being eaten immediately, sprinkle them with lemon juice to prevent discoloration.
OTHER USES |
For a simple dessert, cut 6 apricots in medium pieces and place in a bowl. Add 1 tablespoon of sugar, some fresh basil and mint, and let stand at room temperature for an hour or so, tossing every 20 minutes.
Place 2 cups of fresh ricotta in a food processor and blend with sugar to taste. Add 1 teaspoon of vanilla extract and continue to blend until smooth. Divide among 4 bowls and place apricots on top with some their juices. This can also be served as a topping for vanilla or caramel ice cream.
Grilled Pork Chop with Apricot Chutney
Serves 4
Ingredients:
2 tablespoons canola oil, plus more for grilling the chops |
½ stick cinnamon |
Method:
Prepare an outdoor grill for grilling, letting the coals burn down until covered with white ash.
Heat 2 tablespoons oil in an 8-inch sauté pan over medium-high heat. Add the apricots and lightly caramelize them, shaking the pan to keep them from scorching or sticking, approximately 6 minutes. Turn them over with a spatula, press down gently to flatten them, and cook another 6 minutes. Lower the heat and cook until tender, approximately 6 minutes more, stirring periodically. Set aside.
Put the onion, vinegar, sugar, cinnamon, and rosemary in a small saucepan and season with salt and pepper. Cook over low-medium heat, stirring occasionally, until reduced to a light syrup, approximately 20 minutes. Add the apricots and cook in the syrup, over medium-high heat, for 12 minutes. Remove and discard the cinnamon stick and rosemary.
Lightly oil the chops on both sides and season on both sides with salt and 3 grinds of pepper. Place the chops on the grill and sear, partially covered, on both sides approximately 4 minutes per side, or until an instant-read thermometer inserted to the center of the meat reads 140°F to 145°F for medium, or longer for more well done. Remove the chops from the grill and let rest for 5 minutes.
Put 1 chop on each of 4 plates, spoon some chutney alongside, and serve.