sunday evening supper

Alrighty, well first of all, forgive me if I'm somewhat out of practice; it's been a few days since my last post. I was at the bakery the past few days. So it's good to be back at home with some free time to blog away.

Anyhow, I started to miss the weekends the husband & I used to have together so I took today off to have a hubby+wife date-day :)

We started off by sleeping in and just enjoying a cup of coffee together on our patio. Then we headed off to Pike Place to get some new lavender, veggies & gorgeous flowers.

Afterwards, we were off to the Bite of Seattle and enjoyed some good food. I had a tasty but typical gyro and the husband had a combo from Bama Buza with yakisoba, chicken skewers & fried rice. But the dissapointment was no "bite" - I've been to the Bite before and remember booths with three dollar sized portions so you can really nimble & sample and not get full off a huge entree. Nonetheless, great weather, fun people and like seven beer gardens! We're easy to please. (Here's a great article expressing my opinion on the Bite: http://seattletimes.nwsource.com/html/entertainment/2008058779_bite18m.html)

We did a little shopping afterwards for Sissy's birthday (it's Tuesday!) then headed home. Typically I don't cook too much on the weekends, especially not anything from scratch but maybe it was being in Seattle around creative people or downing two beers before two-pm but I decided to make a super supper for hubby & I.

Here's the menu of the evening: (recipes below, if you're interested.)

Breaded Sweet Porkchops

Apple & Pear Chutney for on top

Dill & Pea Red-Potatoe Salad

Citrus & Cranberry Green Salad

Needless to say, it's been a great night. We polished off dinner around 7:30, sat on the patio again, this time with a glass of wine and then headed down for a walk on the beach.

Nighty Night all, Good Luck with your Monday morning.

Recipes...

[I would recommend making the porkchops along with the chutney.. It'll give you a great sauce for the wash used for the porkchops.]

Apple & Pear Chutney - this is such an easy recipe, lots of ingredients but SO simple.
4 tart apples; peeled & chopped into small-ish chunks

3 firm pears; peeled & chopped into small-ish chunks

2 - 2 1/2 c. packed brown sugar - start with 2 c. first.

1/2 - 1 c. granulated sugar - start with 1/2 c. first.

juice of 1 lemon & 1 orange.

1/3 c. apple cider vinegar

1/4 c. brandy

1 teasp. sea salt

2 cinnamon sticks

1/2 teasp. ginger

1/2 teasp. allspice
1 teasp. dry mustard

1 1/2 c. golden raisins.

After cutting the apples & pears put them in a bowl of water to avoid browning.

Drain out water before adding to pan.
In large, shallow saucepan add all ingredients except the raisins.

Bring to boil, lower heat to med-low.

Cook for 20 minutes until fruit has reduced.

Add raisins & cook 10 more.

Taste and adjust sugar, vinegar & spice if necessary.

Spoon out 1/2 c. sauce if making chutney.
Remove cinnamon sticks and pour into bowl.

Cover and chill if saving. If you're serving the meal soon, leave on the counter to let cool a bit.

Breaded Sweet Porkchops : yields 6 servings
6 - 1/2" thick porkchops
1 c. seasoned breadcrumbs
1 c. all-purpose flour

1/2 c. sauce from chutney

In large skillet, heat 2-3 TB. of olive oil.

Add porkchops to flour, then sauce, and into the breadcrumbs and into the pan to crisp up.

Repeat for all chops.

Dill & Pea Red-Potatoe Salad : yields 6 servings.

2lbs. red-skinned potatoes, cut in 1/2" chunks. I kept the skin on for vitamins & color but you can peeled them off if you like.

1 teasp. salt

2 hardboiled eggs - peeled & chopped
1/2 c. finely chopping red onion

1/2 c. peas - fresh or thawed frozen.

2/3 - 1 c. mayo

2 TB. sour cream

2-3 teasp. mustard

salt & pepper.

1/4 c. chopped fresh dill

Place potatoes in saucepan & cover with water.

Add half dill and 1 teasp. salt to water.

Cook until tender.

Drain and transfer for med. bowl, add chopped eggs, peas & onion.

Cover & refridgerate until chilled.

After cool, add 2/3 c. mayo, sour cream & mustard.

Gently stir mixture until blended.

Taste and add salt & pepper to taste.

Citrus & Cranberry Green Salad

1/4 head purple leaf lettuce

1/4 head curly leaf lettuce
1/4 head romaine lettuce

one bunch medium spinach

1/3 c. dried cranberries - look for them in the bulk foods area not the packaged. You'll save $$$

1 orange peeled and cut into sections

1 grapefruit peeled and cut into sections

Dressing:

1/3 c. honey

1/3 c. orange juice

1/4 c. Dijon mustard

Toss all the greens and fruit together, whisk dressing ingredients together and serve immediately.