50, Elk Grove Village
Former cook of the week.
Favorite recipe web site: epicurious.com

Octoberfest Pork Chops with Ricotta Spaetzle and Bavarian Roasted Beet Salad

Beets

• 4 medium or 3 large beets
• 1 medium onion, chopped
• 5 slices bacon, chopped
• 3/4 cup white vinegar
• 1 1/2 teaspoons caraway seed, toasted
• Salt and Pepper to taste

Pork

• 4 bone-in pork chops
• 1 tablespoon olive oil
• Salt and Pepper
• 1 large onion, sliced (about 1/3-inch rings)
• 1 bottle (12 ounces) dark beer, preferably Becks
• 1 1/4 cups white vinegar
• 3/4 cup brown sugar
• 1 1/2 teaspoons caraway seed, toasted
• 1 1/2 teaspoons Nielsen-Massey Vanilla Extract
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Ricotta Spaetzle

• 3 cups flour
• 1 1/2 teaspoons salt
• 1 1/2 cups water
• 1 egg
• 1/3 cup ricotta cheese

For the beets: Peel and take off stem and root ends of beets. Toss beets with olive oil and salt and pepper. Place onto a foil lined shallow pan. Roast beets at 350 degrees until a knife easily pierces, about 1 hour. Cool completely. Slice beets into matchstick julienne cuts. Place into a bowl and set aside.

In 10 inch saute pan, cook chopped bacon over medium-high heat until browned. Add chopped onion to bacon and cook until onion browns. Stir in vinegar and caraway and cook until it reduces slightly, about 2 to 3 minutes. Toss with beets; set aside.

For the pork chops: Salt and pepper pork chops on both sides. In 12-inch stainless steel skillet, heat oil over medium high heat until hot. Add pork chops and saute until well-browned, about 4 minutes. Turn pork and saute other side, about 2 to 3 minutes. Transfer pork to a plate. Add onion to skillet and cook until translucent.

Combine remaining pork ingredients in a bowl. Whisk until combined — add to skillet with onions. Stir to combine while scraping fond from bottom of skillet. Add back pork chops and any accumulated juices on the plate. Cover and cook over medium low heat for 25 minutes. Pork should be cooked to 145 degrees. Remove pork chops to a plate again.

Cook sauce uncovered whisking constantly until it reduces by half and becomes thick and shiny. Add back pork chops with accumulated juices, coating pork chops with sauce.

For the spaetzle: In an 8 quart stock pot, bring 6 quarts of water to a boil. Salt water with 1 tablespoon of salt.

Sift flour and mix with salt.

In separate bowl, whisk the water, egg, and ricotta cheese. Combine wet ingredients to dry and mix well; batter should not be too thin or too thick; it should break from the spoon and resemble a very wet bread dough.

Using a spaetzle grater, grate dough over boiling water (alternately, press dough through holes of a collangder). The spaetzle will rise to the top of the water when almost done. Cook for another 1 to 2 minutes. Transfer cooked spaetzle to a bowl and keep warm. Continue with remaining spaetzle dough.

To serve: Spoon spaetzle onto a plate. Spoon sauce from pork onto spaetzle and top with a pork chop. Serve beet salad on side.

Serves four.

Pan Fried Chorizo Ravioli with Creamy Spinach Pesto

Ravioli

• 1 package (12 ounces) won ton skins (31/2-inch squares)
• 8 ounces fresh chorizo
• 1/2 cup potato (1/4-inch dice)
• 1/2 cup finely chopped onion
• 1 clove garlic, minced
• 1 tablespoon finely chopped jalapeno pepper
• 1 tablespoon chopped, fresh cilantro
• 2 ounces finely shredded manchego cheese
• 1 egg, separated

Creamy Spinach Pesto

• 1/4 cup toasted almonds
• 4 ounces baby spinach (about 4 cups, packed)
• 1/2 cup cilantro leaves
• 4 ounces shredded manchego cheese
• 3/4 cup olive oil
• 1 clove garlic
• 3 tablespoons lemon juice
• 2 1/2 teaspoons ground cumin
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 3/4 cup plain, Greek yogurt

For the filling: In a saute pan over medium heat, cook chorizo, crumbling it as it cooks. Remove meat to a paper towel lined plate. Wipe out saute pan, leaving a little of the chorizo fat.

Add potato and onion; cook about 5 minutes over medium heat. Add jalapeno pepper and cook another 2 minutes. (At this point, the potato should be tender and the onion translucent). Add garlic and cook another 30 seconds. Add the Combine cooked chorizo and vegetable mixture in a bowl; add cheese, cilantro, egg yolk and salt and pepper to taste (about 1/2 teaspoon of salt and 1/4 teaspoon pepper).

To assemble ravioli: Lay a won ton skin onto a cutting board. Brush with egg wash (egg white whisked with a bit of water) and place 2 to 3 teaspoons of filling in middle. Lay another wrapper over the filled one. Seal with fingers and press out any air bubbles. Cut edges with a ravioli/pastry cutter to seal and give a nice edge. Repeat until filling is gone. Refrigerate until ready to cook.

For the pesto: In food processor, chop almonds until finely ground. Add rest of ingredients and process until smooth. Makes about 3 cups.

To cook ravioli: Saute ravioli, about four at a time, in a skillet with about 1/4 cup olive oil. Cook 1 to 3 minutes on each side until golden brown.

To serve: Place raviolis on serving dish. Drizzle with spinach pesto and garnish with crumbled queso fresco, finely diced red pepper, and little cooked, well drained chorizo.

Makes about 22 raviolis.

47, South Barrington
Former cook of the week.
Favorite cooking show: "Top Chef"

Apple and Cheese-Crusted Vanilla Pork Chops with Roasted Beet and Cheese Stacks with Chive Oil

Pork

• 6 bone-in pork chops, 1 1/2 inches thick
• 6 tablespoons olive oil, plus more for cooking
• 3 tablespoons honey
• 2 1/2 teaspoons vanilla extract
• Salt and pepper to taste
• 1 cup ricotta cheese, drained
• 1 cup grated yellow delicious apple, drained on paper towel
• 1/2 teaspoon vanilla extract
• 2 tablespoons garlic chives, minced
• 1 cup prepared seasoned bread crumbs
• 1 tablespoon olive oil
• Salt and pepper to taste

Wilted Beet Greens

• 6 slices bacon, sliced in 1/2-inch pieces
• 12 cups sliced beet greens (described below)
• 1/3 cup water
• 1 tablespoons chive oil (see below)
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey

Beet stacks

• 6 medium beets, washed and trimmed (various varieties, preferred)
• 1/2 cup olive oil
• 1/4 cup garlic chives
• 4 ounces soft herbed goat cheese
• 2 ounces ricotta
• 1/2 teaspoon vanilla extract
• 1 tablespoon garlic chives, minced
• Salt and pepper

Pumpkin and Apple Puree

• 10-12 small sugar pumpkins, or two cups pumpkin puree1 teaspoon olive oil
• 2 large yellow delicious apples, peeled, cored and diced
• 1 tablespoon honey
• 4 tablespoons ricotta cheese
• 1 teaspoon vanilla extract
• Salt and pepper

For the pork: Rinse and thoroughly dry pork chops. Combine 6 tablespoons olive oil, honey and vanilla in a small bowl and rub on pork chops. Place in glass dish or zip lock bag and allow refrigerate at least 4 hours.

Combine ricotta cheese, grated apple, vanilla and chives in small bowl, season with salt and pepper; refrigerate.

In a separate bowl, combine bread crumbs and olive oil, season with salt and pepper. Set aside.

Heat oven to 400 degrees. Oil, or treat with cooking spray, a 9-by-13-inch glass dish.

Heat 1 tablespoon olive oil in a heavy skillet. Remove pork chops from marinade and add to skillet, cooking in batches and adding more oil as necessary. Sear pork chops about 3 minutes on each side, or until browned. Using tongs, hold pork chop and sear sides as well. Place in prepared pan.

Carefully mound about 1/4-inch of cheese mixture atop each chop; top with bread crumbs and press gently. Bake 20 minutes depending on thickness, checking with meat thermometer. Remove from oven and serve.

For the beet stacks: Heat oven to 400 degrees. Wrap whole beets in tightly in aluminum foil. Place on baking sheet in preheated oven and bake one hour, or until knife easily pierces largest beet. Remove from oven and cool until lukewarm. Using paring knife, carefully remove skin from beets. Slice about 1/4 inch thick and refrigerate. (If using different varieties of beets, do not store together as colors will bleed.)

In food processor combine 1/4 cup chives and olive oil; process until oil takes on a green color and chives are finely minced. Strain through fine mesh strainer and place oil in jar. Discard solids.

Combine ricotta, goat cheese, vanilla and 1 tablespoon garlic chives. Dry beet slices and paper towels. Cut beet slices into shapes, if desired, and layer cheese between beet slices, using 5 slices of beets and 4 layers of cheese. Feel free to use a toothpick to help stabilize the stacks and garnish with extra chives. (These cannot be made too far ahead of time, as the beet color will bleed into the cheese.) Garnish with chive oil.

For the beet greens: Wash beet greens and cut into 1/2-inch strips. In large, skillet fry bacon until cooked, but not crisp. Add greens and remaining ingredients. Stir to thoroughly coat greens. Cover pan and cook to desired texture. Remove lid and cook until liquid evaporates. Add salt and pepper to taste.

For the pumpin puree: Place pumpkins upside down on baking dish with 1/2 inch water, balance "lids" on the pumpkins, but do not submerge in water. Cover with foil and bake 15 minutes. Pumpkins are done when you can pierce them with a fork; the flesh should still be firm, but not hard. Turn pumpkins right side up, and place dish back in oven for 10 minutes, uncovered, until flesh is soft, but shell still holds its shape. Scoop out flesh, leaving enough to maintain the integrity of the shell, sort of like a twice baked potato.

In the meantime, rinse pumpkin seeds in water and dry on paper towels. Mix seeds with olive oil and place in small baking dish, sprinkle with a little salt and bake about 10 minutes or until golden brown. Remove from oven and set aside for garnish.

In a medium bowl, combine apples with honey. Place in oiled baking dish and roast uncovered 15 minutes. Combine apples and pan juice with pumpkin in food processor; add cheese, vanilla and puree. Adjust seasoning.

Divide pumpkin/apple puree mixture between six pumpkin shells (discard the other shells or save for another use). At this point you may refrigerate or return to the oven until warm and golden brown, about 20 minutes. Top with toasted pumpkin seeds and serve with "lid" on the side.

Serves six.

Smoked Polish Sausage and Sweet Potato Egg Noodles — Halushki Style with Grilled Plum, Blue Cheese, and Arugula Salad

• 4 slices bacon, cut into 1/4-inch pieces
• 2 tablespoons butter
• 2 large onions, sliced 1/4-inch thick
• 3/4 cup chicken or vegetable stock
• 4 tablespoons apple juice, separated
• 2 tablespoons red wine vinegar, separated
• 1 pound smoked Polish sausage, cut into diagonal slices
• 4 large cloves garlic, pressed
• 1 small to medium head of cabbage, thinly sliced or a bag of pre-shredded coleslaw mix (see note)
• 1 cup frozen peas
• 1/2 pound sweet potato egg noodles, cooked and drained (recipe follows)
• 3 tablespoons chopped fresh parsley
• Salt and pepper to taste

Salad

• 1/4 cup red wine vinegar
• 3 tablespoons shallots, thinly sliced
• 1 tablespoon honey
• 1/3 cup extra-virgin olive oil
• Salt and pepper to taste
• 6 large firm black or red plums, sliced
• 4 ounces mild crumbled blue cheese
• 1/3 cup toasted pecans, coarsely chopped
• 8-10 cups arugula, washed and dried

In large pot fry bacon until cooked, but not crunchy. Add butter and onions, cooking until lightly caramelized. Add stock, 2 tablespoons apple juice and 1 tablespoon red wine vinegar. Carefully scrape up all the little bits in the bottom of the pan from the bacon and onions.

In a separate skillet heat 2 tablespoons apple juice and 1 tablespoon red wine vinegar. Add sliced Polish sausage, stirring often until liquid is reduced and sausage browns nicely. Add sausage along with any pan juices, garlic and cabbage to the onion mixture; cook covered until cabbage is softened; stirring often and adding extra stock if needed. Add peas. Remove cover and continue cooking until any remaining liquid to evaporate. Add cooked sweet potato noodles. Add parsley, adjust seasoning and serve immediately.

For the salad: Make the dressing. In small bowl combine vinegar, shallots, honey and olive oil; mix well, adjust seasoning, and set aside.

Heat grill, or grill pan, to High. Coat sliced plums in a little dressing and place cut side down on grill and cook about 3 minutes, or until warmed through and evenly marked.

Toss arugula in dressing and place a handful on each of six plates. Top with plum slices and sprinkle with blue cheese and pecans. Serves along side sausage and noodles.

Serves six.

Sweet potato noodles

• 1/3 cup egg yolks
• 1 large sweet potato, baked, peeled, and pureed
• 1 teaspoon paprika
• 3-3 1/2 cups unbleached all-purpose flour
• 1/2 teaspoon salt

Combine egg yolks and sweet potato in with mixer until thoroughly combined. In separate bowl combine paprika, 3 cups of flour, and salt. Gradually add flour mixture to egg and sweet potato, adding as much of the additional flour, up to 1/2 cup, as necessary to make a still dough. Remove from mixer and knead on floured surface about 2 minutes. Cover with plastic wrap and allow to rest 30 minutes.

Divide dough into 8-10 pieces. On a well floured surface, roll each piece out until very thin. (I used a pasta machine and rolled to the fourth setting.) Using a pizza cutter, or sharp knife, cut dough into approximately 3/4 inch strips. Sprinkle with flour to ensure the noodles don’t stick together and allow to dry on flat surface. Remove excess flour before cooking in boiling water until tender; time will depend on the thickness of noodles, drain immediately.

Makes about 1 1/2 pound of noodles.