Sorry for the radio silence over here, friends. I was feeling pretty uninspired all of October, I don’t think I even finished a single book. And then this past week has been a doozy, hasn’t it? I am emotionally and spiritually exhausted. I have been pottering around the kitchen and taking a lot of naps. I thought I’d focus some of my energy away from politics and the news by adding what I hope becomes a regular column about Learning to Cook. Here, we will be doing our usual cookbook reviews, but also (hopefully) sharing other recipes and stories with you as well. What better way to start a culinary adventure than with Martha Stewart?
Martha Stewart, domestic and culinary goddess, recently released a new cookbook on Vegetables. I have been searching for ways to bring more veggies into my life. While I love salads and stews, sometimes you just want something different. Do not be fooled by the title, this is not a book for vegetarians. I was a little disappointed by this, because while veggies are in every recipe, they are not necessarily the star of each meal. I don’t need Martha to tell me I can add onions to a stir fry, do you?
The book is organized by types of vegetables – flowers, tubers, legumes, etc. While I can understand this categorization, I think I would have preferred the book to be organized by season. (I know, I know, you could also argue that different types of vegetables are also a form of eating seasonally.) There are photographs of each recipe, which I really loved. The food is all beautifully plated and presented – the photographs alone are worth flipping through the book to look at.
The first recipe I tried was her Roasted Pork Chops with Sweet Potatoes and Apples, because I was feeling the autumn crisp in the air and excited for fall produce. I’ve shared the recipe below, along with some of my notes:
- 4 bone-in pork chops, each about 1 inch thick (about 2 1/2 pounds total)
- Coarse salt and freshly ground pepper
- 1 tablespoon extra-virgin olive oil
- 2 medium sweet potatoes, scrubbed and cut into 1/4-inch-thick rounds
- 1 large sweet onion, such as Vidalia, peeled and cut into 1/4-inch-thick rounds
- 1/3 cup apple-cider vinegar
- 1/2 cup apple cider
- 1 teaspoon caraway seeds
- 2 apples, preferably Honeycrisp, thinly sliced, seeds removed
Preheat oven to 375 degrees. Season pork with salt and pepper. Heat a large ovenproof skillet over medium-high heat; swirl in oil. Cook chops until golden brown, turning once, about 8 minutes. Transfer to a plate. Remove all but 2 tablespoons fat from skillet.
Reduce heat to medium. Add potatoes and onion; season with salt. Cook until golden in spots, about 10 minutes. Add vinegar and cider. Cover and simmer, stirring a few times, until potatoes are tender, about 5 minutes. Sprinkle with caraway seeds. Return pork and juices to skillet; tuck apple slices between chops. Roast until a thermometer inserted into thickest part of chops (without touching bone) registers 138 degrees, about 10 minutes. Serve pork, vegetables, and apples with pan juices.
I am not especially a fan of sweeter dishes. I generally prefer savory, spicy, & salty things. That being said, this recipe made some very juicy and tender pork chops. I think the combination of sweet potato, apples, and apple-cider vinegar was a little too much for me. I think next time, I would replace the sweet potato with normal potatoes and throw in some jalapenos or star anise for an extra kick. The recipe suggests you could use apple juice instead of apple cider vinegar, but I think the acidity of the vinegar is really necessary. As I’ve been cooking more and more, I have become feeling more confident about modifying recipes. I might try tweaking and writing my own recipes in the future.
The recipes in Martha’s book range from very simple salads to slightly more complex meals. I think it’s a pretty safe choice for beginner cooks like me, because you could slowly build a repertoire that you feel confident about. There are a wide range of recipes, so there will be something for any palate. I like that there are a manageable number of recipes, so that you don’t feel completely overwhelmed the way you might when you’re browsing online.
I would recommend this book to people who love beautiful cookbooks and who are looking for ways to incorporate more veggies into their lives. However, like most recipes, a lot of these are available on Martha’s website.
- I’d like to thank Blogging for Books for sending me this book in return for an honest review.