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Food and Recipes

Sunrise Chef: Mary Grube

Sunrise Chef Mary Grube

If you're looking to improve your cooking skills, or just learn some great new recipes, today's guest chef is just the person you need.

Mary Grube has plenty of experience as a chef and is now a cooking instructor at Northampton Community College.

Today she showed us some of the delicious dishes you can learn in her classes.

Fresh Herb Dip

3/4 cup sour cream
1/4 cup mayonnaise
Assortment of chopped fresh herbs to taste (a combination of: basil, parsley, thyme, oregano, marjoram, sage, mint)
1-2 cloves garlic, minced
Salt and pepper to taste
Pinch of sugar (optional)

Combine the sour cream and mayonnaise in a medium bowl, whisk until smooth.

Add the herbs and garlic. Add salt and pepper to taste.

Thin with the buttermilk until it reaches the desired consistency.

Serve immediately or chill to allow the flavors to meld and deepen.

Fresh Herb Dip will be taught at DEMO133: French Wine Taster Dinner
Thursday, September 18 from 7 -9 p.m.

Flaming Pork Chops with Glazed Apples

2 Tbls butter (optional)
1 Tbl oil
4 Pork chops, about 1-inch thick
1/4 cup brandy
Salt and freshly ground white and/or black pepper to taste

For the Sauce:
1 1/4 cups heavy whipping cream, at room temperature
1 Tbl chopped fresh parsley

For the Glazed Apples:
3 apples, peeled, cored and cut into thick wedges
1 Tbls fresh lemon juice
2 Tbls butter
1 tsp sugar, or to taste
Pinch of salt

Heat the oil in a frying pan over medium-high heat.

Season the chops with salt and pepper and add them to the pan. Brown the chops on both sides, about 2 to 3 minutes per side.

Turn OFF the stove top fan if it is running, CAREFULLY pour the brandy over the chops, and set aflame. *

Make certain you are NOT standing in a corner or leaning directly over the top of the pan. The flames will shoot up rather high.

Lower the heat and cook the chops until done, 3 to 4 minutes per side. Transfer the chops to a serving platter while you make the sauce.

For the sauce: Whisk in the cream to the pan, incorporating all the brown bits from the bottom as you do so. Bring the mixture to a low boil and allow to thicken.

When thickened, about 3 to 5 minutes, add the 2 tablespoons of butter (if using) and then the chops back into the pan, along with any juices, to rewarm. Sprinkle the parsley on top to serve.

Make the glazed apples: While the chops are cooking, prepare the apples and toss them with the lemon juice.

While the sauce is thickening, saute the apples in the butter about one (1) minute.

Sprinkle with the sugar and a pinch of salt to taste and cook until softened and slightly golden, about 2 to 3 minutes longer.

Serve along with the pork chops and sauce.

Please Note: This dish is SO good, you may wish to double the sauce so there is plenty. Be especially careful when doubling as the flames will be high. Enjoy!

Flaming Pork Chops with Glazed Apples will be taught during COOKS206: French Dinner
Thursday, September 11 from 6:30 - 9:30 p.m.

Baci di Dama

6 1/4 ounces blanched, ground almonds
1 Tbls sugar
2 egg whites
1 cup sugar
6 Tbls cocoa powder

Place almonds in the bowl of a food processor fitted with a metal blade and finely chop with 1 tablespoon sugar. Set aside.

Stiffly beat egg whites with remaining sugar by adding 1 cup sugar when whites are foamy. Sift the cocoa powder over the egg whites and fold in. Then fold in the ground nuts.

Preheat oven to 325 degrees and line baking sheets with parchment paper.

Form the dough, using 2 teaspoons, to form a heaping teaspoon-sized ball.

Continue with all the remaining dough, making each a uniform size.

Fill a small bowl with cool water and lightly dip your fingers into the water to dampen them and form each cookie into "kiss" shapes, by gently patting to round and flatten and then shaping the tops into a point in the center of each.

Bake 12-14 minutes, until cracked. Leave on the sheets to cool while you make the ganache.

3 ounces chopped semisweet chocolate
6 Tbls heavy cream, heated to a simmer

Place the chocolate in a medium bowl and pour the hot cream over top, stir until smooth. Chill until thickened.

To assemble: Pipe, gently spread or dollop 1/2 teaspoon ganache into the center of 1 cookie and sandwich together with another cookie. Repeat with all cookies. Store in the refrigerator.

Baci di Dama will be taught during COOKS246: Chocolate Truffles
Wednesday, November 19 from 6:30 - 9:30 p.m.

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Allentown, PA 18102





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