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.