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Pork Chop Brine

In this recipe I make a flavored brine for pork chops or pork tenderloin, which is based on my basic brine recipe.  Pork can become overcooked pretty quickly and the brining process gives you a bit more insurance by getting some additional moisture in the meat.  My flavored brine for pork chops, uses a few of pork’s “natural” pairings to also boost up the flavor. 

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Making a Bechamel Sauce

Another of the French “mother” sauces, Bachemel is a pretty simple combination of roux and milk (or cream).  The combination forms a thick white sauce that can be taken a number of different ways.  Adding some cheese, I use it for my mac-‘n-cheese, I’ll also put it (sometimes) as a layer in my lasagna recipes, and there are a hundred other uses.

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Sage Brown Butter Sauce

Sage brown butter sauce is an easy, classic preparation for pasta, and one of my gotos, especially in autumn.  It goes great with stuffed pastas like ravioli or tortellini filled with fall vegetables like squash or pumpkin.  It's also really easy to make, with just a few ingredients and less than 15 minutes of cook time.

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Maple Glazed Pork Chop

I probably have pork chops at least once a month, and I love them, but similar to chicken, I’m always looking for new twists to make them a bit more exciting.  In this recipe video I make a maple glazed pork chop, that takes me back to my New England days.  With a rich maple flavor, this sauce lends a sweet and tangy spin to the standard chop.

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French Onion Soup

Soups are great in and of themselves, and French Onion may be the king of all soups.  It’s like having an awesome grilled cheese sandwich and bowl of delicious sweet savory onion goodness all at once.  I’ve spoken with a few people who have cringed at the idea of French onion soup – worries about how complicated, intricate and intense the process is, seemed to scare them away.  But in reality,

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Basic Tomato Sauce

So, a basic tomato sauce is one of the five mother sauces of French cooking.  The mother sauces are called such, because they are the core, or start, to so many other sauces.  And true to form, there’s dozens, if not hundreds of different directions you can take this sauce in by adding various meats, vegetables, herbs and spices.

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Mushroom Bruschetta

Traditional bruscheta is fresh tomato and basil on a crostini, and I love them.  But there is no reason not to take that same technique and apply it to hundreds of different toppings.  This recipe is a simple appetizer or h’ordeauvs that can be made ahead of time and assembled at the last minute.  It’s also great to make this with a traditional tomato bruschetta as a counter point.

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Cheese Ravioli with Sundried Tomatoes

We’ll talk about making fresh ravioli some other day, today, it’s store bought.  My wife and I have pasta once or twice a week and although I love to make pasta from scratch it’s generally more than I want to take on after getting home from work.  For this recipe, I just grabbed my favorite store bought package and make a quick sauce with some vegetables.  It’s really easy to do and makes a lig

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Butternut Squash Soup

One of the great seasonal dishes, butternut squash soup is perfect as fall ramps up, the leaves change and the pumpkins come out. This version of butternut squash soup is creamy and delicious and makes a great starter to an autumn meal.

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