Category Archives: Pork

A Taste of Asia – December 8 Class



Hello fans and fellow cooks!  As requested we will explore some Asian dishes this week in class.  A few light bites that are both savory and sweet await you.  We will enjoy the following:


Hot and Sour Soup

Golden Shrimp Balls

Flower Dumplings

Salmon Money Bags

Spinach & Ginger Dumplings

Peking Duck Pancakes

Barbecue Pork, Chinese Style

Family Fried Rice

Fresh Mango Pudding

Sweet Coconut Bars



Schnitzel & Borscht for Dinner


How could you resist this?



Schnitzel with Watercress & Applesauce

Schnitzel with Watercress & Applesauce

(Adapted from Jamie Oliver Cook with Me)


1 Tablespoon of butter

Zest and juice of ½ orange

2 T. sugar

¼ t cinnamon

¼ t nutmeg

¼ t cloves

2 good eating apples, peeled, cored and cut into 1 inch dice

1 cooking apple, peeled, cored and cut into 1 inch dice


In heavy pot gently melt the butter for a minute with the orange zest and juice, sugar, nutmeg, & cloves.  Stir until the butter foams then stir in the apples.  Cover and for 20-25 minutes until you have a soft, lumpy sauce.  Taste and add more sugar if desired.  It is nice to keep the separate flavors of the sweeter and tart apples to add interest.  Serve warm or set aside to cool.


Johanna considers whether all the apples will fit in the stock pot.





2 x 5 ½ ounce pork escallops’ (loin).  You may also use veal or chicken

Sea salt and freshly ground pepper


1 large egg, beaten

3 large handfuls of dry breadcrumbs

Olive oil

A small bunch of cornichon, finely chopped

A handful of watercress washed and dried

1 lemon


Using three plates prepare the coating for the meat.  In first one place your salt, pepper and flout.  In the second one put the beaten egg, in the last the breadcrumbs. Place the meat either between saran wrap to pound to ¼ inch thick.  You may use the flat side of a meat tenderizer or a heavy skillet to do this.

Season the meat in the flour mixtures, shaking off excess.  Dip into the egg mixture, letting excess drip off.  Then dredge in breadcrumbs, patting them on firmly and gently shaking off excess.


Karen patiently prepares the meat - pounding, dredging, dipping, rolling.



Have a warm oven ready if you are cooking for a larger group.  In a heavy skillet, heat the olive over medium-high heat.  Put the meat into the pan and agitate it to get the olive oil up over the sides and turn over after about 2 minutes.  Brown until both sides are crisp and golden.  Remove to a pan lined with paper towels to drain.  Season again lightly with salt and pepper.


Make certain to let these get nice and crispy!



To serve put a little pile of cornichon on top and some watercress.  Add a spoonful of applesauce and drizzle meat with a quick squeeze of lemon juice and bit of olive oil.


Everyone is so hungry - they forget to take off their aprons!