{"id":187,"date":"2020-04-29T01:18:48","date_gmt":"2020-04-29T01:18:48","guid":{"rendered":"https:\/\/wordpress.evergreen.edu\/cookingduringcovid\/?p=187"},"modified":"2020-04-29T01:18:48","modified_gmt":"2020-04-29T01:18:48","slug":"week-5-navy-bean-puree-pork-chops-sauteed-kale","status":"publish","type":"post","link":"https:\/\/wordpress.evergreen.edu\/cookingduringcovid\/2020\/04\/29\/week-5-navy-bean-puree-pork-chops-sauteed-kale\/","title":{"rendered":"Week 5: Navy Bean Puree, Pork Chops, &amp; Sauteed Kale"},"content":{"rendered":"\n<p>This week, we&#8217;re just seeing how I make dinner at home, during the COVID-19 crisis or not.<\/p>\n\n\n\n<p>Stephen, 5:30 PM: &#8220;Hey Antoinette, I&#8217;m gonna start making dinner, think I&#8217;ll just whip something simple up real quick, how&#8217;s that sound?&#8221;<\/p>\n\n\n\n<p>Then, four hours and <em>every single one of our dishes<\/em> later, dinner&#8217;s ready!<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Bean Puree Intro\" width=\"676\" height=\"380\" src=\"https:\/\/www.youtube.com\/embed\/cDpsQCeD4EI?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<p>I had some bay leaves on hand, so I decided to add those into the beans while they cooked because, why not?<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Apples for Sauce\" width=\"676\" height=\"380\" src=\"https:\/\/www.youtube.com\/embed\/rlm_wINdJKo?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<p>I&#8217;d really been struggling with what to do with the Red Delicious apples&#8230;neither one of us here would willingly go near one in the store, but we had a few from the food bank. I figured cooking them down with some herbs and lots of butter seemed like the best option. That dying thyme plant still added lots of flavor!<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Garlic for Puree\" width=\"676\" height=\"380\" src=\"https:\/\/www.youtube.com\/embed\/-JQGmpcmc3s?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<p>I first noticed this particular way of having garlic in a dish when I was traveling in the Basque Country. I&#8217;m sure I&#8217;d come across it before, but so much of the cuisine over there is based on a few quality ingredients, and each one shines. I was close to tears as I ate a whole fish, butterflied on the plate, in a pool of locally produced Spanish olive oil, with a few chips of garlic. The flavor was sublime, and I haven&#8217;t gotten sick of it yet.<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Toasting Garlic\" width=\"676\" height=\"380\" src=\"https:\/\/www.youtube.com\/embed\/lD1e7ga8p2U?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Toasted Garlic\" width=\"676\" height=\"380\" src=\"https:\/\/www.youtube.com\/embed\/MYZiz1jj-XA?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"alignright size-large is-resized\"><img loading=\"lazy\" src=\"https:\/\/wordpress.evergreen.edu\/cookingduringcovid\/wp-content\/uploads\/sites\/322\/2020\/04\/20200427_185613-768x1024.jpg\" alt=\"\" class=\"wp-image-203\" width=\"213\" height=\"283\" srcset=\"https:\/\/wordpress.evergreen.edu\/cookingduringcovid\/wp-content\/uploads\/sites\/322\/2020\/04\/20200427_185613-768x1024.jpg 768w, https:\/\/wordpress.evergreen.edu\/cookingduringcovid\/wp-content\/uploads\/sites\/322\/2020\/04\/20200427_185613-225x300.jpg 225w, https:\/\/wordpress.evergreen.edu\/cookingduringcovid\/wp-content\/uploads\/sites\/322\/2020\/04\/20200427_185613-600x800.jpg 600w, https:\/\/wordpress.evergreen.edu\/cookingduringcovid\/wp-content\/uploads\/sites\/322\/2020\/04\/20200427_185613.jpg 900w\" sizes=\"(max-width: 213px) 100vw, 213px\" \/><\/figure><\/div>\n\n\n\n<p>When you cook the garlic this way, it has a very particular, distinct flavor; one that&#8217;s hard to describe if you&#8217;re not familiar. Somehow mellow and strong at the same time, sweet and toasty. Since there were only a couple ingredients going into the puree, I wanted to try to glean as much depth as possible from them, which is why I decided to try doing the garlic a couple different ways.<\/p>\n\n\n\n<p>Warming the mince brought a garlicky flavor from another part of the spectrum, hopefully retaining some of its raw pungency, mellowed by the heat.<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Puree-ing Beans\" width=\"676\" height=\"380\" src=\"https:\/\/www.youtube.com\/embed\/ij-VcA5Iy0I?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Gastrique\" width=\"676\" height=\"380\" src=\"https:\/\/www.youtube.com\/embed\/SzWo7u0Q76Q?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<p>Though I&#8217;ve had the basic sauce many, many times in the form of Chinese-ish sweet and sour sauces, I first came across gastrique while working in a restaurant in Seattle. We&#8217;d make big batches of it, using just honey and apple cider vinegar, and then tossing our roasted carrots with it&#8211;along with some fresh tarragon&#8211;for service. I couldn&#8217;t stop putting it on everything I made for myself, and still go back to it all the time.<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"alignleft size-large is-resized\"><img loading=\"lazy\" src=\"https:\/\/wordpress.evergreen.edu\/cookingduringcovid\/wp-content\/uploads\/sites\/322\/2020\/04\/Just-chops-768x1024.png\" alt=\"\" class=\"wp-image-207\" width=\"225\" height=\"299\" srcset=\"https:\/\/wordpress.evergreen.edu\/cookingduringcovid\/wp-content\/uploads\/sites\/322\/2020\/04\/Just-chops-768x1024.png 768w, https:\/\/wordpress.evergreen.edu\/cookingduringcovid\/wp-content\/uploads\/sites\/322\/2020\/04\/Just-chops-225x300.png 225w, https:\/\/wordpress.evergreen.edu\/cookingduringcovid\/wp-content\/uploads\/sites\/322\/2020\/04\/Just-chops-600x800.png 600w, https:\/\/wordpress.evergreen.edu\/cookingduringcovid\/wp-content\/uploads\/sites\/322\/2020\/04\/Just-chops.png 828w\" sizes=\"(max-width: 225px) 100vw, 225px\" \/><figcaption>The brown sugar in the marinade lent the chops a nice blackened sear.<\/figcaption><\/figure><\/div>\n\n\n\n<p>The pork chops were so thin that they only took a few minutes in a hot pan to cook, so while I was cooking down the gastrique I also seared the chops and sauteed the kale and onions. Super simple preparation there, just some oil and salt and pepper, high heat so the onions still had some crunch and bite.<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Plating\" width=\"676\" height=\"380\" src=\"https:\/\/www.youtube.com\/embed\/4Fdckju2nM4?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<p>This still feels like I was moving in slow motion&#8211;COVID&#8217;s got me rusty!<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Tasting\" width=\"676\" height=\"380\" src=\"https:\/\/www.youtube.com\/embed\/6iEtVqYbpfg?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>This week, we&#8217;re just seeing how I make dinner at home, during the COVID-19 crisis or not. Stephen, 5:30 PM: &#8220;Hey Antoinette, I&#8217;m gonna start making dinner, think I&#8217;ll just whip something simple up real quick, how&#8217;s that sound?&#8221; Then,&#8230; <a class=\"more-link\" href=\"https:\/\/wordpress.evergreen.edu\/cookingduringcovid\/2020\/04\/29\/week-5-navy-bean-puree-pork-chops-sauteed-kale\/\">Continue Reading &rarr;<\/a><\/p>\n","protected":false},"author":34,"featured_media":191,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/wordpress.evergreen.edu\/cookingduringcovid\/wp-json\/wp\/v2\/posts\/187"}],"collection":[{"href":"https:\/\/wordpress.evergreen.edu\/cookingduringcovid\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wordpress.evergreen.edu\/cookingduringcovid\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wordpress.evergreen.edu\/cookingduringcovid\/wp-json\/wp\/v2\/users\/34"}],"replies":[{"embeddable":true,"href":"https:\/\/wordpress.evergreen.edu\/cookingduringcovid\/wp-json\/wp\/v2\/comments?post=187"}],"version-history":[{"count":18,"href":"https:\/\/wordpress.evergreen.edu\/cookingduringcovid\/wp-json\/wp\/v2\/posts\/187\/revisions"}],"predecessor-version":[{"id":209,"href":"https:\/\/wordpress.evergreen.edu\/cookingduringcovid\/wp-json\/wp\/v2\/posts\/187\/revisions\/209"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/wordpress.evergreen.edu\/cookingduringcovid\/wp-json\/wp\/v2\/media\/191"}],"wp:attachment":[{"href":"https:\/\/wordpress.evergreen.edu\/cookingduringcovid\/wp-json\/wp\/v2\/media?parent=187"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wordpress.evergreen.edu\/cookingduringcovid\/wp-json\/wp\/v2\/categories?post=187"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wordpress.evergreen.edu\/cookingduringcovid\/wp-json\/wp\/v2\/tags?post=187"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}