Wednesday, September 5, 2012

Fall Comfort Food


I'm notoriously horrible at judging how long it takes to do a task. Especially when it comes to cooking. Sure, I've been cooking regularly since I was 10 so you might think I would have this under control. Yet somehow I've yet to come to terms with the all the little distractions that snowball on top of each other to delay dinner by 10-20 minutes. Things like heating pans and ovens, washing veggies, chopping veggies, pouring cheerios onto the baby's high chair, discussing Scooby Doo plots with the five-year-old, trying to convince the dogs not to bark at every neighbor who walks by, etc. Oh, and Pinterest. 

My husband actually has quite a bit of fun trying to bet me how long it will actually take to get dinner on the table from the time I start cooking to the time I predict I'll be done.

He's always right. Or at least 99.3% of the time. 

Notice I didn't say 99.9% of the time. I feel like that's a little too cliche of a statistic to be believable.  And I want you guys to believe that we've spent hours calculating and recording all the data on my late dinners. 




What I'm getting at is the other night I was convinced I could make dinner in the 20 minutes I had before I had to run out to a meeting. Which I could have. Except for the distraction issue mentioned above.  




As a result, I have a grand total of two in-progress shots of the recipe. I hope they spoke to your soul. 




And I hope this helps you understand a little better what this recipe is all about: caramelized turkey cutlets on a bed of wilted spinach with pears in a mustard cream sauce.




I kind of may have sort of eaten some of it straight out of the pan because it was so good. 


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Caramelized Turkey Cutlets with Pears and a Mustard Cream Sauce
Serves 4

1 lb. turkey cutlets
1 bag spinach
3 tbsp. butter, divided
2 pears, chopped
2 tbsp. apple cider vinegar
2 tbsp. sugar
1/2 cup water
2 tsp. dijon mustard
1/4 cup heavy cream
salt and pepper

Heat a grill pan or cast-iron skillet over high heat on your stove top. Season both sides of turkey cutlets with salt and pepper. Place half of the butter in the pan and as soon as the butter has melted, add the turkey. Let cook for five minutes, flip and cook for another five minutes or until cooked through.

Meanwhile, in a saucepan combine pears, vinegar, sugar, water and mustard. Bring to a boil and cook until the pears are tender and the liquid has reduced to a syrup-like consistency - about five to ten minutes. Pour in heavy cream and season with salt. 

Once the cutlets have finished cooking, remove them from the pan and add the entire bag of spinach. If the pan doesn't have enough turkey drippings you can add another tablespoon of butter. Once the spinach is wilted, serve it as a bed for the turkey to rest on. Top with pear and mustard sauce and serve immediately. 


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