In this space, we feature a couple of recipes from our upcoming cookbook, “Favorite Recipes from Old Rittenhouse Inn,” scheduled for an early June 2014 release.
Lake Superior ChowderServes: 6 - 8Prep Time: 30 minutesCook Time: 45 minutes
Chopped clams, lake trout and whitefish in a cream stock with potatoes, onions, carrots and celery. A Landmark Restaurant tradition.
- 1 small onion diced
- 4 ribs of celery diced
- 1 carrot diced
- 2 C ½ inch diced yukon gold potatoes
- 1 T fresh minced garlic
- 3 T olive oil
- 1 t salt & pepper
- 1 C white wine
- 8oz. Fresh lake trout filets-boneless
- 8oz. Fresh whitefish filets-boneless
- 1-16oz. Can clams in juice
- 4 C vegetable stock
- 3 sprigs basil
- 2 bay leaves
- 2 sprigs thyme
- 1 C heavy cream
- 4 T melted butter
- 1/3 C flour
In a 4qt. Heavy bottom pan saute carrot, celery, onion, S & P, garlic and oil for about 5 minutes.
Add wine and reduce by half. Add vegetable stock and clams. Bring to boil add fish filets and potatoes. Simmer on medium-low for about 10 minutes. Add herbs and bay leaves and simmer for another 10 minutes. Mix butter and flour to make your roux, add to chowder to thicken. Finish with heavy cream.
Apple Glazed Pork ChopsServes: 6 servingsPrep Time: 30 minutesCook Time: :30
This is the recipe for our “signature dish,” Apple Glazed Pork Chops. This was originally published in our cookbook, Favorite Recipes from the Old Rittenhouse Inn, now out of print, but available at Amazon.com.
- 6 pork chops, center cut (about 2 inches thick and 1 pound in weight, each)
- 4 tablespoons vegetable oil
- 4 cups reduced pork broth
- 1/2 cup dry red wine
- 1 teaspoon minced thyme
- 1 teaspoon minced marjoram
- 1 teaspoon minced basil
- 1 teaspoon minced summer savory
- 1 tablespoon minced fresh garlic
- 4 tablespoons flour
- 5 tablespoons cold water
- Apple Cider Marmalade
- Preheat oven to 325 degrees.
- In a heavy preheated skillet, brown the chops in oil over medium heat, 10 minutes on each side or until well browned.
- Arrange chops in roasting pan. Pour pork broth and win over chops. Add thyme, marjoram, basil, savory and garlic.
- Cover and bake at 325 degrees for 2 or 3 hours, or until fork tender.
- When pork chops are done, remove chops from oven and keep warm.
- Strain pan juices and skim off fat. Measure 3 cups of pan juices and transfer to a saucepan.
- Blend flour and water in small bowl until smooth. Whisk into pan juices. Cook over medium heat until thickened. Reduce heat to low and simmer 3 minutes, stirring occasionally.
- Ladle brown sauce onto a warm plate. Arrange a pork chop in the center of each plate. Spoon warm apple marmalade over each chop.