Goodbye to a faithful and friendly reader

In our paper this week, you’ll see an obituary for Jerry Lunde, and I was so saddened to have that come across our desks here at the Press.

Jerry was an avid fan of the County Press, and newspapers in general. He read all of the local North Branch papers and the daily state papers, and Jerry would call at least once every sports season — fall, winter and spring — and want to talk about how the local teams were doing, and that would inevitably lead to how the Gophers were doing, and that would lead to how the pro sports teams were doing, and before you know it, Jerry and I were on the phone for an hour and a half. We’d even talk Forest Lake sports, as that’s my alma mater and where Jerry was a principal in the district for 25 years (we didn’t overlap, so luckily he never had to deal with young Jeff, because he may not have been as fond of me then!)

Jerry was always so complimentary of our paper and that was so refreshing to hear. Not because we need pats on the back here, but so often in a public facing job like the newspaper, we only get feedback when something goes wrong. So to hear Jerry’s cheerful excitement about the paper and our work was always a joy.

He was a kind and exuberant soul who delivered his freshly read copies of the local papers to nursing homes to help seniors pass the time, and he very much cared about his friends, family, community and state. Jerry was one of a kind and I will absolutely miss those long talks with him. May he rest in peace.

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SALTED CARAMEL COOKIES

1 cup salted butter

1 cup packed light brown sugar

1/2 cup granulated sugar

2 large eggs, room temperature

1 1/2 tsp. vanilla extract

2 2/3 cups all-purpose flour

1 tsp. baking soda

1/2 tsp. kosher salt

2/3 cup thick caramel sauce, to serve

Flaky sea salt, to serve

Melt 1/2 cup butter in a medium skillet over medium heat. Cook, swirling the pan, until the butter tums golden brown, 3 to 4 minutes. Pour the browned butter into a large heatproof bowl. Swirl the bowl gently to stop the cooking, then let cool completely, about 45 minutes. Meanwhile, leave the remaining 1/2 cup butter at room temperature to soften.

Position racks in the upper and lower thirds of the oven and preheat to 375°F. Line 2 baking sheets with parchment paper. Add the softened butter, brown sugar and granulated sugar to the bowl with the cooled browned butter and beat with a mixer on medium-high speed until combined, about 2 minutes. Add the eggs and vanilla and beat until smooth, scraping down the sides and bottom of the bowl as needed, about 1 minute.

In a medium bowl, whisk together the flour, baking soda and salt. Add to the butter mixture and beat on low speed until just combined. Scrape down the bowl and beat for a few more seconds. 

Scoop and roll the dough into 1¼-inch balls. Arrange about 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are golden, 9 to 12 minutes. Let cool for 2 minutes on the baking sheets, then transfer to a rack to cool completely. Store in an air-tight container for up to 3 days. Just before serving, drizzle the cookies with caramel sauce and sprinkle with flaky sea salt.

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PEAR CRISP

For the filling

4 to 5 whole large pears (Bosc work well)

2/3 cup granulated sugar

1/4 tsp. salt

For the topping

1 1/2 cups all-purpose flour

1/3 cup granulated sugar

1/3 cup firmly packed brown sugar

1/2 tsp. ground cinnamon

1/2 cup pecans, very finely chopped

1/2 cup butter, melted

Preheat the oven to 350°F.

For the filling: Peel, core, and dice the pears. Place them into a bowl and stir together with the granulated sugar and salt. Set aside.

For the topping: In a separate bowl, combine the flour, granulated sugar, brown sugar, cinnamon, and pecans. Stir together. Drizzle the melted butter, gradually, stirring with a fork as you go until all combined.

Pour the pears into a buttered baking dish; top with the crumb topping. Transfer the baking dish to the middle oven rack and bake for 30 minutes.

Move the dish to the top rack of the oven and bake for an additional 10 minutes, or until the topping is golden brown. Serve warm with vanilla ice cream.

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SAUSAGE, WHITE BEAN & KALE SOUP

1 Tbsp. olive oil

2 lb. bulk sweet Italian sausage

1 cup jarred sliced roasted red peppers (about 6 ounces)

2 Tbsp. fresh oregano, chopped

1 Tbsp. fresh rosemary, chopped

4 garlic cloves, minced

1 large yellow onion, sliced

1 tsp. kosher salt, plus more for seasoning

1/2 tsp. black pepper, plus more for seasoning

8 cups low-sodium chicken broth

2 (15.5-ounce) cans cannellini beans, rinsed and drained

1 (28-ounce) can diced tomatoes, with their liquid

2 cups chopped kale (about 2 ounces)

1 cup heavy cream

2 Tbsp. apple cider vinegar

In an 8-quart Dutch oven, heat the oil over medium-high heat. Add the sausage and cook, breaking it into bite-size chunks, until browned and cooked through, 8 to 10 minutes. Remove with a slotted spoon to a paper towel-lined plate to allow excess oil to drain off.

Add the roasted red peppers, oregano, rosemary, garlic, and onion to the drippings in the pot. Season with the salt and pepper and cook, stirring occasionally, until the onions are tender, about 5 minutes. Add the chicken broth, beans, and tomatoes. Return the sausage to the pot and bring to a boil. Reduce to a low simmer and cook, uncovered, for 20 minutes.

Stir in the kale, heavy cream, and apple cider vinegar. Taste and adjust the seasoning as needed. 

AIR FRYER PORK

TENDERLOIN

1 1/2 lb. pork tenderloin

2 tsp. kosher salt

2 tsp. light brown sugar

1 tsp. ground black pepper

1 tsp. dried thyme

1 tsp. paprika

1/2 tsp. garlic powder

1 Tbsp. olive oil

Remove the pork tenderloin from the refrigerator and pat very dry. Cut in half so that it will fit into the basket of a 6-quart air fryer.

In a small bowl, combine the salt, brown sugar, pepper, thyme, paprika, and garlic powder. Brush or rub the olive all over the pork tenderloin. Sprinkle the spice mixture all over, pressing it in to the pork tenderloin to adhere.

Place the two pieces in the basket of the air fryer with space between. Cook at 400°F for 10 minutes. Flip the pork tenderloin and continue cooking at 350°F for 10 to 15 minutes more, or until the internal temperature in each piece reaches at least 145°F.

Let it rest for 5 minutes before slicing and serving.

TFD: “I'm so glad I live in a world where there are Octobers.” — L.M. Montgomery