Cooking with Apple Cider – Pork Tenderloin with Apple Cider Reduction

November 29, 2011 – 11:30 am

Fresh apple cider has a very short shelf life and even changes flavor over a few days.  It is possible to use cider that’s beginning to ferment, “cider that tastes like ginger ale” as my daughter describes it, in your cooking such as with the below recipe.  The other possibility is to make apple juice, which is done by boiling the cider before it starts to ferment.  You’ll stop the fermentation process and your cider will last a little longer.  You can also freeze cider, which is what we did with the 63 half gallons we got from our press.  Just be sure to drain a little bit of cider off the top so your jugs don’t burst

Pork Tenderloin with Apple Cider Reduction 

Tenderloin:
2 pork tenderloins, (1 1/2 to 2 pounds total, trimmed of silver skin)
1/4 teaspoon freshly ground black pepper
3/4 teaspoon salt
3/4 teaspoon paprika
1 tablespoon olive oil

Reduction:
3 cups apple cider
1 cups apple cider vinegar
3 bay leaves
1 shallot, cut into 8ths
several grinds of fresh black pepper
2 tablespoons heavy cream

Preheat oven to 350°.  Rub the tenderloin with the salt, pepper, and paprika.  Heat the oil in a large ovenproof sauté pan over medium-high heat.   Add the pork tenderloins and brown it on all sides.  Add the apple cider, apple cider vinegar, bay leaves, shallots, and heavy cream and bring to a simmer.

Place the sauté pan in the oven and cook until the pork reaches internal temperature of is 145° for medium and 150° for medium well, about 10 minutes.  Remove from oven.  Set aside the tenderloin on a platter and cover with aluminum foil.  Return the sauté pan to the stove top and reduce the sauce in the pan over medium-high heat until it measures 3/4 cup, about 5 minutes.  Strain.

Cut the tenderloin on an angle into 1/4 to 1/2-inch slices and serve with the sauce.

Serves 4-6

By Annie Mahle | Posted in Canning and Preserving, Main Dishes | Tagged , , , , | Comments (0)

Cook the Book: Pork Loin with Cranberry Port Sauce

November 25, 2011 – 2:21 pm

Pork Loin with Cranberry Port Sauce

You’ll need to start this the day before (for the pork marinade).

3 pounds boneless pork loin
3/4 cup chopped fresh parsley
3 tablespoons chopped fresh rosemary
3/4 cup chopped fresh sage
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 cup olive oil

Combine all the ingredients except the pork.  Rub the pork loin all over with the herb mixture; cover and refrigerate overnight. Preheat oven to 375°. Place the pork in a roasting pan and roast until the internal temperature of the meat reaches 145° for medium and 150° for medium well, (about 1 hour). Remove the pork from the oven and let it rest, covered, for 10 minutes. Slice and serve with the Cranberry Port Sauce, below.

Cranberry Port Sauce

1/2 pound fresh cranberries
6 tablespoons port
6 tablespoons sugar
2 tablespoons orange juice
1/2 tablespoon grated orange zest
1/8-inch thick slice of fresh ginger
1 tablespoon red currant jelly

Combine the cranberries, port, sugar, orange juice, orange zest, and ginger in a small enamel (or other non-reactive) saucepan.  Bring the mixture to a boil over medium-high heat, stirring to dissolve the sugar. Reduce heat to low and simmer for 12 to 15 minutes, stirring frequently, until the cranberries have popped and the sauce is slightly thickened.  Discard the gingerroot, stir in the jelly, and set aside to cool slightly. Pour the sauce into a pitcher and serve with the sliced pork. It’s great, hot, cold, or room temperature.

Serves 4 – 6.

By anniemahle | Posted in Cook the Book, Main Dishes, Uncategorized | Comments (0)

Sometimes Simple is Better – Roasted Delicata Squash

November 22, 2011 – 11:30 am

Delicata squash is a smaller squash that has a shorter shelf life than most.  It is oblong in shape, with a butter-colored skin, striped with dark green.  When I first tested this recipe I tried it with some of the usual squash accompaniments – maple syrup, nutmeg and butter.  It was good.  Then I tried it with just salt, pepper and olive oil and realized that all of these rich flavors are already part of this very versatile squash and it needs very little adornment. You can either eat or skip the skin.

Delicata SquashRoasted Delicata Squash

2 Delicata squash
1/4 teaspoon salt
several grinds of fresh black pepper
2 tablespoons olive oil

Preheat oven to 400°.  Trim the ends off the squash and slice crosswise into 1/2-inch slices.  With a paring knife, scrape out the seeds of each slice and place flat onto a baking sheet.  Sprinkle with salt and pepper and drizzle with olive oil.  Roast for 30 minutes or until the squash is tender.

Serves 4

By Annie Mahle | Posted in Uncategorized, Vegetables, Vegetarian | Tagged , , , , | Comments (0)

Cook the Book: Cinnamon Roasted Sweet Potato

November 18, 2011 – 12:38 pm

Cinnamon Roasted Sweet Potato

3 tablespoons butter
1 teaspoon cinnamon
2 large sweet potatoes or three small, cut into a total of 6 pieces
1/2 teaspoon salt
1/4  teaspoon freshly ground black pepper

Preheat oven to 375°. Melt the butter and the cinnamon. Place the potatoes in a baking pan and toss with the melted butter and cinnamon mixture. Sprinkle with salt and pepper and roast for 1 hour, until the potatoes are tender.

Serves 4 – 6.

By anniemahle | Posted in Cook the Book, Vegetables, Vegetarian | Tagged , , | Comments (0)

Prepare For the Leftovers – Thai Turkey & Cauliflower Soup, Curried Crackers, Fried Carrots

November 15, 2011 – 11:30 am

Don’t get me wrong, I really like to entertain and have folks laughing and eating at my table.  But, the day after, when there are leftovers, is perhaps the warmest and coziest part of Thanksgiving, when you can enjoy the good food without all of the buzz of entertaining.  My favorite way to use Thanksgiving leftovers is to make a kind of Shepard’s pie, building layers of flavor and ending with the mashed potatoes.  Spread half of the gravy on the bottom of a pie plate or a 9 x 13 inch pan.  Layer with turkey, stuffing, broccoli or other green vegetable and end with the other half of the gravy and the mashed potatoes on top.  Grated cheese is optional.  Bake for 45 minutes to 1 hour uncovered.  Serve with a green salad.

Another way to use the flavor inherent in leftovers is to make something completely different so that you don’t recognize the original dish in the slightest.  The following recipe fits that bill.  When I tested this recipe I used a gorgeous orange cauliflower from the farmer’s market.  It was sweet and full of flavor.  It’s not necessary to use the orange kind, but I wanted to mention how lovely it tasted.

Thai Turkey and Cauliflower Soup, Curried Crackers, Fried Carrots

The soup is just perfect on their own, and if you want to jazz it up, try the easy Fried Carrots and the Curried Crackers for a real treat.

2 tablespoons oil
1 cup onion, diced
1 tablespoon garlic, minced
1 jalapeno pepper, minced (optional)
1 tablespoon fresh ginger, grated
4 cups cauliflower
2 tablespoons curry powder
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
4 cups turkey, cooked and diced (or 2 pounds)
6 cups chicken or turkey stock
1, 16 oz. can of coconut milk

In a medium stockpot, heat the oil over medium-high heat and sauté the onions, garlic, pepper and ginger.  When the onions are translucent, add the cauliflower, curry powder, salt and pepper and cook until the cauliflower is tender.  Add the rest of the ingredients and bring to a simmer.  Simmer covered for 1 hour.

Serves 6-8

Curried Crackers

These crackers don’t stay crispy for that long however, the dough freezes well. Only bake what you’ll use immediately.

3/4 cup broth from soup
1 1/2 cup all-purpose flour (reserve 1/4 cup)
1 1/2 tablespoons extra-virgin olive oil
1 1/4 teaspoons kosher salt

Transfer broth to a mixing bowl and add 1/2 cup of the flour. Mix with your hands or a wooden spoon until a dough is formed. While continuing to mix, add the reserved 1/4 cup of flour 1 tablespoon at a time, until the dough is moist and malleable but not at all sticky. The dough should resemble clay. Press the dough into a round, cover with plastic wrap and place in the freezer for 10 minutes.

Preheat the oven to 350 degrees F.

Remove the dough from the freezer and cut the dough into 6 equal portions. Using your hands, flatten each portion of dough to a thickness of 1/4-inch and lightly coat each portion with flour. Pass each portion of the dough through a pasta roller set on the #2 setting. Change the pasta roller setting to #4 and pass each portion of dough through the pasta roller. You should now have very thin long strips of dough, approximately 14 to 16 inches long and about 2 1/2 to 3 inches wide. Place each strip of rolled out dough (diagonally) onto a parchment lined baking sheet and, using a pastry brush, brush the strips lightly with some of the extra virgin olive oil. Sprinkle the strips with some of the kosher salt. Bake in the oven for 20 minutes, turning the sheet pan after 10 minutes, until the crackers are dry and brittle.

Yield: 6 (14 to 16-inch long) curry crackers, break into desired lengths

Fried Carrots

2 cups peanut oil
3 carrots, peeled
1/2 cup flour
Salt
Freshly ground black pepper

In a deep saucepan, heat the oil to 350º F.  Julienne the carrots with a hand peeler or a mandolin.  You can also slice them very thinly.  Toss the carrots with flour, salt and pepper enough to coat the carrots with flour.   Carefully place the carrots into the hot oil.  **The pan must be deep because the oil will bubble and rise to three times it’s normal height.**  Cook until golden brown and crispy, about 2 minutes.  Remove and place on a paper-towel lined plate and salt and pepper to taste.

By Annie Mahle | Posted in Cooking, Soups, Stews and Chowders, Uncategorized, Vegetables | Tagged , , , , , , | Comments (0)

Cook the Book: Beef Ragu with Fennel & Orange

November 11, 2011 – 5:06 pm

Beef Ragu with Fennel and Orange

2 tablespoons olive oil
2 pounds stew beef
¼ cup flour
1 teaspoon salt
½ teaspoon freshly ground pepper
1 teaspoon paprika
1 large onion, diced
1 cup diced fennel
2 large carrots, diced
3 stalks celery, diced
½ green pepper, diced
6 cloves minced garlic
2 tablespoons fennel seed
½ tablespoon ground cinnamon
1 tablespoon dried thyme
1 teaspoon salt
½ teaspoon freshly ground pepper
Zest of one orange
2 cups red wine
1 14-ounce can diced tomatoes

 

Heat the olive oil in a large pot over medium-high heat. Toss the beef, flour, salt, pepper and paprika in a bowl so the beef is coated with the flour. Place the beef in the pot and cook until browned. Add the onions, fennel, carrots, celery, peppers, garlic, spices, salt and cook for another 10-15 minutes until the onions are translucent. Add the orange zest, red wine and tomatoes.  Cover, reduce heat and simmer for 2 hours or until the meat is tender.

Serve with polenta

By anniemahle | Posted in Cook the Book, Fruit, Main Dishes, Uncategorized | Tagged , , , , | Comments (0)

No More Bad Rap for Brussells Sprouts – Warm Brussel Sprout Salad with Toasted Pecans

November 8, 2011 – 9:59 am

Brussels spouts have gotten a bad rap.  Mostly due to the fact that perhaps the only way we’ve eaten them is when they’ve been cooked to a mushy, gray pulp.  I grew them for the first time this year in my garden and am still harvesting the generous offering the four plants have given all fall long.  Turns out, Brussels sprouts are great roasted, sautéed or steamed and they pair extremely well with onions, bacon, Dijon mustard and full flavored cheeses and nuts.  They are inexpensive and can be made special by the addition of one or two of these flavorful accompaniments.

Warm Brussells Sprout Salad with Toasted Pecans 

1 pound brussel sprouts
2 tablespoons olive oil
1/2 teaspoon salt
Several grinds of fresh black pepper
1 1/2 teaspoons sherry vinegar
1/4 cup pecans, toasted and chopped

To cut the brussel sprouts, remove any tough outer leaves.  Slice in half through the stem end and remove stem with a paring knife.  Place the cut side down on the board and with a chefs knife, slice thinly.  Heat a medium skillet over medium heat.  Add the pecans and stir until they begin to brown and become fragrant.  Remove pecans from pan, add the oil and then the brussel sprouts.  Meanwhile chop the pecans and reserve until the end.  Saute the brussel sprouts until they are bright green and tender, about 5 minutes.  Add the sherry vinegar and then the pecans, toss and serve.

Serves 4-6

By Annie Mahle | Posted in Uncategorized, Vegetables, Vegetarian | Tagged , , , | Comments (0)

Cook the Book: Roasted 5-Herb Chicken

November 4, 2011 – 10:43 am

Roasted 5-Herb Chicken  

If you are in a hurry, you can cut the chicken through the breastbone and lay it flat on a cookie pan.  It will reduce the cooking time by about 45 minutes.

1 whole roaster chicken
2 tablespoons Herbes de Provence
1 teaspoon salt
1/2 teaspoon fresh pepper
1 teaspoon paprika
2 tablespoons olive oil

Preheat oven to 400°.  Rub the chicken outside and inside with the herbs, salt, pepper, paprika, and oil. Bake for 1 1/2hours or until the legs feel loose in the joint. Serve with mashed potatoes

Serves 4-6

Variation:

Lemon Garlic Chicken

Follow the instructions above and stuff the chicken with one whole lemon cut in half and two heads of garlic.  If you’re roasting it the quick way, place the chicken on top of the lemon and garlic, then roast.


By anniemahle | Posted in Chickens, Cook the Book, Main Dishes, Uncategorized | Comments (0)

Get the Most Out of Your Steak – Flank Steak with Sherry Portabella Sauce

November 1, 2011 – 9:54 am

Skirt, hanger or flank steaks are all wonderful cuts of beef for broiling, sautéing or grilling.  All are thin cuts from the belly of the steer and have a coarse, loose grain that absorbs marinade well.

I like these steaks for a number of reasons, not the least of which is you can get away with serving 4 to 6 ounces per person because of how they are sliced – on the bias and thinly.  It ends up looking like more and therefore, folks tend to eat a little less.  They are also flavorful cuts of meat, which take well to marinade and are quick to cook.  To stretch the meat to serve more people, make sure you have enough sides to compensate.

Flank Steak with Sherry Portabella Sauce 

Marinade:
2 pounds flank, hanger or skirt steak
1/2 teaspoon salt
1/2 teaspoon paprika
1/8 teaspoon fresh black pepper
2 tablespoons olive oil

Marinate for at least 1/2 hour in a shallow pan or platter.

Sauce:
1 tablespoon olive oil
2 cups shallots, peeled and quartered, about 1/2 pound
2 large Portabella mushrooms, sliced
1/2 teaspoon salt
1/4 cup sherry
1/2 cup beef broth
2 tablespoons butter

Heat a large sauté pan over medium heat.  Add the oil and shallots and cook until soft and brown, about 10 minutes.  Remove from pan and add the flank steak.  Increase heat to medium high heat.  Cook for 6 minutes on one side and 5 minutes on the other.  When an internal thermometer reads 120 degrees, transfer to a platter.  Add the mushrooms to the pan and cook until soft and tender.  Return the shallots to the pan, heat and add the sherry and broth.  Bring to a boil.  Remove from heat and add the butter, whisking until incorporated.  Slice meat on the bias in very thin cuts.  Add any meat juice to the sauce and serve.

Serves 4-8
(eight if you have several sides like next Tuesday’s recipe for Warm Brussel Sprout Salad with Toasted Pecans)

By Annie Mahle | Posted in Main Dishes, Uncategorized | Tagged , , , , | Comments (0)

Cook the Book: Turnip and Leek Soup

October 28, 2011 – 4:54 pm

Turnip and Leek Soup  

I created this soup to deal with a mountain of turnips that we received from Agricola Farms.  It reminds me of potato and leek soup – just a tasty twist on a classic.

2 tablespoons butter
1 large onion, chopped
3 cups cleaned and chopped leeks
6 cups peeled and coarsely chopped turnips
2 teaspoons salt
1 teaspoon freshly grated nutmeg
1 1/2 tablespoons freshly grated ginger
1 cup white wine
2 cups vegetable stock
1 cup sour cream for garnish

Melt the butter in a large stockpot over medium-high heat Add everything but the wine, stock, and sour cream and cook until the onions are translucent. Add the wine and stock and simmer for at least 30 minutes. For a more rustic soup, leave it as it is; to fancy it up a bit, whiz everything in the blender.  Garnish with a dollop of sour cream.

Serves 4-6

By anniemahle | Posted in Cook the Book, Soups, Stews and Chowders, Uncategorized | Tagged , | Comments (0)
Follow

Get every new post delivered to your Inbox.

Join 2,247 other followers