Posted on 09/12/2017 4:00:59 PM PDT by Jamestown1630
The Harvesters, Pieter Bruegel the Elder
I’ve been trying to find something new to do with pork, and this recipe from ‘Caprial’s Bistro Style Cuisine’ looked just right for Fall:
Pork Tenderloin with Apple Chutney (serves 4)
For the Apple Chutney:
2 tsps. Olive Oil
1 Red Onion, julienned
2 cloves Garlic, chopped
½ C. Apple Cider
1 T. Brown Sugar
2 T. Sherry Vinegar
3 Granny Smith Apples, peeled, cored and sliced
2 tsps. Chopped Fresh Thyme
1 tsp. Chopped Fresh Marjoram
1 tsp. Crushed Green Peppercorns
Salt
1 Pork Tenderloin, about 2 lbs.
2 tsps. Dried Thyme
Salt
Cracked Black Pepper
1 T. Olive Oil
½ Red Apple (garnish)
1 T. Fresh Thyme Leaves (garnish)
To Prepare the chutney, heat the olive oil in a large saute pan over high heat until very hot. Add the onion and saute until fragrant, about 1 minute. Add the cider and brown sugar and bring to a boil. Add the vinegar and sliced apples, and cook over high heat until the apples are tender. Add the thyme, marjoram and peppercorns and cook for 2 to 3 minutes. Season to taste with salt. Keep warm while the tenderloin is cooking (if longer than 20 minutes, gently rewarm before serving).
To prepare the tenderloin, preheat the oven to 350 degrees. Trim the fat from the tenderloin. Rub the meat with the thyme and salt and pepper. Put the olive oil in a large, ovenproof saute pan and heat on high until smoking. Add the pork to the pan and sear on both sides, about 2 minutes per side. Place the pork in the oven and cook for 10 to 12 minutes (for medium doneness) or until the meat reaches an internal temperature of 145 degrees (use an instant-read thermometer to test). Remove the pork from the oven and let it rest for about 2 minutes before slicing.
Using a sharp carving knife, slice the pork ¼ inch thick on the diagonal. Fan out about 5 slices on each individual plate. Place a generous spoonful of the chutney over the tenderloin. Cut the apple half into thin slices. Garnish the plates with the apple slices and fresh herbs. Serve hot.
The winning recipes from the Michigan Upper Peninsula State Fair were recently posted on FR, and I liked this sweet potato casserole, which looks like a nice change from my usual marshmallow-topped one:
Sweet Potato Casserole - entered by Linda Romps
4 cups sweet potatoes (5 – 6 medium)
1 stick butter
1 can evaporated milk
1 cup sugar
2 eggs well beaten
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon vanilla
Boil potatoes till tender. Cool, peel and mash. Beat in butter. Add remaining ingredients and beat well. Bake in 9 X 13 pan ungreased, 15 minutes at 425 degrees.
Topping:
3/4 stick butter
1 cup crushed corn flakes
1/2 cup chopped pecans
1/2 cup packed brown sugar
Mix well and spread on top of potatoes. Bake 15 minutes at 400 degrees.
http://content.dailypress.net/life/features/2017/08/winning-recipes-at-the-u-p-state-fair/
-JT
I did that when I made my tinctures. It’s a lot easier than boiling the jars.
Country ham has a very strong taste that some people don’t like. I didn’t like it the one time I had it; but I’m kind of interested in the bacon.
Pastry classes started at 3am? My night classes are at 7pm.
Nigella Lawson? If so, she’s stupid! I write back to that idiot Nigel Slater who is always writing Trump posts. Like these rich British cooks (particularly Slater) know anything about America...
The Times, since the election of Trump, have turned their food section into an anti-Trump platform. But I still read Melissa Clarke.
I have had what I thought was country ham & it was really salty & chewy, but not gamey. Then at a little market in NC I bought a hunk of country ham to flavor something & I did not care for the taste.
I will say that even after washing my hands several times the smokey Benton’s smell was still strong. I didn’t mind because it smelled so good! Have half the bacon left & will cook it up tomorrow. I am going to stop by the butcher shop today when we go to town.
Hope your Saturday is wonderful & thank you for your thread that I look forward to every week!
GEORGIA CHAIN GANG CHILI
PREP Brown chicken, pork rib roast, bottom round beef roast.
CHILI Wilt 2 lge coarse-chop vidalias, 1/4 c ol/oil; add 10 gar/cl, inch chunks 2 ea celery/carrots (w/ celery leaves); sauté few min; add 1/4 c flour. Stir/brown.
Add 5 ea dried whole Chinese chilies, qt ea peeled plum tomatoes and beef stock; add 2 tb ea cider vinegar, brown sugar; slow simmer.
Add browned chicken, beef and pork. Deglaze meat pan w/ cup liquid; add to pot; slow simmer 4 hours. Liftout meat, debone/shred back into pot, simmer an hour. S/p.
SERVE w/ lots of corn bread or white rice.
No, I was in a hotel kitchen internship program and the pastry chefs started at 4 am or some such.
Oh, lol! Got it. Yeah, with bakeries you really start early.
Thomas Keller, renowned American chef, has a book out in his series......it’s about the famed Bouchon Bakery in Paris.
He trained there and has five bakeries besides his several restaurants.
The 50 bucks for the book is more than worth the cost.
It is chockfull of lessons in pastry-making......the exquisite French way.
Then again, maybe you already have the book?
PREP Heat mug of milk (skim for fewer cals). Then steam hot milk til
frothy. Sans steamer, buzz the milk in blender a few seconds----will froth
up nicely----careful blendering hot beverages. Just drape tea towel over top.
Steep Earl Gray tea bag in hot milk 3 min. Add vanilla syrup, fave sweetener.
Drink up.
I don’t. I’m sort of feeling like working my way through a pastry chef book.... I wish I had more time. Will look at this one. Also what about this one, coming out next month?
https://www.amazon.com/Professional-Pastry-Chef-Fundamentals-Baking/dp/0470466294/ref=dp_ob_title_bk
The Pro book might be worth it-—I have not seen this one, yet.
That sounds really good. Steeping the tea right in the frothed milk.
I have Julia Child’s baking book and also my huge tome from culinary school1
It is very good.....I like that steeping technique, too.
Ready to bake, I see.
Million Dollar Cookie Pie
ING 1/2 cup butter, softened 1/2 cup granulated sugar 1/4 cup packed light brown sugar 1 large egg 1 1/4 teaspoons vanilla 1 1/2 cups all-purpose flour 1/2 teaspoon salt 1/2 teaspoon b/soda 1/2 cup semisweet chocolate chips 1/4 cup milk chocolate chips Pastry for a single-crust pie 3/4 cup chocolate hazelnut spread 3/4 cup Dulce de Leche
METHOD stand mixer/paddle/cream butter and sugars on med 2 min. Add egg and vanilla; mix a min. Add whisked/combined flour, salt, b/soda; mix/combine. Stir in chocolate chips and set aside.
CRUST Roll pastry dough and line your pie plate. Trim and flute edges as desired. Cover with plastic wrap and refrigerate. Take parchment on which you traced an outline of the pie plate and place it, traced-side town, on the counter. You will be able to see the outline through the paper, but the pencil markings will be touching the counter not the topping.
Scoop the hazelnut spread into the center of the parchment circle and spread out evenly to fill in the entire shape. Freeze 10 min, remove from freezer, spread Dulce de Leche over the top, and freezer 10 min.
Remove frozen hazelnut and Dulce de Leche disc from the freezer and carefully peel it off the parchment. Lay the disc in the pie crust. Add the cookie dough and gently press in about halfway up, reserving any remaining dough (if there is any) for cookies. Bake 350 deg 20-30 min (top is golden brown; center almost set.
Remove to counter; sprinkle w/ sea salt flakes. Cool for about 30 minutes and then slice.
SERVE with scoop of ice cream and chocolate and caramel toppings.
Grew up on the far south side of Chicago, and luckily my dad, the best cook in the house, copied down his and MIL’s recipe for me. (My mom hated cooking and it showed!!)
111th and Avenue M. How about you?
Never “brined” pork like I do chicken and turkey in salt-sugar water.
Usually with tenderloin I marinade in something for a day or two and throw it all in the crock pot. Best stuff Mojo Carrillo. (A Hispanic sour orange based marinade) I’m addicted.
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