Eye for a Recipe

Pork tenderloin always makes a tasty weeknight meal, and this recipe from the December 1997 issue of Bon Appetit makes it a quick one as well. The pork tenderloin is sliced and then pounded into thin medallions.

Slice the pork thinly and then pound it into medallions

The medallions cook very quickly in the pan; make sure your pan is hot and don’t overcrowd it. Otherwise, the medallions will steam instead of browning.

The medallions cook quickly and stay tender

Once the pork is cooked, remove it to a plate. Then use the delicious fond on the bottom of the pan to make a quick mustard caper-sauce. Return the pork to the sauce to heat through and you have supper on the table in about 15 minutes.

The medallions are served with a tasty mustard-caper sauce

To avoid additives and preservatives in this recipe, use butter that does not contain colour, all-natural chicken stock and capers and mustard that are additive-free.

Ingredients:

1 8- to 10-ounce pork tenderloin, cut crosswise into 1/2-inch-thick rounds
1 tablespoon butter
1/4 cup sliced shallots
1 cup canned low-salt chicken broth
2 tablespoons whipping cream
1 1/2 tablespoons drained capers
1 tablespoon coarse-grained Dijon mustard

Preparation:

Using meat mallet or rolling pin, flatten pork rounds slightly to scant 1/2-inch thickness. This is easier to do if you cover the pork with plastic wrap first. Sprinkle the pork with salt and pepper.
Melt butter in heavy large skillet over medium-high heat. Add pork to skillet and saute until brown and cooked through, about 2 minutes per side. Transfer pork to plate. Add shallots to skillet and stir 1 minute. Add chicken broth and cream. Boil until sauce is thick enough to coat spoon, stirring up browned bits, about 3 minutes. Mix in capers and mustard. Return pork to sauce. Simmer mixture until pork is heated through, about 1 minutes. Season to taste with salt and pepper and serve.

From the December 1997 issue of Bon Appetit

My assignment is finished, so I am back to cooking (and posting). When I arrived home, after several weeks of take-out and restaurant meals, all I wanted to eat was a nice steak from our local butcher, Don, and a green salad. This recipe from Ad Hoc at Home feeds a crowd and the crowning touch is the herb and shallot butter brushed over the steak during the final stages of grilling.

Porterhouse steak on the grill

To avoid additives and preservatives in this recipe, use butter with no colour added and fresh lemon juice.

Herb and shallot butter is brushed on the steak

Porterhouse Steak

Ingredients:

Three 1½ -inch-thick porterhouse steaks (about 1.5 lbs each)

Canola oil

Kosher salt and freshly ground black pepper

Grey salt or coarse sea salt

Preparation:

Trim the excess fat from the steak. Let steaks stand at room temperature for at least 30 minutes or up to 1 hour. Just before grilling, coat the steaks with canola oil and season both sides generously with salt and pepper.

Prepare charcoal or gas grill for two-temperature cooking with one area for medium-high heat and the other for medium heat. Grill the steaks over medium-high heat, without moving for 2 to 3 minutes, or until they are well marked. For a nice crust and to prevent sticking, do not move steaks too early. Rotate the steaks 90 degrees to make crosshatch pattern, and grill for 2-3 minutes. Flip the steaks over, move to medium heat, and grill, without moving them, for 3 minutes. . Rotate the steaks 90 degrees and cook for another 8-12 minutes (timing can vary greatly, depending on heat level), brushing steak 2 or 3 times with the herb butter, until the center of the meat registers 125-128 degrees. Transfer the steaks to a carving board, brush with herb butter, and allow to rest for at least 15 minutes for medium-rare. Slice the meat away from the bones and cut against the grain into ½-inch slices. Arrange the meat around the bones on a serving platter and sprinkle with gray salt. Serves 6.

Herb and Shallot Butter

Ingredients:

2/3 cup minced shallots

6 oz. plus 1 tsp unsalted butter, at room temperature

1 tbsp finely chopped flat-leaf parsley

1 tbsp fresh lemon juice

¾ tsp kosher salt

¾ tsp paprika

Preparation:

Combine shallots and 1 tsp butter in small saucepan and cook over very low heat until the shallots are tender but have not browned, about 10 minutes. Remove from heat and let cool. Put the remaining butter in a small bowl, add the parsley, lemon juice, salt and paprika and stir to incorporate. Stir in the shallots. Shape into a log, wrap tightly in plastic wrap, put in a resealable bag, and refrigerate until ready to use, or freeze for up to 1 week. Makes a generous cup.

From Ad Hoc at Home

We love roasted root vegetables and this new find from the October 2010 issue of Everyday Food is especially good because the vegetables are roasted with walnuts and honey.

Cut the vegetables into pieces of equal size

This recipes uses sweet potatoes, carrots and parsnips, but you could add red potatoes, onions, turnip and rutabaga. Just make sure the vegetables are cut into pieces that are all the same size. To ensure the carrots and rutabaga are cooked through at the same time as the other veggies, you can boil them for 5-10 minutes or microwave them on high for 3-5 minutes.

Honey-roasted vegetables

Ingredients:

2 medium sweet potatoes, 1 lb total, peeled, halved and cut into ½-inch pieces

4 medium carrots, cut into ½-inch pieces

2 medium parsnips, peeled and cut into ½-inch pieces

½ cup walnut halves

¼ cup honey

2 tbsp extra-virgin olive oil

Coarse salt and ground pepper

3-5 sprigs thyme

Preparation:

Preheat oven to 375 degrees. In a 3-quart baking dish, toss together sweet potatoes, carrots, parsnips, walnuts, honey and oil; season with salt and pepper. Top with thyme sprigs and roast until vegetables are browned at edges and tender when pierced with a knife, about 1 hour. Serves 4.

From the October 2010 issue of Everyday Food

Everybody loves sweet potato fries, but did you know that sweet potatoes also make delicious chips? This recipe from Ad Hoc at Home can also be made with fingerling potatoes. The trick with this recipe is to make sure the potatoes are thinly sliced. Use a mandoline, v-slicer or the slicing disc of your food processor.

Slice the sweet potatoes as thinly as possible

Fry the potatoes in batches; too many at once will cool the oil and the chips won’t be crisp. Be sure to return the oil to the proper temperature for each batch. Turn the potatoes once while frying; this prevents air pockets from forming and helps ensure crispiness. The recipe below provides directions for stove-top frying; I used a deep fryer, which worked very well.

Sweet potato chips

I’m off on assignment until late November so my posts will not be as frequent. But I’ll be back!

Ingredients:

1 lb. sweet potato, peeled or large fingerling potatoes, scrubbed

Peanut or canola oil for deep frying

Kosher salt

Preparation:

Slice potatoes as thinly as possible, but not so thin that the edges become uneven.

Pour three inches of oil into Dutch oven or deep pot and heat over medium-high heat to 325 degrees for sweet potatoes or 350 degrees for fingerlings. Preheat oven to 200 degrees. Set a cooling rack on a baking sheet and line the rack with paper towels. Add about one-quarter of the potatoes to the hot oil and cook, turning once with a wire skimmer, until golden brown, about 2½ minutes. Transfer to the paper towels to drain and immediately season with salt.

From Ad Hoc at Home by Thomas Keller

This is a great new find from the October 2010 issue of Food and Wine. Yellow-fleshed Yukon Gold potatoes are boiled and then roasted with rosemary, olive oil, salt and pepper until they are browned and very crisp outside and fluffy inside. This will become a favourite in our house.

Yukon Gold potatoes are boiled before being roasted

Roasted Rosemary Potatoes

Ingredients:

3 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes

Salt

Ten 1-inch rosemary sprigs

1/3 cup extra-virgin olive oil

Freshly ground black pepper

Directions:

Preheat the oven to 400°. In a large saucepan, cover the potatoes with cold water. Add a large pinch of salt and bring to a boil. Simmer over moderately high heat until tender, about 12 minutes. Drain.

Return the potatoes to the saucepan and shake over moderately high heat until the potatoes are dry, 10 seconds. Spread the potatoes and rosemary sprigs on a rimmed baking sheet. Drizzle with the olive oil, season with salt and black pepper and toss to coat. Roast for 45 minutes, stirring a few times, until the potatoes are sizzling and starting to brown. Tilt the baking sheet and pour off any excess oil. Roast the potatoes for 15 minutes longer, until browned and crisp. The roasted potatoes can be kept at room temperature for up to 1 hour. Reheat in a 400° oven before serving. Serves four.

From the October 2010 issue of Food and Wine

A pumpkin dessert is a must for Thanksgiving, and this year, for our family feast, I made this Pumpkin Pecan Bundt Cake from the October 2010 issue of Canadian Living. It was a big hit, particularly with my brother Brian.

Pumpkin Pecan Bundt Cake

The recipe suggests making your own pumpkin purée, but I used two cups of canned pumpkin purée and it worked fine. Just be use to get 100-per-cent pure pumpkin, with no spices added. I made the cake the day before and the syrup just before serving. Whipped cream is a perfect accompaniment.

To avoid additives and preservatives in this recipe, be sure to use pure pumpkin and butter that does not contain colour.

Hope you had a wonderful Thanksgiving! We are grateful to have been able to share the holiday with Eliz, Allan, Diane, Brian, Lois, Anne-Lynn, Andrew, Thompson and Sarah.

Ingredients:

Cake

¾ cup chopped pecans
1-2/3 cups packed brown sugar
¼ cup softened butter or vegetabIe oil
3 eggs
¾ cup vegetable oil
2 cups roasted pumpkin purée or roasted squash purée, (see Perfect Puree, below)
2-½ cups all-purpose flour
2 tsp baking powder
1-¾ tsp ground cinnamon
1 tsp baking soda
1 tsp ground ginger
¾ tsp salt
¼ tsp ground nutmeg
¼ tsp ground allspice

Syrup

¼ cup butter
2/3 cup packed brown sugar
¼ cup dark rum

Perfect Purée

When choosing a cooking pumpkin, look for sugar pumpkins. These little gourds are firmer and sweeter than those grown for jack-o’-lanterns. The roasting time will vary depending on the size and age of the pumpkin or squash.

Halve and seed pumpkin or squash. Prick skin all over with fork. Roast, cut side down, on rack on foil-lined baking sheet in 350°F (180°C) oven until flesh is browned and tender, 60 to 75 minutes. Let cool. Scoop out flesh and purée in food processor. Refrigerate in airtight container for up to 48 hours or freeze for up to 3 weeks.

2 lb (1 kg) sugar pumpkin yields about 1-¾ cups purée. 2 lb (1 kg) butternut squash yields about 2-½ cups purée.

Preparation:

On baking sheet, toast pecans in 350°F (180°C) oven until fragrant, about 8 minutes; let cool.

In small bowl, stir pecans with 2 tbsp of the brown sugar; sprinkle over greased and flour-dusted 10-inch (3 L) Bundt pan.

In large bowl, beat remaining sugar with butter; beat in eggs, 1 at a time. Beat in oil until fluffy. Beat in pumpkin until smooth.

In separate bowl, whisk together flour, baking powder, cinnamon, baking soda, ginger, salt, nutmeg and allspice; stir into egg mixture. Scrape into pan; tap pan on counter and smooth top.

Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 50 minutes. Let cool on rack for 10 minutes. Remove from pan; transfer to rack.

Syrup: In small saucepan, melt butter over medium heat. Stir in sugar and 3 tbsp (45 mL) water; boil until dissolved and thickened, about 3 minutes. Stir in rum; boil for 1 minute. Brush over cake. Serve with whipped cream. Serves 12.

From the October 2010 issue of Canadian Living