A SECOND TASTE OF HOME COOKING

Posted in Beef, Pasta & Noodles, Pork by sallybr

On my most recent adventure in The Secret Recipe Club, I had a hard time deciding between two recipes from my assigned blog, “A Taste of Home Cooking”. I went with Orange and Rosemary Pork Tenderloin, but couldn’t wait to make possibility number 2, a recipe that took me straight back to my California days.

This might surprise you, but when I arrived in the US for the first time in 1986, both me and my former husband had zero experience with frozen dinners, as they didn’t exist in Brazil back then. We were amazed! Those cute little boxes ready to warm up and enjoy, so many options, so convenient! We went TV-dinner-crazy, trying all sorts of brands and styles of cuisine. Once the thrill of the novelty passed, we went back to our regular approach of home-cooked meals, but I never lost a soft spot for “Swedish Meatballs with Noodles”. That little frozen box, and Velveeta (there, I said it!) are a bit disturbing for a food blogger to love, but… I am guilty on both counts. I’ve got nothing to say in my defense about Velveeta, but I’m redeeming myself on frozen dinners with this home-cooked version of a favorite classic.

SWEDISH MEATBALLS AND EGG NOODLES
( from A Taste of Home Cooking, original recipe from Rachael Ray)

for the meatballs:
1/2 pound ground beef
1/2 pound ground pork
1/2 cup bread crumbs
1 egg, beaten
1 small onion, finely chopped (I used 1 shallot)
A few drops Worcestershire sauce (I used 1 tsp)
Salt and pepper

for the sauce:
3 tablespoons butter
2 tablespoons flour
1/2 cup dry sherry
1 cup beef broth
Salt and pepper
1 teaspoon Dijon mustard
1/2 cup sour cream (I reduced to 1/4 cup)

1 bag wide egg noodles (I used fettuccine)
1 tablespoon butter

Heat the oven to 400 F.

Mix all the ingredients for the meatballs in a bowl, and form bite-size balls, placing them on a baking sheet lined with parchment paper or aluminum foil. Bake for 12 to 15 minutes, turning them midway through cooking time.

As the meatballs bake, boil water for the pasta and start preparing the sauce. Melt the butter over medium heat, sprinkle the flour over it, and cook for a couple of minutes, whisking constantly. Slowly add sherry and whisk until the sauce reduces by half. Add beef broth in a slow stream and continue stirring until the sauce thickens enough to lightly coat the back of a spoon. Turn off heat and add salt and pepper to taste, Dijon mustard and sour cream.

Once the noodles are cooked, drain them and toss with butter. Turn a low heat under the sauce to gently warm it, add the baked meatballs to the sauce, stir to coat, and serve over pasta.

ENJOY!

to print the recipe, click here

Comments: This was a delicious meal, quick and simple to prepare. Next time, I will make two small adjustments: bake the meatballs slightly less, so they will be lighter in color, and use the full amount of sour cream in the sauce.

Just as I expected, this meal brought memories of my first few months in the US, when I could barely communicate in English, and struggled to adjust to a new environment. I had no idea that 26 years later I’d be writing a blog about it, especially because the term blog didn’t exist. 😉

If A Taste of Home Cooking is not on your list of blogs to visit, jump right over, she’s got a ton of great recipes to share!

ONE YEAR AGO: Italian Easter Pie

TWO YEARS AGO: Black Olive Bialy

26Mar2012

SECRET RECIPE CLUB: ORANGE AND ROSEMARY PORK TENDERLOIN

Posted in Pork, Secret Recipe Club by sallybr

The time has come again, for the much awaited Reveal Day of The Secret Recipe Club! I felt a shiver up and down my spine when I got my assignment, and it is easy to see why: my assigned blog, A Taste of Home Cooking, has been around since 2006! She is a veteran food blogger by definition!

I struggled to choose a recipe, because too many appealed to me, and to make my life even harder, she kept publishing new posts with more enticing stuff, like a recent Roasted Brussels Sprouts with Mushrooms and Cream. At some point, I had to quit going back, and settled on two possibilities, the first you’ll see today, of course, but I will be making the other one soon, independent of the SRC.

ORANGE AND ROSEMARY PORK TENDERLOIN
(slightly modified from A Taste of Home Cooking)

2 pork tenderloins
4 oranges, juiced
4 tablespoons olive oil
2 tablespoons white wine vinegar
2 teaspoons agave nectar
2 cloves garlic, finely chopped
2 tablespoons fresh rosemary, chopped
1/2 teaspoon kosher salt
Freshly ground black pepper
1/4 cup heavy cream
chopped parsley leaves

Cut the tenderloins in 3 or 4 equal portions and place them in a plastic bag. Whisk together the marinade ingredients and pour them over the meat. Cover and refrigerate for at least 4 hours, preferably overnight, massaging the meat when you have a chance, or moving the pieces around).

Preheat the oven to 370 degrees. Remove the pork from the fridge and pour the marinade into a small saucepan.

Heat an oven-safe skillet over medium-high heat. Place the pork pieces into the skillet and sear on all sides, about 10 minutes total. Put the skillet in the oven and roast for 20 minutes, until cooked through (the meat should be pale pink in the center; if using a meat thermometer, the recommended safe internal temperature is 160°F), flipping the meat a couple of times during the roasting.

While the meat is roasting, put the saucepan with the remaining marinade over medium-high heat and bring to a boil. Keep boiling, uncovered, stirring regularly, until the marinade has reduced halfway. Add in the cream, salt and parsley. Stir, and keep warm over low heat.

When the meat is ready, remove the skillet from the oven, and transfer the meat to a cutting board. If there are any juices in the skillet add them to the sauce and bring back to a boil. Cut the meat pieces into thick slices and serve with the sauce,sprinkling more fresh parsley on top.

ENJOY!

to print the recipe, click here

Comments: This recipe was originally from Clotilde, of Chocolate and Zucchini, another ultra-veteran blog, but I followed all the modifications from “A Taste of Home”, like browning the meat before, and increasing baking time. Departing from both versions, I opted for an amount of cream halfway between them. You can get by with less, maybe a couple of tablespoons, or splurge, but I felt the meat had just the right amount of naughtiness the way I made it… 😉

After making this recipe, I am convinced we should all use oranges more often in sauces, marinades, salad dressings. They bring the citric component, but a lot more natural sweetness.

I loved this month’s adventure at The Secret Recipe Club! If you want to see what my fellow bloggers came up with, simply click on the links brought to you by the cute blue frog below.

Note added after publication: curious to see who got the Bewitching? Jump to “The Double Dipped Life”, and see the recipe she chose (a favorite of ours, by the way).

ONE YEAR AGO: Pistachio-Walnut Sourdough Bread (we loved this one!)

TWO YEARS AGO: Pork Tenderloin and Blue Cheese

13Feb2012

DAN DAN NOODLES

Posted in Pasta & Noodles, Pork by sallybr

This is comfort food, Asian style. Udon noodles have a slightly denser and more chewy texture than regular pasta, or even buckwheat (soba) noodles, so a small portion should satisfy you. The recipe, published in Bon Appetit a few months ago, is very traditional in Szechuan cuisine. Its Chinese name, dan dan mian (担担面) comes from street vendors carrying baskets of noodles (mian), hanging from those long poles that balance on their shoulders (dan). The authentic version is quite spicy, so reduce the amount of chili oil if you prefer a fire a little tamer… 😉

DAN DAN NOODLES
(from Peter Chang, published in Bon Appetit, October 2011)

8 ounces udon noodles
2 tablespoons vegetable oil
12 ounces ground pork
Kosher salt and freshly ground black pepper
2 tablespoons chopped peeled ginger
3/4 cup chicken stock
2 tablespoons or less chili oil
2 tablespoons red wine vinegar
2 tablespoons soy sauce
4 teaspoon tahini
1 teaspoon Szechuan peppercorns
Pinch of sugar
2 tablespoons chopped roasted peanuts
2 tablespoons sliced scallions

Cook noodles in a large pot of boiling water until just tender (follow instructions on the package). Drain, rinse with cold water, drain again, and place in a large serving bowl (or divide the mixture in two for individual servings).

Heat vegetable oil in a medium skillet over medium heat. Add pork, season with salt and pepper, and cook for a couple of minutes (no need to fully cook the meat at this point). Add ginger; cook until pork gets lightly browned, about 2 minutes more. Stir in chicken stock, then add the chili oil, red vinegar, soy sauce, tahini, peppercorns, and a pinch of sugar.

Simmer everything together until the sauce thickens, about 7 minutes. Pour pork mixture over noodles; garnish with peanuts and scallions.

ENJOY!

to print the recipe, click here

Comments: If you don’t have Chinese peppercorns, simply omit them. I am the lucky owner of a bag of these peppercorns brought from China by a former graduate student in our lab. But, it’s also available online from many sources, including one of my favorite stores, The Spice House.

Usually, Phil and I agree on our assessment of a recipe. This time we didn’t. I loved it, he felt it was a tad too heavy and oily. Next time I might reduce the amount of oil used to saute the pork, and use peanut butter instead of tahini, dissolving it well in the other components of the sauce before adding to the pan.

The recipe made enough for our dinner, and I had leftovers for a light lunch a couple of days later. It is quite filling, but I still found myself glued to my chopsticks, going back to the serving bowl for one more taste…. and another…. and another…

ONE YEAR AGO: Sophie Grigson’s Parmesan Cake

TWO YEARS AGO: Antibiotics and Food

28Jan2012

CITRUS CRUSTED TILAPIA FILETS

Posted in Seafood by sallybr

Citrus and fish, unbeatable combo! Until now, I accepted the idea that one of my favorite preparations for delicate fish filets came with a small tax to pay for the fat used to fry it. But, when I saw this recipe on How Sweet It Is, I hoped it would be my ticket to a lighter version of the classic. To be completely honest, I had my doubts, because not too long ago I tried a similar method for pork schnitzel (from Everyday Food) and it was a huge disappointment. I am glad to report NO disappointment here, quite the contrary, this recipe is a keeper!

CITRUS CRUSTED TILAPIA
(adapted from How Sweet It Is)

4 fresh (or thawed) tilapia filets
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
3/4 cup panko bread crumbs
1/4 cup whole wheat flour
1/3 cup bread crumbs
1 teaspoon Herbes de Provence
zest of 2 oranges, 1 lime and 1 lemon
2 egg whites, lightly beaten with a pinch of salt

Heat oven to 425 degrees F. Line a baking sheet with aluminum foil, place a wire rack on top, and spray the wire rack with nonstick spray. In a large bowl, add bread crumbs, flour, citrus zest and a pinch of salt. In another bowl, lightly beat the egg whites, add a teaspoon of water to make it looser.

Season each piece of tilapia with salt and pepper. Dip each piece of fish in the beaten egg whites, allow the excess to drip, then coat with your mixture of breadcrumbs, pressing well to adhere. Place on the wire rack and spray lightly with olive oil spray.

Bake for about 18 minutes, or until breadcrumbs are golden. Depending on how thick your filets are, it could take slightly longer. Test with a knife to see if the fish flakes easily, then it’s done.

ENJOY!

to print the recipe, click here

Jessica served her fish filets with a beautiful blood orange salsa, perfect complement to the dish, but this time I took a more austere route, went with white rice and stove top blasted broccoli (a favorite side dish of ours).

This recipe was a breeze to put together, the fish turned out moist, perfectly cooked, with the crust delivering a burst of citric flavor. The secret for success is spraying the olive oil over the coating before baking the filets. That ensures just the right amount of fat to moisten the crumb layer and give it a hint of color. Much lighter than the usual method with a frying pan, but without skimping on flavor. I am not at all interested in reducing calories if it will hurt my food. This is a perfect example of a make-over that is worth adding to your repertoire of meals.

I highly recommend you stop by How Sweet It Is to get her full recipe, including the blood orange salsa. It will be on our table next time, all I need is to find that elusive orange for sale. 😉

ONE YEAR AGO: Bran Muffins: not just for hippies!

TWO YEARS AGO: Chocolate Flourless Cake

17Jan2012

EVERYDAY FOOD TO THE RESCUE

Posted in Pasta & Noodles, Pork, Side dishes by sallybr

Last week, on a very busy day in which I had zero inspiration for cooking dinner, the daily email from Martha Stweart’s Everyday Food was a life saver. It arrived mid-morning as usual, and featured a grilled pork tenderloin with a simple soy-citrus marinade. I had a tenderloin in the fridge, and all ingredients needed for the marinade. Side dish? Orzo sounded great, so I searched for recipes on the same website, and one of the top choices was “Toasted Orzo with Olives and Lemon”. The clouds left the horizon, blue skies announced that my dinner blues were gone. And you’ll get both recipes in a single post! 😉

PORK TENDERLOIN WITH SOY, GINGER, AND LIME
(adapted from Everyday Food)

1/4 cup soy sauce
1/4 cup rice vinegar
1 tablespoon lime juice
1 tablespoon vegetable oil (I used grapeseed)
2 teaspoons grated fresh ginger
1 pork tenderloin (about 1 pound), trimmed of excess fat and silver skin

In a medium bowl, combine soy sauce, vinegar, lime juice, oil, and ginger. Add pork to the marinade, turning to coat well on all sides. Marinate in the fridge for several hours to overnight.

Remove meat from marinade, and pat it dry. Season it very lightly with salt, and grill for 7 minutes on a hot grill. Turn the meat to grill the opposite side, and grill for 6 minutes more. Without opening the grill, turn the heat off and let the meat stay inside for 5 minutes. Remove the meat from the grill, tent it with foil, and let it rest for 5 minutes before slicing.

to print the recipe, click here

TOASTED ORZO WITH OLIVES AND LEMON
(adapted from Everyday Food)

1 to 2 tablespoons olive oil
1/2 pound orzo (1 + 1/4 cup)
1 teaspoon grated lemon zest
Salt and ground pepper
1/4 cup slivered black olives
1/4 cup chopped fresh parsley
2 tablespoons fresh lemon juice

Heat 1 tablespoon of olive oil in a medium pan over medium-high heat. Add the orzo and cook for 5 minutes, stirring often. Add 2 cups of water and lemon zest, season with salt and pepper, and bring to a boil. Reduce heat to medium; cover, and simmer until orzo is al dente and liquid is absorbed, 10 to 15 minutes.

Remove from heat. Stir in olives, parsley, lemon juice, and remaining tablespoons of olive oil, if desired (I omitted this step).

ENJOY!

to print the recipe, click here

Comments: What a great dinner this was! Ready in less than 30 minutes, all I had to do was make the marinade at lunch time (but you can do it in the morning, if you don’t go home for lunch), and by the time we came home from work, dinner was a cinch to make.

I used the 7-6-5 grilling method for the pork tenderloin, because it works well with pretty much any type of marinade or dry rub. It is easy to take care of the rest of the meal when all you have to do is set a timer and move the meat around when it goes off.

Toasting the orzo is what makes this side dish so special. I’ve used a similar method before in one of the simplest and greatest recipes I’ve made last year, the “Carrot Nib Orzo”. If until now you’ve only treated orzo as a normal pasta, boiling in salted water, please try either of these recipes, you will be more than pleasantly surprised by the improvement in taste and texture.

ONE YEAR AGO: Weekend Pita Project

TWO YEARS AGO: Mandioca Frita 101 – Fried Yucca Root (Brazilian Food at its best!)