Saturday, March 8, 2008
Korean Pork Tenderloin with Pommes Anna
OK, next attemp--Tessa pushed the wrong button. Anyway, these potatoes are crispy and buttery on the outside and soft on the inside--YUMMY. Bryce had already picked at the top before I took the picture so it isnt as pretty as it should be. The pork is tender and spicy (my kids just eat the middle of it). I made two and made fried rice with it later in the week (with a side of edamame) that turned out good too.
Pommes Anna
Ingredients
1 teaspoon kosher or sea salt
1 teaspoon kosher or sea salt
1/2 teaspoon black pepper
2 1/2 tablespoons unsalted butter
3 pounds peeled baking potatoes, cut into 1/8-inch-thick slices
1 tablespoon unsalted butter, melted and divided
1 tablespoon chopped fresh flat-leaf parsley, optional
PreparationPreheat oven to 450°.
Combine salt and pepper in a small bowl.
Melt 2 1/2 tablespoons butter in a 10-inch cast-iron or ovenproof heavy skillet over medium heat. Arrange a single layer of potato slices, slightly overlapping, in a circular pattern in pan; sprinkle with 1/4 teaspoon salt mixture. Drizzle 1/2 teaspoon melted butter over potatoes. Repeat the layers 5 times, ending with butter. Press firmly to pack. Cover and bake at 450° for 20 minutes.
Uncover and bake an additional 25 minutes or until potatoes are golden. Loosen edges of potatoes with a spatula. Place a plate upside down on top of pan; invert potatoes onto plate. Sprinkle with parsley, if desired.
Combine salt and pepper in a small bowl.
Melt 2 1/2 tablespoons butter in a 10-inch cast-iron or ovenproof heavy skillet over medium heat. Arrange a single layer of potato slices, slightly overlapping, in a circular pattern in pan; sprinkle with 1/4 teaspoon salt mixture. Drizzle 1/2 teaspoon melted butter over potatoes. Repeat the layers 5 times, ending with butter. Press firmly to pack. Cover and bake at 450° for 20 minutes.
Uncover and bake an additional 25 minutes or until potatoes are golden. Loosen edges of potatoes with a spatula. Place a plate upside down on top of pan; invert potatoes onto plate. Sprinkle with parsley, if desired.
Korean Pork Tenderloin
Ingredients
1/3 cup low-sodium soy sauce
1/3 cup low-sodium soy sauce
2 tablespoons sugar
1 tablespoon minced peeled fresh ginger
3 tablespoons rice vinegar
1 tablespoon dark sesame oil
1/4 teaspoon crushed red pepper
4 garlic cloves, minced
1 1/2 pounds pork tenderloin, trimmed
Cooking spray
Preparation
Preparation
Combine first 7 ingredients in a large zip-top plastic bag; add pork. Seal and marinate in refrigerator 8 hours or overnight, turning occasionally.
Preheat oven to 425°.
Preheat oven to 425°.
Monday, March 3, 2008
This week for dinner
In an attempt to save my husband and children from eating peanut butter and jelly for the eigth month in a row, I have decided to cook again. This is my menu, scheduled for the week (not everyday, I gotta keep it real, there is no way that I am cooking every night :) As I go through the week, I will post the recipes and pictures of my dinner creations.
Monday: Marinated chicken, cous cous, green salad.
Wednesday: Triple Cheese Pesto Pizza (YUM!)
Friday: BBQ Meatballs, Rice Pilaf, Veggie
Sunday: Lasagna (one to eat, one for freezer), Breadsticks, green salad.
We'll see how it goes...tonight will be my first night using my (old) new oven!
PS-I'd love to see some of the bread I've been hearing about BARNO!! I would love to see it on the blog. I would rather see it at my door. I'll settle for either one :)
Monday: Marinated chicken, cous cous, green salad.
Wednesday: Triple Cheese Pesto Pizza (YUM!)
Friday: BBQ Meatballs, Rice Pilaf, Veggie
Sunday: Lasagna (one to eat, one for freezer), Breadsticks, green salad.
We'll see how it goes...tonight will be my first night using my (old) new oven!
PS-I'd love to see some of the bread I've been hearing about BARNO!! I would love to see it on the blog. I would rather see it at my door. I'll settle for either one :)
Tuesday, February 19, 2008
warm molten chocolate cakes
i made these for mark for valentines day. they're his favorites.... super yummy - a melty chocolate delight in the middle! there are endless variations of this cake - i made the williams-sonoma recipe this time, they're out of this world with fresh strawberries.
8 oz. bittersweet chocolate, finely chopped
4 Tbs. (1/2 stick) unsalted butter, cut into pieces
1 tsp. vanilla extract
Pinch of salt
4 egg yolks
6 Tbs. sugar
2 Tbs. Dutch process cocoa powder, sifted
1 tsp. finely grated orange zest (optional)
3 egg whites, at room temperature
Crème anglaise for serving (optional)
Preheat an oven to 400°F. Lightly butter six 3/4-cup ramekins and dust with cocoa powder. Set the ramekins on a small baking sheet. In the top pan of a double boiler, combine the chocolate and butter. Set the pan over but not touching barely simmering water in the bottom pan and melt the chocolate and butter, then whisk until the mixture is glossy and smooth. Remove from the heat and stir in the vanilla and salt. Set aside to cool slightly. In a large bowl, using an electric mixer, beat the egg yolks, 3 Tbs. of the sugar, the cocoa powder and the orange zest on medium-high speed until thick. Spoon the chocolate mixture into the yolk mixture and beat until well blended. The mixture will be very thick. In a bowl, using clean beaters, beat the egg whites on medium-high speed until they are very foamy and thick. Sprinkle in the remaining 3 Tbs. sugar and increase the speed to high. Continue beating until firm, glossy peaks form. Spoon half of the beaten whites onto the chocolate mixture and whisk in until just blended. Add the remaining whites and stir gently until just blended. Spoon into the prepared ramekins, dividing evenly. Bake the cakes until they are puffed and the tops are cracked, about 13 minutes. The inside of the cracks will look very wet. Remove from the oven and serve immediately in the ramekins. Or run the tip of a small knife around the inside of each ramekin to loosen the cake, then invert the cakes onto individual plates. Serve with a drizzle of crème anglaise. Serves 6.
Variation: If you would like your molten chocolate cakes to have crunchy bottoms and sides, dust the buttered ramekins with superfine sugar instead of with cocoa powder.
posted by amy
8 oz. bittersweet chocolate, finely chopped
4 Tbs. (1/2 stick) unsalted butter, cut into pieces
1 tsp. vanilla extract
Pinch of salt
4 egg yolks
6 Tbs. sugar
2 Tbs. Dutch process cocoa powder, sifted
1 tsp. finely grated orange zest (optional)
3 egg whites, at room temperature
Crème anglaise for serving (optional)
Preheat an oven to 400°F. Lightly butter six 3/4-cup ramekins and dust with cocoa powder. Set the ramekins on a small baking sheet. In the top pan of a double boiler, combine the chocolate and butter. Set the pan over but not touching barely simmering water in the bottom pan and melt the chocolate and butter, then whisk until the mixture is glossy and smooth. Remove from the heat and stir in the vanilla and salt. Set aside to cool slightly. In a large bowl, using an electric mixer, beat the egg yolks, 3 Tbs. of the sugar, the cocoa powder and the orange zest on medium-high speed until thick. Spoon the chocolate mixture into the yolk mixture and beat until well blended. The mixture will be very thick. In a bowl, using clean beaters, beat the egg whites on medium-high speed until they are very foamy and thick. Sprinkle in the remaining 3 Tbs. sugar and increase the speed to high. Continue beating until firm, glossy peaks form. Spoon half of the beaten whites onto the chocolate mixture and whisk in until just blended. Add the remaining whites and stir gently until just blended. Spoon into the prepared ramekins, dividing evenly. Bake the cakes until they are puffed and the tops are cracked, about 13 minutes. The inside of the cracks will look very wet. Remove from the oven and serve immediately in the ramekins. Or run the tip of a small knife around the inside of each ramekin to loosen the cake, then invert the cakes onto individual plates. Serve with a drizzle of crème anglaise. Serves 6.
Variation: If you would like your molten chocolate cakes to have crunchy bottoms and sides, dust the buttered ramekins with superfine sugar instead of with cocoa powder.
posted by amy
don't shun the beet!
thai beet soup
for those of you beet nay-sayers, shame on you! have you ever had a fresh roasted beet? they are sweet and rich and the color is out of this world. and they make a great soup. this is a must have on a chilly winter night with some crusty bread.
spice paste:
2 2-inch pieces lemongrass (if you don't have lemongrass, you can use the rind of one lemon and the juice of half)
2 or 3 red or green chilis, deseeded
2 or 3 keffir lime leaves (if you don't have these, use rind of one lime)
2 cloves of garlic
2 in piece galangal or ginger
15 sprigs fresh mint
cut all pieces into smaller chunks and blend all in a food processor. reserve.
soup:
1 Tbsp veg oil
1 tsp cumin seed, toasted
1 qt. broth
2 small red onions, chopped
3 or 4 large beets - cooked, peeled and chopped (you can roast them, steam them, or pressure cook them)
1 can coconut milk
lime juice and sugar to taste
saute onion and cumin in oil, 10 minutes. add half of beets and half of spice paste, cook 2-3 minutes. add broth, season with salt and pepper. bring to a boil, lower heat and simmer 10 minutes. add remaining beets and spice past. puree until smooth return to pot and add coconut milk. correct seasonings with sugar and lime juice.
posted by amy
for those of you beet nay-sayers, shame on you! have you ever had a fresh roasted beet? they are sweet and rich and the color is out of this world. and they make a great soup. this is a must have on a chilly winter night with some crusty bread.
spice paste:
2 2-inch pieces lemongrass (if you don't have lemongrass, you can use the rind of one lemon and the juice of half)
2 or 3 red or green chilis, deseeded
2 or 3 keffir lime leaves (if you don't have these, use rind of one lime)
2 cloves of garlic
2 in piece galangal or ginger
15 sprigs fresh mint
cut all pieces into smaller chunks and blend all in a food processor. reserve.
soup:
1 Tbsp veg oil
1 tsp cumin seed, toasted
1 qt. broth
2 small red onions, chopped
3 or 4 large beets - cooked, peeled and chopped (you can roast them, steam them, or pressure cook them)
1 can coconut milk
lime juice and sugar to taste
saute onion and cumin in oil, 10 minutes. add half of beets and half of spice paste, cook 2-3 minutes. add broth, season with salt and pepper. bring to a boil, lower heat and simmer 10 minutes. add remaining beets and spice past. puree until smooth return to pot and add coconut milk. correct seasonings with sugar and lime juice.
posted by amy
Sunday, February 10, 2008
Kiss me I'm Swiss
posted by Jenn "But they went down so good" Meyerson
Tuesday, January 22, 2008
mushroom barley risotto
using barley is a great way to make risotto - it has great texture and you can't beat the whole grains! you can substitute it for rice in any risotto recipe. for the mushrooms i used two of the 'variety' packs (8 oz total) from wegmans and that was plenty. barley risotto does require more liquid than arborio rice risotto, so if you're going to substitute, almost double the amount of broth.the mushrooms
2 Tbls butter
1 Tbls olive oil
1/2 cup finely diced onion or shallot
12 to 16 oz white or portobello mushrooms, thinly sliced
1 large clove garlic, minced
salt and pepper
1/2 lemon
heat butter and oil in a wide skillet, add the onion and cook over medium heat fro about 5 minutes, stirring frequently. add the mushrooms, raise the heat, and saute until browned around the edges, about 5 minutes. add the garlic, season with salt and pepper and squeeze the lemon juice over all. turn off heat and set aside.
the rice
9 cups stock
2 Tbls butter
1/3 cup finely diced onion or shallot
1 1/2 cups barley
1/2 cup dry white wine
1/3 to 1/2 cup cream
1/2 cup freshly grated parmesan
1/4 chopped parsley
have the stock at a simmer. melt the butter in a wide pot. add the onion and cook over medium heat to soften, 3 to 4 minutes. add the barley, stir to coat and cook for 1 minutes. add the wine and simmer until it's completely absorbed. add 2 cups stock, cover and cook at a lively simmer until it's absorbed. begin adding the stock in 1/2 cup increments, stirring constantly until each addition is absorbed before adding the next one. about halfway through, add the mushrooms. after the last addition, add the cream and stir with more vigor. taste for salt and season with pepper. stir in the parmesan and parsley and serve.
posted by amy
Subscribe to:
Posts (Atom)
