goat cheese stuffed pork tenderloin w/ pan sauce

any of you lucky ladies going to book group tonight will have the tasty pleasure of eating christannes bound-to-be-better-than-my 1st try, and that's saying something because this is FANTASTIC!!! props to christanne for finding and sharing these recipes with me, it's all her.
1 pork tenderloin
1/2 medium onion, minced
2 Tbsp pine nuts
4 Tbsp dried fruit (cherries, currants, cranberries...)
1 tsp fresh thyme leaves
1/2 cup goat cheese (leave out thyme if you use herbed goat cheese)
1/4 cup red wine
1/4 cup bread crumbs
salt and pepper to taste

1/2 cup red wine
1/2 cup dried cherries
1/2 Tbsp balsamic vinegar
1 Tbsp butter
salt and pepper

begin by soaking your chosen fruit in the wine (i was out of wine and soaked them in balsamic vinegar). if you're using larger fruit like dried apricots or apples, chop the pieces up first. i put mine in the microwave for about 20 seconds to get the fruit softened and the liquid warm to speed up the process.
preheat oven to 350.
prepare tenderloin by trimming tapered end and removing any extraneous fat. reserve trimmed meat and mince it finely. to cut the meat, make a slice 1/4 inch from the bottom 1/4 inch into the meat. then roll the meat onto the thick side and continue cutting in the same manner, like you are unrolling wrapping paper. you'll end up with a rectangular piece of meat. cover it with a thick layer of saran wrap and pound with the flat side of a meat tenderizer or heavy saute pan from the inside working your way out until the meat is about 1/8 inch thick and still rectangular in shape. cover and refrigerate.

toast the pine nuts in a dry skillet until golden brown. remove from pan, add some oil and saute the onion on medium-low heat until soft, about 8 minutes. add the minced pork and cook until no longer pink. add thyme and continue to cook for 2 minutes. turn off the heat and add the pine nuts. drain the fruit, reserving the liquid, and add to pan.

crumble cheese into a bowl and add onion mixture and bread crumbs. mix well to make a loose mass.

pile stuffing onto one short end of the tenderloin and shape it firmly into a tube. roll tenderloin firmly and secure it with cooking twine or toothpicks.

heat a few tablespoons oil in a large saute pan. brown meat on all sides. transfer to a roasting pan, add some water or broth to the bottom and cook for about 45 minutes, or until inner temp reaches 175 degrees. remove from the oven and let it rest for 10 minutes. meanwhile, make the pan sauce.

deglaze the pan you used to cook the onion in with a tablespoon wine or vinegar, scraping the browned bits off the bottom with a wooden spoon. add the wine, vinegar and cherries and bring to a boil. turn the heat to a simmer and let it reduce by 1/2, about 4 minutes. add butter and stir to melt. slice meat diagonally about 1/3 inch thick, plate and drizzle sauce and cherries on top.
*i was out of red wine and made a basic balsamic pan sauce with the cherries, which was delicious! just use 1/2 cup balsamic instead of the wine and follow same instructions.

For Amy...

Moroccan Chicken Stew (pilfered from Recipezaar)


2 cups chicken broth
1 small can tomato paste
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon ground red pepper (cayenne) 1/8
teaspoon ground cinnamon
1/2 cup raisins
1 medium onion, sliced thin
1 tablespoon minced fresh garlic
2 lbs butternut squash, peeled, seeded, and cut into 1 1/2 inch chunks (5 cups)
2 cups frozen green peas
1 can chickpeas, drained and rinsed
4 skinless chicken thighs, skin and visible fat removed (about 1 1/3 pounds)


In a 4 to 5 quart pot, whisk together the chicken broth, tomato paste, cumin, salt, red pepper, and cinnamon until blended.


Stir in the raisins, onion, garlic, squash, peas, chick-peas, and chicken.
Bring to a gentle boil over medium-high heat.


Reduce the heat to low.
Cover and simmer for 25 to 30 minutes, or until the squash is tender and the chicken is opaque near the bone and the juices run clear when the meat is pierced with a sharp knife.

I used boneless chicken breasts instead and cut them into large chunks. I also substituted sweet potatoes for the butternut squash. I think I upped the chicken broth a little. We served this over rice. It would also be good over couscous or just served with bread. Don’t even THINK about leaving out the raisins, unless you substitute with something else…I think dried apricots, chopped up would be fantastic. It is delicious and smells DIVINE!



posted by spy

More-Peas-if-You-Please Penne

Yes, I know...Jenn posted. Whoa.
Please note, this is a Rachael Ray....kids recipe and Lexi didn't help. Don't judge.



This makes 4 very large servings. (we had lots-o-leftovers)

Salt
1 pound penne pasta with ridges
3 cups frozen peas
1/2 cup chicken or vegetable broth
2 cups ricotta cheese
3 tablespoons butter, cut into small pieces
1 cup grated Parmigiano-Reggiano cheese
1 cup fresh basil leaves, sliced
Freshly ground pepper

Cook pasta al dente. Set aside a ladle of pasta cooking water and then drain.

In a small saucepan, add peas and broth. Simmer 5 min.

In a large serving bowl, mash half the peas and broth with the ricotta cheese. Toss with the pasta, butter and half the Parmigiano-Reggiano cheese. Add the reserved pasta cooking water to moisten if needed. Stir in the remaining whole peas and the basil; season with salt and pepper. Top with the remaining Parmigiano-Reggiano cheese.

We decided the more basil the better. It added just the right amount of flavor.

This is super easy and super tastalicious. We all (including Lex) loved it!

Posted by JennBop-picture will be posted when blogger decides to get it's act together and work.

Two Pie Day

Caramel Apple Pie

This pie is delish! It is a mix between a pie and an apple crisp.

Crumb Topping:
1 c. packed brown sugar 1/2 c. oats
1/2 c. flour 1/2 c. butter
Stir together dry ingredients. Cut in butter until topping is like coarse crumbs. Set aside.

Pie:
1 pastry crust for a deep dish pie 9" (I always just buy one)
1/2 c. sugar
3 T. flour
1 t. cinnamon
pinch salt
6 c. thinly sliced, peeled apples (I usually use a couple different kinds)
1/2 c. chopped pecans, optional
1/4 c. caramel topping

Preheat oven to 375*. In a large bowl (seriously, use a BIG bowl), stir together sugar, flour, cinnamon and salt. Add apple sliced and gently toss until coated. Transfer apple mixture to the pie shell and sprinkle with crumb topping. Press the topping down just a little to make sure you get to use it all. Place pie on a baking sheet (if you are smart, you'll line it will foil or a silpat). Cover edges of pie with foil. Bake for 25 minutes. Remove foil and then bake for another 25-30 minutes. Sprinkle with pecans, if using, and drizzle with caramel. Enjoy warm or at room temp.

French Silk Pie (a la BH & G Cookbook)

Chocolatey deliciousness!

1 chocolate cookie crust, 9 inch
1 cup whipping cream
1 cup (6 oz) semi-sweet baking chocolate, in pieces
1/3 cup butter
1/3 cup sugar
2 beaten egg yolks
3 T. whipping cream
1 cup sweetened whip cream (so there is a little cream in this, so what?!?)

In heavy saucepan, combine 1 cup whipping cream, chocolate, butter and sugar. Cook over low heat, stirring constantly, until choc. is melted and sugar is dissolved. Gradually stir half the chocolate mixture into the egg yolks then add mixture back to pan. Cook over medium-low heat, stirring constantly, until mixture starts to thicken and starts to bubble. Remove from heat and place over and ice water bath. Stir in 3 T. whipping cream. Stir mixture occasionally while over ice bath until mixture is cool and very thick. (About 20 minutes) Trasnfer to mixer bowl and whip with whisk attachment on med-high speed for 2-3 minutes until light and fluffy. Spread filling into crust and refrigerate for 5-24 hours, Garnish with whipped cream.


posted by Kristin

Perfect Fall Snack/Treat:

Apple Popovers
makes 6, prep 15 minutes, cooking time 20 minutes

Preheat oven to 425. Lightly grease 6 compartments of a muffin tin.
Sift together:

1/2 cup + 1 TBSP flour
2 TBSP powdered sugar

make a well in the center and add:

1 egg
1/4 cup milk

stir with a wire whisk until smooth, then add:

1/4 cup more milk

stir until smooth. Measure out 1 TBSP olive oil and divide among 6 muffin compartments. Place the muffin tin in the oven to heat the oil. Meanwhile, peel, core, and thinly slice 2 small apples (we like granny smith or gala). Remove muffin tin from oven and divide batter between each compartment. Place the sliced apples on top and sprinkle generously with cinnamon-sugar. Bake 20 minutes or until golden and risen. Dust with powdered sugar. Serve warm. I defy you to have any leftover, ever. ;)

posted by spy

Serious Slacker

We have been slacking in the cooking department at our house this summer. Here's hoping that the cool fall weather will bring a whole new season of delicious fall recipes to share and enjoy!!

Chicken Tikka Masala with Vegetables

chicken tikka masala is my favorite indian dish...savory and slightly spicy (or a lot spicy, depending on your preference) with a hint of underlying sweetness. YUM! we tried this recipe tonight and i tweaked it here and there. it came out perfectly and we will make it often!

(confession: i pilfered this photo, because i couldn't get a good one, but my version was the same gorgeous color, but with carrots, cauliflower, and peas thrown in the mix)

marinade for chicken:
combine 1 cup plain yogurt
1 TBSP lemon juice
1 tsp ground cumin
1 tsp cinnamon
1/2 tsp cayenne pepper (this is mild, you can add more, depending on how spicy you like it)
2 tsp black pepper
1/4 tsp ground ginger
1 tsp salt
1/2 tsp paprika

dice 2-3 boneless, skinless chickent breasts and marinate in yogurt sauce for at least an hour. (i think you could marinate overnight in the refrigerator, i did it for an hour at room temperature) skewer chicken.

you can cook the chicken on a grill or broil on a rack over a baking pan in the oven. either way, lightly oil the grill or rack and cook just until done on the inside and starting to color on the outside. once cooked, set aside.

spice blend for chicken:
2 tsp ground cumin
2 tsp paprika
1 tsp salt
1 1/2 tsp sugar
dash of cayenne pepper


make spice blend and set aside.

sauce for chicken:
2 TBSP butter
1 clove garlic, minced
1 small onion, halved and thinly sliced
spice mix (see above)
2 8 oz cans tomato sauce
1 cup heavy cream
1 cup skim milk
cilantro, for garnish
3 carrots, sliced about 1/4" thick
1 1/2 cups cauliflower florets
1 cup frozen peas

in a large pot, melt butter and saute onion and garlic for about 1-2 minutes. add spice blend, tomato sauce, milk, cream, and veggies. stir to combine and bring to a simmer, then reduce heat to low and simmer 30 minutes, until sauce begins to thicken. add chicken and simmer about 10 more minutes. (if needed, thicken sauce with a small amount of cornstarch blended with cold water).

serve over jasmine or basmati rice, garnish with cilantro. i think this recipe would be delicious made in the crockpot and simmered on low for 2-3 hours. stir in the chicken about 30 minutes before serving.

posted by spy