Potstickers Twice, Pork and Vegan

What is it about little bundles of food? The whole world has some type of wrapped up savory morsels that delight. Ravioli, samosas, tamales, knoedel, dumplings, pasties, etc. First up here is an interperetation of traditional pot stickers and then, inspired by Indian appetizers,  a delightful vegan option.
I had the opportunity to visit the Thermador, Bosh, Gaggenau corporate kitchens in California a couple of years ago and the demo chef did a variation of these pot stickers for us. They looked good but may have been a bit under cooked via his method and pork that is not throughly cooked...? Anyway, try these and see if your family likes them as much as my family does. Each of these recipes will serve 4 adults a main dish portion--about 7 potstickers each.

Pork Potstickers
1/2 lbs ground pork sausage (I use my local store's "Country" style bulk sausage)
1/4 cup finely shredded cabbage
1/4 cup finely shredded carrot
1/8 cup finely chopped snow peas
2 tablespoons chopped green onions
1 tablespoon soy sauce
1/2 tablespoon rice wine vinegar
1 teaspoon grated fresh ginger root
2 tablespoons water
1 package square wonton wrappers
3 tablespoons peanut or coconut oil, divided

Mix the sausage, the veggies, soy sauce, ginger and water together. Taking one wrapper at a time, place a heaping teaspoon of pork filling in the center, wet the edges with water and fold corners together. Seal along the seams and set aside. Continue to pack and seal each potsticker until filling is used up. Heat a 12 to 14" non stick skillet that has a tight fitting lid over medium high heat. Place about 1 tablespoon of oil in pan and then about 10 potstickers, one at a time, swirling the bottom in the hot oil. Prepare to cover the skillet with the lid, then ladle 1/4 to 1/3 cup water into the pan and immediately cover with the lid. Steam about 3 to 4 minutes -- the water may have cooked all the way off. Remove cooked potstickers to a tray and place in a warm oven or warming drawer until all are cooked. Serve with dipping sauce.

Simple Dipping Sauce
1/4 cup each: warm water, lite soy sauce, rice wine vinegar
2 tablespoons chopped green onion (or fresh cilantro)
1/2 teaspoon toasted sesame oil
Mix together and pour into individual dishes to serve.

Veggie Potstickers
2/3 cup green peas, blanched fresh or thawed from frozen
1 cup sweet potato chunks (1/2" or smaller), cooked to just tender (microwave or dry pan fried)
3 tablespoons chopped green onions
2 teaspoons soy sauce
1/2 teaspoon grated fresh ginger root
1 package round wonton wrappers
3 tablespoons peanut oil or coconut oil
Stir veggies, ginger and soy sauce together. Place 1 1/2 teaspoons in the center of a wrapper, wet edge with fingers dipped in water, fold in half and seal by pinching edges together and pleating 3 or 4 times. Continue to pack and seal each potsticker until filling is used up. Heat a 12 to 14" non stick skillet that has a tight fitting lid over medium high heat. Place about 1 tablespoon of oil in pan and then about 10 potstickers, one at a time, swirling the bottom in the hot oil. Prepare to cover the skillet with the lid, then ladle 1/4 to 1/3 cup water into the pan and immediately cover. Steam about 3 to 4 minutes -- or until the water has evaporated. Remove cooked potstickers to a tray and place in a warm oven or warming drawer until all are cooked. Serve with dipping sauce if desired.

Hints: Round and square wrappers, both work great. Just about any type of veggies can be used in either variety- I have used celery, water chestnuts, bamboo shoots, bean sprouts, cauliflower, red onion, bell pepper, soy beans, parsnip and more. You can make potstickers with ground turkey or chopped raw shrimp. I have not tried them with beef but maybe? They seem to work out best if there is slightly more veggie than meat by volume. Too much meat and they become more solid and feel like little bites of meatloaf--which may be ok for you- just not what I like. The water helps loosen up the mixture and it is much easier to work with. Sealing the wrapper really well helps the potstickers hold together so be sure and wet all along the edges. They may stick to the pan a bit but can easily be loosened with a flat spatula or small lifting tool. I like to keep them warm when done, in a warming drawer or low temp oven, if they are the main dish. If using as an appetizer, I make them and set out in batches as they get finished. Dipping sauces can be anything from bottled sweet and sour sauce to wasabi/soy sauce mixture. A fresh mint sauce works well with the sweet potato and pea variety.

These little bundles are full of flavor! Always a happy little treat for the tastebuds. They do take a few minutes to prepare but are so worth the effort. So wrangle some help if you can and have a potsticker party soon! 

Pesto Pulled Pork Sandwiches

Aromatic, mouth watering sandwiches made with pork and pesto--what a way to end a mid winter's day. Hearty, hot sandwiches are great in the winter, especially if you need a knife and fork to eat them. And this one is so easy to make, you will love it!

Pesto Pulled Pork Sandwiches
1 large sweet onion
2 pounds boneless pork roast, (can be partially frozen)
1 teaspoon salt
1/2 teaspoon black pepper
3/4 cup pesto, divided
8 slices sourdough bread
Peel and chop onion roughly. Place in the bottom of a slow cooker. Place pork on onions. Salt and pepper pork. Spoon 1/2 cup pesto onto meat. Place lid on cooker and turn onto low. Cook for 7 1/2 hours. With two forks, pull pork into pieces and mix with the onions and pan drippings. Lightly toast sour dough bread if desired. Spread 1/8 of remaining pesto on each slice of bread, top with pulled pork and serve hot.

Hints: Use home made pesto or store bought. Use another type of bread, like ciabatta rolls or roasted garlic artisan bread if you like. A leaner, tougher cut of meat is great here. And bone in would be fine, merely requiring a bit more time after cooking to prep. This recipe could easily be doubled if you have a larger slow cooker. I haven't tried cooking it on high for less time but I think that would work out fine.

I think this would be a great recipe with chicken as well! Few ingredients with mega taste--my favorite kind of dish. Slow cooking is such a nice option for busy days. And leftovers make a great lunch, (one that you won't resent but actually look forward to eating), another day. 

Slow Cooker Pork Roast with Balsamic Glaze

Long hiatus from the Wasatch Mountain Kitchen. We've been building a house and by that I mean I was throwing trusses around, digging sand out of the water hook up, painting what needed to be painted, etc. Acting as my own general contractor on this project has been rewarding, challenging, frustrating and fun...sometimes all in the same day! Cooking has not been a priority lately but the project is almost done and I am thrilled to see my new kitchen pulling together. (And the rest of the house, too.)
Here is a slow cooker roast that is simply dreamy, both to cook and to eat. I created it one day that I knew was going to be long and arduous. It was great to come back to a beautiful aroma at dinner time. Don't we all love slow cookers for that very reason?

Pork Roast with Balsamic Glaze
3 to 4 pounds pork loin
1 1/2 teaspoon salt
1/2 purple onion
2 cloves garlic
1/4 cup balsamic vinegar
2 generous sprigs oregano
6 to 8 sage leaves
3/4 teaspoon freshly ground black pepper
1/4 cup cold water
1 tablespoon corn starch
Place meat in a slow cooker. Season with salt. Peel and quarter the onion then add to pot. Crush and peel the garlic and add to pot. Pour the vinegar over meat. Add oregano, sage and finish with black pepper. Place the lid on and cook on low setting for 6 to 8 hours. Remove roast to platter and cover with foil to keep warm. Strain cooking liquid into a sauce pan, discard solids. Place on stove top and begin to heat pan. In a small container, mix water and cornstarch. Whisk into hot liquid and cook until thickened. Taste and adjust seasonings. Slice meat and pour glaze over top to serve.

Hints: I like to use pretty lean cuts of pork but you may need to skim off some fat before making the sauce if the pork was too fatty. Of course using the slow cooker makes the meat very tender and the slicing may turn into shredding if you are not careful. Allowing the meat to rest a bit helps and a very sharp knife does too. Adjust seasonings in the glaze by adding salt or balsamic vinegar until it taste right to you. Leftovers are great on an artisian roll topped with slaw.

I appreciate all the traffic my blog has received these past several weeks even though there was no new content. I'll be back in the saddle again soon and am excited to begin using a new kitchen to create new recipes and feed family and friends more consistently again.

Pineapple, Prosciutto and Rosemary

Three simple ingredients, one magnificent bite! Sweet, juicy, perfectly ripe pineapple + salty, creamy, smooth prosciutto + tender, aromatic, slightly pungent fresh rosemary = the best lunch I've had in weeks, maybe months. These would make a wonderful appetizer course, eaten with a knife and fork or make smaller versions with picks for hors d'eouvres. Share this phenomenal taste with all your friends!

Pineapple, Prosciutto and Rosemary
10 fresh pineapple spears, about 4 inches long
5 slices prosciutto
20 small rosemary sprigs, no tough stems
Cut prosciutto slices in half. Place a pineapple spear on the middle of the ham, top with 2 rosemary sprigs and wrap the ham. Serve at room temperature with rosemary crackers, if desired.

Hints: Make sure to remove all the peel of the pineapple, no rough spots. Prosciutto is so thin that it needs to be treated gently but a little tearing will not matter. I had fresh rosemary right off the shrub--SO GOOD!

A riff of the classic prosciutto with melon, but has a bit more acid with the pineapple. Glorious! Sorry but I'm excited about the new taste combo, if you couldn't tell.

Slow Cooker Pulled Pork

Succulent, spice rubbed pulled pork, cooked slowly with lovely peppers--this is a hit! Use it for tacos, burritos or enchiladas. Works great as a sandwich filling, too. Or use it to sauce some pasta. Tremendously versatile, extremely tasty.

Slow Cooker Pulled Pork with Peppers
1 teaspoon each chili powder, ground coriander, rubbed sage,
1/2 teaspoon each black pepper, ground cumin
1 1/2 teaspoon salt, hickory smoked preferred
1 tablespoon each Mexican oregano, brown sugar
1 tablespoon canola oil
3 pounds boneless pork roast
2 large red or orange bell peppers
1 large sweet onion
1 teaspoon salt

In a small bowl, mix together the spices, herbs, smoked salt and brown sugar until thoroughly combined. Pat pork dry with paper towels. Rub the herb mixture into the pork on all sides. Heat a non-stick skillet over medium high heat and add oil to pan. Sear pork for 3 to 4 minute on at least two sides. Clean and slice peppers into thin strips about 2 inches long. Peel and cut onion into slivers about 2 inches long. Sprinkle the veggies with 1 teaspoon of salt. Layer veggies and meat in a slow cooker, scraping any of the fond from the meat skillet on top. Cover and cook for 8 hours on low (or 6 hours on high). Shred the pork with a fork before serving. Serve onions and peppers on the side.

Hints: Browning the meat is critical to a good end product. There will be a fair amount of liquid in the slow cooker at the end. It can be thickened with some cornstarch if you like. This can make two meals or can be used all at one time for a larger group. Add some Quesso Fresco, cilantro and lime for tacos. Use with whole grain buns and the thickened sauce for sandwiches. Or stir into cooked bowtie pasta and top with Romano and fresh basil.

This dish has a hint of spiciness but some of us added hot pepper sauce and liked it that way. The fork tender meat is delicious and pairs well with nearly anything. Cooking slow and low allows the flavors to meld in a wonderful way.

Slow Cooker Pork Stew

I know that Lamb stew is the stew of choice on St. Patrick's Day but I didn't have any lamb on hand. So Pork Stew would have to do. This recipe fuses some Native American with some African and Asian influences. The combination works quite well. I served it over quinoa but it would be terrific over polenta, couscous, rice or served with flat bread or tortillas.

Pork Stew (using a slow cooker)
1 cup chopped sweet onion
1 cup chopped celery
1 cup shredded carrot
1 cup chopped red bell pepper
1 cup diced apple, peeled, (Fuji or Gala preferred)
1/4 cup flour
1/4 cup masa harina (corn flour)
2 teaspoons salt, divided
1/2 teaspoon pepper
1 1/2 teaspoon chili powder
1 teaspoon coriander
1 1/2 to 2 pounds pork loin
3 tablespoons coconut oil (or canola oil)
2/3 cup water
2 tablespoons cider vinegar
2 tablespoons tomato paste
2 teaspoons grated ginger root
Place the chopped veggies and apple in the bottom of a slow cooker. Mix the flour, masa harina, 1 1/2 teaspoons salt, pepper, chili powder and cumin together in a shallow bowl. Cut the pork into 1 1/2 inch chunks, removing excess fat, and dredge in the flour mixture, shaking to remove excess flour. Heat a large non stick skillet over medium high heat. When pan is hot, melt coconut oil in it. Place pork chunks in hot oil and allow to sear deep brown on one side then turn with tongs and sear at least one other side, cooking pork for 3 or 4 minutes. Place pork on top of veggies in slow cooker. Measure 2 tablespoons of the flour mixture into a small dish. Whisk in 2/3 cup cold water, cider vinegar, remaining 1/2 teaspoon salt, tomato paste and ginger. Pour sauce mixture on top of meat and veggies. Cover and cook for 6 hours on low, stirring at about 2 hours and 4 hours. Serve over prepared quinoa.

Hints: This cooks down to about half volume at the end. Browning the meat is a critical step in making a good slow cooker dish. This recipe would also work well in a dutch oven, finished on the stove top or in the oven. In that case, brown the pork in the dutch oven then add the veggies and sauce and cook with low heat until tender, probably 3 or 4 hour. You can simulate masa harina with corn meal processed in a blender until powdery. If you don't like the permeating smell of the slow cooked meal in your whole house, I found a trick--plug it in on the patio or in the garage! It will cook just fine but the smell will dissipate outdoors. (I have not done this when it is very cold out, which may change the cooking time, I'm not sure.)

It is very nice to use a slow cooker once in a while. I like to make beans from scratch and a slow cooker is the way I prefer. Being able to work for a few minutes in the morning and have the assurance of a nice dinner to come is delightful some days.

Pork Schnitzel

Well, it is time for the drawing! The four aprons will be given away soon. The winners will be posted tomorrow. I hope whoever wins needs a nice apron. Today I want to share a wonderful main dish that is easy and elegant--pork schnitzel. I added ground almonds to the breading, cooked it in real butter and had some lingon berry preserves to serve with it. Ahhh! Just lovely!

Pork Schnitzel
1 pound pork tenderloin
1/2 cup ground almonds (use a blender or food processor)
1/2 cup fine bread crumbs
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 egg
1 tablespoon water
1/2 cup flour
1/2 cup butter
Cut the tenderloin into 1/2 inch thick slices across the grain. Flatten each slice by pounding with a meat tenderizer (or a heavy rolling pin) to about 1/8 inch thick. Prepare breading stages in three shallow bowls. Mix almonds, bread crumbs, 1/3 of the salt and 1/3 of the pepper in one bowl. Mix the egg and water with another 1/3 of the salt and pepper in the second bowl. Stir the remaining salt and pepper into the flour in the third bowl. Heat the butter in a skillet over medium high heat. When butter is melted begin breading the pork by dredging both sides of each piece in flour, shaking off the excess. Next dip it into the egg wash and finish with the almond breadcrumb mixture. Coat each side well then place into the hot butter. Repeat with the remaining slices of pork. Cook on the first side for 3 minutes then turn with tongs and cook for another 3 minutes. Remove to a baking dish and keep warm in a low oven (about 200 degrees) while you finish cooking the remaining schnitzel. Serve warm with lingon berry preserves (I buy mine at Ikea) or with cranberry sauce or with fresh lemon wedges.

Hints: I try to remove most of the fat when slicing the tenderloin. Use waxed paper or parchment paper on both sides of the pork slice to help with the pounding if using a rolling pin or heavy can. The butter will be browned nicely and impart a toasted flavor to the schnitzel by the time you are finished cooking. Reheat any leftovers by placing them in a baking dish in a 300 degree oven until hot. (That is quite a good joke--there are no leftovers!) And yes, they are supposed to swim in butter so save up your fat allotment for the day in preparation.

You can certainly taste why these are a classic. Check out the recipe for the Turkey version and decide which you like best.

Knodels with Ham and Bacon

This dish may seem a bit complicated but it is not really. A few steps, none of them difficult. And the end product is so worth it! Another Austrian specialty that I learned of too late in life. Amy buys these in several varieties but the speck kind are the only ones I can imitate here in Utah using ham and bacon. The paprika sauce is similar to what I have had with knodels but another sauce would be fine if you don't like paprika. Traditional accompaniment is Sweet and Sour Purple Cabbage.

Knodels split open to receive sauce, served with fresh kraut

Knodels with Ham and Bacon
Dough:
2 cups cooked potato, riced (baking is preferred to boiling)
1 cup flour
2 tablespoons dry quick cooking grits (see Hints for substitutions)
1 1/2 teaspoons salt
1/4 teaspoon white pepper
2 eggs

Place potato in a mixing bowl. Add flour, grits, salt and pepper then mix thoroughly but lightly. Mix in the eggs. The dough should be light and a bit sticky, add more flour if it is too sticky. You will need to be able to handle it with floured hands. Set aside to rest while make the filling.
Filling:
5 slices bacon, diced
1/2 cup sweet white onion
1/2 cup diced ham
Cook bacon and onion in a hot skillet for 3 or 4 minutes, stirring occasionally. Place ham in a food processor and pulse 10 to 12 times. When bacon is about half way to crispy, add onions and bacon to the ham in the processor bowl and pulse another 10 times. The meat mixture should be crumbly, not smooth. Discard any bacon drippings that have accumulated in the skillet up to this point.  Return bacon and ham to skillet and cook for 5 more minutes or until browned.

Mincing ham in a food processor is quick

Assembly:
With floured hands, divide dough into 16 pieces by pinching it in half and those halves in half, etc. Set dough balls on a floured board. Flatten a ball into a 3 inch disc with your fingers and hold in a cupped hand. Place 1 tablespoon of the filling in the center and press down slightly with your other thumb. Seal the filling inside by pinching the edges of the disc together. The seal needs to be complete or water will seep inside while cooking. Gently roll the knodel between your palms to round it out. Replace on the floured board and repeat to fill each dough piece.

Cooking:
Bring 2 quarts of water to a boil in a deep pan. Place 8 knodels in the water and cook for 6 to 8 minutes. They will begin to float at about 3 minutes. Remove with a slotted spoon, place in a serving dish and keep warm by covering with foil. Cook remaining 8 knodels the same way.

Paprika Sauce
1 tablespoon butter
1 teaspoon smoked paprika
1/2 teaspoon beef stock paste
3/4 cup water
1 teaspoon cornstarch
Melt butter in a small sauce pan. Whisk in paprika and beef stock paste. Cook and stir for 1 minute. Mix cornstarch with water then whisk into sauce base. Continue to cook until cornstarch has cleared and sauce has thicken slightly. Keep warm to serve.

To serve, spoon sauce over knodels. (Cutting slits in them first will allow the sauce inside.)

Hints: I use my hands to mix the dough, that way I can tell if it is too sticky. You can't take flour out so add it in a bit at a time if you need any extra. Grits are not necessary but some type of absorbent grain product helps, Cream of Wheat, bread crumbs or corn meal would work.  Make sure you do not over process the ham and bacon. There should be some texture in the final product. Multi-tasking is the way to go here--start the cabbage while you are making the dough. Make the sauce while the knodels are boiling. That way everything will be ready at the same time. Left over knodels are good warmed in a microwave. I just store them with the sauce and reheat all at once.

This meal says Austria to me more than any other except perhaps schnitzel. I have found Austrian food to be amazing. The traditional regional dishes are inspiring and can be modernized to fit with a healthy lifestyle. An emphasis on fresh, seasonal food is not just a United States phenomenon. Technique is not strictly a French or Italian or Chinese component. Obviously, neither is flavor. There are many cuisines in the world that we can appreciate, be inspired by and thoroughly enjoy.

Pasta w/ Kale and Sausage

Kale makes another appearance in a pasta dish with this recipe. I am enjoying cooking with kale and my family and friends seem to like it as well. Even if the health benefits were fewer, it would still be included in our diets. Although this dish with the sausage and cream is not one I would label "healthy", the kale helps a bit and I would definitely label it "tasty".

Kale and Sausage Pasta Sauce
3/4 pound Italian sausage, bulk style or removed from casings
1/2 cup sliced leek, white part only
3 cups roughly chopped kale, tough stems removed
1 teaspoon salt
1/2 cup water
2 tablespoons balsamic vinegar
1/2 cup cream
4 servings cooked pasta
Romano cheese for serving

In a medium size skillet, brown sausage over medium high heat, crumbling it as it cooks. Remove cooked sausage from pan with a slotted spoon and set aside. Place leeks in the pan and saute for 2 minutes. Add the chopped kale and salt and toss with tongs until kale is wilted, another minute or so. Deglaze the pan with the water, scraping the bottom of the pan to loosen the fond. Return the sausage to the pan along with the vinegar. Continue cooking and stirring until water has reduced by about half. Add the cream, stir well and remove from the heat. Toss pasta with sauce and serve with grated Romano cheese.

 Hints: A mild sausage will yield a milder result than a hot Italian sausage will. Green onions can be used in place of the leek. Any pasta will do, from spaghetti to butternut squash ravioli. You could deglaze with chicken or beef stock but water works fine and the sausage doesn't need additional flavoring. Adding pine nuts or fresh basil would be great. So would diced apple and a little sage. Just like any pasta sauce, versatility is part and parcel.

This quick cooking dish means you can have dinner on the table in the time it takes to boil water and cook pasta. Hot, hearty and flavorful with a serving of veggies, it's a keeper.

Braised Pork Tenderloin w/ Peppers and Spinach

On Sunday I made pork medallions for six people. The pork tenderloin was bigger than I needed for 12 medallions, so I had a nice size piece left over. It was about a pound-enough to make dinner for three or four. There were some lovely veggies in the fridge so I started. Here's what happened:

Braised Pork Tenderloin with Peppers and Spinach
1 to 1 1/2 pound pork tenderloin
1 1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/2 tablespoon olive oil
1/2 tablespoon butter
1 cup sliced red bell pepper
2 teaspoons chopped fresh rosemary
1 cup large dice fresh tomato
2 cups fresh spinach
Pat tenderloin dry with a paper towel. Using half the salt and pepper season all sides of the temderloin. Heat a medium sized skillet that has a tight fitting lid over medium high heat. When pan is hot, place olive oil and butter in pan. Sear tenderloin for 2 minutes without disturbing. Turn and sear 2 more sides each for 2 minutes. Move meat to the side of the pan for the final side to sear and add the peppers in the center. Sprinkle with remaining salt and pepper. Saute them while the meat browns on the final side for 2 minutes. Stir the rosemary into the peppers and reduce heat to medium. Cook 1 minute, then stir in the tomatoes. Cover with the lid and cook for 15 minutes, stirring veggies every 5 minutes or so and turning the meat once. Roughly chop the spinach and set aside. Begin checking the meat with a instant read thermometer and continue to cook, covered, until the internal temperature reaches 155 degrees. (It will continue to cook for a few minutes and reach 160 degrees.) Remove cover and toss spinach with veggies. When spinach is wilted, remove tenderloin and veggies to a serving platter. Serves 4 people.

Hints: A tenderloin is relatively fast cooking, and can be served juicy pink. Over cooking is easy so I really recommend a thermometer to get the right doneness. Be sure to get the tip of the thermometer into the center of the meat for an accurate reading. Switch up the veggie combo with kale or shaved parsnips. Adding onions, leeks, green onions or shallots is good. Adding garlic or pine nuts could be fabulous as well. Use what you love and what you have on hand. The method is easy to do, quick and uses one pan.

You could double the recipe if you have a large skillet. Just cut tenderloin in half and put one on each side of the pan.

Digital instant read thermometer: so helpful!

Love the red and green color combo for Christmas!

A tenderloin is so wonderful! It is lean and easy to work with. It fits well with many different flavor profiles. I keep a few in my freezer because I can use them for family dinners or for entertaining in a wide variety of ways. Check out this herb rubbed grilled version great for out door cooking. 

Pork Medallions w/ Pine Nuts and Dates

Here is another quick and tasty dinner that is easy enough for every day but elegant enough for entertaining. I think you will love it.

Pork Medallions w/ Pine Nuts and Dates
2 pound pork tenderloin
1 tablespoon extra virgin olive oil
3 tablespoon butter, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup pine nuts
2 teaspoons fresh rosemary
1 cup water
1/2 cup sliced dates
1/2 teaspoon chicken stock paste
1/2 teaspoon beef stock paste
1 1/2 teaspoons Dijon mustard
Pat tenderloins dry with paper towels. Using a sharp knife, slice pork across the grain into 3/4 to 1 inch thick medallions (there will be approximately 9 to 12 medallions). Heat a large skillet over medium high heat. When it is hot, pour in olive oil and add 1 tablespoon butter. Sprinkle both sides of medallions with salt and pepper. With tongs, place them in the hot fat. Allow to brown, undisturbed for 2 minutes. Turn with tongs and sear other side for another two minutes. Remove to a oven proof dish in a single layer and place in the oven. Turn heat to 400 degrees. Place pine nuts in skillet and cook for 1 or 2 minutes, until beginning to brown. Add rosemary and stir and cook for another minute. De-glaze the pan with the water, scrapping the bottom of the pan to loosen the fond. Lower the heat to medium. Add the sliced dates, stock pastes and mustard. Simmer for about 10 minutes or until liquid has reduced by 1/3 to 1/2. Remove from heat. Remove medallions from oven. Cut remaining butter into chunks and whisk in to sauce. Pour sauce over medallions and serve.

Hints: Putting a good sear on the meat and finishing it in the oven is a great technique to know. The thickness of the medallions will determine the level of pinkness in the finished medallions. Pork can be consumed safely with a slight pink tinge. They are ideally a bit juicy. You can cut one when you take them out of the oven to make sure they are cooked through, (remember that they will continue to cook a bit). The sauce will thicken up from the dates and will be just a bit sweet. This medallion recipe is another good one that is not sweet, but herbed and lemony. If you need to hold this dish for a few minutes, do so before you finish the sauce with the butter. Just remove from the meat from the oven and the sauce pan from the heat. When ready to serve, reheat the sauce to a simmer, remove from heat and whisk in butter. If you add the butter while the sauce is on the heat, the butter will separate and there will be a layer of oil on top.

Don't over fill the pan or the sear will not be good.

The dates should be slices 1/8 to 1/4 inch thick.

Dinner on the table in 20 minutes. Nice one to have in your repertoire. Inspiration for this sauce was a bit different. I opened the door of my fridge and saw the bag of pine nuts next to the bag of dates. A flavor combo was born, although dates and nuts together are nothing new, pairing them with the pork may be. Love cooking with what's on hand.  

Bacon and Tomato Pasta

Bacon and Tomato sandwiches are classic--we have ours pan grilled in butter with a smear of Miracle Whip and salt. Here is the same flavor profile with a few key additions: rosemary, pine nuts and Romano cheese.

Bacon and Tomato Pasta
8 slices bacon
1/4 cup pine nuts
1 tablespoon minced fresh rosemary
1 cup halved grape tomatoes
1/2 cup freshly grated Romano cheese
8 ounces pasta shells (I use whole grain)
Place a large sauce pan filled with 2 quarts of salted water on stove and bring to a boil. Heat a skillet to medium high heat. Snip 1/2 inch pieces of bacon into hot skillet and cook until bacon is almost done, stirring frequently. Remove all but about 2 tablespoons of the bacon fat. Reduce heat to medium and add in pine nuts. Continue cooking and stirring for about 1 minute. Add in rosemary and cook another minute. Add tomatoes, toss and turn off heat. Cook pasta to al dente (about 7 minutes for medium shells). Stir bacon tomato mixture into hot shells along with 1/4 cup cheese. Serve hot with additional cheese on top.

Hints: I like to take off most of the bacon fat but you can use more if you want. I just tilt the pan and spoon out the excess. The fresh rosemary is great but you could substitute dried or another herb. Larger tomatoes could be diced and used in place of the grape tomatoes. Yellow pear tomatoes are just fabulous in this dish. The tomatoes will warm up and just begin to release their moisture, tasting very fresh. No garlic or onion in this dish but you certainly could add them while cooking the bacon. A hit of red chili flakes would be a good addition. If you prefer Parmesan it will work as well as the Romano.

Pasta is one of my favorite go to meals. Simple ingredients can transform into something special when given an Italian twist. How did they get to be such good cooks? Fresh herbs and veggies are remarkable and bacon makes any meal tastier.

Too Hot To Cook

Summer time is a great time to haul out the slow cooker. Here is a taco (or burrito) recipe for feeding a crowd--family reunion style cooking. Also is fabulous for freezing and thus cook two or three meals at once.

Pork Chili Verde
2 pounds lean pork roast
1 cup green salsa or green taco sauce
1 medium onion, diced
2 teaspoons chicken stock paste
1 1/2 teaspoon ground coriander
1 1/2 teaspoon dried oregano
1 teaspoon ground cumin
8 ounce can diced green chilies
1/3 cup potato flakes (optional)
Taco fixings: shells or tortillas, cheese, lettuce, salsa, guacamole, sour cream, etc.
Place pork in a slow cooker and turn on high. Mix green sauce, onion, chicken stock paste and herbs together and pour over pork. Cover and cook for 5 to 6 hours. Remove pork to a cutting board and shred with two forks. Return to cooker along with green chilies. Cook an additional hour and then serve with taco fixings. Stir in potato flakes if desired before serving (they will thicken the sauce slightly but not add any flavor). 

Hints: I like to remove any fat from the roasts after they are cooked. Using fresh chilies and adding them at the beginning is great. (My garden is nearly non-existent this year.) The finished dish will be as spicy as the green salsa you use. Chicken can be substituted for the pork. Gotta love a slow cooker for an easy, ready when you need it meal.

This feeds a crowd or freezes well or both. Long hot summer days are perfect for a crisp taco dinner. Of course, Autumn days lend themselves to taco dinners as do chilly Winter evenings and.... you get my drift. Any day is a good day for a taco!

Healthy and Hearty

 

Pork and Veggie Stir Fry with Ginger

1 1/2 lbs. pork tenderloin

3/4 cup tangerine or clementine juice, divided

3 teaspoons tangerine zest, divided

2 tablespoons freshly grated ginger, divided

4 tablespoons soy sauce, divided (gluten free if desired)

1 cup broccoli, chopped

2 cups thinly sliced red bell peppers

1 1/2 cup thinly sliced carrots

1 cup thinly sliced celery

1 cup thinly sliced onion

1 clove garlic, crushed

4 teaspoons cornstarch 

1 teaspoon toasted sesame oil

1/8 teaspoon red pepper flakes

4 tablespoons peanut oil

3 tablespoons water

Sticky rice for serving

Slice pork into very thin shavings. Place in a bowl and toss with 1/4 cup juice, 1 teaspoon zest, 1 teaspoon ginger and 1 tablespoon soy sauce. Set aside to marinate while slicing other veggies and preparing sauce. Have veggies and garlic separated and ready to toss into the wok. Mix remaining juice (1/2 cup), cornstarch, remaining soy sauce (3 tablespoons), 1 teaspoon ginger, sesame oil and red pepper flakes together in a bowl and set aside. Heat a stove top wok to a very high heat. Add 1 tablespoon oil and allow to heat to a shimmer. Stir fry pork until browned. With a slotted spatula remove to a plate when just cooked. Pour any juices remaining in the wok on top of the pork. Return pan to heat. Add 1 tablespoon oil to bottom and when shimmering, stir fry broccoli just until bright green, add 1 tablespoon water to wok and stir until steam desapates. Remove to plate with pork. Add 1 tablespoon oil to wok, heat to shimmer, stir fry carrots and peppers for a minute or two, add 1 tablespoon water, cook a few seconds longer and remove to plate. Add last tablespoon oil to pan, heat to shimmer again and add crushed garlic, ginger and zest. Stir quickly then add celery and onions. Cook until onion becomes a bit pliable. Add sauce liquid and cook until sauce thickens. Return all the veggies and pork and toss to coat with sauce. Serve immediately over hot rice. 

Hints: Although this seems to be a long recipe, it takes very little time to cook and the prep is sped up with the use of a food processor slicer or mandolin. My daughter, Amy, gave me a mandolin a few years ago and it is a real boost to cooking quickly. If the pork is slightly frozen, it will shave on the mandolin easily. All the veggies are rapidly sliced as well. Even the broccoli. Be sure and use the hand guard as the blades are extremely sharp. Not a good tool for kids!

The delightful tones of ginger are perfect with pork. Oriental food is a real favorite of mine because it is generally healthy and delicious--what's not to love? But my favorite way to eat it is when my friend Kris cooks it!

Crepes with Ham and Cheese

Simple Crepe Batter
1 cup milk
2 eggs
1/4 teaspoon salt
1/2 cup flour
2 tablespoons oil or melted butter
butter for cooking if needed
Measure milk into a glass bowl (preferably one with a pour spout). Add eggs and whisk until blended. Add salt and flour and whisk again. Whisk in oil or butter. Heat 8 inch crepe pan or skillet to medium high heat. Butter bottom if necessary. (My crepe pan is seasoned so that this is not necessary.) Pour scant 1/4 cup batter into pan and immediately tilt pan to spread batter evenly over bottom. Cook for about 1 minute and flip with a pancake turner. Cook second side only 15 or 20 seconds. Turn out onto a cooling rack. Repeat with the rest of the batter. Makes about one dozen 6 inch crepes.

Hints: If you have time, allowing the batter to rest for 20 or 30 minutes is great, but the recipe will work fine without the rest time. Adding a bit of sugar (1 tablespoon) and some flavoring (1/2 to 1 teaspoon almond or vanilla extract etc.) makes this into a fine dessert crepe. Fill with ice cream, whipped cream and fruit, lemon curd or sweetened flavored cream cheese. Top with hot fudge, vanilla sauce or raspberry coulee. Or try this coco batter crepe for desserts.
 
Ham and Swiss Crepes
12 crepes (6 inch)
24 slices shaved ham
12 slices Swiss cheese
2 cups fresh spinach leaves, cleaned and dry
Herbed brown butter sauce for serving
Place 2 slices of ham on each crepe, top with a slice of cheese and place 5 or 6 spinach leaves in the center. Roll up from one side and place in a buttered baking dish seam side down. Cover with foil and bake for 20 to 25 minutes. Serve warm with Herb Browned Butter Sauce, a Dijon mustard sauce or a horseradish cream sauce.

Hints: Cooked asparagus spears or even green beans could be substituted for the spinach in the center.

Herb Browned Butter Sauce
1/4 cup butter
2 to 3 teaspoons chopped fresh herbs (rosemary, sage, thyme etc.)
1 tablespoon white balsamic vinegar or lemon juice
fresh ground black pepper, optional
In a small skillet over medium high heat, melt butter and allow to cook until it begins to brown, about 4 to 5 minutes, stirring frequently. Once butter is browned, drop herbs in and stir immediately. Cook for another 30 seconds. Stir in vinegar or lemon juice, cook another 30 seconds and remove from heat. Add pepper if desired. Serve hot over roasted meat or fowl, poached fish, steamed veggies etc.

These are quick and easy but super tasty. Bill asked me "Are there any more of these?" He was really hyped on them. Turns sandwich fixings into a nice meal. 

Fall Roasting

Pork Tender Loin, BBQ Style
2 to 2 1/2 lbs pork tenderloin
1 1/2 cup chili sauce, divided (Nanna Hoffman's recipe)
1/2 teaspoon chili powder
1/4 teaspoon dry mustard
1/4 teaspoon smoked paprika
1/2 teaspoon grated fresh ginger
3/4 teaspoon salt
Pat meat dry with a paper towel and set aside. In a small bowl, combine 1/2 cup chili sauce and remaining ingredients. Smooth mixture over all sides of meat, place in a shallow baking dish and cover loosely with foil. Bake at 300 degrees for 4 hours. Check after 3 hours to make sure pan drippings are not drying out; cover tightly with foil if needed. Allow meat to cool 5 minutes then slice and serve. Mix pan juices with remaining warmed 1 cup of chili sauce and serve along side meat.

Hints: Store bought chili sauce may be substituted but is not nearly as good. Serve with a great potato dish or sweet corn and a salad. The house will smell wonderful! Left overs are rare but are amazing the next day warmed up or served cold on as a sandwich.

Roasting is an ancient cooking method and is still wonderful for the senses--smell, taste, texture and sight. And serving a warm, comforting dish to friends or family is so rewarding on a fundamental level. Enjoy!

Skewered!

I love grilling on skewers! The combos are always intriguing. Add some fresh pineapple to this one if you've got it around--

 Pork and Veggie Skewers
 1 lb pork tenderloin
1/2 cup fresh lime juice
1/4 cup plus 1 tablespoon extra virgin olive oil
1 1/2 teaspoon salt, divided
1/2 teaspoon dry oregano leaves, crushed
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1/2 teaspoon chili powder
1/4 teaspoon ground red pepper
1/2 of a large purple onion
1 orange or yellow bell pepper
1/2 cup white grape juice
2 tablespoons butter
Cut pork into 1 to 1 1/2 inch chunks. In a glass dish mix together lime juice, 1/4 cup olive oil, 1 teaspoon salt, oregano, cumin, black pepper and chili powder. Submerge pork chunks into marinade, cover and allow to stand at least 30 minutes  in the refrigerator. Heat outdoor grill to medium high. Peel purple onion and cut 2 inch pieces from each layer. Seed bell pepper and cut into 2 inch pieces as well.  Sprinkle veggies with 1 tablespoon olive oil and 1/2 teaspoon salt then toss to coat. Thread skewers alternating pork, peppers and onions. Reserve marinade. Grill skewers 3 or 4 minutes then turn 180 degrees and grill an additional 3 or 4 minutes or until pork chunks are cooked through. Remove from grill, cover and allow to rest 5 or 10 minutes. Meanwhile, place reserved marinade and grape juice in a sauce pan and bring to a boil. Continue to boil for 4 minutes or until reduced by about half. Remove from heat and gently whisk in butter. Taste and adjust seasonings. Serve sauce along side pork skewers. Serves 4.

Hints: When threading skewers, don't pack them too tightly or the components will not cook evenly. Use metal or soaked bamboo skewers (soak for 30 minutes in water). You can serve the meal on the skewers or you can slide the meat and veggies off onto a serving platter. Be sure to remove the sauce from the heat prior to whisking in the butter or it may separate into an oily top layer. You can substitute another juice for the white grape or use chicken stock or plain water--according to your taste. Salt may or may not need to be added at the end.

Sophie had some friends over for dinner and I made these skewers with a couscous pilaf and a simple fruit salad--we all really enjoyed ourselves. It was a fast but tasty meal and left time to make s'mores!