pork sandwich

Giving me a free piece of meat sets off a chain of events reminiscent of that childhood favorite, If You Give A Mouse A Cookie. I'm not the world's number one consumer of animal flesh, and given that I am also a cook that loves to experiment, you can see how things can get a bit out of hand.
I kept it simple with the gifted pork tenderloin, because I knew its major use would be as a component of something else. And also because *honestly* I don't recall ever cooking one and I didn't feel like looking at recipes. So, a quick season and sear and it was off to the oven...when it came out about 15-20 minutes later, I was pleasantly surprised by the taste. Sure, it was plain, but it was pretty delicious for not having gone through any fancy cider marinating or sweet tea brining. There's a time and a place for that, and my kitchen at Monday lunchtime was not it. In a last ditch effort to add some flavor, I threw sliced onions in the pan for the last sear and then draped them over the pork as it cooked. Not sure it worked, but it did produce beautifully caramelized onions that were awesome on my sandwich!
By the way, chutney mayonnaise almost beats creme anglaise for things you know you shouldn't keep licking but you do anyway.


pork sandwich

1 pork tenderloin
1 onion, sliced
2 pieces good-quality sandwich bread
1 tbsp mayo, preferably homemade
1 tsp Alecia's Tomato Chutney
lettuce

Heat a few tbsps of olive oil over high heat. Season pork tenderloin all over, then sear on each side until brown. After the last turn, add onion slices to the pan, stirring occasionally.
Transfer contents to baking pan and place in 425 oven. Cook for about 15 minutes or until desired temp is reached (use thermometer-I went to 145).
Toast bread. Mix mayo and chutney and spread on one side of bread. Spoon on onions, and top with slices of cooled pork and lettuce.

variation: another easy warm winter salad

I've been so incredibly busy lately-hence the lack of posts. The simplicity of my recent recipes also reflects this total lack of free time. Sunday nights tend to be the only time I have to get crazy in the kitchen, and then my amazing meals of homemade mushroom ravioli and overflowing plates of finger foods don't really photograph that well. But you know what? These five or ten minute lunches of late have all been equal in terms of deliciousness to many of my more elaborate preparations.
So here's a variation on the previous warm winter salad. I feel like it's cheating, posting something this simple and for me so 'duh'. But it didn't feel anything like cheating eating it, so here goes.


another easy warm winter salad

1 eggplant, cut into small dice.
1 butternut squash
olive oil
sprigs of thyme
salt
pepper
lemon juice
1 lb arugula
1 can chickpeas, rinsed and drained
pecorino cheese, shaved

Peel squash, cut into small dice. Heat about a tbsp of olive oil and saute squash with thyme, salt, and pepper (to taste) until squash is tender and a bit golden. Wipe pan clean, heat more oil, and saute eggplant with salt and pepper until golden and tender. Toss arugula with lemon juice, olive oil and a pinch each of salt and pepper (to taste). Top arugula with chickpeas, vegetables and pecorino shavings. Enjoy.

See? It's criminal.

warm winter salad

I love vegetables. I'm an equal opportunity employer of them in my cooking, but if pressed I would probably say that winter vegetables are my favorite. Yeah, they typically require some coaxing from the oven or saute pan. But just because they don't have the natural grace of those easy summer vegetables ('oh, i'm such a gorgeous raw tomato, just slice me and eat me, oh') doesn't mean they're not twice as delicious when properly attended to.

Here's a delicious and healthy winter lunch. Time all the ingredients right, and you will have a plate of earthy lentils, laced with the sweet notes of caramelized onions and the savory crunch of roasted cauliflower, mixed with slightly wilted lemony arugula. Doesn't get much better. So there, tomato salad.


warm winter salad

1 c dried red lentils
3 c water
bay leaf
thyme sprigs
1 med onion, halved then sliced thinly
1 small cauliflower, chopped
tbsp sherry vinegar
10 oz arugula

Preheat oven to 400. Toss cauliflower with olive oil, salt and pepper. Roast until brown.
Meanwhile, heat some olive oil or butter in a pan over medium heat. Add onion and cook, stirring occasionally, until caramelized, about 20 minutes.
Meanwhile, bring water to a boil with bay leaf, thyme, salt and pepper. Add lentils, and simmer, stirring occasionally, until tender, about 10 minutes. Drain, then toss with sherry vinegar.
Right before serving, toss arugula with a squirt of lemon juice and some olive oil. Mix together lentils, onions, and cauliflower and serve warm.

makes four salads.

gruyere-walnut crisps

Sunday is special. There's that whole going to church day-of-rest thing, but not everyone is into that. However, I've not yet met anyone who has not been into these crackers. With their sharp cheese taste and the added crunch of walnuts, they're kind of like Cheez-Its for adults. They are best presented around five o'clock on a Sunday afternoon, when the sun has turned extra-golden and the hint of a hunger pang is starting to insinuate itself. And Sunday adult snacktime is best completed with this and some gin.

gruyere-walnut crisps

3/4 cup (1 1/2 sticks) unsalted butter, room temperature
12 ounces finely grated Gruyere cheese
1 tsp salt
2 cups plus 2 tblsp all purpose flour
1 cup chopped toasted walnuts

Using electric mixer, beat butter in medium bowl until smooth. Beat in cheese and salt. Add flour and walnuts; beat just until dough comes together, adding water by teaspoonfuls if dry. Divide in half. Roll each half into 14-inch log. Wrap in plastic and chill until firm, at least 4 hours. At this point, dough can be refrigerated for up to 2 days.

Preheat oven to 375F. Line 2 baking sheets with parchment paper. Cut logs crosswise into 1/4 inch thick slices. Arrange on prepared sheets, spacing 1/2 inch apart.

Bake crisps until deep golden brown, about 20 minutes. Transfer to racks and cool completely.

Variation: For attractive presentation, before slicing the dough, brush the logs with lightly beaten egg white then roll in poppy seeds, sesame seeds, or caraway seeds. Slice; bake as directed.
From Bon Appetit.

adios, el bullí

Two more dining seasons before El Bullí closes its doors.
Not forever, mind you, but for two years at the least. And there is no guarantee that anything will ever be the same when Ferran Adriá reopens his restaurant. His cryptic remark? “In 2014, we will serve food somehow. I don’t know if it will be for one guest or 1,000.”
For those who don't know, El Bullí has been the world's number one restaurant for four years. The molecular gastronomy there would be unrecognizable as edible substance to the majority of the world's population. Adriá spends half of each year innovating, and opens his restaurant for the second half to display his new creations.
This is a big deal, people, with one Spanish journalist going as far as to say, "Yesterday's announcement could be considered as the day gastronomy entered the 21st century."
I don't know about you, but I just got on the waiting list for reservations.

Read the interview translated from the Spanish here.

calas classiques

Once a common street food in New Orleans, calas have fallen off the radar, overshadowed by their omnipresent cousin, the beignet. After my trip to the Southern Food and Beverage Museum, and subsequent pumpkin calas spotting on the Cochon menu, I was fascinated by this long-forgotten fritter. An 1903 cookbook reads (according to my rudimentary French) '"Bel Calas, good-n-hot!" So goes the cry of the Negresse who sells them on the street in a wooden bowl that she carries on her head, covered with a clean napkin. Calas are eaten with coffee from the market in the morning...they're delicious!'
And I'm here to report that they are, indeed, delicious. They're a brilliant way to use old cooked rice, and the dough keeps in the fridge for several days. They are basically like the child a beignet and a bowl of rice pudding would produce if biology made such things possible. I can't wait to make them again....maybe next time with some cheese and andouille!

calas classiques

2 c cooked rice
1 egg
1.5 tsp yeast
1/2 c water, warm
1/8 c sugar
2/3 c flour

Mix all ingredients, allow to rest for a couple hours or overnight. Fry balls of dough (it's very wet) in hot oil. Sprinkle with confectioner's sugar if desired.

Prune, cherry, and apricot frangipane tart

This incredible dessert is not only the most delicious, showstopping dessert I've ever had--it also answers a couple of burning questions:
1)why grappa should always be kept on hand
2)why Gourmet should still be a magazine
3)why holidays and special occasions even exist
4)why I should never be left alone in the same room with dessert