Pork Tenderloin stuffed with Herbs and Capers

A simple wonderful way to cook pork tenderloin from Melissa Clark of the NY Times. I served it with a Vegetable Slaw from Tartine All Day and rice. Delicious!

1 ¾ pounds pork tenderloin
1 teaspoon kosher salt, more to taste
½ teaspoon ground black pepper
3 tablespoons extra-virgin olive oil
4 shallots, minced
2 ½ tablespoons minced capers, plus a splash of their liquid
2 ½ teaspoons chopped sage
1 ½ teaspoons chopped rosemary
1 ½ teaspoons chopped thyme, more for serving
1 garlic clove, finely grated or minced
1 tablespoon dry white wine or vermouth (or use more stock)
¼ cup freshly squeezed orange juice
¼ cup pork, chicken or other meat stock
1 to 2 tablespoons butter
Squeeze of fresh lemon juice (optional)
Nutritional Information
PREPARATION
Heat oven to 375 degrees. Slice pork tenderloin lengthwise to butterfly it, but don’t quite slice all the way through: The 2 pieces should remain attached. Season with salt and pepper, then let sit while you prepare filling.
In a large, oven-safe skillet, heat 2 tablespoons oil over medium-high heat. Stir in shallots, 1/2 tablespoon capers, 2 teaspoons sage, 1 teaspoon rosemary, 1 teaspoon thyme and salt and pepper to taste. Stirring frequently, cook until shallots start to brown, about 5 minutes, then stir in garlic and cook until fragrant, about 1 minute. (Adjust heat if necessary to prevent burning.) Transfer to a plate to cool slightly. Wipe out skillet and reserve.
Spread cooled filling evenly on pork, then close pork, along the hinge, like a book. Then fold the thinner end up against the thicker portion so that pork is the same width all over. Tie with kitchen twine at 1 1/2-inch intervals.
In the same skillet, heat remaining 1 tablespoon oil over medium heat until oil is hot but not smoking. Place tenderloin seam-side up in the skillet, then transfer to oven and roast for 15 minutes. Flip pork over and continue roasting until meat reaches 140 to 145 degrees in the center, about 10 minutes longer. Transfer meat to a cutting board to rest; reserve skillet and juices.
While the meat rests, make the sauce: Heat skillet over medium-high heat, then stir in vermouth and the remaining 1/2 teaspoon each sage, rosemary and thyme, scraping up the browned bits on bottom of pan. Cook until vermouth is almost evaporated, then add orange juice and stock, and cook over medium-high heat until thickened and syrupy. Whisk in remaining 2 tablespoons capers, their liquid and the butter; season with salt and pepper to taste. If the sauce tastes too sweet, add a squeeze of lemon juice.
To serve, slice pork into 1/2-inch-thick slices and top with sauce and fresh thyme.

Lamb Kofta

I am working my way through the new Tartine All Day cookbook and am so excited about all of the recipes that I have tried so far! I highly recommend this cookbook and think it is one of the best new cookbooks for sure! It is a book to be used and has so many great recipes! Upon receiving it, I went through the book and wrote down all of the recipes that I wanted to try. I made the lamb kofta and served it with what the author suggested-tzatziki and a fattoush salad. The plate could not have been prettier or more delicious! It is a manageable meal to serve for a party as you can do so much of the prep ahead of time. Lamb Kofta can be made and cooked on skewers or as patties, cooked in a skillet with olive oil.

1/4 c. quinoa
1/2 c. water
large pinch of sea salt
Rinse the quinoa very well, 3 or 4 times. Combine the quinoa, water and salt in a small saucepan over medium heat and bring to a boil. Watch carefully! I burned my first batch! Cover and cook on low for 15 minutes. Remove from heat and let sit, covered for 15 minutes. Uncover and let cool.
1# ground lamb
1 onion, finely chopped
1 t. ground cumin
1 t. sea salt
1/4 t. ground black pepper
1/4 c. flat leaf parsley, finely chopped
1/8-1/4 t. ground cinnamon
1 T. chopped mint leaves
1 t. ras-el-hanout * I found this in the Spicely Organic little boxes of spices at WFds* see note below for substit.
1 t. red pepper flakes

8 bamboo or metal skewers
2 T. olive oil, for pan frying (optional)
In a large bowl, combine the quinoa, lamb, onion,cumi, salt, pepper, parsley, cinnamon and ras-el-hanout and red pepper flakes. Gently mix just until the spices are evenly distributed but take care not to overmix. Mixture can be made ahead and stored covered up to 3 days in the refrigerator.
Shape the kofta around skewers to grill or shape into patties for pan frying. Divide the mixture into 8 portions.
Heat olive oil in a skillet over medium high heat. Fry until browned and cooked through 6-10 minutes.
Grill skewers until browned and cooked (optional).

Baked Cod with Bouillabaisse Sauce and Green Olive Tapenade

A wonderful sauce that is delicious with cod but would also be great with chicken. And you can make it ahead! It is elegant and exotic with the flavors of fennel, pernod, saffron. The recipe is from the April, 2017 issue of Food and Wine. I did not have **fish bones for the recipe so I skipped that step and added the water with a vegetable bouillon cube to make up for the fish bone stock.

6 T. extra virgin olive oil, divided up in recipe
1 large fennel bulb, 1 #, trimmed and finely chopped
1 leek, white and light green parts only, finely chopped
1 medium white onion, finely chopped
2 celery ribs, finely chopped
2 garlic cloves, finely chopped
1/4 t. saffron threads
2 T. Pernod or Pastis
3/4 c. dry white wine
3/4 c dry vermouth (**I used white wine as I did not have but will get for the next time)
1 pint cherry tomatoes, cut in halved and smashed
1/2 t. cayenne
2 # white fish bones
2 t. lemon juice, plus more for drizzling
salt
4 six ounce cod fillets
Green Olive tapenade

1/4 c, pitted brined or oil cured green olives, finely chopped

2 T. rinsed and drained capers, finely chopped

2 T. finely chopped fresh parsley

1 1/2 T. fresh lemon juice

salt and pepper

In a large enameled cast iron casserole, heat 2 T of the olive oil. Add the fennel, leek, onion, celery and cook over moderate heat, stirring occasionally until the vegetables are softened, about 8 minutes. Stir in the garlic and saffron and cook until fragrant, about 2 minutes. Add the Pernod and cook over moderately high heat for 2 minutes. Add the wine and vermouth (**) and cook until the liquid is reduced by half about 8 minutes. Add the tomatoes and cayenne and simmer over moderate heat until liquid is reduced by half, about 5 minutes.

Meanwhile, in a large skillet heat 2 T. olive oil in a large skillet, and add the fish bones, cooking over moderate heat until browned, turning once, about 5 minutes. Transfer the bones to the casserole with 2 cups of water ad simmer over low heat for 30 minutes, covered. Let the sauce cool slightly and remove the fish bones. You can puree the sauce at this point with an immersion blender or leave as is.

Combine all ingredients for olive tapenade and set aside.

Preheat the oven to 375 degrees. Season the fish with salt and refrigerate uncovered for 30 minutes. Heat remaining 2 T. olive oil in a ovenproof skillet and cook the fish until browned, about 3 minutes on each side. Bake in the oven for 6-8 minutes until opaque and cooked through.

Ladle the sauce into four shallow serving bowls and top with each fish. Spoon the tapenade over the fish and drizzle with lemon juice and olive oil.

Roasted Beef Tenderloin

My niece Rachael introduced me to this fool proof Tenderloin from the one and only Ina Garten. It is so easy and everyone loves beef tenderloin! It is a wonderful dish as is or for a large party I served it with mini brioche rolls with horseradish sauce. Always a hit!
beef-tenderloin
2 1/2 pounds filet of beef, trimmed and tied
2 tablespoons Dijon mustard
1 tablespoon aged balsamic vinegar
1 teaspoon kosher salt
1 tablespoon coarsely cracked black pepper

Preheat the oven to 500 degrees F. Line a sheet pan with aluminum foil.
Place the beef on the sheet pan. Combine the mustard, vinegar, and salt in a small bowl. Spread the mixture on the filet and brush it evenly over the top and sides. Sprinkle the cracked pepper evenly all over the meat.
Roast the filet for 30 minutes exactly for medium-rare (25 minutes for rare and 35 minutes for medium). Remove the pan from the oven, cover tightly with aluminum foil, and allow the beef to rest on the pan for 10 minutes. Slice and serve hot or warm.
sliders
Read more at: http://www.foodnetwork.com/recipes/ina-garten/balsamic-roasted-beef.html?oc=linkback

Ina’s Roasted Vegetable Lasagna

My friend Flo made this a few weeks ago and raved about it. I made vegetable lasagna today in anticipation of a much awaited cold front and it is wonderful. I used zucchini, yellow squash, eggplant and basil from my garden. I only used one 32 oz. jar of marinara sauce as I roasted some cherry tomatoes and garlic that I had on hand and pureed it to add to the marinara. I think the herb goat cheese makes a wonderful addition to the ricotta but I would substitute if you have kids that don’t like goat cheese. I love that you can make it ahead and refrigerate or freeze. I think this and a salad would serve a party of 12-14 easily.
Ina's vegetable lasagna
1 1/2 pounds eggplant, unpeeled, sliced lengthwise 1/4-inch thick
3/4 pound zucchini, unpeeled, sliced lengthwise 1/4-inch thick
2/3 cup good olive oil
1 tablespoon dried oregano
Kosher salt and freshly ground black pepper
1 tablespoon minced garlic (3 cloves)
10 ounces lasagna noodles, such as De Cecco
16 ounces fresh whole-milk ricotta
8 ounces creamy garlic-and-herb goat cheese, at room temperature
2 extra-large eggs, lightly beaten
1/2 cup chopped fresh basil leaves, lightly packed
1 cup freshly grated Parmesan cheese, divided
4 1/2 cups good bottled marinara sauce, such as Rao’s (40 ounces)
1 pound lightly salted fresh mozzarella, very thinly sliced

Preheat the oven to 375°F. Arrange the eggplant and zucchini in single layers on 3 sheet pans lined with parchment paper. Brush them generously with the olive oil on both sides, using all of the oil. Sprinkle with the oregano (I crush it in my hands), 1 tablespoon salt, and 1 1/2 teaspoons pepper. Roast for 25 minutes, sprinkle the garlic evenly on the vegetables, and roast for another 5 minutes, until the vegetables are cooked through. Remove from the oven and lower the temperature to 350°F.

Meanwhile, fill a very large bowl with the hottest tap water and add enough boiling water to bring the temperature to 140°F. One at a time, place the noodles in the water and soak them for 15 minutes, swirling occasionally so they don’t stick together. Drain and slide the noodles around again.

Combine the ricotta, goat cheese, eggs, basil, 1/2 cup of the Parmesan, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper in the bowl of an electric mixer fitted with the paddle attachment and mix on low speed.

Spread 1 cup of the marinara in a 9×13×2-inch baking dish. Arrange a third of the vegetables on top, then a layer of the noodles (cut to fit), a third of the mozzarella, and a third of the ricotta mixture in large dollops between the mozzarella. Repeat twice, starting with the marinara. Spread the last 1 1/2 cups of marinara on top and sprinkle with the remaining ½ cup of Parmesan.

Place the dish on a sheet pan lined with parchment paper and bake for 60 to 70 minutes, until the lasagna is browned and bubbly. Allow to rest for 10 minutes and serve hot.

Make-Ahead Notes
Assemble the lasagna completely and refrigerate for up to 1 day or freeze for up to 3 months. Defrost (if necessary) and bake before dinner.

Vietnamese Caramelized Grilled Pork with Rice Noodle Salad

This recipe is from Gourmet Easy Dinners and it is stellar!! I was a little intimidated by caramelizing the sugar but as long as you have a super clean pan, there should be no problem. I marinated the pork in the morning and grilled it for dinner, although it is so fast that you could do it all at once. The caramelized shallot glaze is phenomenal!
Vietnamese Pork
6 1/4″ thick boneless pork loin chops (you could also use pork tenderloin)
1/3 c. sugar
1/4 c. finely chopped shallots
1 T. fresh lime juice
1 T. Asian fish sauce
1/2 t. salt
Pound the pork until less 1/8″ thick. Make several slits around the edge to prevent from curling. Cook the sugar in a dry 1 quart heavy saucepan over medium heat, undisturbed until it begins to melt. Continue to cook, stirring occasionally with a dry wooden spoon, until it is melted into a golden caramel. Add shallots and cook over medium low heat, stirring 30 seconds. Add lime juice, fish sauce and 1/2 t. salt and cook over medium low heat, stirring constantly for a minute. Pour over pork in a bowl and toss until well coated. Lightly oil a grill rack, grill pork 1-2 minutes each side. Serve on top of rice noodle salad.
Vietnamese Rice Noodle Salad
4 oz. thin dried rice noodles
1/4 c. rice vinegar
1 T. sugar
1 T. Asian fish sauce
1/4 t. salt
1 carrot, coarsely shredded
2 scallions, thinly sliced
1 c. mixed cilantro, mint, and/or basil leaves
1/4. chopped unsalted dry roasted peanuts
Cook noodles according to package directions for salad-be sure to taste as I seem to cook my rice noodles for at least 2-4 minutes longer than the package suggests. Drain and rinse with cold water. Pat dry. Whisk together vinegar, sugar, fish sauce and 1/4 t. salt until sugar and salt are dissolved. Add noodles, carrots, scallions, herbs, and peanuts, tossing to combine.

Orange Jalapeno Shrimp with Broccoli and Brown Rice

It is wonderful how available recipes are! A friend had this recipe torn out of the newspaper and it was missing amounts of honey and soy but I googled the title and found it! Simple and delicious!
Orange jalapeno shrimp
Orange Jalapeno Shrimp with Broccoli and Brown Rice
1 pound raw deveined shrimp, tails on (The man of steel likes tails off, so I removed them)
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
Juice of 3 navel oranges (3/4 cup juice)
2 tablespoons honey
1 teaspoon soy sauce
1 tablespoon grapeseed oil (or another light vegetable oil like canola)
1 small jalapeno pepper, seeded and finely chopped (about 2 tablespoons)
2 garlic cloves, minced or pressed
1 navel orange, peeled and sectioned
2 cups cooked brown rice

Season the shrimp with salt and pepper. Set aside.

Over high heat, boil the orange juice, honey and soy sauce in a small saucepan. Boil until it’s reduced by half, about 8 minutes. Set aside.

Heat a large skillet over medium heat and add the oil. Add the pepper and cook for 1 minute. Add the garlic and cook for 1 more minute, Toss in the shrimp and cook until it starts to turn opaque (not totally pink) and toss the shrimp with tongs to cook them evenly. Add the orange juice reduction and cook for 3–4 minutes. Lift shrimp out of the pan with a slotted spoon, leaving the liquid in the pan, and put shrimp on a plate.

Add the broccoli florets and orange sections to the pan and cook for about 4 minutes, until broccoli is just tender. (Be sure to not cook too long or the orange sections will fall apart. Don’t ask how I know this.) Add the shrimp back into pan. Stir to combine. Serve hot over brown rice.

Penne Al Fresco

This is a recipe from Cafe Giovanni/Al Fresco that were wonderful restaurants in Denver in the 1990’s. I had the opportunity to work there and remember this recipe as one of my favorites. I was thrilled when a chef friend of mine said she had just made it and I am making it right now!! I found the recipe in a friend’s cookbook called Recipe Please that is full of classic Denver restaurant recipes.Penne Al Fresco

1.5# Italian Sausage, I used sweet, and cut out of the links into bulk style
1 c. diced yellow onion
1-2 T olive oil
1 c. white wine
28 oz. whole Tomatoes, San Marzano if you can find them
1 c. sun dried tomatoes, drained and chopped
1 t. red pepper flakes
1 T. oregano
1 T. basil
3 c. heavy cream
1 c. Parmesan, grated
1# Penne or Ziti pasta
Fresh Basil
Penne Al Fresco
Saute sausage in 1 T. olive oil until thoroughly cooked. Drain and reserve. Add ! T. olive oil and sauce onion until translucent. Add white wine and reduce by half. Add both of the tomatoes,spices,herbs and cooked sausage and cook 45 minutes. Add cream and Parmesan and cook until thickened. Cook pasta according to package directions. Toss pasta with sauce until coated. Garnish with fresh basil and serve.

Hearty Beef Stew

From Williams Sonoma blog and could be one of the best beef stews I have ever made!
Two things set this old-fashioned beef stew apart from its rivals: browning the beef in bacon fat and adding lots of vegetables to the pot, both of which add flavor to the velvety sauce. The result is comfort food, grandmother style.I substituted 1 1/2 cups (12 fl. oz./375 ml) hearty red wine, such as Syrah or Zinfandel, for an equal amount of the beef stock. The orange zest is a wonderful garnish at the end of this stew as it really picks up the flavor of the wonderful sauce.
Beef stew
Hearty Beef Stew

3 lb. (1.5 kg) boneless beef chuck
2 Tbs. canola oil
4 thick slices applewood-smoked bacon, chopped
Kosher salt and freshly ground pepper
1 yellow onion, chopped
3 carrots, cut into chunks
3 celery stalks, cut into 1/2-inch (12-mm) lengths
2 garlic cloves, chopped
2 Tbs. unsalted butter
6 Tbs. all-purpose flour
4 cups (32 fl. oz./1 l) beef stock or broth
2 Tbs. tomato paste
1 Tbs. chopped fresh flat-leaf parsley, plus more for garnish
1 tsp. minced fresh thyme
1 tsp. minced fresh rosemary
1 bay leaf
1 1/4 lbs. (675 g) red-skinned potatoes

Orange zest, garnish (optional)

Position a rack in the lower third of an oven and preheat to 325°F (165°C). Cut the beef into 1 1/2-inch (4-cm) cubes and set aside. In a large Dutch oven over medium heat, warm the oil. Cook the bacon, stirring occasionally, until the bacon is crisp and browned, about 7 minutes. Using a slotted spoon, transfer to paper towels to drain and set aside. Pour the fat into a heatproof bowl. Return 2 Tbs. of the fat to the pot and heat over medium-high heat. Season the beef cubes with salt and pepper. In batches to avoid crowding, add the beef and cook, stirring occasionally, until browned on all sides, about 5 minutes per batch. Transfer the beef to a plate.

Add another 2 Tbs. of the fat to the pot and heat over medium heat. Add the onion, carrots, celery and garlic and cook, stirring occasionally, until the onion softens, about 5 minutes. Stir in the butter and let it melt. Sprinkle with the flour and stir well. Gradually stir in the stock, and then stir in the tomato paste, the 1 Tbs. parsley and the thyme, rosemary and bay leaf. Return the beef to the pot and bring to a boil. Cover, place in the oven and cook for 1 1/2 hours.

Cut the unpeeled potatoes into 1-inch (2.5-cm) cubes, add them to the pot, stir, re-cover and continue cooking until both the meat and potatoes are tender, about 45 minutes more. Season the stew with salt and pepper. Serve immediately, garnished with parsley and the reserved bacon. Serves 6.

Poulet au Vinaigre (Chicken in vinegar sauce)

A wonderful dish from Peggy Knickerbocker’s Simple Soirees. It is very easy to make and you can make it ahead and reheat it gently. In fact, it gets better if you let it rest in its juices. You can make a half recipe of this easily.
Poulet au vinaigre
12 chicken thighs (about 3 to 4 pounds), bone in
Salt and freshly ground black pepper
4 tablespoons unsalted butter
2 tablespoons olive oil
6 shallots, minced
6 cloves garlic, minced
½ cup apple cider vinegar
1½ cups dry white wine
1 tablespoon tomato paste
1½ cups chicken stock, preferably homemade
½ cup chopped Italian parsley
Directions
Season the chicken generously with salt and pepper to taste. In a large, deep skillet (big enough to hold all chicken fairly close together; or use two skillets) melt 3 tablespoons of the butter in 1 tablespoon of the olive oil over medium high heat. Brown the chicken for about 8 minutes, turning so both sides get nicely browned. Transfer the chicken to a deep, broad, ovenproof casserole that can go from the oven to the table. Remove the skillet from the heat and pour off most of the fat.

Preheat the oven to 375°F.

Place the skillet back over medium heat and add the remaining 1 tablespoon butter and 1 tablespoon olive oil. Add the shallots and garlic and cook for about 1 minute, or until they become translucent. Add the vinegar and wine, and stir up the crispy bits that have stuck to the bottom of the pan. Allow the liquids to cook down a bit, stirring occasionally, for about 8 minutes. Whisk in the tomato paste and let the sauce simmer and condense, about 5 minutes more. Then add the chicken stock, a little at a time. Keep stirring to mix well.

Pour the sauce over the chicken. Bake for 35 to 45 minutes until the chicken is very tender, turning the chicken pieces midway through, so that both sides are infused with the sauce. Remove one thigh and cut into it to make sure it is done and no red juices flow from the cut.

Remove the casserole from the oven, sprinkle the parsley on top, and serve.

Notes
If you are making this dish for a large crowd, remove the skin from some of the thighs, as they could provide too much fat. Be sure to pour off the chicken fat as you go.