Recipe Courtesy Betty Eustis
Photo by Kyle Tolar
10 TO 12 SERVINGS
1 cup bourbon
1/4 cup minced shallots
Grated zest of 1 orange
1 package (12 ounces) fresh cranberries, rinsed and picked over
1 cup sugar
1 teaspoon freshly ground pepper
1. In a small noncorrodible saucepan, combine the bourbon, shallots and orange zest. Bring to a boil over moderate heat, lower the heat and simmer, stirring occasionally, until the bourbon is reduced to a syrupy glaze on the bottom of the pan, about 10 minutes.
2. Add the cranberries and sugar, stirring well, until the sugar dissolves. Reduce the heat slightly and simmer, uncovered, until most of the cranberries have burst open, about 10 minutes.
3. Remove from the heat and stir in the pepper. Transfer to a bowl, let cool to room temperature, cover and refrigerate.
This relish can be prepared several days in advance of serving.
I picked up a center cut pork fillet the other day and was looking for some inspiration. I’ve been wanting to do something with pork in a preparation similar to Steak Au Poivre, but a little lighter. I found a Food and Wine recipe that suggested cutting a tenderloin into fillets, pan searing and making a pan sauce with Apples and Riesling. Sounded great but I was short the Apples and the Riesling, so I improvised a bit with what I found in the cupboard. Sear the pork well in a stainless or aluminum pan– skip the non-stick stuff on this one. You want a create a good fond as the base to deglaze and create the sauce. This is a great technique– super simple and elegant.
1.5 pound of center cut pork loin or pork tenderloin
Salt and Pepper
2 cups apple juice, organic, unsweetened, unfiltered
1/2 cup dried cherries
1/2 tsp dried thyme
1 tbsp Canola Oil
1 tbsp unsalted butter
Empty the apple juice into a small bowl and warm in microwave for about a minute. Soak Cherries to soften.
Trim the pork of excess fat and cut into 1 inch-thick fillets. Season with salt and pepper.
Heat Oil in skillet over medium-high heat until it just begins to smoke. Add pork fillets to pan and do not touch them! The pork with be seared to a deep brown in 5 to 6 minutes. The meat will easily turn at that point. Turn and finish for another 5 to 6 minutes on the other side until pork reaches 160 to 170 degrees. Remove from pan and allow to rest.
Increase the heat slightly and add the apple juice from the bowl with the soaking cherries, scraping the bottom of the pan to loosen the browned bits from the pork. Once the pan is clear and juice is beginning to boil, add the remaining juice with cherries and the dried thyme. Cook at a high heat, stirring frequently, until the sauce is thick enough to coat the back of a spoon and cherries are soft. Remove from heat, stir in butter. Serve sauce over pork.
Cut pork loin into 1 inch thick fillets
Reduce apple juice and cherries over high heat
I’ve just recently discovered the wonders of Kale. Can’t say I’ve ever been a huge fan greens, but with my recent interest in healthy eating, I’ve been looking for ways to introduced more green leafy vegetables into my diet.
I keep hearing about this stuff. Eatingwell.com featured it prominently as one of the “7 of the Healthiest Foods You Should Be Eating But Aren’t“. Foodzie.com featured Kale Chips in their January tasting box. I’m hooked! Have found a dozen ways to use the super-food– high in antioxidants, low in calories– who knew a green could be so versatile. Offered here is a vegetarian option– a pizza with Kale, Roasted Sweet Potatoes and crispy onions on a whole wheat crust. Definitely going to make this one again.
1 large sweet potato
1 large sweet onion
2 cups kale, cleaned and chopped
2 tbsp Extra Virgin Olive Oil, divided
2 cloves garlic, minced or 2 tsp garlic powder
1 1/2 cups reduced fat mozzarella
2 tbsp grated Parmesan cheese
Whole Wheat Pizza Dough
Preheat oven to 400 degrees. Peel sweet potato and slice into 1/4″ rounds. Do the same with the onion. Combine Onion and Sweet potato in large bowl. Toss with 1 tbsp Olive Oil and season with salt and pepper. Spray baking sheet with cooking spray and arrange vegetables evenly with no overlap. Bake at 400 degrees for 20 minutes, turning once. Remove from oven, allow to cool. Increase oven temp to 500 degrees.
While vegetables are cooling, prepare pizza dough. Brush with remaining Tbsp of olive oil. Spread garlic evenly over oiled dough followed by the mozzarella. Arrange Kale, sweet potatoes and onion on top of pizza. Finish with Parmesan. Bake at 500 degrees until crust is golden and vegetables begin to crisp, approximately 12 minutes.
Nothing compares to the smell of a turkey roasting in the oven. Tenderloins are a great alternative to the standard Thanksgiving bird and can cook quickly enough for a mid-week meal. Avoiding the carbs associated with the bread-stuffed bird, here I opted for fresh spinach combined with a creamy Havarti that made for a filling reminiscent of creamed spinach. If you’re concerned with the full-fat cheese, go for a reduced fat mozzarella for a good alternative.
2 Turkey Tenderloins, approx 1 pound
2 cups fresh spinach, roughly chopped
3 ounces Dill Havarti
1/2 tsp black pepper
1 tsp oregano
2 tbsp olive oil, divided
1/2 tsp kosher salt
1 tsp paprika
Preheat oven to 425. Prepare stuffing by combining the spinach, cheese, oregano, black pepper and 1 tbsp olive oil in a medium-sized bowl.
Cut a pocket in each of the tenderloins by cutting from one side almost through to the other. Stuff each tenderloin with half of the stuffing mixture. Secure the tenderloin with 3 or 4 toothpicks or wooden skewers. Place tenderloins in a oiled baking dish.
Combine remaining olive oil, salt and paprika. Brush evenly over turkey. Bake at 425 until turkey reaches an internal temperature of 180 degrees F, approximately 30 minutes. Allow to rest for 10 minutes. Slice and serve.
Approximate nutritional info*
I have found myself fascinated recently with food photography and started this blog as a place to post some of my experimentation.