Pork Tenderloin with Pears and Red Onions

What to do with a pork tenderloin when you're tired of doing the same old things with pork tenderloins?!? A variation on a same old thing, of course!

I have a post with the original Lidia recipe from 2009 where I'm talking about how often I make this. It's actually funny how often I make a lot of things. Having a diary of sorts of what I've been cooking since 2005 keeps it all in plain view. But regardless of how many times I've made a variation on the theme, it really is a great recipe - and it can be on the table in under 30 minutes!

Tonight's variation was using pork tenderloin instead of chops, for starters... and then cutting it into 7 pieces. I then seasoned them with a bit of S&P before going into the skillet. I flipped them over, added thick-sliced red onions, and a splash of port. I let it cook down and then added some fresh-squeezed orange juice and a bosc pear. A bit of garlic and a bit of French herbs, and, uncovered, into a 350°F oven for 20 minutes.

It 'twas good.

 


Tortolloni and Lobster

While I was busy configuring my new computer, Victor was in the kitchen configuring pasta. Homemade pasta. Stuffed and intricately formed pasta. By hand.

One by one by one...

I just love homemade pasta and there's just no way I will ever make it. Victor has it down to a gastronomical science. There are times when you just leave things to the pros. We all know folks who have a signature dish - that one dish that stands out among all others - and we don't try to replicate them. Victor has a score of them - all centered around flour and eggs. I read or heard somewhere that there were over 400 pasta shapes in Italy. I'd have one a week for the next 400 weeks...

When La Cucina Italiana was still being published, we'd get The Pasta Issue every year and Victor would cook his way through that. So, I don't think I'm even remotely unreasonable about 400 pastas in the next 400 weeks. Heck, I'll be retired in about 21 weeks. I can help with the cleanup!

Tonight's pasta was Cheese Tortolloni in a Lobster Sauce. Tortolloni is just a larger tortellini - and lobster is just delicious with it!

The filling was ricotta cheese, quattro formaggio, parmesan, egg, oregano, and a bit of S&P.

The pasta dough was 1 3/4 cups Tipo "00" flour, 1/4 cup semolina, 2 eggs, 1/4 cup olive oil, 3 tablespoons water, and a pinch of salt.

Rolled thin and cut into circles...

Filled and hand-formed... one by one...

The sauce was a throw-together of lobster chunks sauteed in butter and olive oil with white wine, garlic, green onion, oregano, and a pinch of peperoncino. Simplicity. And decadent.

Just one more instance where it just doesn't suck to be me.

21 weeks to retirement. I can get used to this.

Strike that - I am used to this.

And I'm ready for more.

 

 

 

 


Stuffed Peppers

I have been getting seriously spoiled. Victor has been on a cooking spree and I have been sitting back enjoying the fruits of his labor. He's had a hankerin' for a few things and I am not about to argue. My philosophy is, if you're cooking, I'm eating.

I've never been a fussy eater - even as a kid. I have my favorites and I have things I'm not crazy about, but I have no food restrictions. As I said - if you're cooking, I'm eating. I'm sure that a lot of it stems from being one of six kids raised in the '50s. My mother cooked one meal and we ate what was on the table. We didn't have unlimited snacking, so when we did sit down to dinner - as a family every night - we were actually hungry. What a concept, eh?!?

All day long I hear mothers talking about how this kid won't eat this, this kid won't eat that, how she's cooking three different meals every night... I just shake my head. The reality is that kids don't create these scenarios - parents do. Life in 'burbia ... What can I say?!?

But that's not what I was thinking when I started this... I was thinking that if you're going to be gracious enough to cook for me, I'm going to be gracious enough to eat! And if you're cooking stuffed peppers, I'm really going to eat!

There are certain things that just don't have recipes - and stuffed peppers are one of those things. They're peppers. You stuff them.

And sometimes you really wing it as you're making the stuffing.

Victor started off with some cooked rice and some ground beef. Decided he didn't have enough stuffing, so he added a couple of Italian sausages. Then, since he had boiled them earlier, added hard boiled eggs. And onion, garlic, oregano, S&P... a pinch of chili flakes... breadcrumbs, grated cheese... a bit of tomato paste.

A little of this, a little of that - and into the oven until the peppers are soft.

And he even made garlic bread with the last of the last of the Potato Bread.

An absolutely delicious meal.

Since I didn't have to cook dinner, I made dessert - a Banana Clafouti. More on that, later...
[countdown date=2018/06/30-16:00:00]
[timer] to Retirement!
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Eggplant Rollatini

It's hard to believe we're actually buying eggplant. With two plants going this past summer, it seemed like we would never - ever - need to buy eggplant, again. Fast-forward a couple of months and the only thing left is a couple of jars of baba ghanoush and a jar of Little Gram's Eggplant. We have been busy eating up the garden goodies.

That's a good thing, though. We like to have an empty cellar when we start the next round of canning. This season it's going to be even more fun since I'm going to be retired - and have all the time I want to make things!

I seriously cannot wait.

I've never understood people who say they would be bored if they didn't work. There are just too many things to do besides going to work. I mean, really. Outdoors in the garden picking food you grew yourself and planning ways to cook and can it or standing someplace asking people if they found everything they were looking for. Really...

There will never be an end of things that need doing - and I'll have the time to leisurely do them - or not - as my mood fits.

I seriously cannot wait.

But while I'm waiting, Victor is in the kitchen cooking - something he does extremely well. I love the fact that he knows his way around a kitchen. I tend to get most of the credit for the things we produce but it's really because I'm just more vocal about it. The kid knows how to cook - and tonight is a perfect example...

 

Eggplant Rollatini

  • 1 eggplant, thinly sliced
  • flour
  • eggs
  • ricotta
  • grated parmesan
  • garlic powder
  • oregano
  • salt & pepper
  • tomato sauce

Mix garlic powder, oregano, salt & pepper with a couple of eggs.

Dip thin slices of eggplant in flour and then into the seasoned eggs. Fry until lightly browned on both sides.

Mix ricotta, parmesan, 1 egg, and a bit of S&P.

Spread cooked eggplant with the ricotta. Roll up and place seam-side down in baking dish. Top with tomato sauce and bake at 350°F for about 30 minutes, or until heated through.

I ate those two and then went back for a third. We had bread from the Potato Bread I made the other day - and froze.

So, yeah... retirement is going to be pretty sweet, but, in the meantime, life is not too shabby around here...

 


Broccoli Soup

The weather may not be frightful, but dinner was definitely delightful!

A steaming bowl of homemade soup is one of life's great pleasures, and when you add a loaf of warm, fresh-baked bread, it's gastronomic heaven on earth.

This was a bit of a clean-out-the-'fridge soup - often the best kind. There's a bit of formula to them and they're similar, but they're all just slightly unique - based upon what you have lying about. We had a couple of broccoli crowns, an onion, and a half a green pepper that had all seen better days. Into a pot - not into the trash.

Victor always throws in a can of beans to puree along with whatever it is he's cooking. It adds creaminess without adding cream. Usually it's a can of white beans, but red beans were on the shelf.

This can easily be made vegetarian or even vegan without any trouble, at all.

Broccoli Soup

  • broccoli
  • onion
  • bell pepper
  • chicken broth
  • beans
  • cayenne pepper
  • salt & pepper

Saute onion and bell pepper, add the broccoli, broth, one broth-carton of water, and a can of beans. Cook until broccoli is fall-apart tender. Puree in blender or with an immersion blender and add salt, pepper, and cayenne, to taste.

You can finish it with a pat of butter and serve with a healthy drizzle of olive oil or sour cream.

This basic concept can be used for broccoli, cauliflower, butternut squash... You name it, you can do it!

So clean out the 'fridge and enjoy!

 


Rustic Potato Bread

Okay, boys and girls... this is a strange recipe. It pretty much contradicts everything I've ever known about bread baking - and it came out perfect!

Rustic Potato Bread is made with potatoes that have been boiled in salted water - cut but unpeeled - allowed to dry on the counter, and then worked into a bread dough - all the while looking like it will never happen. The secret here is to trust the recipe. Really.

The recipe comes from Leslie Mackie when she was on Baking With Julia. The PBS show is on reruns on Create TV and, since I have the cookbook, it's fun to follow along on some of the shows - like when a young Martha Stewart makes a huge wedding cake!

It's no secret that I'm a huge fan of bread and I'm always up for a new recipe. However, it seems that I'm always making variations on my favorite Pane Pugliese from Carol Field. It's time to take some of those other recipes I have and start baking!

This was a great one to do. The caveat is to follow the recipe. It doesn't look like it's going to come together, but it really does.

It also rises fast. First rise is 20-30 minutes, second rise another 20 and they're ready to bake.

Rustic Potato Bread

adapted from Leslie Mackie in Baking with Julia

Makes 2 loaves

  • 1 1/2 pounds russet potatoes (about 3)
  • 4 teaspoons salt
  • 1/2 cup tepid reserved potato water (80 to 90 degrees F)
  • 1 tablespoon active dry yeast
  • 2 tablespoons extra-virgin olive oil
  • 4 3/4 cups unbleached all-purpose flour

Cooking the Potatoes.

Scrub the potatoes and cut them into quarters, peel and all. Toss them into a 2 quart pot, cover with water, add 2 teaspoons of the salt, and boil until the potatoes are soft enough to be pierced easily with the point of a knife. Dip a measuring cup into the pot and draw off 1/2 cup of the potato water; reserve. Drain the potatoes in a colander and then spread them out, either in the colander, or on a cooling rack over a jelly-roll pan, and let them cool and air-dry for 20 to 30 minutes. It's important that the potatoes be dry before they're mashed.

Mixing the dough.

When the potatoes are cool, stir the yeast into the reserved potato water (if the water is no longer warm, heat it for a few seconds in a microwave oven--it should feel warm to the touch) and allow it to rest for 5 minutes; it will turn creamy.

Meanwhile, turn the cooked potatoes into the bowl of a mixer fitted with the paddle attachment and mash them. With the mixer on low speed, add the dissolved yeast and the olive oil and mix until the liquids are incorporated into the potatoes.

Replace the paddle with the dough hook and, still mixing on low speed, add the flour and the remaining 2 teaspoons of salt. Mix on low speed for 2 to 3 minutes, then increase the speed to medium and mix for 11 minutes more. The dough will be firm at first and soft at the finish. At the start, it will look dry, so dry you'll think you're making a pie crust. But as the dough is worked, it will be transformed. It may even look like a brioche, cleaning the sides of the bowl but pooling at the bottom. Have faith and keep beating.

First rise.

Cover the mixing bowl with plastic wrap and allow the dough to rise at room temperature for 20 to 30 minutes, at which point the dough will have risen noticeably, although it may not have doubled.

While the bread is proofing, position a rack in the bottom of the oven and fit it with a baking stone or quarry tiles, leaving a border of at least 1 inch all around. Preheat the oven to 375 degrees F. Place a linen towel on a baking sheet, rub the towel with flour, and set aside; this will be the resting place for the bread's final rise. Rub a baker's peel or baking sheet with cornmeal or flour. Fill a spray bottle with water; set aside.

Shaping the dough.

Turn the bread out into a lightly floured surface and, using a dough scraper, cut the dough in half. To shape each half into a torpedo shape, first shape it into a ball and then flatten it into a disk. Starting at the end farthest from you, roll up the dough toward you. When you're on your last roll, stop and pull the free end of the dough toward you, stretching it gently, and dust its edge with flour. Finish the roll and, if necessary, rock the loaf back and forth a little to taper the ends and form a torpedo, or football.

Second rise.

Place the loaves on the floured towel, seam side down, and cover them with the ends of a towel (or another towel). Let the breads rise at room temperature for 20 minutes.

Baking the bread.

When you're ready to bake, spray the oven walls with water and immediately close the oven door to trap the steam. Turn the breads out, seam side up, onto the peel or baking sheet and transfer them to the oven. Spray the oven with water again and bake the loaves for 45 to 50 minutes, or until the crust is very brown, the loaves sound hollow when thumped on the bottom, and, the most important test, the interior temperature measures 200 degrees F when an instant-read thermometer is plunged into the center of the loaves. Remove the loaves from the oven and cool on a rack at least 20 minutes before slicing. While you should wait for the bread to firm up in the cooling process, slather this bread with butter while it's still warm is a great treat.

The bread has almost a sourdough texture and flavor. It is seriously good. Light, great crumb and chewy crust. My perfect bread.

Now, to find more of her recipes!

Stay tuned.

 

 

 

 


Beef Pot Pie

With a pie crust in the 'fridge along with two huge leftover steaks, I kinda knew tonight was going to be a pot pie dinner - even if the weather was above 50°F.

I'm a rebel like that.

In theory, one can eat pot pies any time of the year but I just did a quick search of the site and it seems I tend to make Beef Pot Pies in October or December. I did made one in February, once, but I guess that really doesn't count. It was made with a pre-packaged pie crust.

That pre-packaged pie crust was back in 2009 - and it was actually pretty good for being frozen. Alas, the recipe or manufacturer changed and they now suck. Since I can make a pretty good pie crust in mere minutes, I'll just stick to making them. It really isn't difficult.

With the pie crust made, all I had to do was throw together a quick beef stew: onion, celery, carrots, garlic, potatoes, frozen mixed vegetables, red wine, and beef broth.  A bit of thyme, basil, and S&P, and then thickened with flour and cornstarch.

Into the oven for 30 minutes at 425°F.

I didn't have enough crust to do a full top and bottom crust - and I really wanted the bottom crust - so I made it rustic... I rolled out the dough all the way and then folded it back over the filling before baking.

It worked well.

 

 


Steaks on the Barbie

It hit 40°F today. Time to fire up the grill. Actually, any temperature and any weather is time to fire it up. The grill is under our carport, so it's safe from rain and snow.

The poor roof of the carport, though - and the wall of the house where the grill is located... Can we say soot, boys and girls?!? The next owners are the ones who are going to have to deal with it, though. Unless I feel really ambitious in my retirement, it's going to be a part of the history of the house.

The history of the house... a fun statement. It's pretty much a part of why we bought this house in the first place. Built in 1950, 2 owners, and the last owner lived here by herself for 20 years. It needed a bit of work when we got it.

Neither of us have ever really cared for new construction. I just see it as too sterile. I like the old, slightly imperfect, little dings and dents... Something lived in. I seriously don't want interior designer fixer-upper stuff like you see on TV. I want to be surrounded by our stuff and things that have meaning - not stuff from Pier 1 or some "antique" mall rustic crap. That being said, I also want double/triple-glazed windows, good insulation, working heat and air conditioning - and double ovens. I want old but I also want to be civilized about it.

If I were 20 years younger, I'd seriously think about moving to Cairo, IL where friends of ours live and buy an old house for pennies and fix the damned thing up. As tempting as it is, I just don't have the patience for it, anymore. Our next house is going to be smaller - and move-in ready. Hopefully with a covered area where we can grill year-round.

Tonight's grilling started with a couple of strip steaks I picked up down at Reading Terminal Market a few months ago. They were huge - I really should have just cooked one for the two of us. Both of us barely ate half of them. But they were really good, really tender, and we have serious leftovers.

I made a quick marinade of garlic, white wine, green onions, soy sauce, worcestershire sauce, crushed red pepper flakes, black pepper, thyme, and a bit of olive oil. Into the blender and into a ziplock for 2 hours.

They came out great. Thick-sliced potatoes cooked in the oven and cauliflower roasted with olive oil and parmesan cheese finished the plate.

And... There's more pie for dessert, later....

I like my old house.

 

 


Chicken Cutlets

Back in what seems like a lifetime ago, we'd go over to Victor's mom's house for dinner and she would invariably have chicken cutlets for us. Actually, it was chicken cutlets, mashed potatoes, green beans, and a nice salad.

And a nice salad has become a bit of a joke with us over the years with one or the other making the comment after describing what's for dinner on any given night. Of course, it has to be said just right with the slightest bit of Northeast Philly twang. Way back in the day, before getting married and heading to Jersey, Nonna was an Adams Avenue girl.

A nice salad was always iceberg lettuce with a nice Kraft dressing with maybe Hidden Valley Ranch and tomato and cucumber for a special occasion. My father's go-to dinner for us was veal cutlets with dirty potatoes and cole slaw with apple. The man was a great cook and could cook absolutely anything, but this was his go-to.

It's been many years since either of them cooked for us and I would truly love to see either of them in the kitchen cooking away. But... it's all memories, now. And a bit of humor. I mean... ya gotta laugh because it really isn't fun watching them get old and it really sucks when they're no longer around, at all...

So enough of the good ol' days - on to today.

I pulled some chicken breasts out of the freezer before heading off to work this morning and when I got home, there was a plate of - you guessed it - chicken cutlets - in the 'fridge just waiting to be fried up! I seriously love Victor being retired!

He mentioned he had a hankerin' for a baked potato, and the next thing I knew, he was in the kitchen cooking the complete meal. Did I mention I love that he's retired?!? Chicken cutlets, baked potatoes with sour cream, fresh steamed broccoli... and no nice salad. We had nice homemade rolls, instead.

And there are cutlets left over for sandwiches!

Victor did dinner, so I did dessert. I made a Pumpkin Pie - because we had not one, not two, but three cans of pumpkin in the cupboard. And we had all the ingredients to make the crust and the filling.

And whipping cream.

 

 

 


Cod, Sausage, and Fennel Cioppino

The latest edition of Fine Cooking magazine arrived a few days ago and one of the first recipes I saw was for a Cod, Sausage, and Fennel Cioppino.

That's all fine and good, but there is only one cioppino - it is Crab Cioppino - made with Dungeness Crab. I'm a San Franciscan. I know these things.

That being said, it's cold outside and I had all the ingredients in the house to make the recipe. I've created worse culinary sacrileges in my life - and the recipe did sound intriguing... Into the kitchen I went...

I freely adapted the recipe, adding a lot more wine, garlic, carrots, bell pepper and I switched out the fennel seeds for fennel pollen - I had it in the cupboard. I used a can of diced tomatoes and some seasonings in place of the marinara. I also added a hefty amount of hot sauce, since Nonna wasn't going to be eating it.

Cod, Sausage, and Fennel Cioppino

adapted from Fine Cooking

  • 6 oz. sweet Italian sausage, casings removed
  • 1 medium onion, chopped
  • 1 small bulb fennel, trimmed, cored, and thinly sliced
  • 3 cloves garlic, minced
  • 1 carrot, sliced thin
  • 1 bell pepper, chopped
  • 1 tsp fennel pollen
  • 1 cup dry red wine
  • 2 cups bottled clam juice
  • 1 can diced tomatoes
  • 1 tsp dried oregano
  • hefty pinch crushed red pepper flakes
  • 1 lb. skinless cod pieces, cut into 1-inch chunks
  • hot sauce, to taste

Break up the sausage and cook over medium-high heat. Add the onion, fennel, carrot, bell pepper, and garlic, and cook, until the vegetables begin to brown and become tender - about 6 minutes.

Add the wine and bring to a boil.  Add the clam juice, diced tomatoes, oregano, fennel pollen, and pepper flakes, and bring to a simmer. Reduce the heat to low, cover, and simmer until the vegetables are very tender, about 10 minutes.

Add the fish and cook until the fish is cooked through - about 5 minutes.

Season to taste with salt and pepper and add hot sauce, as desired.

It wasn't Dungeness Crab, but it wasn't bad by any means. The broth was really rich and flavorful and every ingredient just complimented the next. A perfect meal for a snowy day - and no crab shells to deal with!

I can see more of this, this winter!

 

 


Beef Agrodolce

The Chicken Agrodolce I made on New Year's Day has been taunting me.

With so many good things to cook, I try not to immediately repeat myself, but there was something about that dish that really spoke to me. So..... I decided I should make a beef variation of it and serve it over pasta - I get something similar and I get something new.

I'm glad I did. It worked. Well.

I took the original concept and ran with it. I got an assortment of olives from the olive bar at Wegman's along with one spicy pepper. Yum!

Beef Pasta Agrodolce

  • 1 lb stew meat in large chunks
  • flour for dredging
  • olive oil
  • 2 cloves garlic, chopped
  • 2 leeks, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 tbs. red wine vinegar
  • 1 14oz can diced tomatoes
  • 1 6oz can tomato paste
  • 1/2 cup chopped roasted red peppers
  •  1 1/2 cups chopped assorted olives
  • 1 cup red wine
  • 2 cups beef broth
  • 1 tsp dried oregano
  • 1/4 cup raisins
  • 2 Tbs. capers
  • salt and pepper, to taste
  • pasta of your choice - I used Gigli

Dredge beef in flour and brown in dutch oven. Remove from pot and set aside. Add a bit more olive oil, if needed, and saute leeks, carrots, celery, and garlic until wilted. Add tomato paste and cook about a minute.Add the red wine and bring to a boil, scraping up the bits on the bottom of the pot. Add the beef to the pot and cook until wine is reduced a bit.

Add remaining ingredients, and bring to a boil, cover, and place in a 350°F oven for about 3 hours, stirring every hour or so. (You can also simmer on the stove - I like the oven - no muss, no fuss.)

Serve with pasta.

This worked. It was rich, it was hearty, it was beefy, it was filling.

It was everything a good long-simmering sauce should be.  We had last night's rolls to sop up the sauce - not that they were truly necessary, but... if you're gonna gorge, go big.

I can see doing something like this, again... maybe an Easter Lamb?!?

Hmmmmmmm.........

 

 


Pulled Pork and Fresh Rolls

I love unattended cooking. Saying that, it's surprising that I don't like crock pots. Then, again, an oven is so much more versatile - and I don't have to feed a family 10 minutes after walking in the door. I get their usefulness. I'm just not crazy about the results.

An oven browns and caramelizes and intensifies flavors - like it did today for tonight's pulled pork.

The concept for tonight's dinner came from a Cook's Country recipe for Citrus-Braised Pork Tacos. I just wanted the pork because I was making sandwiches, not tacos, and it looked like it was something that could be played with.

It was.

Pulled Pork

  • 2 tablespoons vegetable oil
  • 1 onion, chopped fine
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon annatto
  • 1/3 cup tomato paste
  • 1 1/2 cups water
  • 1/2 cup orange juice
  • 2 tablespoons distilled white vinegar
  • 1 1/2 tablespoons Worcestershire sauce
  • 5 bay leaves
  • Salt and pepper
  • 1 2 pound boneless pork roast, cut into 1-inch chunks

Heat oil in Dutch oven over medium heat. Add onion and cook until lightly browned, 4 to 6 minutes.

Add garlic, cumin, oregano, annatto, ­allspice, and cinnamon and cook until fragrant, about 30 seconds. Stir in tomato paste and cook, stirring constantly, until paste begins to darken, about 45 seconds. Stir in water, orange juice, 2 tablespoons vinegar, Worcestershire, bay leaves, cayenne pepper, salt, and pepper, scraping up any browned bits.

Add pork and bring to boil. Transfer to a 300°F oven, uncovered, and cook until pork is tender, about 2-3 hours, ­stirring halfway through cooking.

Remove from oven, shred pork, and enjoy!

This is what it looked like coming out of the oven after about 3 hours.

And this is what it looked like after shredding into a nice, clean pot.

Of course, one cannot have sandwiches without bread, so off I went to look for a fun roll recipe. I found the Knotted Dinner Roll recipe I've used a few times and decided to just make them as buns instead of knotted rolls.

Easy peasy.

Half went into the freezer for another day. So much for trying to clean it out a bit.

Oh well.

Off to eat a couple of cookies...