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Skillet Pork and Peppers

October 21, 2009 Leave a comment

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Recipe & picture courtesy of Food Network Magazine

Prep Time: 20 min
Cook Time : 22 min
Total Time: 42 min
Serves 4

  • 1 large pork tenderloin (about 11/2 pounds), trimmed
  • Kosher salt
  • 3 tablespoons extra-virgin olive oil
  • 1 small onion, thickly sliced
  • 2 red and/or yellow bell peppers, sliced into wide strips
  • 6 cloves garlic, smashed
  • 16 fresh sage leaves
  • 2 tablespoons tomato paste
  • 1/4 cup sliced pickled pepperoncini, plus 2 teaspoons liquid from the jar
  • 1/3 cup dry white wine
  • 2/3 cup low-sodium chicken broth
  • 1/4 cup grated parmesan cheese
  1. Preheat the broiler. Slice the pork on an angle into 1-inch-thick pieces; season with salt. Heat a large ovenproof skillet over medium-high heat; add 1 tablespoon olive oil. Add the onion and bell peppers; season with 1/2 teaspoon salt and cook until the vegetables are crisp-tender and slightly browned, 4 to 6 minutes. Transfer to a plate.
  2. Add the remaining 2 tablespoons oil to the skillet. Add the pork and sear over high heat until browned, 2 to 4 minutes per side. Transfer the pork to the plate with the onion and peppers.
  3. Reduce the heat to medium and add the garlic, sage and tomato paste to the skillet. Cook, stirring, until the tomato paste turns brick-red, about 1 minute. Add the pepperoncini slices and their liquid, then pour in the wine and bring to a boil. Add the broth and return to a simmer. Arrange the pork in a single layer in the skillet; add the onion and peppers and sprinkle with cheese. Transfer to the oven and broil until the pork is cooked through, 4 to 7 minutes.

Notes & Comments: I used dried sage and skipped the wine because I didn’t have any and this still turned out amazing.  I’m always a little nervous when cooking pork because it’s so easy to overcook it and make it tough and chewy.  But I loved the idea of searing it on each side and then throwing it in the oven to broil the rest of the way.  It was very tender and I was pleased with it.  Jason said it would be great next time served on a bed of rice as well.

Sudden Quiche Lorraine

October 20, 2009 Leave a comment

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Recipe & picture courtesy of Rachael Ray

Makes 6 Servings

Prep 30 min
Bake 40 min

  • One 9-inch frozen deep-dish pie shell
  • 8 ounces bacon, cut into 1/2-inch pieces
  • 1 onion, halved and thinly sliced
  • Salt and pepper
  • 6 large eggs
  • 1 cup half-and-half
  • 1 cup shredded Swiss cheese
  1. Preheat the oven to 400°. Using a fork, prick the inside of the pie shell, then bake for 8 minutes. Remove from the oven; lower the temperature to 325°.
  2. Meanwhile, in a large skillet, cook the bacon over medium heat, stirring often, until crisp, about 5 minutes; using a slotted spoon, transfer to paper towels to drain. Add the onion and 1/2 teaspoon each salt and pepper to the bacon fat in the skillet and cook over medium heat, stirring occasionally, until softened, about 5 minutes. Increase the heat to medium-high and cook, stirring, until the onion is golden, about 2 minutes. Transfer the onion to the pie shell.
  3. In a large bowl, beat the eggs with the half-and-half; stir in the cheese and the cooked bacon. Pour the mixture into the pie shell. Bake until set, about 40 minutes. Let stand for 10 minutes before slicing.

Notes & Comments: This is really easy to make and it turned out amazing.  I added red & yellow bell pepper to the onion mix as well.  It said it would make one pie but I had enough filling to make two – I also had jumbo eggs so I used 5 instead of 6.  I’m glad I ended up making two because Jason chowed through the first one, leaving the second one for leftovers today.  I also used marbled cheddar cheese instead of Swiss cheese.  A Quiche is like an omelette – add whatever you prefer in yours and you can’t go wrong!

White Chocolate Cherry Chunkies

October 18, 2009 Leave a comment

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Recipe & picture courtesy of Food Network Magazine

Prep Time: 25 min
Cook Time: 15 min
Total Time: 40 min
Makes 4 dozen

  • 1 stick salted butter, softened
  • 1 cup packed light brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons milk
  • 1 cup chopped macadamia nuts
  • 1/2 cup candied cherries
  • 1 1/2 cups white chocolate chunks or chips
  1. Preheat the oven to 375. Grease 1 or more cookie sheets.
  2. Using a mixer, cream the butter and both sugars in a medium bowl until light and fluffy. Add the eggs and vanilla and beat until just combined. Set aside.
  3. Sift together the flour, baking soda and salt in a separate bowl. Add the milk to the butter mixture and then the dry ingredients. Mix until just combined. (The batter should be stiff.)
  4. Combine the nuts, cherries and white chocolate in another bowl. Add the mixture to the batter, stirring until just blended. Drop by heaping tablespoonfuls, 2 inches apart, onto the prepared cookie sheets. Bake 13 to 15 minutes. Cool on a wire rack.

Notes & Comments: I couldn’t find candied cherries so instead of attempting to make my own I just used plain dried cherries.  I have read that another option is to dry out maraschino cherries overnight and use those.  Another idea would to be use the juice from the maraschino cherries in the batter for more of a cherry flavor.  I used the recommended amount of butter but read in other reviews people used 1 1/2 sticks to 2 and they enjoyed the richness of the cookie – I will try that out next time.  I was worried because the batter seemed a little sticky when I was putting it on the cookie sheet but they tasted wonderful and I had nothing but great reviews on these!

Croque Monsieur Mac and Cheese

October 18, 2009 Leave a comment

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Recipe & picture courtesy of Food Network Magazine

Prep Time: 20 min
Cook Time: 35 min
Total Time: 55 min

Yield: 4 servings

  • 1/2 pound ziti
  • 2 cups milk
  • 2 cups coarsely grated gruyere cheese (about 6 ounces)
  • 1 cup finely grated parmesan cheese (about 4 ounces)
  • 2 large eggs
  • 3 slices white sandwich bread, roughly diced
  • 2 tablespoons unsalted butter, plus more for greasing
  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 3 tablespoons all-purpose flour
  • Pinch of cayenne pepper
  • 1/8 teaspoon freshly grated nutmeg
  • Kosher salt
  • 8 ounces thinly sliced deli-boiled ham
  1. Preheat the oven to 425 degrees. Bring a large pot of salted water to a boil. Add the ziti and cook until al dente, about 6 minutes. Drain and transfer to a large bowl; toss with 1/4 cup milk.
  2. Meanwhile, combine both cheeses in a bowl. Beat 1/4 cup milk and the eggs in another bowl; fold in the bread and add half of the cheese.
  3. Melt the butter in a saucepan over high heat. Add the onion and garlic; cook, stirring, until just brown, 2 minutes. Sprinkle in the flour, cayenne, nutmeg and 1 teaspoon Kosher salt; cook, stirring, about 2 minutes. Slowly add 3/4 cup water and the remaining 1 1/2 cups milk; bring to a boil, stirring until thickened. Remove from the heat and whisk to cool slightly. Whisk in the remaining cheese, then add the pasta and toss.
  4. Butter a shallow casserole dish. Add half of the pasta, top with some of the ham and cover with the remaining pasta. Top with the remaining ham, then cover with the bread mixture. Bake until golden and bubbly, about 20 minutes. Let rest a few minutes before serving.

Notes & Comments: This came out wonderful, it takes a little juggling in the kitchen to have everything going at the same time and coming together at the correct time but it tasted wonderful.  I added crushed cornflakes on top of the casserole just before putting it into the oven to create a crispy topping.