My Italian Grandmother goes Moroccan!

Well, that certainly would never happen if Nanny was still alive. She shunned all things not Italian unless it was Wonton Soup and Lo Mein. What can I say, she liked to stay true to her roots. I on the other hand am a little more adventurous. A year ago I went to Marakesh, a Moroccan restaurant for the first time. I really enjoyed it, the flavors were so different and the colors so vibrant. I thought about going back many times. Unfortunately, I am the only one in this two person household who had a desire to go back. I still wanted to get my fix so I searched high and low for a recipe that resembled my meal at Marakesh. I found a recipe at a blog called A Weight Lifted: Healthy Weight Loss Blog for Women Tired of Dieting. I wasn't looking for a specifically healthy recipe but if it's healthy then why not? Right?

I made some changes and additions to the recipe so it would be closer to the meal I had at Marakesh. I think I need to improve on it slightly so it fits my taste a little more. I used this recipe as a guide and made the mistake of using the cooking time that was recommended but I forgot (silly me) that I cut the chicken smaller than the recipe stated because that is how I remembered it. Obviously, if you cut the chicken smaller it's going to cook faster. Duh! I know this but I wasn't paying attention. The great thing is that once everything is sliced and diced this doesn't take a long time to make. I would absolutely consider it for a weeknight meal again. In the future I will leave out the zucchini. I love this vegetable in pastas and soups but it just didn't seem to pick up the flavors. A little too bland for me but there was zucchini in my dish at the restaurant. I also don't think I would use diced tomatoes. Maybe some tomato paste and chicken broth. Usually when I use diced tomatoes in a sauce they get very sweet. This didn't happen and the spices just didn't work for me. That could just be because my palate is not used to this. It doesn't mean that it didn't belong there.

A Tagine is a special clay pot with a cone shaped cover that is used in Moroccan cooking. Stew type meals that are cooked in these pots (like the meal I made) are also called Tagines. Now I don't have a traditional Tagine but I used my Le Creuset and it worked wonderfully. Any heavy pot with a tight fitting cover should work.

You can see the original recipe here but I will post it with all my changes and the proper cooking times for how I made it.

Tagine of Moroccan Recipes and Couscous

Adapted from aweightlifted.blogs.com

Ingredients:

2 tablespoons extra virgin olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/2 teaspoon turmeric
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1 teaspoon salt
1 dash cayenne pepper
1 teaspoon smoked paprika
1 teaspoon cumin
1/2 cup chopped carrots
1/2 cup butternut squash, cut into 1- inch pieces
1/2 cup sweet potato, cut into 1-inch pieces
1 1/2 cups diced canned tomatoes
2 boneless, skinless chicken breasts, cut into 1-inch pieces
1 cup zucchini, cut in 1-inch pieces
3 tablespoons raisins
1 box Near East Couscous, any flavor you like, prepared as instruced on box


Directions:

Saute onions in oil until softened. Add garlic and all seasonings, stirring constantly for about 1 minute. Add carrots, sweet potato, butternut squash, tomatoes and enough water to cover. (Next time I will try using chicken broth and tomato paste or sauce instead.) Bring to a boil, cover and reduce to simmering. Let veggies cook for 10-15 minutes or until tender. Add chicken, raisins and zucchini, stir and cover. Let cook for about 5 minutes or until chicken is cooked through and zucchini is tender.

Meanwhile, cook couscous according to package directions.

Serve chicken and veggies on top of couscous.

My Italian Grandmother goes Moroccan!

Well, that certainly would never happen if Nanny was still alive. She shunned all things not Italian unless it was Wonton Soup and Lo Mein. What can I say, she liked to stay true to her roots. I on the other hand am a little more adventurous. A year ago I went to Marakesh, a Moroccan restaurant for the first time. I really enjoyed it, the flavors were so different and the colors so vibrant. I thought about going back many times. Unfortunately, I am the only one in this two person household who had a desire to go back. I still wanted to get my fix so I searched high and low for a recipe that resembled my meal at Marakesh. I found a recipe at a blog called A Weight Lifted: Healthy Weight Loss Blog for Women Tired of Dieting. I wasn't looking for a specifically healthy recipe but if it's healthy then why not? Right?

I made some changes and additions to the recipe so it would be closer to the meal I had at Marakesh. I think I need to improve on it slightly so it fits my taste a little more. I used this recipe as a guide and made the mistake of using the cooking time that was recommended but I forgot (silly me) that I cut the chicken smaller than the recipe stated because that is how I remembered it. Obviously, if you cut the chicken smaller it's going to cook faster. Duh! I know this but I wasn't paying attention. The great thing is that once everything is sliced and diced this doesn't take a long time to make. I would absolutely consider it for a weeknight meal again. In the future I will leave out the zucchini. I love this vegetable in pastas and soups but it just didn't seem to pick up the flavors. A little too bland for me but there was zucchini in my dish at the restaurant. I also don't think I would use diced tomatoes. Maybe some tomato paste and chicken broth. Usually when I use diced tomatoes in a sauce they get very sweet. This didn't happen and the spices just didn't work for me. That could just be because my palate is not used to this. It doesn't mean that it didn't belong there.

A Tagine is a special clay pot with a cone shaped cover that is used in Moroccan cooking. Stew type meals that are cooked in these pots (like the meal I made) are also called Tagines. Now I don't have a traditional Tagine but I used my Le Creuset and it worked wonderfully. Any heavy pot with a tight fitting cover should work.

You can see the original recipe here but I will post it with all my changes and the proper cooking times for how I made it.

Tagine of Moroccan Recipes and Couscous

Adapted from aweightlifted.blogs.com

Ingredients:

2 tablespoons extra virgin olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/2 teaspoon turmeric
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1 teaspoon salt
1 dash cayenne pepper
1 teaspoon smoked paprika
1 teaspoon cumin
1/2 cup chopped carrots
1/2 cup butternut squash, cut into 1- inch pieces
1/2 cup sweet potato, cut into 1-inch pieces
1 1/2 cups diced canned tomatoes
2 boneless, skinless chicken breasts, cut into 1-inch pieces
1 cup zucchini, cut in 1-inch pieces
3 tablespoons raisins
1 box Near East Couscous, any flavor you like, prepared as instruced on box


Directions:

Saute onions in oil until softened. Add garlic and all seasonings, stirring constantly for about 1 minute. Add carrots, sweet potato, butternut squash, tomatoes and enough water to cover. (Next time I will try using chicken broth and tomato paste or sauce instead.) Bring to a boil, cover and reduce to simmering. Let veggies cook for 10-15 minutes or until tender. Add chicken, raisins and zucchini, stir and cover. Let cook for about 5 minutes or until chicken is cooked through and zucchini is tender.

Meanwhile, cook couscous according to package directions.

Serve chicken and veggies on top of couscous.

A Twist on Stuffed Mushrooms

Most of us have made or at least have eaten mushrooms that are stuffed with breadcrumbs. I have even shared a recipe for basic Stuffed Mushrooms a few months back. What I'm sharing today is a unique twist on Stuffed Mushrooms, it's unique but still versatile as I feel most recipes are. Again, this is a recipe that I got from Rachael Ray. Her recipe calls for Portobello mushrooms (which I love) but sometimes these can be a bit pricey. I made these with Cremini mushrooms which are sometimes called Baby Bellas because that's what they are, portobello mushrooms that haven't grown to their full size. These are a staple mushroom for me. I never buy white mushrooms because they have no taste and since creminis aren't exotic they are affordable. If portobellos are available you should definitely use them. They are big and beautiful great for this stuffing.

Besides the mushrooms I used I didn't make any changes to the recipe. I really liked this recipe my only comment is that I didn't really taste the balsamic. Maybe if it was more of a syrupy balsamic like one that you purchase or reduce yourself it might have a more noticeable flavor. Otherwise this recipe is a keeper. If you use the Portobellos it makes a great presentation as a first course or if you are using the smaller ones they are great in an appetizer assortment.

This recipe can be found on the food network or see below.

Spinach and Artichoke Stuffed Portobellos

Ingredients:

Portobellos:

2 teaspoons extra-virgin olive oil, a drizzle
5 medium portobello mushroom caps
Salt and freshly ground black pepper
2 tablespoons balsamic vinegar

Stuffing:

1 tablespoon extra-virgin olive oil, 1 turn of the pan
3 cloves garlic, chopped
1 small yellow skinned onion, chopped
1 pound fresh spinach, coarsely chopped
1 can, 6 to 8 count, 15 ounces, artichoke hearts in water, drained well on paper towels
Salt and freshly ground black pepper
4 to 6 sprigs fresh thyme, chopped, about 2 tablespoons
3 slices Italian bread, toasted and chopped into small cubes
1/2 cup packaged or canned chicken or vegetable stock
1/4 cup grated Parmigiano-Reggiano, a handful

Directions:

Preheat oven to 375 degrees F.

Heat a large nonstick skillet over medium high heat. Add a drizzle of oil and the portobello caps. Season caps with salt and pepper, to taste, and cook 3 minutes on each side. Add balsamic to the pan and allow the vinegar to cook away as it coats the caps. Transfer balsamic glazed caps to a cookie sheet. Return pan to the stove and add oil, garlic and onion. Saute onions and garlic 3 minutes, add spinach to the pan and let it wilt. Coarsely chop artichoke hearts in the food processor and add to the spinach. Season veggies with salt and pepper and thyme. Add chopped toast and dampen stuffing with chicken or vegetable stock. Combine stuffing and sprinkle in a little grated cheese. Top each mushroom with 1/5 of the filling. Set mushrooms in oven for 5 minutes to set the filling. Cut each mushroom into 4 pieces and transfer to a serving dish.

A Twist on Stuffed Mushrooms

Most of us have made or at least have eaten mushrooms that are stuffed with breadcrumbs. I have even shared a recipe for basic Stuffed Mushrooms a few months back. What I'm sharing today is a unique twist on Stuffed Mushrooms, it's unique but still versatile as I feel most recipes are. Again, this is a recipe that I got from Rachael Ray. Her recipe calls for Portobello mushrooms (which I love) but sometimes these can be a bit pricey. I made these with Cremini mushrooms which are sometimes called Baby Bellas because that's what they are, portobello mushrooms that haven't grown to their full size. These are a staple mushroom for me. I never buy white mushrooms because they have no taste and since creminis aren't exotic they are affordable. If portobellos are available you should definitely use them. They are big and beautiful great for this stuffing.

Besides the mushrooms I used I didn't make any changes to the recipe. I really liked this recipe my only comment is that I didn't really taste the balsamic. Maybe if it was more of a syrupy balsamic like one that you purchase or reduce yourself it might have a more noticeable flavor. Otherwise this recipe is a keeper. If you use the Portobellos it makes a great presentation as a first course or if you are using the smaller ones they are great in an appetizer assortment.

This recipe can be found on the food network or see below.

Spinach and Artichoke Stuffed Portobellos

Ingredients:

Portobellos:

2 teaspoons extra-virgin olive oil, a drizzle
5 medium portobello mushroom caps
Salt and freshly ground black pepper
2 tablespoons balsamic vinegar

Stuffing:

1 tablespoon extra-virgin olive oil, 1 turn of the pan
3 cloves garlic, chopped
1 small yellow skinned onion, chopped
1 pound fresh spinach, coarsely chopped
1 can, 6 to 8 count, 15 ounces, artichoke hearts in water, drained well on paper towels
Salt and freshly ground black pepper
4 to 6 sprigs fresh thyme, chopped, about 2 tablespoons
3 slices Italian bread, toasted and chopped into small cubes
1/2 cup packaged or canned chicken or vegetable stock
1/4 cup grated Parmigiano-Reggiano, a handful

Directions:

Preheat oven to 375 degrees F.

Heat a large nonstick skillet over medium high heat. Add a drizzle of oil and the portobello caps. Season caps with salt and pepper, to taste, and cook 3 minutes on each side. Add balsamic to the pan and allow the vinegar to cook away as it coats the caps. Transfer balsamic glazed caps to a cookie sheet. Return pan to the stove and add oil, garlic and onion. Saute onions and garlic 3 minutes, add spinach to the pan and let it wilt. Coarsely chop artichoke hearts in the food processor and add to the spinach. Season veggies with salt and pepper and thyme. Add chopped toast and dampen stuffing with chicken or vegetable stock. Combine stuffing and sprinkle in a little grated cheese. Top each mushroom with 1/5 of the filling. Set mushrooms in oven for 5 minutes to set the filling. Cut each mushroom into 4 pieces and transfer to a serving dish.

Rachael Ray's Chili Mac

It was another cold day here in New Jersey and I needed something to warm me up. I had a pound of ground sirloin defrosting in the fridge but wasn't sure what I wanted to make with it. I didn't want to make soup because I have photos of Escarole and Mini Meatball soup that I still haven't blogged about. After some internet searching I found a recipe from Rachael Ray for Chili Mac. There was only one ingredient that I didn't have which was Jalapeño peppers. That didn't stop me because I knew I had chipoltle hot sauce in the fridge and that would provide enough heat that this chili needed.

This recipe makes a lot (8 servings) so I have halved it so I would have enough for me and Steve and some leftovers for lunch. I have more than enough for lunch so I will be sharing that with my coworkers (taste testers!). I'm very happy with the way it came out. I wish I had some Mexican cheese to add to my dish but I didn't so I did sprinkle a little Romano. I know, I know, it's not an Italian dish but I was desperate. It's hard for me to eat any pasta without cheese!

Besides using only one pound of meat and half pound of pasta these are the changes and additions that I made. Did not use the Jalapeños but used 1/2 red bell pepper (because I had it) and a few shakes of chipolte sauce. I didn't use another hot sauce like Rachael uses but did add some smoked paprika, additional chili powder and adobo seasoning. Season this however you would normally season your chili. I don't measure the seasonings I just taste and adjust. I used two cans of diced tomatoes and broke them up with my wooden spoon as they cooked. With the amount of meat and pasta I had adding crushed tomatoes would make this dish too saucy for me. I wish I had scallions for garnish but I just finished my scallions a couple of days ago.

Here is the recipe in it's original form which could be found on the Food Network Website.


Ingredients:

1 pound corkscrew shaped pasta with lines or elbows with lines
2 pounds ground sirloin
2 tablespoons (2 turns around the pan in a slow stream) extra-virgin olive oil
1 sweet onion, chopped
2 jalapeno peppers, seed and chopped
4 cloves garlic, chopped
3 tablespoons (1 1/2 palm fuls) dark chili powder
2 tablespoons (1 palm ful) cumin
2 tablespoons cayenne pepper sauce
Coarse salt
1 cup beer or beef broth
1 (28-ounce) can diced tomatoes in juice
1 (14-ounce) can crushed tomatoes
Chopped scallions, for garnish
Directions
In a large pot, boil pasta until al dente.

Meanwhile, in a big, deep pot, brown beef in oil over medium high heat. Add onions, peppers, and garlic. Season meat mixture with chili powder, cumin, cayenne, and salt. Cook together 5 minutes, stir in beer or broth, and reduce liquid by half, 2 minutes. Stir in tomatoes and simmer for 10 minutes.

Drain pasta. Add hot pasta to chili pot and stir to coat pasta evenly. Remove from heat and garnish big bowlfuls of chili mac with chopped scallions.

Rachael Ray's Chili Mac

It was another cold day here in New Jersey and I needed something to warm me up. I had a pound of ground sirloin defrosting in the fridge but wasn't sure what I wanted to make with it. I didn't want to make soup because I have photos of Escarole and Mini Meatball soup that I still haven't blogged about. After some internet searching I found a recipe from Rachael Ray for Chili Mac. There was only one ingredient that I didn't have which was Jalapeño peppers. That didn't stop me because I knew I had chipoltle hot sauce in the fridge and that would provide enough heat that this chili needed.

This recipe makes a lot (8 servings) so I have halved it so I would have enough for me and Steve and some leftovers for lunch. I have more than enough for lunch so I will be sharing that with my coworkers (taste testers!). I'm very happy with the way it came out. I wish I had some Mexican cheese to add to my dish but I didn't so I did sprinkle a little Romano. I know, I know, it's not an Italian dish but I was desperate. It's hard for me to eat any pasta without cheese!

Besides using only one pound of meat and half pound of pasta these are the changes and additions that I made. Did not use the Jalapeños but used 1/2 red bell pepper (because I had it) and a few shakes of chipolte sauce. I didn't use another hot sauce like Rachael uses but did add some smoked paprika, additional chili powder and adobo seasoning. Season this however you would normally season your chili. I don't measure the seasonings I just taste and adjust. I used two cans of diced tomatoes and broke them up with my wooden spoon as they cooked. With the amount of meat and pasta I had adding crushed tomatoes would make this dish too saucy for me. I wish I had scallions for garnish but I just finished my scallions a couple of days ago.

Here is the recipe in it's original form which could be found on the Food Network Website.


Ingredients:

1 pound corkscrew shaped pasta with lines or elbows with lines
2 pounds ground sirloin
2 tablespoons (2 turns around the pan in a slow stream) extra-virgin olive oil
1 sweet onion, chopped
2 jalapeno peppers, seed and chopped
4 cloves garlic, chopped
3 tablespoons (1 1/2 palm fuls) dark chili powder
2 tablespoons (1 palm ful) cumin
2 tablespoons cayenne pepper sauce
Coarse salt
1 cup beer or beef broth
1 (28-ounce) can diced tomatoes in juice
1 (14-ounce) can crushed tomatoes
Chopped scallions, for garnish
Directions
In a large pot, boil pasta until al dente.

Meanwhile, in a big, deep pot, brown beef in oil over medium high heat. Add onions, peppers, and garlic. Season meat mixture with chili powder, cumin, cayenne, and salt. Cook together 5 minutes, stir in beer or broth, and reduce liquid by half, 2 minutes. Stir in tomatoes and simmer for 10 minutes.

Drain pasta. Add hot pasta to chili pot and stir to coat pasta evenly. Remove from heat and garnish big bowlfuls of chili mac with chopped scallions.

Amatriciana Frittata

If you're like me you always have a ton of leftovers that you don't know what to do with. I don't know how to cook for two. I cook for at least four most days. Sometimes I take leftovers for lunch but sometimes there are still leftovers and I can't eat the same thing more than two days in a row, I get bored with it. However, if that dish is changed into something new it's not boring. That's what I did with my leftover Perciatelli all' Amatriciana for a quick lunch. I made a Pasta Fritatta, sometimes called Spaghetti Pie. Yes, normally this is made with spaghetti but it worked just fine with the Perciatelli.

There isn't a recipe for this because it's so simple. I beat two eggs and added a splash of milk like I would if I was making an omelette. I added a spoonful of Romano cheese and set it aside. In a small nonstick frying pan I added about a tablespoon of extra virgin olive oil. Once heated I added the leftover pasta making sure to include plenty of the diced tomatoes and pancetta. I had some Kalamata olives in the fridge (as always) and I sliced those up and threw them in as well. Once the pasta starts to get a little brown and crispy (my favorite part) I add the egg mixture to the pan and covering all the pasta. You may have to move the eggs around a little with a spatula so the eggs get through the strands of pasta. Once the eggs start to set I threw the pan in a preheated oven set to 350 degrees. Normally this wouldn't be necessary but since I only used two eggs (didn't want to go to crazy just for me) and the perciatelli is a little floppy, I didn't want to have any trouble flipping it. I let it bake for about 10 minutes and then removed it from the oven. Here's the tricky part, time to flip the Fritatta so the other side gets nice and brown. Do this by placing a plate that is larger than the frying pan over the pan and invert the Fritatta into the plate. This is always a bit scary but it was fine. Then I just slid it back into the pan and back over the flame for a few more minutes. As soon as the second side is cooked (this shouldn't take long at all since the pan is so hot) slide it onto a clean plate and slice like a pie.

This was delicious. The tomatoes were so sweet and the Kalamata olives added a salty kick. I loved it. If you like, serve this with a small side salad.

The photo isn't great but I never said it was the prettiest dish...my stomach didn't mind!

Amatriciana Frittata

If you're like me you always have a ton of leftovers that you don't know what to do with. I don't know how to cook for two. I cook for at least four most days. Sometimes I take leftovers for lunch but sometimes there are still leftovers and I can't eat the same thing more than two days in a row, I get bored with it. However, if that dish is changed into something new it's not boring. That's what I did with my leftover Perciatelli all' Amatriciana for a quick lunch. I made a Pasta Fritatta, sometimes called Spaghetti Pie. Yes, normally this is made with spaghetti but it worked just fine with the Perciatelli.

There isn't a recipe for this because it's so simple. I beat two eggs and added a splash of milk like I would if I was making an omelette. I added a spoonful of Romano cheese and set it aside. In a small nonstick frying pan I added about a tablespoon of extra virgin olive oil. Once heated I added the leftover pasta making sure to include plenty of the diced tomatoes and pancetta. I had some Kalamata olives in the fridge (as always) and I sliced those up and threw them in as well. Once the pasta starts to get a little brown and crispy (my favorite part) I add the egg mixture to the pan and covering all the pasta. You may have to move the eggs around a little with a spatula so the eggs get through the strands of pasta. Once the eggs start to set I threw the pan in a preheated oven set to 350 degrees. Normally this wouldn't be necessary but since I only used two eggs (didn't want to go to crazy just for me) and the perciatelli is a little floppy, I didn't want to have any trouble flipping it. I let it bake for about 10 minutes and then removed it from the oven. Here's the tricky part, time to flip the Fritatta so the other side gets nice and brown. Do this by placing a plate that is larger than the frying pan over the pan and invert the Fritatta into the plate. This is always a bit scary but it was fine. Then I just slid it back into the pan and back over the flame for a few more minutes. As soon as the second side is cooked (this shouldn't take long at all since the pan is so hot) slide it onto a clean plate and slice like a pie.

This was delicious. The tomatoes were so sweet and the Kalamata olives added a salty kick. I loved it. If you like, serve this with a small side salad.

The photo isn't great but I never said it was the prettiest dish...my stomach didn't mind!

Pork Medallions with Wine Sauce and Toasted Almonds

A little over a year ago I attended a dinner party at the home of my friend Lindsay. This was the first dinner of many for our dinner group but still I haven't forgotten that dish. I haven't cooked pork that often and before today I only made a pork tenderloin one time. Problem is my boyfriend "The Boss" thinks that he doesn't like pork. Funny because he eats Ham, Prosciutto, Pancetta and bacon. "I don't eat white pork" he claims. His reason...it's too dry and flavorless. Well, when I tasted this dish at Lindsay's house I knew it was one I would have to try. I put it in the vault for the day that I become brazen enough to cook something that I very well know my honey won't eat. Ha ha! Well, let's say that I feel like I've earned the right to make foods that I like and he only semi likes or doesn't like. Relationships are about compromise, right? So tonight I went into the vault and pulled out Lindsay's recipe. It came from Food and Wine magazine and I'm not sure if she followed the recipe completely but I will give it to you in it's original form. The changes I made are very slight and only because I don't believe in running out to the store for silly little items that aren't (in my opinion) going to make a world of difference.

Here are my changes.

The recipe called for Riesling...too bad The Dinner Divas just drank the last bottle of Riesling on Saturday night, so I used Chardonnay instead. The recipe stated golden raisins and I have TWO boxes of regular (regular? not sure what else to call them) raisins so I'm not buying another box until at least one gets used up, of course, I used those. Lastly, I was supposed to use fresh thyme. I always have some fresh herbs on hand but this week thyme isn't one of them so I used dried and used about half of what the recipe called for. Dried herbs are much stronger than fresh, especially thyme. It could ruin a recipe if you overdo it. Hmm...guess what? I just took another look at the recipe and it doesn't specify if it's fresh or dried. It says "chopped thyme" I assumed that meant fresh but it may not. Sorry, I'm rambling. Just use half of the thyme, taste it and add more to your taste. That makes sense, right? One last thing. The recipe states that the pork only needs to be cooked for 4 minutes when browning and then an extra minute in the sauce. This is not enough. Unless I misread the recipe or it just isn't clear, it needs longer. I cooked it in the sauce for about 5 minutes but it still could have been cooked longer. I understand that pork can be pink in the middle but some of the pieces looked dark pink, like medium rare steak. So, just cook it a little longer to be safe.

Before I show you the recipe I want to tell you what I served with it. I followed Lindsay's lead and made yummy creamy mashed potatoes which tasted delicious with the wonderful gravy on it. I also made some french string beans because you have to have your greens in there, especially since this recipe has plenty of butter in it.

Oh and in case you're wondering what The Boss though of it...he actually enjoyed it! So pork may be showing up on the menu more often. Great things can happen when you take a chance!




Pork with Sweet Riesling Sauce and Toasted Almonds
Recipe by Bruce Aidells

Ingredients:

2 tablespoons slivered almonds
1 1/4 pounds pork tenderloin, cut into 1-inch-thick medallions
Kosher salt and freshly ground pepper
2 tablespoons all-purpose flour
3 1/2 tablespoons unsalted butter
1 tablespoon olive oil
1 medium onion, very thinly sliced
1 teaspoon minced garlic
1/2 cup late-harvest Riesling
1/2 cup chicken stock or low-sodium broth
1/3 cup golden raisins
3 tablespoons white balsamic vinegar
1 1/2 teaspoons chopped thyme

Directions:

1. In a small skillet, toast the slivered almonds over moderately high heat, tossing occasionally, until they are golden, about 2 minutes; let cool.

2. Season the pork medallions with salt and pepper, then coat in the flour. In a large skillet, melt 2 tablespoons of the butter in the olive oil. Add the medallions and cook over moderately high heat until lightly browned on both sides and just cooked through, about 4 minutes. Transfer to a plate.

3. Add the onion to the skillet and cook over moderate heat until softened and just beginning to brown, about 4 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the Riesling, stock, raisins, vinegar and thyme and bring to a boil. Cook over high heat, scraping up any browned bits from the bottom of the pan, until the liquid has reduced slightly, about 2 minutes.

4. Return the meat to the skillet and simmer until hot, about 1 minute. Transfer to a platter. Add the remaining 1 1/2 tablespoons of butter to the sauce and cook over moderate heat, swirling, just until the butter is melted. Pour the sauce over the pork, garnish with the toasted almonds and serve.

Pork Medallions with Wine Sauce and Toasted Almonds

A little over a year ago I attended a dinner party at the home of my friend Lindsay. This was the first dinner of many for our dinner group but still I haven't forgotten that dish. I haven't cooked pork that often and before today I only made a pork tenderloin one time. Problem is my boyfriend "The Boss" thinks that he doesn't like pork. Funny because he eats Ham, Prosciutto, Pancetta and bacon. "I don't eat white pork" he claims. His reason...it's too dry and flavorless. Well, when I tasted this dish at Lindsay's house I knew it was one I would have to try. I put it in the vault for the day that I become brazen enough to cook something that I very well know my honey won't eat. Ha ha! Well, let's say that I feel like I've earned the right to make foods that I like and he only semi likes or doesn't like. Relationships are about compromise, right? So tonight I went into the vault and pulled out Lindsay's recipe. It came from Food and Wine magazine and I'm not sure if she followed the recipe completely but I will give it to you in it's original form. The changes I made are very slight and only because I don't believe in running out to the store for silly little items that aren't (in my opinion) going to make a world of difference.

Here are my changes.

The recipe called for Riesling...too bad The Dinner Divas just drank the last bottle of Riesling on Saturday night, so I used Chardonnay instead. The recipe stated golden raisins and I have TWO boxes of regular (regular? not sure what else to call them) raisins so I'm not buying another box until at least one gets used up, of course, I used those. Lastly, I was supposed to use fresh thyme. I always have some fresh herbs on hand but this week thyme isn't one of them so I used dried and used about half of what the recipe called for. Dried herbs are much stronger than fresh, especially thyme. It could ruin a recipe if you overdo it. Hmm...guess what? I just took another look at the recipe and it doesn't specify if it's fresh or dried. It says "chopped thyme" I assumed that meant fresh but it may not. Sorry, I'm rambling. Just use half of the thyme, taste it and add more to your taste. That makes sense, right? One last thing. The recipe states that the pork only needs to be cooked for 4 minutes when browning and then an extra minute in the sauce. This is not enough. Unless I misread the recipe or it just isn't clear, it needs longer. I cooked it in the sauce for about 5 minutes but it still could have been cooked longer. I understand that pork can be pink in the middle but some of the pieces looked dark pink, like medium rare steak. So, just cook it a little longer to be safe.

Before I show you the recipe I want to tell you what I served with it. I followed Lindsay's lead and made yummy creamy mashed potatoes which tasted delicious with the wonderful gravy on it. I also made some french string beans because you have to have your greens in there, especially since this recipe has plenty of butter in it.

Oh and in case you're wondering what The Boss though of it...he actually enjoyed it! So pork may be showing up on the menu more often. Great things can happen when you take a chance!




Pork with Sweet Riesling Sauce and Toasted Almonds
Recipe by Bruce Aidells

Ingredients:

2 tablespoons slivered almonds
1 1/4 pounds pork tenderloin, cut into 1-inch-thick medallions
Kosher salt and freshly ground pepper
2 tablespoons all-purpose flour
3 1/2 tablespoons unsalted butter
1 tablespoon olive oil
1 medium onion, very thinly sliced
1 teaspoon minced garlic
1/2 cup late-harvest Riesling
1/2 cup chicken stock or low-sodium broth
1/3 cup golden raisins
3 tablespoons white balsamic vinegar
1 1/2 teaspoons chopped thyme

Directions:

1. In a small skillet, toast the slivered almonds over moderately high heat, tossing occasionally, until they are golden, about 2 minutes; let cool.

2. Season the pork medallions with salt and pepper, then coat in the flour. In a large skillet, melt 2 tablespoons of the butter in the olive oil. Add the medallions and cook over moderately high heat until lightly browned on both sides and just cooked through, about 4 minutes. Transfer to a plate.

3. Add the onion to the skillet and cook over moderate heat until softened and just beginning to brown, about 4 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the Riesling, stock, raisins, vinegar and thyme and bring to a boil. Cook over high heat, scraping up any browned bits from the bottom of the pan, until the liquid has reduced slightly, about 2 minutes.

4. Return the meat to the skillet and simmer until hot, about 1 minute. Transfer to a platter. Add the remaining 1 1/2 tablespoons of butter to the sauce and cook over moderate heat, swirling, just until the butter is melted. Pour the sauce over the pork, garnish with the toasted almonds and serve.