Thursday, March 21, 2013

Pork...it's what's for dinner

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courtesy of fibreandwater



Ok, ok...we all knew it wouldn't be long until the pig recipes came up!  BUT, in my defense, this is using the relatively healthy tenderloin of the pig, paired with big flavors of the salsa and rounded out by the earthy-smokiness of the polenta.  

Herbed Pork “Chateaubriand”

Grilled Polenta with Tomato-Artichoke Heart Salsa
Serves 6

For the Pork:

2          #’s                   Pork Tenderloin, Cleaned and Trimmed of visible Fat and Silver Skin
1          Tbsp.               Canola Oil
1          Cup                 Fresh Herbs, Packed
3          Ea.                   Whole, Peeled Cloves of Garlic
to taste                        Kosher Salt
to taste                        Ground Black Pepper

Combine oil, herbs, and garlic in the bowl of a food processor fitted with the “S” blade and process until slightly chunky, season with salt and pepper.  Rub cleaned pork with the herb oil and let stand at room temperature for 1 hour, basting with more herb oil occasionally.  The pork can then be grilled or pan roasted to the desired degree of doneness, (12-15 minutes for medium).  Let rest in a dish covered by a tent of aluminum foil for at least 20 minutes.

For the Polenta:

4          Cups                Water or Light Vegetable Stock
1          tsp.                  Kosher Salt
1          tsp.                  Ground Black Pepper
1          Tbsp.               Minced Garlic
1          Cup                 Cornmeal Or Instant Polenta

In a heavy saucepan bring water and salt to a boil and gradually whisk in cornmeal in a thin stream. Cook polenta over moderately low heat (it should be barely boiling), stirring constantly, until very thick and pulls away from side of pan, about 40 minutes for cornmeal and about 15 minutes for instant polenta. Remove pan from heat and cover to keep warm. Stir polenta just before using. Polenta will keep warm, covered, about 20 minutes. Makes about 3 cups. On a lightly oiled baking sheet spread warm polenta about 3/4-inch thick and cool to room temperature. Polenta may be made 2 days ahead and chilled, covered.  Before serving, cut into 1/6’s and spray with a little olive oil; gently heat on a pre-heated grill for five to eight minutes.  Reserve warm.

For The Salsa:

1          Ea.                   15-ounce Can Artichoke Hearts
1          Cup                 Seeded and Diced Ripe Tomatoes
1          Tbsp.               Minced Red Onion
1          Ea.                   Whole Peeled Clove of Garlic, Sliced
¼         Cup                 Chopped Cilantro
to taste                        Cayenne Pepper
to taste                        Cumin
to taste                        Fresh Lime Juice
to taste                        Kosher Salt
to taste                        Ground Black Pepper

Drain the artichoke hearts and rinse; quarter the hearts through the base of the hearts.  Combine the quartered artichoke hearts and the remaining ingredients in a bowl; adjust seasoning and reserve chilled until ready to serve.

TO ASSEMBLE: Place grilled polenta in the center of a dinner plate.  Slice the cooked pork tenderloin and arrange around the polenta and top with salsa.  Drizzle reserved juices from the pork and salsa around the edge of the pork. 



Thursday, March 14, 2013

Spa Cuisine: Arugula-Wild Mushroom Barlotto

Photo courtesy of New Hampshire Mushroom Company, LLC


Well it appears as if this is going to turn into a series of recipes, all of healthy cooking and "conscious cuisine."  And while the timing coincides with the start of the springtime "gotta get a beach body" workout frenzy, these are recipes and techniques that can be implimented and rolled out any time of year.

"Barlotto" is a twist on the Venetian rice dish, risotto...only this version is made with pearled barley.  The technique is the same as when cooking risotto, and you can replace the barley with carnaroli rice, (short grain rice with the perfect combination of amylose and amylopectin...another post sometime in the future perhaps), or any whole-grain, (cooking time may need to be adjusted).


Arugula Barlotto  - Studded with Roquefort Cheese and Wild Mushrooms
Serves 6

For the Arugula Broth

_          tsp.                  Olive Oil Spray
1          Cup                 Diced Yellow Onion
2          tsp.                  Garlic, Minced
3          Cups                Arugula Leaves
4          Cups                Vegetable Stock
1          tsp.                  Sea Salt
to taste                        Freshly Ground Pepper

Heat a medium sauté pan over high heat; lightly spray pan with olive oil. Add onions and garlic. Sauté while stirring constantly for one minute. Add arugula stirring constantly for an additional minute. Pour hot vegetable stock into pan; season with sea salt and pepper. Place entire contents in a blender and puree until smooth. Reserve on the side while keeping broth hot.

For the Barlotto

_          tsp.                  Olive Oil Spray
1          Cup                 Diced Yellow Onion
2          tsp.                  Minced Garlic
1 lb. or 2 cups             Pearl Barley
5 to 6   Cups                Arugula Broth
1          Tbsp.               Roquefort Cheese
To Taste                      Sea Salt, Ground Pepper, Nutmeg

Heat a medium saucepot over high heat. Lightly spray pot with olive oil. Add onions, garlic and barley. Sauté for 2 minutes.  Stir in 1 – 2 cups of arugula broth, just enough to cover the barley. Stir well and reduce heat to a simmer. Stir barley constantly while cooking. The barley will absorb the liquid as it cooks. Continue to add broth to barley 1 cup at time, as the liquid is absorbed repeat as necessary. Taste the barlotto constantly to check its doneness. Barlotto should be cooked al dente: soft, cooked through, but still posses a slight bite to it.

For the Mushrooms:

_          tsp.                  Olive Oil Spray
4          Cups                Sliced Wild Mushrooms
½         Cup                 Minced Onion
½         tsp.                  Dried Thyme Leaves, Crumbled
to taste                        Sea Salt
to taste                        Ground Black pepper
Heat a medium sauté pan over high heat; lightly spray pan with olive oil. Add onions and sauté while stirring constantly for two to three minutes, or until lightly caramelized.  Add sliced mushrooms and continue to cook until they release liquid; adjust sesoning.  Cvontinue to cook until all of the liquid has evaporated and the mushrooms start to turn golden brown.  Remove from heat and reserve warm.

TO ASSEMBLE: Crumble Roquefort into barlotto and stir well to incorporate. The high quality of the cheese enables you to use less. Adjust seasonings with sea salt, pepper and nutmeg to taste.  Top with sautéed mushrooms.

Wednesday, March 13, 2013

Spring salad of fennel and citrus


Well it seems as if Spring is still not ready to stick around...despite the snow melting and flood watches, more winter is on the way!

But this does not change the fact that we are getting ready to get in shape for the impending warmer weather, and accompanying more revealing clothing.

This salad is light, healthy, highlights seasonal produce, AND the bright colors of the citrus (especially if you find Cara-Cara and Blood oranges), remind you that bright-sunshiny days are ahead.

Fennel-Citrus-Basil Salad

Serves 6

3          Ea.                   Seasonal Citrus
1          Head               Fennel
½         Ea.                   Small Red Onion, Shaved
½         Cup                 Basil Leaves, Packed
1          Tbsp.               Balsamic Vinegar
1          Tbsp.               Extra Virgin Olive Oil
1          Tbsp.               Orange Blossom Honey
to taste                        Kosher Salt
to taste                        Freshly Ground Black Pepper

To prepare the citrus remove peel and pith with a sharp knife.  Working over a bowl using a paring knife, cut along the membrane between segments to release the individual segments of citrus; reserve with any juices that may have collected. 

Remove the tops and leaves from the fennel, slice the bulb in half, and remove the core and any tough outer leaves.  Using a sharp knife, shave the fennel as thin as possible and place in a container; cover with a damp paper towel and place in the refrigerator until ready to serve.

Roll the basil leaves into a tight “cigarette” and slice finely across the diameter of the “cigarette”, (chiffonade).  Reserve covered with a damp paper towel in the refrigerator until ready to serve.

TO ASSEMBLE: about half-an-hour before you are going to serve the salad, combine all ingredients in a large bowl and toss thoroughly to combine.  Adjust seasoning, transfer to a serving dish, and place in the refrigerator until ready to serve.