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. 

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.

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.

Beer Goes Good with Chocolate Cake

It is true that beer and chocolate cake are a match made in Heaven, or Heaven's Kitchen at the very least...especially porters and stout porters (known more commonly simply as stout).

But this is not about beer.  This is about the cake...chocolate cake.  

Not just any chocolate cake, mind you; I remembered all of my friends with dietary restrictions, so I decided to share this formula for a vegan chocolate cake.  AND if you wished to, you could substitute a gluten-free flour for the wheat flour, (like Cup4Cup), and make a vegan-gluten-free chocolate cake!



SOURDOUGH CHOCOLATE DEVASTATION CAKE
(Adapted from a recipe from the Bloodroot Collective, shared by Sandor Ellix Katz)
YIELD: two-9" layers

1/2     Cup              Cocoa Powder
1/4     Cup              Carob Powder (if you can't find/don't want to use carob, use 3/4 cup cocoa powder)
2        Cups            Granulated White Sugar
3        Cups            Unbleached White Flour
2        teaspoons     Baking Soda
3/4     teaspoon       Salt
2        Tablespoons  Grain Coffee (such as Cafix), or Chicory
1/2     teaspoon       Ground Cinnamon

1        Cup              Sourdough Starter
2-1/4  Cups            Water
2        Tablespoons  Vinegar
3/4      Cup             Grape Seed Oil
1-1/2   teaspoons    Vanilla Extract
1-1/2   teaspoons     Dark Rum

Lightly oil and dust two 9" with cocoa powder; preheat oven to 325°F.

Combine first 8/dry ingredients in a bowl with a whip.  Combine last 6/wet ingredients in a separate bowl; add dry ingredients to wet ingredients and mix until just combined.  Turn into the prepared pans immediately and bake 25-30 minutes, or until a cake tester comes out clean.  Remove from oven and cool on racks.

FROSTING

1        Cup             Chopped good quality semi-sweet chocolate

1        teaspoon      Orange Extract

1/2     teaspoon      Vanilla Extract

3        Tablespoons Maple Syrup, Grade B preferably

1/4     Cup              Grape Seed Oil

3        Tablespoons  Carob, or Cocoa, Powder

Combine all ingredients in a double boiler and cook over low heat until melted; stir vigorously to thoroughly combine.  Set aside and let cool.

Once cakes and frosting have cooled, spread frosting between layers, and over cake.

What am I supposed to do with all of these?

Due to an abnormally hot summer and relatively dry conditions, the Northeast is seeing an abundance of tomatoes, and much earlier than we are used to.

So...aside from packing your surplus Green Zebras and Purple Cherokees up in plain paper bags, driving around the neighborhood, and leaving these bags on your unsuspecting friends' neighbors porches...as you do the Green-Grocer version of "ding-dong-dash", what are you to do with all of these freaking tomatoes?  (In northern New Hampshire we save the ding-dong-dash technique for zucchini!!!)

I would suggest saving some of the seeds from your choicest of fruits; vintageveggies.com has tips for seed saving for all kinds of different fruits and vegetables.  As for the rest of the tomatoes, I have included three recipes/techniques that are all super quick, easy (really easy...not "I've been a professional chef for 15 years" easy), delicious and low fat!

I don't include quantities because these are all technique based recipes, and this way you are able to completely adapt the recipes and flavor profiles to your liking, (and not mine!)

TOMATO WATER
An intensely flavored clear water, awesome frozen into ice cubes for a Bloody Mary or other vegetal cocktail! or use in place of stock to cook risotto or soup.  It has a short shelf life, so whatever you do not plan on using in a day or two should be frozen.

Fresh tomatoes, stems removed, washed and quartered
Kosher salt

-Line a fine mesh strainer with coffee filters, and set in a larger container to catch the water as it drains.
-Place prepared tomatoes in a blender or food processor with a pinch of salt; pulse until almost pureed.  Pour pureed tomatoes into prepared strainer; cover and refrigerate overnight.
-Discard solids collected in strainer and pour collected tomato water into a container with a tight fitting lid and store in the refrigerator/freeze.



CHARRED TOMATO SAUCE
This has been a go-to sauce for years: super easy to execute, and works as a killer sauce for grilled chicken, pork, or fish; (it's also a great way to use up the imperfect/blemished tomatoes from the garden.)  Can also be reheated over low heat and used as sauce for pasta, or served chilled as a sauce for grilled veggies.  This sauce is based on the technique, and you should adjust quantity and flavor as you prefer.

Fresh tomatoes, stems removed, washed
Garlic cloves, skin and root removed
Balsamic vinegar
Brown Sugar
Kosher Salt
Freshly Ground Black Pepper
Extra Virgin Olive Oil

-Place tomatoes on pre-heated grill and cook, turning occasionally, until skin is completely charred.  Place charred tomatoes, while still hot, in a food processor or blender; add garlic, vinegar, brown sugar, salt and pepper.  Blitz on high speed until smooth; drizzle in olive oil in a slow-steady stream.
-Adjust seasoning with garlic/sugar/vinegar/salt/pepper as you like.  Blitz on high again to combine.  Adjust seasoning, reserve warm.

The consistency can be adjusted by adding more oil while the machine is running to thicken the sauce, or adding more vinegar, water, or tomato water to thin the sauce.



TOMATOES CONFIT
Traditionally a confit is meat cooked slowly in, and preserved by completely submerging it in, its own rendered fat, the most famous being duck confit.  In a modern kitchen, "confit" has come to mean any food cooked slowly while submerged in any fat, like this tomato preparation.  This is a great technique: it uses up as many tomatoes as you need it to, it is a great way to use up an excess of fresh herbs as well, you will end up with roasted garlic, tomato-garlic-herb oil, and some super intense tomato syrup (if you are feeling adventurous).  I like to use a large recyclable aluminum roasting pan for this task.

Fresh tomatoes, stems removed, washed; cut into even sized wedges, cut through blossom/stem ends
Garlic cloves, skin and root removed
Fresh Herbs, (Basil/Thyme/Rosemary/Cilantro), washed
Kosher Salt
Freshly Ground Black Pepper

Vegetable oil, we use a 10% olive oil blend

-Combine tomatoes, garlic, and fresh herbs in a roasting pan, filling the roasting pan halfway.  Adjust seasoning, add enough oil to completely cover contents of roasting pan.
-Cover roasting pan tightly with aluminum foil and place in oven.  Turn oven to 300 F for 30 minutes.
-FOR GAS OVEN: turn oven off, and let tomatoes cook in oven for 24-hours over pilot light.
-FOR ELECTRIC OVEN: turn oven to lowest setting and cook for 12 hours.
-Remove pan from oven; remove tomatoes with garlic and herbs from oil and place in sanitized resealable jars.  Strain oil through fine mesh strainer and cover tomatoes with oil; cover and refrigerate tomatoes for up to 3 months, (they can be stored in plastic and frozen for up to 6 months).

For the adventurous, take the strained tomato oil and place in a clear container and refrigerate for 3 days.  You will notice tomato juice that has collected on the bottom of the container, the object is to remove as much of the oil, (save in the refrigerator for any other cooking applications), and save as much of the juice as possible.  After you have removed as much of the oil as possible reduce to tomato juice over low heat, (if you see bubbles you need to reduce the heat...yes THAT low), until thick and syrupy; use like you would ketchup.