December 30, 2009
Endives or Chicory is an European salad vegetable. It is crisp and with a delicate flavor, perfect if you want to serve an elegant and festive dish during the holidays. Here's another recipe adapted from "Sunset Potluck Cookbook".
¼ cup (4 oz) sour cream
1 Tbsp. lime juice
December 15, 2009
This is one of my favorite dish to serve on festive holidays. I can prepare it ahead of time and bake it the following day.
2 pork tenderloins (trimmed and cut open flat)salt and pepper
1 Tbsp. olive oil
3 cups chopped spinach
¼ cup parmesan cheese, shredded
¼ cup red pepper, chopped
2 cloves garlic, minced
1 tsp. marjoram
salt and pepper to taste
1 cup pomegranate juice
1½ cups chicken broth
2 Tbsp honey
1½ tsps. cornstarch
1 Tbsp. water
1. Pre-heat oven to 425°F. In a skillet, cook garlic in oil until tender, stir in spinach, marjoram, salt and pepper to taste. Cook for 3 minutes till spinach is wilted and set aside. Place the cut meat flat on a piece of plastic wrap. Using a mallet, pound the pork to an even 1/2 inch thickness. Remove the plastic wrap. Using a spatula, spread the filling evenly on the pork leaving a 1-inch border on all sides; sprinkle cheese on top.
2. Starting at the edge, roll up the roast tightly to completely enclosing the filling. Rub the pork with salt and pepper. Tie the roast at 2 inch intervals with kitchen strings. Place the roast seam-side down on a baking rack. (I've added a bed of kale drizzled with olive oil) Roast until a meat thermometer inserted in the center registers 155°F.
3. Transfer pork to a clean cutting board, tent with foil and let rest for about 10 minutes.
4. For the sauce, combine the ingredients to a pot and bring to a boil over medium heat. Scrape remaining juices from baking pan to pot. Reduce mixture to about 1 cup. Thicken sauce with cornstarch and water, whisking till slightly thickened.
5. Remove string and slice roast into 3/4 inch thick slices. Serve with sauce.
December 5, 2009
Crème Brûlée, is French for burnt cream, a dessert of a rich custard base with a layer of caramelized sugar on top. It is one of my family's favorite dessert!
2½ cups heavy cream
½ cup whole milk
6 egg yolks
½ cup sugar
1 vanilla bean
pinch of salt
extra sugar for caramelizing
1. Preheat oven to 325 F.
2. Combine milk, cream, and vanilla bean in a saucepan and scald mixture. Remove from heat and let steep for 20 minutes. Whisk sugar and egg yolks in a large metal bowl to combine. Stir the milk mixture a little at a time. Pour this mixture through a fine strainer into a bowl.
3.Scoop the mixture into 6 oz (individual) ramekins and set them into a large oven proof pan that will hold warm water halfway up to the ramekins. Bake for 35-40 minutes or until the custard is just set. Let the custard cool and then chill in refrigerator.
4. Sprinkle the top evenly with sugar and carmelize the top in the broiler.