Text 15352, 82 rader
Skriven 2007-05-13 15:06:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: tastes 505
======================
-=> Quoting Michael Loo to All <=-

 ML> Wolferman's wild blueberry muffins -
 ML> The aroma is of artificial
 ML> blue stuff with a touch of sourdough; flavor of the muffins
 ML> unpleasantly fermented, and that of the blueberries seriously
 ML> enhanced with floral artificial flavor. Utterly horrible.

When they hear of this travesty, the Arctic Blueberry Purity Police,
youth squad division, will hunt down that Wolferman guy and make him
pay!

 ML> disclaimer: "Cherries are a natural
 ML> ingredient and may contain an occasional pit."

That's humourous but somehow reassuring too. They're using real
fruit, imagine that.


MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Seared Pork Medallions With Saskatoon And Rhubarb Sauce
Categories: Canadian, Pork, Fruit, Sauces
  Servings: 4

      1    Fresh Alberta pork
           tenderloin
  1 1/2 c  375 mL Saskatoon berries or
           blueberries, fresh or
           frozen
  1 1/2 c  375 mL Rhubarb, fresh or
           frozen
    1/2 c  125 mL Water
      2    to 3 Tbsp 30-45 mL Sugar
        pn Salt
    1/2 ts 2 mL Pepper
      1 TB 15 mL Dried rosemary (1 tsp
           (5 mL) fresh rosemary)
      1 TB 15 mL Dried thyme (1 tsp (5
           mL) fresh thyme)
      1    to 2 Tbsp 15-30 mL Butter
      1    to 2 Tbsp 15-30 mL White
           wine, optional
           Canola oil (as needed)

Sauce: Simmer the Saskatoon berries, rhubarb and water over medium
heat until soft (approximately 30 minutes). Blend the sauce in a
food processor until smooth. Stir in the sugar, salt, pepper,
rosemary, thyme, and white wine.

Pork Medallions: Trim the fat and the silvery membrane from the pork
tenderloin. Slice the tenderloin into 1" thick medallions. Heat the
canola oil in a very hot, heavy frying pan. For medium-rare
medallions, sear them for about 1 1/2 minutes on each side. For
well-done medallions, sear them for about 4 minutes on each side.
Lightly season the medallions with salt and pepper.

To Serve: Reheat the Saskatoon and rhubarb sauce. Remove the sauce
from the heat and quickly whisk in the butter. Drizzle the sauce
over the pork medallions and garnish with a sprig of rosemary or
thyme. Serve immediately.

A note about pork: the trichinosis parasite has been eradicated from
pork in Canada, so it no longer has to be cooked to the well-done
stage.  Cuts like medallions and chops are much juicier and far more
tender if cooked to the medium-rare to medium stage.

Submitted by Maren Lisac, chef, Blue Plate Diner
From: Http://Www.Growingalberta.Com/
 
MMMMM-------------------------------------------------



Cheers

YK Jim


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