Text 24808, 122 rader
Skriven 2012-05-14 09:12:21 av Dave Drum (1:18/200.0)
  Kommentar till text 24788 av Dale Shipp (1:261/1466.0)
Ärende: Caulifowers
===================
-=> Dale Shipp wrote to Ruth Haffly <=-

 RH> I almost bought a head of cauliflower in Lowe's yesterday. What
 RH> stopped me was the fact that they were all big heads and Steve doesn't
 RH> like it too much. Neither of our girls liked it much either but if I
 RH> sprinkled some (green can) Parm cheese on it, it would disappear.
 RH> Probably vanish even faster now that I've stopped buying the green can
 RH> (stopped when we moved to GA) and now buy nothing but the Parm Reggiano
 RH> & Peccorino Romano (red can) by the chunk.

 DS> We both like cauliflower, but have trouble finishing a full head before
 DS> we get tired of it.   Recently our local store had them on sale for
 DS> $1.99 and I brought one home.  It went for at least four or five meals,
 DS> including a fresh salad such as Gail has made at some of the picnics.
 DS> Then the rest of it went into the bag we keep in the freezer for "scrap
 DS> soup".

I will buy, semi-occasionally, a small head of cauliflower (or brocco-flower)
and steam it up in the rice steamer, then make that supper with S&P and grated
Italian cheese (currently a blend of Parm/Romano/Asiago) sprinkled over. I get
the brocco-flower more often because it's easier to find small(ish)heads of
that than of regular cauliflower. AFAICS they taste the same. I do the same
with broccoli from time to time. 

Not that I am turning vegetarian or anything like that (Heavens Forfend!) I
still crave real food nearly all the time.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Herb & Garlic Crusted Pork Tenderloin
 Categories: Pork, Potatoes, Vegetables, Rubs, Wine
      Yield: 8 Servings
 
      4    (16 oz ea) pork loins

MMMMM------------------------PORK DRY RUB-----------------------------
      1 bn Rosemary; fine chopped
      1 bn Sage; fine chopped
      6 cl Garlic; minced
      1 tb Cracked black pepper
      1 tb Olive oil

MMMMM---------------------------ONIONS--------------------------------
      2 lg Onions; peeled, trimmed
           Butter
      2 oz Balsamic vinegar

MMMMM--------------------------CHUTNEY-------------------------------
      2    Crimson pears; medium dice
    1/8 c  Black currants
      2    Shallots; minced
    1/8 c  Pine nuts; toasted
      2 oz Balsamic vinegar
      2 oz Raw sugar
      1 tb Unsalted butter

MMMMM--------------------------POTATOES-------------------------------
     15    Red bliss potatoes
           Unsalted butter
           Heavy cream
           Salt & white pepper

MMMMM---------------------------SAUCE--------------------------------
      1 qt Pork stock
           Dry white wine
      8 cl Garlic; toasted
      2 tb Rosemary; chopped
      2 tb Sage; chopped
      1 tb Unsalted butter
 
  Trim pork tenderloins of all silver skin, being careful
  not to trim off all of the fat. Place the pork in a bowl,
  and then add rosemary, sage, garlic, cracked pepper, and
  olive oil. Let sit overnight, refrigerated in a covered
  bowl so the flavors can marry.
  
  For the onions: Saute and cook down with balsamic vinegar
  until jammy, then chop fine and save.
  
  For the chutney: Saute the shallots in butter until
  translucent, then add the pears and saute briefly. Add
  currants, toasted pine nuts, balsamic vinegar, and sugar,
  and simmer until the desired consistency is reached.
  
  To make mashed potatoes, boil the red bliss potatoes for
  approximately 20 minutes and strain into a colander. Add
  butter, cream, salt, and white pepper to the pot and heat
  until hot but not boiling. Add the potatoes and mash
  together until creamy but don't over mix or they will be
  gummy.
  
  To make sauce, start by heating garlic until golden, and
  then de glaze with a splash of dry white wine. Then add
  the herbs and pork stock. Reduce until thickened, and add
  butter to finish, swirling the pan to incorporate the
  butter. Adjust seasoning, strain, and store.
  
  For assembly: Heat a saute pan on the range with a
  teaspoon of oil. When it is hot, season pork loin
  generously with salt and add to the pan, sauteing until
  crust starts to form. Then put it in the oven, to cook all
  the way (350øF/175øC approx 20 min per pound, k). Remove
  when it feels firm to the touch, and let it rest for 10
  minutes before slicing.
  
  Place a dollop of potatoes into a small bowl and gently
  mix together with a teaspoon of balsamic jammy onions.
  Place in the center of a warmed plate. Slice the pork and
  fan, placing on top of the potatoes. Add a teaspoon of
  chutney in the center, garnish with baby watercress, and
  sauteed sliced crimson pears. Finally, sauce around the
  plate and serve.
  
  Recipe By: Seth Woods, Chef/owner, Metropolis Cafe, Boston

  Uncle Dirty Dave's Archives
 
MMMMM

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