I promised two more recipes to go with the Peppered Pork Tenderloins, didn't I? Here they are:
- 2 lbs. Yukon Gold Potatoes (it's important to use this variety because of the way they break down as they cook.)
- 2 T. butter
- 1T. minced shallots
- 1 t. minced garlic
- 1 T. minced fresh thyme or t. dried
- 1 t. minced fresh rosemary or ½ t. dried
- 1 ½ c. chicken or vegetable broth
- ½ c. heavy cream
- Salt and pepper
Peel potatoes and cut into ¼-inch cubes; put in a large bowl and cover with water.
In a 5-to-6 quart pan over medium heat, melt butter. Add shallots and garlic and stir until shallots are limp, about one minute.
Drain potatoes and add to pan, along with thyme and rosemary. Stir often until potatoes appear slightly translucent, about 8 minutes.
Add broth and stir often until potatoes are tender to bite and have absorbed most of the liquid, 12-15 minutes. Add cream and stir often until almost all is absorbed, 2-4 minutes. Add salt and pepper to taste.
(The 'stirring often' is important as it helps break down the potatoes. In the end, you should have a 'lumpy' sort of mashed potatoes. It's delicious.)
Apple Mint Salad
- 6 T. lemon juice
- 2 Granny Smith apples (1 lb. total)
- 1/3 c. orange juice
- 2 T. salad oil
- 1/3 c. finely slivered fresh mint leaves
- 8 butter lettuce leaves, rinsed and crisped
- Fresh mint sprigs
In a 4-5 quart bowl, mix lemon juice with 1 quart of water. Rinse apples, cut in ½, core; thinly slice lengthwise, then cut slices into match-stick-size slivers. As apples are cut, immerse in lemon water.
Drain apples thoroughly in a colander; return to bowl. Add orange juice and oil and mix gently.
Just before serving, add mint leaves. Mix gently and add salt to taste. Place a lettuce leaf on each of 8 salad plates. Spoon apple salad equally onto lettuce leaves; garnish with mint sprigs.
These recipes, including the Peppered Pork Tenderloin, came from the Sunset Magazine in 2001, I think. They quickly found a spot in my Recipe Basket and we have this meal quite often. The Sunset magazine is published to accentuate life in the western states, but even if you don't live out here, a subscription to it is a great idea. The recipes have never failed me! The first time we had this meal was with our friends, Mark and Cindy Thomas, before we left Utah. Each issue of Sunset has a menu along with the recipes for an entire meal, complete with appetizer, salad, main course, sides, dessert, and wine choices. So we had decided that we would use those menus for intentional monthly meals together. I say intentional because we shared several impromptu ones as well! We all love great food and wine and Cindy and I both LOVE to cook. This menu also included a Mussel Chowder and since Cindy is originally from Portland, she took charge of that course. She had had a little more experience with mussels and I had never cooked them. I wasn't sure about the whole 'removing the beard' thing! It sounded like it could involve wailing and gnashing of teeth at the removal of facial hair. I learned that was totally NOT the case J, and wow! it was a great chowder. I don't make it often, but love it each time that I do.
Today was a beautiful day in the Northwest. I actually stood out at the baseball field during Ben's practice. It felt good to absorb some sun even if it was through a layer of clothing! As we left the field, we noticed that the 'mountains were out'. That's what we say up here when the cloud cover is gone! Mount Rainier was spectacular and although I couldn't get a picture of it, I did grab this picture real quick of the Cascades while we were driving!
Happy Anniversary yesterday to Tom and Erin! They've been blissfully happy for 6 years now! J I wanted to post yesterday ON THE DAY, but I had prep for a presentation, the actual presentation, then a birthday dinner for my dear friend, Julee—happy birthday to HER! There were no possibilities for pictures with Tom and Erin (SoCal is a long reach for the camera—I only have a 6x zoom!), but here's a picture of the birthday girl and me. Dinner was yummy, Brian—THANKS!