Stuffed Pork Tenderloin
Stuffed Pork Tenderloin
Yields 4-6 servings
1 package of 2 tenderloins (about 2 pounds), butterflied
1/4 cup honey
1/2 cup whole-grain mustard
4 tablespoons butter
3 slices whole grain bread, toasted and ground into breadcrumbs in a food processor
2 tablespoons butter, melted
2 boxes frozen spinach, defrosted, drained and squeezed dry
Salt and freshly ground black pepper
1 orange, juiced and 1/2 zested
1 egg, beaten
Preheat the oven 475°F. Butterflying a tenderloin: Trim the silver skin or connective tissue with a very sharp, thin knife. Place the tenderloin on a cutting board vertically then slice through the tenderloin about a 1/3 of the way down the side.
Fold that flap open and give it a light pounding using a mallet or the back of a small sauté pan. Turn the cutting board 180 degrees and slice into the tenderloin 2/3 of the way down on the other side so that it opens up like an accordion or a business letter. Give that side a light pounding, so that the whole tenderloin is flat, rectangular and ready to be stuffed and rolled up. Repeat with other tenderloin. In a small bowl, combine the honey and mustard. In a large mixing bowl, add the breadcrumbs, melted butter, spinach, salt, pepper, orange zest and the beaten egg, stir to combine.
Brush the honey mustard mixture on the inside of the butterflied tenderloins. Spread the spinach mixture evenly over the honey mustard leaving a one-inch border. Roll the tenderloins back up and place them seam side down on a nonstick baking sheet. Coat them with olive oil, salt, pepper and the orange juice, pop them into the oven and roast for 15-20 minutes, or until the internal temperature reaches 140-145°F. Let meat rest, transfer to a carving board, slice and serve.
Daube de Boeuf Provencal
Daube de Boeuf Provencal
Serves 6
4 fresh thyme
1 dried bay leaf
3 whole cloves
1 teaspoon whole black peppercorns
3 orange zest, (2 to 3 inches each), plus 2 tablespoons fresh orange juice
1 medium onion, coarsely chopped (about 1 cup)
2 garlic cloves, crushed with the flat side of a large knife
1 celery stalk, cut crosswise into 1/2-inch pieces (about 1/2 cup)
3 medium carrots, cut crosswise into 1-inch pieces (about 1 1/4 cups)
1 bottle (750 mL) rich red wine, such as Syrah or Shiraz
4 pounds beef chuck roast, cut into 1 1/2-inch cubes
1/4 cup extra-virgin olive oil
1 tablespoon tomato paste
1/2 cup homemade or low-sodium store-bought beef or chicken stock
1/2 cup nicoise olives, pitted and rinsed
Coarse salt
Make a bouquet garni: Put thyme, bay leaf, cloves, peppercorns, and zest on a piece of cheesecloth; tie into a bundle. Combine onion, garlic, celery, carrots, bouquet garni, and wine in a large non-reactive bowl. Add beef, and toss to coat. Cover, and marinate in the refrigerator 12 to 24 hours, stirring occasionally.
Preheat oven to 300 degrees;. Remove beef from wine mixture; pat dry with paper towels. Set aside. Transfer wine mixture to a heavy pot; bring to a boil. Reduce heat; simmer 5 minutes. Set aside. Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook half of the beef, turning, until deeply browned, about 2 minutes per side. Transfer to a plate. Repeat with remaining oil and beef. Stir tomato paste into stock; add to the skillet, scraping up browned bits with a wooden spoon. Add to wine mixture. Stir in olives and beef. Season with salt. Bring to a simmer over medium-high heat.
Cover daube; transfer to oven. Cook 2 hours. Reduce oven temperature to 275 degrees; if daube starts to boil. After 2 hours, stir in orange juice. Cook until beef is very tender, about 30 minutes more.
Asian Pork Salad
Asian Pork Salad
Serves 4 to 6
2 pork tenderloins (about 2 pounds), trimmed
Spicy Hoisin Marinade (recipe follows)
Vegetable oil, for oiling grill
2 cups fresh cilantro leaves
2 cups fresh mint leaves
1 bunch scallions, white and light green parts only, thinly sliced on the diagonal
1 cup mung bean sprouts
1 cup julienned carrots
2 red bell peppers, seeds and ribs removed, julienned
Ginger Dressing (recipe follows)
1/4 cup roasted peanuts, roughly chopped
Arrange pork loins in a non-reactive dish with spicy hoisin marinade. Cover and marinate, turning occasionally, refrigerated, for at least 8 hours or overnight. Preheat grill to high. Allow pork to return to room temperature before cooking, about 30 minutes. Remove pork from marinade, reserving 1/2 cup. Oil grill. Grill pork, turning and occasionally brushing with marinade, until pork reaches an internal temperature of 140 degrees; to 145 degrees;, about 20 minutes. Remove from grill, and allow meat to rest for 10 minutes before slicing.
In a large bowl combine cilantro, mint, scallions, sprouts, carrots, and peppers. Add ginger dressing, and toss to combine. Slice pork crosswise 1/4-inch-thick. Arrange pork and salad on a platter. Garnish with roasted peanuts.
Spicy Hoisin Marinade
Makes 3/4 cup, enough for 2 1/2 pounds meat
1/4 cup soy sauce
1/4 cup packed dark-brown sugar
2 tablespoons sherry
2 tablespoons freshly squeezed orange juice
2 tablespoons hoisin sauce
2 tablespoons peeled and grated fresh ginger
2 garlic, minced
2 scallions, white and green parts, thinly sliced, plus more for garnish
1 tablespoon dry mustard
1 teaspoon crumbled dried chile, or crushed red pepper flakes
Zest of 1 orange
Whisk together ingredients in a nonreactive dish.
Ginger Dressing
Makes 1/3 cup
2 tablespoons freshly squeezed lime juice
2 tablespoons rice vinegar
1 1/2 tablespoons sesame oil
2 teaspoons soy sauce
2 teaspoons peeled and grated fresh ginger
1/2 teaspoon sugar
1/4 teaspoon crushed red pepper flakes
In a small bowl, whisk together lime juice, vinegar, sesame oil, soy sauce, ginger, sugar, and chile pepper. Store, refrigerated, in an airtight container, for up to 3 days.
Chrusciki Leaves (Fried Cookies)
Chrusciki Leaves (Fried Cookies)
Makes 9 to 10 dozen
1 tablespoon unsalted butter , melted
2 large eggs
10 large egg yolks
3 tablespoons granulated sugar
1/2 teaspoon coarse salt
2 teaspoons pure vanilla extract
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
3 tablespoons Cognac or brandy
1/2 cup sour cream
4 1/2 cups sifted all-purpose flour , plus more for work surface
Sifted confectioners' sugar, for sprinkling
Put butter, eggs, yolks, granulated sugar, salt, vanilla, zests, Cognac, and sour cream in the bowl of an electric mixer fitted with the whisk attachment; beat on medium speed until pale and thick, 8 to 10 minutes. Reduce speed to low; gradually add enough flour to form a fairly stiff dough. Turn out dough onto a floured work surface; knead until dough blisters, becomes elastic, and can be handled easily, 6 to 8 minutes, adding flour if needed.
Divide dough into 4 pieces. Keep dough under an inverted bowl to prevent it from drying out. Working with 1 piece at a time, roll out dough to 1/8 inch thick. If dough becomes too elastic while rolling, cover with plastic, and let rest 15 minutes. Cut out leaves with a leaf-shape cookie cutter; transfer to a tray lined with parchment paper. Repeat with remaining dough, layering leaves between sheets of parchment paper. Collect all scraps, and let rest 20 minutes before rerolling.
Heat oil in a medium-heavy saucepan until it registers 375 degrees on a deep-fry thermometer. Stretch leaves slightly so they will curl while frying. Fry in batches of 12, turning occasionally, until pale golden brown, about 3 minutes. Transfer to baking sheets lined with paper towels to drain and cool. Sprinkle with confectioners' sugar. Store in airtight containers at room temperature up to 2 days.
Hot Cross Buns
Hot Cross Buns
Makes 2 dozen
12 tablespoons unsalted butter, melted and cooled, plus more for bowl, pan, and knife
1 cup whole milk
1/2 cup granulated sugar
4 1/2 teaspoons (2 packages) active dry yeast
1 tablespoon coarse salt
Zest of 1 lemon
Zest of 1 orange
4 large eggs, lightly beaten
5 3/4 cups all-purpose flour, plus more for dusting
1 1/3 cups currants
Bun Crossing Paste (recipe follows)
1/2 cup apricot jam
Generously butter a large bowl; set aside. Place 1 cup milk in a small saucepan, over medium heat. Heat until milk reaches 110 degrees on a candy thermometer. Pour milk into the bowl of an electric mixer fitted with the dough hook attachment. With machine on low speed, add granulated sugar, yeast, salt, butter, lemon zest, orange zest, and eggs. Add flour, and mix on low speed until a soft, slightly sticky dough forms around dough hook. Continue kneading, scraping down hook and sides of bowl as necessary, until smooth, about 4 minutes more.
Add currants; knead, with dough hook, to incorporate. Turn dough out onto a floured surface. Knead briefly to evenly distribute currants in dough. Shape into a ball. Place dough in prepared bowl. Turn to coat with butter. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour and 20 minutes.
Line 2 baking sheets with parchment paper; set aside. Turn dough out onto work surface. Knead briefly and roll dough into a log. Cut log in half and cut each half into 12 equal pieces. Shape each piece into a tightly formed ball. Place on prepared baking sheets 2 inches apart. Cover baking sheets with plastic wrap and let rise in a warm place until buns are touching and doubled in size, 1 1/2 to 2 hours.
Preheat oven to 375 degrees with racks positioned in the upper and lower thirds of the oven. Place bun crossing paste in a pastry bag fitted with a small plain tip or a paper cornet with a 1/8-inch opening. Pipe crosses over the surface of each bun. Transfer buns to oven and bake until golden brown, 18 to 25 minutes, rotating baking sheets after 10 minutes. Transfer to a wire rack and cool to room temperature. Meanwhile, place apricot jam in a small saucepan over medium heat. Cook until heated through; strain through a mesh sieve set over a bowl. Brush heated jam over buns.
Bun Crossing Paste
Makes enough for 2 dozen buns
2 tablespoons vegetable oil
1 cup flour (scant)
Pinch of salt
In a medium bowl, whisk together oil and 1/2 cup plus 1 tablespoon water. Add flour and salt, and whisk until well combined. Let stand 1 hour before using.
Bread Pudding
Bread Pudding
Serves 8 to 10
9 ounces (about 1 loaf) day-old French bread, crusts removed, cut into 1 1/2-inch cubes
1/2 cup golden raisins
1/2 cup dark raisins
Zest and juice of 1 lemon
Zest and juice of 1 orange
8 large eggs
4 cups heavy cream
1 1/4 cups sugar
1 teaspoon pure vanilla extract
1/4 teaspoon freshly grated nutmeg
1 tablespoon unsalted butter, room temperature, for parchment paper
Whipped cream, for serving (optional)
Preheat oven to 350 degrees; with a rack in the center. Place bread cubes in a shallow 2 1/2-quart baking dish; set aside. Place raisins in a small bowl. Add zests and juices; let stand 30 minutes.
Place eggs in a large bowl. In another large bowl, combine heavy cream, 1 cup sugar, vanilla, and nutmeg. Pour the cream mixture into eggs, whisking constantly until fully combined. Add the raisin mixture, and stir to combine. Pour over bread, making sure all the bread is thoroughly saturated. Sprinkle with remaining sugar.
Brush a sheet of parchment paper with butter. Place, buttered-side down, over the bread. Place baking dish in a larger roasting pan. Place in oven, and add enough water to the larger pan to come halfway up sides of baking dish. Bake 45 minutes. Uncover and bake 15 minutes more. Remove from oven and let stand 20 minutes before serving. Top with a dollop of whipped cream, if desired.
Seared Salmon With Wilted Citrus Spinach
Seared Salmon With Wilted Citrus Spinach
Yields 4 servings
1 grapefruit and zest, divided
2 oranges and zest, divided
1 cup slivered almonds, toasted
4 to 5 tablespoons extra-virgin olive oil, divided
4 salmon filets (about 6 ounces each)
1 red onion, thinly sliced
1 tablespoon Dijon mustard
3 tablespoons white wine vinegar
Salt and black pepper
1 bag of spinach
After zesting the grapefruit and oranges, slice the peel and pith off, cut fruit into slices and reserve. Preheat a small skillet over medium heat to toast the slivered almonds.
Preheat a large skillet over medium-high heat with a few turns of the pan of olive oil, about 3 tablespoons. Season the fish filets with salt and pepper, and transfer to the hot skillet. Cook for 4-5 minutes on each side or until cooked to desired doneness.
Meanwhile, preheat another large skillet with two turns of the pan of olive oil, about 2 tablespoons, over medium heat. Add the red onion, the orange and grapefruit zest, mustard and white wine vinegar. Season with some salt and pepper. Just before you are ready to plate, add in the spinach and toss. Divide the citrus spinach between your serving plates, top with the seared salmon and sprinkle with the toasted almonds. Garnish with grapefruit and orange slices.
Cuban-Style Surf and Turf
Cuban-Style Surf and Turf
Yields 2 servings as meal and 4 servings as appetizers
1/4 cup extra-virgin olive oil, divided
3 tablespoons (3 palmfuls) cumin
3 tablespoons (3 palmfuls) sweet paprika
1 teaspoon cayenne pepper
Zest and juice of 2 limes, divided
Zest and juice of 1 orange, divided
Salt and black pepper
1 pork tenderloin, cut into 3/4-inch medallions, 16 pieces
16 large shrimp, peeled, deveined and butterflied
2 tablespoon hot sauce, optional
1/4 cup cilantro leaves, roughly chopped
Heat a large skillet over medium-high heat with 2 turns of the pan olive oil, about 2 tablespoons. In a shallow dish, combine the cumin, paprika, cayenne, lime and orange zests, salt and pepper. Coat the pork medallions in the spice mixture and transfer to the hot skillet. Cook until golden brown, about 2 minutes on each side, until cooked through.
Preheat another large, nonstick skillet over medium-high heat with 2 turns of the pan olive oil, about 2 tablespoons. While the skillet is heating, season the shrimp with salt and pepper. Transfer them to the hot skillet and cook until they are pink in color and cooked through about 4-5 minutes. Add the lime and orange juices, hot sauce and chopped cilantro to the shrimp, toss to combine and then remove from the heat.
If it’s a cozy dinner for two, arrange the 8 tenderloin medallions on each plate and top each of them with a piece of shrimp standing on its head with the tail standing straight up, like a feather in your cap. If you are serving them for a party or an appetizer for four, plate 4 per person. Serve immediately.
Citrus Vinaigrette
Citrus Vinaigrette
Makes 1 1/2 cups
Finely grated zest of 1/2 lemon
Juice of 2 lemons
Finely grated zest of 1/2 lime
Juice of 2 limes
Finely grated zest of 1/2 orange
Juice of 1/2 orange
1 tablespoon finely chopped shallots
1 teaspoon honey
1 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
1. In medium bowl, whisk together zests, juices, shallots, and honey. Slowly add olive oil in a steady stream, whisking until combined. Season with salt and pepper.
Bûche de Noël
Bûche de Noël
Recipe courtesy of Johnny Iuzinni
Serves 10 to 12
5 large egg yolks
1 1/3 cups sugar
1/3 cup vegetable oil
3 tablespoons cocoa powder
1/2 teaspoon baking soda
1 1/4 cups all-purpose flour
4 large egg whites
Chocolate Ganache (recipe follows)
Chestnut Pastry Cream (recipe follows)
1/3 cup slivered almonds, toasted
Marzipan or 8 ounces store-bought marzipan (recipe follows)
Confectioners' sugar, for dusting work surface and decorating
Meringue Mushrooms (recipe follows)
1. Preheat the oven to 350°. Line a rimmed baking sheet with parchment paper.
2. Place egg yolks and 1/3 cup sugar in the bowl of an electric mixer. Place bowl over a saucepan of simmering water and whisk constantly until sugar is dissolved and mixture is warm. Attach bowl to electric mixer fitted with the whisk attachment and beat until room temperature. Add vegetable oil and 5 tablespoons water, fold to combine.
3. In a large bowl, sift together cocoa powder, baking soda, and flour; set aside. In another bowl attached to an electric mixer fitted with the whisk attachment, add egg whites. Add remaining 1 cup sugar to egg whites in 3 batches, whisking to dissolve the sugar after each addition; continue to beat egg whites until firm but not dry. Fold flour mixture into egg yolk mixture, alternating with egg white mixture, beginning and ending with the flour.
4. Spread mixture evenly into prepared baking sheet. Transfer baking sheet to oven and bake until springy to the touch, 8 to 10 minutes. Immediately lift cake out of baking sheet using parchment paper and transfer to another baking sheet. Let cool to room temperature.
5. Place parchment paper side down, on work surface. Trim about 1 inch from all sides of the cake and discard trimmings. Spread cake evenly with ¼ of the ganache; let stand until set. Spread chestnut pastry cream evenly over the layer of ganache; sprinkle with toasted almonds.
6. On a clean work surface, roll marzipan into a log 17 inches in length. Position the cake on your work surface with the long side of the cake parallel to the edge of your work surface. Place marzipan near the edge of the long side nearest to the edge of your work surface. Begin rolling cake to enclose marzipan, pulling away the parchment paper as you roll. Use the paper to then wrap the rolled cake, twisting each end to fit the size of the cake. Transfer cake to freezer and freeze for 1 hour.
7. Unwrap cake and trim 1/4 inch from each end. Cut each end on the diagonal to form a small triangular piece from each end. Place a wire rack over a sheet pan and place cake on top of rack. Pour 1/2 of the remaining ganache over the cake. Adhere triangles to the sides of the cake to form branches. Pour remaining ganache over the cut pieces to glaze.
8. Transfer cake to a serving platter. Dip your index finger into a small bowl of confectioners’ sugar and make a fingerprint in the center of all four cut sides. Using two different-size small round cookie cutters or glasses, dip the edges into confectioners’ sugar and place around the fingerprints to form the rings in a cut log. Decorate cake and platter with meringue mushrooms. Refrigerate until ready to serve.
Chocolate Ganache
Makes enough for one Bûche de Noël
12 1/2 ounces bittersweet chocolate, finely chopped
2 cups heavy cream
1. Place chocolate in a large heatproof bowl. Bring heavy cream to a boil in a small saucepan. Add one quarter of the cream to the chocolate and stir with a spatula until the chocolate begins to melt. Continue adding the cream, in three batches, stirring after each addition, until the chocolate is melted, and the mixture is smooth and shiny. Place plastic wrap directly on the surface and keep at room temperature until ready to use.
Chestnut Pastry Cream
Makes enough for one Bûche de Noël
2 cups milk
1 vanilla bean, split and scraped
2/3 cup sugar
1/2 cup all-purpose flour
2 tablespoons cornstarch
2 large eggs
5 ounces unsweetened chestnut paste
1/4 cup rum (optional)
1. Place milk and vanilla bean seeds in a medium saucepan and bring to a boil.
2. Meanwhile, in a medium bowl, sift together flour, sugar, and cornstarch. Add eggs, and whisk mixture until pale and stiff. Continue whisking while slowly adding half of the hot milk mixture. Transfer egg mixture to saucepan with the remaining milk mixture. Place over medium-high heat, whisking constantly, and bring to a boil. Cook for 2 minutes.
3. In a small bowl, whisk together chestnut paste and rum, if using. Remove egg mixture from heat, and whisk in chestnut paste mixture. Pour mixture into a wide shallow dish, and cover the surface directly with plastic wrap to prevent a skin from forming. Refrigerate until cool. Strain through a fine mesh sieve before using.
Marzipan
Makes enough for one Bûche de Noël
1 tablespoon corn syrup
3/4 cup confectioners' sugar, sifted, plus more for work surface
Zest of 1/2 orange
1/3 cup prepared almond paste
1. Combine all ingredients in the bowl of an electric mixer fitted with the paddle attachment. Mix until well combined and smooth. Wrap mixture in plastic wrap, and refrigerate until ready to use.
Meringue Mushrooms
Makes enough for one Bûche de Noël
4 large egg whites
1 1/4 cups sugar
1 teaspoon freshly squeezed lemon juice
2 tablespoons cocoa powder
1. Preheat oven to 250°. Line a baking sheet with parchment paper or a nonstick baking mat; set aside.
2. Place egg whites, sugar, and lemon juice in the bowl of an electric mixer. Place bowl over a saucepan of simmering water, and whisk constantly while rotating the bowl until sugar is dissolved and mixture is warm. Attach bowl to electric mixer fitted with the whisk attachment and beat until stiff peaks are formed, about 10 minutes.
3. Fit a pastry bag with a 1/2-inch plain round tip. Transfer meringue to pastry bag. To create mushroom stems, pipe meringue in an upwards motion onto the prepared baking sheet, applying even pressure until you have a strip of meringue about 1 inch in length with a point at one end and a flat side at the other. To create mushroom caps, hold the pastry tip about 1/4-inch above the prepared baking sheet and apply pressure to the bag until a 3/4-inch round is formed. Continue making stems and caps as desired, making sure to reserve about 1/4 cup meringue for attaching the stems to the caps.
4. Dust mushroom caps with cocoa powder. Transfer baking sheet to the oven and bake until meringue is firm, about 1 hour.
5. Using a small paring knife, make a tiny incision in the center of the flat underside of the mushroom caps. Pipe a tiny bit of reserved meringue. Place the caps over the pointed ends of the stems, return mushrooms to baking sheet and continue to bake until meringue is hard and completely dry, about 2 hours. Store in a covered container at room temperature.
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