Friday, October 6, 2023

pork tenderloin full of succulence

pork tenderloin
prepare marinade:

in a glass dish big enough that the pork tenderloin can lie flat

  • 2 T EVOO
  • 2-3 garlic cloves chopped
  • 2 tsp fresh thyme or 1 tsp dried thyme
  • 1 T dijon mustard or fave mustard
  • salt and pepper
  • 2 T local honey or maple syrup
mix marinade and roll the pork tenderloin around in it, cover meat and refrigerate for at least 2 hours

after marinading, add 1 T EVVO to a cast iron, heat skillet and preheat oven 325 degrees

add meat to heated skillet, brown on all sides

place in preheated oven and roast for 30-35 minutes

rest for 10 minutes slightly tented and then slice


Serve with glazed apples (in butter and honey) on top of a green salad with a light mustard vinaigrette.  So easy and delicious!!

inspired by Catherine's Farmhouse Kitchen

Monday, October 2, 2023

Pumpkin Quiche Gone Savory

  • Bake a pastry crust in a large pie plate and set aside (ok to use gluten free)
  • Preheat oven to 350 degrees for the quiche
Quiche:
  • 6-8 slices bacon
    • brown bacon, strain and set aside
  • 1 medium yellow (white, yellow or sweet) chopped
    • brown in the bacon grease or 2 T of butter or EVVO until caramelized - 12-15 minutes
  • 6 sage leaves-chop finely 
    • add bacon and sage to the caramelized onions, sprinkle salt and pepper, heat on low
  • 8 eggs
  • 3/4/c pumpkin puree
  • 1/2 c heavy cream or coconut cream
  • option:  pinch of cayenne pepper  (I love a little kick)
    • Whisk eggs, pumpkin and cream in a large bowl
    • Add onion mixture and whisk together
    • Pour into prepared crust
    • Bake 30-40 minutes, remove from oven and cool 10 minutes before slicing
Salad for Quiche Topping:
  • 4 cups of arugula or fave greens
  • Salt and pepper to taste
  • 1 lemon juiced over greens
  • 1 T fave white vinegar (Chardonnay is special) over greens
  • 2 T EVVO over greens
    • Toss and place on top of the quiche
Enjoy!!

Tip:  I learned from Geoffrey to apply acid on salad greens before oil to avoid an "oily" salad.  If the oil is applied first, the acid flavorings bounce off of the greens.

created by Geoffrey Zakarian and loved by Char