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Cooking time: 40 minutes for menu Cooking schedule: see below for instructions
Endive is another winter vegetable that we are exploring. Braising first takes some of the bitterness out. The pork is a variation of Steak au Poivre.
Peppered Pork Tenderloin in Red Wine Sauce Preparation and cooking time: 30 minutes12oz (360gr) pork tenderloin
2 tsp olive oil
1 clove garlic
1/2 - 1 tsp ground black pepper
2 tsp Dijon-style mustard
1 tsp tomato paste
1 tsp marjoram
1/2 cup (4oz, 120ml) beef stock
1/2 cup (4oz, 120ml) red wine
Mince the garlic. Slice the tenderloin into 1 inch (2.5 cm) thick slices. Sprinkle the pepper evenly over each side of each piece, pressing it in. Heat oil in nonstick skillet over medium heat. Add the pork and sauté for 5 minutes per side. Add garlic, marjoram, mustard, tomato paste, stock and red wine to pan, reduce heat to low, cover and simmer 10 minutes. Uncover and remove pork to a small platter, cover to keep warm. Increase heat and boil sauce, for 2 minutes. It should reduce and thicken a bit. Spoon a bit of sauce over the pork and serve, remaining sauce on the side.
Potatoes Braised with Bay and Mustard Preparation and cooking time: 40 minutes
This is an easy, side dish, with lots of flavor from the bay and mustard.
2 medium potatoes
1/2 onion
2 bay leaves (laurel)
1/3 cup (3.5oz, 100ml) chicken stock
1 tbs Dijon-style mustard
Cut potatoes into quarters. Vertically slice onion.
Put potatoes, onion, stock, mustard and bay leaves in small saucepan. Cover and bring to a boil. Reduce heat and simmer until potatoes are just tender, about 30 minutes. Add a bit of water if they dry out.
Remove bay leaves, drain and serve.
2 endive
1/2 cup (4oz, 120ml) chicken stock
1/4 cup (2oz, 60ml) milk
1/2 cup (2oz, 60gr) shredded cheese
Rinse endive and remove 2 or 3 outer leaves as needed. Trim the stem end. Cut each endive in half the long way through the stem. Lay in a skillet large enough to hold them flat, in one layer. Add chicken stock, cover and simmer until the stem end is tender when pierced with a sharp knife, about 15 minutes. Remove endive lay in baking dish, cutting to fit if needed. Pour milk over the top, sprinkle with cheese and bake, uncovered, 400F (200C) for 15 minutes. Serve.
Cooking schedule: 40 minutes |
Sauté pork |
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