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Menu Plan for Spring II: Week 6, Saturday
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Daily Recipes:
Asparagus Pastries with Tarragon Cream
Stuffed Pork Tenderloin on Caramelized Onions
Cheddar Mashed Potatoes
Cooking time: 50 minutes for menu Cooking schedule: see below for instructions
I know it's late in the year for mashed potatoes, but they just seemed to go so well with the pork and onions. The cheddar made them a bright gold color; very pretty. With all the onions and asparagus, I didn't do an additional vegetable with this dinner. This tart uses a bit more puff pastry then some of my tarts, but I wanted to use uncut asparagus spears. Leftover puff pastry can be refrigerated for next week.
Asparagus Pastries with Tarragon Cream
Total time: 25 minutes
Whole asparagus spears nestled on a bed of Tarragon Cream; a savory version of the sweet pastries in the windows of fancy Paris shops.
Ingredients:
- 10 asparagus spears, green or white
- 1/4 cup (2oz, 60ml) white wine
- 1/4 cup (2oz, 60ml) chicken stock
- 1/4 cup (2oz, 60gr) Greek or plain yogurt
- 1 tsp fresh or dried tarragon
- 1 - 2 tsp cornstarch (maizena, corn flour)
- 1/2 large sheet puff pastry
Instructions:
- Thaw the puff pastry, if needed.
- The asparagus:
- Snap off ends of asparagus.
- If white use vegetable peeler and peel bottom half of stalk, laying it flat on the counter to prevent breaking. Cut to 4in (10cm) lengths, from tip. Reserved ends for another use.
- Bring 1 - 2 inches (5cm) of water to a boil in a skillet large enough to hold the asparagus in one layer.
- Add the asparagus and blanch for 2 - 4 minutes, depending on thickness. Mine were as thick as my index finger and I did 4 minutes.
- Remove and refresh in cold water.
- The sauce:
- Heat wine, stock and tarragon in a small saucepan.
- Dissolve cornstarch in 1 tbs of water.
- When wine is boiling add cornstarch mixture and stir to thicken. It should be very thick.
- Remove from heat and stir in yogurt.
- The pastry:
- Lay out puff pastry and cut 2 rectangles, each the size of half of the asparagus laid flat with 1/2 - 3/4 inch (2cm) all around - or trim the asparagus to fit.
- Lay the cut pastry on a baking sheet.
- With a butter knife lightly score a line around the pastry, 1/3" (1cm) from edge.
- Divide the Tarragon Cream evenly and spread on the pastry, up to the line.
- Lay the asparagus on top of the cream - it should just cover it.
- Bake in pre-heated oven at 420F (205C) for 10 - 13 minutes, until sides of pastry have puffed around middle and are golden brown.
- Remove and serve.
Stuffed Pork Tenderloin on Caramelized Onions
Total time: 45 minutes
Pork tenderloin lend itself very well to stuffing. Here we stuff it with savory mushrooms and roast it on a bed of onions.
Ingredients:
- 14oz (420gr) pork tenderloin
- 3 tbs olive oil - 1 for stuffing and 2 for basting
- 1 1/2 tsp paprika
- 1 clove garlic
- 1/3 cup chopped mushrooms, about 1oz (3gr)
- 2 tbs dry bread crumbs
- 1 tsp dried basil
- 2 tbs red wine vinegar
- Caramelized Onions
- 1 1/2 onions
- 1 tbs butter
- 2 tbs red wine vinegar
- 2 tbs brown sugar
Instructions:
- The stuffing: Chop mushrooms and mince or crush garlic.
- Heat 1 tbs olive oil in small skillet over medium heat. Add paprika and sauté for 1 minute.
- Add mushrooms and garlic and sauté for 3 - 4 minutes, until starting to brown and soften.
- When mushrooms are done put into a small bowl and add bread crumbs and basil; mix well.
- The pork: Butterfly pork tenderloin - cut it in half lengthwise leaving 1/4 inch intact along the edge, so that you can open it like a book.
- Open it and give it a couple of whacks with a meat mallet so that it lies flattish... or pound lightly with the edge of a plate. You just want it to be flat and easy to work with.
- Spread mushroom mixture on one side of pork about 1/8 inch from the edge.
- Fold other side over and tie with kitchen string. Cut five 6 inch lengths of string and wrap around pork and tie every 2 inches - making certain that you do one as close to each end as possible.
- Caramelized Onions these are started in a skillet and finished in the oven
- Slice onion thickly.
- Heat butter in a nonstick skillet over medium-high heat. Add onions and sauté until tender, about 5 minutes.
- Add vinegar and brown sugar. Stir well to melt sugar and combine.
- Spoon onions into a small roasting pan, arranging so pork will just fit on top.
- The rest: In a small bowl whisk together remaining 2 tbs olive oil and vinegar.
- Place pork on onions and roast in 400F (200C) oven for 30 - 40 minutes, depending on size, until done, basting periodically with oil/vinegar mixture.
- When done, slice and serve. It is done when 'juices run clear', so - either poke it, slice it and take a peak or, best method, use a meat thermometer. Pork is done when internal temperature reaches 155F.
Cheddar Mashed Potatoes
Total time: 30 minutes
Lightly stir the shredded cheddar into the hot potatoes just before serving; some will melt into the potatoes giving them a lovely golden color, some will turn into trails of molten cheese.
Ingredients:
- 2 medium potatoes
- 1/2 cup (2oz, 60gr) cheddar cheese, shredded
- 2 tsp butter
- 1 - 2 tbs milk
- 1 tsp fresh or dried chives
- dash salt
Instructions:
- The potatoes:
- Peel potatoes and cut into large chunks. Put potatoes in medium saucepan and add just enough water to cover.
- Add salt and cover. Bring to a boil over medium heat.
- When boiling (and pay attention or they will boil over) reduce heat and take cover partially off. Continue cooking until done, 15 - 20 minutes. They should be very done, easily coming apart when poked with a fork.
- When done, drain and put back on the heat 10 seconds or so to evaporate any excess moisture.
- To finish:
- Mash potatoes with a potato masher (or fork if you don't have one).
- Add butter and enough of the milk to get your desired consistency.
- Add half the cheddar and stir well.
- Add the remaining cheddar and stir lightly.
Cooking Schedule: 50 minutes |
Remove asparagus, rinse with cold water |
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