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Carrot Soup with Ginger
and Sherry
Braised Pork Tenderloin
With Onions and Olives
Turned Potatoes
Menu Plan for the week of March 8, 2013: Saturday's Recipes
Carrot Ginger Soup
Pork Tenderloin with Onions and Olives
Turned Potatoes
Sautéed Savoy Cabbage with Mushrooms
Cooking time: 50 minutes for menu Cooking schedule: see below for instructions
Whenever I make Turned Potatoes I make a soup as well to use the scraps. The trimmings from 3 potatoes will be enough for the soup. No last minute cooking with this meal - it all simmers while you have the soup. Remember, slightly pink pork is fine... And much juicier.
Carrot Soup with Ginger and Sherry Preparation and cooking time: 35 minutesA velvety soup with just a hint of spice from the ginger! Add more if you like.... The sherry cuts the carrot's sweetness just enough, and the potato adds a bit more substance. Add more or less chicken stock according to preference.
1/2 medium onion
3 medium carrots
1 small - medium potato
1 1/2 cups (12oz, 375ml) chicken stock
1 tsp fresh ginger substitute 1/4 tsp ground ginger
1/2 tsp rubbed sage
pinch of nutmeg
1/4 cup (2oz, 60ml) milk substitute more Greek yogurt for a less sweet version
3 tbs sherry
2 tbs Greek yogurt
1 tbs butter
pepper
Chop onion. Mince ginger if using fresh. Thinly slice carrot and potato. Heat butter in medium saucepan. Add onion, ginger and sauté until tender and transparent, about 5 minutes. Add carrot, potato, stock and sage. Bring to a boil, cover, reduce heat and simmer until vegetables are done, about 20 minutes. Purée in blender or use an immersion blender. Add sherry, milk and nutmeg and gently reheat. Do not boil. Ladle into soup plates and serve, with a dollop of Greek Yogurt on top and some freshly ground pepper.
Braised Pork Tenderloin with Onions, Olives Preparation, cooking time: 50 minutesWhole, braised pork tenderloin makes an impressive main course. The browned red onions and Greek olives make a savory sauce, almost like a confit.
1 pork tenderloin, 14oz, (400gr)
1 medium red onion
1/4 cup black, dry-cured or Greek olives about 12
1/2 cup (4oz, 120ml) white wine
1/2 cup (4oz, 120ml) beef stock
1/2 tsp paprika
1/2 tsp dried parsley
2 tsp cornstarch (maizena) dissolved in 1 tbs water
2 tsp olive oil
Peel and thickly slice red onion. Pit olives if needed and cut into thirds.
Heat oil in a medium skillet. Add onion and sauté until well-browned, about 20 minutes. Move to the side and add whole pork tenderloin. Brown well on all sides. Add wine, stock, paprika, parsley and olives; cover and simmer until done, 20 - 25 minutes.
Dissolve cornstarch in water. Remove pork and increase heat under skillet. Add cornstarch, stirring until thickened and clear. Slice pork, spoon onion-olive sauce on the side and serve.
These look trickier than they are: they take a bit of work and planning but make an impressive side dish for steaks or roasts. The carving and blanching can be done in advance, making it an elegant party dish as well.
2 large potatoes or 3 medium
2 tsp butter
2 tsp olive oil
salt - sea salt if you have it
We'll start backwards: The finished product is potatoes that are barrel-shaped and app. 2 inches (5cm) long by 3/4 inch (2cm) thick at the middle (like a barrel, ends will be just a bit smaller).
Look at your vegetables: Ideally you should be able to cut the potato in half the short way and have two pieces a bit longer than 2 inches (5cm). Cut these halves into 4ths the long way and, as they say, 'cut away the part that's not the barrel'. Trim the pieces into something close to a barrel-shape. A large potato will give you 8 turned potatoes and a small potato will give 4 - you won't cut it in half the short way first. You will want 6 - 8 per person.
Don't be overly concerned about your carving abilities, just try to keep them similar in size. A little smaller is fine.
The cooking instructions:
Step 1: Peel potatoes and put into a large bowl of cool water. Select a potato, cut and carve, keeping the pieces that you're not working on in the water.
Bring a large pan of water to boil . Drop in the potatoes and boil for 5 minutes. Remove and drain well. They can be done several hours in advance up to this point.
Step 2: In a medium nonstick skillet heat the butter and oil over medium heat. Add the potatoes and brown well on all sides, about 15 minutes. Remove, sprinkle lightly with salt and serve.
This is an easy sauté of Savoy cabbage and mushrooms.
1 - 1 1/2 cups shredded cabbage
2oz (60gr) mushrooms
1/2 medium onion
1/4 chicken stock
2 tsp olive oil
Remove dark green outer leaves from cabbage. Cut off a thick slice, avoiding the core. Lay flat, cut into 3 or 4 wedges, then thinly slice the wedges. Trim mushrooms and roughly chop. Roughly chop onion. Heat oil in a large nonstick skillet. Add onions, mushrooms, sauté until onions are tender, about 5 minutes. Add cabbage and sauté until it wilts, 5 - 8 minutes. Add chicken stock, cover, reduce heat and cook 10 minutes longer.
Cooking Schedule: 50 minutes for menu |
Pit, cut olives |
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