Starters  Beef  Chicken, etc  Fish  Pork, Lamb  Barbecue  One Dish  Salads  Sides  Misc. 
Share:
Share Share Share Share Share
Follow:
Share Share Share Share

Links to this week's
Menu and Recipes

   Menu
   Day 1
   Day 2
   Day 3
   Day 4
   Day 5
   Day 6
   Shopping List


pork with onions
Braised Pork Tenderloin
With Onions and Olives

turned potatoes
Turned Potatoes

Creamed Cabbage
Creamed Savoy Cabbage

 

Menu Plan for the week of March 8, 2013: Day 2 Recipes

Pork Tenderloin with Onions and Olives
Turned Potatoes
Creamed Savoy Cabbage

Cooking time:  50 minutes for menu     Cooking schedule: see below for instructions

       The Turned Potatoes are easy to make and add a bit of flare to the plate.  Remember, slightly pink pork is fine... And much juicier.

Braised Pork Tenderloin with Onions, Olives      Preparation, cooking time: 50 minutes
  Whole, 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.

Turned Potatoes                                                   Preparation and cooking time:  45 minutes
     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.

Creamed Savoy Cabbage                            Preparation and cooking time:   20 minutes
   Creamed cabbage - sounds terribly old-fashioned, doesn't it?  I've updated it a bit.... But it's still simple.

1 1/2 cups shredded cabbage
1/4 cup chicken stock
1/4 cup Greek or plain yogurt
paprika to garnish

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. Put the cabbage and chicken stock in a medium skillet.  Cover and braise until cabbage is tender, about 15 minutes. Stir in yogurt, sprinkle with paprika and serve.   

Cooking Schedule: 50 minutes for menu
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
2 medium skillets. 1 lid, large skillet with lid, large
saucepan, medium bowl

Put large saucepan half full of water on high heat
Slice red onion, sauté
Peel potatoes
Mind the red onion
Turn / trim potatoes, keeping them in bowl of water
Blanch potatoes in boiling water
Move onions to side, brown pork
Remove potatoes, drain well
Turn pork
Trim, slice cabbage
Pit, cut olives

Add wine, stock, paprika, parsley, olives to pork
Cover, reduce heat, simmer pork
Put cabbage, stock in skillet, cover, braise
Sauté potatoes
    Pause while it all cooks
Turn / flip potatoes
      Pause again
Turn / flip potatoes
Mind the cabbage
Dissolve cornstarch in water
Remove pork, increase heat under sauce
Add cornstarch, stir until thickened
Slice pork, spoon onion/olive sauce on side
Remove potatoes
Stir yogurt into cabbage, sprinkle with paprika
Serve