Pork tenderloin can be a tricky cut to cook. I find that sometimes I can have a well done outside and a rare inside or I can end up with a dry piece of meat, both of which are undesirable.
This recipe, I think, provides a foolproof way to cook pork tenderloin. Because it cooks in liquid, the meat stays succulent, even if you cook it past 145°. I didn’t have a dutch oven, so I cooked it in a large skillet. Also, don’t let the time deter you. It does take awhile, so this may not be a weeknight go-to, but the hands-on time is rather small. Continue reading →
I am a huge fan of Mediterranean-influenced dishes. When I was in Italy, I fell in love. Looking at a recipe, it seems very simple with only a few steps and a few ingredients. But a lot of work goes into producing and cooking the food there, and you can bet your butt a lot of love is added into those pots too.
The result is something like this dish. Very simple and clean tasting but delicious nonetheless. Make sure you use prosciutto in this recipe. It crisps up much better than bacon would and provides a distinct salinity. If you are getting it sliced at the deli counter, I would suggest the imported kind (to me, the American versions just can’t compete with Prosciutto di Parma) and ask them to slice it thin, but not shaved.
I’ve been posting a lot of soup recipes lately, which shocks me. I’ve never been a big consumer or fan of soups and rarely made them on my own. But somehow, they have snuck up on me and here we are. Soups galore.
We made this recipe in my Food Systems class, testing it for a special event we have to put on. We got to use a robot coupe to chop all the vegetables, which was a wonderful experience, and it is now a machine that is going on my dream kitchen wish list. But back to the food; as we were tasting it, some people mentioned that the soup was very “beety.” I quite enjoyed the soup, so maybe beets are one of those foods you either love or hate. We had some trouble blending it past a puree, so more both may be necessary than what the recipe calls for. And like the Eggplant Romesco Rigatoni sauce, soups freeze equally as well and can be a lifesaver when you don’t feel like cooking or you have no time- they’re always there and ready to go.
We made this soup in my Food Systems lab class, and even though I was eating it at 10 in the morning, it was still really good! I enjoyed having the solid chickpeas and noodles contrast with the soft Swiss chard. Definitely add the cheese on top at the end; even if it isn’t a lot of cheese, it does provide extra flavor.