Random Pork Loin

Yes, yes it is random. So my mum bought a pork loin and gave it to me. I have no idea what to do with one. She gave me some suggestions and then I went off on my own tangent. First you put some spices on it. You can modify to taste but this combo ended up being wonderful. First sprinkle a little salt (kosher if you have it for the granule size.) Some marjoram, cayenne red pepper powder (I love spicey), dried sun roasted tomatoes, tumeric, black pepper, and then freshly minced garic. Throw a very light layer of olive oil, wrap in aluminum foil and let it sit over night (you can do this for a few hours too if pressed for time) Then put into baking pan fat side up (self basting wonderfuness) and pre-heat oven to 350F(180C). You should cook loin for 25 minutes per 0.75lb (0.34kg) loin. If you have a meat thermometer check and middle should get to about 155F(68C) when done. Pull it out and let it rest about 15 minutes. Slice and serve. I found this very yummy and served it with a side of peas,carrots, corn and green beans sauteed in a tablespoon of olive oil with some red pepper flakes and garlic herb spice from Mrs Dash. I cheated a little with spices, suck it. The flavours melded well together. I advise while making the marinate to drink cognac, I really think it helped in my creative process here. Happy with my dinner tonight.

Blog Frequency

Hello Hello,
  Since I don't want people to feel I am posting randomly I have decided that I will be posting with new recipe and fun once a week either on Saturday or Sunday. There may be weeks with extra inspiration and I will post more but everyone that follows can count on at least one post per week. Thanks for reading! Any special requests let me know.
    

Chicken Curry

This was a recipie my friend's boyfriend gave me and I checked its ingredients with and Indian Grad student I teach with. She claimed authenticity. Though I admit I didn't use my own spice mix. I used hot red curry powder and lots of red pepper flakes. I did not use chicken stock but used a bouillon cube in the water. Instead of canola oil I use extra virgin olive oil, and whole wheat King Arthur's flour instead of all purpose white flour and for apples I used fuji apples. That should be all the changes I made to it. It can be served over rice or eaten as a soup. I enjoyed this greatly.

Chicken Curry

1/2 lb boneless skinless chicken breast, cut into 1/2 inch cubes

3 tsp. canola oil, divided(Probably vegetable oil works just as well, this recipe is from a healthy cooking magazine)

3/4 cup chopped onion

1/2 cup chopped carrot

1/2 cup chopped celery

1/2 cup chopped green pepper

1 cup chopped peeled apple

2 Tbsp. all-purpose flour

1/4 tsp salt

2 cans(14.5 ounces each) chicken broth. [I used chicken stock instead of broth, I always do. You're probably familiar with stock, but if not it comes in a box as opposed to a can and the boxes are usually 32 ounces, so a little more than what this calls for. I used the whole box and did not find it to be too much liquid, of course I used slightly more veggies than it calls for to avoid leftover pieces of them hanging out in my fridge. In my opinion stock is WAY better tasting than broth and well worth the upgrade, makes a ton of difference]

1/4 cup tomato paste

2 to 3 tsp. curry powder

1 tsp. ground ginger

1/4 to 1/2 tsp. red pepper flakes

2 Tbsp. minced fresh parsley. [At the time my store was out of fresh so I used dried and it came out ok. Would probably be better with the fresh though. If you do used dried just remember to use less of it. Dried spices are far more potent than fresh]

Directions:

1. In a large saucepan coated with cooking spray, cook chicken in one tsp. oil for 4-5 minutes or until juices run clear. Remove chicken and set aside

2. In the same saucepan saute the onion, carrot, celery, and green pepper in the remaining oil for 4 minutes. Add apple; cook 2 minutes longer. Combine flour and salt. Sprinkle over vegetable mixture; cook and stir one minute. Gradually stir in broth and tomato paste. Bring to a boil; cook and stir 1-2 minutes longer until slightly thickened. 

3. Stir in the curry, ginger and pepper flakes. Return chicken to saucepan and bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until vegetables are tender. Sprinkle with parsley.

Done
!

Happy New Year

In the spirit of New Years I have compiled 3 Champagne drinks that a few of us were having last night. Champagne is versatile !

So one morning after a long night of partying my friends and I came up with this drink. It has no name yet. Also maybe someone has tried it out there. Its a perfect morning after drink. And in the spirit of new years it was one of 3 drinks we made of champagne last night. This one is pictured. First you need good champagne(I personally prefer a Brut but a sweeter one will do), Campari and an orange. In a champagne flute pour a little Campari in the bottom enough to cover the bottom and little more (Not too much) Then pour in the champagne. Take the orange and zest it and cut some of the peel into your drink. If you want squeeze a little juice into it. Voila you are done.


I apologize for lack of pictures for the next two.

French 75 

2 oz gin or brandy or cognac
1 tsp sugar (superfine if possible) or simple syrup
1/2 oz lemon juice
5 oz Brut champagne

In a cocktail shaker, combine the gin, sugar and lemon juice and shake well with cracked ice. Fill a Collins glass partway with ice and strain the gin mixture into it. Top off with champagne.


For the base we used Remy Martin Champagne Cognac. Very delicious and I used simple syrup I made 2:1 Ratio Sugar to Water. Easiest was is to boil water add sugar stir till it dissolves and let it cool. Should keep for a few weeks. Make sure to refrigerate and seal container well. Mine fermented.

Flirtini Martini Recipe

Ingredients

2 pieces fresh pineapples
1/2 oz orange liqueur
1/2 oz vodka
1 oz pineapple juice
3 oz Champagne

Place all ingredients except for pine apple wedges and champagne in a shaker with ice. Shake it and pour into a martini glass and then top off with champagne and garnish with pineapple. 

This is a tried and true recipe for those that like sweeter drinks but with more kick than champagne

Hummus

So when making the Aashe Reshteh, I soaked way too many beans, who knew they would expand so much. I decided to make Hummus. Usually you use chickpeas only but since I soaked red beans and chickpeas together I used bot and it turned out divine. I kind of followed a recipe I found from Chef Eric Ripert. Before making the hummus after the dry beans soak over night you need to boil them as you would a soup on low heat for about 1-2 hours or even more. Take out a bean to test and if it ceases being al dente you can start in on the recipe. Or as Chef Ripert put use a can of chick peas. The red beans did add a nice flavour though.

The Hummus:
1 can (15 oz) chick peas, drained
1 teaspoon garlic, minced
½ teaspoon ground cumin
½ cup extra virgin olive oil
¼ cup freshly squeezed lemon juice
fine sea salt and freshly ground pepper

Now you can either put the ingredients in a food processor or like me, have a good blender and that works as well. I had more (about double to triple the amount above) beans so I added double the ingredients but I added 2 teaspoons of cumin instead(I found that it was better with more).I recommend putting a little taste testing and modifying to taste.

Aashe Reshteh

This is a great Iranian Dish for winter time. There is a meat component but I made it without. You can add if you like very delcious!

Aashe Reshteh

1/4 cup red kidney beans, soaked

1/4 cup navy beans, soaked

1/4 cup chickpeas, soaked

3 onions, finely sliced

3 Tbsp. oil

2 tsp. salt

1/2 tsp. ground black pepper

1 tsp. turmeric

10 cups water

1/2 cup lentils

1 cup beef broth

1/2 cup chives or scallions, coarsely chopped

1/2 cup dill weed, chopped

1/2 cup parsley, coarsely chopped

2 cups spinach(fresh or frozen), chopped

1 beet, peeled and chopped in 1/2 inch pieces

1/2 lb. flat egg noodles or Persian noodles(Reshteh)

1 Tbsp. flour

1 cup liquid kashke or sour cream, or 1/4 cup wine vinegar

*Gheimeh Garnish

1/4 lb. beef, in 1/2 inch cubes

1 small onion, chopped

3 cloves garlic, crushed

2 Tbsp. oil

1/2 cup water

2 Tbsp. yellow split peas

1 tsp. tomato paste

1/4 tsp. saffron, dissolved in 1 Tbsp. hot water

1/2 tsp. salt

*Mint Garnish

1 onion, finely sliced

3 cloves garlic, crushed

1 Tbsp. oil

1 tsp. dried mint flakes

Soup instructions:

In large pot, brown onions in oil. Add salt, 1/4 tsp. of the pepper, and

turmeric. Pour in water and add kidney beans. navy beans, and chickpeas.

Cover and simmer 45 minutes. Add lentils and broth. Cook 35 minutes.

Add scallions, dill, parsley, spinach, and beet. Stir occasionally and

cook 20 minutes or until done. Correct seasoning(add the rest of the

pepper if needed) and add more water if too thick. Add noodles, flour and

cook until noodles are done--about 10 minutes.

If using kashke or sour cream, set aside a heaping Tbsp. for garnish.

Stir 2 Tbsp. of soup into remaining sour cream. Stir this mixture slowly

into soup. Reheat just before serving, adding more water if it's too thick.

Gheimeh:

About 1/2 hour before serving, prepare gheimeh garnish. Brown meat,

onion, and garlic in oil. Stir in water and split peas. Cover and cook

20 minutes over low heat. Add tomato paste, saffron, and salt. Simmer

covered for 10 minutes.

Mint:

While gheimeh is simmering, prepare mint garnish. Brown onion and garlic

in oil. Remove from heat. Crush mint flakes in hand and stir into onion.

Pour soup into tureen, garnish with gheimeh and mint garnish and reserved

sour cream by floating them on top.

Boulevardier

For the holidays I like bourbon inspired drinks.Plus I am sucker for a cocktail with Campari in it. I made this with Knob Creek Kentucky Bourbon and loved it! Very smooth very strong so be careful. I served it up in a martini glass.


Boulevardier

* 1 1/2 ounce rye (or bourbon)
* 3/4 ounce Campari
* 3/4 ounce sweet vermouth
* lemon zest for garnish

Combine liquid ingredients in an ice-filled mixing glass and stir until cold. Strain into a cocktail glass. Squeeze your lemon zest over the surface of the drink, run it along the rim, and drop it into the glass.