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Category Archives: Side Dishes

Chickpea Fries with Green Athena Sauce

Posted on September 2, 2011 by amydeline

Many years ago, I made a friend for life during my college orientation weekend. I don’t recall how we first met. We may have been seated next to each other during some presentation to incoming freshmen. However it happened, it was kismet, as they say. We became instant friends that weekend, as we explored our new school and the town which would be our home for the next four years.

We spent the rest of the summer sending handwritten letters to each other. Yes, this was before the time of facebook, widespread email, and texting. Freshman year we grew closer. And as roommates during our sophomore year, we were practically inseparable. In fact, the vast majority of my college memories in some way involve this particular friend; memories involving mermaids (and mermen), dance routines with a big finish, a glowing Red Dog clock, flooded suites, and self-directed midnight evacuation drills from our second floor dorm building. Note to self: Scaling the side of a brick building with your sheets tied together will result in holey sheets. And laughter. Lots of laughter.

College Memories

In the years after college, we moved in different directions, geographically. Separated by distance, our opportunities to share drinks, laughter, and miscellaneous mischief have become fewer and farther between. But we will always share a part in each other’s celebrations, successes, and challenges. She stood as my bridesmaid during my wedding and wore a pin I gave her in her hair as she celebrated her own. Though we now live, quite literally, on opposite sides of the globe, my dear friend will always remain close in my heart. I feel fortunate that our lives crossed paths.

Recently, my globe-trotting pal sent me a link to a Mark Bittman article, which describes a process for making a sort of chickpea fries; crisp on the outside with a smooth, custardy center. Yum! Only, the article is a bit vague on the exact procedure. My friend’s first attempt never made it to the taste-testing phase. Dying to love these little goodies, she sent a plea for help. I told you we’d always be there for each other’s challenges!

Vegetarians and gluten-free eaters rejoice! This recipe is right up your alley. In fact, this protein-rich alternative to French fries should make just about everyone happy! I based my recipe on Bittman’s description and a bit of trial and error. Your biggest challenge may be getting your hands on the chickpea flour necessary for this recipe. But if you’ve got a well-stocked grocery store nearby, you may be in luck. I was able to find the flour in the organic and natural foods section of my Wegmans. If you don’t see it in your grocery store, try asking at the customer service desk.

The sauce is a cross between a cucumber-yogurt tzatziki and a green goddess dressing, so I’m calling it my Green Athena Sauce. It’s works perfectly with these tasty chickpea fries and will probably leave you looking for other things to dip in it. Try pita, fresh vegetables, chips, bread, skewered lamb…

Chickpea Fries

Ingredients

  • 2 cups water
  • 1 1/8 cups chickpea (garbanzo bean) flour
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt (plus more, if desired)
  • 1/4 teaspoon pepper (plus more, if desired)
  • 1/8 teaspoon garlic powder
  • Vegetable oil, for frying

Directions

Line a 13×9 inch baking dish or baking sheet with parchment paper or wax paper. Lightly rub the paper with vegetable oil to help prevent sticking. Bring the water to a boil in a saucepan. Reduce heat to medium and gradually whisk in the chickpea flour. The mixture will thicken quickly. Add the other ingredients. Cook for about 2-3 minutes, stirring constantly. Add additional water if the mixtures seems too dry or additional flour if the mixture seems too runny. Spread the mixture into the prepared baking dish or baking sheet. Use a piece of wax paper to help press the mixture into an even layer. Cover with the wax paper or plastic wrap and refrigerate for at least an hour. Once cool, cut the mixture into the shape of fries or any other shape you desire.Heat a shallow (less than 1/4″) layer of vegetable oil in a skillet over medium-medium high heat. Place the fries into the hot oil. Cook for 1-2 minutes on each side until golden brown. Drain on a paper towel to remove excess oil. Serve hot or at room temperature.

Green Athena Sauce

Ingredients

  • 1 cucumber, peeled and grated
  • 3/4 cup Greek yogurt
  • 1/4 cup mayonnaise
  • 2 cloves garlic, minced
  • 3 green onions, chopped
  • 1 teaspoon lemon juice
  • 1/4 teaspoon salt
  • Bg handful of fresh parsley
  • Pepper, to taste
Directions
Squeeze the grated cucumber in your hands or in a piece of cheesecloth to remove as much liquid as you can. (Skipping this step will result in an overly runny sauce.) Combine the cucumber with all other ingredients in a food processor or blender. Blend until well combined. Add as much parsley as you desire, until the sauce has a nice green color. Taste and adjust seasoning, to taste. Refrigerate until serving.

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Tomato and Goat Cheese Tart with Pine Nut Crust

Posted on August 24, 2011 by amydeline

Where have I been? Where have I been?  Well, I’ve been unsuccessfully working on composing this post for over a week now. In fact, it’s taken me so long to get this post completed, that I actually received a semi-panicked phone call from my dad, during the mutually agreed upon no-call hour (kids’ bedtime) to make sure I was ok. Awww… My dad checks in on me via this blog. I love that. And yes, I’m am fully ok. Just sucked into the time warp which is having a newborn baby and two very active young boys.

To be fair, I can hardly blame my absence on the baby. He is fully content to stay snuggled in my lap, quietly nursing, as I write. It’s my other two monkeys who leave me with minimal focused time for writing; the ones who are in a perpetual state of movement, mischief, and mayhem.

Oh, and the noise level… I have no words to describe the constant cacophony of assorted noises in this house; trucks, barking dogs, rockin’ guitars, the singing Handy Manny tool box, Spongebob on TV, laughing, screaming, whining, and some other toy that’s perpetually shouting letters at me. Even the puzzles make noise. I’m considering ditching all of these modern, noise-making toys, and bringing back some nice, quiet, battery-free tops, jacks, and jump ropes. Or perhaps I should just buy a set of heavy duty, noise-blocking headphones?

When all is said and done, it’s just been a bit tricky to write lately.

My posts may be few and far between these days, but we’re definitely still cooking! My busy little family needs to eat and summer produce is just begging to be devoured. It’s tomato season now; that time of year where tomatoes are so sweet and luscious, they really live up to their classification as a fruit. Now is the time to whip out those recipes which really showcase ripe tomato flavor.

I’m paying homage to a few beautiful heirloom tomatoes in a simple tart, paired with goat cheese, in a buttery pine nut crust. A bit of fresh basil pesto and a drizzle of balsamic glaze complete the dish. My children have aptly dubbed this recipe “rainbow tomato pie”. My grocery store carries an assortment of gorgeous heirloom tomatoes when the season is right, but specialty tomatoes are not a necessity for this recipe. A few ripe plum tomatoes from your garden or the grocery store will work perfectly.

The tart itself is a cinch to put together once you’ve prepared the crust. There’s no need to get complicated when the ingredients are so prime. Preparing the crust takes a little time, but the good news is that it can be prepared at any point ahead of time and frozen until you’re ready to use it. Freezing the dough in the tart pan prior to baking has the added benefit of reducing shrinkage during baking.

The key to preparing a perfect pie or tart crust is to keep the ingredients cold and avoid overworking the dough. To this end, you’ll want to keep all of your ingredients refrigerated until the moment of use. An extra cold surface, such as a marble slab, is helpful, but not mandatory. As you work, handle the dough as little as possible to prevent the butter from melting by the warmth of your hands.

Heirloom Tomato and Goat Cheese Tart in a Pine Nut Crust

Ingredients

  • 1 1/2 cups flour
  • 1/8 teaspoon salt
  • 10 tablespoons butter, very cold
  • 1 egg
  • 3 tablespoons ice cold water
  • 1/3 cup pine nuts
  • 3 ounces goat cheese
  • 3 heirloom tomatoes, sliced
  • Fresh Basil Pesto (Click here to see my basil pesto recipe.)
  • Balsamic Reduction/Glaze (optional)

Directions

To prepare the pine nut crust: Cut the butter into small chunks, then refrigerate to ensure it is very cold. Combine the flour and salt, then pour the dry ingredients onto your work surface. Add the butter to the flour and use a dough cutter or a fork to cut the butter into the flour mixture until the chunks of butter resemble very small peas. Form an “O” shape on your work surface with the mixture. Place the egg and cold water into the center of the “O”, then use your fingers to gradually draw the flour mixture into the wet ingredients. Continue combining the flour mixture with the egg and water until a dough forms. Once the dough has mostly come together, add the pine nuts and gently knead the dough a few times, just until the pine nuts are evenly dispersed. Work quickly to avoid melting the butter. The dough should be firm and not too sticky. Add additional water, a few drops at a time, if necessary. Form the dough into a round disk shape, wrap in wax paper or plastic wrap, and refrigerate for about 30 minutes.

Once the dough is chilled, roll it into a round on a lightly floured surface, about 1/8″-1/4″ thick, wide enough to fit your tart pan. (A 9″ diameter tart pan, with a low edge and removable bottom is ideal for this recipe, but other tart pans can be used.) Carefully transfer the dough into your tart pan, gently press it into the bottom and sides, and use a knife to cut off any excess dough. Prick the bottom of the dough several times with a fork. Gently press foil over the dough to cover it and freeze for at least 30 minutes.

Preheat oven to 375 degrees. Bake, with the foil in place, for 20-25 minutes until the dough appears mostly cooked. Then, remove the foil and bake for an additional 10-15 minutes until the dough is golden brown. Remove from the oven and cool before assembling the tart.

While the tart crust cools, prepare the tomatoes by sprinkling with a bit of salt. Then, place the salted tomatoes in a colander to drain for about 30 minutes. The salt will help to draw out some of the excess liquid in the tomatoes in order to prevent a soggy tart.

To assemble the tart, spread a thin layer of basil pesto on the bottom of the tart crust. Sprinkle the goat cheese in an even layer over the pesto. Then, arrange the tomato slices on top of the goat cheese. Bake for about 25 minutes in a 375 degrees oven. Allow to cool slightly before serving. The tart is best served a little warm or at room temperature.

If desired, drizzle with a bit of balsamic glaze before serving. (You can purchase balsamic glaze at many grocery stores or prepare your own by simmering balsamic vinegar with some sugar or honey until it reduces into a thick, sweet glaze.) I highly recommend this finishing touch!

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Spicy Chipotle Corn

Posted on August 2, 2011 by amydeline

Hard to believe that it’s August already. This summer is going way too fast and we’ve been shamefully remiss in using our grill. Shame on us! But, this is part of my dilemma with our choice of grills.

In most regards, I prefer a simple charcoal grill, with coals lit in a chimney starter. The result is delicious, smoky grilled flavor without any lingering hint of gas or lighter-fluid. To me, it just feels like the way grilling should be done.

The big downside of the charcoal grill is the length of time it takes to prepare; waiting for the coals to light and to reach their ideal temperature. It makes grilling a couple of hot dogs feel like a bit of a production. And with a newborn in my arms and two active little boys running laps around me, I don’t have time for any more productions. The ease of simply turning a knob on a gas grill sounds so appealing.

I was very close to purchasing a gas grill this summer and partly regret that I never did. Seems too late at this point, since it will be snowing before we know it. Maybe next year…

On one of the few occasions that we did fire up the grill this summer, we threw on a few locally-made Hoffman’s hot dogs. I don’t eat hot dogs frequently, but sometimes it just feels like the perfect summer food. On the side, we enjoyed salt potatoes and this spicy chipotle corn. Is there anything more summery than sweet corn??

A little chipotle goes a long way when it comes to the spice factor in this dish, so if you prefer a milder result, you may want to reduce the chipotle by half!

Spicy Chipotle Corn

Ingredients

  • 4 tablespoons butter
  • 2 teaspoons garlic, minced
  • 1 chipotle pepper, very finely diced (from a can of chipotles in adobo)
  • 3-4 scallions, chopped
  • 2 cups cooked corn kernels or 1 bag frozen corn, defrosted
  • Salt

Directions

Melt butter in a pan over medium heat. Add the garlic, chipotle pepper, and scallions. Cook for 2-3 minutes, until tender. Add the corn. Stir until the corn is heated through and well coated in the spicy butter sauce. Salt as desired.

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Battlestar Ambrosia Salad

Posted on July 5, 2011 by amydeline

A few months ago, my husband and I embarked on a venture we hadn’t prepared for, a venture which will come to its inevitable end this evening. It began when we decided to watch the first two-part miniseries of Battlestar Galactica. We never really expected to like it. We thought we’d just give it a try and move on with our lives. Seventy-five episodes later, we will watch the final episode tonight.

On the surface, everything about Battlestar Galactica seems to go against my normal television preferences. A Sci-Fi show about a bunch of people living on a battlestar, jumping through space and fighting against cylons?? Yeah, I think I’ll skip that one.

But, we decided to watch that first two-part miniseries. It was just sitting there in our Netflix queue begging to be watched. Well, those two episodes were enough to get us to watch the third and then the fourth. Before we knew it, we were 50 episodes into the series and heavily invested in the fate of the characters. Somehow, the show managed to make us forget we were watching something set in a distant star system, where half of the main characters were machines. Or are they people? The story is engaging, gripping, and relatable.

We could have watched the final episode last night, but I wasn’t ready. I needed the day to prepare to say good-bye to the well-written and wonderfully acted characters we’ve come to love; so multi-dimensional and complex, so very real. At this moment, I’m sitting here with the mixed emotions of both eager anticipation and devastation that you feel as you approach the final chapter of a really good book. Do you plow ahead to find out what happens or close the book to delay the inevitable end; to hold onto the story and the characters for a little while longer?

Even if the total premise of Battlestar Galactica turns you off, I encourage you to give the show a chance. You may be as surprised as I was. It is not really a sci-fi story about outer space, battlestars and cylons. It is a story about people. It’s about relationships, love, and values. It’s about dreams, courage and hope. It’s about a will to thrive and the perseverance to build a better future when faced with the worst of conditions. It’s about life and the things that make life worth living. Tonight’s final episode of Battlestar will be bittersweet indeed.

This recipe, on the other hand, is nothing but sweet. Onboard the Battlestar Galactica one of the beverages of choice is known as ambrosia. Their ambrosia is a bright green liquor of sorts, reminiscent of absinthe. The ambrosia I know and love is a “salad” of marshmallows, pineapple, oranges, and coconut. For me, ambrosia brings back vivid memories of summer days spent running around my cousins’ backyard, culminating with a delicious meal cooked by my aunt, usually composed of kielbasa, rice pilaf, salad in a slightly sweet vinaigrette, and our favorite part; ambrosia salad. Such a treat! This super-simple, super-sweet salad makes a great summertime, grill-season side dish!

Ambrosia Salad

Ingredients

  • 1 ( 10 ounce) bag miniature marshmallows
  • 1 cup pineapple tidbits, drained
  • 1 cup mandarin orange segments, drained
  • 1 cup shredded coconut
  • 1/2 cup sour cream
  • Marashino cherries, for garnish

Directions

Combine all ingredients (except cherries) in a large container. Stir. Cover and refrigerate for several hours or overnight before serving. Garnish with cherries. Serve cold.

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Independence Day Menu Ideas

Posted on June 29, 2011 by amydeline

It’s almost time to celebrate America’s birthday; America’s number one holiday for backyard barbecues and launching brightly colored explosives into the sky.

Many of us will spend the day with friends and family, gathered around a hot grill, enjoying good summer food and cheering to independence. Check out these ideas for making your Independence Day menu extra delicious! (Click on the titles for a link to each recipe.)

And if you’re wondering how to make that tasty American flag cake pictured above, click here for a step-by-step guide.

Grilled Ribeye and Corn on the Cob with Chipotle Butter – Including lots of tips for grilling a delicious, juicy steak!

The Mona Lisa Burger – A juicy beef patty with gorgonzola, roasted garlic aioli, olives, prosciutto, onions, and sun-dried tomatoes

Grilled Honey-Garlic Baby Lamb Chops– A simple and elegant grilled alternative to burgers!

The Hangover Burger (aka The Heart Attack on a Bun) – Beef patty with bacon, chili, and spicy cheese sauce, topped with a slightly runny fried egg. Heavenly delicious!

Greek-style Lamb Burger with Tzatziki Sauce– My husband’s most favorite dish in the whole world, hands down.

Turkey Burger with Fresh Tomato Salsa– Slightly cheesy and perfectly delicious!

Barbecue Beef Chili – Pulled barbecue beef meets spicy chili in this super-satisfying dish. Totally worth the time it takes to put together. Make a huge batch and freeze the leftovers!

Baked Potato Salad – A flavorful potato salad alternative for those with an aversion to mayonnaise (like myself)!

Mediterranean Cous Cous – Simple and flavorful side dish which can be made ahead and served chilled.

Tomato-Cucumber Salad– Fresh summer tomatoes and crisp cucumber in a tangy vinaigrette.

Barley and Bean Salad – Bursting with nutrition and bright flavors!

Grilled Fingerling Potatoes– Throw them in a foil packet and pop them on the grill. Sprinkle with a bit of gorgonzola, if desired!

Dinosaur Barbecue Macaroni Salad – The only macaroni salad I’ve ever loved!

Orzo with Salmon and Cucumber – A fresh and satisfying side dish or main course on a hot summer day!

Tomato and Mozzarella Caprese – Classic and delicious!

Fresh Ginger Lemonade– A hint of infused ginger root with freshly squeezed lemons gives this lemonade that extra something special!

Mixed Berry Mousse– Pair it with a layer of vanilla bean panna cotta for an extra special treat!

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Posted in Beef, Beverages, Burgers, Cakes, Desserts, Food, Lamb, Main Course, Potato, Poultry, Recipes, Sandwiches, Side Dishes, Vegetable and tagged , , , , , , , , , , , , , , , , , , . Bookmark the permalink.

Strawberrylicious Round-Up

Posted on June 17, 2011 by amydeline

Strawberry season has finally hit its stride in our neck of the woods. I foresee an afternoon of berry picking (and berry tasting) in our near future. I’m also predicting that the ice cream maker may find its way out of storage for this season’s inaugural batch of sweet, creamy goodness.

New strawberry recipes are forthcoming. In the mean time, here are a few previously posted Gourmand Mom strawberry recipes. Click on the titles for the recipes!

Strawberry-Rhubarb Crisp

Strawberry Pretzel Squares

Strawberry Spinach Salad with Goat Cheese and Almonds

Quadruple Berry Muffins

Mixed Berry Mousse with Vanilla Bean Panna Cotta

Strawberry Stuffed French Toast

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Posted in Baking, Breads, Cakes, Desserts, Food, Fruit, Ice Cream, Main Course, Recipes, Salads, Side Dishes and tagged , , , , , , , , , , , , . Bookmark the permalink.

Barley and Bean Salad

Posted on June 16, 2011 by amydeline

The children are running laps around me, while shrieking a sound which lies somewhere near the edge of the audible frequency spectrum. The baby’s hunger is insatiable. And my dog just stepped in glossy, black oil-paint and decorated my wood and tile floors with a winding trail of paw prints. It’s very postmodern. Perhaps I’ll just leave it.

No time to write.

Just eat this. It’s yummy. And good for you too!

Barley and Bean Salad

Ingredients

  • 1 cup barley
  • 2 cups vegetable stock or water
  • 1 can garbanzo beans, drained
  • 1 can great northern beans or navy beans, drained
  • 1/4 cup sun-dried tomatoes, sliced
  • 1 red bell pepper, diced
  • 1 jalapeno pepper, finely diced
  • 1 shallot, finely diced
  • 1 teaspoon garlic, minced
  • 1/4 cup olive oil
  • 1 tablespoon red wine vinegar
  • 1 1/2 tablespoon lemon juice
  • 1 teaspoon dijon mustard
  • Salt and pepper

Directions

Prepare the barley according to package directions using the vegetable stock or water. (I used fast-cooking barley, which simmered in a covered pot for about 11 minutes, until the stock was absorbed. Other types of barley will require a longer cook time.) Allow to cool, then gently fluff. Combine the cooked barley with the drained beans, sun-dried tomatoes, peppers, shallot, and garlic. Prepare the dressing by whisking together the olive oil, vinegar, lemon juice, and mustard. Season with salt and pepper. Drizzle the dressing over the barley and bean mixture. Toss to combine. Refrigerate and serve cool.

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Baby Eggplant Stuffed with Quinoa, Goat Cheese and Sun-dried Tomatoes

Posted on June 4, 2011 by amydeline

Up until a couple years ago, quinoa was relatively unheard of. It certainly wasn’t something my family ate when I was growing up and I rarely ran across it on restaurant menus, cookbooks or online. And then, seemingly out of nowhere, quinoa seemed to explode onto the food scene. Suddenly, quinoa is everywhere. It’s actually been on a gradual rise in popularity over the past several years and now this trendy pseudograin has found a place with the cool kids, right next to cupcakes and macarons.

Despite it’s relatively new popularity, there’s actually nothing new about quinoa. On the contrary, it was once considered a sacred food source of the ancient Incas. And with good reason. Quinoa is high in protein and unique in the realm of vegetable proteins for its notable lysine content. Containing all eight essential amino acids, quinoa is considered to be a complete protein, which is especially attractive for people looking to get their protein from non-meat sources. It’s also high in fiber, vitamins, and minerals, gluten-free, wheat-free, and easily digestible. It’s truly a nutritional superfood.

A few years ago, after reading an article touting the awesomeness of quinoa, I ran to the store, bought myself a bag and prepared it with dried fruits and a bit of honey for breakfast. To be honest, I was less than thrilled with the result and hadn’t prepared it since; until yesterday, that is.

Inspired by the request of a friend, I decided to give it another try. This time, I went with a savory preparation, incorporating some of my favorite flavors; sun-dried tomatoes, garlic, and goat cheese. I stuffed all of this delicious goodness into a baby eggplant and the result was phenomenal. Seriously delicious! Have it for lunch or make it as a side dish for dinner. You’ll be happy you did.

Now, be careful to pronounce it correctly when talking to your friends about your new favorite quinoa recipe. Though, by appearance and common convention, you may assume it’s pronounced ‘Kin-O-ah’, the correct pronunciation is actually ‘KEEN-wah’. It takes me a forced effort to remember this fact. My mind thinks ‘Kin-O-ah’, while I force my mouth to say ‘KEEN-wah’. In fact, if someone started talking to me about ‘KEEN-wah’, it would probably take me a good minute before I figured out what they were talking about. It goes against my natural instincts, but ‘KEEN-wah’ it is.

Quinoa-Stuffed Baby Eggplants

Ingredients

  • 2 baby eggplants
  • 3/4 cup quinoa
  • 1 1/2 cups vegetable stock
  • 1-2 tablespoons olive oil
  • 1/2 cup sun-dried tomatoes, chopped
  • 3 tablespoons fresh parsley, chopped
  • 1 teaspoon garlic, minced
  • 4 ounces goat cheese, crumbled
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper

Directions

Preheat oven to 350 degrees.

Place quinoa and vegetable stock in a saucepan. Bring to a boil. Stir. Reduce the heat to low, cover, and gently simmer for 15 minutes, until the liquid is absorbed. Remove from heat. Keep covered and allow it to rest for 5 minutes. Gently fluff with a fork.

Meanwhile, cut the eggplants in half lengthwise. Use a knife to cut around the edges being careful not to cut through the skin. Leave about a 1/4 inch remaining around the edges. Use a spoon to scoop out the middle.

Chop the scooped eggplant into small pieces. Drizzle with olive oil. Add the sun-dried tomatoes, garlic, parsley, salt, crushed red pepper, and about 2/3 of the goat cheese crumbles. (Reserve the remaining 1/3 of goat cheese crumbles for topping the stuffed eggplants.)

Once the quinoa is cooked, gently toss it with the eggplant mixture. Rub the outside of the eggplant skins with a small amount of olive oil, then place on a baking sheet. Generously stuff each skin with the quinoa mixture. Bake for 35-40 minutes. Sprinkle the remaining goat cheese crumbles on top of each eggplant during the last 10 minutes of cooking.

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Sweet and Spicy Pork over Smashed Sweet Potatoes

Posted on June 1, 2011 by amydeline

Anyone else inherit the same paranoia about undercooked pork that I did? Do you find yourself perpetually overcooking your pork until it practically crumbles and barely resembles meat? You’re not alone. Overcooking pork is a common practice, stemming from the fear instilled in us by our well-intentioned elders, who warned us never to mess around with undercooked pork. Fearing for our lives and horrified at the thought of contracting some miserable illness, we did as we were told and cooked that pork to a dry 170 degrees.

Turns out that nowadays, Trichinella (the parasite of concern in pork) is not so much a problem as it once was. Improved sanitation standards and pig diets have resulted in a much safer pork quality. Furthermore, trichinella is actually killed at a temperature which is much lower than 170 degrees. There’s really no reason to cook your pork to death.

Wouldn’t you rather enjoy a juicy pork chop instead of something akin to cardboard? Well, you’re in luck! Recently, the USDA officially lowered it’s recommended minimum temperature for pork. You can now rest at ease with cooking your pork to a minimum temperature of 145 degrees. Add a recommended three minute rest time for a little carryover cooking and to let the juices redistribute and you’ll have yourself a delicious, juicy piece of pork. (Click here for more information on the USDA’s revised recommendations.)

It’s now easier than ever to remember the safe cooking temperatures for all types of meat. Just three numbers to remember for safe, delicious meat! Pork, beef, lamb, and other whole cuts of meat all have a minimum recommended temperature of 145 degrees. The recommendation for poultry remains unchanged at a minimum cooked temperature of 165 degrees. Ground meats maintain a minimum recommended cooked temperature of 160 degrees. (See my summertime safety note below the recipe.)

The best way to measure the temperature of any meat is with an instant-read meat thermometer, inserted into the thickest part of the meat. If you don’t already own a good thermometer, get yourself one. It is, without a doubt, one of the most useful kitchen tools you’ll own.

I’ve got just the thing to celebrate the new, lowered safe temperature recommendation for cooked pork; a lean pork tenderloin glazed with a sweet and spicy sauce made of honey and sambal oelek (ground chili paste). Check in the international section of your grocery store for the sambal oelek. If you’re unable to find it, a ground chipotle pepper (from a can of chipotles in adobo) would make a good substitute. Our perfectly cooked tenderloin will be served atop a mound of lightly spiced, smashed sweet potatoes and drizzled with a bit of the honey sauce.

Sweet and Spicy Pork Tenderloin

Ingredients

  • 1 1-pound pork tenderloin
  • 1/4 cup honey
  • 2 tablespoons sambal oelek
  • Salt

Directions

Preheat oven to 375 degrees.

Remove any excess fat or silver skin from the pork tenderloin. Place the tenderloin on a baking dish. Season with salt.

In a bowl, combine the honey and sambal oelek until well blended. Pour about half of the mixture over the tenderloin. Place the tenderloin in the oven and cook for about 25 minutes, until it has reached an internal temperature of at least 145 degrees. Halfway through the cooking time, pour the remainder of the honey mixture over the tenderloin. Allow to rest for 3 minutes before slicing.

Serve over smashed sweet potatoes. Drizzle with excess honey sauce from the baking dish.

Serves 2-4

For the sweet potatoes: Place 2 large sweet potatoes on a baking sheet. Bake in a 375 degrees oven for about an hour, until very tender. Split the potatoes in half and scoop out the tender insides. Smash the potato with 3 tablespoons of butter and about 1/2 teaspoon of cinnamon, until as smooth as desired.

**Semi-unrelated Summertime Safety Note**

The recommended minimum temperature of 160 degrees for ground meats includes burgers, despite some people’s preferences for a more rare-cooked burger. The higher recommended temperature for ground meat (as compared to whole cuts of meat) is due to the nature of the product. Whereas bacteria exists mainly on the surface of whole meats, which enables it to be fully killed during the cooking process, bacteria in ground meat has the potential to be spread throughout the entire product. If you prefer your burgers on the rare side, your best bet is to purchase the highest quality meat from a trusted source and grind it in your own, impeccably clean meat grinder.  Irradiated beef, which has been exposed to radiation in order to kill bacteria and parasites is another option for rare-cooked burgers, though personally, the idea of irradiated meat doesn’t sit well with me. I’d much rather just cook my burgers to the recommended safe temperature. Using a ground beef with a higher fat content (80/20) is the best way to maintain a well-cooked, juicy burger.

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Posted in Culinary Techniques, Dressings and Condiments, Food, Main Course, Pork, Potato, Recipes, Side Dishes, Vegetable and tagged , , , , , , , , . Bookmark the permalink.

Spanish Tortilla

Posted on May 28, 2011 by amydeline

Nowadays, our television is set to an endless marathon of Disney Junior and Nickelodeon. It’s had a slow, but profound effect on our sanity level. My husband and I frequently find ourselves giggling aloud over funny scenes in Phineas and Ferb and Spongebob. And I’d be lying if I said we didn’t occasionally record iCarly while we put the kids to bed, so we don’t miss what happens next between Sam and Freddy. We knew we’d gone overboard when we seriously contemplated spending a small fortune on a special Nick Jr. themed cruise to the Bahamas, which would feature special guests from the cast of iCarly and the voice-actor for Spongebob Squarepants. For the kids, of course.

So, yes… We might count iCarly amongst our current favorite shows, right alongside Community, Modern Family, 30 Rock, and It’s Always Sunny in Philadelphia. But don’t mock it until you’ve seen it. It’s seriously funny. Or perhaps, with parenthood, we’ve gradually lost our ability to objectively evaluate television comedy. Before you know it, we’ll be blasting the Spice Girls in the car and trying to convince the kids that it’s cool.

Whatever the case may be, I rarely get to watch any of the shows I used to watch in my pre-children days. It’s been years since I sat around watching a marathon of cooking shows on the Food Network, mentally bookmarking recipes and culinary techniques.

But, during my postpartum hospital stay, I had the opportunity to do exactly that. In fact, I watched the Food Network day and night for two days straight. I would have turned it off at night, but I couldn’t figure out how to use the one-button hospital remote and was too embarrassed to ask the nurses about it.

It was refreshing to spend those two days watching cooking shows, instead of children’s television. I left the hospital reinvigorated about cooking and with my mind set on a few new ideas. One of those ideas was so simple, yet something I’d never thought to try; a Spanish Tortilla or Tortilla Española.

A Spanish tortilla is not like the type of flour or corn wrap you’d use for tacos or burritos. It’s an egg based dish, more like an omelet or Italian frittata. It’s typically filled with sliced potatoes and occasionally onion, chorizo, or other fillings.

The main difference between a tortilla and a frittata is in how the eggs are finished. Both preparations begin with the eggs and filling, cooked stovetop in a frying pan. But whereas the frittata is finished in the oven, Spanish tortillas are flipped and finished on the stovetop.

Traditionally, the potatoes in a Spanish tortilla are peeled and lightly fried in a generous amount of oil prior to composing the tortilla. But, due to a grocery shopping oversight, which left me with very little oil on hand, I chose to bake the potato slices, with skins on, until tender. It worked perfectly and significantly cuts down on the oil typically used in the dish.

Serve your Spanish tortilla alongside a mixed greens salad for lunch or as a side-dish at dinner along with some smokey chorizo sausage and sweet corn.

Spanish Tortilla

Ingredients

  • 1 pound potatoes, sliced thin (about 1/8″ thick)*
  • 2-3 tablespoons olive oil
  • 6 eggs, lightly beaten
  • 1/4 cup milk
  • 3-4 green onions, sliced (optional)
  • Salt and pepper
*Low-starch potatoes, such as Yukon Gold or red potatoes work best, since they will hold up to the precooking without falling apart. I used baby golden potatoes.

Directions

Preheat oven to 350 degrees. Arrange potato slices in an even layer on a baking sheet. Drizzle about 2 tablespoons of olive oil over the potatoes. Season with salt and pepper. Bake for about 15 minutes, until tender, but not mushy. Transfer potatoes to a large bowl. Add the green onions, if desired. In a separate bowl, lightly beat the eggs with the milk and a pinch of salt and pepper. Pour the egg mixture over the potatoes and toss to combine.

In a nonstick skillet, heat about a tablespoon of olive oil over medium-high heat. Swirl the oil so that it coats the bottom and edges. Pour the egg and potato mixture into the hot pan. Gently shake and shimmy the pan to help evenly distribute the potatoes. Cook over medium-high heat for 2-3 minutes, then reduce the heat to medium/medium-low and continue cooking until the eggs appear mostly set, about 15 minutes.

Here’s the fun part… Once the eggs are mostly set on the top, you will flip the tortilla. First, use a rubber spatula to gently loosen the edges and ensure that the tortilla has not stuck to the pan. Then, remove the pan from the heat. Place a large plate over the top of the pan. Place one hand on the plate to hold it securely to the pan. Then, holding the pan with the other hand, flip the pan and the plate so that the tortilla falls onto the plate. Finally, gently slide the tortilla back into the pan to finish cooking the other side, about 5 minutes over medium/medium-low heat.

Serve warm or at room temperature.

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Posted in Appetizers, Eggs, Food, Main Course, Potato, Recipes, Side Dishes, Vegetable and tagged , , , , , , . Bookmark the permalink.
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