Tag Archives: artbites

Recipe of the Week

Roast Pork with Whole Grain Mustard

pork with mustard

Roast Pork with Whole Grain Mustard

This recipe is a modernized version of Hannah Glasse’s recipe for Roast Pork Loin in her cookbook, The Art of Cookery Made Plain and Easy, published in England in 1747.

“To dress a Loin of Pork with onions Take a Fore-Loin of Pork and roast it, as at another time, peel a Quarter of a Peck of Onions, and slice them thin, lay them in the Dripping pan, which must be very clean, under the Pork, let the Fat drop on them; when the Pork is nigh enough, put the Onions into the sauce-pan, let them simmer over the Fire a Quarter of an Hour, shaking them well, then pour out all the Fat as well as you can, shake in a very little Flour, a Spoonful of Vinegar, and three Tea Spoonfuls of Mustard, shake all well together and stir in the Mustard, set it over the Fire for four five Minutes, lay the Pork in a Dish and the Onions in a Bason. This is an admirable Dish to those who love Onions.”

1 ½ pound pork tenderloin
salt and pepper
1 teaspoon flour, plus more for dusting
2 tablespoons butter
1 tablespoon olive oil
1 onion, thinly sliced
3 garlic cloves, smashed
¼ cup dry white wine
½ cup chicken broth
3 tablespoons whole grain mustard
1 tablespoon apple cider vinegar, or to taste
1 tablespoon chopped fresh dill

Preheat oven to 350°F with rack in middle. Pat pork dry, season with salt and pepper and dust with flour.

Heat butter and oil in a 12-inch ovenproof heavy skillet over medium-high heat. Brown pork on all sides, about 6 minutes total, then transfer to a plate.

Sauté thinly sliced onion and garlic in the same skillet until the onion starts to caramelize. Add wine, stirring and scraping up brown bits, then stir in broth and mustard. Place pork over the onions and transfer skillet to oven.

Roast until an instant-read thermometer inserted into center of pork registers 145° to 150° F, about 20 minutes.

Transfer pork to a cutting board and let rest 10 minutes before slicing. Transfer the skillet to stovetop and bring to a boil and stir in the vinegar and dill.

Thinly slice the pork and pour the onions and mustard sauce over it.

Serves 6

Tuna, Avocado and Grapefruit Salad

tuna salad

Tuna, Avocado and Grapefruit Salad

When I don’t feel like making lunch, this is what I make. Perfect with simple saltine crackers.

1 can tuna in water, drained
3 tablespoons jalapeño juice (my favorite brand is San Marcos)
3 pickled jalapeños, chopped
juice of 1 lime, or to taste
1 avocado, cubed
1 grapefruit, supremes diced
handful chopped lettuce
sea salt and pepper

Place all of the ingredients in a bowl. Toss and serve.

Serves 1 to 2

 

Apple, Celery Salad with Dates and Pomegranate Seeds

apple celery salad

Apple, Celery Salad with Dates and Pomegranate Seeds

A golden apple was thrown into the wedding banquet of Peleus and Thetis by Eris, the goddess of discord, because she had not been invited. The apple had for the fairest written on it. Hera, Athena and Aphrodite all claimed it but when Paris, the prince of Troy, awarded it to Aphrodite who promised him the love of Helen, the most beautiful woman in the world who just happened to be married, it began a chain of events that led to the Trojan War. The apple appears throughout history connected to love and sex.

Hades fell head over heels over Persephone, and she was tricked into eating pomegranate seeds so she’d have to spend a portion of each year as his queen in the underworld. A deceitful maneuver, yet some would see an element of dark romance in the story. Some say that a pomegranate was the original forbidden fruit in the Garden of Eden.

¼ cup lemon juice
½ cup olive oil
1 teaspoon salt
½ teaspoon pepper
3 apples, cored, halved and thinly sliced
8 ribs celery, cut into half moons
6 dates, pitted, coarsely chopped
seeds of one pomegranate

Whisk together the lemon juice, olive oil, salt, and pepper in a medium bowl. Set aside.

Thinly slice the apples and place in the bowl with the vinaigrette. Add the celery and chopped dates and toss well. Lastly, gently toss in the pomegranate seeds.

Serves 4

Chicken and Cucumber Salad

chicken and cucumber salad

Chicken and Cucumber Salad

The soya bean has been known in China since antiquity and was introduced to Japan in the 6th century. A basic condiment in China, Southeast Asia and Japan, soy sauce is made from a fermented mixture of soya bean, wheat, water and salt.

For the chicken:
4 skinless chicken breasts, on or off the bone as preferred
1 inch piece ginger, peeled and sliced
1 English cucumber, julienned
2 tablespoons toasted sesame seeds

For the marinade:
1/3 cup soy sauce
2 tablespoons rice vinegar
1 ½ teaspoon sesame oil
2 teaspoons oyster sauce
1 tablespoon sugar

Julienne the cucumber and set aside.

In a separate bowl, whisk together soy sauce, oyster sauce, sesame oil, rice vinegar and sugar. Set aside.

Poach the chicken. Place the chicken and ginger in a pot. Pour in enough cool water to cover the chicken by an inch or so. Bring the water to a boil over medium-high heat. As soon as the water comes to a boil, reduce the heat to low, cover the pot, and let the chicken simmer for about 10 minutes. The chicken is done when opaque through the middle. Remove from the poaching liquid, place it on a cutting board and, shred when cool enough to handle.

Place the shredded chicken in a bowl and toss with the marinade. Add the cucumber and sesame seeds and toss well.

Refrigerate and serve cold.

Serves 6