Posts Tagged ‘recipe’
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I’ve made pork tenderloin before many times, but it was always hard to tell when it got done, and whether it would be juicy or a log of shoe leather by the end. I also could never seem to get a nice crust on the outside. So finally I decided to get down to learning how to do it right. The recipe I used tonight came from Julia and Jacques Cooking at Home, which is a sizable compendium of classic French recipes generously annotated by both Julia Child and Jacques Pepin. The recipe is simply called Sautéed Pork Filet or Tenderloin. It was pretty standard, following your classic “sear, bake, and make sauce” procedure. However this time around I made sure to follow the recipe to the letter. And when I deviated, I noted what went differently, why, and how I fixed it. As a result I think tonight’s pork tenderloin was the best I’ve ever made.
I learned a bunch of things in the process, so I shall write them down here in case you too might find them useful. What follows is my version of the recipe, adopted from and even more thoroughly annotated than J&J’s version (if such a thing were possible).
Right around this time of year, Yang always gets these intense midnight cravings for a “cold treat.” This would be a good excuse to put those ice pop molds we bought last year to good use. So anticipation of future cravings (and hopefully warmer weather), we are compiling a list of ideas for ice pops. Here are a few to start:
Berry Banana Yogurt Popsicles
Banana, any kind of berry, vanilla yogurt, honey or sugar to sweeten
Mango/Coconut Pineapple Popsicles
Mango chunks and/or pineapple chunks, coconut milk, small bit of lime juice, sugar or agave nectar to sweeten
Strawberry Sour Cream Popsicles
Strawberries and sour cream (roughly 3:1 proportion), lemon juice, and sugar or agave nectar to sweeten
Cherry Almond Vanilla Popsicles
Cherries, vanilla yogurt, apple juice, honey, and a few drops of almond extract
This will be an ongoing post for bookmarking things I’d like to cook someday. This will probably get very long very quickly. =)
(This picture is for you, Jing.)
On a whim tonight, I decided to make fishsticks. This is the kind of thing that would appall my mom if she were here. In my mom’s world, fishsticks fall squarely in the center of the American junkfood category, right next to anything with cheese in, over, or around it (my mom is very much a classic Chinese parent in this way). In an attempt to restore some dignity to this food, I made a version tonight with leftover hollandaise sauce + and panko breadrumbs, oven-fried in olive oil.
This is a hard one. Ready?
Really this is quite an amazing discovery, because cocktail sauce is something I always thought you had to go buy because it had some patented top-secret ingredient to it. Except it turns out that it’s just ketchup and horseradish (or, in this case, wasabi).
What if tonkatsu sauce turned out to be the same way!? Life would never be the same again. There might actually be room on the fridge door!
