BEET AND FETA SALAD and ROAST SALMON WITH MUSTARD-TARRAGON SAUCE and CARAMELIZED BRUSSELS SPROUTS WITH LEMON and CRANBERRY SURPRISE PIE

One of the things I loved the most about our snow days, was cooking. Especially for impromptu dinner guests. It was absolutely wonderful the couple of times we had friends stay for dinner - the spontaneity takes the pressure off of everything having to be perfect and it is a fun challenge to make a meal out what happens to be in the pantry and refrigerator.
I set out a cheese board with olives, goat cheese I had rolled in Herbs de Provence, that a friend thoughtfully brought back from France for me, my favorite sharp cheddar cheese, and some delicious, fun cranberry pumpkin seed crisps. I opened a bottle of wine, made a salad with beets I had roasted the night before, set the table, prepared the salmon and served the cranberry pie I had baked on a whim, for dessert.

BEET AND FETA SALAD

4 to 6 beets, tops and ends removed, cut in half
2 tablespoons to 1/4 cup olive oil
1 teaspoon grated zest
1/4 cup fresh lime juice
1/4 cup plain Greek yogurt
3 tablespoons chopped shallots
3 tablespoons fresh mint leaves, chopped
salad greens
1/4 to 1/2 cup crumbled feta cheese

Heat oven to 400F. Place beets in a shallow baking pan. Cover with foil. Roast 40 to 45 minutes or until tender. Uncover. Let cool 15 minutes. Remove skins and slice beets.
For dressing, combine olive oil, lime zest, lime juice, yogurt, shallots, and mint. Whisk to mix.
Divide salad greens among plates, arrange the beets and feta on top and drizzle with dressing.
Enjoy!

Recipe adapted from Better Homes and Gardens, September 2013
www.bhg.com/recipes/‎

ROAST SALMON WITH MUSTARD-TARRAGON SAUCE

2/3 cup mayonnaise
1/2 cup spicy brown mustard
5 to 6 tablespoons chopped fresh tarragon
2 tablespoons brown sugar
2 teaspoons finely grated lemon peel
2 tablespoons fresh lemon juice
salmon

Heat oven to 450F.
Line a baking sheet with parchment paper. Mix the mayonnaise, mustard, tarragon, brown sugar, lemon zest and juice together, in a medium bowl. Season with salt and pepper. Place salmon, skin side down on the prepared baking sheet. Spoon mustard sauce on top of salmon, then spread to cover each piece completely. Sprinkle with salt and pepper. Roast just until salmon is opaque in center, about 10 to 15 minutes.
Serve with remaining mustard sauce.
Enjoy!

Recipe adapted from Bon Appetit, December 2008
www.bonappetit.com/recipes‎

CARAMELIZED BRUSSELS SPROUTS WITH LEMON

1/4 cup olive oil
4 cups brussels sprouts, trimmed and halved lengthwise
2 tablespoons water
juice of half a lemon

Heat 3 tablespoons of olive oil, in a skillet over medium heat.
Arrange brussels sprouts in a single layer, drizzle with remaining olive oil and sprinkle with salt and pepper. Cover and cook for 3 minutes. Remove lid and sprinkle sprouts with water. Cover and cook 2 minutes more. Sprouts should be just tender when pierced with a fork, and beginning to caramelize. Remove cover and increase the heat slightly. When sprouts are well-caramelized, drizzle with lemon juice, and season to taste with salt and pepper.
Enjoy!

Recipe adapted from Better Homes and Gardens, December 2011
www.bhg.com/recipes/‎

CRANBERRY SURPRISE PIE

2 cups fresh cranberries
1/2 cup walnuts, chopped
2 tablespoons plus 3/4 cup sugar
3/4 cup butter melted
2 large eggs, beaten
1 cup flour
1 teaspoon vanilla extract

Heat oven to 325F. Butter a 9 1/2 inch pie plate.
Pour the cranberries into the bottom of the pie plate and sprinkle evenly with the walnuts and 2 tablespoons of the sugar.
Mix the eggs with the melted butter, 3/4 cup sugar, the vanilla and the flour. Pour over the cranberry mixture.
Bake for 50 minutes at 325F.
Enjoy!

Recipe adapted From One Good Deed, 2012
Erin McHugh

MALVA PUDDING

I may be the only person in NWA, sad to see the snow days come to an end. This past week has felt like a lovely vacation from all of the usual December Christmas chaos!!
I have had more patience, with not having to, or trying to rush, do and be everywhere, it has been wonderful!! However I do worry a little that I didn't experience any cabin fever!! It did help that we have a good sized "cabin" and friends were by every day, and my husbands car managed well on the roads once he was able to get it out of the driveway, after the first couple of days.
All the same, I decided to plan a little celebration when the announcement came that school would resume - I need very little excuse to make an occasion of something. So my husband uncorked a bottle of wine, and I baked this pudding, knowing we were stocked with all the necessary ingredients, and we toasted, celebrated a return to some kind of regular routine, and ushered out the last snow day. For now.

MALVA PUDDING

Heat oven to 350F. In a bowl, whisk 3/4 cup sugar and 2 large eggs until thick and yellow, mix in 1 tablespoon of apricot jam, 1 tablespoon melted butter, 1 teaspoon of vinegar and 1/3 cup milk. In a second bowl, mix 1/2 cup flour, 1 teaspoon baking soda, and 1/2 teaspoon of salt. Pour dry mixture into wet mixture, and stir until combined. Pour batter into a 7 by 11 inch baking dish. Bake until pudding has risen and top is evenly browned, 16 to 18 minutes.
While it bakes make the sauce: combine 1/2 cup sugar, 3/4 cup cream, 7 tablespoons of butter, 1/3 cup hot water and 2 teaspoons of vanilla extract in a saucepan over low heat, simmer, stirring constantly, until butter is melted and sugar is dissolved, 3 to 5 minutes. Set aside.
Let the baked pudding sit for a few minutes. Pour sauce evenly over the top, let stand for 15 minutes.
Enjoy!

Recipe adapted from Glamour Magazine, October 2013
www.glamour.com/about/food-recipes‎

CHEF ZHANGS PORK BELLY SAUCE

I was recently captivated by a book that was a wonderful, mouthwatering combination of food and travel. "On the Noodle Road", written by Jen Lin-Liu, attempted to trace the origin of the noodle through various countries, it was flavored with musings on womens roles in the different countries she visits, and incorporated the parallel adventure of her marriage. In fact, I found myself not so intent on discovering the origin of the noodle, but whether her marriage would remain intact.
Jen is someone I would like to cook with, take a cooking class from and sit and eat noodles with, all kinds of noodles, all over the world - I love her passion for food, and I felt very inspired to savor all the delicious sounding cuisine, while immersed in the various cultures she mentions.
Even though the recipes in the book were adapted for American kitchens, I still found the noodle techniques a little intimidating - but I couldn't wait to try this pork belly recipe - and it was every bit as flavorful and delicious as I imagined it would be.

CHEF ZHANGS PORK BELLY SAUCE

1 pound pork belly, cut into 1-inch cubes
1/4 cup vegetable oil
1/4 cup sugar
2 tablespoons plus 1/4 cup soy sauce
1 quart water
1 leek, cut into 1-inch pieces (white part only)
2 tablespoons grated fresh ginger
4 star anise
2 bay leaves
1 tabelspoon powdered chicken bouillon
2 whole dried red chili peppers
1/2 teaspoon salt

Fill pan (or wok) halfway with water and bring to a boil. Add the pork, return to a boil, and simmer for 2 minutes. Drain and set aside.
Place the pan over high heat until it is dry again, then add the vegetable oil and sugar. Stir vigorously until the mixture begins to caramelize. When it is reddish brown, add the blanched pork, stir to coat with the sugar, then add 2 tablespoons of the soy sauce. Stir fry for 2 to 3 minutes, then add the water, the remaining 1/4 cup soy sauce, the leeks, ginger, star anise, bay leaves, bouillon, red chili peppers, and salt. Bring to a boil, then reduce the heat and simmer for about an hour, until the sauce is thick (I left it bubbling on the stove for about 4 hours). Discard the bay leaves.
Enjoy!

Recipe adapted from On the Noodle Road, Jen Lin-Liu

PORK TENDERLOIN WITH BLACKBERRY MUSTARD SAUCE and PORK AND APPLE TOURTIERE and GARLIC PORK SHOULDER and GREEN CHILI STEW

Summer pork Fest - tenderloin, shoulder and ground!! After all, we are in Razorback country!!

PORK TENDERLOIN WITH BLACKBERRY MUSTARD SAUCE

1 1/2 teaspoons minced fresh thyme, divided use

1/2 teaspoon ground black pepper

1/2 teaspoon salt

1/4 teaspoon ground allspice

1/4 teaspoon ground cinnamon

2 cloves garlic, peeled minced

3/4 pound pork tenderloin

1 tablespoon olive oil

1 1/4 cups chicken broth, divided

2 tablespoons balsamic vinegar

1 tablespoon brown sugar

1 teaspoon corn starch

2 tablespoons water

1/4 cup blackberry mustard (recipe follows)

3/4 cup fresh blackberries

Combine 1/2 teaspoon of the thyme, the black pepper, salt, allspice, cinnamon and garlic in a bowl, mix well.

Trim fat from pork, rub pork with thyme mixture. Place pork in a shallow dish, cover and chill 2 hours.

Coat a large skillet with cooking spray, add olive oil and place over medium-high heat until hot. Add pork, cook 4 minutes, turning to brown on all sides. Add 1/4 cup of the chicken broth and vinegar to skillet, bring to a boil. Cover, reduce heat, and simmer 25 minutes, or until meat thermometer registers 160 degrees.

Remove pork from skillet, set aside and keep warm.

Add remaining cup of chicken broth and brown sugar to skillet, bring to a boil and cook 5 minutes or until broth mixture is reduced to 1/2 cup. 

Place cornstarch in a small saucepan, gradually add water, blending with a wire whisk. Stir in broth mixture and 1/4 cup blackberry mustard, bring to a boil over medium heat, and cook 1 minute, stirring constantly. Remove sauce from heat, stir in remaining teaspoon of thyme.

Serve tenderloin with sauce and garnish with fresh berries.

BLACKBERRY MUSTARD

1/2 cup fresh blackberries, smashed

1/4 cup Dijon mustard

pinch of sugar

Process blackberries, mustard and sugar in a food processor until well blended.

Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, August 2004

www.arkansasonline.com/news/features/food/‎ 

PORK AND APPLE TOURTIERE

15 ounce package refrigerated pie crusts
3 slices of bacon, finely chopped
1 onion, finely chopped
1 pound ground pork
2 apples, peeled, cored and finely diced
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg

Remove the crusts from the box and let sit at room temperature.
In a large skillet over medium heat, cook the bacon until it begins to brown, about 5 minutes. Add the onion and saute until tender and golden about 10 minutes.
Add the ground pork. As it cooks, break it up with a wooden spoon, cooking until no traces of pink remain, about 5 minutes.
Stir in the apples, thyme, salt, pepper and nutmeg. Remove from heat and cool.
Heat the oven to 400F.
Line the bottom of a 9-inch pie plate with one of the crusts. Add the cooked pork and apple filling, spreading it in an even layer.
Place the remaining crust on top, then pinch and crimp the edges together.Make several small slits on the top crust for venting.
Bake the pie for 35 to 45 minutes, or until the crust is golden and the filling is bubbling.
Enjoy!
Recipe adapted from The Morning News, November 2008

GARLIC PORK SHOULDER

1 garlic head, separated into cloves and peeled
1 tablespoon salt
1 tablespoon whole black peppercorns
3/4 cup loosely packed fresh oregano leaves
1/4  cup olive oil
2 tablespoons white wine vinegar
1 (3 1/2 to 4 pound) bone in pork shoulder

Place garlic, salt, peppercorns and oregano in the bowl of a food processor. Process until garlic is chopped. Add olive oil and vinegar and process to form a thick paste. Place pork in a large roasting pan, fat side up and score the top with a sharp knife. Rub garlic mixture over meat, refrigerate at least 3 hours or overnight.
Heat oven to 350F.
Place the pork in the oven and roast about 3 hours, until the internal temperature reaches 160F. Let the pork cool slightly and then slice.
Enjoy!

Recipe adapted from Relish Magazine
relish.com/recipes/

GREEN CHILI STEW

1 pork loin, cut into small cubes
4 yellow onions
2 (10 ounce) cans petite chopped tomatoes
4 cloves of garlic, finely chopped
2 jalapeño peppers, seeds removed and finely chopped
1 (10 ounce) can rotel tomatoes
3 medium potatoes, peeled and cut into small cubes
3 or 4 (4 ounce) cans of chopped green chilies
1/2 teaspoon cumin
1 1/2 teaspoons salt
1 teaspoon Italian seasoning
1/2 teaspoon oregano
freshly ground black pepper to taste

Salt and pepper pork cubes, roll in flour, brown in oil. When browned, add to a stock pot. Saute onions until tender, add chopped garlic, cook two minutes more, stirring often. Add onions, garlic and remaining ingredients to pot.
Simmer 2 hours, stirring occasionally. Adding water and more seasoning as required.
Enjoy!

Recipe adapted from The Morning News, October 2006

GARDEN TOMATO SAUCE OVER PASTA

I made this nutritious pasta sauce for the kids, before leaving on a date night with my husband. Although I thought it was delicious, my three connoisseurs expressed their strong opinions and left the majority on their plates. I enjoyed the healthy left overs the next day, the perfect counterbalance to the rich meal I had enjoyed the evening before.

GARDEN TOMATO SAUCE OVER PASTA

1 onion, diced
1 tablespoon olive oil
2 garlic cloves, minced
1/2 to 1 pound of tomatoes, cored and chopped
salt and freshly ground black pepper
1/2 cup red wine
1 tablespoon tomato paste 
3 tablespoons chopped fresh oregano

Saute onion in hot oil, over medium high heat, 3 to 5 minutes or until tender.
Add garlic saute 2 minutes. Add tomatoes, salt and freshly ground pepper to taste. Cook, stirring often, 2 or 3 minutes or until tomatoes start to release their juices.
Add wine and tomato paste and cook, stirring occasionally, 8 to 10 minutes, or until almost all liquid has evaporated. Remove from heat, and stir in oregano. Serve sauce over hot cooked pasta.
Enjoy!

Recipe adapted from Southern Living, August 2012
www.southernliving.com/food/‎

POT ROAST MEATLOAF

My daughter requested meatloaf for dinner, and thankfully I came across this delicious looking recipe in a Jamie Oliver cookbook, I had taken out from the library.
I absolutely loved the simple but surprising sauce - it was incredibly rich and flavorful - and could have been a meal in itself. We have a hot smoked paprika powder that I used and I think that contributed to the wonderful flavor and depth of this dish.
In fact, I had to make this recipe twice to get a picture because the first time it was eaten so quickly.

POT ROAST MEATLOAF

2 onions
olive oil
salt and freshly ground black pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
12 plain crackers
2 teaspoons dried oregano
2 teaspoons Dijon mustard
1 pound ground beef
1 egg
4 cloves of garlic
1 teaspoon smoked paprika
2 tablespoons Worcestershire sauce
1 15-ounce can of garbanzo beans, drained
1 14 ounce can of diced tomatoes
2 tablespoons balsamic vinegar
2 sprigs of fresh rosemary

FOR MEATLOAF
Heat oven to 475F.
Peel and finely chop 1 of the onions. Place in a large frying pan on a medium high heat with 2 lugs of olive oil and a pinch of salt and pepper. Add the ground cumin and coriander. Fry, stirring occasionally for about 7 minutes or until softened and lightly golden, then put into a large bowl to cool. Place the crackers in a food processor and pulse until they are fine crumbs.
Add to the bowl of cooled onions with the oregano, mustard and ground beef. Crack in the egg and add another good pinch of salt and pepper. With clean hands, scrunch and mix up well.
Pat the mixture into a football shape, rub it with a little oil, and place in a baking dish. Put it into the oven, and turn down the temperature immediately to 400F. Bake for 35 to 40 minutes.
FOR THE SAUCE
Peel the other onion and chop. Peel and slice the garlic. Place the onion and garlic in a large pan on medium heat with 2 lugs of olive oil, the paprika and a pinch of salt and pepper. Cook for around 7 minutes, stirring occasionally until softened and lightly golden. Add the Worcestershire sauce, garbanzo beans, tomatoes, balsamic vinegar and rosemary leaves. Bring to a boil, then turn the heat down and let it slowly simmer for 15 to 20 minutes.

Remove the meatloaf from the oven, slice and serve with the sauce.
Enjoy!

Recipe adapted from Jamie's Food Revolution, 2008
www.jamieoliver.com/us/.../jamies-food-revolution/about_jamie_oliv...

GORGONZOLA WALNUT POTATOES and ROASTED RED PEPPER SAUCE

Here in Fayetteville, Arkansas we recently hosted the annual Bikes, Blues and BBQ event. Statistics show, it's the second biggest bike rally in America and the largest benefitting local charities! I must admit, its not really my thing, but it does bring a lot of energy, fun, fundraising opportunities, enormous smoked turkey legs and noise to our town - and I do feel a sense of pride that all of these people experience, even for just a short time, this incredible place I call home.
Because we didn't have a bike or the blues, we made our own barbecue. My husband smoked chicken, and I made gorgonzola walnut potatoes and a roasted red pepper sauce to accompany our delectable main dish.

GORGONZOLA WALNUT POTATOES

Quarter 1 1/2 pounds of small potatoes, boil in salted water 20 minutes, or until tender.
Drain potatoes and coarsely mash with 1/2 cup half and half, 1/4 cup butter, salt and pepper to taste. Gently mix in 2/3 cup gorgonzola cheese or other blue cheese of your choice, and 1/4 cup chopped fresh parsley. Sprinkle with 1/2 cup chopped toasted walnuts.
Enjoy!

Recipe adapted from Southern Living, March 2010
www.southernliving.com › Food › Recipes

ROASTED RED PEPPER SAUCE

1 cup roasted red bell peppers
1/4 cup finely chopped gherkins or cornichons
2 tablespoons capers, chopped
2 teaspoons finely chopped tarragon
1/2 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1/2 cup mayonnaise
salt and freshly ground pepper

Pat the roasted peppers dry and finely chop. Transfer to a medium bowl and stir in the gherkin, capers, tarragon, lemon zest and juice and mayonnaise. Season to taste with salt and pepper and serve.
Enjoy!

Recipe adapted from Food & Wine, June 2008
www.foodandwine.com/monthly/june-2008