The inspiration for this soup was the cookbook, Twelve Months of Monastery Soups and a container of leftover mashed potatoes. Actually, I’m not sure how this happened as leftover-any-kind-of potaoes are not something we generally have to deal with at this house.
But back to the recipe which is potato dumpling soup. But here’s the thing — I took the cookbook to work, planning on reading through it over lunch but then I left it at work. So, no cookbook that night at home. I totally had to wing it. I think this turned out pretty well as I couldn’t really remember what was in the original recipe and sort of had to come up with my own version of potato dumpling soup.
I was planning on changing it a bit anyway (using broth for the water used in the book and well, adding the porcinis) so it probably wasn’t that big of a deal that I did not have the original recipe to consult.
The recipe uses leftover mashed potatoes, so it’s a great use for those. If you don’t have any leftover, well, just make some, I suppose. I was lucky in that the potatoes I had in . . . → Read More: Kind of From a Cookbook: Porcini & Potato Dumpling Soup
This recipe is from Fondue: Great Food to Dip, Dunk, Savor and Swirl by Rick Rodgers. I think I’ve had it for about five years but I haven’t used it before this batch of fondue. Why use it now? Well, jwa got me this awesome fondue pot for my birthday! It was on my Amazon wish list but I didn’t really expect to get it (because, dude, it’s a $135(!!) fondue pot), and he completely surprised me with it.
I thought he was going to get me the tea kettle on my list and I picked up the box and thought, “Damn. This is very heavy for a tea pot.” Well, that’s because it was a cast iron fondue pot. Hooray!
For the first recipe, I thought and thought. Then I thought about it some more. What is worthy of the first fondue in this great new pot? Well, one that has red wine, a whole block of Tillamook extra sharp cheddar and two heads of roasted garlic, that’s what.
For the fuel, I went to the Williams-Sonoma by work and got a 3-pack of those gel tubs for fondue pots. It worked just fine in the burner. . . . → Read More: Cheddar, Roasted Garlic and Zinfandel Fondue
Edited to add: Round Up is up.
Waiter, There’s Something in my…#2, is hosted this month by Cook Sister. I had to think long and hard for this event. Pie. What kind of pie? It’s winter, so no peach pie. A savory pie? Maybe. Hmmm… This clearly was going to take some effort.
One of the requirements for the pie, is that it is covered with two crusts (as opposed to an open-face type of pie). In the end, I chose sweet and went with a ginger pear pie because it sounded interesting and also, I like pears a lot. And jwa likes pie in general, so it was a good choice all around. This was also the first time I had ever made a closed-variety, two-crust type of pie.
The recipe comes from Bon Appétit Magazine and I made it pretty much exactly as written. I used the suggested Buttermilk Pie Crust recipe and it turned out really well. You could also use a prepared pie dough but this one was very easy to make. You could even make it ahead of time and have it all ready for when you want a pie. And who doesn’t want . . . → Read More: Waiter, There’s Something in My…Pie#2
Super Foods Friday overslept this morning and then took the day off. Lazy Super Foods Friday! SFF should be back next Friday. Sunday night the Pear Ginger Pie should be up. Really.
Next week: fondue, a creme brulee and who knows . . . → Read More: Ooops!
Pork Tenderloin en Croute with Creole Mustard Sauce
This makes a really great Sunday night dinner or whenever you have some extra time. It’s pretty easy (although there are a number of steps) and it also looks very impressive, so it would be good for company. I saw this on Emeril Live and although I wanted to turn the channel, I just couldn’t because, hello!, he was was wrapping a pork tenderloin in puff pastry! How can I turn away from that? Exactly, I couldn’t.
Speaking of couldn’t — I could not find Creole mustard so I just used regular Dijon mustard and added some Creole seasoning blend that I had in the cabinet. Seemed to work just fine. If you don’t have Creole seasoning I would mix some onion powder (1 tsp), garlic powder (1 tsp), celery seed (1/2 tsp), a little cayenne pepper (pinch), sweet paprika (1/4 tsp) and some dried basil and oregano together (1/4 tsp each). Then use about 1/2 teaspoon of that mixture in the sauce.
For the tenderloin and pastry:
1 tbsp unsalted butter
1 pork tenderloin, trimmed of all fat and silver skin
Salt & pepper
2 tbsp olive oil
1 1/2 cups diced onions
1/2 cup diced . . . → Read More: Everything is better en Croute