Meaty Monday: Whole Cauliflower with Brown Butter, Sage & Capers

What was left of the cauliflower after the photo shoot...

A lot of things changed last spring when Chuck died, and I simply lost my cooking mojo. It is coming back, bit by bit, and I think some of it has been rekindled by the lovely vegetables and meat I've found in my CSA shares. Life has a habit of going on. Luckily. On Friday afternoon, I had just finished shooting this cauliflower dish when my pal John wanders into the kitchen and says, "What's THAT???! It smells wonderful." Those pictures didn't turn out as well as I'd have liked, but this shot of it after the two of us had a go at the cauliflower right on the platter says it all. The cauliflower is tender, but just holds together until you collapse with a fork it into the rich, toasty brown butter sauce.

Even though today is usually Meaty Monday around here, you need a few good, fast side dishes to go along with the meat. More than a few.  Especially if you eat Primal / Paleo as I do. The uninformed think it is a meat-centric diet; actually it isn't, it's mostly vegetables with moderate portions of high quality animal protein a time or two a day. I generally aim for two cups of cooked vegetables (or the equivalent raw) at each meal, including breakfast.  Just no grain, legumes or processed sugar, although I avoid any kind sugar most of the time.

There has been an absolutely beautiful cauliflower recipe circulating the 'net for the last few years with a whole roasted cauliflower and sauce. The cauliflower roasts for about 1-1/2 hours. Gorgeous, but who, on a work night, really has time to roast anything for that long? I don't.  Can't speak for you, though.  In my  CSA box this week from Lancaster Farm Fresh Cooperative is a lovely, locally grown cauliflower, and it deserves to be shown off. This is the way to do it. The absolutely fastest way to cook a whole, intact, cauliflower is in a pressure cooker. It cooks in 6 minutes flat, and brown butter, one of those delicious but fussy sauces can be making itself in 5 minutes in your microwave with no watching on your part. And you pop the butter in the micro while the cauliflower cooks. Instant dish. Spectacular. Lick the plate good.

This really isn't a recipe. More of a technique following a list of ingredients. If you are Primal / Paleo, use pastured butter.  Set out all your ingredients, and have the sage cut and the lemon squeezed before you so much as touch the pot. This is vegetarian, Paleo, Primal, gluten free, and utterly delicious.

Please use a pressure cooker of 5 quarts or larger with a rack or basket in it and always, always, follow the manufacturers instructions to the letter.

Evidently I can still cook, but the photo skills are rusty.

Whole Cauliflower with Brown Butter, Sage & Capers 

From start to finish, this takes perhaps 15 minutes , and most of that time is hands-off, so you can multitask and make some sautéed salmon or pan-grill some steak while it is all cooking.

1  2 lb. whole cauliflower, leaves removed and stem trimmed flush
2 oz. unsalted butter
Juice from 1/2 lemon
6-8 fresh sage leaves, slivered
2T capers, drained
sea salt and fresh ground black pepper

1. Place 1-1/2 to 2 cups of water in the pressure cooker. Set the rack or basket inside, and set the cauliflower on the rack. Close the lid and seal according to the manufacturer's instructions. Bring to high pressure over high heat. While it heats, place the butter in a deep microwave safe bowl ( I use a 2-cup heatproof glass measuring cup), and cover with waxed paper or parchment, large enough to tuck under the bowl to contain any splatters.

2. When the pressure cooker reaches high pressure, reduce the heat to maintain high pressure for 6 minutes, and cook the butter in the microwave for 4 minutes on high. If the butter isn't brown enough, give it another minute. Remove the bowl carefully from the microwave and set aside.

3. When the cauliflower has cooked for 6 minutes, release the pressure quickly, using the vent carefully (see your manufacturer's instructions for details). When the pressure is down, open the unit away from your face to keep the steam away and carefully lift the whole cauliflower out using two big cooking spoons, or a big cooking spider. Place it on a an attractive platter.

4. Stir the sage into the hot brown butter, followed by the lemon juice and capers. Season to taste with salt and pepper, and then pour over the cauliflower and serve.

Serves 2 to 4 depending on how greedy you are about brown butter.

Creamy Sweet Potato, Kale and Smoked Turkey Soup

I have been gone from around here for nearly two months, and I'm sorry if you all came looking and I wasn't here. My husband was diagnosed with cancer beck in November and it has changed everything. Everything. More time spent in hospitals, and OR waiting rooms. I miss you. I've missed writing this blog, and especially, I've missed cooking. But since his ability to eat much is limited right now, cooking has taken a back seat to simple snacks like stewed fruit, grilled cheese and the occasional bowl of cereal. Not particularly interesting for a food blog.

A few weeks ago I had a lot of meals in the hospital cafeteria; while there are plenty of restaurants around Jefferson University Hospital in Philadelphia, the weather was mostly in the single digits during the daytime, and only a crazy woman would venture out. I'm crazy, but not that kind of crazy. One day, after some sad and disappointing news from the surgeon, I went down to the cafeteria to drown my sorrows in soup.

They have pretty good food at Jeff; if you don't think so, you should try the dismal stuff they have at our local community hospital cafeteria, if you can ever find it open. Did I mention I've spent an awful amount of time hanging around hospitals? Anyway, the soup of the day was billed as Sweet Potato and Smoked Turkey Soup. Smelled wonderful and the color was gorgeous. The sweet potatoes were pureed into a creamy soup, and there were enough bits of smoky turkey and vegetables to keep it interesting. Soothing, satisfying and warming.  Good enough to know I could make a still better version. So here it is.

Please try to use organic vegetables in this if possible. More love in them. Fewer carcinogens, hopefully.  The easiest way to puree this soup is with an immersion blender. I use a Bamix. I've blown out practically every other brand until I got this Bamix. They invented the immersion blender, and they're made in Switzerland. Mine has lasted 8 years so far...Oh, and if you don't eat that piece of bread I have on the side of my bowl there, this soup is Paleo, dairy free, grain free, and gluten free, as long as your curry powder is gluten free. If you do dairy, a dollop of Greek yogurt, or sour cream on top would be nice.

Soothing creamy sweet potato, kale and smoked turkey soup.

Beautiful Creamy Sweet Potato, Kale and Smoked Turkey Soup

Two smoked turkey drumsticks (naturally smoked, free range if possible)
1 peeled large onion, studded with a single whole clove
1 bay leaf
1 large peeled carrot, sliced thick
1 large celery stalk, coarsely chopped
1 garlic clove, peeled
water
2 lb. sweet potatoes or orange yams, peeled and sliced into rounds
1 Tbsp curry powder, sweet or hot as desired
1 small bunch of Lacinato (Dinosaur) kale, sliced into ribbons (about 4 cups, packed)
salt and pepper to taste

1. Place the turkey drumsticks, the onion studded with the clove,  bay leaf, carrot, onion garlic and celery into a deep soup pot and fill with water until everything is covered by about 2" to3". Will probably be about 3 quarts of water. Bring to a boil, turn down to medium heat, partially cover and let simmer until the turkey is about to fall off the bone, about 45 minutes.

2. Remove the turkey, and set aside to cool. Remove the bay leaf, and the onion from the smoky stock. Remove the clove from the onion and discard the clove. Toss the onion back into the stock, along with the sweet potatoes, and the curry powder. Bring back to a boil, uncovered, and cook about 30 minutes, or until the sweet potatoes are falling apart tender.

3. Puree your soup smooth in the pot with your immersion blender (or carefully in a regular blender); you should have about 1-1/2 quarts of pureed soup. Shred the turkey meat into bite sized bits, and add it, plus the kale to the pureed soup. Simmer about 15 minutes until the kale is tender and the flavors meld. Taste for salt and pepper, then serve.

Makes about 6 hearty servings.

Meaty Monday: Quick Pork Chops with Cabbage, Apples & Hard Cider

Is there anything as comforting sounding as the words "We're having pork chops for dinner"? I don't think so.  If there are pork chops on the menu, I actually look forward to dinner all day. Weird but true.  Cheered me right up at work today knowing there were going to be nice, juicy chops tonight. A Meatless Monday night dinner would NEVER have that effect on me unless it was mac and cheese. And meatloaf. But I digress.

This combination is wonderful--it isn't exactly sweet, but it has the perfect rich pork and crisp apple fall flavor. Obviously, its good washed down with more hard cider. Or a fruity white wine. Or in my case, diet Coke. Let's not go there, either.

This'll take about 45 minutes from fridge to plate and that'll leave you enough time to make a side dish, have a glass of wine and look at your email while the chops simmer. You'll need either a shallow braiser, or a deepish frying pan that has a cover. Feel free to substitute 12 oz. of apple juice for the hard cider if you don't have any on hand.

Some green beans or carrots, and either some nice bread, rice or noodles will round out this recipe quite well.

Quick Pork Chops with Cabbage, Apples & Hard Cider

Quick Pork Chops with Cabbage, Apples & Hard Cider

Serves 4

4 center-cut boneless pork chops, 1" thick (about 6 oz. each, 1.5 lb. total)
salt and pepper
2 tablespoons olive or coconut oil
1 large sweet onion,  cut in crescents
1 apple, shredded on a large hole grated
1 lb. package of cole slaw mix (shredded cabbage and carrot)
1 scant cup apple juice (a juice box is perfect)
1 bottle of hard cider (12 oz.)
2T Dijon mustard
1 teaspoon dried thyme
1 teaspoon poultry seasoning


1. Salt and pepper the chops on both sides. Heat the oil heat in the frying pan over medium high until it shimmers. Add the chops and brown on one side for about 5 minutes until well browned.  Turn and brown the second side for about 3 - 4 minutes. Remove the chops from the pan to a plate and set aside.

2. Add the onion, the shredded apple and the cabbage mix to the pan and toss well. Season with salt and let wilt for a minute or two. Add the apple juice, the hard cider and the Dijon mustard, stir well and bring to a simmer, loosening any browned bits from the bottom of the pan.

3. Stir in the thyme and the poultry seasoning, and then return the pork chops and any accumulated juices to the pan. Bring to a simmer, cover and let cook about 35 minutes until the chops are cooked through and tender. Taste for seasoning and add salt and / or pepper as needed. Enjoy!

Meaty Monday: Braised Pork Chops with Fennel, Tomatoes & Potatoes

It was 80º here two weeks ago, and we'll likely have our first light frost at the end of the week. Doesn't seem fair. I haven't even brought in all my houseplants yet. The ONLY thing I like about the coming winter is the hearty, comforting food. I'll just console myself with dishes like this lovely one-pot dinner  of pork chops and fennel until spring comes. Or the seed catalogs arrive...

Last year I made a slightly different version of this dish, but I think it was  too herbal, so bear with me. This is a meal that's quick to prepare, reheats well, and is so, so satisfying on a cold night with a glass of beer. Contrary to popular belief, the flavor of anise is even better in savory dishes than it is in sweet things. It's actually not as intense here as it would seem; it melds beautifully into the herbal background and lets the flavor of the pork shine.

This is a wonderful, aromatic one-pot meal, and a green vegetable or a salad will round it out nicely.  The dish gluten free, so if you want to serve bread on the side, choose accordingly to the needs of those at your table. Depending on how you feel about potatoes, you may want to modify this for a paleo dinner, and again, if you omit the potatoes, it would be a good low carb or Atkins-type meal.

We'll just serve ourselves from the pan tonight because I'm L-A-Z-Y.

Braised Pork Chops with Fennel,  Tomatoes & Potatoes
Serves 4

Ingredients:

2 T olive oil
4 boneless center-cut pork chops (heritage if possible), 1" thick, salted and peppered
1 large onion, diced
1 large fennel bulb, cored, sliced, both white and green parts
Fennel fronds reserved for garnish
3 cups small, yellow potatoes, halved or quartered
2 cups of chopped fresh tomatoes , OR 1 15oz. can diced tomatoes, no salt added
1 cup chicken stock
pinch hot red pepper flakes
2T Italian seasoning
2T Anisette liqueur or Pernod
Salt
Freshly ground black pepper

Instructions:

1. Heat the oil on medium heat in a large, deep covered sauté pan until is begins to shimmer and smoke and add the pork chops. Brown the chops, about 4 minutes per side, adjusting the heat as needed.

2. Remove the chops to a plate and set aside, leaving any fat in the pan. Add the onions, fennel bulb, and potatoes. Salt lightly, and cook until the onions and fennel begin to soften. Add the tomatoes,  stir up any browned bits from the bottom of the pan, then add the stock, the red pepper, the Italian seasoning, and the Anisette liqueur.  Bring to a simmer and stir well.

3. Add the chops and any accumulated juices from the plate, return the mixture to a simmer, cover and cook about an hour, until the pork is very tender. Place the chops on a serving platte, and spoon the vegetables and juices over it all. Garnish with the fennel fronds.

Meaty Monday, Again: Quick Pork Tenderloin with Sweet Balsamic Glaze

This is a command performance. It's required by unnamed members of my household that we have this instead of the leftover chicken, so you all will have to have it again, too.


Some Mondays, its about all I can do to get myself out the door, fully dressed and caffeinated.  Not always, but on some of them, I am impressively organized and have dinner prepped and even some laundry done before I jump in the car to commute. Unfortunately,  my zombie-like Monday mornings probably outnumber the organized Mondays three to one. You too?

Those frazzled days are also the ones I'm most likely to need a good fast dinner that's both totally delicious and totally idiot proof. This succulent pork tenderloin is one of those meals. While I'm on the subject of pork tenderloin I want to complain about how they come packed from most supermarkets. Why the heck, when  they almost always pack unflavored pork tenderloins in pairs, are they so different in size and weight? Most of us will usually cook them both, and one is usually at least double the size of the other, thus letting most of us, drastically over or undercook at least one of the tenderloins? Remember, this cut is comparatively the same as a beef tenderloin. A pork tenderloin is not the same thing as a pork loin. It makes me livid when I see slow cooker recipes for pork tenderloin --after all, you wouldn't toss a filet mignon into the crock, would you?

Anyway, this couldn't be a simpler, more toothsome dish to make quickly at the end of a busy day.
This grilling technique called "7-6-5" is featured in Fine Cooking Magazine; it really is pretty much idiot proof, and I suggest you take a look at the original. It really does prevent overcooking this lovely, tender cut of pork.  We prefer ours a little less done, more of a pinkish medium rare, at just over 140ºF so we cook ours 6-5-5. The original timing should bring it to above 145º after the cooking is completed. Oh, and pork is safe to eat and juicy at 140º, even if your Mom, like mine, tended to cook it to death.

The balsamic glaze is wonderful, and you need very little per serving --just a tablespoon or two, but if you are eating paleo or primal, or counting carbs, you may want to limit how much sauce you use, or choose something else like a bit of mayonnaise mixed with a bit of Dijon mustard.

Quick Pork Tenderloin with Sweet Balsamic Glaze

Quick Pork Tenderloin with Sweet Balsamic Glaze

Serves 2-3

A 1-1/4 to 1-1/3 lb. pork tenderloin (NOT pork loin)
kosher salt
fresh ground black pepper

For the Sweet Balsamic Glaze:

1/2 cup all-fruit apricot or seedless raspberry jam
1/4 cup balsamic vinegar
1/4 cup water
1/2 teaspoon garlic powder
pinch of salt

1. Preheat your grill to high. Unwrap tenderloin, and liberally coat with pepper and salt.

2. Place all the balsamic glaze ingredients in a small saucepan, bring to a boil, stirring. As soon as the sauce is thick enough to coat a spoon, in about a minute, set it aside and keep warm.

3. Oil the grill, and then place the tenderloin on the grill and close the cover. Cook on one side for 7 minutes for medium cooked pork, just 6 minutes for medium rare. Open the lid and turn the meat over, and recover the grill. Cook on the second side for 6 minutes for medium meat, and 5 for medium rare. next, shut off the heat and do NOT open the grill for 5 minutes. If you really like well-done (and dry!) pork, leave  the tenderloin in the closed grill for 7 minutes after turning off the heat. Test with an instant read thermometer for doneness if desired.

4. Place the meat on a cutting board and let stand for 5 minutes before slicoing. Serve with the balsamic glaze drizzled over each serving.

Meaty Monday: Speedy Simple Soy Garlic London Broil & Leftovers

You know those stories about how you can cook once and eat twice? You know what word they never use? Leftovers. Leftovers sound so unglamorous, like a week old tuna sandwich deserted in the office fridge. Truly, there are two kinds of meals, the kind that produce leftovers that really should be forgotten in the office icebox, and then there are the kind that are so good you HOPE there will really be enough for another great meal. This is the kind of grilled meat that will  make you fervently hope there will be leftovers, if you just stop chowing it down at the first meal.

You all know my preference for flank steak over top round for grilled London Broil. That said, you can use whatever steak your budget and your tastebuds prefer. Flank used to be a cheap cut, but, at least around here, its pretty pricey. This marinade is very simple to whip up. I do it in the morning while the coffee is brewing, and let the steak loll in its tasty bath all day. It will help to flip the meat in its bag during the day; but if the meat is mostly submerged, don't worry about it too much. If you can, try to remember to turn it over just before you run out the door. This amount of marinade will cover a flank steak,  however, if you are using top round, and your meat is more than 1-1/2" thick, just double the ingredients, so the meat is covered in the flavorful liquid.

     Speedy Simple Soy Garlic London Broil

Speedy Simple Soy Garlic London Broil

Serves 4 or 2 with great leftovers


1-1/2 to 1-3/4 lb. beef flank steak or top round cut for London broil (approx 1-1/2" thick)

Marinade ingredients:

1/2  cup gluten-free tamari soy ( I prefer lower sodium)
1/4 cup gluten free  Worcestershire sauce
3 tablespoons crushed garlic (jarred is fine)
2 tablespoons honey or 3 tablespoons granular erythritol
1/2 cup dry red wine

Score the meat, about 1/4" deep with parallel cuts about 1" apart on both sides of the meat. Place the meat in a zip top plastic bag or a container just large enough to hold the meat flat.

Mix all the marinade ingredients and pour over the meat in the bag or container. Turn the meat to coat it well on both sides, although the meat should be just about submerged in the marinade. Chill for at least 6 hours and up to 12 hours.

Heat your grill to high heat, about 550º, remove the meat from the marinade, and discard the marinade. Grill a flank steak for about 3 to 4 minutes a side for rare to medium rare, a round steak about 4 to 5 minutes a side. Cook longer to your own liking as desired.

Meaty Monday: Pork Chops with Smoked Paprika, Roasted Peppers & Braised Onions

A break in the heat means a wonderful dinner
that's not grilled, for a change!

Cook the onions until they turn gold and translucent...
they get sweet!

Smokey, juicy pork chops, oh, deliciousness!

Yep, this is a rerun. But Chuck has been complaining that we haven't had this is a long time and I've been working and gardening, working and gardening. Last time I made this was last summer when I told you all about it, and it's a perfect dish for a Meaty Monday because you can have it on the table in about a half hour, and for much of that time, the food is in the oven.  So you can sit and have that much deserved beer. Sadly, we are not having the little cool-off we had last year...but we do have air conditioning...

We must be having a blip in our oven-like summer. Suddenly for the last couple of days, it's actually been nice. Like "my shirt isn't stuck to my back" nice. Nice enough for a hot dinner from the oven. A lapse in the heat and humidity. Even though I go from my air-conditioned job to my air-conditioned car to my air-conditioned home, I'm just not that motivated to turn on the oven. Not when it's just plain hot-hot-hot. But I am really tired of grilled this and that.

Even though I do love summer, it made me very happy to make a deeply smoky, spicy, oniony base for some nice, thick bone-in sirloin pork chops. Without having to think about how much it might heat up the kitchen. I miss the savoryness of cooler weather foods. Just not the cold weather. This Spanish-inflected dish doesn't take that long in the oven, so you really could consider it for just about any time of year.

We enjoyed our chops over simply sauteed mushrooms and spinach for a grain-free, gluten free and Paleo dinner. And best yet, since we were just two at dinner last night, there are leftovers for today. When the heat comes back this afternoon, I'll just have to reheat. For now, yippee! for the nice blip in the weather and a flavorful baked dinner.

Note: Smoked Spanish paprika (pimentón) comes usually in either mild or hot, but be careful. Even the mild can pack a wallop at the two tablespoons used in this recipe. Use your discretion.

Pork Chops with Smoked Paprika, Roasted Peppers and Braised Onions
Serves 4

4 bone-in sirloin pork chops 1/2" to 1" thick
salt, fresh ground pepper
2 T olive oil or coconut oil
4 cups sliced onions (about 3 large)
2 garlic cloves, minced
2T smoked Spanish paprika (pimentón, see note)
1 12-oz. jar fire roasted red peppers, drained and coarsely chopped
1 cup dry Sherry or white wine
Salt and pepper to taste
chopped parsley for garnish

Preheat oven to 350°F.  Spray a shallow baking dish with cooking spray and set aside. Salt and pepper the pork chops on both sides lightly. Heat the oil in a large nonstick pan, and quickly brown the chops on both sides, remove from pan and set aside on a plate.

Add the onions to the oil and stir well to cover with the oil, salt lightly and cook about 5 minutes until the onions begin to brown a bit and turn golden. Stir in the garlic and the smoked paprika and mix well. cook for about a minute, then add the roasted peppers and the wine. Bring to to a simmer, cover the pan and turn down the heat. Cook for about 5 minutes until the unions are nearly translucent.

Place the pork chops in the prepared baking dish, then removing the cover from the pan, and stirring up all the juices, pour the onion and paprika mixture on top of the pork chops. Taste the juice for seasoning.  Bake in the oven uncovered, about 20 minutes until they are cooked through.

I like this with sautéed spinach and mushrooms, or this cauliflower puree. If you like potatoes or a grain, go for it.

Speedy Natural Microwave Ketchup No Added Sugar

Sometimes I'm just being so good about what I'm eating I can't stand myself; and then I find the cookies. Last night I had a nice grass-fed burger on one of my Funky Flax buns, with some smoked bacon on top and it was delicious. I also had this wonderful sweet, spicy ketchup and a pickle on it. Would have had red onion, but had none. I really do try to avoid grains,  sugar and its evil cousin, HFCS. Problem is even the organic ketchups, while they don't have HFCS in them, or even GMOs, they are full of sugar, and  not for me because I am not a modest ketchup user.  One serving? Hell, I just slather it on. I love the tangy flavor of homemade far more than the ubiquitous commercial stuff, although if that's what's available...

Now, last year I gave you a stove-cooked version of no sugar added ketchup, but when you are going to eat in an hour or so, it just won't be ready to eat in time. Hence this high speed version that you microwave for just 3 minutes. It's actually delicious still warm, but even better after it stands about an hour or longer.  Will keep about 2 weeks, covered in the fridge.

Oh, and I was so good about dinner last night, and then I DID find the cookies.

Speedy Natural Microwave Ketchup with No Added Sugar

Speedy Natural Microwave Ketchup with No Added Sugar

Note: if you can buy tomato products in glass containers, I highly recommend you do so as the linings of many cans still contain BPA. Read the label, it will usually tell you if the lining is BPA-free.

Makes about a cup.

6 oz. tomato paste
1/2 tsp. cinnamon
1/4 tsp ground cloves
1/2 tsp. garlic powder
2T rice wine or cider vinegar
1teaspoon Cholula or other hot sauce
Liquid or powdered Stevia  (two servings worth depending on brand)
black pepper
1 tsp kosher salt

1. Mix all the ingredients in a 2-cup or larger microwave safe container.

2. Cove and microwave for 3 minutes. Remove and stir. Serve warm or chilled.

Meaty Monday: Quick Pork Tenderloin with Sweet Balsamic Glaze

Some Mondays, its about all I can do to get myself out the door, fully dressed and caffeinated.  Not always, but on some of them, I am impressively organized and have dinner prepped and even some laundry done before I jump in the car to commute. Unfortunately,  my zombie-like Monday mornings probably outnumber the organized Mondays three to one. You too?

Those frazzled days are also the ones I'm most likely to need a good fast dinner that's both totally delicious and totally idiot proof. This succulent pork tenderloin is one of those meals. While I'm on the subject of pork tenderloin I want to complain about how they come packed from most supermarkets. Why the heck, when  they almost always pack unflavored pork tenderloins in pairs, are they so different in size and weight? Most of us will usually cook them both, and one is usually at least double the size of the other, thus letting most of us, drastically over or undercook at least one of the tenderloins? Remember, this cut is comparatively the same as a beef tenderloin. A pork tenderloin is not the same thing as a pork loin. It makes me livid when I see slow cooker recipes for pork tenderloin --after all, you wouldn't toss a filet mignon into the crock, would you?

Anyway, this couldn't be a simpler, more toothsome dish to make quickly at the end of a busy day.
This grilling technique called "7-6-5" is featured in Fine Cooking Magazine; it really is pretty much idiot proof, and I suggest you take a look at the original. It really does prevent overcooking this lovely, tender cut of pork.  We prefer ours a little less done, more of a pinkish medium rare, at just over 140ºF so we cook ours 6-5-5. The original timing should bring it to above 145º after the cooking is completed. Oh, and pork is safe to eat and juicy at 140º, even if your Mom, like mine, tended to cook it to death.

The balsamic glaze is wonderful, and you need very little per serving --just a tablespoon or two, but if you are eating paleo or primal, or counting carbs, you may want to limit how much sauce you use, or choose something else like a bit of mayonnaise mixed with a bit of Dijon mustard.

Quick Pork Tenderloin with Sweet Balsamic Glaze

Quick Pork Tenderloin with Sweet Balsamic Glaze

Serves 2-3

A 1-1/4 to 1-1/3 lb. pork tenderloin (NOT pork loin)
kosher salt
fresh ground black pepper

For the Sweet Balsamic Glaze:

1/2 cup all-fruit apricot or seedless raspberry jam
1/4 cup balsamic vinegar
1/4 cup water
1/2 teaspoon garlic powder
pinch of salt

1. Preheat your grill to high. Unwrap tenderloin, and liberally coat with pepper and salt.

2. Place all the balsamic glaze ingredients in a small saucepan, bring to a boil, stirring. As soon as the sauce is thick enough to coat a spoon, in about a minute, set it aside and keep warm.

3. Oil the grill, and then place the tenderloin on the grill and close the cover. Cook on one side for 7 minutes for medium cooked pork, just 6 minutes for medium rare. Open the lid and turn the meat over, and recover the grill. Cook on the second side for 6 minutes for medium meat, and 5 for medium rare. next, shut off the heat and do NOT open the grill for 5 minutes. If you really like well-done (and dry!) pork, leave  the tenderloin in the closed grill for 7 minutes after turning off the heat. Test with an instant read thermometer for doneness if desired.

4. Place the meat on a cutting board and let stand for 5 minutes before slicoing. Serve with the balsamic glaze drizzled over each serving.

Moroccan Seasoned Braised Pork with Yams

Yes, I know. This recipe really takes liberties with Moroccan food. I apologize to my North African readers. There are virtually no authentic Moroccan pork recipes because most people in an Islamic country don't eat pork. I am not about to launch into any sort of religious or political diatribe here except to say that the spices in a sweet and savory ras el hanout ( a Moroccan spice mixture) go very well with pork, especially a lean roast pork like a pork sirloin tip, or a small loin roast. And with yams. Preserved lemon goes with both, too. This is totally and utterly toothsome and I suggest you run right out to the store and buy what you need and make it for dinner tonight.

While this may not strike you as a particularly June-ish dish, and I agree, it was just perfect for dinner on Friday when it was coolish and we got more than 4 inches of rain here near Philadelphia. Miserable dreary day and the pork was just right. Perfect actually, and there will be fighting over the leftovers, because like all braises, it improves with age. Luckily I hid it in the back of the fridge. So its mine.

Moroccan Seasoned Braised Pork with Yams

Moroccan Seasoned Braised Pork with Yams

Serves 4 - 5 

Note: If the ras el hanout you can find doesn't have any cinnamon or cloves in it, add about 1/4 teaspoon each of cloves and cinnamon to the spices.  I consider this dish Primal or Paleo. If you don't use yams, substitute about 4 large carrots for the yams. Hold off adding any salt until the pork is nearly done, as preserved lemon adds a great deal of salt to the finished dish.

Approx. 2-1/2 lb. pork sirloin tip or boneless pork loin roast
2 tablespoons of coconut oil or olive oil
2 large onions, peeled and in 6 wedges each
3 garlic cloves, minced
1/2 large preserved lemon half, rinsed and seeded, pulp and skin minced
2 tablespoons ras el hanout (I like the    brand as it's sweet)
1 teaspoon ground cumin
1/2 cup red wine
1 cup unsalted chicken stock
3  yams (about a pound) peeled and in 1-1/2" inch slices)
Freshly ground black pepper
Salt if needed

1. Heat oven to 350ºF.  In a medium sized Dutch oven that will just hold the pork roast and the yams, heat the coconut oil over medium high heat, and brown the pork roast on all sides, for about 2-3 minutes a side. Remove the roast to a plate, and add the ras el hanout and the cumin. Stir in the oil for 10 -20 seconds, then add the garlic, preserved lemon, wine and the chicken stock.

2. Carefully put the pork back in the pot, topside down, and arrange the onions and yams around the meat. Grind 8- 10 grinds of fresh black pepper over the top.Cover and place the pot in the oven and cook for 1 hour. At this point, turn the meat, rearrange the vegetables and cook about 45 minutes to an hour longer, until the meat is very tender. Taste the juices for salt and add if needed. Serve directly from the Dutch oven at the table.

Perfect Radishes with Butter and Salt

I know, I know. Ina's done them, all doodled up with herbs and such. A hundred other blogs have done them, too. But a good local or homegrown radish, spread with sweet butter, and sprinkled with coarse salt is a thing of delicious beauty. It's also a très français home-style snack. My friend's French parents served it more than once to me when I was in college, but I was still clutching on to my childhood dislike of radishes back then, and simply ate one politely. 

Fast forward, and here I am happily snacking on the same combo with radishes fresh from my own garden. If you can find them, the longer, red and white radishes are sometimes a little sweeter than the round ones.Tastes can and do change, I prove it to myself again and again. Try things more than once. Even if you think you don't like radishes, get some locally grown radishes, some good sweet butter, or even better, cultured unsalted butter (make your own) and the coarse salt of your choice. I personally prefer a sea salt over kosher, but kosher will do.

What you do is, split a radish, butter it with softened butter, dip or sprinkle with salt and pop it in your mouth. If you want to get fancy, spread the butter on a thin slice of baguette, or thin sliced dark bread like rye or pumpernickel, cover the butte with thinly sliced radish and sprinkle with salt. Too fancy for me after a day in the garden, and if you are avoiding grains. If you are following a Paleo program, just use butter made from pastured cream. Oh, yum. Goûtez-le, il est bon ! And I almost forgot, open a nice bottle of wine and enjoy the long, beautiful June evenings.

Just picked.

Meaty Monday: Quick Sweet & Smoky Grilled London Broil

Quick Sweet & Smoky Grilled London Broil

First off, this whole business of calling top round "London Broil" really irks me. Somewhat of a traditionalist at heart, real London Broil, in my heart-of-hearts will always be flank steak. This new nomenclature, calling top round steak London Broil was foisted off on us supposedly by supermarket meat departments (according to my butcher) because there are only a couple of flank steaks on a steer, but a whole lotta top round. Yes, I know it's leaner, and cheaper, but it's not as tender or tasty. So if you have one of these, as I did lurking in the freezer, you need to boost the flavor, hugely. 

Whew, now that I got that off my chest, I have to say that top round can be fabulous. I picked this one up back in May, a nice grass-fed piece of beef top round while it was on sale at my local Whole Foods. Since we just returned from a vacation at the beach, and I haven't had a chance to do any marketing, it just leaped out of the freezer into my hands. Yes, it did.  So I did what any smart girl would do: I thawed it out, and dolled it up.

This wet rub has big flavor, and it's all likely to be things that live in your fridge and pantry all the time. Plain chili powder, cinnamon, black pepper, smoked paprika, jarred garlic, salt and a lime. The cinnamon makes it taste sweet without adding any sugar, and the smoked paprika adds a smoky zing. Like I said, I didn't have time to shop and we still want a good meal. Good for low carbers and paleo eaters as well as everyone else who likes good meat.

Because this meat is so lean, after grilling, a finishing drizzle of really good extra virgin olive oil, flavored olive oil or a pat of butter (flavored or not) would be nice. If you are eating Paleo, or just lazy like me, go for the olive oil. But if you have some minced green garlic scapes in your freezer, or can mince some garden garlic chives, toss them on the meat, drizzle on the oil, add a squeeze of fresh lime and dig in. This rub works really well on flank and skirt steak, too, so keep it up your sleeve.

Note: Top round isn't as tender as flank for London broil, so be sure to slice it thinly, 1/4" or thinner, with a sharp knife against the grain.

Quick Sweet & Smoky Grilled London Broil

Ingredients:

1 tsp. mild chili powder
1/2 tsp. cinnamon
1/2 tsp. smoked paprika (pimenton)
1T crushed garlic (fresh or jarred is fine)
1/2 tsp. fine sea salt
1/2 tsp. fresh ground black paper
zest of 1 lime
juice from 1/2 lime
1-2 T extra virgin olive oil
1.25 lb. Top Round London Broil

Garnish:

2T Extra Virgin Olive Oil
1T minced garlic scapes, or garlic chives
juice from 1/2 lime

Instructions:

In a small bowl, mix everything through the olive oil, and then rub evenly over both sides of the London broil. Place the meat in a zip bag and chill for at least 2 hours and up to 10 hours. Remove from the fridge 30 minutes before cooking.

Pretty much all from the pantry and fridge.

When you are ready to cook, preheat your grill to 550ºF. Oil the grill, and then place the meat on the grill and close the top. Cook for 3 minutes, then turn and cook for 4 minutes on the other side for medium rare. Let the meat stand for 5 minutes before slicing thinly across the grain. 

To serve, sprinkle over the garlic scapes or garlic chives, drizzle with the olive oil and squeeze over the lime.

Serves 3-4.

A Summer Lapse: Pork Chops with Smoked Paprika, Roasted Peppers & Braised Onions

A break in the heat means a wonderful dinner
that's not grilled, for a change!

Cook the onions until they turn gold and translucent...
they get sweet!

Smokey, juicy pork chops, oh, deliciousness!

We must be having a blip in our oven-like summer. Suddenly for the last couple of days, it's actually been nice. Like "my shirt isn't stuck to my back" nice. Nice enough for a hot dinner from the oven. A lapse in the heat and humidity. Even though I go from my air-conditioned job to my air-conditioned car to my air-conditioned home, I'm just not that motivated to turn on the oven. Not when it's just plain hot-hot-hot. But I am really tired of grilled this and that.

Even though I do love summer, it made me very happy to make a deeply smoky, spicy, oniony base for some nice, thick bone-in sirloin pork chops. Without having to think about how much it might heat up the kitchen. I miss the savoryness of cooler weather foods. Just not the cold weather. This Spanish-inflected dish doesn't take that long in the oven, so you really could consider it for just about any time of year.

We enjoyed our chops over simply sauteed mushrooms and spinach for a grain-free, gluten free and Paleo dinner. And best yet, since we were just two at dinner last night, there are leftovers for today. When the heat comes back this afternoon, I'll just have to reheat. For now, yippee! for the nice blip in the weather and a flavorful baked dinner.

Note: Smoked Spanish paprika (pimentón) comes usually in either mild or hot, but be careful. Even the mild can pack a wallop at the two tablespoons used in this recipe. Use your discretion.

Pork Chops with Smoked Paprika, Roasted Peppers and Braised Onions
Serves 4

4 bone-in sirloin pork chops 1/2" to 1" thick
salt, fresh ground pepper
2 T olive oil or coconut oil
4 cups sliced onions (about 3 large)
2 garlic cloves, minced
2T smoked Spanish paprika (pimentón, see note)
1 12-oz. jar fire roasted red peppers, drained and coarsely chopped
1 cup dry Sherry or white wine
Salt and pepper to taste
chopped parsley for garnish

Preheat oven to 350°F.  Spray a shallow baking dish with cooking spray and set aside. Salt and pepper the pork chops on both sides lightly. Heat the oil in a large nonstick pan, and quickly brown the chops on both sides, remove from pan and set aside on a plate.

Add the onions to the oil and stir well to cover with the oil, salt lightly and cook about 5 minutes until the onions begin to brown a bit and turn golden. Stir in the garlic and the smoked paprika and mix well. cook for about a minute, then add the roasted peppers and the wine. Bring to to a simmer, cover the pan and turn down the heat. Cook for about 5 minutes until the unions are nearly translucent.

Place the pork chops in the prepared baking dish, then removing the cover from the pan, and stirring up all the juices, pour the onion and paprika mixture on top of the pork chops. Taste the juice for seasoning.  Bake in the oven uncovered, about 20 minutes until they are cooked through.

I like this with sautéed spinach and mushrooms, or the cauliflower puree recipe I posted last week. Gut if you would potatoes or a grain, go for it.

6 Kitchen Cheats That Beat the Heat

I really love to cook. I really DO love to cook. But when the temperature stays over 90° for days on end, often topping out past 100°, I like to cook a lot less. The most appealing place at that point is not the kitchen. You'll either find me in a pool, wearing Floaties on my arms and clutching a cold drink, or supine, on a sofa, again with a cold drink and the air-conditioning cranked. And I LIKE summer and hate winter. With that  in mind, I do actually cook, or at least prepare tasty edibles that rock and are fast, easy and most of all, cut down on the actual WORK that takes away from my pool floating time. I will probably get drummed out of the food blogosphere for this post, but here it is anyway.

1. If you find a few pre-made spice mixtures that you like, use them. No shame. Nothing faster than sprinkling something delish over a steak or chop and popping it on the grill, especially if you don't have to actually DO the grilling. Curry powder and chili powder are both mixtures that are in most folks spice cabinets, but there are numerous available that will do the trick. Check out how much salt and sugar are in there, though, as well as strange chemicals you don't want to eat. Both Mrs. Dash, Char Crust, and Paul Prudhomme products (none of those companies are paying me to say anything nice about them; I like them) are available in supermarkets, and are good, inexpensive mixes to start with. Anything you can find from Stonewall Kitchen is also to die for; a little pricier, but worth it.

Look carefully, tucked in between my fancy, "gour-may" stuff
 is my trusty Mrs. Dash and Char Crust.

2. Everyone knows about bagged lettuces, but everyone forgets about the lowly shredded cabbage and carrot mix called "Cole Slaw Mix." While it's all well and good with traditional cole slaw dressing on it, you can really go to town with it and all you have to do is open the bag. Plus it's often on sale for like a buck around here. Pop the bag open, and instead of cole slaw, mix it with some peanut sauce (bottled or scratch), some shredded scallion, some fresh cilantro and a few crunchy peanuts. Or just dump it into a soup, or--give it quick saute with some flavored oil and a splash of lime juice. Nice side with grilled fish. Cool, crunchy and good.

3. Rotisserie Chicken. Yes, it's fine eaten right off the carcass. No, you don't have to feel guilty about tossing out the picked over bones in the dead of summer. Although I will look down my nose at you for not making a quick stock with them. Everyone seems to have recipes for doctoring it up, but it's too hot for that. Just bring it home, and set it alongside whatever other things are lurking in your fridge and pantry that can be eaten cold, like olives, pickled beets or cucumbers and enjoy. Extra points if you arrange it all pretty-like on a platter as if you planned it.

4. Cold Braised Beef Roast. You heard me. Overnight, toss a pot roast cut of meat, like a bottom round or rump roast into your slow cooker, add some of your favorite spice mixture (see #1 up there) and add about a cup or so of wine. Any wine except "cooking wine". White, red, vermouth,,,whatever you have . Slap on the lid and cook on low until you arise in the morning when you can remove the meat, wrap it and pop into the fridge to slice cold for dinner. Keep the juices if you want to make the effort to make a French Dip, but roast beef sandwiches on good rye bread with mustard and pickles can't be beat for flavor or laziness. Or, just serve it like you did the chicken with goodies from the pantry or salad bar. Which brings us to...

5. The Salad Bar. If you don't live where the markets have really nice salad bars, then you need to move. I'm only half kidding.  Sometimes nothing is better than a little marinated mozzarella, a few artichoke hearts and a few roasted peppers with olives. Not a whole jar full. just a few. Add some chunks of good cheese and crusty bread and suddenly, it's a really nice meal. With some tweaks, and a visit to a salad bar like the one at a Whole Foods or a Wegman's you can do vegetarian, or gluten-free or even Paleo meals right off the bar.

6. Ice Cream for Dinner. I may have dreamed about this when I was 10, but now, I'm big and can do it almost any time I want. If it'll make you feel less guilty, pop a couple of cool scoops over an assortment of seasonal fruit. But a homemade chocolate fudge sundae, or a banana split for dinner is good for the soul. If you are really digging in your heels about this, then do low-fat frozen yogurt over fruit, or choose either greek yogurt or cottage cheese as an accompaniment for fruit. Personally, I'm going with the fudge sundae.

I actually have a favorite, and it would  be number 7. Just make dinner reservations. And to be honest, I really wanted to give you 13 Cheats in honor of Friday the 13th, ( I have way more) but, well, I was just too anxious to get back in the pool.  Happy, Hot Weekend!