Parmesan Hasselback Potatoes

As mentioned in yesterday's blog, I made these potatoes as a side dish to go with the pork loin; they would also go well with nearly any dish, as their flavor is not overpowering.  I had always wanted to try making Hasselback potatoes, as they look so pretty in pictures.  Mine didn't turn out quite so beautiful, but very tasty, which is far more important to me!  This link has the original recipe, which I adapted to suit my needs:
https://marlameridith.com/parmesan-hasselback-baked-potatoes/

Here's that wonderful yummy dinner pic again, potatoes on the side:

Ingredients:

around 10 small to medium yukon gold potatoes (slightly bigger than extra large eggs)
6 T. olive oil
1/2 tsp. garlic powder
3 pinches kosher salt
2 pinches black pepper
2 pinches paprika
2 oz. finely grated Parmigiano-Reggiano

Instructions:

1. I made these in the toaster oven, which I set to 425°F.  I would assume the same temperature for regular oven, as that is what the original recipe indicated.

2. Make crosswise cuts on the potatoes, around 1/8" apart--only slice to about 1/4" from edge (you want a 'fan' effect to happen once the potatoes start baking).  If you get too close to edge, the potatoes may break all the way open during baking (will still taste fine, just won't be fanned).

3. Mix together all remaining ingredients in a small bowl.

4. Place potatoes on baking tray (I lined mine with aluminum foil to make clean up easier and recommend it) with fan-cuts up.  Spread 1/3 of mixture over fan cuts, pushing down slightly to press it in-between slits a little.

5. Bake for 15 minutes, then remove from oven and spread another 1/3 of mixture over tops.  Bake for additional 15 minutes, then repeat process one more time (with another 15 minutes, total of 45 minutes baking time).

6. Let potatoes rest for 5 minutes before serving, if possible.  Enjoy!

Spinach & Mushroom-Stuffed Pork Tenderloin with Cream Sauce

Want a fairly easy dinner with moist pork tenderloin?  Look no further, this is it!  This recipe is sooooo yummy, even without the sauce.  But oh, the sauce!  Provided you like shallots, that is...  I made Parmesan Hasselback Potatoes to go with it and they were really yummy as well (recipe will be posted tomorrow for those).

Original recipe:
http://www.finecooking.com/recipes/spinach-mushroom-stuffed-pork-tnderloin-sherry-cream-sauce.aspx

Ingredients:

5 T. extra virgin olive oil, divided
4 oz. shiitake mushroom caps (measured after stems removed), thinly sliced
kosher salt and coarse ground black pepper
5 oz. baby spinach
1 pork tenderloin, around 1 1/4 to 1 1/2 lbs.
1 T. fresh thyme leaves, chopped
1/4 c. freshly grated Parmigiano Reggiano
2 large shallots, minced
3/4 c. low-salt canned chicken broth
2 1/2 T. sherry vinegar
2 T. heavy cream (I think half-and-half could be subbed here)

Instructions:

1. Shape pork tenderloin: trim the loin of any silver skin and/or excess fat.  Butterfly the tenderloin by cutting a long slice lengthwise.  Cut almost all the way through the thickness, but not completely.  Spread open, cover with plastic wrap, and pound with meat mallet until around 1/4" thick.

2. Heat oven to 450°F.

3. Heat 2 T. of the olive oil in a heavy, ovenproof 12" skillet (I chose cast iron) over medium-high heat.  Add the mushrooms, sprinkle with 1/2 tsp. each of salt and pepper.  Cook until browned and tender, around 3 minutes.

4. Stir in the spinach, sprinkle with salt.  Cook, using tongs to toss well, until just wilted, about 2 minutes.  Transfer spinach mixture to a small colander and set skillet aside.

5. Rub the pork loin all over with 1 T. of the oil (I took this to mean both sides, but it may mean just one side).

6. Rub open side with half of the thyme and 1/2 tsp. each of salt and pepper.

7. Squeeze out any excess liquid from the spinach mixture.  Spread mixture over the pork loin, leaving a 2-inch border along one of the longer edges.

8. Sprinkle on the Parmigiano-Reggiano.

9. Starting with the long side that is covered with filling, roll the tenderloin toward the bare-border side to form a long cylinder.  Secure closed with 5 pieces of kitchen twine (or toothpicks, if no twine available).

10. Heat the remaining 2 T. of oil in the skillet over medium-high heat until shimmering hot.  Sear the pork on all 3 non-seam sides until well browned, about 6 minutes total.

11. Flip onto seam side, then transfer skillet to oven.  (I think I forgot to flip mine, so not sure if it was already on seam side or not when I put mine in oven.)  Bake for 10-15 minutes, until reaches internal temperature of 140°F.  Transfer meat to a platter and tent with aluminum foil to rest while you make the sauce.

12.  In same skillet, return to stove over medium-high heat.  Add shallots, sprinkle with 1/4 tsp. salt, and cook for about 2 minutes.

13. Add the chicken broth, sherry vinegar, and remaining 1 1/2 tsp. thyme.  Simmer until mixture reduces by a bit more than half, around 4 minutes.

14. Stir in the cream and season with salt and pepper to taste.

15. Slice up pork and serve with sauce.  Enjoy!!

Roasted Parmesan Potatoes

As mentioned in yesterday's entry, I made these to go with the filet mignon with Pinot Noir sauce--a delicious accompaniment!  I hadn't made these in a while for some reason (could be all these other wonderful recipes I've been trying making me forget about some of my old faves lol).  The original recipe is another card from the Easy Everyday Cooking collection I've mentioned in many pervious entries.  You could make these with any type of potato, I think; I've made them with russets and yukons with equally tasty results (used yukons this time).

Ingredients:

1 1/4 lbs. potatoes, cut in dice-sized cubes or slightly larger
1 T. canola oil
3 T. grated Parmesan cheese
2 tsp. dried parsley
1 tsp. paprika
1/2 tsp. garlic powder
1 tsp. salt
1/8 tsp. cayenne pepper

Instructions:

1. Heat oven to 450°F.  Line a baking sheet with aluminum foil and spray with non-stick baking spray.  If a faster cooking time is desired, place cubed potatoes in a microwave-safe bowl, cover, and microwave for 5 minutes (I did this, recommend it.)

2. Toss potatoes with oil.

3. Combine remaining ingredients in a small bowl.  Add mixture to potatoes bowl and stir until coated evenly.

4. Spread potatoes onto prepared foil on baking sheet in a even single layer.  Bake, turning once (or forget to turn, like me) for 25 minutes (reduce to 15 if microwave was used in first step).

5. Serve and enjoy!

Filet Mignon with Pinot Noir Sauce

This is yet another delicious wine-based sauce with my favorite steak cut, filet mignon.  The original recipe includes directions for popovers, but lacking a popover pan and the desire to make them, I opted for making some roasted Parmesan potatoes, which will be posted tomorrow :)  I renamed the recipe for the blog title this time because 'beef filets with mushroom sauce' is simply not specific enough for me.

Original recipe link:
http://www.myrecipes.com/recipe/beef-filets-with-mushroom

Ingredients:

--sauce--
1/2 oz. dried porcini mushrooms
2 c. boiling water (I will reduce this to 1 1/4 c. next time)
1 1/2 tsp. olive oil
1/3 c. thinly sliced shallots
4 oz. sliced cremini (baby bella) mushroom caps (I weighed after removing stems)
1 tsp. bottled minced garlic
1/4 tsp. kosher salt
1/4 tsp. coarse ground black pepper
1/2 c. Pinot Noir (I used Bogle brand)
2 T. all-purpose flour
2 T. chopped fresh sage
1 T. chopped fresh thyme

--beef--
1 T. olive oil
up to 4 filets mignons (I used 3, didn't weigh, estimate around 5-6 oz. each)
kosher salt and coarse ground black pepper

Instructions:

1. Combine porcinis and boiling water in a bowl.  Cover and let mushrooms soak for at least 15 minutes (think I left mine for closer to 30).  Drain through a sieve over a bowl, reserving both mushrooms and liquid.

2. Heat a large saucepan over medium-high heat.  Add 1 1/2 tsp. oil to pan, swirl to coat.  Add the shallots to the pan and sauté for 1 minute.

3. Add cremini mushrooms to pan and sauté for 2 minutes, or until tender.

4. Add garlic to pan and sauté for 30 seconds, stirring constantly.

5. Stir in the porcini, kosher salt, and pepper.  Sauté for 1 minute.

6. Add wine to pan and bring to boil.  Cook until liquid nearly evaporates (recipe says around 3 minutes; I think it took more like 5-6).

7. Sprinkle flour over mixture and cook for 1 minute, stirring frequently.

8. Gradually add reserved mushroom soaking liquid, stirring constantly.  (I did not use all the liquid--only about half or slightly over.)  Add until desired thickness is achieved and stir in herbs.  Cook for 2 more minutes.

9. For the beef: heat large skillet (I chose cast iron) over medium-high heat with 1 T. oil.  Season beef with kosher salt and coarse ground pepper as desired and add to skillet.  (My filets are tied around center because I cut them directly from a tenderloin. One of the three I cooked is missing because I'd already taken it out (I like mine much more rare than rest of family.))  Cook until desired doneness and remove from pan.

10. Serve with sauce and enjoy!

Roast Chicken with Fingerling Potatoes

I have made this recipe a few times now and love it every time. The potatoes are just amazing with the tender, barely sweet leeks, and bacon that doesn't overshadow all the other flavors. It's a little involved, so best as a weekend meal :)

Link to my YouTube "making of the recipe" video: https://youtu.be/sj5T7pPDQC8

Entry updated 4 Nov 2024.

Recipe credit: The original came from Fine Cooking, a magazine that is no longer published nor available online.

Recipe below contains my modifications.

Ingredients:

1 whole chicken
kosher salt and coarse ground black pepper

~10 sprigs Italian parsley
4 fresh or dried bay leaves, divided (I used fresh)
1 T. finely chopped fresh thyme (can use the equivalent in sprigs), plus 2 sprigs
2 large leeks (the ones I used were slightly more than the diameter or a half dollar at bottom), white and light green parts halved lengthwise and then cut into 3/8" crosswise slices to obtain 4 cups total, dark green part of one leek chopped and reserved
3 strips thick cut bacon, cut in 3/8" crosswise pieces
1 T. olive oil* (depending on rendered bacon fat amount, may not be needed)
2 large cloves of garlic, chopped
1 1/2 lbs. fingerling potatoes, sliced in 1/8" rounds
1 1/2 c. chicken broth or stock (I use my homemade stock), plus extra for basting (particularly if your bird is larger than 4 lbs.)
2 T. unsalted butter, melted
dried thyme to season outside of chicken

Directions:

1. Remove giblets packet from chicken (if it has one), discard.  Trim off any excess fat from the cavity and neck, then dry with paper towels.

2. Generously season the chicken inside* and out with 1 T. of kosher salt and 1/2 tsp. coarse ground pepper. (*I forgot to use some on the inside of cavity in the video and it turned out fine!)

3. Stuff the cavity with around 10 sprigs of parsley, 3 of the bay leaves, 2 sprigs of thyme, and the chopped dark green leek part (until cavity is filled; I was not able to use all that I had chopped).  Tuck the wings behind the neck of chicken.  Tie legs together with string. Let chicken rest at room temperature while you complete remaining prep.

4. In a 12" ovenproof skillet (must tolerate 450°F; I used my cast-iron skillet), cook the bacon over medium-high heat, until it just begins to brown at edges. Transfer bacon to a paper-towel lined plate, reserving the rendered fat in the pan. Pour the rendered fat into a measure, then pour 1 T. back into the pan, reserving the remainder (if any; if you do not have enough, supplement with olive oil).  

5. Reduce heat to medium and add the leeks, garlic, 1 bay leaf, and the chopped thyme (or springs equivalent). Season lightly with salt and pepper, to taste. Cook, stirring occasionally, until the leeks are soft and translucent (5 to 7 minutes). Transfer to a plate/bowl.

6. Heat oven to 450°F.

7. In same pan, arrange half of potatoes in an even layer, then season lightly with salt and pepper (**the pink/purple colored ones in pic are just red fingerlings, not sausage as it might appear lol).

8. Scatter leek mixture over potatoes layer, then top with the cooked bacon. Arrange remaining potatoes in even layer over top of leeks.  Season again lightly with salt and pepper.

9. Pour broth/stock over vegetables.

10. Pour 1 T. of reserved bacon fat (or olive oil) into cavity of chicken. Tie legs together to close, if desired. (I've done it both ways, works great either way.)

11. Place the chicken atop the potatoes, breast side up. Brush the melted/soft butter over the chicken skin, then sprinkle with the dried thyme.  

12. Roast the chicken for an hour and check its temperature for doneness. If it's a smaller bird (around 3-4 lbs), it may be done already. If it's on the larger side, reduce the temperature to 425°, baste with the juice in the pan, and continue roasting until done. You may need to add more broth/stock, depending on how long you have to go.

13. Let the chicken rest for at least 5 minutes (ideally, 15 min.) before carving. Serve with the veggies and enjoy!

Soufflé au chocolat (Chocolate Soufflé)

My first soufflé ever!  I would have posted this two days ago, but for some odd reason my entry did not save and I was too irritated and tired to retype it until now lol.  Anyway, this soufflé seems to be a great choice for a soufflé novice--it forgave me and still behaved correctly despite my failure to notice that my mold was an 8-cup, not a 6-cup, until I had already spooned it in (oops!)  I highly recommend serving it with vanilla bean ice cream, as shown here:

Link to original recipe:
http://www.williams-sonoma.com/recipe/chocolate-souffle2.html

Ingredients:

2 T. unsalted butter, plus 1 T. melted butter for brushing soufflé mold
3/4 c. sugar, divided
6 oz. chocolate, 70% cacao, roughly chopped/in pieces
2 T. heavy cream
4 egg yolks
1 tsp. vanilla extract
6 egg whites
1/4 tsp. kosher salt
1/4 tsp. cream of tartar
confectioners' sugar for dusting

Directions:

1. Position a rack in the center of the oven so that the soufflé will have plenty of room to rise above the mold.  When ready to bake, heat oven to 425°F (recipe indicates that you can prepare the filling and let set at room temp for up to 4 hours prior to baking; I left mine out for about an hour and half, while making dinner.)

2. Brush inside (bottom and sides) of a 6-cup soufflé mold with the 1 T. melted butter.  Coat with 1/4 c. of the sugar and tap out any excess.

3. Place 2 T. butter, the chocolate, and the cream in top part of a double boiler.  In bottom part, add a small amount of water and bring to a simmer.  Hold pan over the simmering water, but NOT touching, and stir the chocolate mixture together until all melted and combined.  Set aside in a warm place.

4. Place egg yolks, vanilla, and 1/4 c. of the sugar in a large bowl.  Use whisk attachment on a hand mixer (or hand blender) to whisk until mixture is thick and ribbony.

5. Stir in chocolate mixture with egg yolk mixture.

6. Place egg whites, salt, and cream of tartar in a separate medium or large bowl.  With clean whisk attachment on hand mixer/blender, whisk the whites mixture until foamy.  Slowly add the remaining 1/4 c. sugar and continue whisking until stiff peaks stage is reached.

7. Using 1/3 of whites at a time, fold them into the chocolate mixture gently and carefully.

8. Spoon the mixture into prepared soufflé mold, filling it to the rim (or not, as was the case with my mistaken mold size).

9. Bake soufflé for 15 minutes, then reduce heat to 400°F. and continue baking for another 25-30 minutes.  Soufflé should rise to around 2 inches above mold (or in my case, up to the rim).

10. Dust top with confectioners' sugar and serve immediately.  Enjoy!