We’re baaaaack! Very sorry for the lack of recipes for the past few months! The dates of our blog absence directly correlate with the first and early second trimester of Ally’s pregnancy with our first child!! While this is spectacular news, our blog did suffer for awhile there. Ally has been fairly sick for the first trimester and generally hated everything about food for a few months there. For awhile, she wouldn’t eat any of the following: meat, seafood, “sweet things,” “heavy things,” or pretty much anything you might think of to make for dinner. So honestly, there wasn’t really a whole lot to blog about for a good length of time! (Unless you’re really interested in meals consisting of Cheez-its and pickles – you just let us know next time! 😉) Thankfully, all of this is starting to improve greatly, though she still randomly will refuse certain foods out of the blue, and we still haven’t made it back to seafood yet!
But don’t you worry – we have an amazing recipe to share today for our welcome back. Last spring we shared Prosciutto & Basil Topped Lemon Ricotta Pappardelle and a rave about the blog where we found the recipe inspiration. Well tonight’s source recipe comes from the same place – truly I think this is my favorite food blog and one I keep returning to again and again. The original recipe is here – our main change was to double the meat and triple the sauce, to make it more appropriate for the five diners we had for this meal. I highly recommend utilizing the sauce to meat ratio we’ve created here, not because I think our idea was superior, but because the sauce is SO DELICIOUS. I was licking the plate. Literally. Not joking. [Pregnant women are allowed to do that. It’s a law.]
Maple & Mustard Pork with Shallots
- 2 pork tenderloins (~2 lbs)
- 2 tbsp olive oil
- Salt & pepper
- 6 large shallots, peeled & quartered
- 1 1/2 cups dry white wine
- 1/3 cup maple syrup
- 1/3 cup brown mustard
- 4 cloves garlic, minced
- Preheat the oven to 375 degrees.
- Trim any silverskin off the tenderloins (if need be) and pat dry. Season with salt and pepper on all sides.
- Heat oil on medium-high in an oven safe dish like a dutch oven. Once the oil is hot, place the tenderloins in the dish and sear on all sides until lightly browned (2 or 3 minutes per side).
- Toss the quartered shallots in around the meat.
- Whisk together the remaining ingredients for the sauce and pour over top the meat and shallots.
- Move the pan to the oven on the medium rack. Cook for 25-30 minutes, until a meat thermometer registers 150 degrees.
- At this point, remove the pork from the pan and tent with aluminum foil. Set the shallots aside as well.
- Return the pan to the stove top over medium-high heat and simmer, stirring occasionally, until the sauce has reduced and thickened. This may take an additional 15+ minutes.
- Season the sauce with additional salt and pepper if desired.
- Serve the pork sliced, surrounded by the shallots, and topped with the sauce.
Fall is so close we can almost taste it! It’s September, college football debuted yesterday, the NFL regular season starts this coming week, and Halloween candy and pumpkin-flavored everything are starting to show up in stores. The bad news? It’s still 90 degrees and sunny outside. The forecast is calling for 90+ degree days for the entire rest of the week 🙄🙄 So, while we’re waiting for our fall weather to show up, we’ll try to celebrate the shoulder season… with a longing gaze towards fall 🍁🍂 The figs we used tonight are the perfect fruit for this concept – a bridge from summer into fall. The main season for figs runs from August to October, when you can get these fresh, juicy, sweet fruits. We got a big pack of them this week and decided to pair them with a pork tenderloin, half because we thought they’d go well together and half because, for some reason, I associate pork tenderloin with early fall, which is in keeping with this theme we’re working on here.
We were really happy with how this came together. Figs are naturally very sweet, and that sweetness combines perfectly with the acidity of the vinegar to make this chutney. No extra sugar needed here! The choice of sage for our herb tonight was tasty and reminiscent of traditional fall dishes, so that worked well too. If you can’t find sage or dislike sage, try this recipe with rosemary or thyme. Our pork came out with a nice little crust from the sear and was juicy in the middle. Furthermore, I think pork is a great meat to stand up to a sweeter sauce. We loved every bite.
A little bit about the star of this recipe… the fig. This post should actually be called fig chutney over roasted pork, since the fig is really the pièce de résistance. Figs are native to the Middle East & Western Asia. Turkey is the largest producer of figs in the world. Interestingly enough, we have the California Gold Rush to thank for the fig’s popularity in the US. The agricultural areas of the the Bay Area & surrounding counties are along the same latitude as Turkey’s fig producing region, Smyrna.
(Side note, I gave the figs by weight in the recipe because they can come in quite the variety of sizes. Ours are fairly small, but you can definitely find larger ones.)
Pork Tenderloin with Fig Chutney
- 1 tbsp neutral oil
- 1 large onion, halved vertically & sliced
- Salt & pepper
- 4+ large fresh sage leaves, chopped
- ~2lb pork tenderloin
- ~12oz fresh figs, stems removed & coarsely chopped
- 1/2 cup balsamic vinegar
- Heat 1 tbsp of oil in a large pan. Once the oil is warm, cook onions, topped with a pinch of salt and several turns of fresh ground black pepper, over medium-low heat for 45 minutes to an hour, until fully caramelized. Stir every 10 minutes or so, scraping up any onions stuck to the pan.
- Once the onions are caramelized, stir in the chopped figs and sage. Then, deglaze the pan with the vinegar. Scrape up any brown, delicious bits that are stuck. Simmer, stirring occasionally, for 15-20 minutes, until well thickened.
- While you’re making the chutney, preheat the oven to 425 degrees. Season all sides of the tenderloin with sprinkles of salt and pepper. Sear all sides in a cast iron skillet over high heat for just 1-2 minutes on each side.
- Once the tenderloin is seared, move it in the skillet to the hot oven for ~15 minutes. You want an internal temperature of 145 degrees, at minimum. Allow to rest for ~5 minutes before slicing. (If you prefer pork on the medium-rare side, remove it at an internal temp of 135-140, since it will cook a little more while resting.)
- Slice the pork and serve with the fig chutney on top! Sprinkle with some additional fresh sage.
As promised, here’s the recipe for the gorgeous salad hidden in the corner of one of our pictures from Saturday night’s Patatas Bravas with Super Garlic Aioli! Ally’s cousin Emily is responsible for this dish, and we’re hoping this is the first of many of her creations we’ll share on here (you should see some of the incredible desserts she makes). This salad is beautiful for your eyes and your taste buds – I mean, you can’t really go wrong with cheese, summer peaches, and prosciutto! The ingredient amounts are easily adjustable for different numbers or preferences of diners. Basically framework for a beautiful summer dish! Emily mentally combined a few recipes she’d come across to yield the final result of this one – inspiration from here, here, and here.
This salad came together, in part because of the THREE MASSIVE BAGS of fresh, juicy summer peaches that my aunt/Emily’s mom brought home from Saunders Brothers. August is National Peach Month, and we definitely know why! ❤ ❤
Peach & Burrata Salad
- Mixed greens
- 3-5 peaches, peeled & sliced
- 2-4 balls of burrata, cut into chunks
- 6-8 slices of prosciutto, torn into bite-sized pieces
- Fresh mint, chopped
- Balsamic glaze (homemade or store-bought*)
- *If making your own balsamic glaze, reduce balsamic vinegar with brown sugar in a 4:1 ratio (ie: 1 cup vinegar to a 1/4 cup sugar) at a simmer until thickened and syrupy.
- Assemble salad by placing mixed greens on a platter or in a large bowl. Top with the remaining ingredients.
- Oooh & aahh at your pretty salad!
If you’re anything like me, when eating at a Spanish tapas restaurant you can’t pass up the quintessential tapas dish – patatas bravas. These little potatoes are a little spicy and a little tomato-y and just perfect dipped into a classic garlic aioli! We made a super garlicky aioli to go with ours, and it was delicious! Traditionally, these potatoes are fried and then topped with a spicy tomato sauce. But tonight we roasted our potatoes, after they had been tossed in the tomato sauce. The results were crispy and flavorful, with a soft interior to each bite. This is a great side dish for a group and is a pretty convenient dish to have to make when entertaining guests. So much can be done in advance – the potatoes can be chopped and tossed in the sauce well before cooking, and if you want to make an aioli (hint: you do!) that can also be done in advance.
We had ours tonight with a less traditional accompaniment – steamed Chesapeake Bay blue crabs! Don’t be skeptical… they worked perfectly together! We ate this delicious summer smorgasbord with Ally’s aunt, uncle, and cousin. Up next we may just share the gorgeous summer salad you see in the corner of the picture below, courtesy of Ally’s cousin Emily!
Roasted Patatas Bravas
- 4 Russet potatoes
- 1/2 cup olive oil
- 1/4 tomato paste
- 1 tbsp paprika
- 1 1/2 tbsp smoked paprika
- 1 tbsp dried thyme
- 15 turns fresh ground black pepper
- 1+ tsp salt
- 4 cloves garlic, minced
- 1/2 tsp crushed red pepper flakes
- Preheat oven to 400 degrees.
- Chop potatoes into bite-sized chunks.
- In a large bowl, stir together all of the remaining ingredients.
- Toss the potatoes in the bowl and coat with the sauce.
- Spread the potatoes out on a cookie sheet (or two), avoiding overcrowding. Roast for 45 minutes to an hour, flipping them over roughly halfway through.
Serves ~6 as a side
Selim has been perfecting this dish for months now. And by perfecting, I mean tweaking it every single time he makes it, with each iteration a smidge more delicious than the last, even though the very first attempt was excellent! It all started one time when we had a left-over half bottle of wine and a ‘Manager’s Special’ of shrimp that needed to be eaten. From there, this has become one of our favorite dishes. He’s definitely figured out how to delicately poach the shrimp, while simultaneously achieving a beautiful flavor! Everyone loves shrimp, but let’s not lie here, the poaching liquid is what you want. There is no shame in drinking it. On that note – you want to use a halfway decent bottle of wine because the wine basically is your dish. I’m not saying spend $40, but take it a notch up from the Two-Buck Chuck.
This dish feels very elegant and complex, but it actually isn’t hard to make at all. As we’ve shared it, it is simply the shrimp and the poaching liquid, but you can take it a few different directions. Frequently, we just eat it in a bowl, allowing us to slurp up all of the delicious poaching liquid unencumbered. You can also serve it on top of pasta (or another starch, like rice), which we also do frequently (and as you see in our pictures from tonight), or with some bread to soak up the liquid.
White Wine Poached Shrimp
- 3 strips of bacon, sliced into lardons
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 (750mL) bottle dry white wine
- 1/4 tsp crushed red pepper flakes
- 1/4 tsp salt
- 1/4 cup Asiago (or other hard) cheese, thinly grated
- 1 lb fresh raw shrimp
- Peel and de-vein the shrimp if not already done for you.
- Cook the bacon in a large pan over medium heat until the fat is released and bacon is crispy. Then remove the bacon to the side.
- Add the onion to the bacon fat. Cook, stirring occasionally, for 3-4 minutes. Then add the garlic and cook just another 1-2 minutes. Don’t brown.
- Pour the bottle of wine into the pan. Add the red pepper flakes and salt. Simmer for 15-20 minutes, tasting to see that the alcohol has cooked off.
- Slowly sprinkle in the cheese, stirring as you go.
- Add the shrimp to the pan. Cover and cook, keeping the liquid at a slight simmer. Watch closely, removing from heat when the shrimp turn pink. This will only take 2-3 minutes!
- Serve with the reserved bacon bits on top. You also might want to consider topping with a little more Asiago!
Awhile back, I (probably via Pinterest let’s be honest) came across Seasons & Suppers. This food blog, or “online food and cooking diary,” as its author describes it, is honestly what I aspire for our blog to be. First off, we like to think of our site as our own personal culinary diary as well. Secondly, her photography is gorgeous. Gorgeous is an understatement. Breathtaking. Spectacular. Drool-inducing. Stunning. Insert whatever superlative adjective you prefer. And all of the recipes I see on the site, I immediately want to make. Somehow, Jennifer (the author) produces dishes that are homey and down-to-earth, without “fancy” ingredients or techniques, yet every dish seems fit to serve the Queen of England. I distinctly remember the day I discovered the site. I just kept clicking and pinning, clicking and pinning. I wanted to save ALL of the recipes to attempt myself! With all of this being said, this is the first recipe of hers we’ve attempted. Why? I don’t know, but I suspect that deep in the recesses of my brain I don’t want to see my results side by side with hers.
When we decided to have pasta for dinner tonight, I immediately thought of this recipe I’d seen from Seasons & Suppers a few weeks back – Lemon Ricotta Pasta with Prosciutto and Pea Shoots. How perfect for spring! Ricotta provides for a lighter sauce than many other pasta dishes (like our favorite Homemade Pasta Carbonara) and the lemon certainly adds spring-like brightness. We did make a few changes for our version, namely the addition of basil and homemade pasta, but what a beautiful inspiration! One tip: eat immediately after serving. As the ricotta cools, it becomes less sauce-like. It tastes delicious either way.
In conclusion? Go check out Seasons & Suppers for beautiful food photography and a plethora of recipes. And then try this pasta dish, whether her version or ours!
Prosciutto & Basil Topped Lemon Ricotta Pappardelle
(Adapted from Seasons & Suppers, clearly)
- 1 1/3 cup AP flour
- 1/2 tsp salt
- 2 eggs
- 1 tbsp olive oil
- 1 shallot, minced
- 1 1/2 cups ricotta
- 2 lemons, zested & juiced
- Fresh ground black pepper
- Pinch of salt
- 6+ slices of prosciutto, torn
- Fresh basil
- Prepare pasta as described in Our How To Make Basic Pasta.
- Once the dough has set, roll out and divide into quarters. Using the pasta roller attachment on the stand mixer, flatten out (to #5 if using KitchenAid’s model) or do it by hand. Slice into ~ 1/2 inch ribbons. Let the flattened dough rest on a floured surface.
- Meanwhile, in a deep sauté pan, or a sauteuse pan, heat the olive oil over medium. Once hot, add the shallots. Cook for 5 minutes, until fragrant.
- Mix together the ricotta, 1/3 cup of lemon juice & 2 tbsp zest, and several turns of fresh ground black pepper. Pour into the pan with the shallots. Turn heat down to low.
- When ready to cook the pasta, bring large pot of water to a boil. Salt liberally. Cook pasta for just 2 minutes, until al dente.
- Drain the pasta, reserving some pasta water. Add pappardelle to the pan with the ricotta sauce and toss well. Thin the sauce as desired with reserved pasta water (we did not use any). You may increase the heat here if your sauce isn’t quite hot, but do so gently.
- Once the sauce is warmed to your liking, serve the pasta into bowls and top with torn prosciutto, basil, a pinch of salt, and more fresh pepper if you desire.
Sometimes writing a blog post is hard. Sometimes we just can’t think of a lot to say. This is how the conversation about this recipe went…
“Ally, not everything we make is so enlightened that I have a lot to say about it.”
If we’re posting it, it tasted good – trust us.
Basic Braised Beef Brisket
- 2 tbsp oil (we used truffle oil for extra deliciousness!)
- 3oz minced shallots (~3-4 bulbs)
- 8 cloves garlic, minced
- 6oz carrots, chopped
- 2 large sprigs of rosemary
- 1 1/2 tbsp tomato paste
- 1 1/2 lb beef brisket
- 1/2 bottle (~1 2/3 cup) dry red wine
- 1/2 cup beef stock
- Salt & pepper
- In a large dutch oven, heat the oil. Meanwhile, preheat oven to 300 degrees.
- Season the brisket with salt & pepper. Sear brisket until browned on all sides. Remove brisket to the side.
- Add garlic and shallots to the dish. Cook, stirring occasionally, for ~5 minutes until softened and fragrant.
- Now add in the carrots and tomato paste. Stir together. Cook another ~5 minutes.
- Now deglaze the dish with the wine. Make sure to scrape up all of the delicious brown bits stuck to the bottom.
- Add the stock and rosemary sprigs. Return the brisket to the dish. Just the top should be exposed.
- Bring the liquid to a simmer and then cover. Transfer to the oven.
- Braise for ~ 1 1/2 hours, then flip the meat over. Braise for another 1 to 1 1/2 hours.