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.
If you’re glancing at this recipe (and skipping over this section of commentary like I usually do until I’m sure the recipe and its ingredients interest me!), you might be a little concerned about ALL THAT MUSTARD. It certainly does seem like a lot, but don’t worry! While dijon mustard is definitely the most prominent flavor in this dish, it does not taste like you’re squirting a bottle of mustard into your mouth. If you think about the ratio of mustard to beef, you’ll realize it’s about a tablespoon per 1/4 pound serving, that’s not too much.
Finding the right mustard to use might be the hardest. Our Kroger didn’t have whole grain Dijon, so we bought regular (smooth) Dijon. Since we always go to Trader Joe’s when we go shopping, we of course then discovered that TJ’s had whole grain mustard. Now, I think we have 4 types of mustard in our house. Feel free to substitute smooth Dijon mustard for the whole grain stuff if you think you’ll have picky eaters or just can’t find any.
Now, Cognac vs Armagnac
What exactly are Cognac and Armagnac? What’s the difference? Why cook with either one? Both Cognac & Armagnac are French brandies distilled from white wine grapes. Cognac is from the Cognac region of France (70miles or 115km north of Bordeaux) and Armagnac is from the Armagnac region of France (10miles or 15km east of Bordeaux). Both are great wine regions in their own right, but both are more known for their liquor (brandy). I think the main difference between the two, besides location, is that Cognac is twice distilled, while Armagnac is only distilled once, giving it a more unique taste and nose since it has a higher concentration of those great congeners (impurities – flavorful, yet hangover inducing molecules) due to the single distillation process. Both are then oak barrel aged for anywhere from 2-6+ years. Cooking with either of these is different from cooking with wine. They have a higher alcohol content (but that’s almost always cooked off) and less wine flavor since they’re distillates of wine. Plus there are the smoky, oaky, whiskey-like notes that the barrel aging process imparts on them. Cognac & Armagnac can be inserted where wine or whiskey would normally be used, to change, ever so slightly, the flavor profile of your dish. Give it a try and experiment with these often overlooked French liquors.
We served this over delicious homemade pasta, but would be wonderful over rice, potatoes, lentils, or whatever starch you would like to use. Selim even thinks he’d like this on a hoagie bun with some hard cheese grated on top!
Dijon Beef Stew
- 1/4 lb bacon, diced
- 1 large onion, finely diced
- 8 cloves garlic, minced
- 2-4 tablespoons butter
- 2 pounds beef chuck (any cut of stewing/braising beef you’d like)
- 2 tablespoons flour
- Salt and freshly ground black pepper
- 3/4 cup Cognac, divided
- 2 cups beef stock
- 1/2 cup whole grain Dijon mustard
- 2 tbsp smooth mustard of choice (we used spicy brown)
- 4 medium carrots, sliced
- 2 bay leaves
- Place a dutch oven on the stove over medium heat. Once warmed, add the bacon and cook until fat is rendered.
- At this point, add the onions and garlic. Stir to coat in the bacon fat. Cook for several minutes until softened and fragrant, but not browned. Remove to the side.
- Increase heat slightly, to a medium-high. Add 2 tbsp of butter and allow to melt.
- Cut beef into ~ 1/2 inch, uniform cubes. Dust with flour. Saute the beef in the butter, until all sides are browned and beginning to crisp.
- (May need to do this in batches so as not to crowd the dish. Remove the first batch to the side with the onions and garlic if so. We did, and used the second 2 tbsp of butter for the second batch.)
- Deglaze the empty dish with 1/2 cup cognac. Scrape up any delicious stuck on bits!
- Now add the remaining 1/4 cup of cognac, mustards, and beef stock. Whisk together.
- Once liquid is well-combined, return the beef, onions, and garlic to the dish, along with the bay leaves.
- Bring to a light simmer and cover. Cook, stirring occasionally, for 1 hour.
- After that hour, add the carrots. Return cover to dish. Cook for additional hour to hour & half.
We’re still pretty (very!) new to this whole blogging thing. And sometimes I really want to write down and publish a recipe, because I liked it enough to have it in our repertoire, but I feel like I have very little creative to say about it. This was my dilemma with this dish. Usually I solve this problem by making Selim, who is by far and away the more creative of this pair, write the post. I couldn’t bully him into it this time, so here we are. Don’t judge too much 😉
We’ve been on a little bit of a kick recently, where we cook meat in the oven all afternoon at a low temperature. So far it’s turned out great! This mustard chicken was our latest experiment. It yielded a tasty and fall-off-the-bone chicken, plus flavorful veggies and broth to accompany it.
Oven Braised Mustard Chicken
- 1 cup dry white wine
- 4 cloves garlic, minced
- 1 cup chicken stock
- 4 tbsp spicy brown mustard
- 1 1/2 tbsp of liquid from kalamata olives (not oil)
- 10 kalamata olives, sliced
- 1 bay leaf
- 1 1/2 tsp dried rosemary
- 1 tsp paprika
- 2 turns of black pepper
- 1/4 tsp salt
- 2 bell peppers
- 1 small onion, sliced
- 5 chicken drumsticks
- Pre-heat the oven 250 degrees.
- Whisk together all of the ingredients except for the chicken, onion, and bell peppers.
- Place the onion and chicken in a casserole dish. Pour the liquid over top.
- Place in the oven, uncovered, and cook for a total of 3 1/2 hours.
- Flip the drumsticks and stir up the liquid once, about halfway through.
- Slice and add the bell peppers to the dish after three hours of cooking / with 30 minutes left.