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.
It seems like people have very strong feelings about cast iron skillets, positive or negative. Those who don’t own or use cast iron skillets regularly sometimes are scared of using them, because they think they’re hard to care for. The seasoning of the skillet is a little intimidating unless you’ve read a little bit about it. But on the other hand, those people who own and use cast iron skillets really love theirs. Prior to this past Christmas, we probably the only South Carolinians who didn’t own one.
We’ve been using it these past months for burgers and steaks, and we definitely are on Team Cast Iron Skillet now. But we also got a cast iron skillet cookbook for Christmas and had yet to make anything out of it. These scones were our first choice out of there and accidentally, were perfect for today! We didn’t plan it that way, but what is more perfectly British than a scone? And on today, Royal Wedding Day, where Americans pretend we didn’t rebel against the crown and join the rest of the world in being awe-struck by the pageantry of it all, what better day to share this scone recipe! We’ve now moved on from watching the Royal Wedding to English Premier League
soccer football, so we’re basically British today 🇬🇧
We really enjoyed these scones. They aren’t overly cheesy, but have a nice flavor. We topped them with our Bacon Jam, which was basically magical. They stayed nice and moist in the middle, which is great since I think some dislike scones, thinking they’re too dry. And honestly, they’re really nothing like what you think a traditional British scone would be. You probably wouldn’t serve this with clotted cream or Earl Grey. They taste like they came from a Southern cook, instead of a British one, but we’ll pretend.
Cheddar & Shallot Skillet Scones
(Adapted from Home Skillet, by Robin Donovan)
- 8+ tbsp very cold butter*
- 2 cups AP flour
- 1/2 tsp salt
- 1 tbsp baking powder
- 1 cup grated sharp Cheddar cheese
- 1 large shallot, finely diced
- 2 large eggs
- 1/3 cup heavy cream
- 1 tsp Frank’s Red Hot sauce
- 3 turns fresh ground black pepper
*COLD butter is important. Try this: place the butter in the freezer for 30 minutes prior to making the scones. Use a grater to cut into small pieces.
- Preheat oven to 400 degrees.
- In a large bowl, stir together flour, salt, and baking powder.
- In another bowl, combine the remaining ingredients. Whisk together the liquid ingredients and then stir in the cheese and shallots.
- Work the cold butter into the dry ingredients. Gently combine with your hands.
- Stir the bowl of wet ingredients into the dry bowl + butter. Don’t over-combine, as best you can.
- Once the dough has just come together, flour your hands and counter-top and then knead the dough just a few times.
- Grease the cast iron skillet with butter. Turn the ball of dough into the skillet and pat down until it completely covers the bottom of the skillet. Slice the dough about 2/3s of the way through into triangles. (Cutting 8 slices is easy, but you can go bigger or smaller.)
- Bake for 18-20 minutes.
- Allow to cool and finish the slice all the way through before serving.
Makes 8-12 scones