I love this guy
Jan. 22nd, 2005 12:00 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe is adapted from Anthony Bourdain's new cookbook. I had to pick this up (despite several broad hints, it was not given to me for Xmas) because the recipes are good basic Fronch stuff, and I love the attitude. If you've ever seen the Britcom Chef, that's what Bourdain is like in real life.
An excerpt:
Mignons de porc a l'ail (Pork Tenderloin with Garlic)
2 heads of garlic confit:
2 heads garlic, broken into unpeeled cloves
2 T olive oil
1 sprig thyme
dash sea salt
Heat oven to 350. Gather cloves into a bunch and wrap with foil, adding the oil, thyme, and salt before sealing up. Cook for 45 minutes, agitating a few times to prevent uneven cooking, which produces unsightly brown spots. Set aside and cool before squooshing cloves out from their skins.
2 pork tenderloins, approx 10 oz each
1 slice bacon
1 t olive oil
1 T butter
salt and pepper
2 shallots, thinly sliced
1/4 cup white wine (plus dash more)
1/2 cup chicken stock
small handful parsley, finely chopped
The night before cooking, mash half the garlic. Lay one tenderloin across a cutting board with plastic wrap on top. Pound lightly with the heel of your hand to flatten on the fatter end. Remove, discarding plastic. Top with mashed garlic, spreading evenly along its length. Lay the bacon across the long way. Top with the other tenderloin, the fat ends facing opposite directions, forming a roughly even-shaped tube of meat. Tie together with kitchen string at several points; wrap in plastic and refrigerate overnight.
Heat oven to 350 and remove pork from fridge. Heat olive oil in a saute pan over high heat, then add 1.5 tsp of the butter. When it stops foaming, sason the pork with salt and pepper, then add to the pan. Cook over high heat for 6-8 minutes per side to brown. Put in a roasting pan and bake in the oven for about 20 minutes. Remove and let rest on a plate.
Add 1.5 tsp more butter to saute pan and heat over med-high. Add shallots and cook for 2 minutes until soft. Stir in 1/4 cup wine to deglaze, scraping bottom to dislodge drippings. Cook over high heat until reduced to a glaze, then add stock and cook until reduced to half. Add any drippings from the pork plate and whisk in the remainder of the butter, along with the other half of the garlic confit and the parsley. Add a dash more white wine if desired.
Slice pork into 1.5" medallions, arrange around the plate, and spoon the sauce over.
Comments: moderately time-consuming but by no means difficult. A nice presentation dish: I put a dollop of truffle-oil mashed potatoes in the center of each plate, with sauteed chard on one side, then arranged the meat in a semi-circle around the remainder of each plate. Seeing this, the wife set the table with candles and linen napkins. Oh, and a bottle of Cyser.
All in all, a lovely Friday night date-type dinner. I'll definitely do this again.
What I'm reading:Kevin Anderson, Hidden Empire
An excerpt:
"Poulet roti. That's roast chicken, numbnuts! And if you can't properly roast a damn chicken then you are one helpless, hopeless, sorry-ass bivalve in an apron. Take that apron off, wrap it around your neck, and hang yourself. You do not deserve to wear the proud garment of generations of hardworking, dedicated cooks. Turn in those clogs, too."
Mignons de porc a l'ail (Pork Tenderloin with Garlic)
2 heads of garlic confit:
2 heads garlic, broken into unpeeled cloves
2 T olive oil
1 sprig thyme
dash sea salt
Heat oven to 350. Gather cloves into a bunch and wrap with foil, adding the oil, thyme, and salt before sealing up. Cook for 45 minutes, agitating a few times to prevent uneven cooking, which produces unsightly brown spots. Set aside and cool before squooshing cloves out from their skins.
2 pork tenderloins, approx 10 oz each
1 slice bacon
1 t olive oil
1 T butter
salt and pepper
2 shallots, thinly sliced
1/4 cup white wine (plus dash more)
1/2 cup chicken stock
small handful parsley, finely chopped
The night before cooking, mash half the garlic. Lay one tenderloin across a cutting board with plastic wrap on top. Pound lightly with the heel of your hand to flatten on the fatter end. Remove, discarding plastic. Top with mashed garlic, spreading evenly along its length. Lay the bacon across the long way. Top with the other tenderloin, the fat ends facing opposite directions, forming a roughly even-shaped tube of meat. Tie together with kitchen string at several points; wrap in plastic and refrigerate overnight.
Heat oven to 350 and remove pork from fridge. Heat olive oil in a saute pan over high heat, then add 1.5 tsp of the butter. When it stops foaming, sason the pork with salt and pepper, then add to the pan. Cook over high heat for 6-8 minutes per side to brown. Put in a roasting pan and bake in the oven for about 20 minutes. Remove and let rest on a plate.
Add 1.5 tsp more butter to saute pan and heat over med-high. Add shallots and cook for 2 minutes until soft. Stir in 1/4 cup wine to deglaze, scraping bottom to dislodge drippings. Cook over high heat until reduced to a glaze, then add stock and cook until reduced to half. Add any drippings from the pork plate and whisk in the remainder of the butter, along with the other half of the garlic confit and the parsley. Add a dash more white wine if desired.
Slice pork into 1.5" medallions, arrange around the plate, and spoon the sauce over.
Comments: moderately time-consuming but by no means difficult. A nice presentation dish: I put a dollop of truffle-oil mashed potatoes in the center of each plate, with sauteed chard on one side, then arranged the meat in a semi-circle around the remainder of each plate. Seeing this, the wife set the table with candles and linen napkins. Oh, and a bottle of Cyser.
All in all, a lovely Friday night date-type dinner. I'll definitely do this again.
What I'm reading:Kevin Anderson, Hidden Empire
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Le sigh.
Date: 2005-01-24 04:44 pm (UTC)