Spicy Udon Noodles with Bahn Mi inspired pork

Two recipes combined for the greater good. I make the first recipe but sometimes substitute the tofu in favor of pork tenderloin marinated in the Caramelized Pork Bahn Mi recipe from Food 52 that follows.

Spicy Pan-Fried Noodles with Tofu from Fine Cooking magazine

¼ cup soy sauce

3 T packed dark brown sugar

2 T fresh lime juice, plus lime wedges for serving

1-1/2 T Sriracha; more for serving, I only use 1 T

2 large cloves garlic, minced

3 T vegetable or peanut oil

12 to 14 ounces extra firm or pressed tofu, patted dry and cut into ¾ inch cubes

Kosher salt and freshly ground pepper

2 medium carrots halved lengthwise and thinly sliced on the diagonal

1 pound cooked Asian-style noodles, such as udon or yakisoba

6 medium scallions, cut into 1 inch lengths, white and dark green parts separated

2 cups thinly sliced cabbage

Whisk the soy sauce, sugar, lime juice, Sriracha, garlic and 2 T water in a small bowl set aside.

Heat 1 T of the oil in a 14-inch wok or 12-inch nonstick skillet over medium high heat until shimmering hot. Add the tofu, season generously with salt and pepper and cook, stirring occasionally until browned on all sides, 3 to 5 minutes. Transfer to a large bowl. Add another tablespoon of oil to the pan and then add the carrots. Season will salt and pepper and cook, stirring occasionally, until crisp-tender and well browned in spots, 3 to 5 minutes. Transfer to the bowl with the tofu.

Add the remining tablespoon of oil, the cooked noodles, and the scallion whites to the skillet. Cook, stirring occasionally, until the noodles are browned in spots and the scallions are tender, 2 to 3 minutes. Stir the sauce and then carefully pour it over the noodles; the mixture will steam. Toss well to coat and cook stirring, until he sauce is reduced to a stick glaze, about 2 minutes.

Return the tofu and carrots to the wok. Add the cabbage and scallion greens and toss well. Serve with lime wedges and additional Sriracha if desired.

Bahn Mi

1 to 1 ½ pounds pork tenderloin, cut into strips the size of your ring finger

3 T fish sauce

2 T maple syrup

1 T brown sugar

2 T soy sauce

½ T sesame oil

2 garlic clove, minced

One ½-inch piece of ginger peeled and minced

1 scallion, sliced thinly

½ t freshly ground black pepper

2 T vegetable oil

In a large bowl or gallon size plastic bag, combine all the ingredients except for the vegetable oil. Make sure  the pork is coated in the marinade. Marinate for 10 to 30 minutes. Heat a cast-iron skillet to high, Add the vegetable oil to the marinade, stir to coat and then drain meat from the marinade. Sear the first side of meat until very dark brown, then flip and sear the other sides. The meat will cook quickly, 1 to minutes on each side. Be careful not to overcook it.

Happy Hygge

Winter arrived early this year. It will be a week tomorrow. A week of shoveling, shoveling again, and shoveling some more. Heavy, wet, icy, and unyielding until you scoop it up and it slides back down onto the sidewalk. The lake path is compromised. There are paths that will not be cleared again until the spring. It feels like late January, early February without the warm memories of the holiday behind us and the hope of spring ahead of us. We decided to confront it full on and have a hygge gathering with the neighbor clan. The invite went like this:

Hello everyone - welcome to winter.  It kind of sucks already, so we are having a Hygge festival on Saturday around 5:30 or 6:00.  What is Hygge?  It's basically the Danish concept of "cozy."  Please read this Jim Walsh article:

 http://www.minnpost.com/arts-culture/2013/12/our-hygge-moment-how-danish-cultural-concept-can-help-cut-through-dark-minnesot Candles, soup, drinks, tunes, neighbors.  That is all you need.   Please let us know if you can make it - all are welcome in from the cold and dark! We will make different kinds of soups.  Feel free to bring any side dishes, wine, beer etc.  I will have some brewski's on hand too.

The best response came from across the alley, "I did not know you can grill soup."

We served recipes that have shown up here before, beef barley soup, and pumpkin cookies and a few that are in rotation in my kitchen but previously unpublished. Read on for my recipe for Chicken and Potatoes Curry soup, and links to Sweet Potato, Carrot, Apple and Red Lentil Soup and my pursuit of the Cossetta's maple vinaigrette.

Chicken curry soup with potatoes

This is a collection of three recipes blending into one. Substitutions abound but here is how I go about making it.

The Chicken

5 boneless, skinless chicken thighs

3 large carrots, peeled and chopped into large pieces

1 yellow onion chopped into large chunks

2-3 stalks of celery chopped into large chunks

2 tablespoons Taco Seasoning mix, recipe below

Taco Seasoning mix

1 tablespoon chili powder

1/4 teaspoon garlic powder

1 1/4 teaspoon onion powder

1/4 teaspoon red pepper flakes

1/4 teaspoon dried oregano

1/2 teaspoon paprika

1 1/2 teaspoons cumin

1 teaspoon black pepper

Combine chicken thighs, carrots, celery, onion and taco seasoning mix in a large bowl. Place on an aluminum foil lined rimmed baking sheet and cover with aluminum foil. Bake at 375 for 1 hour. Reserve juices, discard vegetables and coarsely chop chicken. The chicken can also be prepared in a crock pot on high for 3 hours or low for 5.

Indian Potatoes

5 large russet potatoes, peeled and diced into 1/2 inch cubes

Indian spice mix, recipe below

1/4 teaspoon cayenne

1/2 teaspoon turmeric

1 1/2 teaspoon ground coriander

1 teaspoon salt

1/2 teaspoon garam masala

1/2 teaspoon salt 

Heat 3 tablespoons vegetable oil in a 12-14 inch skillet until hot and shimmering, add spice mixture and saute in oil for 30 seconds, add potatoes and stir to coat.  Add 1/3 cup of water, cover and reduce to a simmer. Check potatoes after 12 minutes. If they are tender remove from the heat otherwise cook for another two minutes. Additional water can be added at this time if necessary.

Curry Sauce

Purchase a jar of Thai Kitchen brand Red Curry Paste. Follow the directions on the back of the jar. It will ask you to add a can of coconut milk, 1 tablespoon of brown sugar,  1 to tablespoons of fish sauce and 1/4 cup of Thai basil. I always add the fish sauce. Add the reserved liquid from the chicken and additional chicken or vegetable broth/stock depending on how soupy or stew like I would like the final product to be. Stir in the prepared chicken and potatoes and allow flavors to blend on low heat for at least 30 minutes.

Serve with Sriracha sauce.

Sweet Potato, Carrot, Apple and Red Lentil Soup

Maple Vinaigrette

Meredith’s Shower ™

The last of the Hendricks children, Meredith,  is getting married in March. This weekend friends and family gathered to celebrate our bride-to-be and I put forth an offering to my patron saint of extended family, and the official patron Saint of Scotland, Saint Andrew. I thought that it was fitting that Meredith’s Shower™  should fall on the same week that Scotland had a referendum regarding independence . The Scots voted to stay with Britain just as I would always vote to stay with Clan Hendricks.

The following is the menu that was served. There are links where the recipe has already been shared online.

 I must give credit where credit is due. Moe vetted out and prepared the Farro Salad and Meghan brought the amazing Caramel Apple Cheesecake Bars. 

My Spinach Feta triangles really have no specific recipe. I combine two boxes of frozen chopped spinach, thawed and well squeezed out with 14 ounces of good greek feta and then I just follow the directions on the back of the phyllo box.

 The spinach salad is inspired by the Spinach Cranberry salad from Cossetta in Saint Paul. If you have not been to Cossetta since their recent expansion you need to treat yourself to a field trip. As I have yet to successfully recreate at home their Maple Rice Wine vinaigrette I  buy it there. I substitute diced Swiss cheese for the cost prohibitive imported parrano Italian cheese, throw in some dried cranberries and the Maple Glazed Pecans from the Tartine cookbook. I think the pecans may be my 2014 teacher gift. I cannot say enough wonderful things about the Tartine cookbook. It is the source of my croissant recipe, fruit gallette crust and the lemon bars.

The Menu

Spinach Feta Triangles

Fresh Fruit and Vegetables

Spinach Salad with Cranberries, Glazed Pecans, Swiss cheese and Maple Vinaigrette

Roasted Shrimp Salad with Dill, Cucumber and LemonPepper Vinaigrette

Farro Salad with Roasted Corn, Red Pepper and Red Onion

Quinoa Salad with Apple, Fennel and Arugula

Lemon Bars

Apricot Crumble Bar

Brownies

Spiced Pumpkin Cookies

Caramel Apple Cheesecake Bars

The Recipes

Fruit Preserve Crumble Bars

Adapted from Ina Garten's Raspberry Crumble Bars

2  sticks unsalted butter, at room temperature
3/4 cup sugar
1 teaspoon pure vanilla extract
2 1/3  cups all-purpose flour
1/2 teaspoon kosher salt
10-12 ounces fruit preserves, I like raspberry or apricot
Confectioners' sugar, for sprinkling

Directions

Preheat the oven to 350 degrees.

Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed just until combined. With the mixer on low, add the vanilla.

Sift the flour and salt together and, with the mixer on low, slowly add to the butter mixture, mixing until it al comes together in large crubles. Turn the dough out on a board. Lightly pat two-thirds of the dough evenly on the bottom of a 9 inch square baking pan, or my favorite the 7 x 11 inch pan, and about 1/4-inch up the sides. Spread with the jam, leaving a 1/4-inch border. Evenly distribute the remaining crumbles of dough on top of the jam, covering most of the surface. Bake the bars for 30 minutes, or until lightly browned.

Cool completely and cut into bars. Sprinkle lightly with confectioners' sugar.

Pumpkin Cookies

1 cup of butter, softened

1 cup granulated sugar

1 egg

1 cup cooked or canned pumpkin or squash

1 teaspoon vanilla

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon cinnamon

½ teaspoon salt

Frosting

¼ cup butter

½ cup brown sugar, packed

1/8 teaspoon salt

¼ cup milk

2 cups powdered sugar

Heat oven to 350 F degrees. Grease 2 cookies sheets

To make cookies: In a large mixing bowl, beat butter and sugar at medium speed until smooth and creamy. Add egg.  Beat until blended. Beat in pumpkin and vanilla. In a medium bowl, combine flour, baking powder, baking soda, cinnamon and salt. Add flour mixture to butter mixture, beating just until blended.

To bake cookies: Spoon heaping teaspoons of dough onto cookie sheets. Bake one sheet at a time for 11 to 13 minutes, or until the tops feel firm: These cookies are cake-like and require a little longer baking time than most cookies.) Repeat with remaining dough. Immediately transfer to wire rack. Cool completely.

To make frosting: Place butter in a microwave safe bowl. Microwave on high for 30 to 40 seconds, or until melted. Stir in brown sugar and salt. Microwave  on HIGH for 1 to 2 minutes, or until sugar is dissolved. Cool to room temperature.

Transfer to mixture bowl. Beat in milk on medium-low until blended. Continue beating and slowly add enough powdered sugar to make a smooth and creamy frosting that is the right consistency for spreading.

Christmas Eve Beef Tenderloin

This has been on the menu at McGuire family Christmas Eve ever since I was at the kids table.

Peppered Beef Tenderloin with Mustard and Horseradish Sauce

Sauce:
1 cup sour cream
3 tablespoons Dijon mustard
2 tablespoons prepared horseradish

BEEF:
2 teaspoons whole black peppercorns
2 teaspoons whole white peppercorns
2 teaspoons whole green peppercorns
2 teaspoons coarse salt
3 tablespoons Dijon mustard
2 tablespoons (1/4 stick) butter, room temperature
1 cup loosely packed fresh Italian parsley, chopped
1 2-pound beef tenderloin, trimmed
Additional fresh parsley

Preparation

For Sauce: Whisk all ingredients in small bowl. Cover and refrigerate sauce until ready to serve. (Sauce can be prepared 2 days ahead.)

For Beef: Coarsely grind all peppercorns in spice grinder or blender. Transfer peppercorns to bowl. Mix in salt. Whisk mustard, butter and 1 cup chopped parsley in medium bowl to blend. Rub all over tenderloin. Roll tenderloin in peppercorn mixture, coating completely (can be prepared 1 day ahead. Cover and refrigerate.)

Preheat oven to 450 degrees F. Place tenderloin on rack set in shallow baking pan. Roast until meat thermometer inserted into center registers 130F for rare, about 20-25 minutes. Transfer roast to platter. Let stand for 10 minutes. Cut roast into slices. Arrange on platter. Surround with parsley. Serve with sauce.

What the F requests the F gets: French Silk Pie

Someone just turned 11 and requested French Silk pie for her dessert. I have purchased it in the past and it always tasted vaguely of Perkins refrigerator display case so this time I made it from scratch. It was very, very good. It might have had something to do with the fancy Belcolade bittersweet chocolate discs I used that were intended for my pursuit of the perfect Rustica cookie rip off. I now think I have the makings of a Patisserie 46 Tristan copycat tart. The F was concerned that if I made it from scratch there would be no chocolate curls. Thanks to the Pioneer Woman there were even chocolate curls. 

French Silk Chocolate Pie

1 cup heavy cream, chilled
3 large eggs
3/4 cup granulated sugar
2 tablespoons water
8 ounces bittersweet chocolate, melted and cooled
1 tablespoon vanilla extract
8 tablespoons unsalted butter, cut in to 1/2" cubes and softened
1 pie shell (9-inch)

With electric mixer on medium-high speed, whip cream to stiff peaks, 2 to 3 minutes. Transfer whipped cream to small bowl and refrigerate.

Combine eggs, sugar, and water in large heatproof bowl set over medium saucepan filled with ½ inch barely simmering water (don’t let bowl touch water). With electric mixer on medium speed, beat until egg mixture is thickened and registers 160 degrees, 7 to 10 minutes. Remove bowl from heat and continue to beat egg mixture until fluffy and cooled to room temperature, about 8 minutes.

Add chocolate and vanilla to cool egg mixture and beat until incorporated. Beat in butter, a few pieces at a time, until well combined. Using spatula, fold in whipped cream until no streaks of white remain. Scrape filling into pie shell and refrigerate until set, at least 3 hours and up to 24 hours. Serve with lightly sweetened whipped cream and chocolate shavings.

From Cook's Country

When my birthday rolled around four days later here is the cake I received. Thankfully my nephew did not plant a Parmesan toenail in the cake.

Pilaf if you please: Grilled Salmon Steaks with Black Butter

This recipe has been a go to salmon recipe for years. This winter I made a batch, smeared it on the salmon and then decided to stir what was left in the bowl into the jasmine rice I prepared. It was outstanding. Now I make a batch just to put in the rice.  Either way I always skip the butter.

SPICY GRILLED SALMON STEAKS WITH BLACK BUTTER

1 1/2 teaspoons freshly ground black pepper
1/2 teaspoon paprika
1/4 teaspoon cayenne, I use 1/8 teaspoon because we are cayenne wimps
1 teaspoon minced garlic
1 tablespoon minced onion
1/2 teaspoon crumbled dried thyme
1/4 teaspoon salt
1 tablespoon olive oil
2 salmon steaks (1 pound) each about 1 inch thick
1 tablespoon unsalted butter

In a bowl stir together the black pepper, the paprika, the cayenne, the garlic, the onion, the thyme, the salt, and the oil until the mixture forms a stiff paste. Pat the paste onto both sides of each salmon steak. Heat an oiled ridged grill pan over moderately high heat until it is smoking and in it sauté the salmon for is cooking, in a small skillet cook the butter over moderate heat, swirling the skillet, until it is dark brown, but do not let it burn. Transfer the salmon to heated plates and pour the butter over it.

Serves 2

Gourmet, September 1990

Thai Basil Chicken

My favorite thing from Big Bowl home edition. Fortunately you can download a copy of this cookbook to your tablet or Kindle through Overdrive.

Shrimp and Chicken with Thai Basil and Red Onion

4 ounces boneless chicken breast, sliced

2 teaspoons cornstarch

1 teaspoon sesame oil, Kadoya brand preferred

½ teaspoon salt, do not double if increasing the recipe

4 ounces shrimp, peeled, deveined, and cut in half lengthwise, I have yet to make this with shrimp

3 tablespoons fish sauce, Flying Crab brand preferred

2 ½ tablespoons freshly squeezed lime juice

5 teaspoons sugar

1 cup peanut oil or canola oil

1 cup cut-up red onions (cut into 1-inch square pieces)

1 tablespoon fresh ginger minced

1 teaspoon fresh garlic minced

1 teaspoon finely minced lemongrass, the lemongrass in a tube works great, thanks Moe

¼ cup tightly packed Thai basil leaves

1 tablespoon chopped roasted peanuts, I skip this

2 teaspoons ground dried shrimp, I skip this

Fresh cilantro leaves for garnish, I only use this if I have it on hand

Put the chicken breast in a small bowl and mix with 1 teaspoon of the cornstarch, ½ teaspoon of sesame oil and the ½ teaspoon of salt. Add the shrimp to the bowl. Mix in the remaining cornstarch and sesame oil. Set aside.

Combine the fish sauce, lime juice, and sugar.

In a wok or skillet, heat 1 cup of peanut oil over medium-high heat. When hot but not smoking, add the chicken and shrimp, and cook, stirring to separate the pieces. When the pieces change color, remove to a colander to drain, reserving the oil.

Heat a clean wok or skillet to hot and add ¼ cup of the reserved oil. Add the onions and cook, stirring until they just become transparent. Add the ginger, garlic, lemongrass, and stir briefly. Turn the heat to high and re-add the chicken and shrimp. Stir and add the fish sauce mixture. Bring just to a boil, stir in the basil, and remove from the heat. Stir in the peanuts and dried shrimp. Garnish with the cilantro and serve with rice.

Serves 2 to 3 as part of a larger meal.

Maura’s adaptation:

When I make this for my family of 5 I usually slice up 4 boneless chicken breast and omit the shrimp altogether. I triple the amount of cornstarch and sesame oil but not the salt.

I double the sauce mixture as follows:

1/3 cup fish sauce

1/3 cup  lime juice

3 tablespoons of sugar

2 tablespoons of water

I double the red onion and often times add a mixture of red, yellow and orange peppers to stretch it.

I skip the peanuts and dried shimp.

I use only enough oil to sauté the chicken then I wipe out the pan and add only enough oil to sauté the onions and peppers.

I serve it over jasmine rice

2010: I LOVE January

2010 has been good to me so far.

My new year’s resolutions have stuck.

I spent January with the positive affirmation of “I LOVE January. I LOVE January.” Repeated over and over until it was April, nearly.

No potato chips, not hard at this time of year but porch season will be the true test.


No McDonald’s which is only an issue on long car trips to the cabin or Milwaukee, I shall be tested on that this week.

Exercise and housework before knitting. I am happy to report that while I am down five pounds I am also down five pairs of felted mittens.

No alcohol for Lent may become no alcohol for then next many years as the oldests social life if ramping up and I need to have my wits about me for late night parent pick ups.


A new beginning running program has me skipping in public, much to my children’s embarrassment, but running without the knee pain and twisted ankle of last year’s thwarted attempt.

In other news

My new best friend is my prescription strength Vitamin D. After a few weeks the lethargy that has been plaguing me since I became a mother nearly 15 years ago is abating.

My netflix life has enjoyed the series Doc Martin, William and Mary and Mad Men.

My ipod life has loved listening to The Guernsey Literary and Potato Peel Pie Society, Everybody Ona Move by Michael Franti and Spearhead and Start the Commotion byt the Wise Guys.

Since I last posted a have put on a baby shower, Thompson cousin gathering, baked potato bar Lenten supper for a hundred (Lutherans love crack), a birthday party for the low fat, no meat, no shellfish, no chocolate, not too rich, newest 42 year old in the neighborhood, Palm Sunday for 200 and I have made a host of new recipes that are good enough to share, in link form.

Ancho Pork and Hominy Stew from Cooking Light. My sister was the first to try this and it has been in heavy rotation ever since. Not a very spring like dish but bookmark it for next fall.

Pasta with Asparagus, Pancetta and Pine Nuts also from Cooking Light but I made it a la Cooking right by using 8 ounces of bacon instead of 2 ounces of pancetta, a mix of whole wheat and regular pasta and 1 1/2 recipe of the lemon and olive oil dressing. I cannot wait to make this again.

Sour Cream Chicken Enchiladas My parents are the proud owners of a functioning computer and my mother discovered this recipe on allrecipes.com. It is great. I prepare my chicken in the crockpot using this recipe, and use La Victoria Salsa Jalapena which is labeled Extra Hot and a green chile enchilada sauce. My sister used a canned jalapena salsa the first time she made it and it was red so she reported that the sour cream mixture had a very unpleasing pink tinge. I have adapted the recipe to reflect G and F's sensitivity to spiciness by whirling together the sour cream, cilantro and green enchilada sauce reserving some of it an then whirling in the jalapena salsa. I have prepared it with flour and corn tortillas and it is good either way.

Chickpea and Spinach Salad with Yogurt Dressing This is from Food Network's Elie Krieger and I made it for the aforementioned birthday party. The yogurt dressing is good but not an obligation.

Beet Hummus Very pretty, very good, if you like beets. I am now the proud owner of a very large jar of tahini so if you are going to make this let me spot you the tahini. From the wonderful food blog Simply Recipes. I love her caramel sauce.

Fudgy, Chewy, Cakey Brownies by my food heroine Pam Anderson. My new go to brownie recipe. My only complaint she suggest letting them cool for 3 hours. Are you kidding me?

Go North Young Man

Photo by kosmatka365

The H left this morning for a week of Up North schooling with his school. He passed the crucial temperature test, no one was allowed to board the bus if they had a temperature of 100 or above, and left his dad behind while he waited with his friends. This child, born and raised in Minnesota, to Wisconsin born and raised parents, has never been further north in his home state than Round Lake outside of Aitkin. Can I help it if my internal compass draws me east to Marinette County and beyond?

I made him one of his favorite meals for dinner last night, despite his uncharacteristically crabby attitude throughout the day. My family is glutton like in their love of salmon. If left to their own will they would each eat a pound a piece, including the cat.

Here is my most fool proof salmon recipe. It is originally from Bon Appetit and my parents where the first to try it all those years ago.


ROSEMARY-ROASTED SALMON

2 large bunches fresh rosemary
1 large red onion, thinly sliced
1 2-pound center-cut salmon fillet with skin
2 large lemons, thinly sliced
1/3 cup olive oil

Preheat oven to 450°F. Arrange half of rosemary sprigs in single layer in center of heavy baking sheet. Arrange sliced red onion atop rosemary. Place salmon, skin side down, atop red onion. Sprinkle with salt and pepper. Cover salmon with remaining rosemary sprigs. Arrange lemon slices over rosemary. Drizzle olive oil over. Sprinkle lemon slices with salt. (Can be prepared 8 hours ahead. Cover and refrigerate.)

Roast salmon until just cooked through, about 20-30 minutes. Transfer salmon to plates. Serve with roasted onions and lemon slices.

4 servings


Bon Appétit, February 2000

A Chicken in Every Crockpot

I love my crockpot, I love my sister, and I love the blog crockpot365.com so when Maggie said that the rotisserie chicken crockpot recipe from crockpot365 was very good I gave it a go. I did use the optional 4 cloves of garlic and quartered onion. I cooked it on high for 3 hours and then kept it on warm until the rest of the dinner was ready. I fished out the four cloves of garlic and mashed them into the naughty mashed potatoes and I made gravy with the ample juices. It was very good and very easy. I am eagerly awaiting my copy of Make It Fast, Cook It Slow the cookbook based on crockpot365 from the library.

This week whole chickens are on sale at Rainbow for .99 a pound.

Crock Pot Rotisserie Chicken

1 whole chicken, skinned (4-5 pounds)
2 teaspoons kosher salt
1 teaspoon paprika
1 teaspoon onion powder
1/2 teaspoon dried thyme
1 teaspoon Italian seasoning
1/2 teaspoon cayenne pepper, I cut back the cayenne to 1/4 teaspoon
1/2 teaspoon black pepper
pinch of chili pepper (probably not necessary)
4 whole garlic cloves (optional)
1 yellow onion, quartered (optional)

The Directions

I used a 6 quart crockpot for a 5 pound bird. It fit nicely.

Skin the chicken and get rid of the neck and other stuff from the cavity.

In a bowl, combine all of dried spices. Rub the spice mixture all over the bird, inside and out. Plop the bird breast-side down into the crockpot.

If desired, shove 4 whole garlic cloves and a quartered onion inside the bird.

Do not add water.

Cover and cook on high for 3-5 hours, or on low for 8. The meat is done when it is fully cooked and has reached desired tenderness. The longer you cook it, the more tender the meat.

Naughty Mashed Potatoes

Prepare mashed potatoes as usual but instead of adding milk stir in 4 ounces of softened cream cheese, 1/2 cup sour cream, and the four cloves of garlic from above. Season with salt and pepper.

Let the wild rumpus start

It was the King of Keratoconus' 43rd birthday last week and we celebrated with Julia Child's infamous Boeuf Bourguignon, chocolate cake a la Cafe Latte Turtle Cake and a diorama of Where the Wild Things Are. I have been making this cake for a few years now but I have always used chocolate ganache for the frosting. This time I used the frosting from the recipe and though it seemed too sweet right out of the bowl it was just perfect on the cake. If I can scrounge up two cups of flour this may become today's home from school snack.

Cafe Latte Turtle Cake

Cake

1 egg
2/3 cup vegetable oil
1 cup buttermilk
2 cups flour
1 3/4 cup sugar
1/2 cup cocoa
1 teaspoon salt
1 TABLESPOON baking soda, I have inadvertently made it with one teaspoon of baking soda not good
1 cup hot coffee

Preheat oven to 350. Grease two 9 inch round cake pans, it can also be made in a 9x13 inch pan. Combine egg, oil and buttermilk. In a separate bowl combine flour, sugar, cocoa, salt and baking soda. Combine the egg mixture with the flour mixture, mixing well. Slowly mix in the hot coffee. Turn into the prepared pan and bake for 25-30 minutes if in two round pans or 40-45 in the 13x9 pan. Frost when cooled.

Frosting

1 cup sugar
1/3 cup milk
5 tablespoons butter
1 1/2 cups chocolate chips
1/2 cup caramel topping
1 cup toasted pecans

Mix sugar and milk in a saucepan, add butter and bring to a boil. Place chocolate chips in a bowl and pour hot mixture over them and mix until smooth. Spread over cooled cake. Drizzle caramel topping over the frosting and crunch toasted pecans over caramel.

By Request: Mexican Rice

Neighbor Sherry requested that I post this recipe on the blog. It is the wicked cousin of the most caloric mac and cheese you have ever had. My mother has been making it for years and it continues to be my vegetarian brother John's welcome home meal. I wonder what kind of makeover Cooking Light would give this? I wonder how it would taste with quinoa? Hey, Costco now has a 4 pound bag of organic quinoa for $10.49. That is a bargin.

Mexican Rice

1 cup onion chopped
1/4 cup butter
5 cups cooked rice
1 pint sour cream
1 cup cottage cheese
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 4 ounce can chopped green chiles
2 cups shredded cheddar cheese
1/2 cup chopped parsley

Preheat oven to 350. Saute onions in butter. Mix the onions, rice, sour cream, cottage cheese, bay leaf, salt, pepper and green chiles together. Pour half of the rice mixture into a greased 12x8 pan (12x8 must be some weird 1970's size, I like to use a corning ware 2.8 liter oval ) cover with half of the cheese. Repeat. Sprinkle parsley on top and bake for 30 minutes.

When the school year came to a close nearly seven weeks ago the thing I was most looking forward to was making lunch at lunchtime. This summer, is our first summer “off” since 2000. Someone or another has been attending year round school for eight years. I imagine year round school is magic if you live in San Diego but not so smart if you live in Minnesota. Having the summer off has been even better than I hoped. I have enjoyed preparing breakfast at breakfast time (it is cold cereal a lot more often than you would think) and “making lunch” around 12:00 pm. “You can make your own sandwich.” Is my new mantra.

This summer I have found out that I love the Saint Paul Urban Tennis program. My children love SPUT the way I love ECFE. I love walking with the F as she bikes to and from tennis. I love it when my boys bike off together to buy cap guns or water balloons from Walgreens or Snyders even though I chant “ I am a mom of the 70’s.” until they roll back into the yard. Baseball has been great for everyone even though it consumed us Monday through Friday nights. H is on a team with kids he played basketball with in kindergarten. They even have the same coach. Roberto used to have to call time-outs to tie shoes. Now girls show up to watch the boys play. Years of playing baseball with a brother 4 years older has finally paid off for G and he has out grown the poor sport syndrome that plagues me still today. It is why I avoid playing passive-aggressive contract rummy at the cabin. The F has been lucky enough to have a myriad of other sisters to play with on the sidelines.

This recipe is my new favorite dip. It is great with sweet potato fries, tacos and any kind of chip.


My thanks to Emeril.

Sweet Potato Fries

2 pounds of sweet potatoes
Cooking oil spray, as needed
2 tablespoons extra virgin olive oil
1 teaspoon salt
½ teaspoon freshly ground black pepper
Spicy Sour Cream Dipping Sauce, recipe follows

Preheat the oven to 450 degrees.
Cut the potatoes into ½-inch strips. Line two baking sheets with parchment paper and generously spray with cooking oil. Toss the sweet potato fries in the extra virgin olive oil and divide among the two baking sheets. Place in the oven for 25 to 35 minutes, tossing once during cooking. Bake until they are caramelized and nicely browned.

Yield: 4 servings

Spicy Sour Cream Dipping Sauce:

¾ cup sour cream
1 canned chipotle pepper in adobo, minced
2 teaspoons fresh lime juice
1 teaspoon cilantro or parsley
¼ teaspoon minced garlic
¼ teaspoon cumin
¼ teaspoon salt
1/8 teaspoon lime zest
Combine all the ingredients in a bowl and stir well to mix through.
Yield: ¾ cup

Spring Comes to Como Park

To celebrate the blooming of the lilacs, lily of the valley and the crabapple trees I had few people over for lunch the other day.

A huge thank you to my man, the King of Keratoconus, for all of the unsolicited help with the dishes and for forgiving me when I got crabby when he changed my playlist whilst I was having my last minute shower. I do not deserve his amiable nature most of the time, but he is very well fed.

Here are a few of the recipes I served.

First off credit where credit is due, and he will call me on it if I don't. My brother introduced me to this Barefoot Contessa recipe last summer at the cabin. It was the favorite main dish of the day. The runners up were Wild Rice Salad, which I made with half wild rice and half wheat berries and a crustless quiche, the recipe came from Cooking Light, enough said.

Roasted Shrimp and Orzo


Kosher salt
Good olive oil
3/4 pound orzo pasta (rice-shaped pasta)
1/2 cup freshly squeezed lemon juice (3 lemons)
Freshly ground black pepper
2 pounds (16 to 18 count) shrimp, peeled and deveined
1 cup minced scallions, white and green parts
1 cup chopped fresh dill
1 cup chopped fresh flat-leaf parsley
1 hothouse cucumber, unpeeled, seeded, and medium-diced
1/2 cup small-diced red onion
3/4 pound good feta cheese, large diced

Directions

Preheat the oven to 400 degrees F.
Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.

Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!

Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

All three desserts were winners but two have been previously unpublished here. This Rhubarb cake recipe comes from an old church cookbook of my mother's.

Rhubarb Cake

½ cup butter at room temperature, the original calls for shortening but I only use shortening in cookies and pie crusts
1 ½ cups sugar
1 egg
1 teaspoon vanilla
2 cups flour
½ teaspoon salt
1 teaspoon baking soda
1 cup milk (soured or buttermilk)
2 cups rhubarb (cut fine)

Topping
½ cup sugar
¾ teaspoon cinnamon
The original topping calls for 3/4 cup sugar and 1 teaspoon of sugar

Preheat oven to 350. Grease or spray a 9x13 pan. Cream butter, add sugar, egg and vanilla. Blend flour, baking soda and salt together in a separate bowl. Milk in alternately with milk. Use low speed on mixer. Fold in rhubarb. Pour into pan. Sprinkle topping mixture evenly over the top of the cake. Bake for 45 minutes. Serve with vanilla ice cream or whipping cream.

Jockey Club Cheesecake

This is the first cheesecake that I remember having during the cheesecake extravaganza that swept America in the early 80’s. My sister has adapted it to avoid the unsweetened chocolate from seizing. The ingredient amounts are suspicious. We suspect that it should read ¾ cup of sour cream but neither of us is willing to take a chance with the familiar.


Crust
1 ½ cups crushed Graeme cracker crumbs
1/3 cup sugar
1/3 cup melted butter

Filling
2 8 ounce packages of cream cheese (room temperature)
¾ cup sugar
2 eggs
2 tablespoons fresh orange juice
¾ tablespoon sour cream
1 teaspoon vanilla
1 ½ ounces unsweetened chocolate melted

Topping
½ cup sour cream
1 tablespoon sugar
1 ½ teaspoon vanilla

Preheat oven to 350. Combine the crust ingredients and pat into a 9 inch spring form pan. Surround the outside of the pan with aluminum foil in the event that the pan leaks excess butter.

Cream the cream cheese, mix in the sugar gradually and add the eggs one at a time. Blend in the orange juice, sour cream and vanilla. Pour cream cheese batter into the pan. Pour the melted chocolate evenly over the top of the cake and cut through the batter with a knife several times for a marbled effect. Bake for 45 minutes or until set.

Remove the cake from the oven and allow it to cool slightly. Combine the topping ingredients together in a separate bowl and spread evenly over the top of the cake. Bake 15 minutes longer. Allow the cake cool completely before refrigerating. Raspberry Coulis is a great accompaniment to this cheesecake.

Wilted Arugala Salad with Sauteed Pork, Pears and Blue Cheese

How did I miss this recipe the first time I flipped through Fine Cooking Number 77 March, 2006? I know that I tried the a Rice Noodle Stir Fry and was disappointed. I know that my parents swear by one of the Roasted Chicken and Potatoes recipes but somehow the recipe in the pull out section at that back meant nothing to me. Nothing until I learned about the wonderful world of arugala from my friend Chris via the Tri Colore Orzo recipe of this summer.

I made this for the first time on Christmas Eve and I am anxious to make it again. We all loved it and by all I mean Jeff, H and I. G and F had pork tenderloin baked with olive oil, salt and pepper. The only changes I made, dried thyme, plumped cherries and walnuts. In fairness to Fine Cooking magazine this recipe is available for free on their website.

Wilted Arugala Salad with Sauteed Pork, Pears and Blue Cheese

3 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
1/2 cup plus 3 tablespoons extra-virgin olive oil
1 medium shallot, finely diced
1 teaspoon chopped fresh thyme
Kosher salt and freshly ground black pepper
6 oz. baby arugula, washed and spun dry (about 8 loosely packed cups)
1 firm-ripe Bosc pear
1/2 cup all-purpose flour
1 lb. pork tenderloin, trimmed and sliced 3/8 to 1/2 inch thick
1 tablespoon unsalted butter
1/4 lb. blue cheese, crumbled (about 1 cup)
1/4 cup dried cherries


In a medium bowl, whisk together the vinegar and mustard. Slowly whisk in 1/2 cup of the oil. Stir in the shallot and thyme and season with salt and pepper to taste. Put the arugula in a large bowl. Core the pear and cut it into matchsticks.

Put the flour in a pie pan or large plate. Season the pork liberally with salt and pepper and dredge in the flour. Set a heavy 12-inch skillet over medium-high heat. Add the remaining 3 Tbs. oil and the butter. When the butter melts and begins to lightly brown, cook the pork (in batches if necessary), flipping after 2 min., until it’s just cooked through, about 3 min. total. Transfer to a large plate. Repeat with the remaining pork.

Discard any fat in the skillet and set over low heat. Add the balsamic-Dijon vinaigrette and cook, stirring to pick up any browned bits on the bottom of the pan, until the sauce is warm, about 1 min. Pour the vinaigrette back into its bowl and whisk to recombine. Toss the arugula with half of the warm vinaigrette. Arrange the arugula on 4 plates. Top with the pork, pear, blue cheese, and dried cherries, and drizzle with the remaining vinaigrette.

From Fine Cooking 77, pp. 82c
March 1, 2006

In Search of the Rustica Bittersweet Cookie: Round 2

We are definitely getting closer. If you want to replicate your favorite cookie recruit Neighbor Sherry to help you. She found this version in The America's Test Kitchen Family Cookbook recently and we each gave it a go. I chose to go with bittersweet chocolate from Trader Joe's for melting and Ghirardelli bittersweet chips. The trouble with this cookie is that it easily trips my rich trigger, which is becoming more sensitive with each week.

Thick and Chewy Triple Chocolate Cookies

2 cups all-purpose flour
½ cup Dutch-processed cocoa powder
2 teaspoons baking powder
¾ teaspoon salt
4 large eggs
2 teaspoons vanilla extract
2 teaspoons instant coffee
10 tablespoons (1 ¼ sticks) unsalted butter, softened
1 ½ cups packed light brown sugar
½ cup granulated sugar
16 ounces semisweet chocolate, melted and cooled
1 (12 ounce bag semisweet chocolate chips (2 cups)

Adjust an oven rack to the middle position and heat the oven to 350 degrees. Whisk the flour, cocoa, baking powder, and salt together in a large bowl. In a separate bowl, whisk the eggs, vanilla, and instant coffee together until the coffee is dissolved.

Beat the butter and sugars together in a large bowl using an electric mixer on medium speed until light and fluffy, 3 to 6 minutes. Beat in the egg mixture until incorporated, about 30 seconds. Beat in the melted chocolate, about 30 seconds, scraping down the bowl and beaters as needed.

Reduce the mixer speed to low and slowly mix in the flour mixture until combined, about 30 seconds. Stir in the chips until incorporated. Cover the bowl with plastic wrap and let stand at room temperature until the consistency is scoop-able and fudge-like, about 30 minutes.

Working with 3 tablespoons of dough at a time, scoop the dough into balls, dip the top in granulated sugar and lay on three parchment-lined baking sheets, spaced about 2 inches apart. Bake the cookies, one sheet at a time until the edges are set and the tops are cracked but the centers are still soft and underdone (peek through the cracks to check the centers), 10 to 12 minutes, rotating the baking sheet halfway through baking.

Let the cookies cool on the baking sheet for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.

The America’s Test Kitchen Family Cookbook

My Thanksgiving Contribution

I love cheesecake. A few years ago I offered to bring pumpkin cheesecake to my sister-in-law's Thanksgiving gathering after my sister raved about this recipe. A few guests accepted a polite sliver while others questioned why pumpkin cheesecake? Why disrupt tradition and pumpkin pie? Most of it came back home with me. The next year two guests sidled up to me and asked, "Did you bring the pumpkin cheesecake again?" and a few more guests accepted a polite sliver of a slice. There was only half of a cheesecake to bring home. Last year I was met at the car with, "You brought the pumpkin cheesecake right?" There were no leftovers.

This year our Thanksgiving plans will bring us elsewhere but I have enough whipping cream and cream cheese to bring one with me and to drop another one off at my sister-in-law's because why disrupt tradition and pumpkin cheesecake?

Spiced Pumpkin Cheesecake

This needs to chill overnight, so plan accordingly.

Crust
9 whole Graeme crackers (about 4 ounces), broken
1/4 cup sugar
1 teaspoon ground cinnamon
1/4 cup (1/2 stick) butter, melted

Filling
4 8-ounce packages cream cheese, room temperature
1 1/2 cups sugar
3 large eggs
1 15-ounce can pure pumpkin
1 cup whipping cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves

For crust:
Position rack in center of oven and preheat to 350°F. Wrap a double layer of heavy-duty foil around outside of 10-inch-diameter springform pan. Combine Graeme crackers, sugar, and cinnamon in processor. Blend until graham crackers are very finely ground. Drizzle butter over. Using on/off turns, blend until crumbs begin to stick together. Press crumbs onto bottom (not sides) of springform pan. Bake until crust is slightly golden, about 10 minutes. Transfer to rack and cool while preparing filling. Maintain oven temperature.


For filling:
Using electric mixer, beat cream cheese and sugar in large bowl until smooth and fluffy. Beat in eggs 1 at a time. Add pumpkin and remaining 7 ingredients. Beat just until blended. Pour filling into prepared crust. Place springform pan in large roasting pan. Add enough water to come halfway up sides of springform pan. Bake cheesecake until slightly puffed and softly set and top is golden, about 1 1/2 hours. Transfer springform pan to rack and cool. Cover and refrigerate cake overnight. Using knife, cut around sides of pan to loosen cake. Release pan sides. Cut cheesecake into wedges and serve.

Makes 12 to 16 servings.
Bon Appétit October 2002

In Search of the Rustica Bittersweet Cookie

I am a baker on a mission to recreate the Rustica Bittersweet Chocolate Cookie. I first had one last winter when I was suffering from some sort of malady that was not as bad as the full blown flu but sick enough that I had lost my will to live. I snuck in through the back door to drop something off at Yarn! Yarn! Yarn! and there was the cookie. What I tasted through my fever and chills made me want to live to see another day or at least a trip to South Minneapolis for more.

This was my first attempt at recreating that life renewing cookie. I would have to say that it is close, and this cookie is worth making, but my quest will continue. I hate orange in my chocolate so I chickened out and only put in 1 teaspoon grated orange zest. I could not even taste the orange last night but it was the first thing I tasted in my morning cookie. The Rustic cookie is nearly black with chocolate so does that mean I should figure out a way to increase the melted chocolate and omit the cocoa? The bakery cookie is also larger but I could address that issue by making them bigger and baking them longer.

This recipe is from Fine Cooking magazine December, 2007 issue 89. As I have said before I love Fine Cooking magazine. This not a cheap subscription, $29.99 for a seven issue year but it does have some advertising unlike Cook's Illustrated (26.95 for six issues). Here is where I get crabby. Fine Cooking wants subscribers to pay a separate subscription for their website. $9.95 a year to have full access to their archives, it is more for non-subscribers. I know that the internet is a threat to print media and that we are coming to expect them to give away everything for free but really my mother has already paid the hefty subscription price let me access the Dark Chocolate Crackles online if I want to, so that I can forward it to my sister whose subscription expired, especially since that recipe fell within my subscription period. Enough crabbing, I better have another cookie.



Dark Chocolate Crackles

Yields about 5 dozen cookies



11 1/4 oz. (2 1/2 cups unbleached all-purpose flour

1 teaspoon baking soda

1/4 teaspoon table salt

1 cup unsalted butter, at room temperature

2 cups firmly packed light brown sugar

2 oz. 2/3 cup natural, unsweetened cocoa, sifted if lumpy

2 teaspoons finely grated orange zest

1 teaspoon pure vanilla extract

3 large eggs

8 oz. bittersweet chocolate, melted and cooled until barely warm

3/4 cup (4 oz.) chopped chocolate (white, bittersweet, or semisweet)

1/3 cup granulated sugar; more as needed



Position a rack in the center of the oven and heat the oven to 350 F. Line three large cookie sheets with parchment or nonstick baking liner.



In a medium mixing bowl, whisk together the flour, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), beat the butter, brown sugar, cocoa, orange zest and vanilla on medium speed until well combined, about 4 minutes. Add the eggs one at a time, beating briefly between additions. Add the cooled chocolate and mix until blended, about 1 minute. Add the dry ingredients and mix on low speed until almost completely blended, about 1 minute. Add the chopped chocolate and mix until blended, about 15 seconds.



Shape the dough in 1 1/4-inch balls with a small ice-cream scoop or two tablespoons. (The balls of dough can be frozen for 1 month. Thaw them overnight in the refrigerator before proceeding with the recipe.)



Pour the granulated sugar in to a shallow dish. Dip the top of each ball in the sugar and set the balls sugar side up about 1 1/2 inches apart on the prepared cookie sheets. Bake one sheet at a time until the cookies are puffed and cracked on top, 11 to 12 minutes. These cookies are fragile when hot, so be sure to let them cool on the cookie sheet for 5 minutes.

Winter Storm Warning = Beef and Barley Soup for Dinner

When the first winter storm advisory went out for our area on Tuesday morning I became determined to make this recipe. Even if it meant waiting in my car outside of the local liquor store at 8:50 am.

The recipe comes from The Best Make Ahead Recipe from the editors of Cook's Illustrated, another cookbook that I frequently check out of the library but never get around to making anything from. I cooked my soup on high for about 5 1/2 hours and it was perfect. My only regret is that I spent up and bought the chuck steak when I should have just bought the chuck roast for a dollar a pound less. I just am not very confident in my meat substitutions. Kind of like my yarn substitutions, right Sarah?

Beef and Barley Soup in the Crock Pot

2 tablespoons vegetable oil
3 medium onions, minced
2 carrots, chopped medium
1/4 cup tomato paste
Salt
1/2 cup dry red wine
2 pounds blade steak, aka as chuck state in these parts, trimmed and cut into 1/2-inch pieces
1 (28 ounce) can diced tomatoes, pureed with their juice until smooth in a blender for food processor
2 cups low-sodium beef broth
2 cups low sodium chicken broth
1/3 cup soy sauce
1/4 cup pearled barley
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
1/4 cup minced fresh parsley leaves
Ground black pepper

Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering but not smoking. Add the onions, carrots, tomato paste and 1/4 teaspoon salt and cook until the vegetables are softened and lightly browned, 10 to 15 minutes. Stir in the wine, scraping up any browned bits.

Transfer the vegetable mixture into the slow cooker insert and stir in the meat, pureed tomatoes, broths, soy sauce, barley and thyme until evenly combined. Cover and cook on low until the meat is tender, 9 to 11 hours. (Alternatively, cover and cook on high for 5 to 7 hours.)

Gently tilt the slow cooker insert and degrease as much fat as possible off the surface of the soup using a large flat spoon. Stir in the parsley, season with salt and pepper to taste, and serve.

Upon Request: Island Pork Tenderloin

Last week Ms. Meghan asked a a student to assist her in an "illegal act", getting past the school's blog blocking softwear to access A Dish To Pass (On) for the Island Pork Tenderloin recipe. The student was able to unblock the site but then I did not even have this favorite posted. So here it is. It is easy, quick ,very good and very popular. It was was in the epicurious.com Buzz Box for years. When I prepare it I tend to skip their salad and make my own spinach salad.

ISLAND PORK TENDERLOIN SALAD
Gourmet May 2003
Yield: Makes 6 to 8 main-course servings

For pork:
2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon cinnamon
2 pork tenderloins (2 1/4 to 2 1/2 pounds total)
2 tablespoons olive oil

For glaze:
1 cup packed dark brown sugar
2 tablespoons finely chopped garlic
1 tablespoon Tabasco

For vinaigrette:
3 tablespoons fresh lime juice
1 tablespoon fresh orange juice
1 tablespoon Dijon mustard
1 teaspoon curry powder, toasted
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup olive oil

For salad:
3 navel oranges
5 ounces baby spinach, trimmed (6 cups leaves)
4 cups thinly sliced Napa cabbage (from 1 medium head)
1 red bell pepper, cut lengthwise into thin strips
1/2 cup golden raisins
2 firm-ripe California avocados

Special equipment: an instant-read thermometer

Prepare pork:

Preheat oven to 350°F.

Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub.
Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat until just beginning to smoke, then brown pork, turning, about 4 minutes total. Leave pork in skillet.

Make glaze and roast pork:

Stir together brown sugar, garlic, and Tabasco and pat onto top of each tenderloin. Roast in middle of oven until thermometer inserted diagonally in center of each tenderloin registers 140°F, about 20 minutes. Let pork stand in skillet at room temperature 10 minutes. (Temperature will rise to about 155°F while standing.)

Make vinaigrette while pork roasts:

Whisk together juices, mustard, curry powder, salt, and pepper, then add oil in a stream, whisking until emulsified.

Prepare salad ingredients while pork stands:

Cut peel, including white pith, from oranges with a sharp knife, then cut oranges crosswise into 1/4-inch-thick slices. Toss spinach, cabbage, bell pepper, and raisins in a large bowl with about 1/4 cup vinaigrette. Halve, pit, and peel avocados, then cut diagonally into 1/4-inch-thick slices.

Assemble salad:

Cut pork at a 45-degree angle into 1/2-inch-thick slices. Line a large platter with dressed salad and arrange sliced pork, oranges, and avocados in rows on top. Drizzle some vinaigrette over avocados and oranges. Pour any juices from skillet over pork.