Sunday, November 29

pumpkin bread

as much as i love it, i can't believe i've never made pumpkin bread. surely my mom has and i was at least present. since i've decided vegetable & fruit purees are not an excellent substitute for butter in scones and cookies {just because crispiness is more important to me than healthiness in these things}, pumpkin bread and muffins are really the only way to go to get that yummy spiced pumpkin fix.

pumpkin bread
adapted from
1 (15 ounce) can pumpkin puree
4 eggs
1/2 cup vegetable oil
1/2 cup apple sauce
2/3 cup water
1 cup white sugar
1 cup brown sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3/4 teaspoon ground cloves
1/2 teaspoon ground ginger
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans. {or one 9x5 in pan and one muffin pan}
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, sift together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. {muffins for 30} Loaves are done when toothpick inserted in center comes out clean.

Tuesday, November 17

pork tenderloin with rosemary and red wine glaze

pork isn't particularly photogenic so here's the wine. this spanish wine I used and enjoyed drinking after was found at costco, and it's called chapillon cuvee harmonie.

my, and most people's, usual complaint with pork is that it's dry. however, this was not dry. i didn't trim my one pound cut and allowed it to marinate 2 hours. then coated it with and actually cooked it in the remainder of the glaze, rather than saving the glaze for serving. I had plenty of sauce since i was cooking 1 one pound cut rather that the amount called for. all the extra that cooked with it in the pan made a great au jus that i definitely recommend pouring over the meat. dryness can also be avoided by paying attention to the time and temperature so that it doesn't overcook and dry out.

pork tenderloin
with rosemary and red wine glaze special equipment: meat thermometer
2 (3/4-lb) pork tenderloins or 1 1lb tenderloin
1 cup dry red wine
1 (2-inch) sprig fresh rosemary plus 1/4 teaspoon finely chopped
1 garlic clove, smashed
1/4 teaspoon dried hot red pepper flakes
1/4 cup red-wine vinegar
1 tablespoon honey
Boil wine, rosemary sprig, garlic, and red pepper flakes in a small heavy saucepan until reduced to about 1/2 cup, 7 to 8 minutes. Pour through a fine sieve into a measuring cup, then transfer rosemary sprig, garlic, and red pepper flakes to a sealable plastic bag along with 1/4 cup wine marinade and tenderloins. Marinate, chilled, turning bag occasionally, at least 2 hours or overnight.
Return remaining 1/4 cup wine marinade to saucepan and add vinegar, honey, and chopped rosemary, then boil dressing until reduced to about 1/4 cup, 6 to 8 minutes.

Take the tenderloin out of the fridge 30 minutes before cooking. Preheat the oven to 425 degrees. Film an ovenproof skillet with oil and sear the tenderloin over medium-high heat to brown all sides, about 5 minutes in all. Apply glaze generously. Save remainder for serving or pour over meat and into skillet for cooking. {i'll try reserving it as a glaze for next time...with all the "stuff" left in the pan from browning the meat, however, it was tasty. but. there would probably be a more sufficient amount for serving, had i reserved some of it.}

Anyway. Place skillet in the oven and roast 15 to 20 minutes, until internal temperature is 145 degrees. Remove from the oven, tent the pork with foil and let it rest about 5 minutes before serving.