Sheet Pan Pork Tenderloin With Caramelized Fennel And Apple

Sheet Pan Pork Tenderloin With Caramelized Fennel and Apple Roast one-pan pork tenderloin with Granny Smith apples and fennel for a flavorful fall dinner, but feel free to customize this recipe with your favorite veggies. A drizzle of golden mustard sauce brings it all together.

Ingredients: BBQ Chip Dust:  2 teaspoons light brown sugar  2 teaspoons kosher salt 2 teaspoons dry ancho chile powder 1 teaspoon garlic powder 1 teaspoon coarsely ground black pepper 1 teaspoon onion powder 1/2 teaspoon cayenne pepper Pork Tenderloin: 2 pork tenderloins, trimmed and silver skin removed 3 tablespoons BBQ Chip Dust 3 fennel bulbs, sliced thin 2 Granny Smith apples, cored and sliced thin 1/2 red cabbage, sliced thin 1 red onion, sliced thin 2 tablespoons olive oil 1 teaspoon caraway seeds 1 tablespoon kosher salt 1 tablespoon fresh cracked black pepper Cooking spray, for greasing Golden Mustard Sauce: 1/2 cup white wine vinegar  1/4 cup golden raisins 1 clove garlic, grated 1 tablespoon honey 2 tablespoons yellow mustard 1 tablespoon whole-grain mustard 1 tablespoon chopped fresh parsley 2 tablespoons cold unsalted butter Kosher salt and black pepper to taste Directions For the bbq chip dust: Combine in a small bowl the brown sugar, salt, chile powder, garlic powder, black pepper, onion powder and cayenne pepper. Set aside. For the pork tenderloin: Line a sheet pan with a wire rack. Sprinkle the bbq chip dust (about 3 tablespoons) all over both tenderloins. Place on the sheet pan in the refrigerator for at least 2 hours or up to 5 hours. Once ready to start cooking, take them out of the fridge for 30 minutes to 1 hour to take the chill off. Preheat the oven to 425 degrees F. Mix the fennel, apples, cabbage, onion, oil, caraway seeds, salt and pepper. Spray a nonstick baking sheet with cooking spray. Place the fennel and apple mixture in an even layer on the pan. Place the pork tenderloins right on top of the mixture about 6 inches apart.  Roast for about 15 to 20 minutes, flipping the pork halfway through and stirring the vegetables and apple to ensure even browning. Cook until the pork registers 150 to 155 degrees F internal temperature. Take the pork out of the oven and let it rest. If necessary, place the veggies and apple back in the oven to finish crisping and caramelizing until deep golden brown, another 15 to 20 minutes. Meanwhile, for the golden mustard sauce: Place the vinegar, raisins and garlic in a small saucepan. Bring to a simmer and then remove from the heat and cool slightly. While warm, whisk in the honey, yellow mustard, whole-grain mustard, parsley and cold butter. Whisk until smooth and season with salt and pepper. Once the pork has rested at least 10 minutes, slice it into medallions. Serve on a bed of the fennel, apple and onion mixture. Top with golden mustard sauce.

Irish Soda Bread With Golden Raisins

At this time of year I like to share a couple of my favorites for St. Patrick's Day. You may have already tried this Soda Bread recipe but it's worth finding it again this year. It's moist and delicious slathered with butter and even toasted after it's been around a couple of days. It's a hit! if you want something Green but not traditional this year, try my Roasted Asparagus Soup. The recipe posts tomorrow. It's so good and so green! It makes a great beginning to any meal but I love it with ham and even lamb for Easter too. IRISH SODA BREAD WITH CARAWAY SEEDS  AND GOLDEN RAISINS I love this soda bread! Do make both loaves--the second one freezes beautifully! Ingredients:   Makes 2 loaves. 3 1/2 cups flour 1 tsp. baking powder 1 tsp. salt 2 T. caraway seeds 1/4 cup unsalted butter, cut in cubes  2 cups golden raisins 1 1/2 cups buttermilk 1 large egg 1 1/2 tsp. baking soda 3 T. melted butter Directions Preheat oven to 375 degrees. In a food processor combine flour, baking powder, salt and caraway seeds; pulse until combined. Add butter and pulse until dispersed evenly throughout flour mixture. Transfer mixture to a large bowl and stir in the golden raisins.   In 2 cup liquid measuring cup, combine the buttermilk, egg and baking soda; whisk until combined. Add liquid mixture to flour/raisin mixture. Dough will be very sticky.   Flour a board liberally. Divide dough in half and form into two rounded mound-type loaves, adding just enough flour to prevent sticking. Place bread mounds on parchment-lined baking sheet. Bake for 30 to 40 minutes or until lightly golden. Remove bread to a cooling rack and brush with melted butter. Serve warm or at room temperature.

Apple-Ginger Sauerkraut

Apple-Ginger Sauerkraut

Simply going about their lives, microbes consume the food’s energy source and along the way create many byproducts such as vitamins, enzymes, and short-chain fatty acids—which are nutrients to us! Fermented foods are also a rich source of probiotics, the living microbes themselves.

When we consume fermented foods, we get the benefit of all these nutrients. Probiotics support our gut microbiome, the collection of trillions of microbes found throughout our digestive system. 

By consuming just a small amount of fermented foods or beverages (four to eight ounces of fermented veggies per day, or one to two fistfuls), we enjoy the many benefits fermented foods have to offer.

Preparation time: 15 minutes : Yield: 2 quarts

Fermentation time: 7 to 84 days, depending on weather and taste

Clean cabbage to wash off the dirt and remove any tough or floppy outer leaves.

Shred or thinly slice each cabbage into 1⁄4- to 1⁄2-inch ribbons and add to a large mixing bowl.

Sprinkle salt over shredded cabbage. Brine will form as salt draws water from the cabbage.

Squeeze or pound the mixture to break the cell walls and encourage water to seep out of vegetables.

Clean and thinly slice the apple into 1-inch bite-size pieces and add to the bowl. Wash ginger to remove dirt; peel if desired. Grate and add to mixing bowl.

Add caraway seeds to the mixing bowl. Mix all the ingredients together thoroughly.  Pack and Ferment

Add mixture to jars or a fermentation crock. Make sure to add every last drop of brine that has formed in the mixing bowl. Pack contents tightly so that there are no air bubbles and the top surface is even and flat.

Place weights on top of the sauerkraut, leaving at least 1 inch of headspace from the contents and the top of the container with the weights applied.

Cover the container with a dish towel or tea towel to keep out flies and dust. Secure with a rubber band, twist ties, or an elastic strap. Label your container with its contents and the date when you started fermenting it. I use blue painter’s tape and a permanent marker, and I always stick the label on the side of the container rather than the lid—those lids have a notorious habit of switching jars when you’re not looking, usually in the middle of the night! Stash sauerkraut containers in a cool place out of direct sunlight. I place my container in a conspicuous spot so that I don’t forget about it. Typically, I ferment sauerkraut for two weeks in warm weather or four weeks in cooler weather.

When taste and texture are to your liking, transfer the contents to jars and store them in the refrigerator.

Sauerkraut will last in the refrigerator for several months.

 

Apple-Ginger Sauerkraut

Preparation time: 15 minutes

Yield: 2 quarts

Fermentation time: 7 to 84 days, depending on weather and taste

Clean cabbage to wash off the dirt and remove any tough or floppy outer leaves.

Shred or thinly slice each cabbage into 1⁄4- to 1⁄2-inch ribbons and add to a large mixing bowl.

Sprinkle salt over shredded cabbage. Brine will form as salt draws water from the cabbage. 

Squeeze or pound the mixture to break the cell walls and encourage water to seep out of vegetables. 

Clean and thinly slice the apple into 1-inch bite-size pieces and add to the bowl. Wash ginger to remove dirt; peel if desired. Grate and add to mixing bowl.

Add caraway seeds to the mixing bowl. Mix all the ingredients together thoroughly.

Pack and Ferment

Add mixture to jars or a fermentation crock. Make sure to add every last drop of brine that has formed in the mixing bowl. Pack contents tightly so that there are no air bubbles and the top surface is even and flat.

Place weights on top of the sauerkraut, leaving at least 1 inch of headspace from the contents and the top of the container with the weights applied.

Cover the container with a dish towel or tea towel to keep out flies and dust. Secure with a rubber band, twist ties, or an elastic strap. Label your container with its contents and the date when you started fermenting it. I use blue painter’s tape and a permanent marker, and I always stick the label on the side of the container rather than the lid—those lids have a notorious habit of switching jars when you’re not looking, usually in the middle of the night! Stash sauerkraut containers in a cool place out of direct sunlight. I place my container in a conspicuous spot so that I don’t forget about it. Typically, I ferment sauerkraut for two weeks in warm weather or four weeks in cooler weather.

When taste and texture are to your liking, transfer the contents to jars and store them in the refrigerator.

Sauerkraut will last in the refrigerator for several months.

Sauerkraut Soup

Sauerkraut Soup

Ingredients:

3 cups cabbage, cut in thin long strips
1/4 teaspoon caraway seeds1 

1 pound ham cut into 1/2" pieces
2 cups carrots diagonally sliced
2 cans cream of celery soup
1 soup can of milk
1 small can sauerkraut, drained ands rinsed
4 cups water

Directions:  

Ina large pot, combine cabbage and carrots with caraway seeds with 1 cup water; cook until tender

Stir in the ham and the remaining ingredients bring to a boil.          

Reduce heat and cook 10 minutes.       Yields: about 8 cups.

Irish Soda Bread With Golden Raisins

Irish Soda Bread With Golden Raisins      

Makes 2 loaves.

Ingredients:

3 1/2 cups flour

1 tsp. baking powder

1 tsp. salt

2 T. caraway seeds

1/4 cup unsalted butter, cut in cubes

 2 cups golden raisins

1 1/2 cups buttermilk

1 large egg

1 1/2 tsp. baking soda

3 T. melted butter

Directions:

Preheat oven to 375 degrees. In a food processor combine flour, baking powder, salt and caraway seeds; pulse until combined. Add butter and pulse until dispersed evenly throughout flour mixture. Transfer mixture to a large bowl and stir in the golden raisins.

 

In 2 cup liquid measuring cup, combine the buttermilk, egg and baking soda; whisk until combined. Add liquid mixture to flour/raisin mixture. Dough will be very sticky.

 

Flour a board liberally. Divide dough in half and form into two rounded mound-type loaves, adding just enough flour to prevent sticking. Place bread mounds on parchment-lined baking sheet. Bake for 30 to 40 minutes or until lightly golden. Remove bread to a cooling rack and brush with melted butter. Serve warm or at room temperature.

Caraway-Sauerkraut Beer Bread ~ Instant Pot

Caraway-Sauerkraut Beer Bread ~ Instant Pot

Ingredients:
Non-stick Spray

3 cups bread flour

2 tablespoons ground flax seeds
1 tablespoon baking powder
1 tablespoon caraway seeds
1 teaspoon sugar
½ teaspoon salt
½ teaspoon baking soda
1 12 ounce can wheat beer
½ cup sauerkraut, drained and chopped
2 tablespoons Dijon-style mustard

Directions:

Coat a 3-quart slow cooker with cooking spray; set aside. In a large bowl stir together flour, flax seeds, baking powder, caraway seeds, sugar, salt, and baking soda. Make a well in the center of flour mixture; set aside. 

In a medium bowl combine beer, sauerkraut, and mustard. Add beer mixture all at once to flour mixture; stir just until combined (batter will be sticky). Spoon batter into the prepared cooker, pressing batter to edges and smoothing top. 

Cover and cook on high-heat setting for 3 to 3-1/2 hours or until a wooden toothpick inserted near the center comes out clean. Turn off cooker. Carefully remove lid so condensation from lid does not drip onto bread. Cover opening of slow cooker completely with paper towels; place lid on top. Cool for 10 to 15 minutes. Run a knife around edges of cooker; remove bread from cooker. Cool completely on a wire rack.

Sauerkraut, Ribs, and Dumplings

SauerKraut, Ribs, And Dumplings

Ingredients:

Ribs

3 to 5 lbs. spareribs or baby back ribs

1 to 2 Tablespoons Penzy Galena Street rib rub

   or your favorite.

1 cup water

1 32oz. jar Sauerkraut

Dumplings:

1 cup flour

1/2 teaspoon salt

1 1/2 teaspoon baking powder

1 teaspoon caraway seeds

1 egg

1/3 cup milk

2 tablespoons salad oil

Directions:

Preheat the oven to 300*.  Rub the ribs with Galena Street seasoning or your seasoning of choice.  Put the ribs in a pan big enough to hold the whole slab.  Add enough water to just cover the bottom of the pan.  Cover with foil and bake for 3 hours.  Cut into serving pieces, or remove the meat from the bones if desired, cover and keep warm.  

Add the sauerkraut to the liquid in the pan.  The kraut should have a good amount so the dumplings won't get dry while cooking.  Add another 1/2 to 1 cup water if the kraut isn't at least covered half way with liquid.  Put in the oven for about 1 hour until the kraut is mellowed.   While the kraut cooks, prepare the dumpling dough.

Dumplings:  In a medium bowl, combine the flour, salt baking powder, and caraway seeds.  In a separate bowl, lightly beat the eggs.  Add the milk anad oil and mix.  Add the dry ingredients to the wet and mix just until combined.  When the kraut is done to your liking, remove pan from the oven.  Drop the dumpling dough by the spoonful on top of the kraut.Cover with foil and return to the oven for 15 to 18 minutes.  Serve with the ribs.   Serves 6

Wiener Schnitzel With Sauerkraut

Wiener Schnitzel

With Sauerkraut

Although veal is traditional, this is a lighter version using turkey breast. But feel free to use pork or veal, if you prefer.
Ingredients:
2 cups store-bought sauerkraut in wine
⅓ cup finely chopped or snipped fresh chives
1 teaspoon caraway seeds, optional
½ to ¾ lb skinless, boneless turkey breast, pounded to ¼ inch thickness
½ cup flour
1 tsp sea salt
2 eggs, well beaten
2 tablespoons milk
1¼ cups panko bread crumbs or regular, unseasoned bread crumbs
2 teaspoons dry thyme
1 teaspoon black pepper
Shortening, oil or lard for frying

Directions:
Drain sauerkraut in a sieve over a bowl, pushing down lightly a couple of times. When most excess liquid has drained out, place the sauerkraut into a bowl with the finely chopped chives and caraway, if using, and stir to fully incorporate. Set aside in the fridge until serving time. 

Cut the turkey breast into 4 sections and place each section between 2 sheets of plastic wrap. With a meat mallet or bottom of a heavy pan, pound the meat until it’s about ¼ inch thick.
Unwrap the pounded meat and cut into squares about 3 x 3-inches square; set aside on a platter. You should have 16 pieces.

Set up a production line: in the first bowl, the flour and salt; in the next bowl the egg and milk mixture; in the last bowl the bread crumbs, thyme and pepper.

Dredge the turkey pieces in the flour, then the egg wash, and then into the bread crumbs, rolling the meat around in the crumbs to coat, but not pressing the crumbs into the meat.

Lay the breaded turkey pieces in a single layer on a cookie sheet or platter lined with parchment and refrigerate, uncovered, for about 10 minutes. This helps the coating to dry out a bit, thus becoming crunchier.

Set a large, high-sided skillet—cast iron is best—over medium heat. Add enough fat to create a depth of about 1 inch in the pan. Bring to about 350°F.

Place several pieces of breaded turkey into the hot oil, but do not crowd the pan. Flipping once, remove the mini schnitzels when each becomes golden and crunchy on both sides— about 3 minutes each side—and set aside on a cooling rack to drain over a cookie sheet or kitchen towel.

Serve, topped with a generous pinch of the sauerkraut and a dollop of Creamy Roasted Beet Mustard (recipe follows).   Serves 8, with 2 schnitzels per person

Creamy Roasted Beet Mustard

You’ll love this creamy, smooth, nose-tingling mustard as much for its fun pink colour as you will for the taste!

Ingredients:
1 large or 2 small red beets
Drizzle vegetable oil
⅔ cup hot German mustard
½ cup sour cream, crème fraîche or Greek yogurt

Directions:
Preheat oven to 375°F

Scrub the beet(s) and, with a tiny drizzle of vegetable oil, wrap up tightly in heavy-duty tin foil. Place directly on the oven rack and roast until a knife easily slides into the beet, anywhere between 30 minutes to an hour, depending on the size and freshness of the beets. Remove from oven and let cool in the foil wrapping.

When cool enough to handle, unwrap and peel the beets; the skin should just slip right off.

Add the soft beets, mustard and sour cream to the bowl of a food processor and blend on high until completely smooth.

Transfer to a serving dish. Makes about 1½ cups