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.

Vegan BLT

                                            

Vegan BLT

Tomatoes in summer. Nothing else needs to be said. As a chef, I relish these hot summer months when gardens are abundant and produce is aplenty. It’s early August here, and tomatoes are at their peak, bursting with flavor and vibrant color. The warmth of the sun has turned them into juicy gems, ready to be harvested and celebrated.

Ingredients:

Tempeh bacon: To make tempeh bacon, you’ll need tempeh, olive oil for searing, salt and pepper for seasoning, and soy sauce and maple syrup for the glaze. If needed, use gluten-free liquid aminos instead. 
Lettuce: I used romaine, but any crisp, fresh lettuce, like iceberg lettuce or little gems, work well. You can use butter lettuce or green leaf lettuce, but they are a bit softer.
Tomato: Use large slicing tomatoes, finding the best ones you can! Extra-juicy late summer tomatoes, like an heirloom variety, are excellent.
Sourdough: This is a great opportunity to dabble in making your own! Here is our beginner’s guide to making sourdough bread. Sourdough gives the sandwich a boost of tangy complexity.
Mayo: Use regular mayonnaise, homemade mayo, or sub vegan 

mayo.
Whole grain mustard: Gives the sandwich a lovely bite. 
Optional additions: Finish with avocado (for a BLAT), microgreens or sprouts, and basil or other herbs. For a brunch-y variation, try topping with a fried egg  for a BLET
Tips:
Use ripe, juicy summer tomatoes. Use homegrown tomatoes or visit your local farmers market!
Salt the tomatoes. This draws out some of the moisture and intensifies the tomato flavor.
Use good bread. Sourdough bread is incredible here- it adds so much flavor- make sure to toast it!
Crisp the bacon. Whatever bacon you decide to go with, make it extra-crispy bacon.
Use a mix of mayo and whole grain mustard for a little kick of flavor.

Rabbit Braised In Mustard & White Wine

Rabbit Braised In Mustard & White Wine

While rabbit hasn’t really caught on in North America, the lean, tasty meat is popular in France where this dish (lapin à la moutarde) originates. In Ontario Canada, you can find rabbit at many butcher shops and supermarkets, most often frozen. Don’t fret if you need to cut it up yourself: it’s quite easy and there are plenty of videos online to guide you.

As a young boy, my husband raised rabbits for the local meat markets in his hometown.  Serves 4 to 6

Ingredients:
1 whole rabbit, 3 to 4 lbs (1.36 to 1.81 kg), cut into six pieces (two forelegs, two hind legs and saddle cut in half crosswise)
1 1/2 tsp (7 mL) fine sea salt
2 tbsp (30 mL) unsalted butter, divided
1 tbsp (15 mL) canola oil
1/2 lb (225 g) shallots, about 6 large, cut into 1/4-inch (5-mm) rounds
1/2 cup (125 mL) dry, unoaked white wine
1 tbsp (15 mL) all-purpose flour
2 cups (500 mL) unsalted chicken stock, preferably homemade
1 tbsp (15 mL) whole-grain mustard
1 bay leaf
1/2 cup (125 mL) heavy cream
1 tbsp (15 mL) chopped capers
2 tbsp (30 mL) Dijon mustard
Torn flat-leaf parsley leaves to garnish

Directions:
Arrange rack in centre of oven. Preheat to 325°F (163°C).

Pat rabbit pieces dry with paper towel. Season with salt.

In a large Dutch oven, heat 1 tbsp (15 mL) butter and oil over medium-high heat. Add half the rabbit. Cook until well-browned, 3 to 5 minutes per side. Transfer to a large plate. Repeat with 1 tbsp (15 mL) butter and remaining rabbit.

Lower heat to medium and add shallots. Cook, stirring often, until softened, about 3 minutes. Add wine and bring to a boil, scraping to remove any browned bits at bottom. Reduce liquid until it coats shallots, about 2 minutes. Sprinkle flour over shallots, stirring constantly for 1 minute. Slowly pour in stock while stirring.

Add rabbit back to pot along with whole-grain mustard and bay leaf. Bring to a boil then cover and transfer to oven. Cook until rabbit is very tender, 75 to 90 minutes.

Transfer rabbit to a large plate. Add cream, capers and Dijon to pot. Bring to a gentle boil over medium. Cook, allowing flavours to meld and sauce to reduce slightly—it should coat the back of a spoon—3 to 4 minutes.

Transfer rabbit and sauce to a large platter. Sprinkle with parsley.
Serves 4 to 6

Mustard Seed Mashed Potatoes

Mustard Seed Mashed Potatoes

This is another recipe from the cooking class I recently took with Phyllis Carey. The photo is the sample plate we were served. Wednesday I will blog the chicken recipe

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Ingredients:

2 lbs. Yukon Gold potatoes, peeled and halved

2 teaspoons salt

3/4 to 1 cup sour cream

6 tablespoons unsalted butter

2 tablespoons whole grain or coarse grain mustard

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Directions:

Place potatoes in a large pot and cover with cold water. Bring to a boil and add the salt. Continue cooking until tender, 10 to 15 minutes.

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Drain potatoes and let air dry 5 minutes. Place 1 cup sour cream and butter in the bottom of a large bowl. Press potatoes through a ricer into the bowl. Stir to combine, adding more sour cream as needed. Stir in mustard. Season to taste with salt and pepper. Serve immediately.

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Note: Phyllis cooked potatoes in a kettle with a strainer much like a spaghetti cooker. When the potatoes were cooked the top was raised to drain the potatoes but tipped to have the heat of the water under the potatoes to keep them hot while draining. She also riced the potatoes. Phyllis said using a mixer increases the starch.