The beauty of reviewing cookbooks with a group of fabulous and passionate home chefs is that I learn a lot about how others cook and I get to discover books that would otherwise not have been on my radar. One of these examples is a fabulous book called Chefs’ Easy Weeknight Dinners published by Food & Wine Magazine. Almost every recipe in the book is a must-do, and the one I would like to share with you this week is the Ginger-Braised Pork Meatballs in Coconut Broth. Yes, it’s just as delicious as it sounds. Come and cook with us! Continue reading “Do Weeknight Dinner Like a Chef!”
Tag: Pork
The Caper Caper
If you like spaghetti alla puttanesca, tartar sauce or chicken piccata, then you must be partial to the taste of capers. Those tiny little dark green things are small in size and big in flavor. They are actually unopened flower buds of the caper plant which is a shrub-like bush that grows, primarily, on two tiny islands in the south of Italy. A few years back, Doug and I went on a trip to one of them, Pantelleria, which is a gorgeous fleck of land closer in proximity, if not culture, to Africa than to Sicily. We enjoyed the clear blue water, explored the beautiful beaches, ran into some old friends from London and learned a lot about capers. They were everywhere! Come and cook with us! Continue reading “The Caper Caper”
Dinner Winner 6: Cocoa-Rubbed Pork
It’s been a hectic week for Kathrin and me, with a myriad of school parent responsibilities, sick children, and workplace mini dramas all kicking into high gear at once. And while it’s merely a sign that Fall is finally here, it feels (as it does every year around this time) as though we will never stop. Suffice it to say, preparing creative, delicious meals has not been easy! So, we are back again with another “Dinner Winner” to add to your arsenal of good food, made easy. Save this one for a night when you want to impress your friends and family, but don’t want to be in the kitchen longer than 20 minutes. Come and cook with us!
This week’s winner is a big flavored, lean meal of pork tenderloin. I learned about it in a cooking class I took a few weeks back. I was surprised by how quick it was to prepare, given its strong flavor and impressive presentation. This meat would best be served paired with a simple arugula salad with oil, lemon, salt and pepper. If that’s just not enough food for you, add some boiled rice or quinoa dressed with a good olive oil, salt and pepper. And, if you want to go the extra step, you can also roast some sliced potatoes in the oven or mash up some boiled ones making them creamy with a little warm milk.
While the recipe is made with pork tenderloin, lamb tenderloin would work just as well. The only prep required is the cocoa rub, which can be made in advance and stored in an airtight container. Make enough to keep on hand for another night and you’ll cut your prep time in half in the future. I promise, it’s so easy you’ll have time to spare, and in this season that’s a terrific thing!
Try my new favorite Cocoa-Rubbed Pork Tenderloin
Come and Cook with Us 