Dear husband travelled to California with the fellas. He goes away skiing yearly and loves every minute of it. As the years have gone on however the evenings get shorter, and the skiing not as extreme, or at least that is what I'm told. As one may have read in a previous post, I am not the avid fan of skiing as say Picabo Street. So hubby gets to go play without be slowed to a crawl.
Inevitably dear husband brings home the "guilt gift". They are always beautiful, thoughtful and wearable. This year he asked what I would like, and I requested a cookbook. He looked high and low and came across a local, fabulous, and bonus...autographed copy of placer county real food from farmers markets by Joanne Neft with Laura Kenny. http://www.placercountyrealfood.com/
The concept is great....52 weeks of recipes and menus...one for every week of the year...all seasonal offerings. The authors had a weekly meal, with friends and family (certainly the most enjoyable way to share a meal) based upon what was available at their local farmers market. The recipes are written as whole menus, and I have thus constructed this recipe as such. We began with Spinach and Apple Salad with Mustard Vinaigrette, Mustard Crusted Pork Loin, Roasted Fingerling Potatoes and Rutabaga, Sauteed Broccoli Rabe with Garlic and Chile Flakes, the evening was finished off with Cheesecake with Pecan Crust and Mandarin Honey Sauce. (truth be told dear family literally devoured every bite of this!!! Not a crumb in sight.) So even though there are many offerings I am considering this one recipe.....all sooooooooo good. I really can't stress how nicely these all turned out. Enjoy!!
Spinach and Apple Salad with Mustard Vinaigrette
preheat oven to 350 degrees F
2 bunches spinach, cleaned and torn into pieces
1 bulb fennel, thinly sliced
2 apples, thinly sliced
1/4 cup pecans or almonds
Mustard Vinaigrette
1/4 cup whole grain mustard
1/4 cup Dijon mustard
3 tablespoons apple cider vinegar
1/2 cup olive oil
1 Meyer lemon, juiced
1 tablespoon shallots, minced
salt and pepper to taste
Toast nuts until slightly browned. Toss salad ingredients together. Add vinaigrette to salad just before serving and toss together,
Mustard Crusted Pork Loin
Preheat oven to 375 degrees F
1/4 cup whole grain mustard
2 tablespoons Dijon mustard
2 teaspoons fennel pollen (side note: I used crushed fennel seed as I couln't locate fennel pollen)
1 tablespoon minced garlic
2 teaspoons rosemary, chopped
1 teaspoon thyme, chopped
1/4 cup olive oil
2 teaspoons salt
1 teaspoon pepper
4 pounds of pork prime rib ( pork loin with ribs attatched)
1/2 cup white wine (Sauvignon Blanc)
Combine mustards, fennel pollen, garlic, herbs, oil, saly and pepper. Set aside.
Butterfly the loin, keeping the ribs attatched. Spread half of the mustard mixture on inside of pork and roll back up. Tie with twine to secure pork loin, spread the rest of the mustard on the top and sides.
Roast 1 to 1 1/2 hours. Let rest 10 minutes before slicing. Remove roast from pan and deglaze pan with wine. Pour over slices pork and serve.
Roasted Fingerling Potatoes and Rutabaga
Preheast oven to 375 degrees F
2 pounds fingerling potatoes, halved
1 pound rutabaga, peeled and quartered
2 tablespoons olive oil
1 tablespoon parsley, chopped
Salt and pepper to taste
Seperatly toss potatoes and rutabaga with oil. Season with salt and pepper. bake seperately on sheet trays 15 to 25 minutes. Combine and granish with parsley.
Sauteed Broccoli Rabe with Garlic and Chile Flakes
2 tablespoons olive oil
1 tablespoon garlic, chopped
3 bunches broccoli rabe
Salt and pepper to taste
1/2 teaspoon chile flakes
In a large saute pan. heat oil. Add garlic and cook until fragrant, being careful not to burn. Add broccoli rabe and season with salt, pepper and chile flakes. Continue to cook until tender and crisp.
Cheesecake with Pecan Crust and Mandarin Honey Sauce
Preheat oven to 350 degrees F
Crust
1/2 cup pecans
1/2 cup brown sugar, packed
2 cups all purpose flour
1 cup unsalted butter, cold and cut into small pieces
1 teaspooon ground ginger
3/4 teaspoon salt
In a food processor, pulse pecans with sugar
until finely ground.
Add flour, butter, cinnamon, ginger, and salt.
Pulse until mixture begins to form large lumps.
Press mixture onto bottom and sides of a 9 inch springform pan.
Bake 20 to 25 minutes. Remove from oven.
Turn oven up to 475 degrees F.
Cheesecake
5 eight-ounce packages cream cheese
1 3/4 cups sugar
1/4 teaspoon vanilla
1 teaspoon lemon zest
3 tablespoons all purpose flour
1/4 teaspoon salt
5 eggs
2 egg yolks
1/4 cup heavy cream
Beat cream cheese until smooth. In a seperate bowl, combine sugar, vanilla, lemon peel, flour and salt and slowly add to cream cheese. Add eggs, one at a time and then stir in the cream.
Pour into pie crust.
Bake 8 to 10 minutes, then turn oven down to 200 degrees F and continue baking 1 hour..
Mandarin Sauce
2 cups mandarin juice]1/4 cup honey
2 oranges, cut into segements
To cut orange segments, cut ends off oranges, and, using a knife, cut away the rind and pith.
Carefully cut out each sgement avoiding the pith in between. Set aside.
On medium heat, reduce mandarin juice to about 1/4 cup (the consistency of syrup or a glaze).
Reduce heat to low, and add honey to reduced juice. Remove from heat and let cool at room temperature.
Drizzle sauce over sliced cheesecake, and top each slice with a couple of orange segments.
Inevitably dear husband brings home the "guilt gift". They are always beautiful, thoughtful and wearable. This year he asked what I would like, and I requested a cookbook. He looked high and low and came across a local, fabulous, and bonus...autographed copy of placer county real food from farmers markets by Joanne Neft with Laura Kenny. http://www.placercountyrealfood.com/
The concept is great....52 weeks of recipes and menus...one for every week of the year...all seasonal offerings. The authors had a weekly meal, with friends and family (certainly the most enjoyable way to share a meal) based upon what was available at their local farmers market. The recipes are written as whole menus, and I have thus constructed this recipe as such. We began with Spinach and Apple Salad with Mustard Vinaigrette, Mustard Crusted Pork Loin, Roasted Fingerling Potatoes and Rutabaga, Sauteed Broccoli Rabe with Garlic and Chile Flakes, the evening was finished off with Cheesecake with Pecan Crust and Mandarin Honey Sauce. (truth be told dear family literally devoured every bite of this!!! Not a crumb in sight.) So even though there are many offerings I am considering this one recipe.....all sooooooooo good. I really can't stress how nicely these all turned out. Enjoy!!
Spinach and Apple Salad with Mustard Vinaigrette
preheat oven to 350 degrees F
2 bunches spinach, cleaned and torn into pieces
1 bulb fennel, thinly sliced
2 apples, thinly sliced
1/4 cup pecans or almonds
Mustard Vinaigrette
1/4 cup whole grain mustard
1/4 cup Dijon mustard
3 tablespoons apple cider vinegar
1/2 cup olive oil
1 Meyer lemon, juiced
1 tablespoon shallots, minced
salt and pepper to taste
Toast nuts until slightly browned. Toss salad ingredients together. Add vinaigrette to salad just before serving and toss together,
Mustard Crusted Pork Loin
Preheat oven to 375 degrees F
1/4 cup whole grain mustard
2 tablespoons Dijon mustard
2 teaspoons fennel pollen (side note: I used crushed fennel seed as I couln't locate fennel pollen)
1 tablespoon minced garlic
2 teaspoons rosemary, chopped
1 teaspoon thyme, chopped
1/4 cup olive oil
2 teaspoons salt
1 teaspoon pepper
4 pounds of pork prime rib ( pork loin with ribs attatched)
1/2 cup white wine (Sauvignon Blanc)
Combine mustards, fennel pollen, garlic, herbs, oil, saly and pepper. Set aside.
Butterfly the loin, keeping the ribs attatched. Spread half of the mustard mixture on inside of pork and roll back up. Tie with twine to secure pork loin, spread the rest of the mustard on the top and sides.
Roast 1 to 1 1/2 hours. Let rest 10 minutes before slicing. Remove roast from pan and deglaze pan with wine. Pour over slices pork and serve.
Roasted Fingerling Potatoes and Rutabaga
Preheast oven to 375 degrees F
2 pounds fingerling potatoes, halved
1 pound rutabaga, peeled and quartered
2 tablespoons olive oil
1 tablespoon parsley, chopped
Salt and pepper to taste
Seperatly toss potatoes and rutabaga with oil. Season with salt and pepper. bake seperately on sheet trays 15 to 25 minutes. Combine and granish with parsley.
Sauteed Broccoli Rabe with Garlic and Chile Flakes
2 tablespoons olive oil
1 tablespoon garlic, chopped
3 bunches broccoli rabe
Salt and pepper to taste
1/2 teaspoon chile flakes
In a large saute pan. heat oil. Add garlic and cook until fragrant, being careful not to burn. Add broccoli rabe and season with salt, pepper and chile flakes. Continue to cook until tender and crisp.
Cheesecake with Pecan Crust and Mandarin Honey Sauce
Preheat oven to 350 degrees F
Crust
1/2 cup pecans
1/2 cup brown sugar, packed
2 cups all purpose flour
1 cup unsalted butter, cold and cut into small pieces
1 teaspooon ground ginger
3/4 teaspoon salt
In a food processor, pulse pecans with sugar
until finely ground.
Add flour, butter, cinnamon, ginger, and salt.
Pulse until mixture begins to form large lumps.
Press mixture onto bottom and sides of a 9 inch springform pan.
Bake 20 to 25 minutes. Remove from oven.
Turn oven up to 475 degrees F.
Cheesecake
5 eight-ounce packages cream cheese
1 3/4 cups sugar
1/4 teaspoon vanilla
1 teaspoon lemon zest
3 tablespoons all purpose flour
1/4 teaspoon salt
5 eggs
2 egg yolks
1/4 cup heavy cream
Beat cream cheese until smooth. In a seperate bowl, combine sugar, vanilla, lemon peel, flour and salt and slowly add to cream cheese. Add eggs, one at a time and then stir in the cream.
Pour into pie crust.
Bake 8 to 10 minutes, then turn oven down to 200 degrees F and continue baking 1 hour..
Mandarin Sauce
2 cups mandarin juice]1/4 cup honey
2 oranges, cut into segements
To cut orange segments, cut ends off oranges, and, using a knife, cut away the rind and pith.
Carefully cut out each sgement avoiding the pith in between. Set aside.
On medium heat, reduce mandarin juice to about 1/4 cup (the consistency of syrup or a glaze).
Reduce heat to low, and add honey to reduced juice. Remove from heat and let cool at room temperature.
Drizzle sauce over sliced cheesecake, and top each slice with a couple of orange segments.
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