September 10, 2013

Garlic Dijon Pork Tenderloin

Pork tenderloin has to be my favorite cut of pork. This recipe was very simple and full of flavor. My pork looks undercooked, but I did check the temperature to ensure it was high enough.

Garlic Dijon Pork Tenderloin
from Handle the Heat

1 (1-pound) pork tenderloin, trimmed
1 Tbsp olive oil
2 Tbsp Dijon style mustard
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
1 Tbsp chopped fresh rosemary
1 Tbsp chopped fresh thyme or 1 tsp. dried thyme

Preheat the oven to 425°F. Place the tenderloin in a shallow baking dish.

Combine the olive oil, mustard, garlic, salt and pepper to taste, rosemary, and thyme in a small bowl. Rub the mixture evenly onto the tenderloins. Roast for 25 to 30 minutes, or until an instant read thermometer registers 155°F. Let rest for 5 minutes before cutting into thick slices and serving.

September 4, 2013

Ginger Cake

I love ginger, so I've been dreaming about making this cake forever. It is delicious and I suppose like a gingerbread cake.

Ginger Cake
from Epicurious

4 ounces fresh ginger
1 cup mild molasses
1 cup sugar
1 cup coconut oil, melted
2 1/2 cups flour
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground black pepper
1 cup water
2 teaspoons baking soda
2 eggs, at room temperature

Position the oven rack in the center of the oven. Preheat the oven to 350°F. Line a 9 by 3-inch round cake pan or a 9 1/2 inch springform pan with a circle of parchment paper.

Peel, slice, and chop the ginger very fine with a knife (or use a grater). Mix together the molasses, sugar, and oil. In another bowl, sift together the flour, cinnamon, cloves and black pepper.

Bring the water to the boil in a saucepan, stir in the baking soda, and then mix the hot water into the molasses mixture. Stir in the ginger.

Gradually whisk the dry ingredients into the batter. Add the eggs, and continue mixing until everything is thoroughly combined. Pour the batter into the prepared cake pan and bake for about 1 hour, until the top of the cake springs back lightly when pressed or a toothpick inserted into the center comes out clean. If the top of the cake browns too quickly before the cake is done, drape a piece of foil over it and continue baking.

Cool the cake for at least 30 minutes. Run a knife around the edge of the cake to loosen it from the pan. Remove the cake from the pan and peel off the parchment paper.

September 3, 2013

Fermented Pickles

These fermented pickles were easy to make and are very tasty. I was determined to make my own pickles this summer when I discovered the brand I had been buying had food dye in it.

Fermented Pickles
adapted from My Humble Kitchen

about 24 small 4"-5" pickling cucumbers
6 cloves garlic, ends removed and smashed
6 bay leaves (2 bay leaves per jar)
2 1/2 Tbsp pickling spice - see below
fresh dill, cut into smaller sprigs
6 Tbsp kosher salt

Properly clean 3 quart sized mason jars.

Gently clean and remove flower ends from cucumbers.

To each quart sized mason jar, stack the bottom with as many cucumbers as you can fit.

Divide the pickling spice between the jars.

To each jar, add 2 garlic cloves, and 2 bay leaves.

Add a good amount of dill to each jar, then fill each jar with as many more cucumbers as you can fit. Do not allow the cucumbers to go up into the band area. Make sure there's 1" headspace between the top of the jar and the lid.

On the stovetop, heat 1 quart of filtered water with 6 Tbsp of salt until it dissolves. Once the salt dissolves into the water, remove from heat. Add 1 1/3 cups of the salt solution brine to each jar.

Fill the remainder of the jars with enough filtered water to cover all the ingredients.

Place a lid on each jar and give it a good shake to mix the water and salt brine solution. Make sure to check after shaking that all the ingredients are submerged. Place the jar in a cool dark place.

After one week, open the jars to allow the gases to escape. Close up jars and return to a cool, dark place.

After two weeks, move the jars to the refrigerator. They will last at least 6 months.

Pickling Spice

1 Tbsp mustard seeds
1 Tbsp whole allspice
1 tsp coriander seeds
1 tsp whole cloves

Combine ingredients.