After several months of writing this column, two or three things have become apparent to us. We seem to eat a lot of zucchini and goat cheese (not necessarily together), and without red pepper flakes, it appears we would be incapable of cooking. We think we've actually put together a menu this week that doesn't use any of those ingredients.
This menu starts with a very light soup and moves on to a pork medallion recipe that has been a favorite for many years. Although the total cooking time is about an hour, it is very simple to prepare. The vegetable/potato combination was recently created out of necessity. Nothing had been thawed for dinner. While a trip to the grocery store was looming, it had not yet occurred. The selection of ingredients in the refrigerator was limited to a few peppers and a portabella mushroom. This combination, served over potatoes and accompanied by a salad, however, turned into an excellent meal. Here we are using it as a combination vegetable and starch to accompany the pork. A chocolate dessert, which also requires very little preparation time, completes the meal.
Ingredients:
Combine chicken broth, rice, lemon juice and pepper in a large saucepan. Bring to a boil, then reduce heat to medium and cook until the rice is tender (15-20 minutes). Taste for seasoning. Beat egg yolks in a bowl until frothy. Add several tablespoons of broth to the eggs to heat them, blending well. Slowly stir the egg mixture into the soup. Remove from heat and serve immediately. Garnish with croutons or a tablespoon of yogurt. 4 servings.
Ingredients:
Preheat oven to 250°. Place pork tenderloin pieces between sheets of waxed paper and flatten to a thickness of 1/4 - 1/2 inch. Combine flour, salt and pepper. Dredge medallions in seasoned flour. In a large skillet, heat butter over medium-high heat. Saute medallions for 2-3 minutes on each side. Remove to a baking dish (12x8) and cover to keep warm. Add wine vinegar and pepper to skillet and boil to reduce by 2/3. Add cream and mustard and simmer the mixture for 5 minutes or until it begins to thicken. Pour liquid over pork medallions and bake, uncovered, for 1 hour at 250°. Baste meat occasionally with sauce. Sprinkle with chopped parsley. 4-6 servings.
Ingredients:
Peel and slice potatoes into 1/8 inch thickness. Place a large skillet with 4 TBS oil over medium high heat. Saute potatoes, turning frequently until golden brown (about 20-25 minutes). A few minutes before potatoes are done, in a separate skillet, heat 1 TBS oil over low heat and saute onion until soft. Increase heat to medium-high and quickly saute peppers and mushroom slices. Place potato slices on a platter and top with pepper and mushroom saute. 4 servings.
Ingredients:
Combine the chocolate and butter in a small saucepan. Over very low heat, stir until melted*. Remove from heat and cool to room temperature. With a whisk, add the egg yolk, beating until thoroughly mixed.
In a large mixing bowl, whip cream just until it begins to thicken. Gradually add the sugar, and continue beating until the mixture is stiff. Stir a small amount of the whipped cream into the melted chocolate to lighten it. Fold in the remaining cream and place in four individual souffle dishes (6 oz. capacity). Chill at least 30 minutes before serving. Top with shaved chocolate or dust with cocoa. 4 servings.
*This step can also be completed in the microwave at the lowest setting.
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