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Janedujour

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    195
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    http://www.snootyfood.com

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    Oxford, CT
  1. Janedujour

    Ravioli Fillings

    I also love a pumpkin or butternut squash filling with brown butter and sage. Try crushing an amaretti cookie or almond biscotti into the filling with a bit of ricotta. Or how about goat gouda with apple and a creamy white wine sauce? jane
  2. Janedujour

    Pork Tenderloin

    Hi everyone! I never have time to post anymore but I had this recipe in "word" so I'll copy it for you. It's really good. I created it for a "Maille Dijon" contest. I didn't win (dammit!) but hope you enjoy. (If you don't want to grill the meat, pan saute on high, then finish it in the oven) Jane Dijon Marmalade Grilled Pork Tenderloin with Bitter Greens and Crystallized Ginger Jane Maher Oxford, CT Ingredients: Two lean pork tenderloins (about 1 lb. each) 4 cups mixed baby greens 3 cups mixed bitter greens such as frisee’, raddicchio, Belgian endive, and curly mustard green tops (if available) cut into thin strips 1/3 cup sliced Vidalia onion ¼ cup chopped walnuts ½ tsp. mustard seeds 3 Tbsp. Maille Dijon Mustard 3 Tbsp. English Orange Marmalade 4 Tbsp. Extra Virgin Olive Oil 3 Tbsp. Balsamic Vinegar 2 Tbsp. fresh squeezed orange juice 1 Tbsp. crystallized ginger cut into very thin strips or pieces Sea salt Fresh ground pepper Rinse and pat dry the pork, then sprinkle both sides with salt and pepper. In a medium bowl, whisk together 2 Tbsp. Mail Dijon mustard, 2 Tbsp. Marmalade, 1 Tbsp. vinegar, and 1 Tbsp. olive oil. Add the pork to the bowl and massage the marinade into the meat well. Cover the bowl with plastic wrap and refrigerate for 3 hours or overnight. Place the walnuts and mustard seeds in a skillet and stir gently on low until they begin to toast, and the mustard seeds begin to pop. Set aside to cool. Pre heat the grill to medium-high. Arrange the baby greens on a serving platter and top them with the bitter greens and Vidalia onions. Grill the pork tenderloin on medium until nicely charred on each side, but still a bit pink in the center. Remove from the grill and let it rest. Make a vinaigrette using the remaining ingredients (1 Tbsp. of Dijon, 1Tbsp.marmalade, 2 Tbsp. balsamic vinegar, 2Tbsp. orange juice, 3 Tbsp. olive oil) and drizzle the vinaigrette over the salad greens. Slice the pork tenderloins on a diagonal into 1/4-inch thick slices and arrange overlapping in a row down the center of the salad greens. Sprinkle the crystallized ginger slices, walnuts, and mustard seeds over all. Serve immediately. Serves about 6 people.
  3. Yum! Ok, my name's Jane and I drink YooHoo. God, I still love smoked oysters, and I'll eat a whole tinful in a minute. The oil is nice on a salad too with grapes and shaved reggiano. Thank god someone decided to add the new "peel off" ring lid to canned sardines and oysters and I don't have to fiddle with the damn can opener anymore! I have a small container of duck fat in my fridge, and sometimes I'll dip a spoon into it and just feel it melt on my tongue. Bad? never!
  4. Janedujour

    I dig figs!

    Many Natural Food Stores sell dried figs in bulk and they're not terribly expensive. I've been getting them (organic ones) through my Food Coop which orders from United Natural Foods, usually in 5 or 10 lb. cartons. I've been making some chutneys with them like "Fig, apricot, raisin, with fresh mint, and ginger" No need to add sugar because the fruits are so sweet!
  5. I also remember a chapter in "Kitchen C." when he sailed to Europe with his folks as a child and first tasted Vichyssoise. It was then he realized that maybe there was something to this gourmet food shit his parents were in to! I think mine was an artichoke... Nice review Rachel.
  6. I've missed you guys! It is strange that a lot of us feel the need to defend our eating habits. I'm sure some caveman poo pooed Thor when he refused to eat the innards of the dead boar (were they around then?) because they were "icky" or "not cooked". Maybe a few members of an ancient Indian tribe laughed at one brave because he wouldn't eat pemmican after it was more than a year old Oh that's right. It was about survival back then! The peaches are soooo amazing now. At least so many organic ones I've gotten at the farmers markets. There's nothing like a just picked peach, juice dripping down my chin, so sweet. But in the middle of winter I will crave those overly sweet, tinny canned ones, swimming in syrup, topped with cottage cheese! It's that "takes me back to my childhood" taste that is also necessary. jane
  7. Surely, you're being hyperbolic. You must have had ancestors who fought in wars or were otherwise in constant thread of being killed. And you surely know about people who survived attempts to wipe out their people and were so thankful for being able to survive on potato skins, rainwater, and so forth. Frankly, the very great majority of the human race does without expensive meals, and many of them are able to experience joy and appreciate life. So let's not get too carried away. I'm sure you wouldn't actually want to kill yourself if you could never eat an expensive meal again. Pan, I didn't say anything about suicide nor did I use the word expensive. I do believe, however, that if I would lose some of my zest for life if good food didn't play a part in it. I've had fabulous food in some tiny out of the way inexpensive places, some of the most luxurious places, and in my own kitchen. As a matter of fact I was picking weeds in my yard the other day and decided to make a salad with dandelion greens, mint, and a sweet orange vinegrette that I'm sure my ancestors would have appreciated since they had passed this info down to my mom's mom, then to my mom, and then to me. It was yummy!
  8. Exactly! I might spend $3.50 for one piece of uni sushi as an "extra" treat during lunch. But maybe the next day I'll eat at my desk or at Subway! On Pay Day I tend to splurge more as I'm sure a lot of people do. My version of splurging might be $25.00 for lunch, while someone else will pay that for one glass of wine they HAVE with lunch!
  9. If I couldn't occasionally eat at a fabulous restauant, or read amazing recipes and gaze at photos from a renowned chef's cookbook, or hear about someone elses' recent memorable dining experience that makes my mouth water, and occasionally try to cook something myself that vaguely mimics the masters, then I might as well be dead.
  10. Mac's Seafood on the Wharf in Wellfleet for the best "drive-in" seafood in the area. It's attached to their fish market where they also have a sushi bar! It may sound hokey but I never leave miss eating at The Lobster Pot in Provincetown. The chowder, kale soup, lobster bisque are wonderful. My favorite entree is the blackened tuna sashimi. My son's favorite is the bread basket with extra pumpkin bread! Have fun!
  11. I've also had "white tuna" as it is called on the sushi menus in CT. I absolutely love it. It's very creamy and buttery rich which is obviously due to the oil, and also makes sense as far as the "runs" it causes. I've never eaten more than two pieces of escolar sushi at a time, so it never bothered me. $$ being the reason I stop at two! Remember the old "castor oil" cure? People used it as a laxative, and wasn't it made from fish oil???? TV Ad: New Ex-Lax "sushi" flavored. Comes wrapped in seaweed with a creamy wasabi center!
  12. DITTO! YUMMMMM! It must be that certain scent in the air that smells of the ocean and flairs the nostrals and tells us summer's coming and so is all that great seafood! Soft shells....spider rolls! or with no flour, sauteed in butter, garlic, shallots, white wine.....my mom and I used to get them in the 1980's in New Haven for $.50 each!!!! at the Whalley Ave. Food Coop (long closed). I don't think they knew what they were! And monkfish was cheaper than cod, like $.99 lb!
  13. Change that Herb Fest date to June 5th. GOOD NEWS! I sold every tub of my Snootyfood organic garlic herb butter (snobby cuisine in a tub!) at the Fairfield(CT) Garlic Fest! We bought a cheap toaster oven because they had power in the tent, and made little samples of garlic bread and the aroma drew people to us. We had to turn people away when we sold out! It was a big hit and even other vendors were buying it! It was my first event so I'm really excited... I can't make any more till this Sunday (at a friend's restaurant) and then I'll be sending samples to some of you. Thanks to the eGullet folks who stopped by!
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