I'll Share My Recipes if you Share Yours Thurs. June 17

16 years ago

This recipe has bacon in it, so Cynic, you should like it!

Bordelaise Pork Tenderloin

2 1lb pork tenderloins, fat and silverskin removed

1 tbsp canola oil

5 slices bacon, cut in large pieces

1 leek, diced

1 clove garlic, minced

1/2 lb sliced mushrooms

1 tbsp chopped parsley

1/4 tsp thyme

1 cup dry red wine

1 cup beef broth, if needed

Preheat oven to 350 degrees. Heat oil in dutch oven and cook bacon until almost crisp. Remove from pan and brown tenderloins 4 minutes on each side until nicely browned.

Remove to a plate.

Add the leeks and mushrooms. Heat over medium heat until softened and lightly browned. Add the thyme, garlic, parsley and salt and pepper. Cook 2 minutes. Add wine to the pan and continue to cook 1 minute.

Add bacon and tenderloins, cover and place in oven and cook 1 hour and 15 minutes. If you feel you need more sauce, add the beef broth.

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Comments (3)

Marilyn Sue
16 years ago
Thick, Chewy Oatmeal Raisin Cookies

The last trick to getting a really thick, chewy cookie is to chill the dough before you bake it. You can scoop it and then chill it, or, if youÂre like us, scoop it, freeze them and store them in a freezer bag so you can bake them as you wish. I find theyÂre always thicker when baked from the cold Â only a couple extra minutes baking is needed.

This is a half recipe. It makes a couple dozen standard-size cookies. (I get more because I make them tinier.) I always feel like IÂm swimming in cookies when I make the full volume, but if youÂre feeding a crowd, go ahead and double it.

1/2 cup (1 stick or 4 ounces) butter, softened
2/3 cup light brown sugar, packed
1 egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt (I often use a half teaspoon, but I like more salt in my baked goods)
1 1/2 cups rolled oats
3/4 cup raisins
1/2 cup walnuts, chopped (optional)

Preheat oven to 350Â°F (175Â°C).

In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins and walnuts, if using them.

At this point you can either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them. You could also bake them right away, if youÂre impatient, but I do find that they end up slighly less thick.

The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.

Sue
glenda_al
16 years ago
Giada's lemoncello **Have already made the lemon syrup

1 1/2 cups Lemon Simple Syrup, recipe follows
1 cup (8 ounces) mascarpone cheese, at room temperature
1/2 cup limoncello liqueur
Pinch fine sea salt
Directions
Place the simple syrup, mascarpone cheese, limoncello, and salt in a food processor. Process until the mixture is smooth. Pour the mixture into an 8-by-8-inch glass baking dish. Freeze for at least 4 hours or until the mixture is firm.

Using the tines of a fork, scrape the mixture into small serving bowls or glasses. Serve immediately.

Lemon Simple Syrup

1 cup sugar
1 cups water
1 lemon, zested and juiced
In a small saucepan, combine the sugar, water, lemon zest, and lemon juice over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool, about 20 minutes.
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tobygirl
16 years ago
SZECHWAN EGGPLANT DIP

1 lg. eggplant
2 tomatoes, peeled
1/4 c. olive oil
1 clove garlic, crushed
1 onion, diced
1 green pepper, diced
2 T. lemon juice
1 t. cumin or 2 T. chopped basil
1 t. salt
1/8 t. black pepper
1/8 t. red pepper (opt.)

Prick eggplant several times and bake whole at 400 degrees for 1 hr. or until soft. Let cool and scoop out flesh. Combine with tomatoes and chop in food processor (do not puree) or by hand.

Heat olive oil in pan. Saute garlic, onion and pepper for few minutes. Remove garlic and mix the rest with eggplant mixture. Add remaining ingredients and refrigerate overnight.

Serve in hollowed out red cabbage with crudite and crackers or in scooped out round dark bread. Use bread chunks as scoops.

Makes

I'll Share My Recipes if you Share Yours Thurs. June 17

Comments (3)

Marilyn Sue

glenda_al

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tobygirl

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