MENU WEDNESDAY #7

Menu #7 - This menu is so good, you'll be looking for excuses to make it often during the coming months. It's a Fall favorite for my group cooking classes and it would be a perfect holiday dinner for family and guests, or a seasonal dinner party. All these recipes can be doubled to serve a group of 10 - 12. For weeknight dinners, this meal can come together quickly by doing the washing, peeling and chopping ahead of time.

I like to substitue my Sugar & Spice Pecans for the nuts in the salad to give it even more flavor. Brandied Cranberry Sauce also makes a nice addition to the meal. Last night I also made up a batch of Kalyn's Spicy Crockpot Sweet Potatoes, just for tasting, and they were a big hit. We also enjoyed Pumpkin Cheesecake from my friend Shannon, who has her own baking business called Sophrona. OK, I can't do everything in a three-hour cooking class -- but the Amaretto Whipped Cream was my idea, and I made it myself!

PEAR, PECAN & BLUE CHEESE SALAD
2 Bartlett pears, cored and sliced lengthwise into thin strips
3/4 c. crumbled Maytag blue cheese
3/4 c. pecan halves, toasted
1 small head of romaine lettuce, torn into pieces OR mixed greens
1/4 c. olive oil
1/4 c. cider vinegar
1 clove garlic, minced
1 tsp. kosher salt
1 tbsp. honey

Mix the pear, blue cheese, pecans and lettuce in a large salad bowl.

To make the dressing: Blend the oil, vinegar, garlic, salt and honey in a small bowl with a wire whisk. Toss the dressing with the salad just before serving.

Variation: I use any pears that are fresh and plentiful for this salad. Feel free to adapt it to any season with whatever is fresh, or what you have on hand, by substituting apples, dried cherries or cranberries, walnuts, almonds, sherry vinegar, balsamic vinegar, etc.

MAPLE GLAZED PORK TENDERLOIN
adapted from Epicurious.com
2 pork tenderloins (12 – 14 oz. each)
1 tbsp. powdered or rubbed sage
1 tbsp. Kosher salt
1 tsp. freshly ground pepper
1 tbsp. butter
1 c. + 3 tbsp. pure Grade B maple syrup or Mrs. Butterworth’s, etc.
1 c. + 2 tbsp. apple cider vinegar
4 tbsp. Dijon mustard
2 tbsp. butter

In a small bowl, whisk together the maple syrup, 1 c. cider vinegar and Dijon mustard to blend; set aside. Rinse pork tenderloins and pat dry. In another small bowl, blend sage, salt and pepper and rub all over the pork. Melt 1 tbsp. butter in large skillet over medium-high heat until hot and bubbling. Add pork tenderloins and cook, turning to brown on all sides – about 6 minutes. Reduce heat to medium-low, cover and cook until thermometer inserted into pork registers 150 degrees, turning occasionally -- about 10-15 minutes longer (OR place entire skillet with tenderloins into a 350 degree oven for 15 –20 minutes to reach 150 degrees). Transfer tenderloins to a platter; cover to keep warm and make the glaze. Add remaining 2 tbsp. apple cider vinegar to the skillet over medium-high heat to deglaze the pan. Reduce heat to medium-low. Add maple syrup mixture and then pork to the skillet and turn until coated in glaze – about 2 minutes. Remove from heat. Transfer to cutting board and slice into 1-in. thick slices. Stir remaining 3 tbsp. maple syrup and 1 tbsp. butter into glaze. Arrange pork slices on plates or platter. Spoon some glaze over the pork and serve additional glaze in a bowl.

MASHED POTATOES WITH LEEKS AND THYME
adapted from Epicurious.com
3 lbs. Yukon gold potatoes - about 10
6 leeks (white and pale green parts)
6 tbsp. unsalted butter
1 tbsp. fresh thyme leaves
1 c. milk
1/2 c. heavy cream

In an 8-qt. kettle combine potatoes with cold water to cover by 2 inches. Bring water to a boil and simmer potatoes until tender, 35 to 45 minutes. Remove leek root end, slice down the length of the white and pale green end, and then slice into thin ribbons. While potatoes are cooking, in a heavy skillet cook leeks in 4 tablespoons butter over moderately low heat, stirring occasionally, until softened. Stir in thyme and salt and pepper to taste. Drain potatoes in a colander. In a small saucepan heat milk and cream until mixture just comes to a boil. Stir leeks and milk mixture into potatoes and season with salt and pepper. Mash potatoes to desired texture. Chill for one day for best flavor. Preheat oven to 350° F. Place potato mixture in a baking dish and dot with remaining 2 tbsp. butter. Bake, covered with foil, in middle of oven until heated through and butter is melted, about 15 minutes. Potatoes develop more flavor when refrigerated over night and reheated, but are also quite delicious served when made.

ROASTED BRUSSELS SPROUTS
fresh brussels sprouts
olive oil
kosher salt
freshly ground pepper

Preheat oven to 400 degrees. Trim and cut Brussels sprouts in half lengthwise. Place sprouts on heavy baking sheet and toss lightly with olive oil, salt, and pepper. Turn Brussels sprouts cut side down on the baking sheet. Place in oven and roast for about 10 minutes or until they begin to brown (may also leave in until they are very brown and they will be very sweet and smoky). Remove and serve immediately, or at room temperature.


SHOPPING LIST for MENU #7
Pear, Pecan & Blue Cheese Salad
Maple Glazed Pork Tenderloin
Mashed Potatoes With Leeks and Thyme
Roasted Brussels Sprouts

PRODUCE
Bartlett pears - 2
Romaine lettuce - 2 heads OR mix of lettuces
Garlic - 1 clove
Yukon gold potatoes - 2 lbs./about 8
Leeks - 6
Fresh thyme leaves
Fresh Brussels sprouts

PANTRY
Pecans - 3/4 c.
Olive oil
Apple Cider vinegar - 2 c.
Kosher salt
Peppercorns
Honey - 1 tbsp.
Maple syrub (Grade B or Mrs. Butterworth's) - 1+ c.
Dijon mustard

MEAT
Pork tenderloins - 2 @ 12 - 14 oz. each

DAIRY
Buter - 9 tbsp.
Milk - 1 c.
Heavy Cream - 1/2 c.

MENU WEDNESDAY #3

MENU #3 - This is what you want for dinner as soon as you step out into the early morning chill of an autumn day and head off to school or work. Crisp fall weather makes you remember coming home from school after football practice or marching drills for band and walking into a kitchen warmed by the smells of a delicious dinner waiting for you? There is familiar comfort in the rhythm that settles into a family once school has started and weeknights include lively conversation around the dinner table followed by homework. I always liked my dessert a little later in the evening too, during a homework break, or even better, when the homework was done and I could relax and watch a few minutes of TV before bedtime. Whether you're still in the school routine, or it's just a fond memory, this menu will give you comfort at the end of the day.

WINSTON’S MEATLOAF
2 lbs. ground beef
1 c. diced onion
1 c. diced green bell pepper
3 eggs
1/2 c. Italian breadcrumbs
1 c. ketchup
1/4 c. plus 1 tbsp. Heinz 57 steak sauce
2 tsp. brown sugar
Meatloaf Sauce – see below

Preheat oven to 400 degrees. In a large mixing bowl, combine ground beef, onion, green pepper, eggs, bread crumbs, ketchup, Heinz 57 sauce and brown sugar. With clean hands, mix until thoroughly combined. Place mixture on a large baking dish and mold into a large mounded loaf. Cover loaf with foil and bake 1 1/4 to 1 1/2 hours, until no pink remains in the center of the loaf - cut a small sample if you’re not sure. Let rest for 5-10 minutes before slicing. Top with meatloaf sauce to serve.

MEATLOAF SAUCE
1 (14 1/2 –oz.) can diced tomatoes
1 c. Heinz 57 brand steak sauce
1/4 c. demi-glace or prepared beef base

In a saucepan, combine tomatoes, Heinz 57 sauce and demi-glace, and bring to a boil over medium heat. Reduce temperature and simmer about 15 minutes, until sauce reduces to desired consistency.

SCALLOPED POTATOES WITH HORSERADISH
3 1/2 c. heavy cream or half-and-half
2 garlic cloves, minced
1 3/4 tsp. salt
1/2 tsp. freshly ground pepper
3-4 tbsp. prepared horseradish
2 1/2 lbs. Idaho potatoes (about 5), peeled and thinly sliced
1/4 c. freshly grated Parmesan cheese

In a medium bowl, combine the heavy cream, garlic, salt and pepper. Gradually stir in the horseradish, tasting for strength. In a 13 x 9-inch non-reactive baking dish, layer the potatoes. Pour the horseradish cream over the potatoes. Bake in the upper third of the oven for about 30 minutes, or until bubbling. Sprinkle the Parmesan cheese over the top and bake for about 15 minutes longer, or until the potatoes are tender and the top is nicely browned. Cover the gratin with foil and let stand in a warm place for 10-30 minutes before serving.

PEAR, WALNUT AND BLUE CHEESE SALAD
1 Bartlett pear, cored and sliced lengthwise into thin strips
3/4 c. crumbled blue cheese (Maytag, Stilton, Gorgonzola, etc.)
3/4 c. walnut halves, toasted
1 small head of romaine lettuce, torn into pieces OR mixed baby greens
1/4 c. olive oil
1/4 c. cider vinegar
1 clove garlic, minced
1 tsp. kosher salt
1 tbsp. honey

Mix the pear, blue cheese, walnuts and lettuce in a large salad bowl. To make the dressing: Blend the oil, vinegar, garlic, salt and honey in a small bowl with a wire whisk. Toss the dressing with the salad just before serving.

Variation: I use any pears that are fresh and plentiful for this salad. Feel free to adapt it to the season with whatever fruit is fresh, or what you have on hand, by substituting apples, dried or fresh cherries or cranberries, pecans, almonds, sherry vinegar, balsamic vinegar, etc. Also good for a light lunch or dinner, with the addition of sliced, grilled chicken breast, salmon, or shrimp.

APPLE NUT TORTE
1 egg
3/4 c. sugar
1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 c. chopped, peeled apples
1/2 c. chopped walnuts
1 tsp. vanilla

Preheat oven to 350 degree. Beat egg until light and lemon colored. Beat in sugar. Sift together flour, baking powder and salt and fold into egg mixture. Stir in apples, walnuts and vanilla. Pour into greased 8" square pan and bake for 35-45 minutes. Cut into squares to serve.

SHOPPING LIST for Menu #3
Winston’s Meatloaf
Scalloped Potatoes with Horseradish
Pear, Walnut and Blue Cheese Salad
Apple Nut Torte

Produce
Onion – 1 med.
Green Bell Pepper – 1
Garlic – 3 cloves
Potatoes – 5
Bartlett Pear – 1
Romaine Lettuce – 1 head
Apples – 2 medium

Pantry Staples
Ketchup – 1 c.
Heinz 57 Sauce – 1 1/3 c.
Brown Sugar – 2 tsp.
Diced Tomatoes – 1 can
Beef Base or Demi-Glace – 1/4 c.
Walnuts – 1 1/4 c.
Olive Oil – 1/4 c.
Cider Vinegar – 1/4 c.
Honey – 1 tbsp.
Sugar – 3/4 c.
Flour – 1/2 c.
Baking Powder – 1 tsp.
Vanilla – 1 tsp.
Salt
Pepper

Packaged Goods
Italian Bread Crumbs – 1/2 c.

Meat
Ground Beef – 2 lbs.

Dairy
Eggs – 4
Cream or Half-and-Half – 3 c.
Horseradish – 4 tbsp.
Parmesan Cheese – 1/4 c.
Blue Cheese – 3/4 c.