bacon wrapped pork with cider sauce

We prefer natural to enhanced pork (pork that has been injected with a salt solution to increase moistness and flavor), though both will work in this recipe. Begin checking the doneness of smaller medallions 1 or 2 minutes early; they may need to be taken out of the pan a little sooner.

Serves 4 to 6

12-14	slices bacon (1 slice for each pork medallion)
2	pork tenderloins (1 to 1 1/4 pounds each), trimmed of fat and silver skin, cut crosswise into 1 1/2-inch pieces; thinner end pieces scored and folded (see steps 1 and 2 below)
	Kosher salt and ground black pepper
2	tablespoons vegetable oil

1. Place bacon slices, slightly overlapping, in microwave-safe pie plate and cover with plastic wrap. Cook in microwave on high power until slices shrink and release about 1/2 cup fat but are neither browned nor crisp, 1 to 3 minutes. Transfer bacon to paper towels until cool, 2 to 3 minutes.

2. Wrap each piece of pork with 1 slice bacon and secure with 2 toothpicks where ends of bacon strip overlap, inserting toothpicks on angle and gently pushing them through to other side, (see illustration of Bacon 'Twine' below).

3. Season pork with pepper. Heat oil in 12-inch skillet over medium-high heat until shimmering. Add pork cut side down and cook, without moving pieces, until well-browned, 3 to 5 minutes. Turn pork and brown on second side, 3 to 5 minutes more. Reduce heat to medium. Using tongs, stand each piece on its side and cook, turning pieces as necessary, until sides are well browned and internal temperature registers 145 to 150 degrees on instant-read thermometer, 8 to 14 minutes. Transfer pork to platter and tent lightly with foil; let rest while making pan sauce, then serve.

Makes enough to sauce 2 pork tenderloins

1 1/2	cups apple cider
1	cup low-sodium chicken broth
2	teaspoons cider vinegar
1	cinnamon stick
4	tablespoons unsalted butter , cut into 4 pieces
2	large shallots , minced (about 1/2 cup)
1	tart apple , such as Granny Smith, cored, peeled, and diced small
1/4	cup Calvados or apple-flavored brandy
1	teaspoon minced fresh thyme leaves
	Table salt and ground black pepper

1. Combine cider, broth, vinegar, and cinnamon stick in medium saucepan; simmer over medium-high heat until liquid is reduced to 1 cup, 10 to 12 minutes. Remove cinnamon stick and discard. Set sauce aside until pork is cooked.

2. Pour off any fat from skillet in which pork was cooked. Add 1 tablespoon butter and heat over medium heat until melted and foaming subsides. Add shallot and apple and cook, stirring occasionally, until softened and beginning to brown, 1 to 2 minutes. Remove skillet from heat and add Calvados. Return skillet to heat and cook about 1 minute, scraping bottom with wooden spoon to loosen browned bits. Add reduced cider mixture, any juices from resting meat, and thyme; increase heat to medium-high and simmer until thickened and reduced to 1 1/4 cups, 3 to 4 minutes. Off heat, whisk in remaining 3 tablespoons butter, and adjust seasonings with salt and pepper. Pour sauce over pork and serve immediately.

savory zucchini muffins

3 cups unpared zucchini, cut in quarters lengthwise, and thinly sliced)
1 c Bisquick baking mix
1/2 c grated parmesan or romano cheese
1 t seasoning salt
1/2 t basil
1/2 t oregano
1/2 t marjoram
dash white pepper
1 clove garlic, minced
4 eggs, slightly beaten
1/2 c salad oil
1/2 c chopped onion
2 T chopped fresh parsley

Combine all ingredients except zucchini. Add zucchini and put immediately in well-greased muffin pans (oil or Pam), 1/2 c per muffin. If using silicone muffin pans, there's no need to grease the pans. Bake at 375 degrees for 20-25 minutes until golden brown. You can also use mini-muffin tins, adjust cooking to 15-20 minutes.

Ginger Carrot Soup

1 T unsalted butter
1 Spanish onion, coarsely chopped
2 lbs carrots, peeled if desired and sliced
pinch ground cinnamon
8 c chicken stock
2 t peeled, coarsely chopped ginger root
½ c heavy cream
chopped fresh parsley or chives for garnish

Place stockpot over med heat and when hot, add butter. When butter has melted, add onion and carrots and cook until tender. Add cinnamon, stock, and ginger, raise the heat to high, an bring to boil. Lower heat to low and cook for 30 minutes.

Remove the solids and place in a food processor or blender. Process until completely smooth, gradually adding the cooking liquid and heavy cream. Transfer to a container, cover, and refrigerate up to three days, or serve immediately, garnished with parsley or chives.

olive oil brownies

4 oz (115g) finest quality bittersweet chocolate (at least 70% cocoa)
1/3 c (80ml) fruity extra virgin olive oil
1/2 c (70g) all-purpose/plain flour (if using a soft flour like Italian type 00 or White Lily, add an extra tablespoon)
1/4 t sea salt or kosher salt
2 large or extra large eggs, at room temperature
3/4 c (150g) superfine/caster sugar
1 t vanilla extract
2/3 c (70g) lightly toasted hazelnuts or pecans, chopped (optional)

preheat oven to 350F. line an 8" square baking pan with a lightly oiled and floured piece of parchment paper that overhangs the pan on two sides (this aids in removal later).

melt the chocolate over low heat or in the microwave and whisk in the oil. let cool.

mix the flour and salt. beat the eggs and sugar until pale, thickened and billowy, about five minutes. fold in the vanilla and chocolate mixture, then fold in the flour and optional nuts. pour into the prepared pan and distribute evenly.

bake for 20-25 minutes. the top will be dry and crackly, though a toothpick inserted in the center should emerge still a little wet. cool completely, then cut into squares. serve with whipped cream, if desired.

Blueberry French Toast Casserole

Serves 8

Casserole:

12 slices white bread, crusts removed

2 pkgs (16 ounces total) cream cheese

1 c fresh or frozen blueberries, thawed

12 eggs

2 c milk

1/3 c maple syrup or other syrup

Sauce:

1/2 c sugar

1 T cornstarch

1/2 c water

2 c fresh or frozen blueberries

1 T butter

Cut bread into 1" cubes; place half in a greased 13x9x2" baking dish.

Cut cream cheese into 1" cubes; place over bread. Top with blueberries and remaining bread. In a large bowl, beat eggs. Whisk in milk and syrup, blending well. Pour egg mixture over bread mixture. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Cover with foil and bake at 350° for 30 minutes. Uncover; bake 25-30 minutes more or until golden brown and the center is set.

In a saucepan, combine sugar and cornstarch; add water. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst. Stir in butter until melted. Serve sauce with French toast.

blueberry & ginger mojitos

adapted from tyler florence (doom)

for 2 tall glasses:

1-2 c fresh blueberries
1-2 limes, cut into wedges
20-24 fresh mint leaves
4 oz ginger simple syrup
4 oz light rum
5 oz club soda
ice cubes

add the blueberries, lime wedges, and fresh mint leaves to the pitcher. muddle with a wooden spoon so the blueberries are broken and the mint and lime release their juices and flavor. when ready to serve, add the ginger simple syrup, light rum, and top off with club soda. give it a quick stir and then pour into glasses with ice cubes. garnish with fresh blueberries, lime wedges, and/or a sprig of mint.

ginger simple syrup
1/4 c grated fresh ginger
1 c granulated sugar
1 c cold water

peel and grate the ginger and add it, together with the sugar and cold water, to a saucepan. bring it to a boil and stir until sugar dissolves. cover and let steep for 10-25 minutes, depending on how strong a flavor you like. strain and cool in the refrigerator when done.

Coconut Macaroons (from my Italian grandmother)

2 eggs
1/8 t salt
¾ c sugar
½ c flour
1 T melted butter
2 c coconut
6 oz chocolate chips
1 t grated lemon rind
1 t vanilla

Beat eggs & salt until foamy. Gradually add sugar, beat until thick and ivory colored (6-7 minutes). Fold in flour and melted butter, stir in coconut, chips, lemon and vanilla. Drop by teaspoons on lightly greased and floured cookie sheets. Bake at 325 degrees 12-15 minutes.

crusted chicken breasts

4 chicken breasts
2 T Dijon mustard
1 c white wine
2 crushed cloves of garlic
2 c fresh bread crumbs, preferably panko
1/2 c shredded Parmesan cheese
3 T melted butter
1/4 chopped parsley
salt and pepper

Cover a large baking dish with aluminum foil and spray the foil with cooking spray. Preheat oven to 350 degrees.

In a small bowl, mix the mustard, wine, and garlic. Put in large ziploc bag, and add the chicken breasts. Squish everything around so the chicken gets nice and coated.

On a big plate, mix the bread crumbs, parmesan, parsley, melted butter and salt and pepper. One at a time, take the chicken out of the soak and coat each breast liberally with bread crumbs.

Bake the chicken for 30-45 minutes until thoroughly done and crust is nicely browned.

shrimp potpies

1 T butter
1 c chopped onion
1/2 c chopped celery
1/2 c chopped carrot
2 garlic cloves, minced or pressed
2-3 T brandy or tawny port or Marsala
3/4 c half & half
3 T tomato paste
1 (8 oz) bottle clam juice
3 T cornstarch
2 T water
2 T chopped fresh parsley
3/4 lb cooked shrimp, chopped (about 1.5 c)
1 t marjoram
red pepper flakes, or cayenne pepper, to taste
kosher or sea salt
freshly ground black pepper
1 c oyster crackers, coarsely crushed

preheat oven to 400 degrees.

melt butter in a large nonstick skillet over medium-high heat. add onion, celery, carrot and garlic; saute 5 minutes or until tender. add liquor; cook for 30 seconds. stir in half & half, tomato paste, and clam juice; bring to a boil. cook 4 minutes, stirring occasionally. combine cornstarch and water, stir until smooth. add cornstarch mixture, parsley, salt, peppers, marjoram, and shrimp to pan, cook a minute or two, stirring constantly, until mixture thickens. taste, adjust seasonings if necessary.

divide the shrimp mixture evenly among 4 10 oz ramekins. top each with 1/4 c cracker crumbs. bake for 10 minutes or until bubbling and lightly browned.

honeyfire roast pork

3-5 lb pork loin
2 qt water
1/4 c caster sugar
1/4 c kosher salt

trim excess fat off pork. do not worry about affecting the shape of the loin, just go get the fat out. rinse pork and pat dry. put water in a container big enough to hold the loin and stir in sugar and salt. add the pork, and put it in the fridge for 1.5-2 hours.

remove pork from fridge and discard brine. pat loin dry and then tie with kitchen twine, making the knots a few centimeters apart as needed to keep the loin in a nice solid log shape. season with kosher salt and coarsely ground black pepper.

preheat oven to 375 degrees. heat a tablespoon of oil in a large skillet on medium high and brown loin on all sides. this should take about ten minutes. if oil starts to smoke, your pan may be too hot. once nice and brown, transfer to roasting pan or heavy baking dish (not a broiler pan) and put in oven for 50-70 minutes, turning halfway through the cooking time. after internal temperature registers 135 degrees, remove the roast and let sit 10 minutes. internal temperature will rise to 145 degrees.

after you put the roast in the oven, make the glaze:

3/4-1 c honey
juice of 4 medium limes
2 T champagne or other good white vinegar
1 t red pepper flakes, or to taste
1 t cayenne, or to taste
1 t smoked paprika (sweet or hot, to taste)
1/2 t dried thyme

in the pan that you browned the pork, combine the glaze ingredients, scraping up any brown bits. simmer until mixture begins to thicken and become fragrant. you will want to begin basting the pork with this when the internal temperature reaches 110 degrees, about 15 minutes before it's done. if glaze starts to get dry on the bottom of the roasting pan, add some water so it doesn't burn. any leftover glaze can be served on top of pork.

slice, drizzle, and serve.