Weave a Thousand Flavors

On the subject of an Excellent Marinara Sauce

Marinara sauce is surely one of the culinary pillars of the home kitchen.  Though its origins lie on the shores of Italy, it has naturally developed into a mainstay for most western cuisines. 

We all have our own personalized family version of Marinara sauce buried in our recipe collections. These made all the more special by the stained, scratched out, tattered and dog-eared pages passed down from one generation to the next.

There is a wonderful tradition followed by our friends Carl and Michael in Sydney, Australia. Carl's family immigrated to Australia from Sicily many decades ago and this time of year, the entire family, kid's and all, descend upon his mother's kitchen in the wee hours of the morning.

The entire day is spent preparing pounds and pounds of fresh tomatoes to be canned with fresh basil,  as a foundation for sauces,  to last the entire year for the whole family!

Doesn't that sound absolutely fascinating?

I can't wait to do a  feature on this wonderful tradition that takes place over the next couple of weeks. So please be on the look out for it!

Traditionally, marinara sauce by definition is made with tomatoes, onions, and herbs. It has a fascinating history originating with the sailors in Naples in the 16th century, after the Spaniards introduced the tomato to their neighboring countries.

It was particularly appealing to the cooks on board sailing ships, because the high acid content of the tomatoes resulted in a sauce which would not easily spoil before the advent of modern refrigeration techniques.

Isn't that neat? - that if it weren't for the lack of technology (for a change)  Marinara sauce might have never seen the light of day!

I usually make my marinara sauce when I fix my 'melt-in the-mouth' meatballs recipe so the star of my recipe are the pan drippings from the meatballs. (Refer to  the post - On the subject of Excellent Meatballs)

However, even when prepared without the pan drippings for a seafood marinara or a Lasagna, it is still wonderful and rich because of the long hours that it is slow cooked in its own juices with fennel and other spices.

We begin by doing a grocery run or raiding the pantry cabinet and pulling out 3 kinds of  canned tomatoes - a can crushed tomatoes, diced tomatoes and tomato sauce.

Next we prepare the ingredients -

 

Onions - Peel & chop. Set aside

Garlic - Peel, discard skin & chop

Fennel seeds - Crush the fennel seeds in a coffee grinder for just a pulse or two or use a mortar & pestle.

Spices & Seasonings -  Gather the seasonings in a bowl, ready to use. Measure out the  salt, sugar, dried parsley flakes, crushed red pepper flakes, Italian seasoning, turmeric and dried basil.

 

On medium high heat, in a saute pan,  heat the olive oil. Add the chopped onions, chopped garlic and fennel seeds. Saute till the onions are soft and just golden brown. 

Open canned tomatoes with a can opener and empty contents into the sauteed onions. Add the spices & seasonings.  Stir and allow to simmer, bringing the heat down to medium.

 

If you are going to prepare Meatballs with Marinara sauce and stored the pan drippings from the baked meatballs, then pour the drippings into the marinara sauce.

The drippings will have some solids so give the sauce a good stir with a whisk to break these down.

 

Bring the sauce to a good simmer and cover with a tight lid. Lower the flame to very low. Cook the sauce  for 30-45 minutes, stirring every 15 minutes. Taste and adjust seasonings.

Cooks Note- The sauce as it stands is quite chunky which is fine if that's the way you like it but I like my sauce somewhere between chunky and smooth. So, I give it a 30 seconds pulse with an electric hand blender.

At this point it is ready for the slow cooker. Add the meatballs to the slow cooker if you are fixing Meatballs with Marinara sauce. Cook for 3-4 hours on the lowest setting.

I served the Meatballs & Marinara sauce over spaghetti cooked al-dente and a garden salad.  

What a fantastic dinner this turned out to be - with loads of freshly grated aged Parmigiana Reggiano cheese on top, fresh crusty bread and a glass of Pinot Noir.

The meatballs were moist, and a flavor explosion with every bite. The spaghetti was cooked to perfection and the sauce...well it truly was spoon licking good!

Refer to the post - On the subject of Excellent Meatballs to go with this equally excellent Marinara sauce!

Cin Cin!

Recipe for

EXCELLENT MARINARA SAUCE

Serves 4

Shopping list

1 # 28 oz can crushed Tomatoes

1 # 14.5 oz can diced Tomatoes                       

1# 8 oz can Tomato sauce

1 cup finely chopped Onions

2 tbs fresh chopped Garlic

1 tsp crushed Fennel seeds

1/2 tsp Turmeric

1/2 tsp dried Italian seasoning

1 tbs dried Parsley flakes

1 tbs dried Basil

1/2 tsp Sugar

1/2 tsp Salt

1/2 tsp red pepper flakes

Grated Parmesan cheese for garnish

Meatball pan drippings (if applicable)

Cooking method -

On medium high heat, in a saute pan,  heat the olive oil. Add the chopped onions, chopped garlic and fennel seeds. Saute till the onions are soft and just golden brown. 

Add all the tomatoes to the sauteed onions. Add the spices, salt, sugar, dried parsley flakes, crushed red pepper flakes, Italian seasoning, Turmeric and dried Basil. Stir and allow to simmer, bringing the heat down to medium.

Add stored the pan drippings from the baked meatballs (if applicable), give the sauce a good stir with a whisk.

Bring the sauce to a good simmer and cover with a tight lid. Lower the flame to very low.

Cook the sauce  for 30-45 minutes, stirring every 15 minutes. Taste and adjust seasonings.

Cooks Note- If the sauce is too chunky for your liking, give it a 30 seconds whir with an electric hand blender.

Add the meatballs (if applicable) and the marinara sauce to the slow cooker. Cook for 3-4 hours on the lowest setting.

Enjoy with spaghetti cooked al dente or incorporate in your favorite recipe.

Do you have a favorite Marinara sauce family recipe or a story you would like to share with us? If so please let us know about it in the comments.We would love to hear from you!

On the subject of Excellent Meatballs

Meatballs for the longest time have not been a warm and fuzzy subject with me. There is nothing worse than biting into a rock hard meatball no matter how nice the flavor is.

Well, all this was about to change some Christmas' ago. My dear friend Beth invited us to her mother's Christmas Eve party and Beth's mother Mrs. Lambert is a wonderful cook and hostess. She has a Virginian charm and style of eras gone by and puts out an amazing banquet every year for the holidays.

One staple on her menu (along with her oyster stew) are meatballs in marinara sauce. Her's are soft and flavorful and melt in your mouth. Yum...

So imagine my surprise when Beth, an amazing cook and hostess herself (traits she inherits from her grandmother & mother no doubt) gifts me a handwritten collection of her family recipes for my birthday.  What a wonderful and thoughtful gift! And in it was the recipe for Mrs. Lambert's meatballs.

Now, one might say you should never mess with perfection....well, I can't help it!  Over the years I have added my own little tweaks to the recipe and though the recipe continues to remain largely Mrs. Lambert's, it is now also a la Devaki!

I promise, one bite into these and you are going to be in 7th heaven! And the sauce.....spoon licking good! Try 'em and see! Look for the upcoming post 'On the subject of Excellent Marinara sauce' for ramblings and the recipe for one of the best Marinara sauces ever! Promise, Girl scouts honor!

Over to the meatballs - the main ingredients in this recipe are  fresh chopped parsley, fresh chopped garlic, Italian seasoning, freshly grated Parmesan cheese, red pepper flakes and seasoned bread crumbs along with equal quantities of ground beef and Italian sausage.

Begin by preheating oven to 400 def F.

 
 

In a large bowl combine our base ingredients for the meatball first - fresh chopped parsley, fresh chopped garlic, Italian seasoning, freshly grated Parmesan cheese, red pepper flakes and seasoned bread crumbs.

Combine vigorously with a whisk till blended.

 

To the mixing bowl, add equal amounts of raw ground beef (15-20% fat) and mild Italian sausage. With clean hands, mix gently ensurin g that  the mixture is loosely but well mixed.

Cooks Note - Do not squeeze and compress the meat together as you mix or it will result in hard meatballs when cooked.

  

 

 

 

 

 

 Spray some non-stick cooking spray on a large  baking tray. I use a pretty ratty aluminum pan that is about 12 x 18 inches which works really well.

On the subject of ratty, my baking tray confirms Item (6) of the Honest scrap post which speaks to the subject of ugly pots!
 

 Pull out a hunk of meat between your fingers and roll loosely into a ball approx 2 inches round.

Cooks Note - I weigh mine individually on a kitchen scale so each one weighs 2 oz each. I get about 21 meatballs which works well - 20 for dinner and 1 for the cook! Seriously - are you going to be able to resist popping one in your mouth once these come out of the oven? ....smiles...

  

  

Place them in a row not touching till you have used up all the meat.

Very Important - Now pour a cup of beef or chicken stock (which ever you have handy) in the tray. We are going to collect the yummy pan juices and use it for our marinara sauce later.

Place in the oven and set the timer to 30 minutes. 

Cooks Note - When the meatballs come out of the oven, once they have cooled a bit, you will find the melted cheese etc. congealed around each of the meatballs along with the pan juices. 

Separate it from the meatballs and leave in the pan. Whisk it up to break up the solids to use in our Marinara sauce. If you are not going to make the Marinara sauce straight away then remove pan drippings to a container and store in the refrigerator till further use.

 

So there you have it - melt in your mouth meatballs. When I took a bite of one straight out of the oven they had turned out fantastic!  I was amazed by the burst of flavor from the garlic, the cheese and parsley and also by how soft & moist they were.
 

Don't forget, look for the upcoming post  'On the subject of Excellent Marinara sauce' for an equally brilliant recipe! ...smiles...

Recipe for 

MELT-IN-THE-MOUTH MEATBALLS

Preparation time - 15 minutes

Baking time - 30 minutes

Serves 4

Shopping list

1 lb raw ground beef/chuck (15-20% fat)

1 lb mild Italian sausage

1/4 cup seasoned breadcrumbs                            

4 tbs chopped fresh parsley

4 tbs grated fresh Parmesan cheese

1 1/2 tsp dried Italian seasoning

2 eggs

2 tbs fresh chopped garlic

1/2 tsp red chilly powder or Cayenne pepper

1 cup beef or chicken stock

Preparation

Breadcrumb mixture - In a large bowl, large enough to fit all the meat as well, mix together breadcrumbs, parsley, cheese, Italian seasoning, eggs, chopped garlic and red chilly powder. With a whisk, mix vigorously till the mixture is well blended.

Meatballs - To the bowl now add the raw ground beef and mild Italian sausage. With clean hands, mix gently with a light hand ensuring that the mixture is loose but well mixed. Do not squeeze the meat together or it will result in a hard meatball once cooked.

Pull out a hunk of meat between your fingers and roll loosely into a ball approx 2 inches round or  weigh on a  kitchen scale so each meatball weighs 2 oz. You should get about 21 meatballs.

Cooking method -

Preheat oven to 400 deg F.  Spray some non-stick cooking spray on a large  baking tray.

Place the meatballs in a row not touching each other till you have used up all the meat. Now pour a cup of beef or chicken stock (which ever you have handy) in the tray. 

 

 

 

Place in the oven and set the timer to 30 minutes. 

Cooks Note - Collect congealed solids and pan juices.  Remove pan drippings to a container and store in the refrigerator for later use  to prepare Marinara sauce.

Serve hot as is or with Marinara sauce over spaghetti. 

Enjoy!
 

 

 

 

Do you have a favorite Meatballs family recipe or a story you would like to share with us? If so please let us know about it in the comments.We would love to hear from you!

Honest Scrap - 10 Things You Don't Know About Me

 

 

 

  Awarded by THE KITCHEN MASOCHIST on Saturday, Feb 20, 2010

   

What a lovely surprise it was to open up the blog Saturday morning and waiting there for me was a comment from The Kitchen Masochist, a fellow blogger letting me know that she is awarding me the 'Honest Scrap' badge/award. Its always so nice to receive any kind of recognition from ones peers. So in keeping with the 'claim' requirements  there are things I must do. These are as as follows -

1) I must brag about it

2) I must place the badge/award on the blog.

3) I must link the badge to the award giver which in this case is 'The Kitchen Masochist'

4) I must share 10 honest things about myself that are relatively unknown to most.

5) I must pass the torch along to 3 other equally enthusiastic food bloggers.

In response to these requirements, I have been like a cow who has been regurgitating its food for the past 2 days and promptly set out to do absolutely nothing about it and here's why -

1) I am somewhat technologically handicapped! I realized I have no idea how to place this badge in my sidebar nor do I have any idea how to link it to my award giver's website. How embarrassing!

Since I've already shared the first honest thing about me now, might as well keep going...

2) I'm a born snoot - don't get me wrong, I'm a friendly person but there are things I distinctly go for and things I don't.

I remember I must have been about 9 years old and I was traveling as an unaccompanied minor from Bombay to Los Angeles. At a stop over in Frankfurt, the flight attendant in charge of me asked if I wanted to sit with that family over there, pointing in their general direction -

When I followed her gaze, I saw a large family sitting with velvet blankets at their feet, suitcases all tied with rope opening tiffins and lunch boxes full of smelly food passing them around.

I promptly looked at her and said - "Put me anywhere but there!" There you have it - a born snoot!

3) I am quite adventurous when it comes to food but I draw the line at eating animal genitalia no matter how much of a delicacy!

This was much to the chagrin of a Indonesian Official who had specially arranged lunch for our group of Urban Designers in Jakarta while we were working with them on a urban rehabilitation project.

Come to think of it, I also stay away from foods that have the term 'organ' in their description such as Pig Organ Soup - for those of you who have spent some time around Singapore, you'll know exactly what I'm talking about.

4) My dislike for bad food & bad service is exceeded only by my dislike of ill behaved children who run around willy-nilly in restaurants while their parents sit on their butts thinking its a barrel of laughs.

At this point, my face gets the distinct look of someone who's just bitten into a lemon!

5) I love bread. I could eat it for breakfast, lunch, dinner, snacks & all other meals that have no names. I could eat it till Mr. Hubby would have to take down the front door just so I can get through!

It is probably the only food that I look at longingly through my weight-loss journey & its enough to make me weep.

6) My kitchen is the size of a postage stamp & I am not one for unnecessary gadgets. In fact I can probably earn the 'Ugly Pot Award' in most continents. My pots have the look of battered wives or at least having seen some action in their lives.

The truth is, I should probably be embarrassed but I'm actually quite proud of this fact. Back when I worked in construction, before hiring a contractor, we'd check out his tool belt. If his tools were all bright & shiny we'd know not to hire him.  Shouldn't the same be said about cooks & their pots?

7) I cringe when people call me a Chef (because I'm not). I think of myself as a food enthusiast &  British Chef, Keith Floyd's description suits me best - I'm a Gastronaut!

8) If you ask my opinion, expect the truth! If you can't handle it, please don't ask me. I'm absolutely OK with people not agreeing with me but I do reserve the right to speak the truth, the way I see it, especially with my closest friends.

Needless to say, those I count among them are few & far between!

9) I am an only child. I believe I have the combination of my father's scholarly gravitas & my mother's free spirit. Thank Goodness! There is no doubt is my mind that I would not be where I am today if it weren't for the absolute support & unconditional love of my parents.

10) I am a mother, wife, cook, architect & urban designer, fiercely loyal & an imperfect soul. Everyday I give thanks for my husband, children & few dearest friends who put up with me in spite of it all & more often than not, are beacons of light showing me the way.

So there you have it - I must now pass on the torch to the next 3 food enthusiastic bloggers -

1) oui, chef - Steven Dunn - For his amazing project of teaching his kids to cook and encouraging others to do the same. I am also quite envious because during his 2 year hiatus, he actually did what I dream of - earning  “Le Grande Diplome” from Le Cordon Bleu & other schools.

2) BBQing Tips From Deep In The Heart Of Oregon!- Thom Richards - For being a BBQ 'guru' with a wealth of knowledge on BBQuing recipes as well as BBQ's in general. Also for living by his motto - Retired but not dead, not even thinking about it!

3) What We Chow - Tara DeWitt Coomans - For her use of the word 'meh' & being one of the most refreshing, non-snobby food bloggers around. What a hoot!

There you have - the torch is passed & I can go back to being a cow!

 

 

Nourishing Wonton Soup with Bok Choy, Shiitake & Enoki Mushrooms

A great soup begins with a great stock. This is even more true for clear soups because the basic flavor of the soup is the flavor of the stock. And there yet is another element that separates a great wonton soup from its lesser brethren - the wontons and importantly the thickness of the wonton wrapper. The thicker the wonton wrapper and you are basically eating a lump of boiled dough.

Here is a classic example, try ordering wonton soup at one of the endless Sino-American joints that grace our neighborhoods - most likely you'll find a very thick sheet of wonton wrapper with minimal filling floating around in a clear soup with zero embellishments.

Now order it at an authentic Chinese restaurant and see the difference.

When a wonton is prepared in a paper thin wonton wrapping and stuffed with a subtle flavorful filling that melts in your mouth,  the minute you bite into it - then my friend  you are experiencing a great wonton soup. And the soup base is full of flavor with vegetables & mushrooms - Oh its good stuff!

By the way, know how Mr. Hubby & I tell an authentic Chinese restaurant from a Sino-American one? When we walk in and see that it is filled with Asians, we know we're in the right place but when the restaurant has more Caucasians than Asians, we walk right out! Sadly, the same does not hold true for Indian restaurants..LOL!

Anyway, needless to say Wonton soup is one of my all time favorite soups and its really interesting to note that some of the literal translations of wonton soup in Mandarin & Cantonese are -

Irregularly shaped dumpling (Mandarin) , swallowing cloud (Cantonese) , crossed hands (in Sichuan province)

There are subtle variations in the preparation of wonton soup from region to region  - some with  just pork & some with pork & shrimp & some with bok choy.

The wonton soup I prepare is a fusion of varied styles, for one I love bok choy in the soup & that is characteristic of the Shanghai style, also I fold the wonton using the ' chao shou i.e crossed hands' and then I add Japanese Shiitake & Enoki mushrooms which though not traditional to the recipe, I think is a wonderful addition to the soup with its meaty & earthy flavors & textures.

To top it off, thin slices of barbecue-flavored cha-sui pork and honestly can you say seventh heaven?

One of the reasons I also incorporate Shiitake & Enoki mushrooms to the soup is because, we really must try to eat more of it in our diet. Turns out, both Shiitake & Enoki mushrooms are considered super foods as they help in lowering cholesterol, fighting tumors & cancer - in short, we really do need to  find more ways to eat these nature's miracle workers.

I strongly recommend you begin with preparing and keeping chicken stock in the freezer at all times. It makes such a difference to the flavor of the soup. 

Basic Chicken Stock -

 

In a stockpot, place 14 cups of water with 2 lbs chicken bones (neck & other bones) 1 small quartered onion, 3 stalks celery cut into chunks & 1/2 tbs salt.

Cook's Note - I buy my chicken bones at the Asian store. Sometimes I can only find necks which is also fine. Chicken feet however, will not do.

 

On high flame bring the stock to a simmer. Spoon the scum away as it floats  on the surface during the first 15 minutes. Reduce flame to medium and simmer for 2-1/2 hours or until the stock has reduced by 1/3rd the quantity.

 

Sieve the stock in a large sieve and discard bones.

Cook's Note - If this is just for a family meal, I remove the little chicken meat there is on the bones and return to the stock. However, if this for a party and you want a prettier presentation, simply discard the bones.

Set aside or refrigerate till ready to use. If you make the stock  for few days in advance store in freezer and defrost the day you want to make the soup.

If you are using ready made store purchased chicken stock -

If you are short of time and purchase store ready chicken stock, then finely chop 2 garlic cloves. Also cut 4-5 slices of ginger root.

Heat a large pot on medium heat. Add 1 tbs vegetable oil. Add the garlic & ginger and saute for a few seconds. Add the stock and simmer on low for 30 minutes so the flavors of the garlic & ginger infuse the soup.

Preparations for the soup - 

The first step is to prepare the filling for the dumplings since it needs to be refrigerated for 20 minutes before fillings into the wonton wrappers.

The dumplings we are fixing today is with ground pork as used traditionally but feel free to substitute with ground chicken. Also for moist dumplings you want the meat slightly fatty which is why I buy the my meat for dumplings directly at an Asian store.

 

In a mini-chopper place green onions cut into 2 inch lengths, 1/2 inch peeled ginger root  and 3 garlic cloves. Chop for a few seconds till fine.

 

Dry the meat on kitchen paper towels till it as much devoid of moisture as possible. In a bowl add the chopped onion mixture, cornstarch, salt, sugar, soy sauce & sesame oil.

 

Using clean fingers thoroughly work the meat & other ingredients till it is completely blended. Refrigerate for a minimum of 20 minutes.

45 minutes before you are ready to serve the soup begin preparing the vegetables & the dumplings.

Bok Choy - Wash and slice lengthwise into halves. Make sure there is no dirt in the folds near the root.

Shiitake mushrooms - Wipe with a moist cloth and cut away the stems from the caps. Slice each mushroom cap into 3 thick slices. Discard the stems.

Enoki mushrooms - Cut away 1-1/2 inch from the root tips. Discard the bottom piece so you are left with Enoki mushroom lengths. 

Egg wash - Crack an egg into a bowl and add 1 tbs water. Whisk with a fork till it is blended.

Wonton dumplings -

Wipe a flat surface clean with a damp cloth. Wipe till it is completely dry.

 

Lay out a few of the wontons wrappers with the tip facing you - place 3-4 wrappers at a time, depending on the size of your work surface. (Keep remaining wonton wrappers covered with plastic wrap.)

Dip finger in the egg wash and trace the sides of the square wrapper with your finger till you have egg wash on all the sides of the square wrapper.

Using a teaspoon measure, place a heaping teaspoonful of the meat filling in the center of each wonton.

 

Bring 2 opposite corners of the wonton together to form a triangle and enclose the filling, pressing edges firmly around the mound of filling to eliminate any air pockets and seal. 

Cook's Note - It is very important to eliminate the air pockets or the wonton will burst open while cooking.

Moisten opposite corners of the long side with the egg wash, once again using your finger.

 

Curl moistened corners toward each other, overlapping one on top of the other, and press the edges together to seal.

Cook's Note - You should now have a stuffed wonton with a triangle poking up at the top - similar to a nurses cap.

 

Assemble the remaining wontons in the same manner. When the wontons are all assembled, set aside on a clean platter.

 

Chinese barbecue pork Cha sui can be purchased at an Asian store or delicatessen. Do not allow it to be sliced at the store. Bring the pork home and slice as thin as possible.

 

To the homemade chicken stock, add 4-5 thinly cut ginger root slices (no need to peel). Bring the chicken stock to simmer on medium high heat. Never boil.

Cook's Note - If you are using store purchased stock, your stock should already have garlic & ginger and should have been simmering for 30 minutes at this point.

Add the shitake mushrooms and simmer for 2 minutes. Stir.

 

Add the wontons and simmer for 2 minutes.

Cook's Note - Do not stir with a ladle or large spoon. If you must  stir, use chopsticks and stir very gently or you will break the delicate wontons.

Add the bok choy & simmer for 1 minute. Taste & adjust salt.

 

Add the Enoki mushrooms & simmer for 1 minute only.

 

Stir very gently using chopsticks Garnish with thin pork slices.

Serve immediately. This soup does not keep or store well.

This is such a delicate, nourishing, feel good soup and the stock is lovely with the fragrance of ginger. The wontons truly are like little drops of clouds and the mushrooms add a lovely texture while the bok choy adds the flavor of much needed greens.

Its hard not to be greedy when it comes to the cha sui slices - with their honey & anise flavors, a perfect finish to a lovely meal.

PS - Kids loved it!

Recipe for

NOURISHING WONTON SOUP WITH BOK CHOY, SHIITAKE & ENOKI MUSHROOMS

Basic chicken stock cooking time - 2-1/2 hours

Soup Preparation time - 25 minutes

Soup Cooking Time - 10 minutes

Serves 4-6

Shopping list

Basic chicken stock -

14 cups water

2 lbs raw chicken bones or necks

1 yellow onion

3 stalks celery

1/2 tbs salt

If using store purchased chicken stock -

2 cartons chicken stock (not stock powder)

4-5 thin slices fresh ginger root

2 garlic cloves, peeled

1 tbs vegetable oil

Wonton soup -

Wonton dumplings -

1/2 lb ground pork

2 stalks green onion with greens

3 garlic cloves, peeled

3/4 tsp sesame oil

1/2 tsp cornstarch

1 tsp soy sauce

1/8 tsp salt

1/4 tsp sugar

28-30 thawed Asian wonton wrappers (thin flour pastry sheets)

1 egg

1 tbs water

Soup -

1/2 bag or 12 stalks baby Shanghai bok choy

1 packet Enoki mushrooms

12 Shiitake mushrooms

1/4 lb Chinese barbecue pork, cha sui

1-1/2 tsp salt

Preparation -

Home made Chicken stock -

In a stockpot, place water with chicken bones (neck & other bones), peeled & quartered onion, celery stalks cut into chunks &  salt.

On high flame bring the stock to a simmer. Spoon the scum away as it floats  on the surface during the first 15 minutes. Reduce flame to medium and simmer for 2-1/2 hours or until the stock has reduced by 1/3rd the original quantity.

Sieve the stock in a large sieve and discard bones.

Set aside or refrigerate till ready to use. If you make the stock  for few days in advance store in freezer and defrost the day you want to make the soup.

If you are using ready made store purchased chicken stock -

If you are short of time and purchase store ready chicken stock, then finely chop 2 garlic cloves. Also cut 4-5 slices of ginger root.

Heat a large pot on medium heat. Add 1 tbs vegetable oil. Add the garlic & ginger and saute for a few seconds. Add the stock and simmer on low for 30 minutes so the flavors of the garlic & ginger infuse the soup.

Wonton Dumplings -In a mini-chopper place green onions cut into 2 inch lengths, 1/2 inch peeled ginger root  and 3 garlic cloves. Chop for a few seconds till fine.

Dry the meat on kitchen paper towels till it as much devoid of moisture as possible. In a bowl add the chopped onion mixture, cornstarch, salt, sugar, soy sauce & sesame oil.

Using clean fingers thoroughly work the meat & other ingredients till it is completely blended. Refrigerate for a minimum of 20 minutes.

45 minutes before you are ready to serve the soup begin preparing the vegetables & the dumplings.

Bok Choy - Wash and slice lengthwise into halves. Make sure there is no dirt in the folds near the root.

Shiitake mushrooms - Wipe with a moist cloth and cut away the stems from the caps. Slice each mushroom cap into 3 thick slices. Discard the stems.

Enoki mushrooms - Cut away 1-1/2 inch from the root tips. Discard the bottom piece so you are left with Enoki mushroom lengths. 

Egg wash - Crack an egg into a bowl and add 1 tbs water. Whisk with a fork till it is blended.

Wonton dumplings -

Wipe a flat surface clean with a damp cloth. Wipe till it is completely dry.

Lay out a few of the wontons wrappers with the tip facing you - place 3-4 wrappers at a time, depending on the size of your work surface. (Keep remaining wonton wrappers covered with plastic wrap.)

Dip finger in the egg wash and trace the sides of the square wrapper with your finger till you have egg wash on all the sides of the square wrapper.

Using a teaspoon measure, place a heaping teaspoonful of the meat filling in the center of each wonton.

Bring 2 opposite corners of the wonton together to form a triangle and enclose the filling, pressing edges firmly around the mound of filling to eliminate any air pockets and seal. 

Moisten opposite corners of the long side with the egg wash, once again using your finger.

Curl moistened corners toward each other, overlapping one on top of the other, and press the edges together to seal.

Cook's Note - You should now have a stuffed wonton with a triangle poking up at the top - similar to a nurses cap.

Assemble the remaining wontons in the same manner. When the wontons are all assembled, set aside on a clean platter.

Chinese barbecue pork Cha sui can be purchased at an Asian store or delicatessen. Do not allow it to be sliced at the store. Bring the pork home and slice as thin as possible.

To the homemade chicken stock, add 4-5 thinly cut ginger root slices (no need to peel). Bring the chicken stock to simmer on medium high heat. Never boil.

Cook's Note - If you are using store purchased stock, your stock should already have garlic & ginger and should have been simmering for 30 minutes at this point.

Add the shitake mushrooms and simmer for 2 minutes. Stir. Add the wontons and simmer for 2 minutes.

Cook's Note - Do not stir with a ladle or large spoon. If you must  stir, use chopsticks and stir very gently or you will break the delicate wontons.

Add the bok choy & simmer for 1 minute. Taste & adjust salt. Add the Enoki mushrooms & simmer for 1 minute only.

Stir very gently using chopsticks Garnish with thin pork slices.

Serve immediately. This soup does not keep or store well.

Dear Reader, Just for laughs!

Thanks to Presidents Day, many US schools are closed, so we did what most people who like food and the company good friends would do, we went to a potluck and I made my very special Southwestern Chili with Honey Corn bread muffins. Wait till you try  both of these - they are super yummy. Anyway, I'm off tangent again so back to the party.

Our friend Lena was kind enough to host this party and we met some delightful people but none more so than a spunky 77 year old lady called Lu and the story she dished was even more spicy than my Chili so I am compelled to share. Warning - Please keep younglings, easily offended adults, religious fanatics, people in chastity belts & blushing virgins at bay!

So she begins by saying that she is a night owl and was up in the wee hours of the morning one night. Her favorite movie is The Devil wears Prada so she decides to make herself a warm cup of chai and settle down to watch this movie. She purchases the movie she reads as The Devil wears Prada  on her cable Pay-per-view & sits back. Of course she expects to see the delightful Anne Hathaway strutting her stuff in New York city.

Instead what comes on is a group of voluptuous nude women doing the 'nasty'. Now mind you - this is a 77 year old Grandma - and she immediately goes back to the guide list to see what she had purchased and reads this - The Devil wears Nada!

Poor woman, where's the Devil wearing Prada? Instead she gets the Devil wearing Nada! Anyway I laughed all the way home & I hope you found this as funny as I did!

Anyway, on that improper, slightly risque note lets talk food!

Since we started this week with Asian foods, I am compelled to stay the course. So this week please expect Asian & Asian inspired foods.

However , I am kicking this week off with my favorite Cherry Raisin Cake that has absolutely Nada (heh heh) to do with Asian foods but more because I would love to sink my teeth into this delight and since I am a 'fat girl in a fat body' as opposed to a 'fat girl in a skinny body', you'll just have to fix this & think of me as you eat it on my behalf!

Auspicious Steamed Fish for Chinese New Year - Whole steamed fish served with a Ginger, Garlic & Shitake mushroom sauce

Gong Xi Fa Cai {Happy Chinese New Year}

&

Happy Valentine's Day!

How wonderful that both celebrations should fall on the same day! The Year of the Tiger, 4708 begins. I am thrilled because Chinese New Year is my excuse to cook and also feast on some of my favorite dishes such as steamed whole fish, spicy crabs & spring rolls. These foods are not only eaten randomly but are rooted in symbolism.

Traditionally, the whole family gathers on the eve for a New Year's Eve feast, which is this evening. In addition to a mouthwatering fare of pork & duck & other delicacies, it is customary to serve a whole fish with head & tail intact at the end of the evening meal symbolizing a wish for wealth & abundance in the coming year. The word for fish, "Yue," sounds like the words both for wealth and abundance.

The next morning, gifts and money in little red packets called Ang Pao in Taiwanese, Hong Bao in Mandarin & Lai See in Cantonese are exchanged between friends & family.

 

So, true to custom, this evening I'm fixing us a humongous 3-1/2 lb steamed fish (tilapia) with savory  shallots, garlic & chilly sauce. I have, however, taken some artistic liberties, such as switching Chinese dried mushrooms for Shitake mushrooms and omitting the streaky pork that is often used.

I am looking forward to this evening meal - the way I see it we can all do with more luck & prosperity this year!

The main ingredients for this dish are - whole firm white fish (tilapia or sea bass), shallots, garlic cloves, green onions, fresh ginger root, 2 red Thai chillies, vegetable oil, soy sauce, sugar & cilantro for garnish.

If you noticed I didn't mention that you need a steamer - that is because I don't have one either and the home grown version that we'll be using does the job just fine.

In fact, I took a visit to a 'no-names' gourmet cooking store this evening and promptly set out to inspect their steamers. Sorry to say but what a joke!

The steamers they featured were so tiny that the presumption is that the only foods that are going to be cooked are those that are going to be cut up into tiny little pieces and feed about two people! Not to mention, of course, they were priced upwards of 80 bucks. So, as far as I'm concerned, my home grown version is just fine - if it works for Grandma, it works for my Mum & it works for me, it'll will work for you!

 

All you need is a large circular flat bottomed pan & the springy side wall of a spring foam. Other than that a plate for the fish that should be smaller than the diameter of the pan (so that steam can pass through the sides of the plate)

Add about 6 cups of water to the pan, making sure it is not going to overflow out of the pan. On high heat bring the water to boil.

Mean while, begin working on the fish & the sauce ingredients -

Fish - Make sure the fish is completely defrosted. Wash thoroughly and make sure it is scaled & gutted. 

Take a sharp chef's knife or slicer and cut long diagonal slash marks on each side of the fish - about 3 per side. Place on a microwave safe plate.

Ginger - Cut into thin slices & julienne

Garlic cloves - Peel & finely slice into circles

Shallots - Peel & finely slice

Green onions - Finely slice on the diagonal

Shitake mushrooms - Cut & discard stem. Finely slice the tops.

 
 

Place the plate with the fish on it on the spring foam pan in our home grown steamer. Now usually, we'd just be able to place a dome lid on the pan and be done. However, my fish is a massive 3.5 lbs and it is larger than the plate.

So I am going to use some aluminum foil and create a sort of dome over the fish trying very hard not to squish the foil down on the fish. Also make sure than the foil is crimped along the edges of the pan so most of the steam remains & circulates in the steamer.

Now allow the fish to steam at about 6-6.5 mins/lb. I needed to steam mine for about 20-22 minutes before the fish was white, flaky & cooked to the bone.

Meanwhile, begin working on the sauce.

Now there are generally two methods traditionally followed - either the sauce is mixed in a bowl, left alone to marinate for about 15 minutes & then poured over the fish allowing it to steam with the fish (we have clearly opted not to do this) and the second method is the one I've used today - the sauce is prepared separately and poured over the already steamed fish & is at this point ready to serve.

I prefer cooking the sauce separately because it allows us to season the oil with shallots & garlic which infuses so much flavor into the sauce.

 

On medium-high heat, bring vegetable oil to fuming. Add the sliced garlic and saute for a few seconds till it begins to brown. Add finely sliced shallots and stir. Saute until the shallots begin to turn golden brown - about 7-10 minutes.

 

Add the finely sliced Thai red chillies and the stir for a few seconds. Add the sliced mushrooms and saute for a few minutes till the mushrooms wilt.

 

Once the mushrooms have wilted, add the thinly sliced ginger and stir. Saute for about a minute and add 3/4 cup water. Once it begins to simmer, add the soy sauce and sugar. Taste and adjust the salt. In my case we didn't need any salt. Simmer for a few minutes. Take off the heat & set aside.

The sauce will taste quite strong & savory which is what you want because it will taste right once eaten with the fish. Also the sauce is more like a broth which is how it is supposed to be. This sauce is not meant to be thickened with cornstarch.

 

Once the fish is thoroughly cooked, remove the foil. With 2 spatulas,gently lift the fish and place onto a serving platter. Pour the pan juices that have collected in the plate in the steamer, over the fish.

Spoon the solids in the sauce over the fish and pour the sauce all over the fish. Sprinkle sliced green onions along its length and finish with a sprig of cilantro.

Serve as part of a meal with steamed white rice.

 
The flaky moist fish is delicious with the slightly spicy savory sauce. The saltiness from the soy sauce balances well with hint of sweetness from the sugar. The sauce is especially delicious with the rice. This always is a comforting meal no matter what the occasion but tonight it is all the more special.

So here's wishing all of you, our family & friends every happiness, prosperity & wealth this New Year.

!Gong Xi Fa Cai!

"Make happy those who are near, And those who are far will come"

- Chinese proverb

Recipe for

AUSPICIOUS STEAMED FISH FOR CHINESE NEW YEAR

Preparation time - 10 minutes

Cooking time - about 20 minutes

Serves 4-6

Shopping list:

Approx 3 lb whole white fish - tilapia or sea bass

1" fresh ginger root

5 garlic cloves

2 Thai red chillies

5 shallots

1/4 cup dark soy sauce

3/4 cup water

5 tbs vegetable oil

cilantro leaves for garnish

2 stalks green onions for garnish

fish pan juices (from steaming fish)

Preparation -

Fish - Make sure the fish is completely defrosted. Wash thoroughly and make sure it is scaled & gutted. 

Take a sharp chef's knife or slicer and cut long diagonal slash marks on each side of the fish - about 3 per side. Place on a microwave safe plate.

Ginger - Cut into thin slices & julienne

Garlic cloves - Peel & finely slice into circles

Shallots - Peel & finely slice

Green onions - Finely slice on the diagonal

Shitake mushrooms - Cut & discard stem. Finely slice the tops.

To prepare a steamer -

Use a large circular pan & the springy side bit of a spring foam. Other than that a plate for the fish that should be smaller than the diameter of the pan (so that steam can pass through the sides of the plate)

Add about 6 cups of water, making sure it is not going to overflow out of the pan. On high heat bring to boil.

Cooking method -

Fish - Place the plate on the spring foam pan in our home grown steamer. If the fish to too large & a lid won't fit, use some aluminum foil and create a sort of dome over the fish trying very hard not to squish the foil down on the fish.

Also make sure than the foil is crimped along the edges of the pan so most of the steam remains & circulates in the steamer.

Now allow the fish to steam at about 6-6.5 mins/lb. I needed to leave mine alone for about 20-22 minutes before the fish was white, flaky & cooked to the bone.

Sauce -

On medium-high heat, bring vegetable oil to fuming.

Add the sliced garlic and saute for a few seconds till it begins to brown.

Add finely sliced shallots and stir. Saute until the shallots begin to turn golden brown - about 7-10 minutes.

Add the finely sliced Thai red chillies and the stir for a few seconds. Add the sliced mushrooms and saute for a few minutes till the mushrooms wilt.

Once the mushrooms have wilted, add the thinly sliced ginger and stir. Saute for about a minute and add 3/4 cup water.

Once it begins to simmer, add the soy sauce and sugar. Taste and adjust the salt. & sugar. Take off the heat & set aside.

To serve -

Once the fish is thoroughly cooked, remove the foil. With 2 spatulas,gently lift the fish and place onto a serving platter. Pour the pan juices that have collected in the plate in the steamer, over the fish.

Spoon the solids in the sauce over the fish and pour the sauce all over the fish. Sprinkle sliced green onions along its length and finish with a sprig of cilantro.

Serve as part of a meal with steamed white rice.

Enjoy!

VALENTINE'S DAY - Chocolate & Orange Croissant Pudding with a Grand Marnier-Orange Cream sauce

As far as I'm concerned a Valentine's day dessert has one & only criteria -

"The first bite should give you hope,

the second lust &

by the third you're in love!"

So without much further ado I give you -

Chocolate & Orange Croissant Pudding with a Grand Marnier-Orange Cream sauce

...sigh....

Main ingredients for this feature are -

Pudding - 2-3 days old (stale) large butter croissants, orange - rind, eggs, heavy cream, milk, semi-sweet chocolate chips, sugar, pure vanilla extract

Grand Marnier Orange Cream sauce - Grand Marnier liquor, heavy cream, sugar, eggs, pure vanilla extract & orange - rind + juice.

Firstly, please buy the large good bakery quality butter croissants & secondly there is no need to break the bank buying the large bottle of Grand Marnier liquor - you are likely to expire from sticker shock if you look for one of those at the regular grocery store. It is much better to just buy the airline size - 50 ml bottle from a liquor store. That should run you about $4 bucks compared to $32-40 bucks for a large bottle.

You will also find a couple of things unique about this recipe - one we bake the pudding for only 25-30 minutes as opposed to 1 to 1-1/2 hours. This is because we use a few shortcuts & semi-cook the custard before it enters the oven.

Also, I remember when I started fixing the sauce, I was just winging it per se and I could hear in my head , my very loud voice shouting 'curdled milk, curdled milk, curdled milk' over & over again. Between that, there was a lot of praying!

Here's why - most sauces either do a cream, eggs & liquor base & others do butter & orange juice & liquor.

But I just knew that I had to do one with all of them combined because I wanted the scent of oranges & the liquor & the richness of the cream in one sauce! I almost kissed the floor when I finished making the sauce and it turned out perfectly! Here's me doing a little victory dance.....

Now that that's out of the way -

Preheat the oven at 350 deg F.

 

Slice the croissants horizontally and place cut side up on a baking tray or a baking stone.

 

Bake in a pre-heated oven for 8 minutes until the edges are a nice golden brown. Using a knife or kitchen shears Cut into 1 " size chunks.

Cook's Note - When I first made this, I left the croissants into large quarter chunks & when I served the pudding realized it was not easy to cut into with just a fork so I'm suggesting to cut into smaller 1" chunks here.

Place the croissants in a baking pan sprayed with some non-stick baking spray.

Add the chocolate chips and mix till the chocolate chips are well distributed through-out. Set aside while you get working on the custard.

For the custard, gather the heavy whipping cream, milk, pure vanilla extract, 8 eggs & sugar.

 Take 2 of the eggs & crack in a bowl, separating the egg yolks from the whites. We will only be using the egg yolks for these 2 eggs. You can use the egg whites for an omelet the next morning if you keep in the refrigerator.

In a small sauce pan, add the whipping cream & the milk with the pure vanilla extract. Bring to simmer over medium-high heat. Turn off the heat and set aside to slightly cool.

In the meanwhile, in a large microwave safe mixing bowl, crack the remaining 6 eggs. Add the sugar and with an electric hand mixer blend for a few minutes till it combined well. Whisk the cream & milk combination a little at a time into the eggs until thoroughly combined.

At this point, place the mixture in a clean sauce pan and whisk continuously for about 7-8 minutes on low heat or until the custard has slightly thickened (thick enough to coat the back of a spoon)

 

Cook's Note - Watch the sauce very carefully, do not walk away - you do not want to end up with scrambled eggs. Remember you only need the custard to be slightly thickened - it will cook the rest of the way in the oven.

 

Remove & whisk thoroughly now to make sure that any custard solids that have formed have completely broken down & the custard is smooth. 

Cook's Note - If the custard is a little thick (like in my case), don't worry - add 2 tbs milk & whisk till it is a smooth pouring consistency again (as long as it doesn't look like scrambled eggs in which case you'll have to start over :-(

 

Using a fine grater, grate the orange and reserve the rind in a bowl. Keep turning the orange as you grate so you do not end up with the white pith & end up grating the whole orange uniformly. 

Mix half of the rind into the custard and whisk.

Juice the orange and reserve the juice for the orange sauce.Reserve the remaining rind & the juice for the sauce.

 

Pour the custard over the croissants & chocolate. Using a fork, spread the custard evenly & press down  very gently so all the croissants are soaked and covered.

Cook's Note - Use a light hand because the chocolate would have melted with the heat from the croissant and the custard and you will end up with excessive marbling if you push down hard & bring the chocolate to the surface.

Bake in a preheated oven for 25-30 minutes or until the center has just set. Do not over bake or you will end up with a dry pudding.

In the meanwhile prepare the Grand Marnier Orange Cream sauce -

   

In a small sauce pan, heat the orange juice and sugar on medium heat. Simmer for about 10 minutes or until it has been reduced by 1/3 its original quantity. Turn off heat & set aside.

 

In a separate large sauce pan, combine the cream & pure vanilla extract. Bring to boil and immediately turn off the heat. Strain before using to get rid of the skim layer.

Crack 3 eggs, separating the egg yolks from the whites. Set aside the whites & place only the egg yolks in a medium sized mixing bowl. Add the sugar. Using an electric beater, beat the egg yolks & the sugar till is is pale & frothy.

Add 1/4 of the heated cream into the eggs to temper the eggs & beat with a whisk. Return this mixture to the remaining milk in the large saucepan. On very low flame ('0' setting if you have it) begin whisking the sauce. Keep whisking constantly until the sauce has thickened. Do not allow to  boil.

 

Add the orange juice reduction & the rind to the thickened sauce. Keep whisking on very low heat till the desired consistency is reached. Once again, do not boil. Turn off heat and add the Grand Marnier liquor.

 

The sauce has reached desired consistency once it coats the back of the spoon and leaves a mark when you draw a finger through the sauce. You are not looking for a very thick Mornay sauce type consistency.

Remove to a serving bowl or boat & once it has cooled, refrigerate till chilled. If you are serving this for dinner, make the sauce earlier in the day or the previous evening.

To reheat the pudding, bake for 10 minutes in an oven preheated at 400 deg F or plate each serving with a square slice and microwave for about a  minute or so till warm. 

Pool the sauce around the pudding. Using a sieve, dust some powdered sugar over the pudding & around the plate. Serve with a couple of fresh berries & a sprig of mint.

Cook's Note - Once the sauce is chilled it will thicken considerably. If needed Add 1-2 tbs of milk  & blend with a fork till it has once again reached pouring consistency. Also when the sauce is hot it will taste quite sweet but once you chill it the sugar content will reduce. If at this point you want to add more sugar, use powdered sugar only - 1 tsp at a time. Feel free to add more liquor as well if you choose.

The chocolate and orange  in the pudding is wonderful together with the buttery softness of the croissants. The cream sauce incensed with the flavor of oranges and the Grand Marnier liquor with its hint of bitter oranges, vanilla & exotic spices adds just the right touch of complexity to this  delicious , creamy, rich sauce.

Recipe for

VALENTINE'S DAY - CHOCOLATE & ORANGE CROISSANT PUDDING WITH A GRAND MARNIER ORANGE CREAM SAUCE

Preparation time - 30 minutes

Cooking time - 30-40 minutes

Serves 4-6

Shopping list:

Pudding -

4 qty,  2-3 days old (stale) large butter croissants

1 tsp grated orange rind

6 eggs + 2 egg yolks

1-1/2 cups heavy whipping cream

1 cup milk

8 oz semi-sweet chocolate chips

1/2 cup sugar

1 tsp pure vanilla extract

couple of tbs milk if needed to thin custard

Grand Marnier Orange Cream sauce

1-1/2 tbs Grand Marnier liquor

1/2 cup heavy cream

1/4 cup sugar (for the cream)

1/3 cup sugar (for the orange juice)

Juice of 1 orange

3 egg yolks

1 tsp pure vanilla extract

1/2 tsp rind of orange 

couple of tbs milk if needed to thin sauce

For Garnish -

Blackberries or raspberries

1 tbs powdered sugar for dusting

sprigs of mint

Preparation -

Preheat the oven at 350 deg F.

Pudding -

Croissants - Slice the croissants horizontally and place cut side up on a baking pan or a baking stone.  Bake in a pre-heated oven for 8 minutes until the edges are a nice golden brown. Using a knife or kitchen shears Cut into 1 " size chunks.Place the croissants in a baking pan sprayed with some non-stick baking spray. Add the chocolate chips and mix till the chocolate chips are well distributed through-out. Set aside.

Custard - In a small sauce pan, add the whipping cream & the milk with the pure vanilla extract. Bring to simmer over medium-high heat. Turn off the heat and set aside to slightly cool

Eggs - Take 2 of the eggs & crack in a bowl, separating the egg yolks from the whites. We will only be using the egg yolks for these 2 eggs.

In the meanwhile, in a large microwave safe mixing bowl, crack the remaining 6 eggs. Add the sugar and with an electric hand mixer blend for a few minutes till it combined well. Whisk the cream & milk combination a little at a time into the eggs until thoroughly combined.

At this point, place the mixture in a clean sauce pan and whisk continuously for about 7-8 minutes on low heat or until the custard has slightly thickened (thick enough to coat the back of a spoon)

Remove & whisk thoroughly now to make sure that any custard solids that have formed have completely broken down & the custard is smooth. 

Cook's Note - If the custard is a little thick (like in my case), don't worry - add 2 tbs milk & whisk till it is a smooth pouring consistency again (as long as it doesn't not look like scrambled eggs in which case you'll have to start over.

Orange -  Using a fine grater, grate the orange and reserve the rind in a bowl. Keep turning the orange as you grate so you do not end up with the white pith & end up grating the whole orange uniformly. 

Mix half of the rind into the custard and whisk.

Grand Marnier Orange Cream sauce -

Eggs -   Crack 3 eggs, separating the egg yolks from the whites. Set aside the whites & place only the egg yolks in a medium sized mixing bowl.  

Orange- Juice the orange. Reserve the remaining rind & the juice for the sauce.

Cooking method-

Preheat the oven at 350 deg F.

Pudding -

Pour the custard over the croissants & chocolate. Using a fork, spread the custard evenly & press down  very gently so all the croissants are soaked and covered.

Cook's Note - Use a light hand because the chocolate would have melted with the heat from the croissant and the custard and you will end up with excessive marbling if you push down hard & bring the chocolate to the surface.

Bake in a preheated oven for 25-30 minutes or until the center has just set. Do not over bake or you will end up with a dry pudding.

Grand Marnier Orange sauce - 

In a small sauce pan, heat the orange juice and  1/3 cup sugar on medium heat. Simmer for about 10 minutes or until it has been reduced by 1/3 its original quantity.

In a separate large sauce pan, combine the cream & pure vanilla extract. Bring to boil and immediately turn off the heat. Strain before using to get rid of the skim layer.

Add the 1/4 cup sugar. Using an electric beater, beat the egg yolks & the sugar till is is pale & frothy.

Add 1/4 of the heated cream into the eggs to temper the eggs & beat with a whisk. Return this mixture to the remaining milk in the large saucepan. On very low flame ('0' setting if you have it) begin whisking the sauce. Keep whisking constantly until the sauce has thickened. Do not allow to  boil.

Add the orange juice reduction & the rind to the thickened sauce. Keep whisking on very low heat till the desired consistency is reached. Once again, do not boil. The sauce has reached desired consistency once it coats the back of the spoon and leaves a mark when you draw a finger through the sauce. You are not looking for a very thick Mornay sauce type consistency.

Turn off heat and add the Grand Marnier liquor. Stir to mix.

Remove to a serving bowl or boat & once it has cooled, refrigerate till chilled. If you are serving this for dinner, make the sauce earlier in the day or the previous evening.

To Serve -

Reheat the pudding,

- Bake the entire dish for 10 minutes in an oven preheated at 400 deg F

or

- plate each serving with a square slice and microwave for about a minute or so till warm. 

Pool the sauce around the pudding. Using a sieve, dust some powdered sugar over the pudding & around the plate. Serve with a couple of fresh berries & a sprig of mint.

Cook's Note - Once the sauce is chilled it will thicken considerably. If needed Add 1-2 tbs of milk  & blend with a fork till it has once again reached pouring consistency.

Also when the sauce is hot it will taste quite sweet but once you chill it the sweetness will reduce. If at this point you want to add more sugar, use powdered sugar only - 1 tsp at a time.Feel free to add more liquor if you choose as well.

Enjoy!

Thank You, Richard Grausman for this moment

It is a rare moment in life, the one I've just had - it is a gift!

To open  the blog and sitting there is a comment by Richard Grausman - the Richard Grausman, the author of "At Home with the French Classics", Le Cordon Bleu’s first, exclusive representative & ambassador to the United States, a man I have admired for decades visited my blog, took the time to read the post on Boeuf Bourguignon & said these words -

Richard Grausman commented on 'Child meets Grausman' Boeuf Bourguignon

Dear Devaki,

What a pleasure to hear your comments about my book and recipes. I think you will find my Coq au Vin just as good as the Boeuf Bourguignon. With the speed of cooking today it is rare to find cooks with the time to make a great ragout. I am glad you still have it. The results as you show are well worth the effort!! Brava!!

Richard Grausman

www.ccapinc.org

I am humbled,  grateful & thankful. This is a moment that I will hold very close to my heart. I also think that it will be some time before my heart stops hammering loudly in my chest :-)

Thank You! Mr. Grausman for this day.

'Child meets Grausman' Boeuf Bourguignon

 

Braised beef cubes simmered in a seasoned red wine sauce with mushrooms, carrots, and onions

When we first arrived to the US from Singapore,  we did so in 17 FedEx boxes and our suitcases in tow. Needless to say, my favorite cutlery, crockery and all my other cooking doo-dah’s were not on the list of priorities when we were paying international cargo rates.

 

So I literally started rebuilding my kitchen from scratch, pot by pot and ladle by spoon.  Now the one thing you need to know about me, is that I have champagne tastes but on a water budget!

The one exception to this rule are my kitchen pots and my shoes. I have some very excellent Mauviel copper pots sitting in my cabinets that rival only the cost of my equally excellent Stuart Weitzman shoes. Need I say more?  

So once I have recovered from shortness of breath and loss of sight from the sticker shock and I finally do end up buying that excellent pot, I expect it to last forever. I don’t me the five year cycle kind of forever I mean that pot better be around and functioning at top notch efficiency to be past down from generation to generation kind of forever. 

So I pull out my Mauveil  copper pot for meals that will do it justice - Canard Roti, Cassoulet  and of course boeuf bourguignon which is an occasion in itself. I plan to serve the stew with with some fresh baked boule bread.

My first order of business was choosing an excellent recipe. I immediately began by pouring through the pages of Julia Child's recipe from Mastering the Art of French Cooking (anyone who's seen Julie & Julia knows why)  and then I moved onto At home with the French Classics by my absolutely favorite person in French Cooking - Richard Grausman. 

I realized that there were similarities as well as subtle differences between both recipes and I am inclined to take the best of both worlds.

So I am going to cook the stew in the oven as called for in Julia Child's recipe but as suggested by Grausman, cook the pearl onions very quickly in boiling water, then stew them for approx 30 minutes in beef stock.  I am also  going to cook the bouquet garni with the stew instead of the onions. Also I intend to brown the mushrooms separately from the onions.

Instead of serving the stew with rice or noodles, I am roasting baby red and serving them with the boeuf bourguignon.

Clear your day - you need to take your time with this one but the results are so worth the effort!

 

 

To begin with, I purchased the bacon from the farmers market and it was smoked and thick not like the paper thin stuff you get at the regular grocery stores. I then cut it each lengthwise through the center (to get long lengths)and then into 1-1/2 inch pieces or lardons.

   
 

Bring 4 cups of water to an angry boil. Add the bacon and simmer on medium heat for 10 minutes. Sieve, discard the water and set bacon strips aside.

Prepare the vegetables -

 

 

 Large Onion - Peel and diced a large onion.

Carrots - Peel and slice the carrots into 1/4" circles.

Garlic - Peel and slice the garlic cloves  and set aside.

 

At this point I realize I do not have fresh thy me nor do I have any cheesecloth left  for the  bouquet garni (used it up when I made the Black bean soup) No worries!

For Bouquet Garni -

   

Using the Grausman method - Take 2 stalks of celery approx 4-5 inches long but of equal lengths. Place fresh or dried thyme in one of the celery hollows (what else would u call it?) Place the bay leaves covering the thyme followed by sprigs of fresh parsley.

 
  

 

Interlock the two celery sticks  together squishing together all the herbs and tie the 2 halves together with kitchen twine. There you have it - bouquet garni without the cheesecloth. I have used this method time and time again over decades and it works well every time. 

On medium high heat, in a casserole, dutch oven or copper pot, add a little butter and saute the bacon till the strips are golden brown and crispy.

Set aside. 

One of the most important decisions in the preparation of this dish is the cut of  meat to be used. Grausman places a great  importance to the use of Chuck. He explains that it provides adequate  the fat content which essentially  bastes the meat from the inside as it cooks. Substituting with sirloin or a leaner cut of meat would be a mistake.
 

   

Cut the beef into 1-1/2" cubes. Place on a kitchen paper towel. Cover with another piece of paper towel and press so all the moisture is absorbed.

Child explains that the meat will not brown if it is damp.

Move a oven rack to the lowest position off the oven floor.  Preheat the oven to 450 deg F

    

 

I decided to use neither olive oil nor vegetable oil for the stew. Instead I used clarified butter - it works beautifully because clarified butter has a higher smoke point than regular butter and the flavor is delicate which is perfect for our purpose.

On medium high heat, in the casserole, dutch oven or copper pot, heat the clarified butter or oil till fuming. Place the meat in a single layer. Brown the meat on all side, turning over only once the underside has browned. This should take approx 5-7 minutes. Work in batches if necessary. Remove the beef to a platter and set aside.

     

In the same fat left behind from the meat, saute the onions and carrots till golden brown.

Set aside with the bacon. Return the meat to the pot.

 
 

Return the meat to the casserole or pot.  Add all-purpose flour, salt and pepper and give it a good stir till the meat is thoroughly coated with the flour.

Place uncovered in the hot oven for 4 minutes. Remove from the oven. Stir and return to the hot over for another 4 minutes.

Reduce oven to 325 deg F.

  
 

 

To the meat, add the burgundy wine, beef stock, tomato paste, crushed garlic slices,  bacon, sauteed carrots and onions and the bouquet garni.

On medium high flame, bring the stew to a simmer. Skim away as much as floating residue as possible. 

Cover the pot with a tight fitting lid and let cook for approx 4-4.5 hours.
 

Cook's Note -  Though Julia Child's recipe calls for a cooking time of 2 1/2 - 3 hours,  I found that it needed close to 4-1/2 hours in the oven to get the meat to a 'fall off the fork' softness. 

 

This is what the stew looks like at the 1 hour mark (to the left) and the 3 hour mark (to the right).

 While the stew is cooking in the oven, closer to the 2.5 hour mark, begin preparing the rest of the ingredients - pearl onions, potatoes and the mushrooms

The pearl onions - I simply don't have the patience to peel miniature onions so I found a shortcut that works really well.

 
 

Bring 2 cups of water to an angry boil. Drop in the pearl onions and boil for 10 minutes. Sieve and discard the water.

Under gently running cold tap water, peel the onions using a knife to cut off the root tip. 

 Cook's Note- It is very important to not cut above the root tip or the entire onion will fall apart as the layers separate.

Simmer the onions in 1/2 cup beef stock for 1/2 hour on low flame to soften. Sieve and set onion-beef stock aside. Add more stock if needed half way.

 If you are steaming or boiling the potatoes to serve with the stew, then make preparations for that. You can cook the potatoes in boiling water till soft, peel & cut into cubes. Personally,  I prefer the look & taste of roasted potatoes.

    

I decided to roast baby red potatoes in the oven with the stew.

Baby red potatoes - Pour some melted butter and rub some salt and pepper on the potatoes. Place in a baking dish.  

Bake on the top rack of the oven while the stew is also in the oven. Bake for approx 1 hour or until the red potatoes are cooked (pierce with a knife or toothpick to test)

Cook's Note- These potatoes will be unlike the roasted potatoes that are prepared on a high temperature where they have a crisp outer skin and soft interior. These  potatoes will be soft but not crispy since we are baking at a low temperature of 325 (sharing spaces with the stew) 

 

 

The mushrooms - Cut the stems off the mushrooms and  halve if they are small or quarter if they are large. You want them to be approx the same size as the onions.

In a saute pan, heat the  oil & butter (equal portions of each)  till hot but not fuming. Add the cut mushrooms and saute over high heat for 3-5 minutes or until brown.

Cook's Note--When you first put the mushrooms in the pan they will absorb all the fat so the mushrooms will appear very dry. Continue sauteing because soon the mushrooms will  soon release their liquid. Do not add any additional fat or liquid to the mushrooms.

   

The pearl onions - In the same saute pan, heat the  oil & butter (equal portions of each)  till hot but not fuming. Add the boiled and peeled pearl onions. Saute for about 5 minutes or until they have caramelized to a beautiful golden brown. Remove to the same bowl as the mushrooms.

 

 

Once the stew is done after approx 3.5-4 hours it will look a rich brown color and the beef will be very tender.

Using a slotted spoon or skimmer, place the beef in an attractive serving casserole. Pile the pearl onion, mushrooms and potatoes over the meat.

Return the casserole  or in my case, copper pot, with the sauce to the stove. Remove any visible fat from the surface of the cooking liquid. If the sauce is too thick, add a little water or if too thin bring to rapid boil. The sauce should be the consistency of heavy cream.

Cook's Note - I found that the sauce was just the right consistency straight out of the oven so I did not boil. I simply reheated the sauce.

Taste and adjust seasonings.  Strain the sauce over the meat and vegetables.

Sprinkle with finely chopped parsley. Serve immediately.

 

One bite into this  boeuf bourguignon and it is as if a balloon full of heady wine has popped in my mouth. The deep, rich flavors are complex enough to give one pause but simple and complementary enough to bring on a smile.

The boule on the side is  a perfect accompaniment - warm crusty bread with cold butter. Need I say more?

 

 

Recipe for

'Child meets Grausman' BOEUF BOURGUIGNON

Serves 6

Shopping list

2 tbs clarified butter or vegetable oil

3 tbs melted butter

2 tbs vegetable oil

4 tbs melted butter (for roasting potatoes)

3 lbs beef chuck (see note on substitution)

1 large onion

1 carrot

2 tbs all-purpose flour

3 cups full-bodied Burgundy wine

3 cups organic beef stock (store-bought)

4 garlic cloves

1 tbs tomato paste

Bouquet Garni (fresh thyme sprig or 1/4 tsp dried thyme , 5 parsley sprigs, 2 bay leaves)

1 tsp salt

1/4 tsp freshly ground black pepper

1 bag pearl onions (approx 18-24)

12-18 baby red potatoes

3/4 lb smoked thick bacon

3/4 lb mushrooms

6 sprigs parsley, finely chopped - for garnish

Preparation -

Move a oven rack to the lowest position off the oven floor.  Preheat the oven to 450 deg F

For readying the stew for the oven -

Bacon - Cut each bacon strip lengthwise through the center (to get long lengths) and then into 1-1/2 inch pieces. Bring 4 cups of water to an angry boil. Add the bacon and simmer on medium heat for 10 minutes. Sieve, discard the water.

On medium high heat, in an oven ready casserole, dutch oven or copper pot, add  1 tbs  butter and saute the bacon till the strips are golden brown and crispy. Set aside.

Beef Chuck - Cut the beef into 1-1/2" cubes. Place on a kitchen paper towel. Cover with another piece of paper towel and press so all the moisture is absorbed.

Onion - Peel and diced a large onion.

Carrot - Peel and slice the carrots into 1/4" circles.

Garlic - Peel and slice the garlic cloves  and set aside.

Bouquet Garni  - Take 2 stalks of celery approx 4-5 inches long but of equal lengths. Place fresh or dried thyme in one of the celery hollows. Place the bay leaves covering the thyme followed by sprigs of fresh parsley.

Interlock the two celery sticks together squishing together all the herbs and tie the 2 halves together with kitchen twine. Set aside. 

While stew is in the oven - (closer to the 2-1/2 hour mark) -

The pearl onions -Bring 2 cups of water to an angry boil. Drop in the pearl onions and boil for 10 minutes. Sieve and discard the water. Under gently running cold tap water, peel the onions using a knife to cut off the root tip. Do not cut above the root tip or the entire onion will fall apart as the layers separate.

Simmer the onions in 1 cup beef stock for 1/2 hour on lowest heat to soften. Sieve and set onion-beef stock aside. Add more stock if needed half way.

The potatoes -  Pour 4 tbs melted butter and rub some salt and pepper on the potatoes. Place in a baking dish.  Bake on the top rack of the oven while the stew is also in the oven. Bake for approx 1 hour or until the red potatoes are cooked (pierce with a knife or toothpick to test)

 

Sauteed mushrooms - Cut the stems off the mushrooms and  halve if they are small or quarter if they are large. You want them to be approx the same size as the onions.

In a saute pan, heat 1 tbs  oil & 1 tbs butter till hot but not fuming. Add the cut mushrooms and saute over high heat for 3-5 minutes or until brown.

Sauteed  pearl onions - In the same saute pan, heat 1 tbs oil & 1 tbs butter till hot but not fuming. Add the boiled and peeled pearl onions.

Saute for about 5 minutes or until they have caramelized to a beautiful golden brown. Remove to the same bowl as the mushrooms.

Cooking Method -

 

On medium high heat, in the same casserole, dutch oven or copper pot used for sauteing bacon, heat the clarified butter or oil till fuming. Place the meat in a single layer. Brown the meat on all side, turning over only once the underside has browned. This should take approx 5-7 minutes. Work in batches if necessary. Remove the beef to a platter and set aside.

In the same fat left behind from the meat, saute the onions and carrots till golden brown. Set aside with the bacon.

 

Return the meat to the casserole or copper pot.  Add the all-purpose flour, salt and pepper and give it a good stir till the meat is thoroughly coated with the flour.

Place uncovered in the hot oven for 4 minutes. Remove from the oven. Stir and return to the hot over for another 4 minutes. Reduce oven to 325 deg F. 

To the meat, add the burgundy wine, 2 cups beef stock, tomato paste, crushed garlic slices,  bacon, sauteed carrots and onions and the bouquet garni.

On medium high flame, bring the stew to a simmer. Skim away as much as floating residue as possible. 

Cover the pot with a tight fitting lid and let cook for approx  3.5-4 hours or until the meat is 'fall off the fork' soft.

Once the stew is done after approx 3.5-4 hours it will look a rich brown color and the beef will be very tender.

Using a slotted spoon or skimmer, place the beef in an attractive serving casserole. Pile the pearl onion, mushrooms and potatoes over the meat.

Return the casserole  or in my case, copper pot, with the sauce to the stove. Remove any visible fat from the surface of the cooking liquid. If the sauce is too thick, add the reserved onion-beef  stock or if too thin bring to rapid boil. The sauce should be the consistency of heavy cream.

Taste and adjust seasonings.  Strain the sauce over the meat and vegetables.

Sprinkle with finely chopped parsley and serve immediately with warm crusty bread.

Enjoy with a glass of excellent Burgundy!

 

 

This Valentine's Day, Kiss Hunger Goodbye

Mark Miller's Authentic Black Bean Soup

 
The first time I had ever heard of Mark Miller was on my 16th birthday when my uncle who knew me to be his food crazy niece gifted me with an autographed copy of Coyote Cafe by Mark Miller.

I was young and you know what they say - "youth is wasted on the young" - yup, pretty much! I quickly glanced through the book and with its 35 descriptions of fresh and dried chillies, I heard that 'swoosh' as it all went over my head! At least I had the good sense to pack it with me as I left for university and it has since then, followed me from continent to continent through education and careers. 

Finally, when I landed on the shores of the United States of America, it was restored to the esteemed position that it deserves - on my kitchen counter top! It hasn't moved since (except when we've moved and  the umpteen number of times I refer to it) and has become one of  my 'go-to-books' when it comes to understanding American southwestern cuisines as well as South American and Mexican flavors,  which have greatly influenced Chef Miller's cooking.

He narrates a fascinating story about his Black Bean Soup. It was on his first visit to Guatemala that he acquired a taste for  black beans. Back in Berkeley at the Fourth Street Grill, he began developing his own recipes for black beans and this recipe is one of them (incidentally, Mark Miller studied anthropology and Chinese art history at U.C. Berkeley)

The first month this soup was served, James Beard walked in, really liked it, asked for the recipe and published it in his nationally syndicated column. 

I have decided to follow his recipe to the letter with 2 exceptions  (sorry, can't help it) - I cannot for the life of me cook 1 lb of beans in 24 cups of water so I am going to use 7 and I cannot use 2 jalapeno peppers (with younglings and all) so I am reducing it down to 1. Other than that, it's Mark Miller's Black Bean Soup alright!

 

The recipe calls for dry roasting Mexican oregano, cumin and coriander seeds together.

Cook's Note - Do this on low-medium heat. Once the coriander seeds look golden brown and the spices release a heady scent, the spices are roasted.

Transfer into a coffee grinder and grind for a few seconds till very fine. 

 

Using a cheesecloth create a bouquet garni of sliced onion, jalapeno pepper, roasted spices, crushed garlic cloves, dried thyme, bay leaves, whole peppercorns and a large bundle of cilantro.

 

Cook' Note - Use a large piece of cheesecloth that has been folded over a few times so it isn't porous like a sieve. I used trussing twine to tie mine together to make a bundle.

Fill a stock pot with 7 cups water.

Cook's Note - Remember you can always add some more water during the cooking process if you think it needs it - much harder to take water away.

  

Drop the bouquet garni into the water and simmer on medium heat till it  has infused the water to create a beautiful 'herbal tea'

Cook's Note -  This is where I have deviated from the original recipe with regard to the amount of water used from 24 cups to 7 and reducing the jalapeno peppers to 1.

   

Wash and rinse the black beans (do not use canned black beans).  Drain the water and add to the 'herbal tea'.

Also add the tomato puree. Stir. Bring to boil and cover with a tight lid. Simmer on low heat for 4 to 4-1/2 hours on low heat. Stir occasionally.

The beans must be completely soft and just start falling apart.

Cook's Note - After an hour or so I added 1/2 tsp baking soda. It is a trick used in preparing dals in Indian cooking. It helps the beans and lentils cook faster with no effect on the flavor. I absolutely needed the beans to be on the table in 3 1/2 hours so this helped.

Once the black beans have cooked, remove and discard bouquet garni. Using a potato masher mash half the beans so the soup thickens.

Cook's Note -  In our family, we like a thick soup so I had to simmer the soup on medium-high heat for 15-20 minutes till some of the liquid had evaporated.

Taste and adjust seasonings. I  served the soup with a dollop of sour cream and a sprig of cilantro.

The soup had a delicate flavor. The aroma from the spices infused the soup and was a treat to the senses. We even ate the beans with the rice which was delicious. When the soup is eaten the day it is prepared, it has a ' slight-chilly-hot' undertone which was fine for Mr. Hubby and me but the next day and the day after, it was perfect (similar to Chili, isn't it?).

The flavors are unbelievable as it's allowed to mature. I have got to say - there are very few things that are infused with such heady earthy flavors and I urge you to give it a try.

Especially, don't forget to serve it with the Brazilian style Pork tenderloin, Marinated in Feijoada Spices & Roasted with an Orange-Serrano Chile Glaze

Well what a great meal this turned out to be, especially considering it was  the result of a  pantry raid!

Recipe for

MARK MILLER'S BLACK BEAN SOUP

Preparation time - 10 minutes

Cooking time - about 3-1/2 - 4-1/2 hours

Serves 4

Shopping list:

1 lb raw black beans

1  tsp cumin seeds

1 tsp coriander seeds

1-1/2 tsp Mexican oregano

1/2 yellow onion

4 garlic cloves

1/2-1 jalapeno chiles

2 bay leaves, crushed

1/2 tsp dried thyme leaves

1 bunch cilantro leaves

1-1/2 tsp whole peppercorns

1/2 cup tomato puree

2-1/2  tsp salt

1/2 tsp baking soda (optional)

7 cups water

Preparation -

Onion  - Peel and cut into 1/2 " thick slices

Garlic - Peel and crush

Cilantro - Wash and cut off stems at the base. Bunch leaves together.

Jalapeno chile - Wash and cut into big round circles.

Spices - On low-medium heat, dry roast the Mexican oregano, cumin and coriander seeds together. Transfer into a coffee grinder and grind for a few seconds till very fine.

Bouquet garni -  Using a cheesecloth create a bouquet garni of sliced onion, jalapeno pepper, roasted spices, crushed garlic cloves, dried thyme, bay leaves, whole peppercorns and a large bundle of cilantro. Tie together with trussing twine or kitchen thread to make a bundle.

Black beans - Wash, rinse, drain. Set aside.

Cooking method-

In a stock pot, add the water and drop in the bouquet garni . Simmer on medium heat till it  has infused the water to create a beautiful 'herbal tea'

Add the black beans and tomato puree to the 'herbal tea'. Stir.

Bring to boil and cover with a tight lid. Simmer for 4 to 4-1/2 hours on low heat. Stir every half hour or so.

Cook's Note - Add the baking soda after 1 hour if using. This will drop the cooking time so check in approx 3- 1/2 hours to see if beans are completely soft and just starting to fall apart.

Once the black beans have cooked, remove and discard bouquet garni. Using a potato masher,  mash half the beans so the soup thickens. If you prefer a thick soup,  simmer for 15-20 minutes on medium-high heat till soup has reached desired consistency.

Taste and adjust seasonings. Serve with a dollop of sour cream and cilantro.

Enjoy!

Brazilian style Pork tenderloin, Marinated in Feijoada Spices & Roasted with an Orange-Serrano Chile Glaze

 
My first introduction to  anything or anyone Brazilian, was at the age of 12 when I met an acquaintance of my parents -  a fellow student at the Yoga Institute.

She was indeed an unforgettable woman - a woman with an amazing stature, beautiful, flawless olive  toned skin & strikingly stunning features. What was even more memorable was the passion with which she described her country, her people, their festivals & their food.

It was through her talks that I first heard of Churrasco, a cooking style, which translates roughly from the Portuguese language to barbecue. It owes its origins  to the fireside roasts of the gauchos of southern Brazil & is one of the most commonly known styles of Brazilian cooking (though there are many styles & varies with region)

Years later when I received my first cookbook by Mark Miller Coyote Cafe, I was thrilled to see that he was so heavily influenced by South American & Mexican cuisines & with time, his books proved invaluable in strengthening  my understanding of the South American & Mexican cuisines. The recipe that follows is adapted from one of his & inspired by the National dish of Brazil - Feijoada, a thick stew of black beans and pieces of pork and other meats .

    

The pork tenderloin should be marinated for 3 days (72 hours)  -

I have started the recipe at noon on Friday  & I am going to marinate the tenderloin in the herb bath & then record its 'journey' as it marinates over the next 3 days, to be finally cooked  for Monday evening's dinner. Join me won't you?

 

 

The marinade is a combination of brown sugar, dried thyme leaves, Mexican oregano leaves, red cayenne pepper, crushed dried bay leaves,  salt, black pepper cloves & cinnamon.

Mix with dry, clean fingers & set aside. 

 

 

 I would have preferred to marinate the meat in a zip lock bag so it does not take up so much room in the refrigerator. But it is not to be - the tenderloin is too long so I am going to have to use a large (non metallic) dish.

Place the marinade rub in a dish (large enough for the tenderloin to fit) & add the water. Soak the tenderloin in this marinade bath. Cover with plastic wrap or a tight lid  & refrigerate & for the next 3 days (72 hours).

  

With each passing day there is a darkening of the marinade bath.  This is what it looks like on day 3 - 72 hours later. Remove from refrigerator and allow to reach room temperature.

For the glaze - Gather the ingredients - freshly squeezed orange juice, roughly cut ginger, Serrano chiles, brown sugar and cloves.

 Preheat oven to 350 deg F

  

In a mini chopper, add 1/2 cup orange juice with the cloves and ginger. Pulverize to a fine paste. In a small sauce pan, add the pulp from the chopper to the rest of the orange juice and the Serrano chiles slit down the middle.

 

Bring the glaze to boil on high flame. Reduce to medium flame and continue to boil for approx 15-20 minutes or until it is the consistency of maple syrup.

  

Sieve the glaze and press down into the pulp so you get most of the glaze out of it. Discard the pulp.

   

Place the pork tenderloin into a baking dish, sprayed with non-stick cooking spray. Discard the marinade.

Turn the pork tenderloin over to its fatty side first and apply the glaze with a pastry brush. Turn over to the top side. Repeat process with the pastry brush. Insert a meat thermometer through its thickest portion (almost horizontally)

Place in preheated oven and reapply glaze every 15 minutes. Cook for approx 1 hour - 10 minutes or until the meat thermometer shows a temperature of 145 deg F.

Rest for 10 minutes. Cut into 1/4" thick slices at a slight angle. Spoon the glaze from the baking dish over the tenderloin with an upcoming recipe for Mark Miller's Authentic Black Beans 

If you are going to make one pork tenderloin recipe in your life - this should be the one! A tall order you say?

 

Wait till you bite into it - the pork tenderloin is infused  throughout with  the rich smoky flavors of the herbs and spices and the glaze provides a balance of sweet, tart, a touch of heat and richness - nothing shouts out, yet all the elements remain identifiable.

What to do with leftover pork tenderloin?

You are not going to believe what I have planned  - it is  going to be truly fabulous - Roast Pork Tenderloin on Blinis with Chipotle Mayonnaise & Pear salsa!

 

Recipe for

PORK TENDERLOIN MARINATED IN FEIJIODA INSPIRED SPICES, ROASTED WITH AN ORANGE-SERRANO GLAZE

Shopping list - 

Pork Marinade in Feijioda spices-

1/2 cup brown sugar

1-1/2 tsp salt

2 tsp ground cumin

1 tbs dried thyme

4-5 crushed dried bay leaves

1 tsp ground black pepper

1 tsp Mexican oregano leaves

2 tsp cayenne pepper

6 cloves

1 stick cinnamon

6 cups of water

For glaze -

1/2 cup brown sugar

freshly squeezed juice of 3 oranges

1/2 cup roughly chopped ginger

2 tsp whole cloves

2 serrano chiles, slit down the middle

Preparation

The marinade - Mix all the dry ingredients in a zip lock bag or  dish (non-metallic) large enough to hold the pork tenderloin and water. Mix the rub ingredients till well blended. Add water to the herbs and spices. Place tenderloin in the marinade bath for 3 days or 72 hours in refrigerator. Remove pork tenderloin from the refrigerator and set aside to reach room temperature.

The glaze - In a mini chopper, add 1/2 cup orange juice with the cloves and ginger. Pulverize to a fine paste.

In a small sauce pan, add the pulp from the chopper to the rest of the orange juice and the serrano chiles. Bring the glaze to boil on high flame. Reduce to medium flame and continue to boil for approx 15-20 minutes or until it is the consistency of maple syrup.

Sieve the glaze and press down into the pulp so you get most of the glaze out of it into a bowl, under the sieve.  Discard the pulp.

Preheat oven to 350 deg F

Cooking method -

Place the pork tenderloin into a baking dish, sprayed with non-stick cooking spray. Discard the marinade.

Turn the pork tenderloin over to its fatty side first and apply the glaze with a pastry brush. Turn over to the top side. Repeat process with the pastry brush. Insert a meat thermometer through its thickest portion (almost horizontally)

Place in preheated oven and reapply glaze every 15 minutes. Cook for approx 1 hour -10 minutes or until the meat thermometer shows a temperature of 145 deg F.

Rest for 10 minutes. Cut into 1/4" thick slices at a slight angle. Spoon the glaze from the baking dish over the tenderloin and serve with Mark Miller's Black Beans.

Enjoy!