Slow-roasted Pork Tenderloin
*Preheat oven to 500
Place meat on rack in roasting pan
Roast 10 minutes
*Reduce oven to 250 and roast until thermometer registers 150
Cook for 20 minutes per pound
[3 LB roast might take 1 hour]
After roasting, let the meat rest for 10 minutes
Marinate 2-8 hours
1/2 cup brown sugar
1/2 cup soy sauce
1/2 cup rice venegar
1/4 cup minced ginger
3 Tbspn Sesame Oil
Fish Soup
Start with 1/2 a medium onion and one large clove of garlic, minced fine. Sautee them over high heat in a little olive oil (just use a skosh in a nonstick pan if you’re watching fat), until they’re soft and starting to brown. Stir in 1/4 cup chopped flatleaf parsley and a dash of other fresh herbs (I used basil and oregano), salt and pepper to taste, and 1/2 cup dry white wine. Boil until the wine’s almost gone, then stir in one cup of tomato sauce (I use a homemade sauce from our bumper crop of San Marzanos, but the canned or boxed kind will do). Simmer the sauce for just a minute or two, and then stir in about a pound of the fish of your choice, cut into boneless, skinless 1/2-inch to 1-inch cubes. Cover and cook over low heat for 5 to 10 minutes, until the fish is just cooked through.
All it needs is crusty Italian bread (a local bakery has started making a fantastic ciabatta) and a green salad. And wine, of course! We had it with the Bonny Doon La Garrigue, but I’d think any white on the fruity side, even slightly off-dry, would make a fine match with the fish, tomato and herbal flavors; and a light, fruity red like a Beaujolais or Dolcetto d’Alba would work, too. Red wine with fish? Yup!
A hint on the choice of fish: Just about any combination of fish and, if you like, shellfish, will work. I like to use more than one for textural variety. Last night, for instance, going with what was fresh and reasonably priced at the fish shop, I went with 1/2 pound of tilapia (a firm-fleshed fish that retains its shape in the soup) and 1/2 pound of blue pollock (a flaky fish that falls apart and naturally thickens the soup). Best of both worlds!
Note also that despite the tomato-sauce base, with the addition of the fish juices and vegetables, this soup doesn’t turn out bright Neapolitan red but a nice appetizing pinkish-orange color.
(from here)
Buckwheat Crepes
in warm saucepan:
- 2 cups of milk
- ¼ tsp salt
- ½ tsp sugar
- 4 tbsp melted butter
Let cool.
—-
In bowl:
- 1 cup flour
- ¼ cup buckwheat flour
Make a well in the flour and stir in:
- 1 Tbsp veg oil
- 3 eggs
Stir until smooth
Add Milk Mixture
Whisk in ½ cup beer
Refridg overnight
Alice Waters Simple Food