Pork Tenderloin With Butternut Squash Risotto

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These ingredients make my mouth water just thinking about them. This is soooo tasty I know you will make it again and again.

  • 1/2 cup Arborio rice
  • 1 – 32 oz. container of vegetable stock
  • 1/2 small butternut squash, peeled, seeded, cut into cubes  (about 2 cups)
  • 1/4 cup fresh basil, washed and snipped
  • 1 tbsp. fresh thyme, washed and snipped
  • 2 garlic cloves, peeled
  • pinch of salt
  • pinch of pepper
  • 2 tsp. olive oil
  • 1 lb. pork tenderloin

Heat a large skillet over a medium heat . Stir in the broth and add the squash, bringing to the boil. Reduce the heat and cover. Simmer for 15 minutes, stirring occasionally.

Add the Arborio rice and simmer for about 15 minutes. Uncover and boil for a further 15 minutes until tender and most of the liquid is absorbed but still appears to be creamy. Remove from the heat and stir in the basil and thyme.

Make a paste with the garlic cloves and place in a small bowl, add 1 tsp. of oil and mix together. Slice the tenderloin into 1/2 inch thick slices and flatten each one with the palm of your hand. Rub each one with the garlic paste.

In a large skillet, heat the remaining 1 tsp. of oil over medium heat and add the pork, cooking 1-2 minutes each side, until browned.

Serve over the Arborio mixture and sprinkle with a pinch of fresh herbs. Add a salad, warm rolls and you have a feast for the ages. YUM!

 

 

Bonnie

This post was posted in Meats

Moroccan Herbed Rice With Pomegranate and Dates

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As this is really twinned to the Rack of Lamb recipe posted yesterday, you can make it up today or go shopping and make for the weekend and then be sure to light the candles on the table and put out cloth napkins, making the table look so inviting. How romantic and special is this?

 

  • 1 cup Basmati rice
  • coarse salt
  • 1 1/4 cups water
  • 1 – 1/4 inch thick slice of peeled ginger
  • 1/2 cup freshly chopped dill
  • 1/3 cup of pomegranate seeds from half a pomegranate
  • 1/3 cup toasted and coarsely chopped pistachios
  • 6 large, fresh and soft dates, pitted and coarsely chopped
  • 2 tbsp. olive oil
  • 1 tbsp. fresh lime juice

Bring the rice, water, pinch of salt and the ginger to a boil in a small saucepan. Cover and reduce the heat to a simmer and cook for about 15-16 minutes until all the liquid has been absorbed. Let stand for 10 minutes then  fluff up with a fork.

Transfer to a large bowl, and let this cool for about 5 minutes. Add the dill, seeds, nuts, dates, oil and lime juice. Stir gently to incorporate well. Serve with the lamb and a glass of the red grape.

 

Bonnie

This post was posted in Vegetable dishes

Gazpacho Soup – The Very Best

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I love cold soups in the summer and I have been known to serve company cold soups even in the winter months so…..This is lovely, fresh and truly company fare.

  • 2 tbsp. chopped flat leaf parsley
  •  1 small clove garlic, minced
  •  1 1/2 tbsp. grated onion
  •  1/4 cup cucumber, peeled and diced (seeds removed)
  •  1/4 cup finely diced celery (peeled)
  •  1/4 cup yellow or orange bell pepper, diced
  •  1/2 cup finely diced firm Roma tomatoes
  •  2 tbsp. Crisco oil
  •  pinch of pepper
  •  generous pinch of salt
  •  1/2 tsp. basil leaves chopped
  •  1 tbsp. fresh lime juice
  •  2 tbsp. wine vinegar
  •  1/2 tsp. Worchestshire sauce
  •  1/4 tsp. Tabasco sauce
  •  3 cups tomato juice
  •  croutons

Mix together all the vegetables and spices. Stir in lime juice, vinegar, Worchestershire sauce, Tabasco sauce and tomato juice.

Cover with plastic and refrigerate for at least 4-6 hours. Serve with croutons and you could even add a dollop of homemade creme fraiche.

Yuuummmyyy! (not a mistake). This is yummy.

Bonnie

This post was posted in Soups

Shrimp Remoulade

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This is a great and super easy first course that will bring accolades galore.

 

  • 2 cups mayonnaise (not salad dressing)
  • 1 tbsp. prepared mustard
  • pinch of black pepper
  • 1/2 cup finely chopped dill pickle
  • 1 hard cooked egg, chopped
  • 1 garlic clove, minced
  • 1 tbsp. drained capers
  • 1 tbsp. chopped fresh tarragon
  • 1 tbsp. chopped chervil
  • 1 tbsp. fresh parsley, chopped
  • 2 lbs. large cooked and cleaned shrimp, chilled
  • shredded lettuce

 

In a medium bowl, combine the mayonnaise, mustard and pepper and mix really well. Stir in the dill, egg, garlic, capers, tarragon, chervil and parsley and refrigerate, covered, for about 4 hours.

To serve on individual plates, pile mounds of shredded lettuce, add about 6 shrimp per mound and generously cover with sauce.

Add a warm dinner roll, fresh butter and YUM!

Bonnie

This post was posted in Appetizers