whiskey-spiced pecans

whiskey-spiced pecans

pecans   whiskey  
potato and red pepper soup, balsamic, tarragon

potato and red pepper soup, balsamic, tarragon

Pulled pork, hoisin, sriracha, scallions

Pulled pork, hoisin, sriracha, scallions

pulled pork   hoisin   sriracha   scallion   yes  
pork tenderloin with root beer reduction, polenta, quick-pickled carrots.tenderloin:- pat dry,  rub with a mix of 2tsp chili powder (a smoky one is best), 2tsp brown sugar, 2tsp (freshly ground) coffee. - sear in a hot pan with some heat-tolerant oil until nearly blackened. - put in a 350 fahrenheit oven for around 20 minutes, or until the meat is 140 fahrenheit in the middle. it should be slightly pink if you don’t have a thermometer and have to take a peek.- rest, under foil, for 10 minutes. - slice and serve.root beer reduction- in the pan you seared the tenderloin in, deglaze with 1 cup root beer and 1/2 cup stock. keep on medium high heat, until syrupy. If this doesn’t happen fast enough, stir in a small amount of 1:2 cornstarch:water mixture.- when reduced (it will coat the back of a spoon), stir in 2tbsp of butter and take off the heat. 
polenta- heat 3 cups of water and 1 cup of milk in a saucepan. bring to a boil, then drop to a simmer. - put 1 cup of polenta (cornmeal) in a double boiler, simmering gently. whisk in the heated liquid, working fast to eliminate lumps. stir until fairly smooth, then put a lid on. stir a few times for the next 15 minutes. put a lid on.- for the next 1 1/2 - 2 hours,  stir occasionally. at the end of cooking, the polenta should be smooth and creamy. - stir in butter (half a stick?) and cream (1/4 cup?) to taste, and salt to taste. quick-pickled carrots- make thin slices with a peeler or mandoline. cover these with 2tbsp vinegar, 1tbsp white sugar, and a pinch of salt. mix, then refrigerate for 15 min.  

pork tenderloin with root beer reduction, polenta, quick-pickled carrots.

tenderloin:
- pat dry,  rub with a mix of 2tsp chili powder (a smoky one is best), 2tsp brown sugar, 2tsp (freshly ground) coffee. 
- sear in a hot pan with some heat-tolerant oil until nearly blackened.
- put in a 350 fahrenheit oven for around 20 minutes, or until the meat is 140 fahrenheit in the middle. it should be slightly pink if you don’t have a thermometer and have to take a peek.
- rest, under foil, for 10 minutes.
- slice and serve.

root beer reduction
- in the pan you seared the tenderloin in, deglaze with 1 cup root beer and 1/2 cup stock. keep on medium high heat, until syrupy. If this doesn’t happen fast enough, stir in a small amount of 1:2 cornstarch:water mixture.
- when reduced (it will coat the back of a spoon), stir in 2tbsp of butter and take off the heat. 

polenta
-
heat 3 cups of water and 1 cup of milk in a saucepan. bring to a boil, then drop to a simmer. 
- put 1 cup of polenta (cornmeal) in a double boiler, simmering gently. whisk in the heated liquid, working fast to eliminate lumps. stir until fairly smooth, then put a lid on. stir a few times for the next 15 minutes. put a lid on.
- for the next 1 1/2 - 2 hours,  stir occasionally. at the end of cooking, the polenta should be smooth and creamy. 
- stir in butter (half a stick?) and cream (1/4 cup?) to taste, and salt to taste.

quick-pickled carrots
- make thin slices with a peeler or mandoline. cover these with 2tbsp vinegar, 1tbsp white sugar, and a pinch of salt. mix, then refrigerate for 15 min.  

lemon-stuffed chicken breast, scallion butter, pan-roasted mushrooms. 
simple, comforting, and buttery. 

lemon-stuffed chicken breast, scallion butter, pan-roasted mushrooms. 

simple, comforting, and buttery. 

lemon   chicken breast   food   photo   mushrooms   scallion   butter   student  
panko-breaded chicken. homemade bbq sauce. greens with brie, walnuts and maple-lime dressing.

panko-breaded chicken. homemade bbq sauce. greens with brie, walnuts and maple-lime dressing.

student   cooking   photo   brie   maple   lime   panko   chicken  
roasted chicken with mashed potatoes, red wine and mushroom sauce, maple-balsamic glazed brussels sprouts

roasted chicken with mashed potatoes, red wine and mushroom sauce, maple-balsamic glazed brussels sprouts

Chanterelle and porcini risotto.

Chanterelle and porcini risotto.

Beef stew made with stonehammer dark ale. Olive oil biscuits.

Beef stew made with stonehammer dark ale. Olive oil biscuits.

breakfast sandwiches! farm egg, bacon, caramelized onions, red-eye mayo on mini-ciabatta. this is unreasonably good. 

breakfast sandwiches! farm egg, bacon, caramelized onions, red-eye mayo on mini-ciabatta. this is unreasonably good.