Friday, December 27, 2013
A WINTER NIGHT'S FEAST
Since we had turkey for Thanksgiving (with a good bit of it still in the freezer), and since I already had a couple of bee-you-tiful pastured pork tenderloins from local rancher Richardson Farms, we went with the ever easy yet elegant Spicy Pork Tenderloin with Cranberry and Roasted Garlic Sauce as the centerpiece of our Christmas feast this year. I posted the recipe here a few years back.
Along with it we served Lexie's Roasted Broccoli, Austin and Areej's Curried Fruit Compote, my Hatch Chile Potato Gratin and Crack Kale Salad, Whole Food's Rosemary Sourdough Bread, and the perfect wines selected by Nate, our family oenophile.
Our final course included Austin's Gluhwein (mulled wine), and a Salted Caramel Chocolate Crisp Theatre Cake, also from Whole Foods. You see, I agree with the French, who think everything you eat should be delicious and freshly made, preferably by hand, but that doesn't mean it always has to be YOUR hands. They believe some things, such as breads and desserts, are best left to the experts. Therefore, I endeavor to keep our local bakeries afloat whenever possible! (smirk)
In case you're interested in trying the Hatch Chile Potatoes, (which, unfortunately, barely show up in the photo above) here is the recipe:
Preheat oven to 350 F. Melt 2 T. butter in a heavy, oven-proof skillet on med-low. Cook one diced yellow onion and 2 seeded and diced Hatch or Anaheim chiles until onions start to brown a bit, about 15 minutes. Turn off heat.
Meanwhile, mix together 2 cloves minced garlic, 1 tsp. cumin, 2 tsp. salt, 1 tsp. pepper and a pinch of cayenne. Peel and dice 2 lbs. russet potatoes. When onions are done, add the potatoes to the skillet and mix in with the sauteed onions and peppers. Stir in the garlic and spice mixture. Pour 1 cup heavy cream over the potatoes and cover the skillet with foil. Bake one hour at 350.
After an hour remove the foil, then cut up another 2 T. of butter and dot on top of cooked potatoes. Place skillet under the broiler for two minutes, or until butter has melted and potatoes are beginning to brown on top. Let cool a bit and serve. (6-8 servings)