Sunday Supper: Honey-Glazed Pork with Wilted Greens

This week I was looking to make something a little lighter. Also, I was in Sacramento last night and this morning visiting family so I did not have time to prepare a labor intensive meal. I decided to make Martha Stewart’s Honey-Glazed Pork with Wilted Greens. This is a great recipe that is quick and would be perfect for a week night dinner. The wilted escarole, spinach and fennel had the perfect amount of sweetness to complement the pork. The only change I made was brining my pork prior to cooking it. Mark and I do not make pork very regularly, but when we do, we ALWAYS brine it to make is more moist. This is a great website that explains how to brine. Here is the recipe:

Honey-Glazed Pork with Wilted Greens (serves 4)

Ingredients

2 teaspoons Dijon mustard

3 1/2 tablespoons red-wine vinegar

4 tablespoons raw honey

1 large garlic clove, finely chopped

1 teaspoon coarsely chopped fresh rosemary

1 tablespoon plus 4 teaspoons olive oil

1 3/4 pounds pork tenderloin (about 2)

3/4 teaspoon coarse salt

Freshly ground pepper

1 large fennel bulb, trimmed and sliced lengthwise into thin strips

1/2 head escarole, cut into 2-inch strips

1/2 pound spinach, washed well

Directions

Preheat oven to 375 degrees. Make glaze: In a small bowl, whisk together 1 teaspoon mustard, 2 tablespoons vinegar, 2 tablespoons honey, garlic, rosemary, and 2 teaspoons oil.

Place pork tenderloins in a shallow baking dish; pour glaze over pork, turning to coat evenly. Sprinkle with 1/2 teaspoon salt; season with pepper.

Roast in oven, spooning glaze over pork occasionally, until thickest part of pork reaches 155 degrees on an instant-read thermometer, 30 to 35 minutes. Remove from oven; let rest until pork reaches 160 degrees, about 10 minutes.

Meanwhile, make vinaigrette: In a small bowl, combine remaining 2 tablespoons honey, 1 1/2 tablespoons vinegar, and 1 teaspoon mustard. Whisk until honey is dissolved. Slowly whisk in 1 tablespoon oil until emulsified. Whisk in any accumulated cooking juices from baking dish, if desired.

Heat remaining 2 teaspoons oil in a 12-inch saute pan over medium-high heat. Add fennel, escarole, spinach, and a splash of water; cook until greens are slightly wilted, about 1 1/2 minutes.

Add vinaigrette and remaining 1/4 teaspoon salt to pan, stirring just to coat greens, about 30 seconds. Remove from heat; divide among four serving plates. Slice pork about 1/2 inch thick; arrange alongside greens. Serve immediately.

Mark and I also sat down tonight and discussed some possible changes that may happen in the next 6-8 months. (NO baby, don’t worry!) There are many logistical hurdles that we need to figure out, and we definitely need God to open some doors for this goal to happen. Please keep us in your prayers over the next half a year and hopefully some great things will be on the horizon!

~Hannah

Sunday Supper: Saffron Risotto with Butternut Squash

This week I wanted to try making something with saffron. I love the flavor of the spice but have never cooked with it myself. I was happy to see I could buy a (small) bottle of it at Trader Joes for $6!

What I made was a Saffron Risotto with Butternut Squash from Ina Garten. It was absolutely delicious! The recipe could easily be turned vegetarian if you omit the pancetta and use vegetable stock instead of chicken. Here is the recipe:


Saffron Risotto with Butternut Squash (serves 4)

Ingredients
1 butternut squash (2 pounds)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
6 cups chicken stock, preferably homemade
6 tablespoons (3/4 stick) unsalted butter
2 ounces pancetta, diced
1/2 cup minced shallots (2 large)
1 1/2 cups Arborio rice (10 ounces)
1/2 cup dry white wine
1 teaspoon saffron threads
1 cup freshly grated Parmesan cheese
Directions
Preheat the oven to 400 degrees.

Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.

Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.

In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan cheese. Mix well and serve.


~Hannah

Happy Anniversary!

Two years ago today I married my best friend. I am so thankful the Lord gave me such a hard working, kind hearted man to be partners with. We have been on a wild ride these two years that has been fast and full of changes, but I wouldn't want to be on this roller coaster with anyone but him. I am a blessed girl. Now off to Monterey & Carmel to celebrate! Happy Anniversary my love! XOXO

Sunday Super: Bratwurst with Apples, Onion, & Sauerkraut

For the start of October, I thought we would celebrate Oktoberfest. Mark and I do seem to have an affinity for German items, so why not?! I found a recipe for Bratwurst with Apples, Onion, & Sauerkraut on Epicurious. It was actually VERY easy to make. You really couldn't mess this one up. It was perfect because I was able to clean the house while it was roasting in the oven :) The mixture of apples, onion, and sauerkraut was delicious, not too sour, not too sweet. Here is the recipe:

Bratwurst with Apples, Onion, & Sauerkraut

Ingredients: 

• 1 teaspoon caraway seeds
• 1 teaspoon fennel seeds
• 1 tablespoon Wondra flour
• 1/2 teaspoon ground black pepper
• 4 cups sauerkraut (preferably fresh), rinsed, drained, squeezed dry (from one 32-ounce jar)
• 1 large onion (about 1 pound), halved lengthwise, thinly sliced crosswise
• 3 large Golden Delicious apples (about 1 1/2 pounds total), peeled, cored, thinly sliced
• 6 whole smoked bratwurst (about 1 pound), pierced all over with skewer
• 4 bay leaves
• 1 cup beef broth
• 2 tablespoons dry vermouth
• 2 tablespoons ketchup

• 1 1/2 tablespoons butter, melted
• Pumpernickel bread or whole grain
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Instructions:

Position rack in center of oven; preheat to 400°F. Place caraway seeds and fennel seeds in small resealable plastic bag. Crush seeds with mallet. Add flour and pepper to bag; shake to blend.

Spread sauerkraut over bottom of 13x9x2-inch glass or ceramic baking dish. Sprinkle 1/3 of flour mixture over. Arrange onion slices over; sprinkle with half of remaining flour mixture, then lightly with salt. Spread half of apple slices over, then sprinkle with remaining flour mixture. Place bratwurst over apples, then arrange remaining apple slices around bratwurst. Tuck in bay leaves. 

Mix broth, vermouth, and ketchup in measuring cup. Pour broth mixture evenly over. Cover tightly with foil.

Roast bratwurst 45 minutes. Uncover; brush with melted butter. Roast uncovered until edges of apples and sausages begin to brown, about 25 minutes longer. Serve with bread.

And what would an Oktoberfest meal be without authentic Bavarian festival lager?

Guten Appetit!

~Hannah