Seventy-sixth Post ~ A new spin on pork florentine

I meant to thaw out a portion of pork tenderloin, but instead accidentally thawed one that I had already cut into medallions.  It had occurred to me earlier that day that I had all the ingredients that I typically find in a pork florentine - namely, spinach, cheese and mustard - so I decided not to allow my initial plan to be thwarted by my attempt at making my life easier (by pre-slicing most of the tenderloins I bought last week).

So I punted.  And, as testimony to the name of this blog, The "Accidental" Chef - I think that a lot of good things are the direct results of wrinkles in plans.

Here's what you'll need to create these miniature versions of pork florentine (which could become an elegant appetizer if ever an occasion called for it!)

~ Pork tenderloin (cut into medallions)
~ Spinach (I thawed some frozen spinach)
~ Mustard (I use country-style Grey Poupon)
~ Cheese (I had extra brie, so that's what I used.  I have a professor who once told me, "You could bake brie on my shoe and I'd probably eat it."  In my world, this is just proof-positive that he's a genius.)
~ Italian seasoned breadcrumbs
~ Fresh herb of choice (for me, thyme, naturally)

For the side, I tossed some green beans with some garlic and EVOO.  I made them ahead of time, and then just fired them up again before I was ready to eat.

Thaw the spinach ahead.  Preheat your toaster oven or other heating apparatus to 350.  Lay the medallions out on a foil-lined pan.  Spread a dab of course-ground mustard on each one.  Put a bit of spinach on each.  Over that, lay a slice of brie and dust breadcrumbs over all.  Pop them in the oven for about 20 minutes, or until juices from the pork run clear.

They came out beautifully golden and full of flavor.  I paired this meal with the remaining chardonnay I had from Vetter Vineyard.  It paired perfectly with the melted brie and the fruit-forward nature of this wine complimented the savory, rich flavors in the pork florentine.

Yours in the love of good food and wine,
AL

~~~~~~~~~~~~~~~~~

The blogger is not an experienced chef. She takes no responsibility for the quality of the meals prepared while following her advice. Use your own judgment regarding cooking times and proper food handling.

Seventy-fifth Post ~ Rustic Autumn Vegetable and Chicken Pesto Pasta

Savory + Sweet - this meal combines all the zest of pesto with the warm, sweetness of roasted garlic and one of my autumn favorites - acorn squash.  It was also quite easy to prepare, as much of the food required separate cooking locations.  Spread out over a kitchen and conquer; that's what I say...

Here's what you'll need:

~ Leftover uncooked squash (I used acorn)
~ 2-3 cloves garlic
~ Mushrooms
~ Chicken tenderloins
~ Pesto (Wegman's ready-made pesto sits in my freezer with its sundried tomato partner)
~ Pasta (I love rainbow rotini)
~ Cream
~ EVOO
~ Butter

Preheat the toaster oven.  Cut up the squash, drizzle it with EVOO and grind on a little salt.  Place it on a baking pan.  Peel the garlic cloves and nestle them in a little foil boat.  Drizzle some EVOO over them, too.  Wrap them up and set them on the pan with the squash.  Start it baking at 375.

Start some salted water boiling on the stove.  In time, add the pasta and watch the clock.

Put a tablespoon of pesto in a pan and slice the mushrooms into it.  Start them sauteeing.  Cut up the chicken and toss it all together over medium heat.  When the chicken is cooked through, set the mix to the side in a prep bowl.

Wash your dishes, set the table for company the next day - kill enough time that your squash starts browning. Add a little butter if you wish.  I'd say that I cooked the squash for about 15-20 minutes.

Turn off the heat.  Strain the noodles.  When the squash is finger-manageable, peel it and cut it.

: : PAUSE : :

I always microwave squash with ample spices, sugar and butter.  I've never really roasted it before.  I was a little dismayed that the squash was somewhat hard on the edges but tender in the middle.  Don't fear!  Once it was combined with the other parts of the meal, it was perfect - tender, but yet still holding its shape!

: : UNPAUSE : :

Once the squash is peeled and diced, put it into the pan with a little more EVOO.  Add the roasted garlic.  Mash up the garlic and mix the squash into it.  Add a splash of cream.  Toss in the strained pasta, then the chicken and mushrooms along with whatever juice has settled into the bottom of the prep bowl.  Salt to taste and serve!

I enjoyed this one-bowl meal with a Chardonnay by Vetter Vineyard.  It was lightly oaked, which complimented the autumn flavorings of this meal, and fruity to offset the zest of the garlic and pesto.  A perfect pair!

Yours in the love of good food and wine,
AL

~~~~~~~~~~~~~~~~~

The blogger is not an experienced chef. She takes no responsibility for the quality of the meals prepared while following her advice. Use your own judgment regarding cooking times and proper food handling.