Eighty-first Post ~ Turkey Tenderloin with Savory Sautéed Veggies

This was a simple meal that satisfied my craving for veggies.  Walking through Wegmans the other day, I found that I kept gravitating toward the produce department and all the yummy, fresh foods therein.  This meal includes all the spoils of that shopping trip!

Here's what you'll need:

~ Mushrooms (cleaned and sliced Bellas)

~ Small orange pepper

~ Scallions

~ Roasted tomatoes (from the Mediterranean Bar from the last post - I had three left over!)

~ Avocado

~ Butter

~ Garlic (jarred will work!)

~ Turkey tenderloin

~ Dash white wine

In a stickfree pan, start a tablespoon or so of butter and some garlic sizzlin'.  Add the turkey tenderloins.  I bought a pack of three and sautéed all of them at once so I'd have some leftovers.  Put them to the side.  In the same pan, toss in some mushrooms, sliced pepper, leftover roasted tomatoes, splash of white wine and a dash of coarse-ground sea salt.  Sautée until tender.

While the veggies are cooking, slice up some avocado.  An easy trick I learned at a cooking seminar on my trip: Slice the avocado in half and then use a tablespoon to scoop each half out of the skin.  I'm not sure if this is standard operating procedure for avocados and I've just not caught on up to now or what, but this is easy AND mess-free.  A double-plus!  Arrange the avocado on the plate, set the turkey tenderloin alongside it and scoop the veggies over it.  Snip some scallions over the top of the whole thing to add a crisp, zesty finish.  Bon apetit!

I enjoyed this meal with more of the wonderful Portal Roble from earlier this week.  It heated up the flavors a little, giving the peppers a little bit of bite and the garlic a little more heat.  It was wonderful!

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.

Eightieth Post ~ Salmon Caprese

Due to an outpouring of requests for the return of the Accidental Chef (thanks Arun!) I'm back in the kitchen and back online!  After an awesome trip to Mexico (full of inspirational food!) I'm refreshed, rejuvenated, and excited about kicking things off with Post #80!

This dinner was easy, delicious, and fast.  I would, however, recommend baking the salmon after the initial sauté rather that continuing to cook it on the stovetop.  While this meal turned out yummy, I feel that a few minutes in the oven would have melted the cheese a little more.

Here's what you'll need for this easy, breezy aquatic Caprese:

From the Mediterranean Bar at Wegmans:
~ Oven roasted tomatoes
~ Roasted garlic cloves
~ Mozzarella ball

: : PAUSE : :

Now, I know what you're thinking.  "CHEATER!"  Sure, sure - this is a little bit of a cheater's dish.  I could have roasted the tomatoes and garlic myself, but honestly, when a busy day and late evening forced me to choose between Not Cooking and Cheating a Little, I choose the latter.

: : UNPAUSE : :

~ One salmon fillet
~ Prepared basil pesto
~ EVOO
~ Italian breadcrumbs
~ Veggie side of your choice

Open the paper that's wrapping  the salmon and sprinkle on the breadcrumbs.  Maximum flavor, minimum clean-up.  Start some EVOO smokin' and set the salmon carefully into the oil.  Let it sauté until it's nicely browned (but not necessarily cooked all the way through).  Arrange the mozzarella, tomatoes, garlic cloves and pesto over the top of the fish.  Here's where I'd recommend transferring it to a pan and baking it for about five minutes on 350 or so, or until the cheese is melted and the fish is cooked to your liking.  It turned out great on the stove, but as I said, it could have been a little more melted for my taste.

I paired this savory dish with Portal Roble from Spain (a cab, garnacha, merlot, tempranillo and syrah blend) and it balanced out the savory tones with deep berry flavors and cleansed the palate with a balanced finish.

All in all, a great dinner to kick off another great semester of studies AND cooking adventures!

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.

Watch for the return of the Accidental Chef mid-January!

Last night, I settled down to a home-cooked family dinner that was as timeless and hearty as it was delicious.  A rustic beef stew paired beautifully with crumbly, sweet corn bread and baked cinnamon apples.   A Californian pinot noir highlighted the earthy tones of the stew and rejuvenated my pallet for each savory bite.

Naturally, my love of food led to thoughts about my blog.

These past few weeks, my life has been filled with end-of-semester craziness, final projects, Christmas preparations, family time and getting ready for a trip.  Needless to say, I've been one busy girl.

That doesn't mean I haven't made the time to do some pretty darn good cooking...

...I just haven't had time to blog about it!

But never fear - the Accidental Chef shall return to you mid-January once the dust has settled a bit with new dishes as well as some catch-up posts on those that have been sitting in a file of photos marked "To blog about"!

In January, you can read all about:

• Another Amanda and Meg wine feature starring a phenomenal Riesling
• A quick and healthy take on tortellini
• A delectable cranberry torte that I learned how to make from my mother this holiday season - and it's easy!!!
• Recipe inspirations I'm hoping to pick up from my trip abroad!

So in the mean time, my foodie friends, settle in for long winter naps, cook up some rustic meals of your own, and tune back in after a couple of weeks to read about what's new!

Wishing you a prosperous, happy, healthy New Year full of warm memories, and of course, fantastic food and wine!

AL

Seventy-ninth Post ~ Caramelized sirloin with port-stilton reduction

Tonight's meal was a complete experiment.  Well, most meals are; let's be honest.  But tonight's was just a fly-by-night, see-what-happens, try-it-out-and-see type of experiment.

It started with my mama.  Over dinner the other night, she reminded me that she still has some ground lamb in the freezer, which we traditionally cook in an orange-caramel sauce (more on that later - MUCH more...) which of course, set me to craving it.

I haven't any ground lamb in MY freezer (and it just wouldn't seem right to make it without her!) so I started a steak thawing and figured I'd try out some brown-sugar recipes on my own.

: : PAUSE : :

Now might be a time to remind you that one should always have a fire extinguisher handy in one's kitchen.  Not that I do.  And not that I needed one tonight.  But there was a moment there when I was afraid my petite sirloin was going to spontaneously combust, and during that moment, I rued the fact that I was not in possession of a fire extinguisher.  Especially since my house is about one hundred years old and made of wood.

: : UNPAUSE : :

Suffice it to say, my steak did not combust and my house did not burn down, AND the meal turned out to be quite yummy.  Hence the blog post.

So here's what you'll need to make tonight's meal.

For the steak:
~ Sirloin steak
~ Brown sugar
~ Fresh thyme
~ Coarse ground sea salt

For the reduction:
~ Stilton (just a little bit)
~ Dash of port
~ Dash of heavy cream
~ Dash of EVOO
~ Scallions - three bulbs, one stalk or so

For the side:
~ Frozen bean medley
~ Wegman's basil pesto

Mix some brown sugar in a bowl with some sea salt and thyme.

: : PAUSE AGAIN : :

Here's where I went wrong.  I treated the mix like a rub, much like I did here, but unfortunately, steak in a broiler behaves much differently than salmon in a pan.  I put the steak in the toaster oven set on broil and walked away for a few minutes, and when I came back, the brown sugar had bubbled up and caramelized such that it looked like some modern installation at the Corning Glass Museum.  So I would recommend perhaps starting the steak cooking and spooning some of the brown sugar mix over it just as it's finishing cooking.  Perhaps.  I think this recipe might need some tweaking.

: : UNPAUSE AGAIN : :

So I coated the steak in the rub and broiled it; as you can see above, alternate measures might behoove you, dear reader.  But in any case, the steak was beautiful in the end (after switching it to a different parchment lining and delicately spooning some of the glass-art off of it.

While you're dealing with your steak, here's the recipe for the reduction.

In a stick-free pan, slice in some scallion bulbs and one stalk with kitchen scissors.  Pour in a dash of port and a dash of EVOO.  Start it sizzling and add the stilton, crumble by crumble.  Rapidly stir in a dash of heavy cream.  Turn off the heat and let it sit until the steak is done (or blows up, whichever comes first).

The veggie is easy - in another stick-free pan, toss some frozen beans and a frozen chunk of pesto.  Toss around, salt, and heat again right before you're ready to eat.

The steak, as I said, came out great.  The stilton reduction complimented the sweetness of the brown sugar rub exactly the way I had hoped it would.  The scallions gave it a wonderful onion burst which added to the savory sweetness of it all.  I had a glass of a red called Cosmo (no relation to the cocktail) from Laurello Vineyards in Ohio (another fabulous find with Meg!) and it served to refresh my palate and compliment the steak!  The beans in pesto were surprisingly easy AND yummy.  I will definitely add them to my mental list of quick and simple sides!

All in all, a successful (albeit adventurous) meal!

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-eighth Post ~ Mussels in White Wine and Herb Butter Broth

Blame the dreary weather.  Blame flu season.  Blame the November tendency to burn the candle at both ends.  Whatever the source of blame, I found myself craving the simple, energy-packed joy of a dinner of mussels.

I took my inspiration for parting from my usual wine-and-tomato based sauce from recipes and memoirs from Mireille Guiliano's fantastic books and site.  Seeing as this was a month that ends in "-er" and therefore mussel season, I thought I'd seize the opportunity to revel in this dish cooked with her recommended white wine, butter and herbs.

Here's what you'll need for tonight's dinner:

~ Mussels (I find 15 is a perfect meal for me)
~ White wine (I got a Chilean Sauvignon Blanc by Terra Andina)
~ Garlic (crushed or jarred - I was in a hurry tonight, so jarred it was)
~ Fresh parsley
~ Fresh thyme
~ Scallions (about one full one, from bulb to tips)
~ Butter.  Salted.  Lots of it.  I'm German, not French, anyway.
~ Coarse ground sea salt
~ Crispy baguette (sliced)

In a shallow pan with a well-fitted lid, slosh in about a half inch of white wine and several tabs of butter.  Add all but about 4 inches of scallion and a small handful of chopped parsley with a sprig of thyme.  Add a bit of garlic.  Let it simmer as you wash the mussels.  Add a bit more wine if it starts looking like it's simmering into nonexistence.

Add the mussels and another tab of butter over all.  Slap on the lid and walk away for 4-5 minutes.  In the mean time, slice the baguette and pour your wine.

When the time is up, spoon them out into a bowl with the luscious broth and snip the remaining scallion over the dish.  Grind on some salt.  Savor every last mussel and every last drop of "liqueur."

: : PAUSE : :

I may have gone a little overboard with the scallions.  It made the dish quite oniony.  I LOVED it!!!  It was fresh and zesty and bursting with green flavor.

: : UNPAUSE : :

The wine was a perfect companion.  It was grassy and crisp, but mellow enough to compliment rather than fight the buttery broth.  It tamed the taste of the scallions and brought out the "fresh from the sea" taste of the mussels.

All in all, a very fulfilling, satisfying dish!

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-seventh Post ~ Garlic Peach Salmon with Sweet "Dumpling" Squash

It's very hard to resist a friendly Wegman's staff member handing out yummy tempting treats.  I wasn't dressed up, but I felt a bit like I was trick-or-treating as I meandered from sample station to sample station.  I ended up with a loaf of apple cider bread with brie to spread over it for lunch tomorrow, and for dinner tonight, I got a great idea for squash.

Here's what you'll need for this fix-and-work meal (what I'd like to start calling the meals that you prep, stick in the oven, go back to work, and then return 30-45 minutes later to enjoy).

For the main dish:
~ Salmon fillet
~ Slice of peach
~ Brown sugar
~ Garlic clove (crushed)
~ Coarse-ground salt
~ EVOO
~ Herb of choice (thyme, naturally)

For the most autumnal side:
~ Squash of choice (I chose a "sweet dumpling" squash, which looked very much like a pumpkin if it were to shrink and cover itself with green and white stripes and speckles)
~ EVOO
~ Garlic clove (coarsely chopped)
~ Slice of onion (coarsely chopped)
~ Coarse-ground salt
~ Brown sugar (noticing a theme?)

Preheat the oven to 375.  Chop the squash (a process which is made worlds easier by piercing the gourd and microwaving for around 30 seconds) into bite-sized morsels.  I learned today from the friendly lady at the veggie sample stand that you can leave the skin on squash.  Extra nutrients = good to me.  Drizzle it with EVOO and grind a bit of salt over it.  Coarsely chop the garlic clove and onion.  Mix it all in and scatter some brown sugar and thyme over it.  Pop it in the oven.  It will take about 45 minutes to cook through.

In the mean time, prep the salmon so it can sit and soak in all the goodness.  It requires about 15 minutes to cook to my liking; add minutes if you like it done more.

In a foil "boat", place the salmon.  In a prep bowl, crush one clove of garlic and "mush" a piece of peach into it.  I say "mush" because I'm really not sure what the proper term is, here.  Squeeze it in your hand until all the juice runs into the bowl and the leftover fruit is kinda "preserve-y".  Into that, mix ample brown sugar.  Spoon it over the salmon fillet, press a sprig of thyme into it, and pop it in the oven at the appropriate time.

Savor the aromas!!!

In between, finish a paper, send emails, get your work lined up for the next day.

When you return, a luscious autumnal meal will be waiting for you!  I paired this meal with a Robert Mondavi Private Selection pinot noir.  My intent was to have a wine that was full-bodied enough to stand up to the salmon (hence a red) but fruity enought to not go too dry in the face of the brown sugar and sweet squash (hence a new world vintage).  My goal was realized.  This wine offered a palate-cleansing finish without ever being too dry, a fruitiness that accompanied rather than fought the sweet, savory meal (think cranberries next to a Thanksgiving turkey and yams) and an oakiness that gave the whole meal a decidedly rustic overtone.

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-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.

Seventy-fourth Post ~ Cheesy, Savory Spaghetti with Mushrooms

This meal is so simple and yet sooooo satisfying... And this post contains a confession from The Accidental Chef.

Here goes.

You know I have a soft spot for my imported goat cheese buttons from Portugal. You know I love my shredded Parmesan from Italy. You know all about my love affair with Dutch vintage gouda, and you know I'm a sucker for the snowy, white rind of a French brie.

But here's something you may not know about me. For melting into gooey, cheesy, soul-pleasing bliss between two slices of grilled buttered bread, or swirling beautifully into savory, delectable spaghetti, I really think that nothing beats...

Velveeta.

You heard it here first. Way back in my cheese drawer, behind the intense brie and the herb-crusted chevre, sits a happy orange block of this processed American cheese. It waits in there for rainy afternoons when I'm craving grilled cheese and tomato soup. And it sits in there for nights like tonight - when I'm in need of some cheesy spaghetti.

So here's what you'll need for this wonderful dish:

~ Spaghetti (cooked as per usual in salted water)

~ Ready-made spaghetti sauce (I have some tomato basil by Wegmans in my freezer at the ready)

~ Mushrooms (chopped)

~ Fresh herb of choice (I heart thyme)

~ EVOO

~ Splash of wine

~ And... Velveeta

Make your pasta and while it's cooking, chop up some mushrooms. Start them sautéing in a pan with some EVOO and salt. Add the fresh thyme and a splash of wine. Once they're done, add some spaghetti sauce and ample slices of Velveeta. Watch as the color fades from bright red to a soft, autumnal orange. Add another splash of wine.

When the pasta is cooked, strain it then toss it right into the pan of sauce and turn the heat off almost immediately. Stir it around, then twirl and serve right onto a plate.

I paired tonight's dinner with a French red table wine by Vieux Papes. It is fruity enough to contrast beautifully to the salty sauce on this pasta, and was dry enough to cut the richness so that my palate felt cleansed between bites, keeping the meal from ever being overwhelming. Well - I was overwhelmed - by the wonderful cheesiness of it all, but that's not a bad thing.

Yours in the love of good food and wine (and guilty pleasures),

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-third Post ~ Turkey with Pear and Cherry Dressing with Spiced Acorn Squash

Autumn is my favorite time of year for so many reasons: the colors, the crispness of winter on the air, the scent and sound of leaves crunching under my feet - and the foot. Let us not forget the food. This is the time to celebrate savory, spicey, home-inspired comfort foods - and I decided to make turkey tonight - turkey tenderloins, that is!

Here's what you'll need for this simple turkey preparation:

~ Turkey tenderloins

~ Chopped piece of shallot

~ Garlic

~ Sage

~ EVOO

~ Bosc pear

~ Dried Cherries

~ White wine

For the acorn squash (so easy and yummy - makes a good lunch when you want to say you were good and "only had vegetables" for lunch!)

~ Halved acorn squash

~ Brown sugar

~ Butter

~ Spices of choice - I always choose cinnamon, nutmeg, ginger and cloves

Here's how I make the squash, which can sit and wait after cooking until the meal is ready:

Pierce the squash and microwave it for about 30 seconds on high. This makes it far easier to cut. Slice in half. If you're only cooking one half, saran the other and save it for a lunch later on in the week. Scoop out the seeds and fill the middle with a tab of butter, ample sugar and lots of spices. Place it in a small bowl and put a tiny amount of water in. Saran and microwave for 3-5 minutes. Let it sit until the rest of the meal is done.

Slice the pear and mince some onion. In a stick-free pan, begin sauteeing the onion, garlic, white wine and sage. Add the turkey tenderloins, a little pepper and some salt. Just when they've browned nicely, add the pear slices and cherries. You may need to add a bit more wine. Cover the pan and let it cook until the juices from the turkey run clear. Serve with the squash.

I enjoyed tonight's meal with a Chardonnay by Tall Poppy. It was fruity and oaky, reminiscent of late-harvest pears and apples. It was the perfect compliment to this meal!

Yours in the love of good food and wine (and autumn!)

AL