Friday, February 15, 2008

Valentine's Success

So I tried some new and yummy recipes on my valentine. They were a success.

For dinner we had pork chops with a cranberry-balsamic sauce and barley pilaf with toasted pine-nuts and cranberries.

The sauce came from Bon Appetit, but I couldn't find the original recipe on their web page so here it is.

Roasted Pork Tenderloin with Cranberry and Roasted Garlic Sauce
1 head garlic
3 T olive oil

1 1/2 cups cranberries
1/2 c fresh orange juice
4 T sugar, divided
1 t grated orange peel

1/4 c flour
1 t garlic powder
1 t ground cumin
1 t dried thyme
1 t pepper
1/2 t cayenne pepper
2 1-pound pork tenderloins

1/4 c balsamic vinegar

Preheat oven to 350. Place head of garlic in small oven proof dish. Drizzle with oil, cover with foil. Bake until tender about 1 hour. Cool; peel cloves reserve garlic oil.
Boil cranberries, juice, 3 T sugar, and peel in saucepan until berries begin to burst, about 5 minutes.
Preheat oven to 400. Whisk flour and next five ingredients in small bowl. Brush pork with garlic oil. Rub pork with flour mixture. Heat 2 T garlic oil in nonstick oven proof skillet over medium high heat. Cook pork until brown on all sides, about 3 minutes. Transfer skillet to oven and roast until pork is 145 degrees, about 13 minutes. Transfer pork to platter. Tent with foil.
Add roasted garlic and cranberry mixture to same skillet over medium high heat. Simmer 1 minute. Add vinegar and 1 T sugar. Stir until slightly thickened, about 2 minutes. Serve over pork.

Now I didn't roast the garlic. I just used regular oil and added minced garlic. I also halved the recipe and used two thick pork chops. It was still delish.

Barley and Pine Nut Casserole
(this came from a relief society party in Tucson)

2 T butter
1/2 c pine nuts

1/4 c butter
1 c barley, (i used regular not quick)
1/2 onion, chopped
1/2 c fresh parsley, chopped
1/4 c chives, chopped
1/2 c dried cranberries
salt and pepper
2 1/2 c chicken broth

Sautee pine nuts in butter. Set aside.
Sautee barley and onion in butter. Add parsley, chives, salt and pepper and cranberries. Add broth. Boil. Place in 2 qt casserole. Bake 375 1 hour. Stir in pine nuts.

This is the best barley I have ever had. I could eat it every night.

Finally, dessert. I tied the soft-centered chocolate tortini I posted about and it was as delicious as it looks. I even had a fun little heart tin to make it in. I converted the recipe and changed it a bit so here is my take on it.

Soft Centered Chocolate TortiniCake
3.5 ounces dark chocolate (70% cocoa)
3 ounces semi-sweet chocolate chips
6 ounces butter
3 eggs
3 egg yolks
1/3 c caster sugar (i used regular sugar, blended in a food processor, but I think you could just use normal)
1/3 c flour
Melt chocolate and butter in double boiler. Stir to combine. Cool.
Beat eggs, yolks and sugar for 8 minutes until thick and creamy. Gradually add flour. Beat to combine. Add chocolate and beat 5 minutes.
Pour among 9 greased and floured (i just used PAM) small oven proof ramekins (4 ounce).Place on cookie sheet and put in fridge 1 hour.
Bake 10-12 minutes at 340 until firm but soft in center. You want it to ooze.
Only bake as many as you plan to eat immediately. Keep the rest in the fridge, covered until you want some more. They will hold a few days.

2/3 c cranberry juice
1/2 c water
1/2 c caster sugar
1 t vanilla
zest of 1 lemon
2 c berries (I used 1 c frozen of blueberries and raspberries)
1 T cornstarch

Combine all but berries and cornstarch in saucepan. Boil. Reduce heat, add berries. Simmer 15-20 minutes. Combine starch with a 1 1/2 tablespoons of juice or water and add. Boil until thick and syrupy. Cool.

Serve tortini with a scoop of mascarpone and sauce.
mascarpone cheese - I used 8 ounces cream cheese, 4 T sour cream and 3 T heavy cream and blended it. It offsets the sweetness of the cake.


Whitehorn Family said...

Oh my goodness Elizabeth that looks so good. I'm so glad that you posted the recipe because I would have asked for it. I'll let you know how my cooking goes, great pictures too.

The Mikkelsen Family said...

How was the substitution? It looks great...let me think of what I had-cottage cheese and mand. oranges. :)I'm pretty okay with it. Reed has only been home for maybe 1 Valentine's day so I probably wouldn't even know what to do. I did feed the kids left over spaghetti which is very festive red.

La Familia Mata said...

Looks yummy! I've been looking for a good barley recipe. Thanks!

Jen said...

That meal looks absolutely fabulous--especially the dessert!

jamieanne said...

Liz, you always have the most amazing food on your blog...seriously, uhhh-mazing!

Janelle said...

You are such a cook. I mean you even make it look nice on the plate. Why didn't I take home any of the things that I learned in the BYU kitchen. I think I will have to try that dessert.

Seabaugh Squad said...

These look like things you would see at a fancy restaurant. Ever think of being a "chef" :) You took a class on cooking?

Dansie Family said...

i cooked for byu catering for four years. i've always wanted to go back to school and be a chef. maybe one day. i did apply to be a real chef at byu, but i didnt get the job. the guy who got it was a nice guy though and much more experienced than me.