October 23, 2014

Everyday Gourmet

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Feb. 17, 2011

Winter revenge

By Kim Dannies

Even the most enthusiastic winter buff has had their fill of storms and snowdays. No more mac and cheese please, or anything that resembles comfort food: we want color! We crave vibrant, clean foods that promise some glimmer of a future devoid of slush and salt-stained boots.

Looking deep into my freezer I see August blueberries waiting to rescue me from winter’s wrath. Grapefruit, avocados, and nuts- supermarket staples I am often indifferent to- beckon me. Put this all together on a plate, and I’ll be darned (I think I can make it through another few weeks of the white stuff).

Pork Tenderloin with Blueberry Sauce

Preheat oven to 400 degrees. Place 1 to 2 pounds of pork tenderloin in a roasting pan and season with salt and pepper. Roast 25 minutes (internal temperature of 155 degrees). When 12 minutes of cooking time remains, remove pan and arrange 1 to 2 pounds of fresh trimmed asparagus, tossed in a bit of olive oil, around the pork. Return to complete cooking time.

Meanwhile, heat 2 teaspoons of olive oil in a sauté pan over medium-high heat. Sauté a medium-sized sliced red onion for 15 minutes, until nicely caramelized. Add 1 ½ cups of frozen blueberries, ¼ cup balsamic vinegar, 1 teaspoon maple syrup, 1 teaspoon fresh thyme and simmer, covered, for 8 minutes until thickened. Adjust for seasoning. Slice pork into medallions and nap with the sauce. Serves 2 to 4.

Ambrosia Salad

Prepare 1 pink and 1 red grapefruit: cut the zest, including the white pith from the fruit with a sharp paring knife; cut segments free from membranes. Cut segments crosswise, transfer to a bowl. Lightly toast ½ cup of pistachio nuts. Peel and cut 2 avocados length-wise into 1/4 inch slices; drizzle with 1 teaspoon fresh lime juice; season with salt and pepper.

Toss together 4 cups of baby spinach, some pea shoots, and half the grapefruit segments with vinaigrette. Arrange avocado slices and remaining grapefruit on a plate.

Top with greens and sprinkle with nuts. Serves 4.

Vinaigrette: whisk 1/4 cup of grapefruit juice, 2 teaspoons fresh lime juice, 1/4 teaspoon freshly grated ginger, 1 tablespoon canola oil. Season.

Kim Dannies is a graduate of La Varenne Cooking School in France. She lives in Williston with her husband, Jeff; they have three 20-something daughters who come and go. For archived Everyday Gourmet columns go to kimdannies.com.

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