Welcome to the last culinary hurrah for this August, this Fare Exchange.
GG wrote, "I would love to find a recipe for a tomato pie using goat cheese." Here in the land of tomato pies with Cheddar and Parmesan, this is an intriguing possibility.
Mary Lynn Wilson mentioned finding a recipe on Pinterest. And that brought forth this question: "In a pinch, looking for a recipe speedily, what is your go-to source?"
PORK TENDERLOIN
Today's first recipe is for pork tenderloin, and if you have a favorite recipe for pork loin, please send it to continue the conversation.
Diane Marrs has a new favorite boneless pork recipe. "Over the years, I've cooked pork tenderloin the same old way. Last fall, I tried a new updated version, and my family raved about it." Here it is, straight from Ms. Marrs' Recipe Keeper file.
Maple-Glazed Pork Tenderloin With Sweet Potatoes and Apples
2 large apples (I used Honeycrisp) peeled, cored and sliced into eighths
2 large sweet potatoes, peeled and cut into 1/2-inch-thick slices (cut in half lengthwise, then dice into 1/2-inch half-circles)
3 tablespoons extra-virgin olive oil, divided
3 tablespoons pure maple syrup, divided
1 pork tenderloin (1 to 2 pounds)
Kosher salt and freshly ground black pepper
2 tablepoons Dijon mustard
2 tablespoons apple cider
Heat oven to 425 degrees.
In zipper-lock bag, toss the sliced apples and sweet potatoes with 2 tablespoons olive oil and 2 tablespoons maple syrup; spread evenly in the bottom of a baking dish large enough to hold the tenderloin. (I used a large shallow roasting pan.) Place in oven, and set timer for 20 minutes.
Meanwhile, season the pork tenderloin generously all over with salt and pepper. Heat remaining 1 tablespoon olive oil in a large skillet set over medium-high heat. When hot, add in the pork, and sear on all sides, about 6 minutes total, until golden brown. Remove from heat.
Stir together the mustard, remaining 1 tablespoon maple syrup and cider in a small saucepan set over medium-low heat. Bring to a simmer, and cook, stirring, until slightly thickened, 3-5 minutes. Remove from heat.
After the pork has rested for a few minutes, brush all over with the mustard/syrup/cider glaze. At this point, the timer for the sweet potatoes and apples should be about to go off. Remove baking dish from the oven, stir contents gently, and nestle the coated tenderloin on top of the apples and sweet potatoes.
Roast until a thermometer inserted into the pork tenderloin reaches 140 degrees, 20-25 minutes. The pork will continue to cook as it rests, so the temperature will reach 145 degrees, which is the new USDA temperature minimum for lean cuts of pork. Remove from oven, cover with foil, and let sit at room temperature for 10 minutes.
Remove the tenderloin from the baking dish, and slice. Serve with the apples and sweet potatoes. Makes 4 small servings.
FRUITY REFRESHER
Carli Snyder, a former Chattanoogan now living in Bigfork, Montana, is a seasoned cook. She sent this recipe in an envelope with Earl Grey tea bags.
Blackberry Earl Grey Iced Latte
1 1/4 cups water
1/2 cup fresh, in-season blackberries
2 tablespoons granulated sugar
2 bags Earl Grey tea
Heavy cream, to drizzle
1 1/2 cups ice
Blackberries and/or lavender (optional garnishes)
Bring 1 1/4 cups of water to a boil. Meanwhile, place berries in a pitcher, and add sugar. Smash into a thick, jam-like liquid. Add tea bags to berry mixture. Pour hot water over fruit and tea, and steep for 5 to 7 minutes. Strain berry-infused tea concentrate over ice. The ice will immediately melt, diluting the concentrate and cooling the tea. Pour into 2 glasses, and drizzle each serving with cream, if desired. Garnish with blackberries and/or lavender if desired.
GRITS DISH
Mary Lynn Wilson wrote, "This is a recipe I saw on Pinterest, and it is delicious." The source is plainchicken.com.
Ham and Corn and Grits Casserole
This recipe is great for breakfast, lunch or dinner. You can make ahead and refrigerate or freeze for later.
4 1/2 cups chicken broth
1 teaspoon salt
1 1/2 cups stone-ground grits
2 (8-ounce) packages shredded cheddar cheese
2 (8-ounce) packages diced boneless ham, drained
1 cup whole milk
1 cup frozen corn kernels, thawed
1 teaspoon onion powder
3/4 teaspoon garlic powder
1/4 teaspoon black pepper
4 eggs, lightly beaten
Heat oven to 350 degrees. Lightly spray a 9- by 13-inch baking dish with cooking spray.
In a large pot, bring salted chicken broth to a boil over medium-high heat. Whisk in grits. Bring back to a boil. Reduce heat to medium-low and simmer 15 to 20 minutes, whisking occasionally. Remove grits from heat. Stir in cheese until melted.
Stir in the ham, milk, corn, onion powder, garlic powder, pepper and eggs. Pour into prepared pan. Bake uncovered for 50 to 60 minutes. Let stand 10 to 15 minutes before serving.
SALMON CROQUETTES RECIPE
This week an envelope arrived in the mail with a recipe card. There was no signature, but here is the message. "My mother made these croquettes when I was young. I am now 71 and still make them today. I like my croquettes with lots of mashed potatoes. If you make mashed potatoes for the family, make half for the family with all the fixings and save the other half without the butter, etc. to use in the recipe that follows." If you use leftover cold potatoes, it can make the patties lose their form, said the sender, and instant potatoes are not recommended.
Salmon and Potato Croquettes
2 tablespoons oil
1 can salmon, skin and bones removed
Approximately 5 cups cold mashed potatoes with only salt and pepper added (no instant potatoes, please)
1 egg
Cornmeal for dredging
Heat oven to 325 degrees. Line a cookie sheet with aluminum foil and a thin coating of oil, and place in oven to heat.
Mash salmon, mashed potatoes and egg together. Make into patties. Dredge patties in cornmeal. Place on cookie sheet, and bake until browned (turn to brown other side). This will take 40 to 45 minutes.
There are probably still many among us who haven't been out to a restaurant since March. That means lots of home cooking. How very welcome it is when a restaurant comes to you - or a friend's kitchen overflows into yours. Picture a car driving into your driveway and the doors opening. Friends climb out, laden with love and disposable cooking vessels. There might be a whole roast chicken, raspberry preserves, a jar of honey or a certain restaurant's special dishes: a cloud of poppy seed chicken, squash casserole, perfectly seasoned green beans and to top it all, banana pudding.
It could happen.
You, or I, could be the giver or the receiver. If one of us happens to be the latter, it surely seems fitting to go and do likewise in the days ahead. It does make a difference in body and spirit.
Come back next week, you hear?
REQUESTS
* Tomato pie using goat cheese
* Go-to recipe sources
TO REACH US
Fare Exchange is a longtime meeting place for people who love to cook and love to eat. We welcome both your recipes and your requests. Be sure to include precise instructions for every recipe you send.
Mailing address: Jane Henegar, 913 Mount Olive Road, Lookout Mountain, GA 30750
Email: chattfare@gmail.com
Jane Henegar