Horseradish and Herb Crusted Pork Loin

     I don't know about you, but my sweet tooth could sure use a break after all of the Halloween candy.  The boys brought home way, way, way too much of it. I love our neighbors and their generosity but I think they must be in cahoots with the local dentists.  We even crossed paths with a resident walking around passing out candy.  Surely he was said dentist the neighbors were working for.
























     So other than candy, my boys totally love pork.  They are definitely meat and potato kind of guys.  This poses a challenge for me though because pork can be a tricky thing to prepare.  Either it's too bland or becomes dried out.  Not this roast.  It was juicy and so full of flavor.  And as an added bonus it was a cinch to put together.  The only bad part- there were no leftovers.

Horseradish and Herb Crusted Pork Loin


1 (2 pound) pork loin, patted really dry
3 tablespoons Dijon mustard
2 garlic cloves, minced
1 cup Panko bread crumbs
1/2 cup freshly grated Parmesan cheese
4 tablespoons prepared horseradish, drained so that it is only solids
2 tablespoons unsalted butter, softened
2 teaspoons fresh thyme, chopped
extra virgin olive oil, for drizzling

Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and set aside. Combine mustard and garlic in a small bowl then rub mixture over the entire pork loin and season with salt and pepper.  In another small bowl, combine the drained horseradish, panko,Parmesan, butter and thyme until well blended. Pack mixture firmly onto the loin. Drizzle top with olive oil.  Place onto the prepared baking sheet and roast until the internal temperature registers 145 degrees on an instant-read thermometer, about 40-45 minutes.


Adapted from Picture Perfect Meals

Cinnamon Apple Cake

 

     A few weeks ago, we took the boys to an orchard and picked some apples.  By some, I mean a few half bushels. I think our total was around 70 pounds.  I know! What in the world do you do with 70 pounds of apples?  You make things like applesauce, apple pie, and you definitely make this cake.  At least 3 times.  Over the course of 2 weeks.  And then your husband asks you when you are going to make it again.  It's that good. 

     I flagged this recipe as soon as I saw it over on Pinch of Yum (go check it out!) since I was trying to find anything to do with all these apples. A delicious decision to have made.  I topped it with a brown sugar icing, but the cake is so moist you don't need to add a thing.  Butter and sugar are just my "things" so I went with it. 

     Oh, and if you can leave it alone until the day after you make it, it's even better.  But that will probably take super powers.  So go ahead and have a bite, while it's still warm.

Cinnamon Apple Cake with Brown Sugar Icing

2 1/2 cups all purpose flour 

1 teaspoon baking soda 

1/2 teaspoon salt

1 teaspoon cinnamon

1 1/2 cups brown sugar

1 cup buttermilk

1/3 cup oil (I used canola)

1 egg

2 apples, roughly chopped

Preheat oven to 350.  In a medium size bowl, combine flour, baking soda, salt, and cinnamon.  Mix thoroughly and set aside.  Whisk together buttermilk, oil, egg and sugar in a separate bowl.  Add liquid ingredients to the flour mixture and stir until just combined.  Stir in apples.  Pour batter into a greased 9 x 13 inch pan.  Bake for 25-30 minutes.  Cool until just warm before frosting. 

Brown Sugar Icing

3 tablespoons unsalted butter

1/2 cup brown sugar

3 tablespoons milk

1 1/2 - 2 cups powdered sugar

Melt butter over medium low heat in a small saucepan.  Add the brown sugar and whisk together.  Cook for about 3 minutes, stirring frequently.  Allow mixture to cool to room temperature and stir in milk.  Beat in powdered sugar to desired consistency.  Spread over slightly warm cake. 

Cake adapted from Pinch of Yum

Cinnamon Swirl Raisin Bread

     My little brother and I are almost 4 1/2 years apart in age.  When we were kids, I remember wishing two things about him.  One, that he was a girl. And two, that we were closer in age.  Many years later I realize that I was fortunate for having both those things.  I would not have the insight into this all boy world I'm living in today if he were a girl.  Cause let's face it.  Boys are scary.  They do things girls couldn't even imagine doing.  I at least had the advantage of watching one in action before trying to raise my own. I am also thankful I was old enough to create long lasting memories of him as a child.  I can see the mischievous twinkle in my own little boy's eyes that I once saw in his and know where this is headed.

And no, it probably isn't anywhere good.

   Not all my memories of him are the toil and trouble kind though.  I distinctly remember how a loaf of cinnamon raisin bread would make his day. Especially the loaf we would get from a nearby Amish family's store.  It was always topped in a simple vanilla glaze. This loaf comes pretty close to that one.  At least I think so...  I don't remember the bread itself as much as I remember how much he loved it.  If only he lived a few hundred miles closer, I would make it for him to see how it measured up.

     But if memories of your little brother (or sister, for that matter) don't evoke the warm and fuzzies then go bake this bread and let it do that for you. 


Cinnamon Swirl Raisin Bread

For the dough:
1/2 cup whole milk
4 tablespoons unsalted butter, cut into 1/2 inch pieces
2 1/4 teaspoons instant yeast
1/2 cup warm water (about 110 degrees)
1/3 cup (2 1/2 ounces) sugar
2 large eggs
1 1/2 teaspoons salt
1 cup raisins, rinsed and patted dry
3 1/4-3 3/4 cups (16 1/4 to 18 3/4 ounces) unbleached all purpose flour

For the filling:
1/4 cup (1 3/4 ounces) sugar
3 teaspoons cinnamon
milk for brushing

For the glaze:
1 large egg
2 teaspoons milk

Directions:
To make the dough, heat milk and butter in a small saucepan  or in the microwave until the butter melts.  Cool until warm (about 110 degrees).

In the bowl of a stand mixer fitted with the paddle attachment, add warm water and sprinkle with the yeast. On low speed, mix in sugar and eggs. Add salt, milk mixture, and 2 cups of flour. Mix on medium speed until blended, about 1 minute. Switch to the dough hook and add 1 1/4 cups more flour and knead at medium-low speed for 10 minutes or until dough is smooth and comes away from the sides of the bowl. After 8 minutes of kneading add the raisins and continue to knead.  Add flour sparingly if the dough sticks to the side of the bowl, until the dough is smooth and comes away from sides of the bowl.

Turn the dough onto a work surface. If the dough is sticky, knead up to a 1/2 cup more flour to form a smooth, elastic, soft dough. Transfer the dough to a lightly oiled bowl, cover and let rise until doubled in size, 2 to 2 1/2 hours. After the rise, punch down lightly.  Turn the dough out onto and unfloured surface making sure not to fold the dough while doing so.  Let rest for 10 minutes to allow gluten to relax.


To make the filling, mix the cinnamon and sugar in a small bowl.  Press the dough into a 8 by 6 inch rectangle with the short side facing you.  Roll the dough into a 18 by 8 inch rectangle.  Brush the dough liberally with milk.  Sprinkle with cinnamon and sugar mixture making sure to leave a 1/2 inch border on the far side.  Start with the side closest to you and roll up the dough, pinching the dough gently to make it is tightly sealed.  Pinch the seams closed when finished rolling, including each end.  


Place the loaf, seam side down into a prepared 9 by 5 inch loaf pan.  Press lightly to flatten.  Cover loosely with plastic wrap and let rise until dough is 1 inch above the top of the pan, about 1 1/2 hours.  As the dough nears the top of the pan, adjust over rack to center position and preheat to 350 degrees.  


To make the glaze, whisk egg and milk together in a small bowl.  Gently brush the loaf with egg mixture when fully risen.  


Bake the loaf until it is golden brown and the temperature is 185 to 190 degrees.  Cool on a wire rack until room temperature, at least 45 minutes.  


Adapted from Baking Illustrated

Blueberry Buckle

I love my boys.  They are a constant source of entertainment.

And, a constant source of frustration.

My oldest man child says he likes blueberries.  But not in scones.  No, not in pancakes either (WHAT???).  Or even fresh for that matter. 

Muffins?  That's a different story.  Loves them.  How do blueberries differ in muffins than from in scones or pancakes you ask?  Yeah, I can't figure that out either.  Frustrating. 

I knew I could win him over with this buckle though.  It's basically a giant muffin. Covered in a thick streusel topping and bursting with berries in every bite.  There is nothing to not love about this.  And love it he did.


Blueberry Buckle

For the Streusel
1/2 cup (2 1/2 oz) all-purpose flour
1/2 cup (3 1/2 oz) packed light brown sugar
2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
pinch salt
4 tablespoons (1/2 stick) unsalted butter, cut into 8 pieces, softened

In the bowl of a stand mixer fitted with the paddle attachment, beat the flour, both sugar, cinnamon and salt on low to combine and break up any brown sugar lumps.  With the mixer still on low, add the butter and beat until it is completely incorporated into the dry ingredients, about 2-3 minutes - the mixture will resemble wet sand.  Transfer the streusel to another bowl and set aside.

For the cake
1 1/2 cups (7 1/2 ounces) all-purpose flour
1 1/2 teaspoons baking powder
10 tablespoons unsalted butter, softened
2/3 cup (4 3/4 oz) granulated sugar
1/2 teaspoon salt
1/2 teaspoon lemon zest
1 1/2 teaspoons vanilla extract
2 large eggs, at room temperature
4 cups fresh blueberries (about 20 oz)

Preheat oven to 350 F with a rack in the lower third of the oven.  Line the bottom of a 9-inch round pan with a round of parchment, then spray the parchment and the pan with nonstick cooking spray with flour.

In a small bowl, whisk the flour and baking powder together then set aside.  In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, salt and lemon zest at medium speed until light and fluffy, about 3-4 minutes, stopping to scrape down the sides of the bowl as necessary.  Beat in the vanilla.  Add the eggs, on at a time, beating well after each addition.  With the mixer on low, gradually add the flour mixture, beating until just about incorporated.  Remove the bowl from the mixer and use a rubber spatula to finish stirring - the batter will be very thick.  Gently fold in the blueberries.

Transfer the batter to the prepared pan; spread in an even layer.  To top with the streusel - pick up a handful of streusel and squeeze to form a clump.  Break this large clump into smaller pieces and sprinkle over the batter.  Continue until you've used all of the streusel.  Bake for about 55 minutes, or until the streusel is golden brown and a toothpick inserted in the center comes out clean.  Transfer pan to a wire rack and cool for 15-20 minutes.  Run a thin knife around the edges of the cake then invert it onto the rack.  Remove the parchment then turn the cake streusel side up and let cool on the wire rack.

 Adapted from Tracy's Culinary Adventure
Originally from Cooks Illustrated 

Chicken and Gnocchi Soup

I am so happy that fall is finally here. Although with the 90 degree temperature today, it feels like I must have only been dreaming of the cooler weather that we had just a few days ago.  I'm not ready to say goodbye to all the fresh vegetables I'm still bringing in from the garden, but I am ready for the temperatures to be at least below 80.  It is October after all.

The start of comfort food season.

Like a steaming bowl of soup.  With a warm loaf of bread.  Smothered in some honey butter.

Yep, I could eat that everyday during these colder months.

This chicken and gnocchi soup fits the bill for me.  Creamy and full of flavor.  Just as good, if not better than the version it is recreated from. 

It's always fun for me to create dishes we've had at a restaurant here at home.  I'm easily amused, what can I say.


Chicken and Gnocchi Soup


1 cup chicken, cooked and shredded
4 tablespoons butter
4 tablespoons flour
1 tablespoon extra virgin olive oil
1 quart half and half
1 (14 oz) can of chicken broth
1/2 cup celery, finely diced
1 cup carrots, finely shredded
1 cup onion, finely diced
2 cloves of garlic, minced
1 cup spinach, coarsely chopped (if using frozen, be sure to drain thoroughly)
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
salt and pepper, to taste
1 pound potato gnocchi, cooked
Freshly grated parmesan




Saute the onion, celery and carrots in the butter and olive oil over medium heat until the onion becomes translucent. Add the minced garlic, thyme and parsley and cook for about 30 seconds.  Add the flour and make a roux. Let the butter and flour mixture cook for a minute before adding 1 quart of half and half.  Once the mixture thickens, add the chicken broth. Allow mixture to heat up and thicken again. Then add the chicken, cooked gnocchi, spinach  and simmer until soup is heated through. Season with salt and pepper to taste.  Top with freshly grated parmesan before serving.  


Slightly adapted from CopyKat Recipes

Eggplant Parmesan

This year we decided to plant a garden.  We managed to fill the tiny plot with quite a few plants. With a lot of blood, sweat and tears, it has been pretty productive.  I didn't realize gardening was such hard work.  It requires a lot of attention but I found I really enjoyed taking care of something that didn't talk... or bark... or meow back. 

This little globe is actually an eggplant variety called Purple Flame.  I haven't really eaten much eggplant, let alone cooked with it but it was pretty and we thought we liked it, so we put in the garden. As it turns out we do enjoy eggplant, and this recipe was a real winner.  I especially liked it because there was no actual frying involved.  Everything is baked in the oven which means it's healthier and less messy!  This is kind of a labor intensive meal for a busy week night (which of course is when I decided to try it out) so I skipped baking it in a casserole and just plated the eggplant then topped it with sauce and cheese.  Either way you can't go wrong with this dish.

Eggplant Parmesan


For the eggplant:
1 lb. globe eggplant, cut crosswise into ¼-inch thick rounds
1½ tsp. kosher salt
6 oz. high-quality white bread, torn into chunks (if you'd rather use 3 cups of bread crumbs that should be fine)
1½ oz. freshly grated Parmesan cheese, about ¾ cup
Pinch of salt
1 tsp. pepper, divided
¾ cup all-purpose flour
3 large eggs
3 tbsp. vegetable oil

For the tomato sauce:
1½ (14.5 oz) cans diced tomatoes
1 tbsp. extra-virgin olive oil
2 cloves garlic, minced or pressed
¼ tsp. red pepper flakes
¼ cup fresh basil leaves, coarsely chopped
Salt and ground black pepper
4 oz. shredded mozzarella cheese (about 1 cup)
½ oz. freshly grated Parmesan cheese (about ¼ cup)
Fresh basil leaves, torn, for garnish

Directions:
To prepare the eggplant, toss the eggplant slices with the kosher salt in a large bowl until combined.  Transfer the salted eggplant to a colander and set the colander over the now empty bowl.  Let stand until the eggplant releases at least 1 tablespoon liquid, 30-45 minutes.  Spread the eggplant slices on a triple thickness of paper towels; cover with another triple thickness of paper towels.  Press firmly on each slice to remove as much liquid as possible.  Wipe off any excess salt.
While the eggplant is draining, place a rimmed baking sheet in the oven and preheat to 425˚ F.  Pulse the bread in a food processor to fine crumbs (about 15 1-second pulses).  You should have about 3 cups. (Skip this step if opting to use bread crumbs.) Transfer the crumbs to a pie plate and mix in the cheese, salt, and ¼ teaspoon pepper; set aside.  Wipe out the bowl of the food processor.
Combine the flour and ¾ teaspoon pepper in a large zipper lock plastic bag; shake to combine.  Beat the eggs in a second pie plate.  Place about half of the eggplant slices in the bag with the flour; seal and shake to coat.  Remove the slices, shaking off the excess flour.  Dip in the eggs, letting the excess run off.  Coat evenly with the bread crumb mixture.  Set the breaded slices on a wire rack.  Repeat with the remaining eggplant until all the slices are breaded.
Remove the preheated baking sheet from the oven.  Add the vegetable oil to the sheet and tilt to coat evenly.  Place the breaded eggplant slices on the baking sheet in a single layer.  Bake until the eggplant is well browned and crisp, 25- 30 minutes, rotating the baking sheet after 10 minutes and flipping the slices after 20 minutes.  Do not turn off the oven after the slices are baked.

While the eggplant is baking, prepare the tomato sauce.  Process about half of the diced tomatoes in the food processor until almost smooth, about 5 seconds.  Heat the olive oil, garlic and red pepper flakes in a medium saucepan over medium-high heat, stirring occasionally, until fragrant and the garlic is light golden, about 3 minutes.  Stir in the processed tomatoes and the remaining diced tomatoes.  Bring to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, until slightly thickened at reduced, about 15 minutes.  Stir in the basil and season with salt and pepper to taste.

(This is the step I skipped.)
To assemble the dish, spread ½ cup of the sauce in the bottom of a 2-quart casserole dish.  Layer in half of the eggplant slices, overlapping the slices to fit.  Spread with another ½ cup of the sauce.  Sprinkle with half of the mozzarella.  Layer in the remaining eggplant and dot with the remaining sauce, leaving the majority of the eggplant exposed so it will remain crisp. Sprinkle with the Parmesan cheese and the remaining mozzarella.  Bake until bubbling and the cheese is browned, 13-15 minutes.  Cool 10 minutes, scatter the basil over the top, and serve.

Adapted from: The New Best Recipe (one of my favorite cookbooks)

Parmesan Italian Herb Focaccia

Mmm, focaccia.  It sounds kind of fancy and might even seem a little daunting to attempt at home.  But rest assured it's pretty simple if you have a little patience, because like all breads this takes a few hours from start to finish. Most of that time is spent waiting for it to rise though so go finish those projects around the house you have been putting off while it does it's thing.  It does require a little more fore thought than a regular loaf of bread since it begins with a starter you prepare the night before.  Definitely not a step you want to skip though since this will be when most of the flavor develops.  Focaccia is like a blank canvas.  Try it as written or go dream up your own toppings and add ins.  It's deliciously crunchy on the outside and chewy on the inside.  We had this with chicken gnocchi soup (recipe coming soon!) and it was the perfect accompaniment.


Parmesan Italian Herb Focaccia


starter
1/2 cup cool water
1/16 teaspoon instant or active dry yeast (I did 2 large pinches)
1 cup unbleached all purpose flour

dough
2 teaspoons instant yeast
1/2 cup luke warm water
2 cup bread flour
1 1/4 teaspoons salt
2 tablespoons nonfat dry milk
2 tablespoons olive oil

topping
2 tablespoons olive oil
1 teaspoon italian herb blend
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 cup shredded parmesan cheese

Directions

To make the starter  Mix the water and 1/16 teaspoon yeast, then add the flour, stirring till the flour is incorporated.

The starter will be paste-like; it won’t form a ball.  Cover with plastic wrap and let sit at room temperature for 14 hours.

To make the dough

Mix the dough ingredients together in the bowl of a stand mixer with the paddle attachment.  Switch to dough hook and knead to make a soft, smooth dough, about 7 minutes.   Transfer the dough to a well-oiled medium bowl, cover with plastic wrap, and let rise in a warm, draft-free place for 1 hour. Gently deflate the dough, recover, and let rise for another hour. At the end of this time, the dough should have risen to double its original volume. Lightly grease an 18″ x 13″ baking sheet with a rim (or two 9″ x 13″ pans) with non-stick vegetable oil spray. Drizzle olive oil atop the spray; the spray keeps the bread from sticking, while the olive oil gives the bottom crust great crunch and flavor. If you’re using the baking sheet, gently pull and shape the dough into a rough rectangle, and pat it into the pan. As soon as it begins to fight you and shrink back, stop patting. If you’re using two 9″ x 13″ pans, divide the dough in half, shape each half into a rough rectangle, and pat one piece into each pan. When the pieces start to shrink back, stop patting. Wait 15 minutes; pat the dough farther towards the edges of the pan(s). Repeat once more, if necessary, till the dough is close to covering the bottom of the pan(s).  Cover the pan, and allow the dough to rise till it’s very puffy, almost billowy. This will take about 1 1/2 to 2 1/2 hours. Toward the end of the rising time, preheat the oven to 425°F. Gently dimple the dough at irregular intervals with your fingers, pressing down firmly, but not abruptly; you don’t want to deflate it too much. Spritz heavily with warm water, and drizzle with 2 tablespoons olive oil, then sprinkle with herbs, black pepper, and the kosher salt. Bake the focaccia for about 10 minutes. Reverse the pan(s) in the oven, sprinkle the parmesan cheese over the focaccia, and bake until light golden brown, about another 10 minutes. Remove it from the oven, and immediately slide it out of the pan onto a rack to cool. Slightly adapted from King Arthur Flour