Wednesday, February 10, 2010

Roast Pork and Asparagus with Mustard Vinaigrette (Kelly)

1/3 cup plus 2 tablespoons extra-virgin olive oil
1 1/2 pounds pork tenderloin
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 pound asparagus, ends trimmed
3 shallots, cut into small wedges
1 tablespoon coarse-grain mustard
2 tablespoons cider vinegar

Heat oven to 400° F.

Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat.

Season the pork with 1/4 teaspoon each of the salt and pepper. Cook until golden brown, 3 minutes per side. Transfer skillet to oven and roast 18 minutes. Transfer the pork to a cutting board and let rest at least 5 minutes before slicing.

Meanwhile, place the asparagus on a baking sheet in a single layer. Scatter the shallots over the top. Drizzle with 1 tablespoon of the oil, season with the remaining salt and pepper, and roast until cooked through, 12 to 15 minutes.

In a small bowl, whisk together the mustard, vinegar, and the remaining oil. Divide the pork and asparagus among individual plates and serve with the vinaigrette.

Tip: When the weather turns warm, take this recipe outside. Heat a grill to medium and cook the pork, covered, turning occasionally, for 20 minutes. Grill the shallots (cut in half) and asparagus, turning occasionally, for 8 to 10 minutes.

Yield: Makes 4 servings

CALORIES 465 (62% from fat); FAT 32g (sat 6g); SUGAR 4g; PROTEIN 39g; CHOLESTEROL 111mg; SODIUM 332mg; FIBER 2g; CARBOHYDRATE 8g


Chicken and broth:

4 quarts of water
(1) 3-4 pound chicken, cut up
(I used bone-in chicken breasts)
1 teaspoon salt
1 small onion, sliced
2 stalks celery, chopped
1 clove garlic, peeled & quartered

1 bay leaf
4-6 whole parsley leaves (I used flakes)
1 teaspoon pepper
1 tablespoon lemon juice


2 cups flour
1 1/4 teaspoons salt
1 tablespoon baking powder
1 cup plus 2 tablespoons milk

1. Bring the water to a boil in large pot. Add the chicken, 1 teaspoon salt, onion, celery, garlic, bay leaf, and parsley to the pot. Reduce the heat to simmer and cook the chicken, uncovered for 2 hours. The liquid will reduce by about one third.

2. When the chicken has cooked, remove it from the pot and set aside. Strain the stock to remove all the vegetables and floating scum. You only want the stock and the chicken, so toss everything else out.

3. Pour 2 quarts of the stock back into the pot (keep any leftover stock, if any in case you need to thin out the mixture later). Add pepper, and lemon juice.

4. For dumplins, combine the flour, baking powder, 1 1/4 teaspoons salt, and milk in a medium bowl. Stir well until smooth, then let the dough rest for 5 to 10 minutes. Place the dough on a floured surface(the dough may seem gooey) sprinkle some flour on top, turn over and sprinkle some more on bottom side. Knead together a bit until it is all floury and not so sticky, then with your hands spread out until it's about 1/2 inch thickness. You can do this with a rolling pin but I find it sticks to the pin, it's easier with your hands.

5. Heat the stock back to a rolling boil over medium heat. Cut the dough into 1/2 inch squares and drop each square into the simmering stock. Use all the dough. The dumplins will swell and then slowly shrink as they partially dissolve to thicken the stock into a white gravy. Simmer for 20 to 30 minutes until thick. Stir often.

6. While the stock is thickening, tear all the meat from the bones and remove the skin. Cut the chicken meat into bite size pieces and drop them into the pot after the dumplins are done. Continue to simmer for another 10 minutes or so to heat the chicken. Do not stir too vigorously or the chicken will shred, you want big chunks.

Makes about 4 servings.