Monday, November 15, 2010

Bacon for Breakfast; Bacon for Lunch


My sweet husband adores bacon.  God love him.
I like bacon.  Why not?  It's great with eggs and it's an incredible UP when you need a taste boost for the start of a soup, chicken salad, tomato sandwiches, et al.  And, oh, the scent of it.
But I don't adore it.    I adore chocolate.  I adore Pinot.  (Oregon Pinot Noir)  I am a Pinot girl, in fact. 
At 57, I enjoy being able to say that.  I have a couple of girlfriends who feel the same way.  I have guy friends who certainly feel that way. 
But back to bacon.  I only have to SAY, "Bacon."  I don't even have to cook it.  And Dave is entranced.  Hanging around.  If I actually start cooking the stuff, he is in the room and doesn't leave.  So, there you go.  If you want to attract someone to the nth, fry bacon.  No one ever told you? Ach.

I think this is common.  I posted a note on fb last Friday that I was cooking a pork tenderloin with bacon twisted around it, fixed with toothpicks.  I had more interest in that than anything I've cooked in months.  Loved ones, think about making this.  Soon.  Simple?  Pretty much so.  Fragrant?  Ahhhh.  Earthy?  Mmm hmm.  Easy to harmonize?  I thought so.  A couple of Granny Smith apples, a bulb of fennel (go ahead and get one--ask the produce guy) and a big onion.  Some green beans on the side.  A light Pinot; you don't need a great big heavy one, I don't think.  Maybe a little bread.  I did some pears poached in port for dessert; you can do what you want.

Bacon-Wrapped Pork Tenderloin with Apples, Fennel and Onions

1 pork tenderloin
Kosher salt; freshly-ground pepper
3-4 slices thick bacon

2T olive oil

1 fennel bulb, fronds removed, end cut, sliced into half-moons about 1/3" thick
2 Granny Smith apples, unpeeled, sliced
1 large onion sliced

Preheat oven to 350 F.

Salt and pepper well the pork tenderloin and wrap it with the bacon pieces, securing ends with toothpicks.

  Meanwhile, heat a large, oven-proof skillet over medium-high heat; add olive oil.  Place bacon-wrapped pork in the center of the pan and surround with the fennel, apples and onion.  Salt and pepper well the vegetables and apples.  When the meat is very-well browned, turn and let brown on the other side.   Stir the vegetables and apples.  When that side is looking crispy, move the pan to the oven to finish cooking.  It may take another 10-15 minutes or so.  Using an instant-read thermometer, remove the skillet from the oven when the meat registers 150F.  (Others will tell you 155; I like it a bit rare; it will continue cooking)  Cover with aluminum foil for about 10 minutes before carving and serving.  Slice meat in 1/2" p ieces.  Place cut meat at the center of a large platter and surround with fennel, apples and onions.  Serve with green beans or whatever vegetable you like.

Poached Pears in Port  (from FINE COOKING)

In a 4 qt skillet, pour 1 cup port wine.  Add 1 cinnamon stick and a few peels each of lemon rind and orange rind.  Peel four ripe, but firm Barlett or Bosc (or your choice) pears and slice off a tiny bit off one cheek to make a flat side.  Place the pears in the wine mixture and heat over medium-high heat.  Cover and reduce to a simmer, cooking for an hour or so until pears are tender when pierced with a knife.  Eat warm, at room temperature or cold with a little of the thickened port sauce spooned over.  You can add a little heavy cream if you like.

Sweet   
 Did you wonder about an appetizer?  Of course I had one.  And I was testing it out for my Cooking with Music class, which was the very next day!  Here it is: 

This is a Ricotta Pine nut dogoodie that is served with crostini (grilled bread).  I'll blog it with the cooking class, but if you have to make it soon.....

Mix one cup ricotta with 3-4 T torn fresh mint and season well with kosher salt and freshly-ground black pepper.  Lottsa pepper.  Heat over medium heat a small saucepan with  1/2 c honey and 1/4 c pine nuts.  (Amounts negotiable.)  When quite warm and gooey, pour over the cheese mixture and serve with crostini or crackers.  (I heard Tyler Florence talk about this once and committed it to memory.  Yummy.)

Ok, folks...there ya go.  Make it and tell me about it.  I have to know!

Two-Dog Kitchen and Around the 'Hood, Including Fitness


It's been a busy week, but the pups have been happy as clams; Dad was home for three days in a row!


Tucky-Bucky letting it all hang out one morning.



Why God gets me up early.

The light on my backyard when the dogs go out for the first time.

First dusting of snow...early in the light.


Why I have dogs: I need tennis balls in the dishwasher, of course.



 Fitness update:  This last week, I skipped the gym all but one time.  Life got crazy.  Did I let it all go, though?  Nope.  I did Denise Austin on the DVD.  I hiked the 'hood with Gabby.  I lifted weights at home.  I did my stretching routine.  I watched what I ate--mostly.  Or ate what I wanted, but not too much.  Teaching an Italian cooking class could have done me in (and the crostata almost did), but we made the ricotta starter, a roasted vegetable soup, pizza margherita, and a veal stew as well.   Took all afternoon Saturday and the students stayed for dinner to eat and see what wines fit where....  (Another blog.)  But I was sensible and remembered how strong I long to be.  That's the crux.

Meantime, I'm applying for  new jobs as my job winds down at The Church at Woodmoor.  We are getting ready for Thanksgiving in St. Paul, as well.  Good thing I have a dog sitter; an SUV ran into my old vet/kennel today!  At the same time  THAT was happening, I was driving up to a staff meeting at work in Monument,  where there was a 40-car pile-up on I-25.  I saw zip.  Thank you, God.

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