Roasted Pork Loin with Apples and Brie

I know I whine about this a lot, but I’m getting older!!!! I don’t want to say old because I plan on living a good long, happy life. But life definitely changes as you age.

Now I’m not sure if it’s the closing in on three decades of life or the twenty years I’ve spent pushing my body, but I am FOR SURE feeling the aches and pains as of late. As I type my ankle is iced up and elevated. Depressing.

Wes has prescribed me one week of no yoga, spinning or walking with mom and dad. Which just means I’ll be spending more time in the kitchen making tasty dishes for the family since Josh just came home from Europe!

He isn’t a huge fan of fish and has been getting plenty of beef in Budva, so I’ll be mixing it up with proteins like this one. The pork loin is delicious, but the creamy, sweet and savory filling takes it too the next level.

You will need…

2 tablespoons olive oil

1 ½ lb pork loin, butterflied

2 tablespoons butter

2 honey crisp or gala apples, diced

1 small onion, diced

¼ cup parsley, finely chopped

½ teaspoon cinnamon

¼ teaspoon cayenne pepper

¼ cup dry white wine

8 slice Brie cheese

3 cups chicken stock

Salt and pepper to taste

Butchers twine

Start by preheating your oven to 400 degrees F.

While the oven is preheating, heat the butter in a large sauté pan over medium heat.

When the butter has melted, toss in the onions and the apples. Season well with salt and pepper and sauté until the onions are starting to lightly brown. About 8 minutes.

Add in the white wine and simmer until the liquid is almost gone.

Toss in the cinnamon, cayenne pepper and parsley and cook for an additional minute and then remove from the heat.

Lay out the loin and pound until season well with salt and pepper.

At one end of the loin lay out the Brie and 1 to 2 cups of the apple and onion filling.

Roll the loin up and tie twine around it so that it is secure.

Heat the olive oil over medium high heat in a large pan. When the oil is hot, add in the loin and seared until browned on all sides. About 10 minutes.

Place the loin in a roasting pan and roast in the oven until cooked until the internal temp is 145 degrees F. About 20 minutes.

While the loin is roasting, place the remaining apple and onion mix back over medium high heat. Add in the chicken stock and simmer until the stock has reduced by half.

When the pork has finished roasting, remove from the oven and let the loin rest for 5 minutes, covered with foil.

Slice into ½ inch slices, top with apple and onion sauce and serve hot.

Love and Beer Floats

Angela 

Roasted Pork Loin with Apples and Brie

2 tablespoons olive oil

1 ½ lb pork loin, butterflied

2 tablespoons butter

2 honey crisp or gala apples, diced

1 small onion, diced

¼ cup parsley, finely chopped

½ teaspoon cinnamon

¼ teaspoon cayenne pepper

¼ cup dry white wine

8 slice Brie cheese

3 cups chicken stock

Salt and pepper to taste

Butchers twine

Start by preheating your oven to 400 degrees F.

While the oven is preheating, heat the butter in a large sauté pan over medium heat.

When the butter has melted, toss in the onions and the apples. Season well with salt and pepper and sauté until the onions are starting to lightly brown. About 8 minutes.

Add in the white wine and simmer until the liquid is almost gone.

Toss in the cinnamon, cayenne pepper and parsley and cook for an additional minute and then remove from the heat.

Lay out the loin and pound until season well with salt and pepper.

At one end of the loin lay out the Brie and 1 to 2 cups of the apple and onion filling.

Roll the loin up and tie twine around it so that it is secure.

Heat the olive oil over medium high heat in a large pan. When the oil is hot, add in the loin and seared until browned on all sides. About 10 minutes.

Place the loin in a roasting pan and roast in the oven until cooked until the internal temp is 145 degrees F. About 20 minutes.

While the loin is roasting, place the remaining apple and onion mix back over medium high heat. Add in the chicken stock and simmer until the stock has reduced by half.

When the pork has finished roasting, remove from the oven and let the loin rest for 5 minutes, covered with foil.

Slice into ½ inch slices, top with apple and onion sauce and serve hot. 

White Wine Cream Scallop Casserole with Crisped Prosciutto Top

When I break this dish down to what it is at it’s core, this is basically a scallop casserole.

And if someone suggest to me to make a scallop casserole, I probably would have just ignored them. Something about it just doesn’t sound good to me. Probably because I am VERY particular about the way my scallops are cooked or maybe I jut associate casseroles with mushy dishes made with condensed soup. That sounds a bit snobby, but I have a serious problem with mushy food.

But if we take a look at this dish and break it down by its components, it is pretty much impossible to resist. Let’s think about this logically. White wine cream sauce? Check. Crispy breadcrumb, prosciutto and Parmesan crispy top? Check. Tasty, well cooked scallops? Check.

Check. Check. Check. You’ve got the makings of an epic dish right there.

This was a combination of an old recipe my mother used to make and what I thought would be tasty and this little gem was magnificent.

It’s even a contender for a dish at the holiday gift exchange I’m throwing. Try it and let me know if it should make the cut.

You will need…

1 ½ lb bay scallops, washed, dried and seasoned with salt and pepper

2 cups white wine

4 shallots, finely chopped

4 tablespoons butter plus 2 extra tablespoons for the crispy top

4 ounces crimini mushrooms, stems removed and thinly sliced

¼ cup parsley, freshly chopped

2 tablespoons half and half

3 large slices of good French or sourdough bread, roughly chopped then made into crumbs in the food processor (should make about 2 cups of fresh crumbs)

4 slices prosciutto, roughly chopped

½ cup Parmesan cheese

 Salt and pepper to taste

Start by preheating your broiler.

In a large pan, heat the wine till it is slowly simmering and add in the scallops.

Cook the scallops just until they are opaque. Remove the scallops with a slotted spoon to a casserole dish and set aside.

Pour the wine into a bowl and set aside.

In the same pan, add 4 tablespoons of the butter and melt over medium heat.

Add in the shallots and mushrooms and cook until the shallots have softened. About 5 minutes.

Stir in the parsley, half and half and the reserved wine. Bring the mixture to a slow simmer. Season well with salt and pepper and when the sauce starts to thicken slightly, pour it over the scallops in the casserole dish.

In a medium bowl, toss together the breadcrumbs, prosciutto and Parmesan. Spread the breadcrumb mixture over the top of the scallops in an even layer.

With the remaining butter, spread small dollops over the top of the breadcrumb topping.

Place the casserole under the broiler until the top is crispy and golden brown. About 4 minutes.

Remove from the oven, allow to cool for about 2 minutes and serve hot.

Love and Beer Floats

Angela  

White Wine Cream Scallop Casserole with Crisped Prosciutto Top

1 ½ lb bay scallops, washed, dried and seasoned with salt and pepper

2 cups white wine

4 shallots, finely chopped

4 tablespoons butter plus 2 extra tablespoons for the crispy top

4 ounces crimini mushrooms, stems removed and thinly sliced

¼ cup parsley, freshly chopped

2 tablespoons half and half

3 large slices of good French or sourdough bread, roughly chopped then made into crumbs in the food processor (should make about 2 cups of fresh crumbs)

4 slices prosciutto, roughly chopped

½ cup Parmesan cheese

Salt and pepper to taste

Start by preheating your broiler.

In a large pan, heat the wine till it is slowly simmering and add in the scallops.

Cook the scallops just until they are opaque. Remove the scallops with a slotted spoon to a casserole dish and set aside.

Pour the wine into a bowl and set aside.

In the same pan, add 4 tablespoons of the butter and melt over medium heat.

Add in the shallots and mushrooms and cook until the shallots have softened. About 5 minutes.

Stir in the parsley, half and half and the reserved wine. Bring the mixture to a slow simmer. Season well with salt and pepper and when the sauce starts to thicken slightly, pour it over the scallops in the casserole dish.

In a medium bowl, toss together the breadcrumbs, prosciutto and Parmesan. Spread the breadcrumb mixture over the top of the scallops in an even layer.

With the remaining butter, spread small dollops over the top of the breadcrumb topping.

Place the casserole under the broiler until the top is crispy and golden brown. About 4 minutes.

Remove from the oven, allow to cool for about 2 minutes and serve hot. 

Turkey, Honey Crisp Apple and Ricotta Meatballs

Home sweet home.

The past year has been pretty nuts since I switched jobs and Wesley got promoted. We have both traveled, together and for work. Wes moved (with lots of help from yours truly). We got a lot done.

With two months left in twenty-thirteen, I’m so pleased that I’m not going ANYWHERE else this year. I’m looking forward to spending my time with friends and family both celebrating and relaxing.

So yesterday, my first day in a long string of days at home, I spent the whole day lounging with Wes and my long time BFF Lindsey B, chatting and eating and cooking together. The absolute perfect Sunday.

And good vibes like that lead to good times in the kitchen and super tasty dishes.

You will need…

1 lb ground turkey

½ small onion, grated

1 honey crisp apple, peeled and grated

1 cup fresh bread crumbs (slice of French bread, chopped and pulsed in a food processor)

1 egg

2 tablespoons parsley, finely chopped

1/3 cup ricotta cheese

Salt and pepper to taste

2 tablespoons olive oil

Start by combining the turkey, onion, apple, egg, parsley, cheese and breadcrumbs together in a medium bowl. Season well with salt and pepper.

Using your hands, combine the mixture until well combined but not over worked.

Roll the balls with about 3 tablespoons of the mixture each.

Place the meatballs on a plate and refrigerate for about 30 minutes.

Heat the oil in a heavy bottomed skillet.

When the oil is hot, add in the meatballs and cook until browned on all sides and cooked through. About 10 minutes. 

Make sure not to overcrowd the pan. If you can’t do them all with out having room in the pan, cook the meatballs in two batches.

Serve hot on their own or with your favorite sauces like wild mushroom ragu or slow roasted tomato sauce. 

Love and Beer Floats

Angela   

Turkey, Honey Crisp Apple and Ricotta Meatballs

1 lb ground turkey

½ small onion, grated

1 honey crisp apple, peeled and grated

1 cup fresh bread crumbs (slice of French bread, chopped and pulsed in a food processor)

1 egg

2 tablespoons parsley, finely chopped

1/3 cup ricotta cheese

Salt and pepper to taste

2 tablespoons olive oil

Start by combining the turkey, onion, apple, egg, parsley, cheese and breadcrumbs together in a medium bowl. Season well with salt and pepper.

Using your hands, combine the mixture until well combined but not over worked.

Roll the balls with about 3 tablespoons of the mixture each.

Place the meatballs on a plate and refrigerate for about 30 minutes.

Heat the oil in a heavy bottomed skillet. 

When the oil is hot, add in the meatballs and cook until browned on all sides and cooked through. About 10 minutes. Make sure not to overcrowd the pan. If you can’t do them all with out having room in the pan, cook the meatballs in two batches. 

Serve hot on their own or with your favorite sauces like wild mushroom ragu or slow roasted tomato sauce. 

Creamy Smoked Salmon Fettucini

Ya know. I knew when I woke up on the day I turned twenty-seen. This was year was going to be the tough one. It seems that no matter who I talk to, most people have had a year in their life that really made them feel the reality of aging.

This is not to say that I am old. I’m many years young. If I’m lucky and do my best to take care of myself, I will live a long and full life. But this is the first year I really feel like I’ve grown up. I guess the best way I can describe it is that in my youthful mind, by twenty-seven I would have my shit together. Who knows why that was the year. Maybe because at seventeen, I thought I would have all four of my imaginary children would be popped out by thirty. Unless I get really busy and have a set of twins or two, that obviously isn’t happening.

Why praytell am I boring you with my long winded and mildly depressing monologue? Because this weekend was my college alumni weekend and it all came crashing down on my again.

Meeting new alumni who were not even at LMU when I graduated was pretty shocking. I have now been of college longer than I was IN COLLEGE. How did that happen?

But, hanging out with them help me see that I don’t want to go back there. Being five years out of college is SOOOO much better than being right out of college.

No part of me longs for the first days of my first job. The uncertainty of new tasks, rent, boys. Sure it was cool and exciting then. But it was stressful. Not only that, but it was a time before I found my real passion. Cooking.

These days, the food is better, the entertainment is better, the love is strong, and life is steady and beautiful. 

So while I will admit it was REALLY fun reliving my college days all weekend, I’m happy to be back to my steady life and awesome kitchen.

You will need…

4 cups broccoli florettes

2 tablespoons olive oil

1 onion, diced

4 garlic cloves, minced

3 vine ripened tomatoes, diced

1 cup dry white wine

2 cups chicken stock

½ cup cream

6 ounces smoked salmon, roughly chopped

½ cup parmesan, freshly grated plus extra for serving

1 lb fettucini, preferably homemade

2 tablespoons parsley, finely chopped

Salt and pepper to taste

Start by bringing a large pot of salted water to a boil.

When the water has boiled, toss in the broccoli and cook until just barely tender. Immediately remove from the water and plunge into ice water. Let the broccoli soak until it has cooled and drain. Set aside.

Refill the water, add salt and bring it back to a boil.

While waiting for the water to boil, heat the olive oil in a large pan.

When the oil is hot, add in the onions and cook till they are trasnslucent.

Add in the garlic and season well with salt and pepper. Cook until the garlic is fragrant. About 30 seconds.

Stir in the tomatoes and the white wine and bring the liquid to a simmer.

As soon as the liquid simmers, add in the chicken stock and continue to simmer until the liquid has reduced slightly.

Pour in the cream and stir until combined. Continue to slowly simmer the sauce until the pasta has cooked.

Drain the pasta, but reserve 1 cup of pasta water.

Add the pasta and ½ cup cheese to the sauce and stir will until the pasta is lightly coated.

Toss in the salmon, parsley and broccoli and toss until everything is well combined.

Serve hot.

Love and Beer Floats

Angela  

Creamy Smoked Salmon Fettucini

4 cups broccoli florettes

2 tablespoons olive oil

1 onion, diced

4 garlic cloves, minced

3 vine ripened tomatoes, diced

1 cup dry white wine

2 cups chicken stock

½ cup cream

6 ounces smoked salmon, roughly chopped

½ cup parmesan, freshly grated plus extra for serving

1 lb fettucini, preferably homemade

2 tablespoons parsley, finely chopped

Salt and pepper to taste

Start by bringing a large pot of salted water to a boil.

When the water has boiled, toss in the broccoli and cook until just barely tender. Immediately remove from the water and plunge into ice water. Let the broccoli soak until it has cooled and drain. Set aside.

Refill the water, add salt and bring it back to a boil.

While waiting for the water to boil, heat the olive oil in a large pan.

When the oil is hot, add in the onions and cook till they are trasnslucent.

Add in the garlic and season well with salt and pepper. Cook until the garlic is fragrant. About 30 seconds.

Stir in the tomatoes and the white wine and bring the liquid to a simmer.

As soon as the liquid simmers, add in the chicken stock and continue to simmer until the liquid has reduced slightly.

Pour in the cream and stir until combined. Continue to slowly simmer the sauce until the pasta has cooked.

Drain the pasta, but reserve 1 cup of pasta water.

Add the pasta and ½ cup cheese to the sauce and stir will until the pasta is lightly coated.

Toss in the salmon, parsley and broccoli and toss until everything is well combined.

Serve hot.

Steamed Clams with Chorizo and Couscous

Practice really does make perfect.

That is not to say that I’m perfect. Far from it. Like, a really great distance away from it. We are talking continents people. But if you practice things, you do get better at them.

My cooking is a complete testament to that. When I started cooking I could barely cook a chicken breast. Look at me now! I mean, I’m no Wolfgang Puck, but I definitely don’t suck. In the beginning, I was just lucky if I served everything warm. These days, my dishes are a stand out more often than not.

I based this recipe off something I had at one of my family’s favorite Orange County eateries, Marche Modern.

The second Wes said he was in the mood for some seafood, I knew I had to do my best to knock off this unlikely but curiously good dish.

While this wasn’t an exact replica of its inspiration, it was a very scrumptious, Angela version of one. And being Angela, I highly recommend it.

You will need…

5 tablespoons olive oil

4 garlic cloves, minced

2 vine ripened tomatoes, diced

½ teaspoon crushed red pepper flakes

1 cup dry white wine

3 pounds Manila clams, rinsed

4 ounces chorizo sausage, thinly sliced

2 cups chicken stock

2 cups water

1 tablespoons butter

10 ounces couscous

½ cup chopped parsley

Salt and pepper to taste

Start by bringing the water and butter to a boil in a medium saucepan. Season well with salt. 

When the water boils, stir in the couscous, cover and remove from the heat.

In a large, deep skillet heat the oil high heat. When the oil is hot, add in the garlic and cook until fragrant. About 1 minute.

Stir in the tomatoes and chorizo and cook until the juices of the tomatoes begin to evaporate. About 4 minutes.

When the liquid has evaporated, add in the wine. Cook until the liquid is reduced by half. About 5 minutes.

Add in the chicken stock and bring the sauce to a simmer.

Pour in the clams and with the sauce simmering, cover.

Let the clams steam until they have all opened. About 3 minutes. Discard any clams that do not open.

When the clams have opened, remove the cover and add in the parsley.

Cook the clams for an additional minute.

Spoon the couscous onto a large serving dish. Pour the clams and sauce over the couscous and serve hot.

Love and Beer Floats

Angela  

Steamed Clams with Chorizo and Couscous

5 tablespoons olive oil

4 garlic cloves, minced

2 vine ripened tomatoes, diced

½ teaspoon crushed red pepper flakes

1 cup dry white wine

3 pounds Manila clams, rinsed

4 ounces chorizo sausage, thinly sliced

2 cups chicken stock

2 cups water

1 tablespoons butter

10 ounces couscous

½ cup chopped parsley

Salt and pepper to taste

Start by bringing the water and butter to a boil in a medium saucepan. Season well with salt. When the water boils, stir in the couscous, cover and remove from the heat.

In a large, deep skillet heat the oil high heat. When the oil is hot, add in the garlic and cook until fragrant. About 1 minute.

Stir in the tomatoes and chorizo and cook until the juices of the tomatoes begin to evaporate. About 4 minutes.

When the liquid has evaporated, add in the wine. Cook until the liquid is reduced by half. About 5 minutes.

Add in the chicken stock and bring the sauce to a simmer.

Pour in the clams and with the sauce simmering, cover.

Let the clams steam until they have all opened. About 3 minutes. Discard any clams that do not open.

When the clams have opened, remove the cover and add in the parsley.

Cook the clams for an additional minute.

Spoon the couscous onto a large serving dish. Pour the clams and sauce over the couscous and serve hot.