The Occasion: Quick and easy weeknight dinner. Lots of flavor, little fuss and bother. 

​What Makes It Special? Regular readers of this blog know that I am the unofficial spokesperson for pork tenderloin (Big Swine – call me!) I rely on its ease of preparation and versatility. Pork tenderloin can take on many different flavor profiles depending on the seasonings. This one is vaguely Mediterranean, with fresh rosemary, lemon zest, and balsamic vinegar in the forefront. 

Kitchen Tip: The recipe calls for capers in the sauce, but in my opinion, you don’t need ‘em. The balsamic sauce is just fine without them. Next time, no capers. 

Kitchen Tip #2: I always like to brine the pork tenderloins before proceeding with any recipe. A quick soak in the salty water for just 30-45 minutes will keep the meat nice and juicy while it cooks. 

Click on the photos to enlarge them and read the captions.

The Verdict: Simple preparation, speedy cooking time, and supremely satisfying. Add some roasted potatoes and a green vegetable to the plate for a well-rounded meal and enjoy!

Balsamic Roast Pork Tenderloin
Recipe Source: Kevin Is Cooking
 
INGREDIENTS:

• 3 pounds of pork tenderloin (two 1-1/2 pound tenderloins)
• 4 cloves of garlic, crushed
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons grated lemon zest
• 2 tablespoons olive oil, separated
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 cup beef stock
• 1/2 cup balsamic vinegar
• 2 tablespoons butter
• 2 tablespoons capers (optional)

DIRECTIONS:

• Preheat the oven to 450˚F.
• Combine the garlic, rosemary, lemon zest, one tablespoon oil, salt and pepper into a paste. Press this mixture onto the tenderloins.
• In a large skillet with an oven proof handle, heat 1 tablespoon of oil over medium heat. Add the tenderloins and cook, turning frequently, until brown on all sides, about 8-10 minutes.
• Transfer to the oven and roast for 12 minutes.
• Remove pork from the pan and keep warm.
• Set the pan over high heat and stir in the beef stock and vinegar, scraping up the cooked bits. Bring this to a boil and cook until reduced by half. Turn the heat off, whisk in the butter, 1 tablespoon at a time until melted. Stir in the capers (if using).
• Cut the tenderloin into thick slices and serve with balsamic sauce spooned over the top. 

The Occasion: It’s right there in the name. These cookies were made for tea time, a coffee break, or perhaps a late night snack with hot milk or cocoa. They’re a little on the dry side (on purpose) and not too sweet – the perfect go-with for a cuppa something warm. 

The Recipe: This recipe for Vanilla Bean Shortbread Tea Cookies comes from the food blog The View From Great Island. This blog is just brimming with tempting recipes – I will be back, and you should check out the site too. 

But what your guests will remember is how rich and buttery these shortbread cookies are. And even better, there’s only 1 cup of butter (2 sticks) in the recipe, which yielded @ 50 cookies. That’s not bad at all for shortbread. 

Kitchen Tips: I’m often intimidated by cookies that require a rolling pin and cookie cutters. I find it challenging to manipulate the dough to a specific thickness without tearing it and/or sticking the whole thing to the counter. For me, having the right tools and the right attitude makes it easier.

Tool #1: A large, clean counter or workspace. Take a few minutes to clean up and clear the space in advance.

Tool #2: Flour, lots of it. Toss generous handfuls on the counter before rolling out the dough with a thoroughly dusted rolling pin. Dust your hands too so you can press torn pieces of dough together and smooth out the seams.

Tool #3: Use a pastry scraper to lift the dough from the work surface. I do this several times during the rolling process, sometimes flipping the dough like a pancake so I can roll on the other side.

As for the attitude? A laissez faire approach works best for me regarding dough thickness and cookie yield. I always intend to do what the recipe says, but I refuse to freak out if my dough is a touch thicker or thinner. In this case, the recipe called for ¼-inch thick dough and a yield of 2 dozen cookies. My dough was thinner and my cutters were on the small side, so I got about 50 cookies from my batch. Be sure to adjust your baking time though! I watched carefully and shaved a few minutes off the oven time. 

Click on the photos to enlarge them and read the captions.

The Verdict: For a simple, un-sexy, non-chocolate cookie, these were a huge hit. Many compliments and recipe requests were received. (Here it is!) Vanilla Bean Shortbread Tea Cookies offer the perfect excuse to bring out all the pretty cups and plates for a vintage tea party. Enjoy!

Vanilla Bean Shortbread Tea Cookies
Recipe source: The View From Great Island
Yield: makes approximately 2 dozen
 
INGREDIENTS:

• 1 cup unsalted butter (2 sticks), at room temperature
• 1/2 cup confectioners sugar
• 2 cups all-purpose flour
• 1 vanilla bean, seeds scraped out
• 1 tablespoon pure vanilla extract

DIRECTIONS:

• Cream the sugar and butter together in a stand mixer with the vanilla bean seeds. Blend in the flour and vanilla extract until the dough comes together.
• Sprinkle flour on your work surface, then place the soft dough there and divide it into two disks.  Wrap the disks in plastic wrap and refrigerate until firm, about an hour.
• While the dough is chilling, preheat the oven to 350F.
• After the dough is chilled, roll it out on a floured surface to about ¼-inch thick and cut out the cookies. Place them on a parchment or Silpat lined baking sheet.
• Put the baking sheet in the refrigerator while you clean up.
• Bake the cookies for 10-13 minutes until firm.
• Cool on a rack.

The Occasion: Putting on the Ritz without putting up a fuss. Maple-Bourbon Glazed Salmon with Cranberry Chutney looks fancy and tastes amazing. It includes multiple components and lots of ingredients – but don’t worry, it’s easier than it looks and is absolutely worth a try! 

The Recipe: Our wonderful fish supplier – Hooked on Fish – introduced us to this recipe which originally came from Half Baked Harvest, a blog featuring simple, seasonal, whole foods. Loaded with flavor, this is the type of dish that savvy home cooks like to have in their repertoire – looks and tastes super-special, but in fact is simple and straightforward.

Serve With: The recipe includes salt-roasted potatoes with chopped rosemary, which I highly recommend. I've roasted a lot of potatoes in my lifetime, but there's something very special about these.

Looks like a lot of salt, but somehow, when it comes time to stick your fork in, it is just the right amount. 

Kitchen Tip: Some people love cranberries only at Thanksgiving and the winter holidays. I am not one of those people and am down with the cran all year round. (Presuming I was smart enough to buy and freeze a few bags when they were abundant in the stores.) 
​
Click on the photos to enlarge them and read the captions.

The Verdict: There’s nothing not to like here. The maple-bourbon glaze is heavenly. Some of the best home cooks we know use this glaze for salmon on the regular and don’t even bother with the chutney. I get it but prefer to gild the lily by adding the sweet/savory sauce as a tantalizing go-with.

Next time I will increase the quantity of savory ingredients – more diced jalapenos, more ginger, and a bit more vinegar. Also I need to allow more time for the maple-bourbon sauce to boil, thicken, and reduce by half. I rushed and ended up with a tasty sauce that was more like au jus than a glaze. There will most definitely be a next time, so we’ll get it right then. Enjoy!

Maple Bourbon Glazed Salmon with Cranberry Chutney and Salt Roasted Potatoes
Recipe source: Hooked on Fish, adapting the original recipe from Half Baked Harvest
 
INGREDIENTS:

​For the Salmon

• 1 lb. salmon cut into 3 or 4 pieces
• 2 tablespoons olive oil
• ¾ cup pure maple syrup
• 5 tablespoons bourbon
• ¼ cup soy sauce
• 1¼ cup orange juice
• ½ teaspoon cayenne pepper
• Salt and pepper to taste

 
For the Chutney

• 2 cups fresh cranberries
• 1 cup chopped apples
• ¼ cup apple cider vinegar
• ½ to ¾ cup brown sugar or to taste
• 2 tablespoons freshly grated orange zest
• 1 tablespoon grated fresh ginger
• 1 small cinnamon stick
• 1 jalapeño seeded and chopped – Note: Taste the jalapeño to assess the heat, then modify the quantity to suit your taste

 
For the Potatoes

• 2 pounds baby red potatoes, each 1½ to 2 inches in diameter
• 1 ½ tablespoons extra-virgin olive oil
• 2 teaspoons coarse sea salt
• 1 tablespoon fresh rosemary, chopped

 
DIRECTIONS:

• Preheat an oven to 350°.
• Arrange the potatoes in a single layer in a roasting pan. Pour the olive oil over them and turn to coat well. Sprinkle with the salt and rosemary, turn the potatoes.
• Roast until the skins are slightly wrinkled and the insides are tender and creamy when pierced with the tip of a sharp knife, about 45 minutes.
• Meanwhile, place the salmon in a 9x13 inch baking dish. In a small bowl whisk together the maple syrup, bourbon, soy sauce, orange juice, and cayenne pepper. Pour the sauce over the salmon. Let sit while you prepare the chutney.
• In a medium sauce pot, combine the cranberries, apples, apple cider vinegar, brown sugar, orange zest, ginger, cinnamon stick, and jalapeño. Pour in 1 cup water and bring the mixture to boil.
• Reduce the heat, cover and simmer 20-25 minutes or until the sauce has reduced and thickened and the cranberries have burst. Taste and add more brown sugar if needed. Remove from the heat to cool.
• While the chutney is cooking, cook the salmon. Heat a medium skillet over medium-high heat and add a tablespoon of olive oil.
• Remove the salmon from the bourbon-maple mixture and carefully add to the hot skillet, skin side up. Sear the salmon for 3-4 minutes and then flip and continue cooking for another 4-5 minutes or until the salmon reaches your desired doneness. Cooking times will vary depending on the size of your salmon. Remove the salmon from the skillet and place on a plate.
• Reduce the heat in the skillet to low and carefully pour in all of the bourbon-maple mixture. Bring the sauce to a boil, reduce the heat and simmer until reduced by half and the sauce is syrupy.
• Remove from heat and drizzle the hot glaze over the salmon, reserving some of the glaze for serving.
• To serve, place a little cranberry chutney on the bottom of a plate. Top with salmon and drizzle the salmon with the bourbon-maple glaze. Serve the potatoes on the side.

Afternoon Dance Break is a recurring feature that invites you to get up from the desk, crank up the tunes, and dance your fool head off for a few minutes before resuming the daily grind. Want more dancing? Find past ADBs here.

With so many stressful things going on in the world, plus family or personal troubles that many people also cope with, sometimes the only thing to do is SHAKE IT OFF.

Yes, take 7 minutes right now to indulge in a personal dance party. Just two songs to move your body, shake it, shimmy it, lip sync, play air guitar, whatever it takes.

I promise, you'll burn off a little stress and end up with a smile on your face, ready to tackle the rest of your day. So hit Play, turn up the volume, and Hit the Floor! 

The Fish for Dinner feature chronicles my education in the ways of fish-cookery. I grew up avoiding fish other than sticks and was well into adulthood before adding the real deal into my diet, usually at a restaurant. The impetus to cook more fish at home comes from joining a sustainable fish program through Hooked on Fish. I’ll tell you what we made and how we liked it, plus occasionally a few tips and tunes too.

​The Occasion: This recipe works equally well for a weeknight family dinner – hits the table in 30 minutes – as for a company meal on a Saturday night. Easy and flavorful, it’s hard to go wrong with this recipe for Thai-Style Halibut with Coconut-Curry Broth.

The Recipe: Ellie Krieger is one of the Food Network chefs whose focus is on healthy eating. I’ve enjoyed many of her recipes before, and this Thai-Style Halibut with Coconut-Curry Broth is another one for the Keeper file. Substitute another white, lean, and firm fish (such as grouper or striped bass) if you prefer. 

What Makes It Special? I am a sucker for all things with a Thai flavor profile so this recipe really rings my bell. Coconut milk, red curry paste, lime and fresh herbs. (Cilantro is traditional, but we have a hater in my house and often swap Thai basil or parsley instead.)

Monobody is a Chicago-based band, producing ear candy in the math rock/jazz/post-rock categories. Please enjoy this long track titled Curry Courier Career. ​

Serve With: The recipe calls for a base of steamed spinach underneath the fish and broth. I think a scoop of brown rice makes a nice alternative.

Kitchen Tip: As written this recipe is on the mild side. Perfect for kids and those who are sensitive to heat, but if you’re a fan of spice in your food, up the quantity of curry paste. Like double. 

Click on the photos to enlarge them and read the captions.

​The Verdict: Quick, easy, and delicious. The trifecta of tasty dinnertime treats. Go on and get you some. You won’t be sorry.

Thai-Style Halibut with Coconut-Curry Broth
Recipe source: Ellie Krieger for Food Network
 
INGREDIENTS:

• 2 teaspoons vegetable oil
• 4 shallots, finely chopped (about 3/4 cup)
• 2 1/2 teaspoons red curry paste, or 2 teaspoons curry powder
• 2 cups low-sodium chicken broth
• 1/2 cup light coconut milk
• 1/2 teaspoon salt, plus 1/4 teaspoon, plus more for seasoning
• 4 (6-ounce) pieces halibut fillet, skin removed
• Steamed spinach
• 1/2 cup coarsely chopped fresh cilantro leaves
• 2 scallions, green part only, thinly sliced
• 2 tablespoons fresh lime juice
• Freshly ground black pepper
• 2 cups cooked brown rice, for serving

DIRECTIONS:

• In a large sauté pan, heat the oil over moderate heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes.
• Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.
• Season the halibut with 1/4 teaspoon salt. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce. Cover and cook until the fish flakes easily with a fork, about 7 minutes.
• Arrange a pile of steamed spinach in the bottom of 4 soup plates. Top with the fish fillets.
• Stir the cilantro, scallions, and lime juice into the sauce and season, to taste, with salt and pepper. Ladle the sauce over the fish and serve with rice.