Food Blog

KIPlog cooks, eats (and drinks)

Entries from June 2003

Pork Loin with baby leeks and chanterelles

June 17th, 2003 · Comments Off

lionChant.jpgYet another pork recipe. I got some chanterelle mushrooms from River Valley Ranch, at the Evanston Farmer’s Market, and really wanted a meal that focused on them. While there are big hunks of flavorful pork loin on the plate, the mushrooms were the stand out. Not as earthy as some shrooms, chanterelles have a slight flowery-fruity fragrance. Paired with a baby leek and chive sauce, and plated with some mizuna, this was a very good, but quick meal.

I cut a 3.5 lb. boneless pork loin in half, seasoned with cracked pepper and coarse sea salt and seared on all sides, tossed 2-3 cleaned and sliced-up baby leeks and green onions into the pan with enough water to just come up to about 1/4 of the sides of the loins. The pan went into a 350°F oven and took about 25-30 minutes for the interior to reach about 160°F. They came out and rested for a few minutes, and the internal tmep got to 170°F.

While the pork cooked I cleaned the chanterelles. These and morels are the only mushrooms I wash, although I hate to do it, they are gritty otherwise. I dried them off as best I could to help them brown properly in a pan coated with butter and olive oil. When they were almost done browning, I threw in 2-3 sliced leeks, and some chopped fresh chives. After the leeks went translucent, everything but the butter came out of the pan, and a T of rice flour, and a T of regular flour got whisked in with some more butter. Then the braising liquid from the pork went in and got reduced to a very nice sauce.

I plated everything with some rice and some mizuna greens and ate it promptly.

Note: while looking for the descriptive link to the chanterelles above, I found I good looking recipe on an author’s site that be worth trying: Pasta With Chanterelles, Cream and Grand Marnier. One of the author’s characters “thinks the sauce from this pasta would taste good even served over her Birkenstocks”

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Tags: Meat Recipes

Camp Food

June 13th, 2003 · Comments Off

I went camping with 4 friends last weekend, and in addition to drinking large quantities, we also ate large quantities. On these trips I always imagine spit roasting some fowl over specially gathered hardwood. But of course the reality is I’d have to build some sort of rotiserrie contraption, find and cut only the best wood, and keep everybody else from throwing beer cans, Christmas tree-sized pines and other things on the fire for an hour. Too much work, especially when the time is better spent drinking.

While we know how to cook on the fire, my 2-burner propane coleman stove gives us the ability to cook just about anything, ash-free. We don’t usually plan one big communal meal, but several courses, cooked by each of us. The first night in, we just want to eat without a lot of fuss, so some burgers were made whle I cut up a chicken, and put it into a pot with some beer, an onion, salt and tarragon and let it stew for an hour. At one point I did pull the pieces out and brown them in a separate pan to speed things up, but they were browning nicely in the big pot. I have to recommend a non-stick camping cook kit like my MSR kit. While you do have to be careful of the non-stick surface, these things are worth the price, since in camp it’s way too easy to burn things and usually impossible to scrub properly.

The next morning, breakfast was a combination of eggs, sausage and an almost successful biscuits and gravy attempt. Garry did a fairly decent try at it, I can’t say I would have been able to pull it off either, although cooking the gravy longer (and in a non-stick pot) may have saved it. We all ate it though.

It wasn’t too long before we prepared lunch. Garry, being the fire master, engineered a hot-coal producing blaze by arranging some wrist-sized wood parallel, which as he instructed, is the best set-up for producing long-burning coals, which is really the only type of open fire you can cook on. We put a grill over these coals and Garry roasted some Portobellos, while I prepared a cornish game hen. I butterflied it (removed the backbone) and seasoned it with some lemon, tarragon, salt and pepper. It went on the grill with some tin foil on top for about 10 minutes a side.

After a short hike, some model rocketry, and a nap, it was dinner time. There was an array of food, but I made browned some ground beef, that I marinated and froze in some canned chiplotles at home. The ground beef was mixed with some mushrooms and onions, and served on tortillas.

When tend to enjoy shopping in the unfamiliar stores, close to where we camp, but I always try to bring something frozen from home. Frozen foods like a couple of pounds of ground beef or a cornish game hen, helps keep the cooler cold as it defrosts, which usually takes a night and a day in a cooler full of ice and beer.

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Tags: Meat Recipes

Beverage links

June 9th, 2003 · Comments Off

I went camping this weekend and am preparing an account of a few things I cooked while in the woods – chicken with beer, fire-roasted cornish game hen with portobellos, and a ground beef-chipolte filling for tortillas. Stay tuned.

In the meantime here are some beverage links:

I never knew Setting up a Home Soda Fountain could be so dangerous – “CO2 compressed gas can cause frostbite when exiting the tank. The tanks are heavy, and if they tip and fall, could break the valve off causing the tank to rocket through walls killing or injuring yourself or others. Please secure the tank in accordance with proper safety regulations… A large CO2 leak could cause you to suffocate; check for leaks and proper ventilation. If you are in a small apartment or other enclosed space, it is recommended that you vent the used CO2 gas from the syrup pumps outside. Be sure to keep an eye on the CO2 main gauge, as a significant movement of it may indicate a large leak.” via bigSoda which was via Suburb of grace.

The Knowledge for Thirst “A beverage-centric website operated by two gentlemen who really enjoy juices and sodas.” via me3dia, who also has a couple of recent beverage related posts on civet processed coffee and wine futures.

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Tags: Food News and Links