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Sunday, January 30, 2011

You've Been Chopped! - Mushroom and Sour Cream Sauce Phaedra Style

This was the last recipe! It was yummy. I channeled my mushroom alfredo sauce, but with a twist. I used the sour cream which was the last ingredient and instead of putting it over pasta, it was used as the sauce for our polenta.

1 pkg crimini mushrooms, chopped
1 leek, chopped
4 cloves of garlic, chopped
1/4 milk
2 tbsp parmesan cheese
1/4 white wine
2 tbsp sour cream
Salt and pepper to taste.
slices polenta, fried

In a large saute pan, heat extra virgin olive oil. Saute the leeks, until limp. Add the garlic, and mushooms and saute until cooked. Add the white wine. Saute for about 7 - 10 minutes. While the mixture is cooking, spray a hot griddle with Pam. Cooked the sliced polenta until golden brown. Right before serving, slowly add the milk and continue stirring. The milk has the potential to curdle so make sure you either turn the heat down to low or turn it completely off. Add the cheese a little at a time and stir until completely melted. Again, the cheese could clump, so you want to make sure you don't add it all at once. Stir in the sour cream. On a plate, place 1 - 2 slices of the sliced polenta and spoon over the mushroom mixture.

You've Been Chopped! - Parsnips and Brussel Sprouts Phaedra Style

This was the second recipe I came up with tonight. I gotta tell you I had a blast thinking up recipes. Especially since I had no clue what parsnips tasted like and had never cooked them before. I assumed they tasted a bit like a cross between carrots and turnips.

4 Parsnips, peeled and cubed
7 Brussel sprouts, quartered w/ends cut off
5 strips of bacon, chopped
salt and pepper
1/4 cup chicken stock
2 tbsp unsalted butter
2 tbsp olive oil
1 tsp freshly ground nutmeg

In about 2 tbsp olive oil and 2 tbsp butter, add the parsnips. These little beauties are quite hard and will take a bit to get soft. Saute on medium to high heat, stirring fairly frequently. Add the bacon and keep stirring. Add the quartered brussel sprouts. Add the chicken stock and continue sauteeing. Add salt and pepper taste and the freshly ground nutmeg.

You've Been Chopped! - Pork Tenderloin Phaedra Style

Have you all seen that "reality" show on Food Network, Chopped, where there are three chef's who are given a basket of 3 - 4 ingredients and they are given a time limit to come up with a main course with those ingredients that the judges actually like. A friend of ours came over tonight and we decided to have our own version of chopped. It was a blast! I will give you the three recipes I came up with. The 5 ingredients they brought over were: Crimini mushrooms, Sour cream, Parsnips, Polenta and Pork tenderloin. The first recipe is for the Pork tenderloin:

1 1/2 lbs pork tenderloin
3 tbsp dried rosemary
3 tbsp dried thyme
2 tbsp jerk seasoning
1 tbsp chili powder
1 tbsp chipotle powder
1 tsp sea salt
1 tsp fresh ground pepper
2 tbsp extra virgin olive oil
1/4 chicken stock.
In a bowl mix all ingredients together into a paste. Rub the tenderloin with the paste. Place in a shallow baking dish. Preheat oven at 425 degrees. Bake the tenderloin for about 40 minutes until the internal temperature reaches about 170 degrees (well done). At about 10 minutes prior, add about 1/4 cup chicken stock to the bottom of the dish. This will create a nice little gravy for the pork.