Asian-Style Caramelized Pork

From the kitchen of One Perfect Bite...This is one of the recipes I use when one of those yard-long pork loins from the warehouse store ends up in my kitchen. I shared it, and several others, with the gals in the economy-minded group I monitor. They are exploring and sharing less expensive ways to feed their families and our goal, as a group, was to come up with 5 meals that could be made from one pork loin. We actually ended up with 7, and over the next few weeks I'll be sharing some of the them with you. While young children probably won't touch this, adults and older children really like pork cooked in this way. It is easy to make and is nearly foolproof, but the operative word here is nearly. When working with caramelized meat it is really easy to overcook it. I cut the pork used in this recipe into thin strips which cook very quickly. One minute they are succulent and tender, but the next they become chewable shoe leather. 'Nuff said. I'm not attributing this dish to a specific country because elements of it are shared by several Asian cuisines. I've also taken some Western shortcuts that will raise an eyebrow or two, but they are functional and make short work of this nice dish. I hope you will give it a try. Here's the recipe.

Asian-Style Caramelized Pork...from the kitchen of One Perfect Bite

Ingredients:
1 pound of pork – cut into thin 2 x 1/4-inch strips
1 teaspoon ground black pepper
2 tablespoons fish sauce (nuoc mam)
2 tablespoons lime juice
3 tablespoons vegetable oil
1/4 cup light brown sugar
1 tablespoon grated ginger
1 tablespoon chopped garlic (about 3 cloves)
1/4 cup water
1 medium jalapeno pepper – sliced thinly
Optional: Green onions for garnish

Directions:
1) Marinate pork strips in Combine fish sauce, lime juice and black pepper in a medium bowl. Add pork strips and toss to coat. Let sit for 1 hour.
2) Heat oil in a pan set over medium high heat. Add sugar, stirring occasionally, until sugar is dissolved and turns a darker brown. Remove pan from heat and stir in ginger and garlic. Stir-fry for a few seconds. Add pork and toss to coat.
3) Place pan back on heat. Stir-fry until meat has a dark golden color, about 3 to 5 minutes. Cover pan and let simmer for 5 minutes. Remove cover and add water to pan. Cover pan and cook for another 10 minutes. The sauce should be thick. If not, remove pork and continue to cook sauce until it thickens. Return pork to pan and toss well to coat. Adjust seasoning. Stir in sliced jalapenos. Transfer to a serving plate and garnish with green onions, if using. Serve with rice. Yield: 3 servings.








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Avocado Pudding with Chocolate and Coconut

From the kitchen of One Perfect Bite...This simple silky pudding is a great way for those with a sweet tooth to end a meal. The pudding comes together in minutes and it has enormous appeal for those who crave chocolate desserts. The avocados add a rich silkiness to the pudding that's usually not found in simple desserts, while the coconut milk adds a layer of flavor more typical of something you might be served in the tropics. Variations of this recipe are common on the internet, so it is very difficult to trace the recipe to its original developer. While I have substantially changed its form, I must credit The Taste Space for the inspiration that led to my version of the recipe. I also have to thank the folks at SoCal Avocados for the generous gift that made this past week of testing and experimentation possible. You can find their website, here. As you glance through the ingredient list, you'll see many spots where it would be possible to make substitutions of your own choosing. I liked this recipe and I think you will, too. Here's how the pudding is made.

Avocado Pudding with Chocolate and Coconut...from the kitchen of One Perfect Bite

Ingredients:
2 ripe avocado (about 2 cups mashed)
3 tablespoons honey, or to taste
1/2 cup + 2 tablespoons cocoa powder, sifted
1/4 to 1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
Pinch of cardamom
1 teaspoon lemon juice
1 cup unsweetened coconut milk

Directions:
Blend all ingredients, except coconut milk, in a food processor or blender until smooth. With blender running, drizzle in coconut milk, and pulse until absorbed. Spoon pudding into dessert cups. Chill. Yield: 4 to 5 servings.







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50 Women Game Changers in Food - #36 Edna Lewis - Silken Turnip and Potato Soup

From the kitchen of One Perfect Bite...It doesn't happen often, but sometimes I literally have to look up to the people I look up to. Edna Lewis, a giant of a woman and one whose influence in the food world was enormous, holds position 36 on the Gourmet Live list of 50 Women Game Changers in Food. She was born the grandchild of freed slaves and was raised in the rural community of Freetown, Virginia which they helped to found. She was taught to cook over a wood stove by her Aunt Jenny and the basic skills she learned there were the foundation on which a great culinary career was built. She left home following the death of her father and at 16 found herself in Washington, D.C. She would later move to New York City where her reputation as a Southern cook began to grow. While Edna, a political activist, would go on to become a great chef, and, as a custodian of true Southern cooking, teach a generation of young cooks all she knew, her first jobs in the city were as as a laundress and seamstress. She also worked for a period of time at The Daily Worker and married Steve Kingston, a communist who would later object to her feeding the elite. Shortly after her marriage she met John Nicholson, an antiques dealer who loved Southern cooking. Together they opened a restaurant, The Café Nicholson, where she did all the cooking. Her dishes were simple, delicious Southern food but the café attracted numerous famous faces and it became a watering hole for the literati and glitterati of the day. Edna stayed with restaurant until 1954. In the late 1960's, an injury forced her to stop cooking professionally. Encouraged by Craig Claiborne and Judith Jones, another of our 50 Women Game Changers, she produced her first cookbook, The Edna Lewis Cookbook. Several years later she published what has come to be known as the classic study of Southern cooking, The Taste of Country Cooking. I quote now, " Her books are as much personal memoirs as collections of recipes. They contain wonderful histories of Southern food and reflections on rural life. Her books are full of tips acquired from a lifetime of cooking. Edna’s pioneering chapters on fresh foods and seasonality predate the American culinary revolution." Edna also lived and worked in Chapel Hill, North Carolina, Charleston, South Carolina and Decatur, Georgia. She retired as a chef in 1992 and in the mid-1990’s, she and a group of friends started the Society for the Revival and Preservation of Southern Food. In 2003, she and Scott Peacock, a friend and collaborator, published The Gift of Southern Cooking. She died in 2006 at the age of 89. Some considered her to be "the South's answer to Julia Child". I consider her to be an original who beat the odds and, in the course of her journey, left footprints that made the journey of others infinitely easier.

I have an old copy of a special issue of Food and Wine magazine, called Chef's Recipes Made Easy, and Edna Lewis is one of those featured in the publication. Her contribution is a series of courses that make up a Southern Thanksgiving meal. One of the recipes I'd marked to try was her version of Silken Turnip and Potato Soup. This post gave me the incentive I needed to give it a try. Happily, I can recommend this without reservation. If you are looking for a soup with which to start a meal, this is a perfect candidate. I hope you will give it a try. Here's the recipe.

Silken Turnip and Potato Soup...from the kitchen of One Perfect Bite courtesy of Edna Lewis and Scott Peacock

Ingredients:
6 tablespoons unsalted butter
4 medium onions, thinly sliced
3 pounds turnips, peeled and thinly sliced
1-1/2 pounds baking potatoes, peeled and thinly sliced
Salt
6 cups chicken stock or canned low-sodium broth
1/4 teaspoon freshly grated nutmeg
1/4 cup finely shredded basil, for garnish

Directions:
1) In a large heavy stockpot or casserole, melt butter until it foams. When foam subsides, add onions and cook over moderate heat until softened but not browned, about 5 minutes. Add turnips and potatoes and stir to coat with the butter. Add 2 teaspoons of salt, cover and cook over low heat, stirring occasionally, until tender, about 20 minutes.
2) Stir in chicken stock and bring to a simmer. Cover partially and cook over moderate heat until the vegetables are very tender, about 10 minutes. Working in batches, puree soup in a blender until perfectly smooth. Return soup to the pot and season with salt and nutmeg. Ladle soup into shallow bowls and garnish with the basil before serving. Yield: 12 servings.

Cook's Note: The soup can be made and refrigerated a day before serving.

The following bloggers are also featuring the recipes of Edna Lewis today. I hope you'll pay them all a visit. They are great cooks who have wonderful blogs.

Val - More Than Burnt Toast, Taryn - Have Kitchen Will Feed, Susan - The Spice Garden
Heather - girlichef, Miranda - Mangoes and Chutney, Jeanette - Healthy Living
Mary - One Perfect Bite, Kathleen - Bake Away with Me, Sue - The View from Great Island
Barbara - Movable Feasts , Linda A - There and Back Again, Nancy - Picadillo
Mireya - My Healthy Eating Habits, Veronica - My Catholic Kitchen
Annie - Most Lovely Things, Claudia - Journey of an Italian Cook, Alyce - More Time at the Table, Amrita - Beetles Kitchen Escapades

Next week we will highlight the career and recipes of Severine von Tscharner Fleming. It will be really interesting to see what everyone comes up with. If you'd like to join us please email me for additional information no later than Monday, February 27th.

Milk Chocolate and Caramel Mousse Pie

From the kitchen of One Perfect Bite...I received a bottle of a, new to me, liqueur for Christmas this year. It was Bailey's, but this version had hints of caramel added to the base and that gave the familiar liqueur an entirely new taste. To be honest, I had absolutely no idea what to do with it until last night. This obviously is not going to be a sponsored post. Late yesterday, I was asked to step in and make desserts for a pot luck supper. I quickly bounced ideas against the contents of my pantry and refrigerator and came up with the pie I'm featuring today. As it happens Monday, January 23rd is National Pie Day and that special request is going to make me seem a more informed and better blogger than I actually am. I, quite by chance, have a pie for National Pie Day to share with you this year. I've been holding on to a recipe for a mousse-style pie for a while now. It had been published in the Providence Food Examiner and I had never gotten around to testing it. I had to make a few substitutions because I had no white chocolate in the house, but I thought I could create a milk chocolate version that would be as tasty. It is that. The pie is extraordinarily easy to make, though it requires considerable time to set. It contains no gelatin, so I'd advise it be made a day before you plan to serve it. The pie contains uncooked egg whites. If there are any in your home with compromised immune system, you should use pasteurized eggs when you make this. I think those of you who try this recipe will enjoy the pie and the ease with which it comes together. Here's the recipe.


Milk Chocolate and Caramel Mousse Pie...from the kitchen of One Perfect Bite inspired by Donna Diegel of the Providence Food Examiner

Ingredients:
1 chocolate cookie pie crust
Milk Chocolate Mousse:
1-1/3 cups milk chocolate baking chips
1/3 cup Baileys with a Hint of Caramel
1/2 cup egg whites (about 4 eggs)
1/4 cup sugar
1 cup heavy whipping cream
Sweetened Whipped Cream Topping:
1 cup heavy whipping cream
1/3 cup powdered sugar, sifted
1/2 teaspoon vanilla
Chocolate curls or cookie crumbs for garnish, optional

Directions:
1) Melt chocolate and Baileys spirits in top of a double boiler set over hot water. Use a spatula to blend well and keep from burning. Remove from heat.
2) Using an electric mixer, whip egg whites until soft peaks form. Add sugar, 1 tablespoon at a time, and beat until stiff peaks hold their shape. Set aside.
3) Whip 1 cup heavy cream until stiff.
4) Gently fold egg and whipped cream together.
5) With a large spatula, fold milk chocolate into egg white mixture. Do not over mix.
6) Spoon into cooked pie crust and chill while preparing whipped cream topping.
7) To make topping: Whip heavy cream until soft peaks form. Add powdered sugar and vanilla and continue beating until stiff peaks form. Spoon or pipe onto top of mousse. Decorate with chocolate curls or cookie crumbs. Refrigerate for at least 4 hours before serving. Yield: 6 to 8 servings.








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Shrimp Noodles

From the kitchen of One Perfect Bite...Things are a bit crazy around here. This morning we woke to a light snow that dusted the trees and turned the ridgeline that's visible from the kitchen windows into a scene worthy of a Christmas card. However, the view of the road at the bottom of the hill told an altogether different story. There wasn't a car in sight. We don't get a lot of snow in this part of the valley and because it usually melts quickly, folks tend to stay in rather than chance roads that are in "iffy" condition because of black ice. Normally, that's fine with me. Not so this morning. I was impatiently waiting for a repairman to brave the hill that leads to our house and as I waited there were times I found myself beseeching the heavens with words that were less than prayerful. You see, I have a problem. I have been without an oven for a week now and this man was to be have been my Galahad and right a life turned upside down by the vagaries of a modern appliance. That didn't happen. Oh, he made it up the hill O.K., but the problem was a thermocouple and a part that had to be special ordered. His last words to me were, "maybe next week." Some prince! So, we are going to have another week of stove-top, microwave and toaster oven meals. Fortunately, I have some recipes for this contingency. Tonight's recipe is a really simple stir-fry that can be on the table within thirty minutes. It is great for days when the clock has won the race with time, but you still have a family to feed. This is an Asian-like meal that calls no country home. It consists of noodles and garlic and shrimp that are tossed and stir-fried in a simple soy-based sauced before being rushed to the table to feed the hungry hordes. This is a mildly spiced dish that works well for a week-night meal. It won't make anyone's list of favorites but it is a great fast family meal. You can use precooked shrimp if needs be and any type of pasta can be used if you don't have access to Chinese noodles. The only trick to this dish is not to overcook the noodles prior to stir-frying. Here's the recipe.

Shrimp Noodles...from the kitchen of One Perfect Bite

Ingredients:
12 ounces Chinese noodles or pasta
1 teaspoon dark sesame oil
1 pound peeled, deveined shrimp
2 cups mung bean sprouts
5 green onions (spring onions, scallions), white and green parts
4 teaspoons chopped garlic
2 tablespoons soy sauce
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon granulated sugar
1/2 teaspoon Asian chile paste (I use Sriracha)
3 tablespoons vegetable oil

Directions:
1) Bring 2 quarts of lightly salted water to a boil in a 3 to 4-quart saucepan. Add noodles and cook per package directions until noodles are just done. Drain noodles in a colander. Rinse with cold water and toss with sesame oil.
2) Rinse shrimp in cold water and pat dry with paper towels. Remove tails from the shrimp if needed. In a medium saucepan, bring enough water to cover shrimp to a boil. Cook shrimp in the boiling water for 2 minutes. Drain thoroughly.
3) Rinse mung bean sprouts and drain thoroughly. Chop green onions.
4) Combine light soy sauce, rice wine or sherry, sugar and chile paste in a small bowl. Set aside.
5) Heat a wok or heavy skillet and add oil. When oil is hot, add garlic and noodles. Stir-fry for a minute, and then stir in shrimp and mung bean sprouts. Give sauce a quick re-stir and swirl it into pan. Stir in green onion. Stir-fry for 1 - 2 minutes to heat everything through. Serve hot. Yield: 4 to 5 servings.







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Carrot and Red Lentil Soup with Asian Spices

From the kitchen of One Perfect Bite...I had a substantial quantity of carrots that had to be used, and a recipe that uses lots of them that I had long wanted to try. Guess what I did today? The recipe comes from the old Union Square Cafe Cookbook and it's for a silken carrot soup that has Indian overtones. It has a mild curry flavor and a pleasant warmth that comes from the addition of a small amount of cayenne pepper. The soup may be too spicy for children, but adults will love it. Its real glory, however, is a molten and riveting color that will brighten the gloomiest of days. While there is some chopping involved, this soup is easy to make and table ready in about an hour. I think you will like it, especially if your palate is seeking new flavors. Even the Silver Fox, who looks askance at any preparation that involves copious amounts of vegetables, enjoyed it. I hope you will give this a try. Here's the recipe.

Carrot and Red Lentil Soup with Asian Spices...from the kitchen of One Perfect Bite adapted from The Union Square Cafe Cookbook

Ingredients:
2 tablespoons extra-virgin olive oil
1-1/2 tablespoons grated fresh ginger
1/4 teaspoon cayenne
1/4 teaspoon allspice
1/4 teaspoon ground cumin
1/2 teaspoon curry powder
1/2 teaspoon ground coriander
3/4 cup sliced onions
3/4 cup peeled and sliced parsnips
4 cups peeled and sliced carrots
1/2 cup sliced celery
1-1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup red lentils
1/4 cup basmati rice
7 cups vegetable stock or water
3/4 cup coconut milk
2 tablespoons lime juice

Directions:
1) Heat olive oil in a 3-quart pot or Dutch oven over low heat. Stir in ginger and spices and cook for 1 minute. Add onions, parsnips, carrot, and celery. Season with salt and pepper. Raise heat to medium, cover, and cook for 10 to 15 minutes, stirring occasionally until vegetables are softened, but not browned.
2) Stir in lentils and basmati rice, mixing until well combined with vegetables. Add stock or water and bring to a boil. Lower heat, cover, and simmer for 20 to 30 minutes, until vegetables and rice are tender. In batches, puree the soup in a blender until smooth.
3) Return soup to saucepan, bring back to a boil, and stir in coconut milk and lime juice. Cook for 1 more minute and serve. Yield: 6 servings.








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Two Years Ago Today: Sweetheart Shortbread

Greek Lemon Yogurt Mousse

From the kitchen of One Perfect Bite...I know it's anathema to speak of light desserts at this time of year, but I sometimes feel the need for something that will refresh, rather than weigh down the palate. This lovely mousse was developed by Chef Nick Malgieri and it's included in his book Perfect Light Desserts. The recipe is as simple as it is light, and it will end even heavy winter meals on a bright note. The mousse is easy to make, but I wanted to alert you to some anomalies in the recipe. While they are beaten forever, the eggs whites don't form a true meringue and will look more like marshmallow creme than an Italian meringue. It is also important to beat them only until the sides of the pan in which they simmered are cool to the touch. The gelatin can coagulate if the mixture is beaten for too long a time. I, by the way, think there is too much gelatin in the original recipe. While I've cut back to 2 teaspoons when I prepare this for my family, the recipe below is the one originally developed by Nick Malgieri. The mousse is delicious as is, but berries of any type are a lovely accompaniment. I serve it with candied cranberries during the holiday season. So, if you've had one too many cookies or can't look another piece of fruitcake in the eye, I hope you'll try this dessert. Here's the recipe.

Greek Lemon Yogurt Mousse...from the kitchen of One Perfect Bite courtesy of Nick Malgieri

Ingredients:
1 cup plain fat-free Greek yogurt
1 teaspoon lemon zest
3 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1/4 cup water
1 envelope (about 2 1/2 teaspoons) unflavored gelatin
2/3 cup eggs whites (from 4 or 5 large eggs)
Pinch of salt
3/4 cup sugar
6 to 8 serving vessels (glasses, ramekins, etc.)

Directions:
1) Combine yogurt, zest, juice, and extract in a small bowl. Whisk together and set aside.
2) To a separate small bowl, add water. Sprinkle gelatin on top and set aside.
3) Fill a medium saucepan halfway with water. Boil over medium heat. Meanwhile, to the bowl of a stand mixer, add egg whites, salt, and sugar, stirring gently to combine. Once water is boiling, carefully lower stand mixer bowl into saucepan. Whisk gently until sugar is dissolved and eggs are near-scalding to the touch. Remove bowl from pan.
4) Scrape gelatin into egg mixture and whisk quickly and thoroughly to combine.
5) Secure bowl to your stand mixer. Using the whisk attachment, whip egg mixture at medium-high speed until the outside of the bowl is totally cool to the touch. (This took me about 8 minutes.) Once this occurs, add yogurt mixture. Continue whipping a few more seconds, until it's all combined.
6) Divide mixture among serving vessels and refrigerate for at least 45 minutes. Serve cold, with berries if they are available. Yield: 6 to 8 servings.








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Yiaourtopita - Greek Lemon and Yogurt Pound Cake

From the kitchen of One Perfect Bite...We've been sharing Turkish meze (appetizers) with friends who also enjoy large meals made from a variety of small plate dishes. I'm by nature a grazer and love the variety that's possible when meals are built this way, but I always have a problem deciding how to end them. The classic dessert choices would be fresh fruit or pudding, but local fruit is in short supply at this time of year and not all our guests would appreciate pudding at the end of a meal. While trying to puzzle what I'd serve, I came across a recipe for a Greek pound cake that was developed by Lynn Livanos Athan. It sounded delicious and I thought it would be a perfect finale to our meze plate supper. The cake is kissed with lemon and made with yogurt, so I thought it would be moist and tender as well as tasty. Fortunately, it did not disappoint. The cake comes together quickly and the only caution I have to share with you involves the yogurt used to prepare it. Use full fat Greek yogurt and drain it for at least 30 minutes before adding it to the batter. That precaution will help prevent the cake from becoming gummy. While the cake can be served with fresh fruit, it also works well as a stand-alone. If you are looking for a new recipe for pound cake you might want to give this version a try. It's very nice and I think you will enjoy it. Here's the recipe.

Yiaourtopita - Greek Lemon and Yogurt Pound Cake...from the kitchen of One Perfect Bite courtesy of Lynn Livanos Athan

Ingredients:
3 1/2 cups all-purpose flour
Pinch of salt
2 teaspoons baking powder
2 teaspoons baking soda
1 cup unsalted butter
1-1/2 cups sugar
2 large eggs, plus 2 whites
2 cups plain yogurt (preferably Greek-style strained yogurt)
1 tablespoon vanilla extract
Grated zest of 1 large lemon
Confectioners' sugar, for garnish

Directions:
1) Measure 2 cups yogurt into a fine mesh strainer. Allow to drain for 30 minutes to remove excess moisture.
2) Preheat oven to 375 degrees F. Generously butter a 12 cup bundt or tube pan.
3) Sift flour, salt, baking powder, and baking soda together in a medium bowl and set aside.
4) Using a mixer on medium-high speed, cream butter until light and fluffy, about 5 minutes. Add sugar and continue to mix for about 5 minutes longer. Add whole eggs and egg whites and continue beating at medium speed until the mixture is creamy and smooth.
5) With mixer on low speed , add flour and yogurt to batter, alternating between each. As soon as the flour and yogurt are completely mixed in, turn off the mixer. Over mixing will cause cake to be tough. Stir in vanilla and lemon zest. Spoon batter into prepared pan.
6) Lower oven heat to 350 degrees F. Bake cake for about 45 to 50 minutes or until a cake tester inserted into the center comes out clean. Cool in the pan for 10 minutes before inverting on to a plate. When cool, dust with confectioners' sugar. Yield: 12 to 16 servings.







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Cranberry Mousse

J

From the kitchen of One Perfect Bite...This simple recipe was developed in the Ocean Spray Test Kitchen. It's another example of the great food that these test kitchens can produce. This mousse is simple enough for children to prepare, but it's lovely tart flavor speaks to older and more sophisticated diners. I originally made the mousse to serve as a luncheon dessert. It worked well and I loved its color, so I held on to the recipe and still make it when the opportunity arises. If you entertain for lunch, you might want to give this a try. It's also great for busy days when you'd like a creamy but effortless dessert. While it requires just minutes to prepare, the mousse needs to chill for several hours before it can be served and adequate time must be built into your game plan. Cranberry Jello is usually available during the lead up to the Thanksgiving and Christmas holidays. It's best to stockpile it at that time because it will be hard to find later in the year. Raspberry Jello is an adequate substitute. I think some of you will really enjoy this. Here's the recipe for those who are tempted to give it a try.

Cranberry Mousse...from the kitchen of One Perfect Bite courtesy of Ocean Spray Test Kitchen

Ingredients
1 cup cranberry juice
1 package (3 ounces) cranberry or raspberry gelatin
1 can (14 ounces) jellied cranberry sauce
2 cups whipped topping, thawed

Directions
1) Heat cranberry juice cocktail to boiling in a saucepan. Remove from heat and stir in raspberry gelatin until dissolved; transfer to a large mixing bowl.
2) Using an electric mixer on high speed, beat cranberry sauce in a small bowl for 1 minute. Stir into gelatin mixture. Chill until mixture begins to thicken, but not set.
3) Gently mix in whipped topping, using a rubber scraper. Spoon into serving dishes or prepared pie shell. Chill until firm. Yield: 8 serving.









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Cranberry Shortbread Cookies - Eggless Cooking
Maple Cranberry Scones - Foodness Gracious
Cranberry Pecan Power Bars - For the Love of Food
Oatmeal Cranberry Muffins -The Harried Cook
Cranberry Pork Loin - A Foodie and Her Family