Stuffed pork tenderloin.

Hello. This was one of the best things I've made in a while. You need an eggplant, pork loins, mozzarella, spinach, and basil. Start by Putting a pot big enough to fit the eggplant half full of water on the stove to boil, add salt. Peel your eggplant and put it in the boiling water for 12-15 minutes, you'll need to weigh it down, it floats. take it out of the water and let it drain, cut it in half lengthwise, and pat it dry with paper towels. Then cube it, you're going to have to continue to pat this dry. When thats finished toss the eggplant in olive oil, salt, and pepper and the put it in the broiler for 8-10 minutes. While these are baking I started preparing the tenderloins. I used 2 single tenderloins, you could use one thicker one and butterfly it. I got these very cool frozen basil cubes from Trader Joe's. Start by spreading the basil on the pork, then you're going to layer the filling, and the cheese will be the glue. First I put a few cubes of mozzarella, then some of the roasted eggplant, some more mozzarella, then the spinach, some more mozzarella, and finally the other tenderloin. Season the outsides with salt and pepper, pin them together with some tooth picks and bake on 375 degrees for 10-12 minutes. On the side just some penne with peppers, tomatoes, and mozzarella. Viva Italiano!

Do the Dip!

These were very delicious flavor explosions in a world of dipping fantasy. The first was simply grilled cheese but with ciabatta spread with some white pepper aioli, which I have become obsessed with making and eating, and some aged white cheddar from New Zealand which I bought from Trader Joe's. The dip was a creamy marinara. I started by sautéing some garlic, sweet long red pepper, and jalapeno. After the veggies are done turn down the heat and add the red sauce stir until the heat is just above a simmer. Then you add some half and half, and continue to stir until the cream has reduced and the mixture has thickened a bit.

The second is Teeny Tiny Baby Potatoes(real name.) with pears and pancetta. To begin Half the potatoes and parboil them then stick them in the freezer on a single layer to cool them down. Then peel, core, and dice one D'Anjou pear, I save a few slices for a garnish. Next heat some olive oil and some agave nectar, or honey and add the potatoes all face down, and the diced pear. The key is to leave it alone but don't burn them to get a nice sweet crispy bottom. When that happens turn down the heat to medium, add the pancetta over the top, (all I could find was diced pancetta from Trader Joe's,) and put a lid on it. It should only take a couple of minutes, when its about half done, take the lid of and the you can toss everything. Be quick but gentle about it, to ensure not breaking the potatoes. The dip was a mixture of dijon, mayo, olive oil, black pepper, a little bit of the white wine I was drinking. I hope you enjoyed the two for one. Thanks!

The other half of the squash.

For a late dinner I cubed and roasted the remaining squash in olive oil, salt and pepper. Then I skinned and boiled some yukon gold potatoes. When the veggies were done boiling and roasting I drained the potatoes and added the squash to them. I then added half and half, butter, salt, white pepper and a tiny spoonful of agave nectar, and mashed. They were bright in color, sweet and wholesome in taste, over all pretty unique tasting compared to your average mashed potatoes. Along side just some brussel sprouts boiled then set in an ice bath until cooked and sauteed in olive oil, salt, and pepper. Fresh parmesan on top. Very easy, enjoy! Sorry about the picture quality i've been using my ipod.

Salmon with Acorn Squash.

I bought an acorn squash, turns out, it was delicious. I peeled it, split it, and deseeded it (keep the seeds, wash them,) cubed it. Cubed some Yukon gold potatoes, and purple potatoes as well. Then I tossed the potatoes and squash in olive oil, some fresh grated turmeric root, salt, pepper and thyme. Roast them at 350 degrees for about 30 minutes. While the veggies are roasting, also roast some of the grated turmeric root and the squash seeds. Make a white pepper aioli for the salmon; mayo, olive oil, fresh and powdered garlic, and a nice sized helping of white pepper. Then in a food processor add the toasted seeds and turmeric and some breadcrumbs, blend until the seeds are the size of the breadcrumbs (you may have to comb some of the larger pieces of seed out.) Spread a thin layer of the aioli on the salmon and coat with the bread crumbs. Roast at 350 as well for 12-15 minutes. The rice I cook with a little bit of rice spice from a market in london, has curry type flavors that go well with the turmeric through out the dish. Mmm.

Purp.

It's been a while but I'm back. I've been cooking much more again and using my imagination so the next few post should be pretty good. In this edition.... Goat cheese stuffed fresno peppers, broccolette, and purple potatoes. start but par-boiling the potatoes, when they are semisoft take them out of the water and put them on a single layer in the freezer for about 10 minutes. You want them to be cold but not frozen. Next I start boiling water in a steamer for the broccolette. Then a mixture of mostly goat cheese, a little mayonnaise, olive oil, habaneros, white pepper, and corn. Split and deseed the fresno peppers, stuff with goat cheese mixture and top with bread crumbs seasoned to your liking. Bake at 400 degrees for about 10 minutes. While this is baking heat some butter in a pan, when hot add your potatoes. Fry until deep purple and the skins a crisping. Steam your broccolette for 3 minutes. I like it a little crispy still. I served it with blackberries, They went very well with the purple potatoes and the goat cheese. Happy Cooking!!