For a commemorative post, I have decided to offer a multitude of recipes. This was a menu I did for a cooking class recently. A local law firm decided to have a staff party at the cooking school and spend a couple of hours watching me cook up some food and anecdotes. It turned out well in the end.
The menu was titled "Apple of My Eye" and after reading the recipes, I hope you can locate the re-occurring theme.
I won't be offering any variations or helpful hints; since it was a paid class, it is possible that the class may feel ripped off if the chef went ahead and simply gave away all the hints and tricks. I suppose they could have paid to listen to my playful banter and witticisms. Yeah. Right.
Sweet Potato and Roasted Apple Soup
1 large Red Onion, cut in chunks
2 Cloves of Garlic, crushed
4 Macintosh Apples, cores removed
7 Sweet Potatoes, peeled and cut in chunks
Pinch of Allspice
Pinch of Dried Ginger
Pinch of Clove
Pinch of Cinnamon
Drizzle Canola Oil
2l Chicken Stock
Salt & pepper, to taste
In a sauce pan, heat oil. Add onion and cook for two minutes. Add apples and garlic. Cook for two minutes. Add potatoes and spices and cook for two minutes or until potatoes are little brown.
Add stock and bring to a boil. Reduce to a simmer and cook for 20 minutes.
Using a blender, liquefy soup. Season to taste.
Serves 10 – 12.
Gorgonzola and Apple Rolls
450 g pecans, finely chopped and toasted
4 Golden Delicious Apples, grated (make sure they’re delicious!)
12 Sheets of Phyllo
400 ml Unsalted Butter, melted
400 ml Gorgonzola Cheese
1 Sprig of Rosemary, chopped
Preheat oven at 350 degrees.
In a bowl, combine apples and cheese.
Lay out pastry and lightly butter with pastry brush. Sprinkle rosemary. Lay another sheet and repeat. Sprinkle half the pecans and half of the apple mixture. Roll tightly and place onto baking sheet.
Repeat and use whatever remainder of the filling there is.
Bake for 20 minutes, or until golden.
Cut into medallions and serve with salad of your choice.
Serves 10 – 12.
Pork Tenderloin with Sour Dough Stuffing with Cranberry Leek Sauce
4 Pork Tenderloins, butterflied and flattened
1 Sprig of Fresh Sage, chiffonade
1 Large Loaf of Sour Dough Bread, cut into squares
100 g Dried Cranberries
4 Granny Smith Apples, grated
Splash of Rum
Dab of Butter
200ml White Wine
1 Small White Onion, finely diced
4 Cloves of Garlic, Crushed
1 Leek, julienne
500 ml Whipping Cream
50ml Maple Syrup
Salt and Pepper to Taste
Preheat oven to 350.
In a sauté pan, melt butter on medium heat. Add half the garlic onion and cook for 1 minute. Add apples and cranberries. Cook for 2 minutes. Add bread and half the wine. Remove from heat and soften bread. Season to taste. Let cool.
Lay out tenderloins flat with presentation side down. Distribute stuffing evenly in the tenderloins. Roll over tightly.
In a frying pan, sear pork in oil. 1 Minute each side. Place on a baking sheet and cook in oven for 15 minutes.
For the sauce, in a frying pan, melt remainder of butter until frothy. Add remainder of garlic and leek. Saute for 1 minute. Add remainder of wine and let reduce by half. Add whipping cream and reduce by one third. Season to taste.
Serves 10 to 12.
Hmmm. I think that's enough. The starch was Apple Potato Pancakes but maybe I'll save that for another day.