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Posted by Millie on April 7, 2008, 8:56 pm, in reply to "Re: Stephanie Kimmel recipes"
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Pork Tenderloin Roasted with Curry Spices, Peach and Ginger Chutney
by Stephanie Pearl Kimmel
Serves 4
Ingredients:
2 pork tenderloins, about 1 pound each
Salt and pepper
1 tablespoon curry paste, either purchased or made from your favorite blend of curry spices with enough vegetable oil added to make a paste
1 cup Peach and Ginger Chutney (recipe follows)
Trim the tenderloins of excess fat and connective tissue and rub with salt and pepper. Rub with curry paste and set aside to marinate at room temperature for about an hour. Meanwhile, make Peach and Ginger Chutney.
Peach and Ginger Chutney
6 ripe peaches (about 2 pounds)
1/2 cup apple cider vinegar
1 cup brown sugar, packed
1 small lemon, sliced thin and seeded
2 tablespoons peeled and finely diced fresh ginger
2 cloves garlic, minced
1/2 red bell pepper, chopped fine
1 small jalapeno pepper, seeded and minced
1/2 cup golden raisins
1/2 cup raisins
1/2 teaspoon salt
Dip peaches in a pot of boiling water for 1 minute, then plunge in cold water and slip skins off. Pit peaches and cut in 1/2-inch dice.
Bring vinegar and sugar to boil in a large, non-corrosive saucepan. Add the peaches and all of the other ingredients and bring to a simmer. Cook, stirring occasionally, until mixture thickens. (Any leftover chutney can be stored in the refrigerator for several months and can be used as a condiment for other curries, as a wonderful relish for ham or turkey sandwiches, or whisked into a vinaigrette for spinach salad.)
Preheat the oven to 375 degrees.
Blot the tenderloins with paper towels. Heat vegetable oil in an oven-proof skillet, add the tenderloins and brown quickly on all sides. Put skillet on a rack in the center of the oven and roast to an internal temperature of 150 degrees, 12 to 15 minutes. Remove tenderloins to a cutting board and let rest for about 5 minutes, covered loosely with foil. Carve into slices about 1/4 inch thick and divide among 4 dinner plates. Spoon the chutney decoratively over the pork. Serve with steamed basmati rice and sautéed spinach.
Oregon Blue Cheese Gougeres
by Stephanie Pearl Kimmel
Makes about 24 3-inch puffs
These moist cheese puffs are the traditional harvest snack for the grape growers and winemakers of Burgundy. I created this version with the blue cheese from the Rogue River Valley Creamery to complement Oregon's wonderful Pinot Noir.
Pinot Noir Cookbook
Ingredients:
10 tablespoons unsalted butter
3/4 teaspoon salt
2 cups unbleached flour, sifted
5 large eggs
1 cup Oregon blue cheese, crumbled (or substitute another blue-veined cheese)
Freshly ground black pepper
1 egg, beaten
Preheat oven to 375 degrees.
Combine 1-1/2 cups of water, butter and salt in a saucepan and bring to a boil. Remove from the heat immediately and add all of the flour at once, stirring vigorously with a wooden spoon. When the flour is incorporated, return the pan to the heat for several minutes, stirring constantly until the mixture starts to dry out and pull away from the edge of the pan. Away from the heat, add the eggs one at a time, mixing each one until well blended. The dough should be soft and shiny. Add the blue cheese. Season with black pepper and more salt if needed.
Butter a baking sheet. Using either a soup spoon or a pastry bag with a large plain tip, make mounds about 2 inches in diameter. Using a pastry brush, paint tops with a glaze of the beaten egg. Bake for about 35 minutes, or until puffed and golden brown.
The puffs are at their best when served warm from the oven, but are also delicious at room temperature. They can be made ahead and frozen, then popped in the oven to reheat just before serving.
Stephanie Pearl Kimmel, Founding Chef & Owner
Marché, Eugene, OR
In 1972, Stephanie opened the Excelsior Café in Eugene, spearheading a Northwest culinary movement with her use of seasonal menus that celebrated the bounty of the region. The restaurant was also the first in Oregon to feature the wines of the young Oregon wine industry. After selling the Excelsior Café in the spring of 1993, Stephanie took a trip to France to explore the regional markets and vineyards, an experience that further sharpened her commitment to seasonal cooking. That trip resulted in Marché, a restaurant and bar serving market-driven regional cooking. Marché has flourished and emerged as one of Oregon's culinary destinations. Throughout her career, Stephanie has been recognized as a pioneer in the movement to support and celebrate regional, seasonal cuisine.
Rhubarb Crisp with Creme Fraiche Ice Cream AP/Stephanie Pearl Kimmel, Marche restaurant, Eugene, Ore.
Published: Monday, March 27, 2006 12:00 a.m. MST
Desserts > Cobbler > Rhubarb Crisp with Creme Fraiche Ice Cream
Ingredients
For Creme Fraiche Ice Cream:
1/2 vanilla bean
2 cups creme fraiche
1 cup half-and-half
2/3 cup sugar
6 egg yolks
Directions
For the Rhubarb Crisp:
1/2 cup walnuts
1 cup plus 3 tablespoons all-purpose flour
1/2 cup rolled oats
1/3 cup packed light brown sugar
1/2 teaspoon cinnamon
Pinch salt
1/3 cup unsalted butter, at room temperature
2 pounds rhubarb, washed, trimmed and cut into 1/2-inch slices, about 6 cups
3/4 cup sugar
To make the Creme Fraiche Ice Cream: Split the vanilla bean in half lengthwise and scrape the fine black seeds into a medium saucepan. Add the vanilla bean pod, creme fraiche, half-and-half and sugar, and warm the mixture over medium heat, stirring occasionally, until the sugar has dissolved, 3 to 5 minutes.
In a medium bowl, whisk the egg yolks just until blended, then whisk in about one-quarter of the warm half-and-half mixture. Return the yolk mixture to the saucepan and cook over medium heat, stirring constantly, until the custard coats the spoon, about 10 minutes. Strain the custard into a medium bowl to remove any lumps and let cool to room temperature, then refrigerate until fully chilled. When cold, pour the mixture into an ice-cream maker and freeze according to the manufacturer's instructions. Transfer the ice cream to an airtight container and freeze until set, at least 2 hours.
To make the Rhubarb Crisp: Preheat the oven to 375 F.
Scatter the walnuts in a baking pan and toast in the oven until lightly browned and aromatic, about 5 minutes, gently shaking the pan once or twice to help the nuts toast evenly. Let cool, then coarsely chop the walnuts. Leave the oven set at 375 F.
For the topping, combine 1 cup of the flour, oats, brown sugar, cinnamon and salt and stir to mix. Working quickly with your hands, mix in the butter until the mixture has a crumbly texture, then stir in the chopped walnuts.
Put the rhubarb in a large bowl and sprinkle the sugar and the remaining 3 tablespoons of flour over. Toss to mix evenly and let stand until the rhubarb starts to release its juices, about 5 minutes. Put the rhubarb in a 12-inch oval baking dish and spread out evenly in the dish. Sprinkle the topping over the fruit and bake until the rhubarb is tender and bubbling and the topping is golden brown, about 45 minutes. Serve warm, with scoops of Creme Fraiche Ice Cream alongside. Makes 6 to 8 servings.
© 2006 Deseret News Publishing Company | All rights reserved
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