Most dinner hosts want to keep it simple in the kitchen, but still wow guests with an elegant and delicious dish. The answer? Pork tenderloin.
mariacarmen simply salts and peppers a tenderloin, then rolls it in crushed toasted cumin seeds, sears it on all sides, places it in a shallow roasting pan filled with chicken stock or white wine to half the depth of the pork, and braises it for 20 to 30 minutes. It's "very tender and juicy," she says. sparkareno wraps pork tenderloins in pancetta, brushes with a mixture of apricot jam, orange juice, hot mustard, and garlic, and grills.
"The buns: cocoa-tinted macarons.
The burger: a slice of dried plum.
The cheese: coffee buttercream.
The lettuce (the pickles?): green decorating sugar.
The mustard: a slice of dried apricot.
The ketchup: raspberry jam.
No tomatoes—they're unforgivably redundant with ketchup, even on a cookie."
As fast-food-themed art goes, this little confection will inevitably make you hungry: for a burger, or macaron, or both.
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on Thursday, December 17th, 2009
Over at the Atlantic, V.V. Ganeshananthan offers a considered opinion of Wes Anderson's stop-motion animated film Fantastic Mr. Fox. In short: The Roald Dahl book of the same title featured animals who were far more civilized and food-forward. Magnificent feasts and a fine-food-as-civilization theme have been watered down for the big screen:
"Perhaps the movie's approach to food says more about our time than the era in which the book was written: it does not end with the feast that finishes the book, but rather in a supermarket full of goods with artificial flavorings, where the animals are grateful to be together and to have any food at all."
Edit Post / Posted
on Thursday, December 17th, 2009
Fresh truffles make a decadent, fragrant Christmas gift for home cooks. Ordering them online is essential, because they have such a short shelf life, says DallasDude. "The whites, in some opinion, are better than the black version and are priced accordingly," he says. The black winter truffles are cheaper, about $150 per ounce, while white truffles run about $250. "There are also the Oregon truffles that are similar, but drastically cheaper at about $15 an ounce (about $35 shipped)."
Lexma90 orders them from Urbani Truffles. "We plan ahead of time what night we'll be using them, then I buy them the day before (via phone)," says Lexma90. "They are delivered overnight delivery via FedEx. Because yes, they have a short shelf life. And I always call ahead to make sure that Urbani thinks they'll have the white truffles that day, because availability is dependent on what they get from Italy."
Urbani charges about $205 per ounce for white truffles, $85 per ounce for black. "I think we plan on about 5–6 grams per person, for one dish. We've had enough left over to have the leftover truffles shaved onto scrambled eggs the following morning. Heaven!" says Lexma90.
Another option: Costco sells fresh truffles online, $400 for two ounces, says Cathy.
If you don't feel like playing bartender and mixing drinks all night, a tasty wine punch is a festive way of satisfying a crowd. cackalackie recommends Spiced Cranberry Sangría for a festive and pretty presentation. "It contains wine, Cointreau and port—and very little cranberry juice. I added much more juice," says cackalackie. "It contains two cups of cranberries and a couple of diced apples that have been soaked in the spiced simple syrup—and more Cointreau and port."
Other ways to "Christmas" up your sangría? "Roast a few orange halves (or grill in a hot cast iron pan or skillet just to caramelize, can be made a day in advance), stud them with cloves, and it's a nice addition," says bushwickgirl. "Roasted apples work as well. Float some brandy on the top to liven everything up."
CDouglas suggests champagne punch: "Make the base in advance and add the bubbly stuff right before serving."
"I have done the red sangría thing at several parties and have found almost nobody that doesn't like it," says cycloneillini. "Mine is less sweet than what you get in most restaurants, and I have found that red and white wine drinkers and beer drinkers all like it."
What do Chowhounds like to find in their stockings on Christmas morning?
Salami, miniature bottles of hot sauce, and wax bottle candy are fun, says LaLa.
coney with everything suggests classic candy, little kitchen gadgets, or good spices: "Penzeys is doing a box of four spices for about $7 as a stocking stuffer special." And miniature bottles of liquor are cute stocking stuffers for drinkers.
Chocolates that look like an orange are festive, says jeanmarieok. "Digital probe thermometers make groovy gifts. Then they'll use it to bake a ham for you! Win win!" says Aramek.
Vadouvan or "French curry," a sultry blend of Indian spices with shallots and garlic, is showing up on menus everywhere. Jeremy Fox, the executive chef at Ubuntu in Napa, says any dish on his menu that has it sells well. His house-made blend contains "30 toasted spices, lots of shallot and garlic, orange peel, brown butter, and spices. I don't want to give them all away, but there's turmeric and fenugreek."
Spotted at: Ubuntu, with clay-roasted pumpkin, dates, almonds, baby cilantro, and preserved lemon; Providence in Los Angeles, flavoring a dish of turbot, cauliflower, tomato, and marcona almonds; Le Bernardin in New York City, spicing a broth served with crab and zucchini panna cotta; the American Restaurant in Kansas City, with poached walu fish, kabocha squash, Granny Smith apples, and pepita succotash; and Philadelphia's Supper, in deviled eggs (full recipe here).