Course: Main Dish

Loaded Roasted Cauliflower

Decadent isn’t often a word used to describe vegetables, but the rules change when cheese gets involved. While loaded cauliflower is a great side dish next to roast chicken or steak, it’s hearty enough to be a main — thanks to the cheddar and bacon. It’s inspired by loaded potatoes but calls for roasted cauliflower as the base.

The term ‘loaded’ refers to the generous amount of toppings that are piled onto the potato, transforming it into a complete hearty and indulgent dish. Loaded roasted cauliflower is a delightful twist on the classic loaded potato. In this recipe, tender, caramelized roasted cauliflower is loaded with tangy ranch, crisp bacon, fresh green onions and sharp cheddar cheese in a totally addicting side dish!

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 Loaded Roasted Cauliflower
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Course Main Dish
Cuisine American
Keyword loaded roasted cauliflower
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SIDE DISHES
Ingredients
Course Main Dish
Cuisine American
Keyword loaded roasted cauliflower
Servings
SIDE DISHES
Ingredients
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Instructions
  1. In a medium skillet, cook the bacon over medium-high heat until crisp. Transfer the bacon to a paper towel-lined plate to cool & set aside. Reserve 1/4 cup of bacon grease.
  2. Preheat oven to 425 F. Line a baking sheet with parchment paper. Set aside.
  3. In a large bowl, combine the cauliflower, bacon grease, garlic powder & black pepper. Toss to combine.
  4. Spread cauliflower on the prepared baking sheet, then bake for 18-22 minutes, flipping once halfway through. The cauliflower should be tender & golden brown when ready.
  5. Sprinkle the cheddar cheese on top of the cauliflower & bake an additional 2-3 minutes to melt the cheese.
  6. Remove from oven & top the cauliflower with the crumbled bacon & green onions. Drizzle with ranch dressing. Serve immediately.

Four Cheese Ravioli w/ Seafood & Veggies in Garlic Cream Sauce

Pasta-who doesn’t love it? When many of us think of pasta, we typically think of the more popular styles such as spaghetti, penne or linguine, but there are actually dozens of different types of pasta shapes, each with their own special flavor profile, culinary application and even regional origin.

If you think ravioli is only the stuff from Chef Boyardee, think again.

Ravioli, those little pillows of dough served in upscale restaurants filled with ingredients as diverse as butternut squash (with a burned sage butter) and artisan cheeses (with a wild mushroom ragout), while others feature duck liver ravioli with a brown butter and balsamic sauce.

The origin of this popular pasta shape is somewhat obscure, but legend has it that the Lombardy region in Italy, played a big role in spreading its popularity. Ravioli, a dish of stuffed pasta, is a humble but important dish in Italian cooking traditions. Humble in its ingredients of cheese and meat or vegetables found in a particular region, and special in that it is often prepared with loved ones for the feast table at Christmastime or for a family celebration.

Fresh seafood and pasta are a match made in heaven! A simple bowl of pasta with garlic cream sauce is homey and rustic. Top the same bowl with some shrimp and scallops, add a mix of zucchini, mushrooms and garlic, and you instantly elevate it to something special. 

Although this delectable Italian food is widely considered to be the main course, it can be also served as an appetizer or a side dish as well.

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 Four Cheese Ravioli w/ Seafood & Veggies in Garlic Cream Sauce
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Course Main Dish
Cuisine Italian
Keyword four cheese ravioli w/ seafood & veggies in garlic cream sauce
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Garlic Cream Sauce
Course Main Dish
Cuisine Italian
Keyword four cheese ravioli w/ seafood & veggies in garlic cream sauce
Servings
Ingredients
Garlic Cream Sauce
Votes: 1
Rating: 5
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Instructions
  1. Cook ravioli according to package directions & set aside.
  2. In a large saucepan, heat oil & add zucchini & mushrooms. Sauté 1-2 minutes, add garlic & a bit of salt & pepper. Sauté until garlic is fragrant.
  3. Add broth, stir well. Add cream, Worcestershire sauce, pressed garlic, salt & pepper; stir well.
  4. Add shrimp & scallops; cook until shrimp starts to turn pink then flip shrimp & scallops. Add ravioli, carefully stir in & cook until shrimp is done.
  5. Stir in parmesan & cheddar & cook for another minute. Serve immediately.

Apple Pancetta ‘Frenced’ Pork Ribs

EASTER GREETINGS!

Holidays are closely interwoven with culture and tradition.  Each holiday brings with it food traditions that carry special meanings. Some tell historical or religious stories while others represent ethical values or good fortune. For most of us, the holiday traditions we share have been passed down from generation to generation, without a clear origin.

Ham holds symbolic significance for many people during Easter. As a rich, indulgent meat, it can represent the celebration of new life and the end of the Lenten season, during which many Christians abstain from certain luxuries. The circular shape of a traditional bone-in ham also symbolizes the cycle of life and the continuity of the seasons, underscoring the themes of renewal and rebirth associated with springtime and the Easter holiday.

I enjoy changing up our Easter dinner menu every year, in part because ham is not a meat that Brion really enjoys. Plus, it’s fun to have a rotating seasonal menu that feels new. Move over, holiday ham. ‘Frenched’ pork ribs are simple way to create a special occasion dish for the holidays. Made with pancetta and apples and based with a sweet/savory orange maple sauce, these ribs taste amazing! Baking it low and slow will lock in all of the moisture, creating the perfect main dish!

The Frenched pork rib roast, a culinary delight beloved by many, has an intriguing origin story that dates back centuries. This classic technique of French cuisine involves trimming and cleaning the bones of a pork loin or rib roast to give it an elegant presentation. The process of ‘Frenching’ the pork roast is said to have originated in France, where attention to detail and aesthetics in cooking are highly valued.

Historically, Frenching meat was a way to showcase the skill and craftsmanship of chefs in preparing dishes fit for royalty and special occasions. The precise trimming of the bones not only enhances the visual appeal of the dish but also allows for more even cooking and imparting flavors from the bone marrow. Over time, the Frenched Pork Roast technique has traveled beyond French borders and become a popular choice for home cooks and professional chefs alike, adding a touch of sophistication to everyday meals and festive gatherings.

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 Apple Pancetta 'Frenched' Pork Ribs
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Course Main Dish
Cuisine French
Keyword apple pancetta 'frenced' pork ribs
Servings
SERVINGS
Ingredients
Ribs
Stuffing
Basting Sauce
Course Main Dish
Cuisine French
Keyword apple pancetta 'frenced' pork ribs
Servings
SERVINGS
Ingredients
Ribs
Stuffing
Basting Sauce
Votes: 1
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Instructions
Ribs
  1. Cook pancetta bacon & let drain on paper towels to remove excess grease. Place all of the stuffing ingredients including the cooked bacon in a large bowl to combine.
  2. If your ribs have already been 'frenced' by the butcher, no doubt the silverskin (thin membrane on inside of ribs) has already been removed. Carefully make slits about 1-inch apart between ribs to create deep pockets for stuffing. Don't cut all the way through, just make deep pockets.
  3. Carefully begin spooning some of the stuffing mixture into each pocket of the ribs. Try to get as much stuffing as possible into each pocket.
Sauce
  1. In a saucepan, add any leftover stuffing you may have along with the orange juice, honey & Dijon mustard. Allow to simmer over medium-low heat for about 15-20 minutes until ingredients soften.
  2. When ingredients have softened, place in a blender for a couple of minutes making the mixture smoother. I idea is to make it a bit smoother but still keeping it chunky to add some color & texture to the ribs.
Roasting
  1. Preheat oven to 350 F.
  2. Line a broiler pan with foil. Lay stuffed rack of ribs on it. Spoon some of the basting sauce over ribs. Roast for 30 minutes then drizzle with some more basting sauce. Slowly roast for about 3 hours or until meat is very tender.
  3. When ribs are done, remove from oven & place on a cutting board. Cover with foil for about 10 minutes so the juices re-integrate into the meat.
  4. Once the ribs have rested begin slicing between rib bones. Make thick slices (3/4" - 1") trying to include the pocket of stuffing with each slice. Drizzle with remaining basting sauce if you wish.

Pork & Apple Tourtiere Galette w/ Cranberry Chutney

Tourtiere is a traditional French-Canadian meal enjoyed by many people throughout Canada. There is no one correct filling; the meat depends on what is regionally available. In coastal areas, fish such as salmon is commonly used, whereas pork, beef and game are often included inland. The name derives from the vessel in which it was originally cooked, a tourtiere.

No matter what the meats used, or the presence or absence of potato, bold seasoning is the rule for all varieties. The four original spices used in the classic tourtiere are cinnamon, cloves, allspice and nutmeg. Like so many of these recipes that have been ‘handed down’ over generations, each family alters it to suit their taste. 

While the smell and flavor are unique, they aren’t difficult to like. The flavors are ultimately simple and comforting and you probably have most of the ingredients on hand often. 

This version of tourtiere replaces mashed potatoes with apples as well as using apple juice in the filling. It presents an interesting twist on the classic version.

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 Pork & Apple Tourtiere Galette w/ Cranberry Chutney
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Course Main Dish
Cuisine American
Keyword rustic pork & apple tourtiere
Servings
Ingredients
Pastry
Cranberry Chutney
Tourtiere
Course Main Dish
Cuisine American
Keyword rustic pork & apple tourtiere
Servings
Ingredients
Pastry
Cranberry Chutney
Tourtiere
Votes: 1
Rating: 5
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Instructions
Pastry
  1. In a bowl, whisk together flour, baking powder & salt. Cut in butter until it resembles small peas. In a 1/2 cup measure, place 1 tsp vinegar & fill it nearly to the top with ICE water. Pour the mixture all at once over the flour mixture, mixing quickly, until dough pulls away from sides of the bowl. This should only take a couple of minutes; DO NOT OVER MIX PASTRY. Wrap in plastic wrap & place in fridge until ready to roll out.
Chutney
  1. Place all chutney ingredients in a large saucepan. Bring to a simmer & cook on low heat until cranberries pop & fruit is soft, about 15-20 minutes. Adjust seasonings, or sweetness to your taste. Remove from heat & allow to cool for a few minutes. Place chutney in a food processor & pulse a couple of times to make a sauce-like consistency. Remove from processor & allow to cool. Store in a jar in the fridge until ready to serve with tourtiere.
Tourtiere
  1. Preheat oven to 375 F.
  2. In a saucepan, heat oil & brown pork, onion, garlic & spices for 5 minutes. Sprinkle with flour & mix well. Stir in the apple juice, mustard, salt & pepper.
  3. On a lightly floured work surface, roll the dough into a 12-inch circle. Place the dough in a 10-inch pie plate & add the pork mixture. About 3/4-inch from outside edge place a ring of apple slices. Fold excess pastry in toward center.
  4. Brush the dough with egg wash then bake for 40 minutes or until the tourtiere is golden brown.
Recipe Notes
  • You may find you have a bit of extra pastry. Just wrap it well & freeze it for another time.

Seafood ‘Lasagna’ w/ Spring Roll Wrappers

Lasagna is one of those dishes that can be made early in the day, then baked in the evening, and the leftovers can be reheated several days later. Lasagna is also a dish where you can use your own preferences of ingredients and can also be frozen.

People who like to entertain are constantly on the lookout for a main course that is festive enough to be special yet can be made and served in one dish — thus minimizing the dreaded cleaning‐up process. A dish of lasagna is a first-rate solution to the dilemma, and it is easy to double or triple the quantities.

The fact is that with a little imagination the flavors and textures of baked lasagna can easily be taken to the next level— from a blend of seafood in a light tomato or cream sauce to a fine, lusty blend of chicken, sausage or beef.

My initial thought today was to prepare some seafood lasagna with the regular lasagna noodles then an idea popped in my head about making it using spring roll wrappers. Same kind of seafood filling and concept but a different choice of ‘pasta’. Change is good!

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 Seafood 'Lasagna' w/ Spring Roll Wrappers
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Course Main Dish
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Keyword seafood lasagna w/ spring roll wrappers
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Course Main Dish
Cuisine American
Keyword seafood lasagna w/ spring roll wrappers
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Melt 1 tbsp of butter in a skillet over medium heat and cook the celery, onion and garlic. Set aside.
  2. Melt 4 tbsp of butter in a saucepan. Add the flour and cook for 5 minutes over low heat, stirring occasionally with a wooden spoon. Add the hot broth. Stir with a whisk and simmer for 15 minutes over low heat.
  3. In another saucepan, bring the white wine to a simmer and poach the scallops for 1 minute. Remove from the wine and set aside.
  4. Add the white wine to the vegetable mixture. Stir the scallops, shrimp, crabmeat and vegetables into the sauce. Add the OLD BAY seasoning, Italian seasoning, salt and pepper to taste. Gently stir in the cream.
  5. Preheat oven to 350 F.
  6. Spoon a small quantity of sauce into an 11 x 7-inch baking dish. Place a layer of spring roll wrappers on the sauce, top with 1/3 of the filling, then add more sauce & 1/3 of the grated cheese. Repeat with 2 more layers. Cover all with another layer of spring roll wrappers, last bit of sauce & remaining cheese.
  7. Bake for 25-30 minutes, or until the top is golden. Remove from oven & allow to sit for a few minutes. Slice & serve.
Recipe Notes
  • Being spring roll wrappers are very thin, I always used 2 together as opposed to just one in each layer.

Baked Leek & Meatball Casserole

The unique flavor profile of leeks adds depth and complexity to a wide range of dishes, making them a versatile and valuable ingredient in the culinary world. Whether sautéed, braised, or added to soups and stews, leeks have the power to elevate the taste experience and bring a touch of elegance to even the simplest meal.

Leeks have very similar properties to garlic and onion. The green parts have a lovely, green onion and slightly garlicky flavor and can be used cooked or raw. Otherwise, the whole leek – white, pale and dark green parts – can be used, although some people prefer to discard the dark green leaves. Leeks can be braised, fried, roasted, boiled, sautéed, or sliced thinly and eaten raw in salads. Leeks are often thought of as French food but there are many cuisines and dishes that use this vegetable, and of course, it can be used instead of onions.

From the moment the aroma of leeks fills the kitchen, to the visual appeal they bring to a dish, and the delightful transformation of their texture when cooked, leeks truly tantalize the senses.

This leek and meatball casserole is simple to make but huge on flavor thanks to this wonderful vegetable.

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 Baked Leek & Meatball Casserole
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Course Main Dish
Cuisine American
Keyword baked leek & meatball casserole
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Ingredients
Meatballs
Béchamel Sauce
Course Main Dish
Cuisine American
Keyword baked leek & meatball casserole
Servings
Ingredients
Meatballs
Béchamel Sauce
Votes: 1
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Instructions
Meatballs
  1. Preheat oven to 350 F. Spray a foil lined baking sheet. Set aside.
  2. In a large bowl, combine ground meat, shallots, egg, coriander, cumin, ginger, potatoes, salt & pepper. Do not overmix. Form into 15 meatballs & place on prepared baking sheet. Bake while preparing sauce for about 10-14 minutes or just until almost done. Do not overcook since they will be baking again in the sauce with the leeks.
Leeks
  1. Clean the leeks by first taking off the first layers that usually have sand in them. Wash thoroughly & set upright to drain. With the center of the leek, it is rolled tightly so no sand is able to get in, you can slice this portion into the 3/4-inch pieces. With the outer leeks, slice them thinly. I always use the entire leek (both green & white parts).
Béchamel Sauce
  1. In a saucepan, melt the butter then whisk in the flour & cook for a couple of minutes. Whisk in the vegetable stock a little at a time then add the cream. Bring the sauce to a boil & season with salt & pepper. Allow to simmer for about 10 minutes, stirring occasionally.
  2. Pour half of the sauce in an 11 x 7 baking dish & top with THINLY SLICED leeks. Place meatballs over this layer, placing 3/4-inch PIECES of leek in between meatballs. Cover with remaining béchamel sauce. Cover with foil & bake in 350 F. oven for about 25 minutes.
  3. Cook bacon until done but not too crisp. Blot on paper towel & coarsely chop.
  4. When casserole comes out of the oven, sprinkle with bacon & serve.

Oven Baked Cabbage Burgers

When most people think of beef and cabbage, soup or cabbage rolls come to mind. But what about rethinking the way we eat this duo?

Beef and cabbage go well together for a variety of reasons. They are both substantial dishes that can handle bold seasonings. Beef and cabbage also have a similar texture, making them easy to combine in a dish. Cabbage’s mild acidity balances the beef’s richness, creating a dish that’s full of nuanced flavor.

The name ‘cabbage burger’ can be a little misleading for people unfamiliar with this culinary delight.  It’s not a new type of veggie burger. Instead, it consists of juicy ground beef patties served on flavorful slices of roasted cabbage spread with a tomato sauce and topped off with some melted cheese! The perfect combination of savory, sensational flavors.

Burgers in some context can be found in nearly every part of the world. Over time the concept has evolved, and meat patties are served with an endless variety of creative ‘buns’ and toppings. This is a tasty fusion dish that combines the classic appeal of burgers with the goodness of cabbage, elevating your culinary experience to a whole new level.

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 Oven Baked Cabbage Burgers
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Course Main Dish
Cuisine American
Keyword oven baked cabbage burgers
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Course Main Dish
Cuisine American
Keyword oven baked cabbage burgers
Servings
Ingredients
Votes: 1
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Instructions
  1. Preheat oven to 400 F.
  2. Arrange cabbage slices on a rimmed sheet pan. Brush a little oil on the cabbage slices & season with salt & pepper.
  3. Roast cabbage slices for about 10 minutes to precook them slightly to prevent over cooking the burgers.
  4. In a large bowl, combine ground meat, garlic, green onion, parsley, red pepper flakes half the cheese, salt & pepper. Form the mixture into 4 patties.
  5. Remove the cabbage from the oven & spread a Tbsp of tomato sauce (or salsa) on top. Add a sprinkle of shredded cheese the top with a meat patty. Finally, sprinkle another layer of shredded cheese.
  6. Bake cabbage burgers for 10-12 minutes or until burgers are cooked to your liking & the cheese is melted & bubbly. Serve immediately.

Pork Tenderloin Stuffed w/ Boursin, Pears & Prosciutto

Today, March 21st, our family honors the memory of my father on his birth date. He passed away at the age of 92, 20 years ago. Although my father lost his sight to macular degeneration, he carried on in his life with much courage and dignity.

As a teenager, I never realized what a special privilege growing up as a farmer’s daughter really was. Coming home on the school bus and having to do ‘chores’ seemed so boring as opposed to being able to spend after school hours with your friends. As I look back on those times now, it all comes clear as to how treasured and valuable those life lessons were.

To be a successful farmer takes a tremendous amount of strength and courage. I think back to those days with great admiration and appreciation of the special man he was.

If you are old enough, you might remember an American radio broadcaster by the name of Paul Harvey. Mr. Harvey’s twice-daily soapbox-on-the-air was one of the most popular programs on radio between 1950-1990. Audiences of as many as 22 million people tuned in on 1,300 stations to a voice that had been an American institution for as long as most of them could remember. He personalized the radio news with his right-wing opinions but laced them with his own trademarks: a hypnotic timbre, extended pauses for effect, heart-warming tales of average Americans and folksy observations that evoked the heartland, family values and the old-fashioned plain talk one heard around the dinner table on Sunday.

He would always begin with a velvety voice that turned the news into narrative and entertainment each week on his famous segment ‘The Rest of the Story‘.

‘So, God Made a Farmer’ was a speech given by Paul Harvey at the 1978 Future Farmers of America convention. When I read it I thought it was a nice tribute to our Dad on his birthdate.

So, God Made a Farmer

On the eighth day, God looked down on his planned paradise and said, “I need a caretaker.”

I need somebody willing to get up before dawn, milk cows, work all day in the fields, milk cows again, eat supper and then go to town and stay past midnight at a meeting of the Farm Bureau.

 I need somebody with strong arms to wrestle a calf, yet gentle enough to deliver his own grandchild. Somebody to call hogs, tame cantankerous machinery, come home hungry and have to wait until his wife is done feeding visiting ladies, then tell the ladies come back soon.

I need somebody willing to sit up all night with a newborn colt and watch it die and then dry his eyes and say maybe next year. I need somebody who can shape an ax handle from a persimmon sprout and shoe a horse with a hunk of car tire. Who can make harness out of hay wire, feed sacks and shoe scraps. Who’s planting time and harvest season will finish his 40-hour week by Tuesday noon. Then, with the pain from tractor back, he will put in another 72.

So, God made a farmer.

God had to have somebody willing to ride the ruts at double-speed to get the hay in ahead of the rain clouds and yet stop in mid-field and race to help when he sees the first smoke from a neighbor’s place.

I need somebody strong enough to clear trees and heave bales, and yet gentle enough to wean lambs and pigs and tend the pink combed pullets. And who will stop his mower for an hour to splint the broken leg of a meadowlark.

It had to be somebody who would plow deep and straight and not cut corners. Somebody to seed, weed, feed, breed, and rake and disc and plow and plant and tie the fleece and strain the milk and replenish the self-feeder and finish a hard week’s work with a five-mile drive to church. Somebody who would bale a family together with the soft strong bonds of sharing. Who would laugh, then sigh and reply with smiling eyes… when his son says he wants to spend his life doing what Dad does!

So, God made a farmer.

For any of us growing up as farmers’ daughters or sons, I think we can relate to this article well.

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 Pork Tenderloin Stuffed w/ Boursin, Pears & Prosciutto
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Course Main Dish
Keyword pork tenderloin stuffed w/ boursin, pears & prosciutto
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Course Main Dish
Keyword pork tenderloin stuffed w/ boursin, pears & prosciutto
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Preheat oven to 350 F.
  2. Core & cut apples & pears into thin slices.
  3. Cut the pork tenderloin by making an incision over its entire length of about 1 1/2 -inches, leaving about 1 cm at each end to form a pocket.
  4. Spread the Boursin in the cut & add the apples & pears. Close the pork tenderloin by wrapping it in prosciutto.
  5. Bake 20 minutes. Cut into medallions about 1 1/2-inches wide.

Sweet Onion Upside Down Cornbread

It’s the cornbread version of upside-down cake, baked then flipped over to reveal a layer of sweet/ savory onions. The idea behind this type of recipe is that you put everything into a baking dish with the intention of flipping it over at the end and having the meal come out fully assembled. For the most part, this method is used to make delicious fruit cakes with the fruit on the bottom and the batter on top of it. Still, often its forgotten that you can apply this same principle in a more savory way.

Topped with sweet onions and filled with cheddar cheese & bacon, this upside down cornbread is truly amazing. The bread has the perfect touch of sweetness, plus, it’s the best choice when you want a side dish that packs a little more punch than your typical cornbread.

I have always been a lover of cornbread, so I’m always on the lookout for a version I haven’t tried yet.

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 Sweet Onion Upside Down Cornbread
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Course Main Dish
Cuisine American
Keyword sweet onion upside down cornbread
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Course Main Dish
Cuisine American
Keyword sweet onion upside down cornbread
Servings
Ingredients
Votes: 1
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Instructions
  1. Preheat oven to 425 F.
  2. In a 10-inch cast-iron skillet, cook bacon over medium heat until crisp, about 8 minutes. Remove bacon & drain on paper towels, reserving drippings in skillet. Add minced onion; cook until tender, about 4 minutes.
  3. Remove from skillet. Wipe skillet clean & heat oil over medium heat. Place onion slices in oil, filling bottom of skillet to the edges. Cook onions until tender & golden brown, about 8 minutes. Remove from heat. Roughly chop cooled bacon & sprinkle around onion slices.
  4. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, salt & onion powder. Stir in cheese.
  5. In a medium bowl, whisk together sour cream (buttermilk), melted butter & egg. Make a well in the center of dry ingredients. Add buttermilk mixture & stir until combined. Fold in minced onion. Carefully pour batter over sliced onion & bacon.
  6. Bake about 30 minutes until golden brown. Test with a wooden pick inserted in center that comes out clean.
  7. Let cool in skillet for 10 minutes. Invert onto a serving plate & slice into wedges. Nice to serve warm with chili.

Pork Tenderloin in Savoy Cabbage w/ Mushrooms

Pork tenderloin gets plenty of attention for its leanness. After all, it rivals boneless, skinless chicken breast. But tenderloins also deserve credit for their versatility. They lend themselves to so many different preparations, you never need to serve it the same way twice.

This tenderloin wrapped in savoy cabbage with mushrooms puts a new spin on the basic cabbage roll idea. The complete meal is ready in just over an hour and it tastes absolutely great.

Savoy cabbage is believed to have originated in Europe and was first documented in the 1500s in a region once ruled by the Italian House of Savoy. This region bordered France, Italy, and Switzerland and the cabbage was later introduced to northern Europe in the 18th century. Today Savoy cabbage can be found at specialty grocers and local supermarkets in Europe, Asia, Canada, and the USA.

Savoy cabbage is best suited for both raw and cooked applications such as roasting, braising, steaming, boiling, baking and stir-frying. It is considered the most versatile of all cabbages and can be used as a substitute for both western hard-heading types and Chinese loose-heading varieties. The frilly texture and mild, sweet flavor of Savoy cabbage can supplement slaws and salads when raw, and soups, stews, and curries when cooked. It can also be sliced thinly and mixed into pasta, stuffed with meats such as duck, sausage or bacon and baked, or utilized as a wrap substitute for tacos or spring rolls. In addition to cooked applications, Savoy cabbage can pickled and preserved for extended use as a condiment. Savoy cabbage pairs well with herbs such as sage, thyme, caraway, dill, and mint, horseradish, avocadoes, apples, onions, garlic, carrots, peas, corn, fennel, potatoes, nuts such as peanuts, almonds, and walnuts and juniper berries. The cabbage will keep 1-2 weeks when loosely wrapped in plastic and stored in the crisper drawer of the refrigerator.

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 Pork Tenderloin in Savoy Cabbage w/ Mushrooms
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Keyword pork tenderloin in savoy cabbage w/ mushrooms
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Pork Tenderloin
Vegetables
Course Main Dish
Keyword pork tenderloin in savoy cabbage w/ mushrooms
Servings
Ingredients
Pork Tenderloin
Vegetables
Votes: 1
Rating: 5
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Instructions
Tenderloin
  1. Blanch the savoy cabbage leaves in boiling salted water for about 45 seconds. Remove, rinse in cold water & pat dry. Trim the mushrooms & chop.
  2. Melt butter in a saucepan & cook the shallots & mushrooms until the liquid has evaporated. Season with salt & pepper to taste & remove from heat, allow to cool slightly & stir in beaten egg yolk & cheese.
  3. Heat the oil in a frying pan & sear tenderloin on all sides, then remove from pan.
  4. On a sheet of saran, place bacon ensuring that each piece slightly overlaps each other. Layer the bacon the same length as the tenderloin.
  5. Lay the cabbage leaves overlapping slightly on another sheet of saran. Spread the mushroom mixture over the leaves. Sprinkle the tenderloin with Montreal Steak Spice then place on top of mushroom mixture. Using saran, wrap the tenderloin in the cabbage then place cabbage wrapped tenderloin onto bacon lined saran paper.
  6. Wrap the bacon tightly around all with the help of the saran wrap. Twist the ends of the saran make a nice tight roll. Place in refrigerator until ready to roast.
Veggies
  1. Prepare vegetables. Melt 1 Tbsp butter in a saucepan, sauté vegetables & season with salt & pepper. Pour in the broth, cover & simmer over low heat for about 10 minutes. This can be done while meat is roasting.
Cook & Serve
  1. Preheat oven to 400 F.
  2. Place tenderloin in a no-stick pan over medium heat & brown off the bacon on all sides. When evenly browned, transfer to preheated oven & roast for 30 minutes, then rest for 2 minutes before slicing.
  3. Place veggies & broth on a platter. Slice tenderloin & place on top of veggies for serving.