February 27, 2014

Pork Noisettes with Charcutiére Sauce

I found this recipe on What caught my eye was the cornichons and demi-glace in the sauce.
We are huge fans of pork tenderloins and while we grill most of them in the summer, I am always looking for winter-ized recipes.

While the overall dish was quite good, the use of boutique ingredients makes this not-so-approachable to the average cook. I think I would like to play around with the concept using basic pantry ingredients and if I did I would give you these recommendations...........if you can not find demi-glace (I do believe D'Artagnan sells it) or want to make it yourself (if you have a whole day, that is), reducing 2 cups of good quality low sodium beef stock (Rachael's won the ATK test) down to 6 tablespoons is a good enough sub as long as you refrain from adding salt to the finished sauce before you taste. If you can't find cornichons, add 1/4 cup of sweet pickle relish.

As usual the sauce tasted better the next day, so making this ahead a few days and searing off the pork last minute should work quite well.

A side of red cabbage, Brussels Sprouts or cauliflower is perfect with the pork.

Pork Noisettes with Charcutiére Sauce
Adapted from Saveur
serves 4
yield 3/4 cup sauce

* 6 tablespoons extra-virgin olive oil
* (12) 1/2" slices pork tenderloin
* Kosher salt and freshly ground black pepper, to taste
* 1/2 small onion, finely chopped
* 1 cup white wine
* 6 tablespoon demi-glace
* 2 tablespoons chilled unsalted butter, diced
* 1 tablespoon Dijon mustard
* 6 cornichons, julienned

1. Sear the pork: Heat 2 tablespoons oil; season with salt & pepper. Add half the pork to the skillet; cook, flipping once, until lightly browned and just cooked through, about 5 minutes total. Divide pork between 2 plates, overlapping  pieces on each plate. Repeat with remaining olive oil and pork. Cover plates loosely with foil; set aside in a warm place to let rest while you finish the sauce.

2. Make the sauce: Return skillet, with brown bits from pork still in it, to medium-high heat. Add onions; cook, stirring and scraping occasionally with a wooden spoon, until onions begin to brown, about 3 minutes. Add wine; simmer until reduced to about one-forth its original volume, about 5 minutes. Add demi-glace; whisk in butter until smooth. Remove skillet from heat; stir in mustard and cornichons. Season with salt and pepper. Spoon 2-3 tablespoons sauce over pork.

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February 1, 2014

Cognac Berre Blanc Sauce

Last night I made a baked flounder over crabmeat stuffing with a cognac cream butter sauce.
The pic was too bad to post so I used the one from my sister site of this sauce but with flounder topped with shrimp.

I will tell you might not look professional but is sure did taste like it was straight out of  a professional kitchen.

This is the kind of sauce that would be a main staple for baked seafood.

Cognac Berre Blanc Sauce
makes about 1 cup

* 2 tablespoons unsalted butter
* 1 small shallot, minced
* 4 cloves garlic, crushed
* 2 tablespoons white wine
* 1/4 cup cognac
* 1/4 cup chicken broth
* salt and pepper to taste
* 1/2 cup heavy cream

1. Melt the butter in a saucepan and saute the shallots and the garlic until tender. Add the wine & cognac and cook for 2 minutes.
2. Add the broth and taste for seasoning. Adjust the salt & pepper.
3. Add the cream and simmer until it thickens and coats the back of a spoon.