Month: June 2012

Uncategorized

Pork and Sweet Potato Stew

by WendiLeave a Comment on Pork and Sweet Potato Stew

Just because I made this stew in the Advantium doesn’t mean you can’t tinker with the recipe and make it in your oven.  Your cooking time will be longer in the oven.

Pork and Sweet Potato Stew

Adapted from The GE Advantium Cookbook

BAH Note: I finally figured out how to cut sweet potato into perfect cubes.  Cut a thin slice off of one long side of the sweet potato.  Rotate the sweet potato so that the flat side is down on your cutting board.  Now cut a thin slice off of the left and right side of the sweet potato.  Rotate the sweet potato one more so that the last uncut side is accessible and cut a thin slice off it.  You’ve basically just squared your sweet potato.  Cut the pointy (or rounded) ends and remove any remaining peel.  Cut the sweet potato lengthwise into 1/4 inch thick “boards”.  Lay each “board” on your cutting surface and cut them lengthwise into 1/4 inch sticks.  Cut the sticks into cubes.  Viola!

  • 2 pounds pork tenderloin, cut into 1 inch medallions
  • 1 large onion, diced (or 1 cup butter braised onions)
  • 1 red pepper, diced
  • l large sweet potato, cut into 1/2 inch cubes (approximately 2 cups)
  • 1 1/2 cups apple cider (can substitute chicken broth)
  • 1 teaspoon salt
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon cumin
  • 1/4 teaspoon allspice
  • 1/8 teaspoon red pepper flakes
  • 2 medium apples, peeled, cored, and diced
  • 1/4 cup sliced green onion

Lightly coat a 4 quart casserole dish with cooking spray and add the pork, onion, and diced red pepper.  Microwave on power level 7 for 10 minutes.  Carefully remove the dish from the Advantium and stir the contents.

Add the sweet potato, apple cider, salt, paprika, cumin, allspice and red pepper flakes to the casserole dish.  Cover and place in the Advantium on the metal baking tray (use potholders to remove the glass tray).

Press the SpeedCook button then scroll to My Recipes, New Recipe.  Set the cook time for 20 minutes and then use the following settings: U=4, L=4, M=5.  After 20 minutes, carefully remove the casserole dish, add the apples and stir.  Cover and continue to cook another 10 to 15 minutes at the same settings until the pork is done.

Uncategorized

Melissa’s Sour Cream Biscuits

by WendiLeave a Comment on Melissa’s Sour Cream Biscuits

Sour Cream Biscuits

Adapted from Melissa d’Arabian

  • 4 tablespoons butter, cubed and frozen for 15 – 20 minutes
  • 1 1/4 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon kosher salt
  • 1/2 cup sour cream
  • 1 to 2 tablespoons buttermilk, heavy cream, or half and half (may not be needed)

Heat your oven to 425 degrees and line a half sheet pan with parchment.

Combine the flour, baking powder, baking soda, oregano, and salt in the food processor and pulse a few times.  Add the frozen butter and pulse until the mixture looks like crumbly like wet sand.  Add the sour cream and pulse until the dough comes together.  If your dough is still dry and crumbly, sprinkle the dough with the buttermilk (heavy cream or half and half) a teaspoon at a time and process just until the dough comes together.

Turn the dough out onto your prepared sheet pan and pat it into a thick circle, about 4 inches across.  Using a bench scraper, cut the dough into 6 wedges and spread them out on your sheet pan.  Bake for 12 to 15 minutes.

Side Dishes

Flashback Friday – Habit

by WendiLeave a Comment on Flashback Friday – Habit

The following post originally appeared on BAH on 24 August 2009.

Steaming

Just because I am a creature of habit, doesn’t mean I won’t try a new way of doing things. Sometimes it works, sometimes it doesn’t. And sometimes it works but I like my way better.

This recipe falls into that last category.

Restaurant Style Asparagus

Washington Post

Asparagus can be parcooked 1 to 2 hours in advance; refrigerate, then saute just before serving.

  • big pinch kosher salt
  • 1 pund asparagus, woodey ends discarded
  • 1 to 2 tablespoons olive oil
  • lemon zest

Fill a large skillet with 1 or 2 inches of water. Bring to a boil over medium-high heat. Have a clean, dry towel ready.

Add the asparagus, adding water if necessary to  make sure the vegetables are covered. Cook until just tender, 4 to 5 minutes for thin spears or 6 to 10 minutes for thicker spears. Use tongs to transfer the asparagus to the towel. and pat dry.

Use just enough oil to coat the bottom of the skillet and heat over medium-high. When hot, add the asparagus and salt and saute for 3 to 4 minutes, until they start to brown a little. Garnish with lemon zest and serve hot.

{Printable Recipe}