Culinary Confessional

Pork Tenderloin with Red Wine Mushroom Sauce 1-1/2 lbs pork tenderloin, trimmed 2 tbsp dried thyme 1 tbsp ground sage 2 tbsp olive oil (divided) 2 large shallots, diced 2 cloves garlic, diced 1/2 lb portobello mushrooms, chopped 1-1/2 cups dry red wine 1-1/2 cups beef stock Salt and pepper to taste Preheat oven to 350-deg. Season all sides of the pork with the salt, pepper, thyme, and sage. In a large saute pan, heat 1 tbsp oil over medium heat.  Place the pork tenderloin in the pan and cook on each side for 5-6 minutes until caramelized.  Then place the tenderloin on a baking sheet and finish cooking in the oven, about 10 minutes, or until the internal temperature reaches 160-deg. In the same saute pan used for the pork, heat the remaining tbsp of oil over medium heat, then add the shallots and garlic.  Cook for 3-4 minutes or until slightly translucent, then add the mushrooms.  Season with salt and pepper, then cook for 8 minutes or until the mushrooms are browned and softened. Increase heat to high and add the wine. Cook until the wine reduced by half, then add the beef stock and cook until it again reduces in half. Taste and season with salt and pepper, then serve over the pork. Approximate Nutritional Values: http://www.food.com/recipe/pork-tenderloin-roulade-with-porcini-mushroom-sauce-165812

Tortellini with Mushroom Sage Sauce 1 bag frozen cheese tortellini 1 stick butter 2 shallots, minced 8 oz baby bella mushrooms 1/2 cup heavy cream 1/2 cup parmesan cheese 1 tbsp sage, chopped Salt and Pepper to taste Cook the tortellini in a large pot of salted boiling water according to package instructions.  Then drain and set aside. Melt the butter in a saucepan over low heat.  Continue cooking until it turns brown and the froth has cooked off, about 4 minutes. Increase the heat to medium-high and add the shallots, cooking until translucent, about 5 minutes. Add the mushrooms and cook for 6 minutes or until browned.  Then whisk in the cream and cook for another 4 minutes. Stir in the parmesan and cook until the sauce just begins to thicken, then add the sage, salt and pepper. Continue cooking for 5-6 minutes until the sauce is thick enough to coat the back of a spoon. Add the cooked tortellini, toss to coat, then serve. Approximate Nutritional Values: http://www.food.com/recipe/tortellini-with-mushroom-carbonara-sauce-278997

Butternut Corn Chowder 2 cups sweet fresh corn kernels 1 small butternut squash (or 8 oz frozen, then defrosted), diced 1 yellow onion, diced 3 red potatoes, diced 4 tbsp butter 1 tbsp flour 3 cups vegetable stock 1 tbsp fresh sage, chopped 1 tbsp seasoned salt 1 cup heavy cream 1 loaf ciabatta bread, hollowed out In a pot over medium-high heat, melt the butter and add squash, corn, and onions. Cook for four minutes, then add the flour. Whisk constantly for one minute, then add the potatoes, vegetable stock, sage, and seasoned salt.  Increase heat to high. Once the mixture comes to a boil, lower the temperature to medium and cook uncovered, stirring occasionally, for 10-12 minutes or until potatoes are fork-tender. Remove the pot from the heat and whisk in the cream.  Pour into the hollowed out ciabatta loaf and serve. Approximate Nutritional Values: http://www.food.com/recipe/butternut-squash-and-corn-chowder-52838

Pork Chops in Mushroom-Asiago Cream Sauce 2 large pork chops 1/2 cup flour 1/2 tbsp ground ginger 1 tbsp dried sage 2 tbsp butter 2 tbsp olive oil (divided) 2 shallots, minced 2 cups crimini mushrooms, sliced 2 cloves garlic, minced 1-1/2 cups white wine 3 sprigs fresh thyme, leaves removed 1/2 cup heavy cream 1/2 cup asiago cheese, shredded Salt and pepper to taste Melt the butter with 1 tbsp olive oil in a large saute pan over medium heat. Season the flour with the sage, ginger, salt, pepper, then dredge the pork chops, shaking off any excess flour before adding to the pan with the butter and oil.  Saute until golden brown, about 5 minutes per side, then remove from the pan and set aside. Add the remaining olive oil to the hot skillet and add the shallots and mushrooms.  Cook for 5 minutes over medium-high heat until golden, then add the garlic and cook for another minute. Add the wine, scraping up all the browned bits stuck to the bottom of the pan with a wooden spoon.  Stir in the thyme, then return the pork chops to the pan.  Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes. Remove pork chops from pan, then whisk in the cream.  Once simmering, add the asiago and cook, stirring constantly over low heat, until the cheese melts and the sauce reduces in half. Plate the pork chops, then spoon the sauce on top.  Serve immediately. Approximate Nutritional Values: http://www.food.com/recipe/robyns-smothered-baked-pork-chops-194283

Stuffing Waffles 1 tbsp olive oil 8 oz mild Italian sausage 1 tbsp butter 1/2 cup onion, diced 1/2 cup celery, diced 1 tbsp butter 4 oz crimini mushrooms, quartered 2 cloves garlic, minced 2 tbsp thyme, chopped 2 tbsp sage, chopped 1/4 cup white wine 1/4 cup parsley, chopped 1 loaf day-old Italian bread, cubed 2 cups chicken stock, warm Salt and pepper to taste Non-stick cooking spray Heat the oil in a pan over medium heat.  Add the sausage and cook until browned, about 8-10 minutes, breaking it apart with a wooden spoon. Add the butter, onions, and celery to the pan and cook until tender, about 10 minutes.  Then add the mushrooms, garlic, thyme, sage, parsley, salt, and pepper and cook for 10-12 minutes or until everything is tender and just beginning to brown. Add the wine to deglaze the pan and simmer until most of the liquid has evaporated.  Then remove from heat and add the bread.  Stir to combine, then add the chicken stock and stir until the bread is moist but not soggy. Spray a preheated waffle iron with the non-stick spray, then spread 1/5 of the stuffing mixture onto the grill.  Cook until crisp on both sides, about 10 minutes, then serve. Approximate Nutritional Values: http://www.food.com/recipe/onion-mushroom-stuffing-10698

Naan Pizza with Sausage and Butternut -Gruyere Sauce 4 pieces naan 2 tbsp olive oil (divided) 1/2 lb mild Italian sausage 1 cup mozzarella cheese, shredded 1 large shallot, minced 1 clove garlic, minced 1 cup chicken stock 10 oz frozen butternut squash, defrosted 1/4 cup sage leaves, chopped 2 tbsp rosemary, chopped (plus extra for garnish) 2 tbsp thyme, chopped 1 egg 1/2 cup gruyere cheese, shredded 1/2 cup cream Salt and pepper to taste Non-stick cooking spray Preheat oven to 400-deg.  Coat two baking trays with the non-stick spray.  Place two pieces of naan on each baking sheet and set aside. Heat 1 tbsp olive oil in a saute pan over medium-high heat, then add the sausage.  Break up with a wooden spoon and cook for 5-7 minutes or until browned and cooked through.  Remove from heat and set aside. Puree the thawed squash in a food processor and season with salt and pepper. Spoon the puree into a bowl and stir in the cream, sage, rosemary, thyme, egg, and gruyere cheese. Add the remaining olive oil, shallots, and garlic to a saute pan over medium-high heat.  Cook for two minutes or until the shallots have softened, then whisk in the squash mixture.  Once combined, stir in the chicken stock.  Season with salt and pepper then cook for 5 minutes. Ladle a fourth of the sauce onto each naan, leaving a 1” border.  Top each with a fourth of the sausage and a fourth of the mozzarella cheese.  Then place in oven and bake for 15-20 minutes or until golden brown. Let cool for 5 minutes before garnishing with fresh rosemary and serving. Approximate Nutritional Values: http://www.food.com/recipe/butternut-squash-rosemary-pizza-248462

Harvest Couscous 1-1/2 cups couscous 2-3/4 cup vegetable stock 1/4 cup plus 1 tbsp olive oil (divided) 1 shallot, diced 1 fennel bulb, diced 2-1/2 cups butternut squash—peeled, seeded, and diced 3 tbsp sage, chopped 3/4 cup dried cranberries 1/2 cup dried currants 1-1/2 cups apple cider 3 tbsp red wine vinegar 1 tbsp parsley, chopped Salt and pepper to taste Pour the vegetable stock into a large pot and bring to a boil.  Season the stock with salt and pepper, then add the couscous.  Cover, then remove from heat and let sit for 5 minutes or until all the liquid has been absorbed. Heat 1 tbsp of olive oil in a large saute pan over medium-high heat and add the shallot.  Cook for 1 minute, stirring frequently, then add the diced fennel and cook for another 5 minutes or until the fennel softens. Add the squash, sage, cranberries, currants, and apple cider.  Cook for 15 minutes or until the squash softens and most of the liquid has cooked out.  Season with salt and pepper, then use a slotted spoon to transfer the veggies to the bowl, reserving the remaining cider in the pan. In a small bowl, whisk together the reserved cider, 1/4 cup olive oil, red wine vinegar, salt, and pepper to taste.  Pour over the couscous, then sprinkle on the parsley.  Toss with a fork to distribute the parsley and vinaigrette, then let sit at room temperature for 30 minutes before serving to allow the flavors to marry. Approximate Nutritional Values: http://www.food.com/recipe/fall-harvest-couscous-266070

Butternut Squash Quiche 1/4 cup plus 2 tbsp olive oil (divided) 2 cups onion, sliced 1/4 cup vegetable stock 2 cups butternut squash, cubed 8 sheets phyllo dough, thawed 4 eggs, beaten 1 cup half and half 2 oz gorgonzola cheese, crumbled 1/4 cup sage, chopped Salt and pepper to taste Non-stick cooking spray Preheat oven to 350-deg.  Coat a 9” pie dish with the non-stick spray. Heat 1 tbsp oil in a pan over medium heat.  Add the onions and saute until tender, about 10 minutes. Reduce heat and add the vegetable stock.  Cover and cook until the onions turn a deep golden brown, about an hour, stirring every 10 minutes for the first 30 minutes, then every 5 minutes for the remaining time. (Note: add more vegetable stock if the onions start to get too dry.) Meanwhile, toss the squash with 1 tbsp oil and season with salt and pepper. Lay in an even layer on a large baking sheet and roast in the oven until tender, about 40 minutes, then set aside. Raise oven temperature to 375-deg. Brush a sheet of phyllo pastry with the 1/4 cup olive oil and gently press into the bottom of the prepared pie dish with the ends hanging over the sides. Repeat with the remaining sheets, stacking them one on top of the other in the pie dish. Mix the onions, roasted squash, eggs, milk, gorgonzola, and sage.  Once combined, pour the mixture into the phyllo crust, then bake for 45 minutes or until the quiche is golden brown and set in the center.  Serve immediately. Approximate Nutritional Values: http://www.food.com/recipe/spinach-pumpkin-quiche-140807

Baked Rigatoni Primavera with Autumn Vegetables 3 sprigs fresh sage 1 medium eggplant, peeled and cut into 1/2" cubes 1 large leek, cleaned and sliced 12 oz broccoli, cut into florets 1 lb rigatoni 2 tbsp flour 32 oz store bought butternut squash soup 2 cups gruyere cheese, grated (divided) 1 tsp truffle oil 1 cup ricotta cheese Salt and pepper to taste Non-stick cooking spray Preheat oven to 350-deg.  Spray a 10” springform pan with the non-stick spray and place on a parchment paper-lined baking sheet. Add the sage to a large pot of salted water and bring to a boil.  Add the eggplant, cover, and cook for 5 minutes before removing the eggplant with a slotted spoon.  Set aside. Add the leek to the pot and boil for 2 minutes, then remove to the bowl with the eggplant.  Repeat with the broccoli for 1 minute before also removing to the bowl. Discard the sage leaves and bring the water to a boil.  Taste and re-salt as needed, then add the rigatoni and cook for 3 minutes less than the box directions. Drain, rinse under cold water, and transfer to separate bowl. Heat the butternut squash soup over medium heat. Once bubbling, whisk in the flour and simmer until it begins to thicken.  Stir in half of the gruyere and simmer until it melts. Then add the vegetables, pasta, and truffle oil. Season to taste with salt and pepper. Pour a third of the pasta-veggie mixture into the springform pan. Top with half of the ricotta cheese, then repeat with another third of pasta and the remaining ricotta. Top with the remaining pasta and sprinkle with the remaining gruyere. Bake for 30 minutes or until the cheese is melted and the top is browned. Let stand for 5 minutes before unmolding from the pan and serving. Approximate Nutritional Values: http://www.food.com/recipe/rigatoni-primavera-50696

Sourdough Stuffing with Mushrooms and Pears 1 loaf crusty sourdough bread, cubed 3 tbsp butter 1 yellow onion, diced 4 ribs celery, chopped 2 cups cremini mushrooms, sliced 2 cups baby bella mushrooms, sliced 5 Bosc pears, cored and diced 3 cups vegetable broth 2 eggs 1/3 cup sage, chopped 1/4 cup thyme 1 tsp sea salt 1 tsp pepper Non-stick cooking spray Preheat oven to 300-deg.  Grease a 9” x 13” casserole dish with the non-stick spray. Evenly spread the cubes of bread across two large baking sheets and bake for 15 minutes or until bread is crisp but not browned.  Then remove from oven and transfer the toasted bread cubes to a large bowl. Bring the oven temperature up to 350-deg. In a large saute pan, melt the butter over medium-high heat, then add the onion, celery, mushrooms, and pears.  Cook until softened, about 10 minutes.  Then add the mixture to the bowl with the bread and stir to combine. In a separate bowl, whisk together the vegetable broth and eggs.  Pour the mixture over the bread and stir to combine, making sure the bread is well coated.  Season with the sage, thyme, salt, and pepper.  Stir, then pour the stuffing into the greased casserole dish.  Bake for 45 minutes or until the stuffing is lightly browned and crisp.  Serve immediately. Approximate Nutritional Values: http://www.food.com/recipe/chanterelle-and-pear-bread-stuffing-406261

Pumpkin Stuffed Shells 1 box jumbo pasta shells 1 tbsp olive oil 15 oz pumpkin puree 16 oz ricotta 1 egg 2 cups parmesan cheese, grated 1-1/2 cup mozzarella cheese, shredded 3 cloves garlic, minced 2 tbsp sage, chopped 1 tsp nutmeg 1 tsp salt 1 tsp pepper Preheat oven to 350-deg. Bring a large pot of salted water to a boil and cook pasta shells according to package directions until al dente. Drain and rinse with cool water, then arrange on a baking sheet in a single layer and let cool completely. In a large bowl, mix together the pumpkin, ricotta, egg, 1 cup of the parmesan cheese, garlic, sage, nutmeg, salt, and pepper. Fill each shell with the pumpkin-cheese mixture, then place in a large baking dish. Cover with tinfoil and bake for 25 minutes, then uncover and sprinkle on the reserved parmesan and the mozzarella cheese.  Bake for an additional 25 minutes. Allow shells to stand for 5 minutes before serving. Approximate Nutritional Values: http://www.food.com/recipe/italian-style-pumpkin-stuffed-shells-94138

Linguine with Butternut Squash Sage Sauce 20 oz frozen butternut squash 3 tbsp olive oil (divided) 8 sage leaves 12 oz linguine 1-1/2 cups vegetable stock 1 tbsp olive oil 1/4 cup onion, diced 2 cloves garlic, minced 1/2 tsp ground nutmeg 1/2 cup parmesan cheese, grated Salt and pepper to taste Bring a large pot of salted water to a boil and add the butternut squash. Cook until soft, about 12-15 minutes. While the squash is cooking, fry the sage in 2 tbsp olive oil in a small skillet over medium-high heat.  Cook until crisp, but still bright green, about 30 seconds. Then transfer to a paper towel to drain. Season with salt, then set aside. Using a large slotted spoon, carefully remove the squash from the boiling water and place in the bowl of a food processor.  Puree until smooth, then add the vegetable stock a little bit at a time, pureeing until the sauce thins slightly. Place the pasta to the boiling water and cook according to package instructions until al dente. In a large skillet, heat 1 tbsp of olive oil over medium-high heat, then add the onion and garlic and cook until soft, about 5 minutes. Add the butternut sauce and stir in the parmesan cheese. Season with nutmeg, salt, and pepper, then add the pasta and stir until coated. Finely chop up the sage leaves and stir them into the pasta, then serve. Approximate Nutritional Values: http://www.food.com/recipe/butternut-squash-pasta-sauce-223561

Pumpkin Shrimp Bisque with Sage Gremolata 1/2 cup dry white wine 4 cups seafood stock 1 pinch saffron 1 onion, chopped 1 carrot, peeled and chopped 2 stalks celery, chopped 2 bay leaves 2 cups pumpkin puree 1/2 cup heavy cream 1 pinch cayenne pepper 1 tbsp lemon juice 2 tbsp olive oil (divided) 1 lb shrimp—peeled, cleaned, deveined, and chopped Zest of 1 lemon 1/2 cup sage, chopped (divided) 1 clove garlic, minced 1 tbsp pine nuts, toasted and ground into crumbs in a food processor Salt and pepper to taste In a large saucepan over high heat, heat the wine until it reduces in half, about 4-6 minutes.  Then add the seafood stock, saffron, onion, carrot, celery, bay leaves, and 1/4 cup sage and bring to a boil.  Once boiling, reduce the heat and simmer, covered for 30 minutes. Strain the solids from the stock with a fine metal sieve and return the stock to the saucepan.  Mix in the pumpkin puree, heavy cream, and cayenne.  Simmer on low heat for 10 minutes, then add the lemon juice and season with salt and pepper. In a small bowl, toss together the remaining sage, lemon zest, garlic, ground pine nuts, and 1 tbsp oil. Heat the remaining oil in a saute pan over medium heat. Add the shrimp cook for 2-3 minutes per side or until pink and firm to the touch. Divide the shrimp between 4 serving bowls and ladle the bisque over.  Garnish with the sage gremolata and serve. Approximate Nutritional Values: http://www.food.com/recipe/pumpkin-and-shrimp-bisque-259598

Mushroom and Caramelized Onion Pot Pie 1 can refrigerated biscuit dough 5 tbsp olive oil (divided) 2 heads garlic 4 large onions, chopped 3 lbs mixed mushrooms (crimini, white, baby bella, oyster, etc), sliced 2 tbsp soy sauce 2 tbsp dried sage 2 tbsp dried thyme 3 tbsp flour 3 cups vegetable stock 2 tbsp milk Salt and pepper to taste Preheat the oven to 400-deg. Cut 1/4" off the top of the garlic heads—just enough to expose the cloves.  Drizzle with 2 tbsp olive oil and a pinch of salt.   Wrap the garlic tightly in tinfoil, creating a “chimney” at the top for steam to escape.  Roast in the oven for 45 minutes, then squeeze the garlic from their skins into a bowl. Heat 3 tbsp oil in a large skillet over medium heat, then add the onions, salt, and pepper.  Saute for 45 minutes until caramelized. Add the mushrooms, soy sauce, sage, thyme, and roasted garlic.  Cook, stirring occasionally, for 15 minutes. In a small bowl, whisk together the flour and vegetable stock.  Once smooth, whisk into the skillet with the mushrooms.  Bring to a boil and cook until slightly thickened, about 10 minutes. Pour the mushroom mixture into a large baking dish.  Layer the biscuit rounds on top, covering the filling completely.  Using a fork, prick a few steam vents in dough, then brush with the milk. Bake for 30 minutes or until the dough is golden brown and the mushroom filling is bubbling,. Let the pot pie cool 10 minutes before serving. Approximate Nutritional Values:  http://www.food.com/recipe/chicken-and-mushroom-pot-pie-202984

Grilled Pork Tenderloin with Apple Cider Sage Sauce 1 lb pork tenderloin, cut in half 1 cup apple cider (divided) 3 tbsp apple cider vinegar 2 tbsp olive oil 1 shallot, minced 1/2 tsp salt 1 tbsp rosemary, finely chopped 2 tbsp fresh sage leaves, chopped (divided) 2 tbsp butter Preheat a grill to medium heat. In a bowl, whisk together 1/2 cup cider, the vinegar, oil, shallot, salt, rosemary, and 1 tbsp sage. Add the pork halves and set aside. Once the grill is hot, cook the pork (reserving the marinade), flipping over occasionally, for 20 minutes or until a meat thermometer inserted into the center reads 160-deg.  Transfer to a cutting board and tent with foil while allowing the meat to rest. Meanwhile, in a small saucepan over medium heat, bring the remaining pork marinade and 1/2 cup cider to a boil.  Reduce heat to a simmer until the sauce reduces in half, about 6 minutes.  Whisk in the butter and cook for another minute. Cut pork into 1/4" thick slices, drizzle with the sauce, and sprinkle with the remaining sage, then serve. Approximate Nutritional Values:  http://www.food.com/recipe/pork-tenderloin-with-apple-cider-sauce-425315

Chicken with Currents and Mushrooms 2 tbsp butter 1 tbsp olive oil 4 skinless, boneless chicken breasts, split lengthwise 2 cups fresh mushrooms, brushed clean and sliced  1 cup white wine 1 cup heavy cream 2 tbsp dried thyme 1 tbsp dried sage 1 tsp sea salt 1 tsp freshly ground black pepper 1 cup currents Melt the butter with oil in a large skillet over medium-high heat.  When hot, place the chicken breasts in the pan.  Brown for 3 minutes on each side until cooked through, then remove from heat and keep warm. Saute the sliced mushrooms for 4 minutes, then deglaze the pan with the wine, loosening any brown bits from bottom of pan with a wooden spoon. Simmer for 5 minutes over medium heat. Add the cream, salt, pepper, sage, and thyme, then reduce heat to low and cover the pan with a lid.  Simmer to 5 to 7 minutes, stirring occasionally, until the sauce has thickened. Return the chicken to the pan and add the currents.  Cook for another 3 minutes, then serve. Approximate Nutritional Values: http://www.food.com/recipe/mushroom-and-cranberry-chicken-250621