![]() ![]() Toss the potatoes with the olive oil, sesame oil and the salt and pepper. And so it goes with all recipes, often inspired by others and adapted in one’s own kitchen.Ģ pounds small red potatoes, halved if on the larger sideĢ tablespoons fresh thyme leaves, minced, dividedġ 20-oz. pork tenderloin, trimmed and halved (before halving, trim off the thin end and reserve for another use so that you have a piece of meat of even thickness)ġ tablespoon fresh thyme leaves, for garnish Sprinkle with crumbled cheese. Cut each slice of grilled bread diagonally in half and serve with salad.Īs noted above, this recipe is adapted from Julie’s version and hers credits Charlie Trotter’s The Kitchen Sessions with Charlie Trotter. Spoon tomato and green onion mixture over. Drain the red onion slices and scatter them and the celery slices over tomatoes. Overlap tomato slices in concentric circles on plates. Grill bread until golden, about 2 minutes per side. Rub bread with cut garlic halves and brush with 1 tablespoon oil. Heat grill pan or barbecue to medium-high heat. Slice red onion, place in a small bowl and soak in cold water for ½ hour. Set aside until ready to serve the salad. Augur)Ĭombine 2 tablespoons olive oil, cut cherry tomatoes, and green onions in medium bowl and toss to coat. ¾ cup coarsely crumbled blue cheese (I used St. ½ small red onion, sliced paper-thin, soaked in cold water ½ cup cherry or grape tomatoes in assorted colours, halved or quarteredģ medium heirloom tomatoes, cored, thinly sliced Note: This menu serves 4 people, except the apple galette that will serve 6-8…great for breakfast the next day.Ģ tablespoons plus 1 tablespoon extra-virgin olive oil The pork tenderloin recipe, including the photo below, is from her website with a few minor tweaks that I added while testing. ![]() While she has been traveling we have been keeping up, one way or another, with our monthly menus. My thanks go to Julie who continues to inspire through her friendship, collaboration and a gorgeous website. This menu ushers in the Fall season with market ingredients ranging from the short appearance of beautiful Okanagan beefsteak tomatoes, green beans still available at farmer’s markets, and the new-crop apples so fresh and flavourful. Steamed Green Beans, Roasted Red Potatoesīrown Butter Apple Galette with Maple Whipped Cream Okanagan Tomato Salad with Blue Cheese and Grilled Breadĭried Cherry Stuffed Pork Tenderloin with Bacon and Sherry Vinaigrette ![]()
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