Pork Tenderloin with Dijon Marsala Sauce

2 pork tenderloins (filet mignon)
4 tablespoons Dijon mustard
1 tablespoon oil
2 tablespoons butter
2 shallots, sliced
1 cup Marsala wine
1 tablespoon Dijon mustard
1 cup heavy cream

Preheat oven to 350 degrees F (175 degrees C). Oil a 9x13 inch baking dish.

Heat oil in a large skillet over medium-high heat. Arrange tenderloins in pan, and brown the meat. Turn to brown evenly. Transfer meat to prepared baking dish, and coat generously with mustard.

Bake in preheated oven for 20 minutes. Turn, and continue cooking for 20 minutes, or until desired doneness.

Meanwhile, melt butter over medium heat in the same pan used to cook the pork. Cook shallots in butter until soft. Stir in Marsala, mustard, and cream, and cook until volume of liquid is reduced by half.

Slice pork, and place on a serving dish. Spoon sauce over meat, and serve.

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What do the food critics say? Yum yum (although no sauce for the kids).
What does the cook say? Easy peesy. The original recipe says to rub the mustard on the meat before browning it... but that just resulted in the mustard burning to the bottom of our frying pan and the meat not browning. 

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Cheesy mustard chicken

4 chicken breasts
30g butter
2/3 cup sour cream
1/3 cup white wine
1T wholegrain mustard
1/3 cup romano cheese, grated
8 small mushrooms, sliced
8 small spinach leaves

Pan fry chicken in butter. Push aside, add cream, wine, cheese and stir until smooth. Move chicken into sauce, top with mushrooms and spinach, cover pan, simmer gently 1-2 min.

Source: no idea

Cauliflower Cheese Soup

2 cups potato chunks
2 cups cauliflowerets
1 cup chopped carrot (about 3 large carrots)
3 medium cloves garlic
1 cup chopped onion
½ tsp salt
4 cups water or vegetable stock
1 ½ cups grated cheddar
¾ cup milk
¼ tsp. dill weed
¼ tsp. ground dill or caraway seed
¼ tsp. dry mustard
black pepper to taste
¾ cup buttermilk
scallions, to serve

Place everything except cheese, milk, herbs and buttermilk together in a pot. Bring to a boil, cover, and simmer 15 minutes. Let cool 10 minutes. Puree until smooth and creamy.

Transfer to a kettle and whisk in the grated cheddar, milk, dill weed, ground dill or caraway seed, mustard and pepper.

(Optional: Steam or sauté in butter 1 ½ cups more cauliflowerets. Add these to the soup).

Just before serving whisk in buttermilk. Serve topped with chopped scallions and extra cheese.

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Roasted Butternut Salad

Potatoes:
4 cups Yukon Gold potatoes, cut into ½ inch cubes
2 t Dijon mustard
1 T extra virgin olive oil
2 t fresh dill weed, chopped fine
½ t fresh tarragon, minced
½ t sea salt
½ t garlic, minced

Pumpkin:
4 cups butternut pumpkin, peeled and cut into ½ inch cubes
½ t ground cinnamon
½ t minced fresh roseary
½ t tamari
½ t balsamic vinegar
2 t extra virgin olive oil
½ t sea salt

Dressing
½ t garlic, minced extra fine
½ cup roasted red bell pepper
¼ cup olive oil
2 ½ t Dijon mustard
3 T fresh lemon juice
2 t balsamic vinegar
1 T cider vinegar

Preheat oven to 375. Mix potato ingredients together and transfer to a parchment-lined baking sheet. Mix pumpkin ingredients together and transfer to another parchment-lined baking sheet. Bake at 375 F for 25 minutes or until the potatoes and squash are soft inside. Let cool and combine potatoes and squash in a bowl. Set aside.

Puree all dressing ingredients until smooth in a blender. Mix with potatoes and squash. Dice a carrot, a stick of celery and some fresh chives and combine together.

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Fig-Olive Tapenade

1/2 cup stemmed and quartered dried Black Mission figs
1 cup water
1 cup black olives
1 garlic clove, peeled
2 Tbs capers, rinsed and drained
2 anchovy fillets
2 tsp whole-grain mustard
1 tsp finely chopped rosemary or thyme
1 1/2 Tbs lemon juice
1/4 cup extra virgin olive oil

1 – In a small saucepan, simmer the figs in the water with the lid askew for 10-20 minutes, until very tender. Drain.

2 – In a food processor, pulse the olives, figs, garlic, capers, anchovies, mustard, rosemary, and lemon juice to create a thick paste. Pulse in the olive oil until you’ve achieved a chunky-smooth paste. Don’t overdo it; good tapenade should be slightly rough. Season with salt and pepper if necessary.

Fig-Olive tapenade can be made up to two weeks in advance and stored in the fridge. It’s better served at least a day after it’s made.

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