Archived Recipe
Sweet Basil Archived Recipes

.

Here is a delicious combination from Chef Amy Barnes: Seared Pork Tenderloin With Red Onion Confit & Butternut Squash Risotto. Yum!

.

Seared Pork Tenderloin With Red Onion Confit
4 pounds pork tenderloin, trimmed of excess fat
4 tablespoons crushed black peppercorns
3 tablespoon olive oil
2 tsp salt
1. Preheat oven to 425°F. Season pork with salt and press peppercorns into it.
2. In a large heavy skillet heat oil over moderately high heat until hot but not smoking and brown pork on all sides.
3. Transfer pork to a shallow baking dish and roast in oven until a meat thermometer registers 155 F, about 20 minutes. Transfer pork to a cutting board and let stand 5 to 10 minutes. Slice pork into 1/2-inch-thick medallions and serve with confit.
Serves 8.

.

.

RED ONION CONFIT
5 tablespoons olive oil
4 large red onions, halved, sliced
6 tablespoons dried currants
6 tablespoons red wine vinegar
2 tablespoons chicken broth
2 teaspoons chopped fresh thyme or 3/4 teaspoon dried, crumbled
1/2 teaspoon sugar
1. Heat oil in heavy large skillet over medium-high heat. Add onions and sauté until crisp-tender, about 8 minutes.
2. Add all remaining ingredients and stir until reduced to thick glaze, about 4 minutes. Season with salt and pepper. (Can be prepared 2 days ahead. Cover and chill.) Serve warm or at room temperature.

.

BUTTERNUT SQUASH RISOTTO
1 butternut squash - about 3 lbs.
2½ C chicken broth
1 C water
2 small onions, chopped (about 1 C)
2 large garlic cloves, sliced thin
2½ tsp minced candied gingerroot
6 T butter
1 C Arborio rice (or long grain)
½ C dry white wine
2 T chopped fresh chives
1. Preheat oven to 450. Halve squash lengthwise and discard seeds. Peel one half and cut into ¼ inch dice.
2. Put remaining half, cut side down, in an oiled shallow baking pan with diced squash and season with salt & pepper. Bake squash in middle of oven, stirring diced squash occasionally, until tender and browned slightly, 15-20 minutes.
3. Holding halved squash in a kitchen towel, scoop out flesh and chop coarse.
4. In a saucepan bring broth and water to a simmer - maintain at a bare simmer.
5. In another saucepan cook onion, garlic and gingerroot in butter over moderately low heat, stirring until softened. Stir in rice and cook over moderate heat, stirring constantly for about 1 minute. Add wine and cook, stirring constantly until absorbed. Stir in ¼ C broth; stir constantly until absorbed. Continue with another ¼ C broth and stir until absorbed.
6. Stir in both diced and chopped squash. Then add another ¼ C broth and stir until absorbed. Repeat with last ¼ C broth. Rice should be tender and creamy-looking but still al dente.
7. Stir in chives and salt and pepper to taste.

.
Home Classes Events Coffees Gifts Links

Sweet Basil Gourmetware & Cooking School, Inc.
10749 North Scottsdale Road #101
Scottsdale, Arizona 85260
Northeast Corner of Scottsdale & Shea
Tel: 480-596-5628
Fax: 480-367-1722
www.sweetbasilgourmet.com
E-Mail:sweetbasil@sweetbasilgourmet.com
Hours:
Monday - Saturday 9:30AM - 6PM

©1998-2008, Sweet Basil Gourmetware & Cooking School, Inc.
Comments & Suggestions to Webmaster