NuM NuM

Surprise! NuM NuM got a face lift! This layout feels like a better reflection of myself...gives me warm fuzzies just lookin' at it. Anyway enough about the re-vamp, on to the nummmmm...the fancy piggy in a blanket or pig/corn dog if you will. Call it what you want...you'll be callin' it delicious!! The picture has you intrigued doesn't it? What is it...what could it be....ooooh the anticipation! It's a roasted pork tenderloin held prisoner inside of a french baguette...it's the world's largest fancy hot dog :)

This entire meal was full of flavors and a party in my mouth! I love it when you make something new and you don't know what to expect and you're pleasantly surprised with a new FAV! I can't wait to make this again. The pork tasted really clean and healthy from the fresh herbs and since the pork actually cooks inside the bread, it releases its juices and gets trapped inside. It's basically the same concept as eating a french dip sandwich and dunking the sandwich in the au jus - but with the pork, it's all wrapped up in a nice little package. Just imagine you get the juicy crunch from the bread, the tangyness from the dijon mustard and the fresh taste of the pork...YUM-OH! It's like eating a mini sammie on a fork. (and you know me and sandwiches)

The red cabbage was also an explosion of flavor. It's so fun eating a dish full of different textures and flavors - crunchy, tangy, salty and sweet all in one bit - oh my gashee. This dish will definitely keep you coming back for more and more.

Both recipes would be great to take on a picnic or serve at your next dinner party. The pork looks so fancy when you present it whole at the table - you'll get lots of oooh's and ahhhh's. The entire meal is 4-star without all the fuss and comes together quickly. You can make the salad while the pork cooks and dinner will be on the table in no time. Try it, you'll look like a rock star - just remember to send me lots of chocolate as a thank you :)


Pork Roasted the Way the Tuscan Do
Adapted from Joanne Weir's Cookbook and Once Upon A Plate
Serves 2-3

2 teaspoons fresh chopped sage
2 teaspoons fresh chopped rosemary
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
1/4 teaspoon fennel pollen* (I omitted)
4 tablespoons extra virgin olive oil
3 tbs Dijon Mustard
1 pork tenderloin, trimmed of fat and sinewy tissue
1 loaf crusty baguette*

On a work surface, mince the sage, rosemary, pepper, garlic, 1 teaspoon salt, and fennel pollen and dijon together.  Brush pork with mixture

Heat a frying pan over medium high heat. Add 1 tablespoon of the oil. Cook the pork, turning occasionally, until golden on all sides, 8 to 10 minutes. Then coat the pork again with the dijon mixture.  Cut the baguette in half the long way and scoop out the soft insides. Brush the inside of the baguette with the remaining 3 tablespoons olive oil (optional). (OR do what I did and spray the inside with olive oil PAM spray) Place the pork on the inside of the baguette so that the pork is completely enclosed. Trim off the excess ends of the bread. Tie the baguette, at 1-to 2-inch intervals, with kitchen string.

Preheat an oven to 375°F. Place the pork on a baking sheet and roast until done, 148°F on an instant-read thermometer inserted into the thickest part, 25 to 30 minutes.

Remove from the oven, let rest 10 minutes. Remove the strings and cut into slices. Serve.

* I used a Trader Joe’s Artisan Bread French Baguette. You want to get one that pretty round all around and not too flat in the middle b/c the bread has to "hug" the pork as much as possible. Next time I would also try to scoop out as little bread as possible since that was the best part. (Maybe try leaving a 1/2-inch of bread all along the inside - if this isn't possible it won't matter b/c it'll be delicious even with only a little bit of bread)
* I would also use a 1/2 tsp more of sage and rosemary next time I make this.

**Feel free to swap different herbs for the pork - maybe try thyme for the sage. My next attempt will be with the herb mixture from this recipe.


Tassajara Warm Red Cabbage Salad
Adapted from 101 Cookbooks and The Complete Tassajara Cookbook
Serves 2 to 3


1/4 cup slivered almonds
1/2 teaspoon natural cane sugar (or brown sugar)
fine grain sea salt
1 tablespoons extra-virgin olive oil
1/2 red onion or white onion, diced
2 medium cloves garlic, minced
1/2 pound head of red cabbage, quartered and cut into thin ribbons
1/2 teaspoon fresh rosemary, minced
1 ounces (1/4 cup) golden raisins (or other plump, chopped dried fruit)
1 tablespoons balsamic vinegar
1 ounces (1/4 cup) feta cheese, crumbled

Roast the almonds in a dry skillet over medium heat until golden brown. Sprinkle on the sugar, and a couple pinches of salt. Stir until the sugar melts and coats the seeds (you pan will need to be hot enough). Transfer the almonds to a plate so they don't stick to the pan. Set aside.

Heat the olive oil in a large skillet and saute the onion for a minutes or two with a couple pinches of salt. Stir in the garlic, and the cabbage, and a few more pinches of salt. Stir and cook for just a minute or so, or until the cabbage softens up just a touch. Then stir in the rosemary, most of the raisins, and the vinegar. The cabbage will continue to get more and more tender even after you remove it from the heat, so keep that in mind, and do your best to avoid overcooking it - where it collapses entirely. Fold in the feta cheese, most of the almods, then taste. Season with more salt if needed. Serve garnished with the remaining raisins, more feta, and almonds.