Here is one more love story between me and vegetables. I never liked sweet yams until my favorite chef made them for me one day. I remember Marilyn was making some and asked me to try it. Immediately my answer was ” I don’t like it”. She insisted I try it and I did…OMG!! After the first bite I was totally addicted to it. But I noticed there was a different flavor… a deliciousness sweet, nutty taste and smell! She told me the yam was made with brown butter. Unfortunately, in this vegetable there’s a lot of calories… so, you can’t just close your eyes and eat pounds of it…Seriously, you should make this yam if you haven’t… It is going to change your life!!
2 pork tenderloins
3 T. minced shallots
2 T. minced garlic
3 T. dijon mustard
3 T. olive oil
4 sprigs each of rosemary, thyme, sage and savory
Preheat oven to 400F. Season pork with salt and pepper and sear over medium high heat in a sauté pan until browned on all sides.
Mix shallots, garlic, dijon and olive oil together. Spread mixture over pork and place herbs over all sides. Tie pork with string, making sure herbs are adhering to the pork. Place on a roasting rack and roast until pork is medium, approximately 15 minutes depending on size. Let rest 5 minutes before slicing.
2-3 lbs. yams
1 c. (2 sticks) butter
salt and pepper
Preheat oven to 450F. Poke the yams all over with a fork. Drizzle with olive oil and season with salt and pepper. Wrap the yams individually in foil and roast in oven until totally soft (a knife inserts easily), approximately 1-1/2 hours depending on size. Peel skin off and place flesh in a food processor. Blend yams while slowly drizzling brown butter in. It should look smooth and creamy. Season with salt and pepper.
Place butter in a saucepan over medium high heat. Keep a close eye on it!
Cook butter until it begins to foam and the color turns a light brown. It will happen fast! You will smell a nutty aroma and see brown “specks” appear. Remove from heat and set aside.
BRUSSELS SPROUTS (here)
For this recipe I didn’t add chanterelle mushrooms.
1 T minced shallots
1T minced garlic
half cup white wine
half cup chicken stock
1 T butter
Take leaves from the stem. Chop some of the stems and set aside. Heat sauté pan on medium, add olive oil and sauté chard steams for 1 to 2 minutes. Add shallots and garlic and sauté for 1 minute. Add chard leaves, wine, stock and butter. Cook for 1 to 2 minutes until chard is slightly wilted. Season to taste. And add Brussels sprouts.
Have a great weekend!
Beijos e Tchau!
Marilyn Chudda and Ludmilla