Friday, November 22, 2013

Pork Medallions with Chickpeas and Cabbage & Blowing Bubbles at -30

It is our first real cold snap.  -30 and getting colder. The house creaks as the cold seeps into the siding and the studs.  Plugging you car in is a necessity. You need to drink more water because it is so cold the air won't hold any humidity.  Everything you touch shocks you.  Your skin looks like alligator scales....  The chick is not sure she should have moved.

At 30 below, the bubbles don't pop, they shatter!

But I had a fun activity to help ease the cold.  I had her bundle up and blow bubbles.  Bubbles at -30 is an interesting event.  You can blow them and they immediately freeze.  When you go to pop them, they don't really pop, they shatter.  We spent a couple cool minutes on the porch blowing bubbles, then came inside to warm up with this delicious dinner.

Pork Medallions with Chickpeas and Cabbage
adapted from Fine Cooking, Oct/Nov 13

2 1lb. pork tenderloins
kosher salt and freshly ground black pepper
2 Tbsp. unsalted butter
1 Tbsp. olive oil
1 med. yellow onion, halved lengthwise and thinly sliced crosswise
1/2 small head Savoy cabbage, thinly sliced (6-7 cups)
2 cups Chickpeas (from here   ) or one 15 oz. can
1 cup chicken stock
6 thin slices prosciutto di Parma
6 oz. coarsely grated Italian fontina (about 2 cups)

Position a rack in the center of the oven and heat to 425°F.

Trim and slice each tenderloin on the diagonal into 3 thick medallions.  Place each medallion on a cut side, and using your hands, gently press on each to flatten slightly.  Season on both sides with salt and pepper.

Heat butter and oil in a 12 inch oven proof skillet over medium-high heat.  Working in batches, cook the pork, flipping once, until golden brown, 2-3 minutes per side.  Transfer to a plate and set aside.

Turn the heat down to medium and add the onion and 1/4 tsp. salt.  Cook, stirring often, until lightly browned, 5-6 min.  Add the cabbage, 1/4 tsp. salt, and 1/2 cup chicken stock.  Stir, cover, turn the heat down to medium low, and cook, stirring occasionally, until the cabbage is tender, 15-20 minutes.  Stir in the chickpeas and the rest of the chicken stock and season taste with salt and pepper. Arrange the pork over the cabbage and the chickpeas and top with the Prosciutto and fontina.  Transfer the skillet to the oven and cook until the pork reaches 145°F, 12-15 minutes.  Let rest for 5 minutes before serving.
Serves 6

1 year ago:  Ranch Pretzels
2 years ago: Cranberry Salad

November 22, 2013   Daylight 5 hrs, 30 min, 27 sec.    Temp. H -2/L -11°F

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