Potatoes can last a while in the fridge, so for dinner tonight Chef Zach used the ones he bought at the Zuckerman’s Farm booth in the farmers market outside the SF Chocolate Salon. After lunch today we stopped by the Old Oakland Farmers Market and he got asparagus from Paoletti Farms of Linden. A quick stop by a grocery store got us a pork tenderloin, two apples, and rosemary, and the rest was already in the kitchen.
• For the honey apple compote:
2 large Granny Smith apples
2 tbs. of Marshall’s Farm thistle honey
1 tbs. of butter
Pinch of cayenne pepper
Pinch of salt
Core, peel, and dice the apples. Melt butter in a saute pan over medium-high heat. Add all ingredients except honey and saute for 4-5 minutes until tender but not mushy and soft. Remove from heat, transfer to a bowl, and toss with honey. Cool in the refrigerator until serving.
• For the potatoes:
1/2 lb. of Zuckerman’s Farm tricolored potatoes (purple, red, and yellow)
8 peeled garlic cloves
1 tbs. of melted duck fat (substitute melted butter or olive oil)
1 tbs. of fresh, finely minced rosemary
2 tsp. of kosher salt
2 tsp. of onion powder
1/2 tsp. of ground white pepper
Preheat oven to 375 degrees F. In a medium-sized sauce pot, parboil the potatoes so that they are only half-way cooked. Toss with all the other ingredients, transfer to a roasting dish, and bake for 30-35 minutes until tender and the skin is slightly crispy.
*Note: Chef Zach left the garlic cloves whole for two reasons: 1) No one likes tiny burnt chunks of used-to-be garlic, and 2) August loves buttery, roasted garlic cloves.
• For the asparagus:
1 lb. of fresh Paoletti Farms asparagus
In a stacking steamer pot, rice steamer, or vegetable steamer, steam asparagus for 4-6 minutes until desired tenderness. If you overcook it, it will become mushy and stringy.
*Note: Optional is to toss in butter, salt, and pepper, but we eat ours plain.
• For the pork tenderloin seasoning rub:
1 tbs. of Old Bay seasoning
2 tsp. of onion powder
1 tsp. of smoked sea salt
1/2 tsp. of cayenne pepper
• For the pork tenderloin preparation:
1 to 1 1/2 lb. pork tenderloin
1/2 tbs. of olive oil
Coat the meat with the seasoning rub, wrap with plastic wrap, and let it sit in the refrigerator for 2 hours.
Preheat oven to 375 degrees F. In a large saute pan, heat the oil over high heat. Sear both sides of the pork loin for about 3 minutes each side. Transfer to a roasting pan and bake for 35-45 minutes, depending on the internal temperature (which should reach 145 degrees F for medium doneness, so be careful not to overcook it).
Once removed from the oven, let rest for 5 minutes before slicing and serving.
Our first finger food items for Superbowl were assorted Spanish and Spanish-inspired products. As today’s theme in our house was truffles, the highlight of this selection was the truffle honey (center, next to what’s left of the giant truffle flown in from Italy). The Blarney Castle cheese, while not Spanish, went well with all the elements. Cantaloup with jamón and chorizo was new for Zach, and he liked it. He especially liked the sweet olive oil tortas (left) with sugar and anise. Olives are a must when it comes to building a Spanish platter, and the lightly salted almonds go great with any beer. The mini olive oil bread sticks (right) were light, simple, and a delight when dipped in the honey. We can’t quite call this a recipe since we didn’t make anything, and this isn’t entirely a product review; either way, hopefully it will inspire you to try something similar.