Sunday Favorites #6

"Sunday Favorites" is a Sunday meme designed by Chari @ Happy To Design to give bloggers a chance to share a favorite post from the past. Thanks for stopping by, and to Chari for making this fun!

Originally posted February 26, 2009

When I think of Tuscany, I think of sunflowers. I set a table for two to chase the winter blahs away.



I've been dreaming of warmer weather, sunflowers and dragonflies.



As I prepped our dinner, DH tended to the fireplace and poured the wine.





Just out of the oven, it looks like an alien with the food loops holding it together. The pork tenderloin is roasted inside a baguette with fresh herbs, garlic and olive oil. The recipe calls for fennel pollen which I couldn't find locally so I placed an order with The Spice House. The taste is like fennel seed sweetened and magnified 100 times. The jar says to use on salmon, salads, pork or chicken.





A quote from Saveur magazine regarding fennel pollen: "if angels sprinkled a spice from their wings, this would be it".

Here's the recipe:
Pork Roasted in a Baguette - Joanne Weir
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*
4 tablespoons extra virgin olive oil
1 pork tenderloin, trimmed
1 loaf crusty baguette

On a work surface, mince the sage, rosemary, pepper, garlic, 1 teaspoon salt, 1/4 teaspoon black pepper, and fennel pollen together.

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. Roll the pork in the herb mixture and set aside. 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. 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, 155°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. (Serves 4)



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Sunday Favorites #5

"Sunday Favorites" is a Sunday meme designed by Chari @ Happy To Design to give bloggers a chance to share a favorite post from the past. Thanks for stopping by!

Originally posted December 2008



The instructions called for Jumbo olives for the body, and small olives for the head. Since I was just practicing, I used large olives for both the body and the head. Mary showed us how she made hers a while back, and perhaps the little fellas are listed on her blog.

All you need for this is jumbo olives, small olives, carrots and cream cheese. Cut a slit from top to bottom on the jumbo olive, and carefully insert about a teaspoon of creme cheese. Slice the carrot into 1/4" thick rounds, cut a small notch to form feet. Save the cut out piece for the beak and press into the small olive (the head). Secure with a toothpick. Give it a try....they are FUN! I plan on using them on my veggie platter and might also try a flavored cream cheese.

Thankyou for stopping by today!

Sunday Favorites #4

"Sunday Favorites" is a Sunday meme designed by Chari @ Happy To Design to give bloggers a chance to share a favorite post from the past. Thanks for stopping by!


One of the easiest ways to peel fresh ginger is with a spoon. I use my scalloped sugar spoon, but you can use any spoon. Try it, you'll love it.

Originally posted 1/28/09