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Superbowl Sunday Recipe Ideas

Superbowl Sunday Recipe Ideas // Karista's Kitchen

Have you planned your Superbowl menu yet?  I should have done that weeks ago but I finally narrowed it down to a few selections.

Slow Oven Baked Ribs // Karista's Kitchen

I’m definitely serving Ranger Craig’s fave Slow Oven Baked Ribs.  These are moist, succulent and full of delicious flavor.  Not to mention, so easy to prepare!

Asian Marinated Pork Sliders with Caramelized Onions and Spicy Mustard // Karista's Kitchen

Superbowl Sliders

My youngest gal and her teenage friends loves sliders, so I’m making the teen crew Asian Marinated Pork Sliders with Caramelized Onions and Spicy Mustard.  The marinated pork is so perfect for sliders but I often make this dish without buns and serve it over rice and steamed Bok Choy.

Grilled Salmon Tacos with Chipotle Lime Crema and Cilantro Slaw

My oldest gal and I are huge taco fans so I’m making my Salmon Tacos with Pineapple Cilantro Slaw.

Will I be cooking all day?  Probably.  But as my daughter once said to her friends “my Mom loves to feed people. It makes her happy.”  And so it does. 🙂

Peanut Butter Brownies // Karista's Kitchen

My crew also loves to indulge in a little something sweet now and again; especially at Superbowl Sunday.  So I’m making these lovely little Peanut Butter Chocolate Chip Brownies for a quick sweet that doesn’t require a lot of fuss.

Below is a list of these delicious recipes.  Click on the recipe title and it will take you to the recipe.

Delicious Wishes and Loads of Love!

Karista

Smoked Salmon Wonton Tacos

Lemon Cilantro Hummus

Bleu Cheese Baked Potato Chips

Southern Style Pork BBQ Sliders and Fennel Apple Slaw

Seared Ahi Tuna Tacos 

Retro Ham and Olive Bites

Rogue Spruce Gin & Tonic

Ingredients

    For one serving
  • Crushed ice
  • 2 - 3 ounces Rogue Spruce Gin
  • 4 - 5 ounces Tonic Water
  • Squeeze of fresh lime

Instructions

Add crushed ice to an tumbler

Pour the Rogue Spruce gin over the ice

Next pour the tonic water over the ice

Give it a quick stir and squeeze of lime. Enjoy!

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Karista's Kitchen Pork Soup VRAI Magazine

Spanish White Bean Stew


Spanish White Bean Stew 1 VRAI Magazine

There is a new article and recipe over at VRAI Magazine today.  It’s all about the gorgeous Spanish White Bean Stew called Fabada.  January is all about reinvention at VRAI Magazine and my version of Fabada certainly qualifies as a reinvention.  I think that’s what I love most about world cuisine – finding beautiful and delicious recipes that can stand alone and please the palate or can be recreated to suit my family’s taste buds.

As always, you will find a fantastic selection of recipes at VRAI Magazine as well as travel, DIY, lifestyle and fashion articles.  Not to be missed!

Wishing you a most delicious Sunday!

Karista

Appetizers Karista's Kitchen Pork Sassy Side dishes

Honey Dijon Glazed Pork Belly with Rosemary White Bean Puree

Honey Dijon Glazed Pork Belly with Rosemary White Bean Puree // Karista's Kitchen  

Tis the season for Honey Dijon Glazed Pork Belly!  And of  course, festive celebrations, meeting friends for a holiday toast, gathering with loved ones from near and far and indulgent tastes that make this time of year so memorable.

Honey Dijon Glazed Pork Belly // Karista's Kitchen

When I think of holiday cuisine, the word decadence comes to mind, like this Honey Dijon Glazed Pork Belly.  Food prepared with occasional ingredients and with a bit more effort and time.  Although the holidays can be a flurry of activity for me, I adore preparing this pork belly for guests.  Once you taste it, you’ll know why it’s worth the extra time and effort.

Honey Dijon Glazed Pork Belly with White Bean Puree // Karista's Kitchen

This past year one of my absolute favorite Napa wineries, Rocca Family Vineyards,  asked me to develop a recipe to pair with one of their award winning wines.  This Honey Dijon Glazed Pork Belly with Rosemary White Bean Puree proved to be the perfect pairing with the 2009 Rocca Merlot.  An elegant, bright but balanced wine that feels like velvet on the tongue.  The bright flavor of the fruit has a lovely and spicy finish complimenting the rich flavors of the pork belly and earthy rosemary in the white bean puree.

Pork belly is a lush cut of pork that can feel lavish and festive. It’s often served as an entree but I prefer serving this sensuous dish as a first course over a fresh rosemary white bean puree – opulent in flavor and perfectly complimentary to the sweet and spicy glaze and rich meat of the pork belly.

Honey Dijon Glazed Pork Belly is of those recipes you’ll dream about; and you’ll want to include it on your holiday menu every year. I promise, it’s that good! 😉

Delicious Holiday Wishes to you!

Karista

Honey Dijon Pork Belly with Rosemary White Bean Puree

Serving Size: 6-8 as a starter or 3-4 as an entree

Honey Dijon Pork Belly with Rosemary White Bean Puree

Ingredients

    For the Pork Belly
  • 3-4lbs pork belly
  • Salt and Pepper
  • 3 3-inch thyme sprigs, leaves removed
  • ¼ cup honey
  • 3 tablespoons Dijon mustard
  • Chopped fresh Italian parsley for garnish
  • For the Rosemary White Bean Puree
  • 1 15oz can organic cannellini beans
  • ½ teaspoon coarsely chopped fresh rosemary leaves
  • 1 clove garlic, smashed
  • 1 tablespoon extra virgin olive oil
  • Salt and fresh cracked black pepper to taste

Instructions

For the Pork Belly

Preheat the oven to 450 degrees F.

Score the fat (or the skin) on the belly and season both sides with salt and pepper. Mix together the thyme leaves, honey and Dijon. Set aside.

Place the scored pork belly in a baking dish, or on a rimmed, lined baking sheet. Brush with most of the honey Dijon mixture, reserving a little for mid-roast basting, trying to get as much in the crevices as possible.

Roast the pork for 15 minutes at 450F. Then lower the heat to 325 degrees F. Continue cooking, basting mid-roast with the honey Dijon mixture. Roast for about 2 – 2/12 hours or until the pork belly is done. The top of the pork should be brown and toasty and look delicious.

Remove the pork from the oven and tent with aluminum foil for about 10 minutes to allow all the lovely flavors to re-distribute through the meat and let the fat drain to the bottom of the pan.

Transfer the pork belly to a large cutting board and either slice or cut small squares.

Place the Rosemary White Bean Puree on a large platter or on individual plates. Top the bean puree with the slices or squares of pork belly and garnish with a few fresh thyme leaves or chopped fresh Italian parsley.

Serve immediately and enjoy.

For the Rosemary White Bean Puree

In a small sauté pan add the oil and heat over low heat. When the oil is warm, sauté the garlic and rosemary just until fragrant. Don’t brown the garlic or it will taste bitter.

Add the beans and garlic, rosemary olive oil to a blender or food processor and pulse until pureed. Season to taste with salt and pepper.

This puree is also delicious served with slow cooked Italian pork roast or grilled pork chops.

Notes

When purchasing pork belly, look for cuts that have a small amount of fat over the outside of the pork belly and meat that is firm with a small amount of marbling. Often a butcher can custom cut a pork belly to your specifications, so don't hesitate to ask. You can purchase a pork belly with or without the rind. If you choose a pork belly with a rind you may want to use a clean box knife or a very sharp knife to score the rind.

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Karista's Kitchen Kid Friendly Pork Salad Sassy Side dishes

Chianti at Home for the Holidays with Southern Style Barbecue

DaVinci Chianti at Home for the Holidays // Karista's Kitchen Southern Style Barbecue

There are a few things I’m terribly traditional about.  A birthday dinner of choice on one’s actual birthday, ghost shaped pancakes on Halloween morning, pan seared beef tenderloin medallions with a Madeira wine sauce on Valentine’s Day and a Southern style barbecue around the holidays.

Barbecue might seem a little out of place during the holidays, but at my house it’s a yearly tradition.  Mostly because my family loves barbecue and could dine on it year round.  The cooler holiday months also seem like the perfect time to capture a bit of summer whimsy within these festive dishes.

Chianti at Home for the Holidays with Southern Style Barbecue // Karista's Kitchen

Succulent and bursting with flavor, I pair a Southern style pulled pork with my DaVinci Chianti BBQ Sauce.  A slightly sweet and tangy sauce laced with my favorite Chianti wine.  With aromas of ripe plum and cherry accented by peppery notes, DaVinci Chianti is a medium bodied and well balanced wine; blending beautifully into a most lush and silky sauce.  It’s so delicious, my family will wrangle for the last drop of sauce.  You just might be tempted to lick your plate!

Chianti at Home for the Holidays with Southern Style Barbecue // Karista's Kitchen

Although I like a traditional coleslaw, for this meal I serve an elevated slaw of Apple, Fennel and Napa Cabbage, which is lightly tossed in a sweet dressing.  Along with the Southern style pulled pork, lush Chianti barbecue sauce and Apple Fennel Slaw, I also serve a delicious dish of homemade Baked Beans to round out the meal. After all, it’s not a barbecue without the beans.

To celebrate our holiday barbecue, the table is set with holiday china while the music of the season fills the room. Our guests are seated, the Chianti is poured and our Southern style barbecue is served.

Chianti at Home for the Holidays with Southern Style Barbecue // Karista's Kitchen

It’s a festive occasion that feels special, and yet, warm and inviting with the enticing scent of earthy and rich flavors filling the house.  I love to hear the clink of glasses filled with the deep ruby colored DaVinci Chianti which pairs so perfectly with this holiday meal.

When the dishes are empty and the last of the Chianti has been poured, it’s almost difficult to leave the table, lingering over conversation and a celebration of all that is most precious to us.

Chianti at Home for the Holidays with Southern Style Barbecue // Karista's Kitchen

This is a festive meal to serve for any holiday celebration. The recipes can be doubled to accommodate a large crowd and are fairly fuss free to prepare.  The baked beans can be prepped a day or two in advance and slider rolls or large barbecue buns can be served with the pulled pork, making for a lovely casual dining atmosphere or a sit down dinner.

Cheers! to a most delicious and happy holiday season.

Bon Appetito!

Karista 

Southern Style Pulled Pork with Chianti Barbecue Sauce

Serves 6-8

Ingredients

4-5lbs boneless pork shoulder, halved

Salt

¼ cup dark brown sugar

1 teaspoon onion powder

½ teaspoon garlic powder

½  teaspoon black pepper

1 teaspoon ground allspice

½ cup apple cider vinegar

Slow cooker

Directions

Pre-heat a slow cooker on high.

Mix together the brown sugar, onion powder, garlic powder, black pepper and allspice.

Season the two pork shoulder pieces with salt and then brown on all sides.  Transfer the pork pieces to the slow cooker and season with the brown sugar mixture. Making sure to cover both pieces of pork.  Pour the apple cider vinegar over the pork pieces, cover with the lid and turn the heat to low.  Cook on low for about 7-8 hours or until the pork pieces are fork tender.

Tip: When using a slow cooker to prepare a pork shoulder or beef chuck, it isn’t necessary to have a lot of liquid as the slow cooker allows these cuts of meat to cook in their own juices.

Once the pork shoulder is done, shred with two forks and keep moist with juices from the slow cooker.

Option: If you’d like, add a ¼ – ½ cup of the Chianti BBQ sauce to the pulled pork and serve with additional sauce on the side.

Serve with barbecue buns or slider buns, Apple Fennel Slaw and Homemade Baked Beans. And don’t forget the Chianti!

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Chianti Barbecue Sauce

Serves 6

Ingredients

2 cups organic ketchup

1 cup DaVinci Chianti wine

3 teaspoons dry English mustard

¼ cup dark brown sugar

¼ cup unsulphured molasses

3 tablespoons Worcestershire

1 tablespoon balsamic vinegar

Directions

In a medium sauce pan over medium low heat stir together the ketchup, wine, mustard, brown sugar, molasses and Worcestershire. Bring it to a simmer, turn the heat to low and let the sauce simmer for about 10 minutes.  Take the sauce off the heat and stir in the balsamic vinegar.

Because I like to use this sauce in my Homemade Baked Beans recipe, I usually double the recipe. It’s a travesty when I run out of sauce!   However, feel free to use a barbecue sauce of your choice in the Homemade Baked Beans recipe.

Serve the Chianti Barbecue Sauce with Southern Style Pulled Pork, Apple Fennel Slaw and Homemade Baked Beans. The sauce can be refrigerated in an airtight container for up to one week. 

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Apple Fennel Slaw

Serves 6 -8

Ingredients

One medium fennel bulb, thinly sliced or shredded and fronds saved

1 head of Napa cabbage, thinly sliced or shredded

2 cups shredded apples, or thinly sliced apples and spritzed with a little lemon juice

1 cup mayonnaise

¼ cup apple cider vinegar

¼ cup sugar

Dash of hot sauce, optional

Salt and pepper to taste

Directions

Whisk together the mayonnaise, apple cider vinegar and sugar until well combined.  Season to taste with salt and freshly cracked black pepper.  Set aside until ready to serve.

Gently toss together the fennel, cabbage and apples.  Chop the fennel fronds and toss them on top of the slaw.

Dress the slaw with half the dressing, using more if needed, just before serving.

Serve with Southern style pulled pork and baked beans. 

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Homemade Baked Beans

Serves 6-8

Ingredients

4 ounces bacon, diced

1-2 tablespoons extra virgin olive oil

3 15ounce cans navy beans, drained

1/2 cup Chianti Barbecue Sauce, or a barbecue sauce of your choice

1 small onion, finely diced

2 cloves garlic, minced

1 tablespoon Worcestershire

¼ cup molasses

¼ cup brown sugar

1 tablespoon balsamic vinegar

Medium to large baking dish

Directions

Heat the oven to 350F.

Heat a large skillet and cook the diced bacon.  Transfer the bacon with a slotted spoon to a dish and set aside.  Add a little olive oil if needed and sauté the onion.  When the onion is golden and soft, add the garlic and sauté another minute longer.  Add the bacon back into the skillet and stir in the beans.

Stir in the one cup of barbecue sauce, Worcestershire, molasses, brown sugar and balsamic vinegar.

Pour the beans into a baking dish and bake for about 30-45 minutes or until the beans are hot and bubbly.

DaVinci Wine Recipes Karista's Kitchen Kid Friendly Pork

Apricot and Sage Stuffed Pork Loin Roast and DaVinci Chianti

 

Apricot and Sage Stuffed Pork Loin // Karista's Kitchen

This is a lovely and simple dish filled with sweet and savory flavors of the Tuscan countryside.  Herbs are abundant in Tuscany; fields of rosemary and sage, thyme and lavender dance about the hillsides creating the most fragrant Tuscan breezes.

This succulent pork loin roast is stuffed with fresh sage, dried apricots and a hint of garlic and then roasted to moist and exquisite perfection.  Serve this tasty dish with my Arugula and White Bean Salad and pair with my favorite DaVinci Chianti.

We wouldn’t want to forget dessert… How about a Lavender Panna Cotta with Dark Chocolate to finish the meal?

For additional DaVinci Chianti recipes click HERE.

Delicious Wishes and Loads of Love,

Karista

Apricot and Sage Stuffed Pork Loin Roast and DaVinci Chianti

Serving Size: 4-6

Apricot and Sage Stuffed Pork Loin Roast and DaVinci Chianti

Ingredients

  • 2-3lb pork loin roast
  • 1 cup dried apricots
  • 1 ½ cups white wine (DaVinci Pinot Grigio) If you don’t cook with wine use chicken broth with a tablespoon of apple cider vinegar.
  • 1 heaping tablespoon chopped fresh sage, plus more for garnish
  • 2 cloves garlic, finely chopped
  • 2 tablespoons butter
  • Extra Virgin Olive Oil
  • Salt and pepper

Instructions

Preheat the oven to 450F.

In a small sauce pan warm one cup of wine and soak the apricots for about 15 minutes.

Remove the apricots from the wine (reserve the wine) and coarsely chop them. Add them to a bowl and then toss with the sage and garlic. Season with salt and pepper and a splash of oil to bind the ingredients.

With a long blade knife cut into the vertical center of the pork loin roast, making a nice size hole for the stuffing. Pierce all the way through to the other side.

Stuff the apricot sage mixture into the pork, spreading as evenly as you can. This takes a little bit of fiddling but it’s fairly easy.

Place the stuffed pork loin roast in a small baking dish or small roasting pan. Pour the reserved wine over the pork. Rub a little oil on the pork and season with salt and pepper.

Put the pork loin in the oven and roast for 10 minutes. Then turn down the heat to 350F and roast for another 30 minutes or until the internal temperature of the pork reaches 145F.

Remove the pork loin from the oven and let it rest for about 5-10 minutes. While it’s resting, take the pan juices and pour them into a sauce pan.

Heat the juices over medium heat and add the butter. If needed, add additional chicken broth to the pan. Whisk until the butter is nicely incorporated and the pan sauce is heated through. Season to taste with salt and pepper.

To serve: Slice the pork loin roast and lay the slices on a platter. Pour some of the pan sauce over the pork slices and garnish with additional chopped fresh sage.

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Here’s a not so great picture of me stuffing a pork loin.  Hope this visual is helpful!

Stuffing the pork loin roast

Karista's Kitchen Kid Friendly Pork

Pork Chile Verde with Basmati Rice

Pork Chile Verde with Basmati Rice // Karista's Kitchen

I am deeply in love with Pork Chile Verde.  The tangy flavors of tomatillo and lime combined with the spicy heat from poblanos makes for a most delicious and comforting meal.  Add in a scoop of Basmati rice and I’m in comfort food heaven.  It’s a “warm you to the bones” dish that has once again returned to its rightful place on the Fall dining table.

This dish is simple to prepare but it does have several steps involved.  Most often I make this on the weekend and let it simmer low and slow.  But sometimes I’ll roast the poblanos, cube and season the pork (not with the flour however) make the sauce Verde and make the rice the on a weeknight.

Pork Chile Verde with Basmati Rice // Karista's Kitchen

Then the next evening, I’ll put it all together and simmer until done.  We’re a late dinner family by American standards; most of the time dinner is served at 7pm. So prepping the night before and then making the dish next evening works well at my house.

Cheers to the enjoying the new season with a bowl of comfort!

Delicious Wishes and Loads of Love,

Karista

Pork Chile Verde with Basmati Rice

Serves 4-6

Ingredients

3-4lbs pork shoulder, boneless and cut into 2 inch cubes

Salt and pepper

Extra virgin olive oil

¼ cup all-purpose flour for dusting pork cubes (omit for GF recipe)

2 12 ounce cans whole tomatillos, drained

2 white onions, 1 onion coarsely chopped and 1 onion diced

2 cloves garlic

Juice of one lime

Handful cilantro

2-3 poblano peppers, roasted, skinned and seeded

2 cups chicken broth

Salt and pepper to taste

Fresh cilantro or chopped green onion for garnish

Serve with cooked basmati rice

Directions

If you have roasted the poblanos, start them now. Preheat the oven to 400F.  Then place the poblanos on a foil lined baking sheet.  Place the baking sheet in the center of the oven and roast until skins are blackish brown and blistered.  Remove them from the oven and wrap them in the foil from the baking sheet.  Let them rest for about 5-10 minutes while you prepare the Chile Verde.  When the poblanos are cool enough to handle, remove the skins, tops and seeds inside and then dice the poblanos.

In a blender, vita mix or food processor, add the tomatillos, coarsely chopped onion, garlic, juice of one lime and handful of cilantro. Pulse until the sauce Verde is smooth. Set aside.

Place the pork cubes in a large bowl and season with salt and pepper. Then toss the pork cubes with ¼ cup all purpose flour.

Heat a Dutch oven or large pot over medium high heat. Add a little oil and when the pan and oil are hot add the pork cubes in batches.  You don’t want to add to much pork at one time or the pork cubes won’t brown.  It usually takes me 3-4 batches to brown the pork.

Transfer the browned pork to a plate and then add the diced onion to the large pot or Dutch oven. Turn the heat to medium if needed.

Saute the onions until they are wilted and a golden brown. Then add the pork cubes and any juice from the pork and the diced roasted poblano peppers back into the pot.  Stir in the sauce Verde and chicken broth.  Bring the Chile Verde to a boil and then turn the heat down and simmer the Chile Verde uncovered for at least 1 ½ -2 hours.

Season to taste with salt and pepper. I’ve found poblano peppers can be extremely hot or somewhat mild.  As with most peppers, the heat is in the seeds and veins.  If your Chile Verde isn’t spicy enough, add a dash of chipotle chile powder or hot sauce.

The Chile Verde is ready when the pork is fork tender and the chile has thickened a bit. Serve in bowls with a scoop of Basmati Rice and chopped fresh cilantro or green onions.

 

 

 

 

 

 

 

Karista's Kitchen Kid Friendly Pork

Slow Cooked Italian Pork Roast with Crispy Sage and Brown Butter Apples

Italian Pork Roast with Crispy Sage and Brown Butter Apples // Karista's Kitchen

This was one of those meals I threw together on the fly.  I had a pork roast in the frig, sage from the garden and fresh apples from my local farmer.  Dinner needed to happen and it needed to happen with little effort from me, as my time was limited yesterday.

This is exactly why I have learned to embrace my slow cooker.  For years I wouldn’t even think of using a slow cooker.  Heresy I said!  After all, chef’s don’t use a slow cooker.  But alas, I am a working Mom first and my time isn’t always my own.

Yes, my slow cooker and I once again became friends.  Very good friends actually.

Because this recipe happened on the fly, and my family was patiently waiting for dinner, my food photo isn’t terribly exciting.  Nothing fancy or creative, just the recipe plated in all it’s delicious Autumn glory, ready to be served and devoured.  The crispy sage and brown butter apples complimented the seasoned pork roast beautifully and kept my family coming back for more.

Sweet, spicy, savory, earthy and fragrant. The first Autumn meal of the new school year – celebrated with lush harvest flavors.

Delicious Wishes and Loads of Love,

Karista

Slow Cooked Italian Pork Roast with Crispy Sage and Brown Butter Apples

Serves 4-6

Ingredients

3-4 lbs pork shoulder roast or pork butt

Italian seasoning:

2 tablespoons brown sugar

1 tablespoon fennel seeds

2 teaspoons sweet paprika

1 teaspoon dried oregano

1 teaspoon granulated garlic

1 teaspoon onion powder

2 teaspoons salt

1 teaspoon black pepper

1 sweet onion, sliced

2-3 cloves garlic, smashed

½ cup red wine or beef broth

1 handful of fresh sage leaves

2 apples, peeled and sliced

4-6 tablespoons sweet cream butter

½ teaspoon sugar or brown sugar

Salt and pepper to taste

Directions

Set the slow cooker on low heat.

Mix together the Italian seasoning and rub on and into the pork roast.  This can be done the night before and allows the pork to marinate in the seasoning for better flavor.

Heat a skillet and brown two or more sides of the pork roast.  Transfer to the slow cooker.

Top with the onions, garlic and wine and cook on low for about 7-8 hours or until fork tender.

Just before you are ready to serve the roast, heat a skillet over medium heat with the butter and when the butter is melted and hot add the sage leaves and cook for a minute or two until crispy. Transfer to a paper towel lined plate.

In the same skillet add the sliced apples and additional butter if needed.  Let the apples cook until tender and then season with a little sugar, salt and pepper.

Place the apples on a platter and then top with pieces of the cooked Italian pork roast.  Scatter crispy sage over the top and ladle the roast with a little of the au jus from the slow cooker.

Duck Karista's Kitchen Kid Friendly Pork

Allspice Rubbed Pork Tenderloin with an Asian Cherry Glaze and Chianti at Home

Allspiced Rubbed Pork Tenderloin with an Asian Cherry Glaze over Coconut Rice

By choosing to click and read this blog post, you confirm you are of legal drinking age in the country where this site is accessed.

The mornings are felt with a slightly cool breeze from the west, drifting from the ocean that lies just beyond the small range of mountains.  As I sit on my back porch with my morning coffee in hand, I hear the sound of a train in the distance and my choir of bull frogs are beginning the morning hush after an evening of choir practice.

My songbirds are chiming though, making it known the competition is on.  Their melodies much sweeter to the human ears.  I won’t tell my bull frog choir however.  They seem to delight in their nightly choir practice.

Where the songbirds sing in my backyard // Karista's Kitchen

And so now, as I sit on my back porch watching the warm sun rise from the east, sipping my coffee that I actually took the time to make via my French press (the one I so joyfully discovered at the bottom of a box yesterday).. this is home.

They say, home is where you hang your hat.  Or at least that’s what I’ve always heard.  At the moment however, no hats have been hung in my house.  Most likely because we can’t find the box of hats.

Allspice Rubbed Pork Tenderloin with Asian Cherry Glaze // Karista's Kitchen

We have however,  found the dishes, the cutlery, the pots and pans along with all the essentials for a well stocked kitchen.  Including our wine glasses. Definitely essential items for a well stocked kitchen.

Along with our stash of kitchen items, I found the box filled with my very carefully wrapped selection of wine; including my favorite Chianti.

Allspice Rubbed Pork Tenderloin with an Asian Cherry Glaze and Coconut Rice

Although I pair DaVinci Chianti at home with our hearty winter dishes of pasta and slow cooked meats, I also adore DaVinci Chianti served with spring and summer dishes of grilled chicken, salmon and Ahi Tuna Tacos.

Recently, I served our favorite chianti with an Allspice Rubbed Pork Tenderloin topped with an Asian Cherry Glaze.  Simple to prepare, yet it feels slightly indulgent with the subtle flavors of Asian cuisine.

 

Allspice Rubbed Pork Tenderloin with an Asian Cherry Glaze and Coconut Rice

DaVinci Chianti pairs easily with the sweet, warm, earthy flavors of the Allspice Rubbed Pork Tenderloin.  Typically used in desserts, the allspice, which is a single spice, has subtle notes of cinnamon, clove and nutmeg and is often used in Jamaican savory cuisine.

I’ve paired the Allspice Rubbed Pork Tenderloin with an Asian Cherry Glaze which also uses one cup of DaVinci Chianti.  I love how easy it is to roll this tenderloin in the fragrant Allspice and either grill it outdoors during the summer months or roast it in the oven on a busy weeknight.  The glaze is easily assembled and prepared, and when served with the grilled or roasted tenderloin and coconut rice, it makes a delicious and beautiful meal for the weeknight or weekend dinner guests.

For those who like wild game or want to prepare this dish for a special occasion, I’ve also included a version of this recipe using pan seared duck.  It makes a lovely presentation and the rich flavor of the duck is beautifully complimented by the rich fruit flavors and medium body of the Chianti.

Pan Seared Duck Breast with an Asian Cherry Glaze and Coconut Rice // Karista's Kitchen

Chianti at Home describes special moments in a day. Moments that bring family and friends, delicious food and great wine together.  Moments that remind me of my glorious visit to Tuscany, getting to know the beautiful people behind this gorgeous wine.

The loveliest of individuals who take great pride in creating this enchanting Chianti.  I think of them as I sip, as I savor the lush flavors that dance on the tongue.  Flavors that mingle and play ever so nice together

2013 DaVinci Wine Storytellers

Almost a year has passed since traveling to Italy as a DaVinci Wine Storyteller.   It’s now time to pass the baton.  Twelve new finalists for the 2014 DaVinci Wine Storyteller Experience have now been revealed.  I’m riddled with anticipation and excitement for these fantastic twelve, talented individuals. Who will be the final four 2014 Storytellers?

You can help select the final four Storytellers by voting for your favorite in each category: Photography, Travel, West Coast Foodie and East Coast Foodie.  Click HERE, be sure to “like” the DaVinci Wine Facebook page and then browse the list and categories and vote.

2014 DaVinci Wine Storyteller Finalists

2014 DaVinci Wine Storyteller Finalists

Chianti at Home … a wine for every season, every occasion.

Delicious Wishes and Loads of Love,

Karista

All-Spice Rubbed  Pork Tenderloin with an Asian Cherry Glaze

The tenderloin can be grilled or roasted as listed in the Directions

Serves 4-6

Ingredients

For the rub:

1 teaspoon salt

½ teaspoon fresh cracked black pepper

1 teaspoon ground all-spice

1 large pork tenderloin or 2 small; this can also be prepared with Duck Breast. Recipe Follows.

Olive oil

Coconut Rice (recipe follows)

Green onions, thinly sliced for garnish

For the sauce:

1 cup sour cherries

2 tablespoons honey

1 cup DaVinci Chianti

½ teaspoon cinnamon

3 tablespoons soy sauce

2 teaspoons rice wine vinegar

½ teaspoon corn starch (optional)

Directions

Mix together the salt, pepper and ground all-spice.  Rub the tenderloin with oil and then season with the salt, pepper, all-spice mixture.  Let the tenderloin sit for a few minutes while starting the glaze.

Combine the sauce ingredients in a saucepan and bring to a boil, then turn down the heat to low or medium low, and simmer for about 10 minutes until reduced.  The sauce should thicken as it cools, however, if you’d like to thicken it while it’s warm, add two tablespoons of warm glaze to a small bowl and then whisk in the ½ teaspoon of corn starch.  Once this mixture (called a slurry) is smooth, whisk it into the glaze and bring the glaze back to a boil for about one minute.  This will thicken the sauce.

Preheat the oven or grill to 400F.   To roast the tenderloin, place it in a baking dish and then place the baking dish in the oven for about 15-20 minutes or until the center of the tenderloin reaches 145F.

To grill the tenderloin, place it on the pre-heated grill, cover and cook, turning every 2-3 minutes for about 10-15 minutes, depending on size.  The tenderloin is done when the internal temperature reaches 145F.

Let the pork tenderloin rest for few minutes before slicing.  This will allow juices to redistribute and keep the tenderloin moist and juicy.

Place the coconut rice on a platter and then slice the tenderloin.  Place the tenderloin slices on top of the coconut rice and drizzle with the Asian Cherry Glaze.  Garnish with thinly sliced green onions.

Serve with DaVinci Chianti!

Pan Seared Duck Breast with Asian Cherry Glaze

Serves 2-3

Ingredients

For the rub:

1 teaspoon salt

½ teaspoon fresh cracked black pepper

1 teaspoon ground all-spice

2 Duck Breasts, thawed if previously frozen (Often I find them in the freezer section of my meat market)

Olive oil

Coconut Rice (recipe follows)

Green onions, thinly sliced for garnish

For the sauce:

1 cup sour cherries

2 tablespoons honey

1 cup DaVinci Chianti

½ teaspoon cinnamon

3 tablespoons soy sauce

2 teaspoons rice wine vinegar

½ teaspoon corn starch (optional)

Directions

Mix together the salt, pepper and ground all-spice.  Rub the Duck Breasts with the seasoning. On a cutting board lined with parchment or plastic wrap, place the duck breast one at a time on top of the parchment or plastic and then place another piece of parchment or plastic on the duck breast.  Pound the duck breast with a meat mallet or a rolling pin until it’s a bit thinner and will cook a bit faster.  If you like, score the duck breast skin in a crisscross pattern.  Do not remove the skin.  The skin has delicious flavor and gets crispy when pan seared.

Combine the sauce ingredients in a saucepan and bring to a boil, then turn down the heat to low or medium low, and simmer for about 10 minutes until reduced.  The sauce should thicken as it cools, however, if you’d like to thicken it while it’s warm, add two tablespoons of warm glaze to a small bowl and then whisk in the ½ teaspoon of corn starch.  Once this mixture (called a slurry) is smooth, whisk it into the glaze and bring the glaze back to a boil for about one minute.  This will thicken the sauce.

To prepare the duck pre-heat a large skillet over medium high heat and add a dash of olive oil.  Once the skillet is hot, place the duck breasts skin side down and brown, about 5 minutes.  Once the skin is nice and deep golden brown, flip the duck breasts to the other side and cook another 5 minutes.  I like my duck breasts medium rare, a little pink in the center.  Cook another 2-3 minutes if you prefer it cooked through.

Once the duck is done, transfer it to a carving board and let it rest for a few minutes.  Place the coconut rice on a platter and then slice the duck.  Place the duck breast slices on top of the coconut rice and drizzle with the Asian Cherry Glaze.  Garnish with thinly sliced green onions.

Serve with DaVinci Chianti!

Coconut Rice

This recipe is easily doubled

Ingredients

1 cup coconut milk

½ cup water

¾ cup basmati rice

¼ t salt

Directions

Combine coconut milk, rice, water, sugar and salt in a saucepan.  Bring to a boil over high heat, stir once, then cover and cook for 15-18 minutes, or until the rice is tender.  Fluff with a fork, cover, and keep warm.

 

Recipe by Chef Karista Bennett

 

 

Karista's Kitchen Kid Friendly Pork

Tuscan Stuffed Pork Tenderloin

Tuscan Herb Stuffed Pork Tenderloin with Quick Tomato Sauce

I have a saucy crew.  Serving a meal without a sauce, salsa, relish, chutney, drizzle, vinaigrette… you get the idea –  is just not done in my house.  Many of you may already know the story about my saucy crew, especially if  you attended my culinary classes.  I love telling this story. 🙂

Years ago, I would arrive home from every culinary class motivated to master every challenge and every technique my instructors gave me.   So I practiced. Every night.  Most everything I chose to practice came with some sort of a sauce.  It was a French cooking school after all and much of the cuisine was French inspired… and saucy.

However, one day I prepared a Chicken Milanese – which you might notice is not posted anywhere on my website.  I should post one; now that I think about it.  I served that Milanese in the traditional style and with just a squeeze of lemon.  No sauce.

Oh the horror.  My darling family asked “where’s the sauce?”  I replied “there isn’t a sauce, it’s a Milanese.” To which my darling husband said “but we always have a sauce.”  Huh.

So back into the kitchen I went to make a sauce.  It ended up being a delicious idea.  I whipped up a light and quick tomato sauce that paired perfectly with the chicken Milanese, making it taste a bit like a chicken parmesan sans the mozzarella.

Today, the tradition continues.  A sauce or something “sauce like” is paired with most our family meals.  Which is why this lovely Tuscan Stuffed Pork Tenderloin is lounging on a platter of homemade tomato sauce.  Originally I paired this tenderloin recipe with a white wine sauce, however, on occasion I switch to this lovely and light tomato sauce.  A nice transition into spring and summer dining.

If you’re short on time, and you don’t have homemade tomato sauce in the freezer, don’t worry about making your own sauce.   Your favorite good-quality jarred tomato sauce will do.  I typically make pots and pots of sauce (and stock) and keep it in my freezer for these occasions, but a jarred sauce is perfect when you’re preparing this on a busy weeknight.

Wishing you all a most delicious and Happy Easter!

Loads of Love,

Karista

Tuscan Stuffed Pork Tenderloin

Serves 4-6 

Ingredients

1 ½ – 2 lbs Pork Tenderloin

¼ cup fresh rosemary, finely chopped

¼ cup fresh Italian parsley, finely chopped

2 tablespoons finely chopped fresh sage or oregano

3 cloves garlic minced

Pinch of red pepper flakes or cayenne (optional)

½ cup dry white wine or chicken broth

Extra virgin olive oil

Salt and Pepper

Kitchen twine

Quick Tomato Sauce (recipe follows)

Garnish with chopped Italian parsley and grated parmesan

Serve with Gnocchi, pasta or creamy polenta and an Arugula and White Bean Salad 

Directions

In a small bowl, mix together the rosemary, parsley, oregano or sage and garlic, 1 teaspoon salt and 1 teaspoon pepper, 1 teaspoon olive oil, and if you like a little spice add just a pinch of either cayenne or red pepper flakes.

Place both tenderloins (most tenderloins come in pairs) on a cutting board and slice the tenderloins lengthwise about ¾ of the way through.  Fill the tenderloins with equal amounts of the herb and garlic mixture.  Next, sprinkle with salt and pepper and tie up the pork with kitchen twine, in about three different places to secure the herbs.

Pre-heat the oven to 350F.  Heat a large oven proof skillet on medium high heat and add a few drizzles of olive oil.  When the skillet is hot, but not smoking, brown the tenderloins on all sides.  Next add the white wine or chicken broth to the skillet and let it deglaze the pan a bit.

Place the skillet in the oven and let the tenderloins roast for about 20-25 minutes or until done, or until an instant read thermometer reaches 140F degrees.  Once your pork is out of the oven, let it rest for at least 5 minutes to achieve optimum flavor and final cooking temperature of 145F.

While your tenderloins are roasting prepare the tomato sauce.  Or, if you’re using homemade or jarred sauce, heat about 2 cups of sauce for the pork.

Transfer the tenderloins to a cutting board, remove the twine and slice at a slight diagonal about 8-10 slices per tenderloin.  Ladle the tomato sauce on the bottom of a platter and then place the tenderloin medallions on the sauce.  Garnish with chopped fresh Italian parsley and grated parmesan.

Quick Tomato Sauce

Makes about 2-3 1/2 cups

Ingredients

2 tablespoons olive oil

4-6 anchovies (keep the leftovers in the frig for soups, stews, salads and sauces, or to add to an antipasti platter)

1 small red onion, diced

2-3 cloves garlic, finely diced

1 handful Italian parsley, chopped (sometimes during the summer I also add in extra fresh Italian herbs I have from my garden. Basil, oregano, marjoram)

Pinch of crushed red pepper flakes

1 18-28 ounce jar tomato sauce (about 2-3 cups) ( I like using glass jarred tomato sauce, but if using a tin can find one that is BPA free or enamel lined)

Squeeze of lemon

Salt and pepper to taste

Directions

In a large skillet over medium heat add a few tablespoons of olive oil and then add in the anchovy.  Let the oil and anchovy heat.  As the oil gets hot stir the anchovy a bit, the anchovy will begin to break up and blend with the oil.  When this happens, stir in the diced onion and sauté the onion until wilted.  Next stir in the garlic, parsley and pinch of red pepper flakes and let it cook for about one minute.

Take the pan off the heat and stir in the tomato sauce.  I take the pan off the heat so the tomato sauce won’t splatter everywhere.  Mix to combine ingredients and then place the skillet back over the heat and bring the sauce to a simmer.  Let the sauce cook for about 10-20 minutes.  The longer it cooks the more flavorful it will be.

Season the sauce with a little squeeze of lemon and then salt and pepper to taste.  The leftover sauce can be frozen for another use.

Beef Karista's Kitchen Kid Friendly Pork

Colcannon

Colcannon with Swiss chard, ground pork sausage, green onions and Irish cheddar / Karista's Kitchen

I’m deeply enamored with Ireland.  It feels a poetic and romantic place.  Melodic Celtic music that seems to transcend time, lush green landscapes, drifting fog and rugged shores. All creating visions of charm and daydreams.   

I’m just as enamored with Irish cuisine.  Deep, rich flavors that warm a belly and comfort the soul.  Hearty fare my Grandmother used to call “stick to your ribs” cuisine.  Perfect for the cool evenings still to come.

Colcannon Bake text

There’s no celebrating the arrival of spring at my house without some festive and hearty Irish fare.  One of my favorite dishes to prepare is Colcannon. Traditionally a mashed potato, cabbage and green onion side dish, I decided to re-create this lush recipe into a one pot meal.

Sautéed onions and ground sausage with wilted Swiss chard and green onion all gently swirled in mashed potatoes – and then topped with creamy Irish cheddar.  A perfectly enchanting one-dish meal.   Skip the ground sausage and serve it as a Sunday side dish with corned beef and cabbage or a traditional pot roast.    I promise, there will not be a speck of leftovers.

Delicious Wishes and Loads of Love,

Karista

Karista’s Kitchen Colcannon

Serves 4-6

Ingredients

1-2 tablespoons oil

1 small onion, diced

1-2 cloves garlic, finely diced

1lb ground mild or sweet pork or turkey sausage

1 large bunch Swiss Chard, stems removed and chopped

2 green onions, chopped

4 large potatoes, peeled and cut into large cubes

4-6 tablespoons butter

½ cup sour cream

Salt and pepper to taste

1 1/2 cups Shredded Irish Cheddar (I used Kerrygold Dubliner Irish Cheddar)

8×8 or 9×11 buttered baking dish

Directions

Heat the oven to 350F.  Prepare the mashed potatoes.

Place the cubed potatoes in a medium or large pot and cover with cold water.  Add a few pinches of salt.  Bring the water to a boil and continue a lively simmer until the potatoes are fork tender.

Drain the potatoes and then place back into the pot.  Add the butter and mash the potatoes with a potato masher.  For smoother potatoes, I transfer them to my kitchen aid mixer (with the paddle attachment) and mix until smooth.

Gently mix in the sour cream and season with salt and pepper to taste.  Set aside and try not to sneak bites. 🙂

In a large skillet over medium high heat, add a tablespoon or two of oil and sauté the onions.  When the onions are soft and translucent, add the garlic and ground meat and cook until done.  Season to taste with salt and pepper.  Transfer the ground meat to a bowl and reserve.

Using the same skillet, sauté the Swiss chard over medium heat until wilted. Take the skillet off the heat and toss with the green onions.

Next, gently fold together the mashed potatoes, wilted Swiss Chard/green onions and ground sausage.

Pour into a buttered baking dish and sprinkle evenly with shredded Irish cheddar.

Place the baking dish in the oven and heat until the cheddar is melted and sides are bubbly, about 15-20 minutes.

Let the Colcannon cool slightly – then garnish with additional sliced green onions and serve.  This can certainly be served as a one dish meal; or serve with spring greens dressed in lemon or citrus vinaigrette.

Original publication March 2013, Issaquah Press
Recipe and article by Karista Bennett
Karista's Kitchen Kid Friendly Pork

Italian Porketta with Apple Cherry Chutney

Italian porketta with apple cherry chutney

My little buddy Tank and I went for our run this morning and it didn’t take us long to complete our laps.  Instead of spring approaching it felt like winter! Yep, I think the polar vortex is about to swoop down onto the Willamette Valley and give us a few more weeks of winter.

I’ve seen the trees and plants start to bud and I was hoping that was a sign warmer weather would be arriving soon.  I guess not.

Apple Cherry Chutney with Braised Italian Porketta

So with the impending cold front and gray skies above, I thought we needed a little warm and cozy for dinner tonight.   This boldly seasoned pork roast pairs beautifully with my favorite Apple Cherry Chutney.  A little spicy, a little sweet.  Ha! Just like me.

I’m off to stuff a few more tasks into my busy day, so I’ll leave you with this lovely little recipe to entice your taste buds and warm your evening.

Delicious Wishes and Loads of Love,

Karista

Braised Italian Porketta with Apple Cherry Chutney

Serves 4-6

This is best when the pork is bathed in the dry rub and sits overnight in the refrigerator.  It can be popped in a slow cooker but I prefer this prepared in the Dutch oven as it’s not browned prior to cooking.

Ingredients

The Porketta:

2 tablespoons brown sugar

1 tablespoon fennel seeds

2 teaspoons sweet paprika

1 teaspoon dried oregano

1 teaspoon granulated garlic

1 teaspoon onion powder

2 teaspoons salt

1 teaspoon black pepper

3-4lbs pork shoulder, boneless

1 small onion, halved and then sliced

1 cup white wine or chicken broth

Kitchen Twine

Serve with Apple Cherry Chutney (recipe follows) 

Directions

Mix together the dry ingredients.  Cut the pork down the center, just midway and open like a book. Sprinkle about 1/3 of the rub in the crevice.  Close it up and tie it with kitchen twine.  Then use the remaining rub on the outside of the pork.   Wrap it in plastic wrap and place the pork in the refrigerator at least overnight.  I promise, this will taste so good!

When you are ready to prepare the pork, pre-heat the oven to 350F.   Heat a little oil in the bottom of a Dutch oven and sauté the onions.  Remove the plastic wrap and place the pork into the Dutch oven and then add the cup of white wine or broth.  Bring the wine/broth to a boil.  Turn off the stove and place the lid on the Dutch oven and transfer it to the preheated oven.

The pork will cook for about an hour to an hour and a half depending on weight.  Check the internal temperature after one hour.  The final cooking temperature should reach 145F.

While the pork is braising prepare the Apple Cherry Chutney.

Apple Cherry Chutney

Ingredients

2 large apples, peeled, cored and diced (I like larger pieces for a heartier chutney)

1 cup dried cherries, soaked in warm water for about 15 minutes

1/3 cup brown sugar

½ cup orange juice

½ cup apple cider vinegar

1 stick cinnamon

2 whole cloves

1 tablespoon diced shallots

Olive oil

Directions

In a medium pan over medium heat, add the olive oil.  Once the oil is hot, sauté the shallots for  a minute or two, or until wilted and soft.  Next stir in the apples, drained dried cherries, brown sugar, orange juice, apple cider vinegar, cinnamon stick and cloves.

Stir to combine and bring the mixture to a lively simmer.  Simmer for about 30 minutes or until all the liquid is absorbed and it reaches your desired consistency.  If you feel the chutney isn’t soft enough, add a little water and continue simmering.

Lightly season with a pinch of sea salt.

To Serve:

Once the pork is done, remove it from the oven and let it rest for about 5-10 minutes before slicing.

Remove the kitchen twine and slice thin against the grain.  Place the slices of Porketta on a platter and ladle the chutney around the pork.  Garnish with fresh chopped Italian parsley.  Serve warm.

*I love this dish served with roasted or steamed broccoli or broccoli rabe with parmesan and garlic.

 

 

 

 

 

 

 

Breakfast Karista's Kitchen Kid Friendly Pork

Bacon Apple Cheddar Quiche

 

bacon apple cheddar quiche

Bacon, Apple, Cheddar Quiche

 

Bacon Apple Cheddar Quiche… sound delicious?  I’m guest posting this boldly flavorful and savory tart over at my good friend’s blog, Pink Patisserie.  Read a sample of the post below and click on the link to snag the recipe.  While you’re there, stay a while and poke around.  Maria creates some of the most lush and beautiful recipes that will tantalize your taste buds and keep you coming back for more.

Delicious Wishes and Loads of Love!

Karista

quiche collage

Winter greetings Pink Patisserie readers!  I’m Karista and I publish the recipe website Karista’s Kitchen.   Big love and thanks to Maria (Pink Patisserie) for asking me to guest post today! I’ve known Maria for many years now and I feel so blessed to call her friend.   A gracious, beautiful and talented lady who has an artistic eye for the naturally beautiful art of food and baking.  I love how Maria embraces the flavors of sweet and savory in her recipes.  Which is why I’ve chosen to guest post this tasty and satisfying Bacon, Apple, Cheddar Quiche.

http://pinkpatisserie.blogspot.com/2014/01/bacon-apple-cheddar-quiche.html