Pork Tenderloin is one of my favorite meats to cook. In part because it is so, so easy to make. The key to great pork tenderloin, and lots of other foods cooked on the stove top, is a cold pan. That's right, you do not need to heat up a pan before you put food in it!
Saltie Girl is one of the most popular restaurants in Boston. It just won best neighborhood restaurant, Back Bay for the Best of Boston. Heres some pictures from my recent visit to make you hungry.
Most recipes for lamb neck call for a long slow cook, but I just had a slice and I didn't have three hours. I started by searing it on both sides in butter, oil, and rosemary, about five minutes per side. Then I added in some sliced shallot and cooked that down for a minute or two. I deglazed the pan with red wine and then added a cup of vegetable broth. I simmered it on low turning every fifteen minutes or so for about an hour. I finished it off with chopped fresh rosemary and crumbled feta cheese.
I miss going on vacation. It is hard to believe that four years ago I was on my way back from an amazing trip to California. Since it will probably be a while before I get back to California, I thought I would share this post from the original hungrytommy site. Even if we can't be there now, we can dream a little.
Pot roast is is perfect for a Sunday dinner on a cold winter day. It is classic comfort food and a great way to feed a crowd.
Concord Culinary Lyceum 