Rosemary Honey Balsamic Pork Tenderloin with Braised Balsamic Leeks

In preparation for our "Meet the Beekman Boys on Broadway" event Sunday, April 24 at 1pm at our Saratoga, New York, store on historic Broadway, we're going all out for Beekman. Between now and this can't-miss food sampling, book signing, meeting and greeting event, we'll be whipping up and sharing with you our favorite recipes using Beekman 1802 products.

For this dish and side, I used Beekman 1802 Blaak Roasted Garlic Drizzle and Rosemary Creamed Honey. 

Rosemary Honey and Garlic Balsamic Pork Tenderloin 

• 1 1/4 lb. pork tenderloin
• Rainbow Peppercorns
• Garlic salt
• Beekman 1802 Blaak Roasted Garlic Drizzle
• Beekman 1802 Rosemary Creamed Honey
• 2 Tbsp Agrumato Lemon Olive Oil or other quality olive oil

DIRECTIONS

Preheat oven to 375. Use hands to smooth olive oil over tenderloin. Encrust with lots of freshly ground pepper and some good shakes of garlic salt. Bake in oven for 20 minutes. In a small pan, slowly melt 1 Tbsp of rosemary honey in 1 cup Blaak Drizzle; allow to gently simmer on low, tasting to ensure desired sweetness. If too sweet, add balsamic to taste. Use tongs to flip the tenderloin, and bake for an additional 25 minutes. Remove from oven and place on cutting board. Use spoon to drizzle half of honey/balsamic reduction over meat. Allow to rest for 10 minutes. Slice and drizzle spoonfuls of remaining honey/balsamic reduction while plating. 

Notes from Erin:  Many pork tenderloin recipes call for searing on the stove first before moving to the oven, but I went straight for the oven. I'd be interested to try this again and see if searing created more of a crust with the pepper and salt, just to experiment, but it was delicious as the recipe is. I like to cover my baking sheet with aluminum foil for zippy cleanup. 

Braised Leeks with Balsamic and Sea Salt

• 6 or more bunches of leeks, well-washed, cut
• 1/2 Lemon
• Olive oil for drizzling
• M. Gilles Hervy Fleur de Sel Finishing Salt
• Beekman 1802 Blaak Roasted Garlic Drizzle

DIRECTIONS

Preheat oven to 375. Spread sliced leeks on baking sheet. Squeeze lemon and drizzle olive oil. Mix about with hands. Place in oven for about 15-20 minutes, stirring/flipping once with tongs. Remove from oven, sprinkle with sea salt, and drizzle with Beekman 1802 Garlic Drizzle. Serve in a delightful heap! 

Arkansas Strawberries with Creme Fraiche and Beekman 1802 Balsamic, Fig, & Elderberry Sauce

In preparation for our "Meet the Beekman Boys on Broadway" event Sunday, April 24 at 1pm at our Saratoga, New York store on historic Broadway, we're going all out for Beekman. Between now and this can't-miss food sampling, book signing, meeting and greeting event, we'll be whipping up and sharing with you our favorite recipes using Beekman 1802 products.

Arkansas strawberries are ripening early this year, and are already showing up at local markets and farmers markets. This fresh recipe combines the sweetness of spring's ripe strawberries with smooth, sour creme fraiche and a tart balsamic drizzle from Beekman 1802. This is a very easy brunch side treat or a dessert you can make in a snap while your guests enjoy conversation around the table and await your quick return. 

Arkansas Strawberries with Creme Fraiche and Beekman 1802 Drizzle

• Fresh, ripe strawberries
• Small container of creme fraiche
• Beekman 1802 Balsamic, Fig & Elderberry Blaak Drizzle
• Fresh mint for garnish

DIRECTIONS

Rinse strawberries well just prior to serving. Cut tops. Arrange in desired serving bowls. Top with healthy tablespoon-sized dollops of creme fraiche. Use tablespoon to distribute desired amounts of Beekman 1802 Drizzle over creme fraiche and strawberries. Serve immediately. Enjoy! 

A thank you to my sweet neighbor Susan Boe, who lent her azaleas, darling English birdies, and other props for this shoot. Susan uses vintage linens and pieces to sew lovely pillows like this one, made from a vintage purse. Thanks for all your help, Susan!

Textural Influences from Otium Los Angeles

On a recent trip to Los Angeles, I had the transformational experience of dining with a friend at Otium, newly opened Fall 2015. Chef Timothy Hollingsworth—the longtime chef de cuisine at Thomas Keller’s French Laundry in Napa Valley in which role he earned the 2010 James Beard Rising Star Chef award—takes cues at Otium from cold and heat, those extremes represented in raw bar and wood fired offerings.

Like an exquisite wooden box, the restaurant’s structure itself rises from a mini grove of olive trees which glow with uplighting, rooted in a grassy park shared with one of the hottest tickets in LA—the Broad Museum. Otium opened September 2015, and dinner hours began in December.

Consistent with the indoor/outdoor connection impressed by the restaurant’s mixed woods and metals and vine mural décor on a massive wall adjoining the bar, the idea of a seamless continuation extends to the format of the menu, which follows from beginning to end with none of the defining course barriers one typically expects. Yet it makes sense and didn't feel overly designed or heavy-handed.  

Cocktails

Among options like Sencha Tea (Campari, Blended Scotch, Fennel) and Unfiltered Sake (Yuzu, Green Chile, Ginger, Japanese Cucumber, Vodka), I eventually settled on the Crabapple (Chamomile Verjus, Honey, VSOP). It was a lovely little work of art displaying a paper slice of apple held aloft by a single circular glacier of ice. And most importantly, it tasted good. I like this approach to ice, as it seemed to melt more slowly and didn't dilute the drink. 

As we enjoyed cocktails on the patio, a staff member circled from the other side of the planter barrier between our seat and the grassy park, and, with small shears, decisively clipped petite herbs from the planter and took them inside. I’d read somewhere that some of the herbs and plant-based ingredients are grown onsite. We were seeing it in action!

First Course

My friend and I shared two plates (she is a pescatarian and keeps kosher, and these options worked well for both of us). 

One taste of the first course, and I realized that this was not intended as just a meal, but as a fully integrated sensory experience. While I perhaps always associate taste, followed by aroma, as defining characteristics of my food, texture took a lead role on these plates, reminding me what a key element texture is in our culinary experience. 

Hamachi/Nori, Avocado, Sweet & Sour Tomatoes

The hamachi tasted fresh-caught and was butter on the tongue. That the sour tomatoes were skinless continued the soft, buttery, melting experience. The avocado paste at the right was swiped onto the plate and dashed with some spices. Their ever-so-slight crunch mimicked the minimal grill crust on the fish. I'd eat this every day. 

Fluke/Black Rice, Salmon Roe, Buddha’s Hand

I had to ask my friend about Buddha's Hand, and in case you aren't already touched by Buddha, turns out its a very dramatic citrus fruit with a stunning, deep yellow color and lots of octopus-like tentacles. I felt captivated by the movement of this dish . . . it was as if the painted nori paste gestured waves, the black rice "cup" a miniature  tidepool into which the fluke, sliced citron, salmon roe, and herbs had drifted, being captured there as the tide retreated. The crunch of the black rice chip, the pop of the salty salmon roe in the mouth, the zing of the thinly sliced Budda's hand, and the buttery fluke transported me to somewhere exotic and undefinable. I hope to go there again. 

Second Course

Duck, Leeks, Tangerine, Black Sesame Cashew

This is where the textural magic reached its crescendo. I'm not sure where the leeks were, but I didn't miss them too much. What made this dish remarkable was the crushed "Black Sesame Cashew." It enhanced the perfectly cooked duck with subtle cashew and black sesame flavors, and added a crunch that made me feel like I was having lots of fun on a Saturday night! The tangerine added a bright flash, and the reduction was not overly sweet as one too often finds with duck. I hope to repeat this crunchy enhancement at home with meat dishes; it would go nicely with pork or chicken too. 

Dessert

I did not photograph the dessert, unfortunately, but we chose to share the day's ice cream: vanilla with orange granita. Again, the texture dynamic punctuated this dish. I'd never before thought of pairing two frozen deserts that normally stand on their own, but the creamy ice cream and the crunchy granita were just right. 

I left feeling not only that I'd eaten a top notch meal, but that I'd been invited to consider something new. And perhaps most importantly, the food and the surroundings Invited conversation that refreshed and enriched a decades-old friendship. If you're in LA, go to Otium, and I think Chef Timothy Hollingsworth's textures, innovation, and attention will shine through for you, too. 

---

The Savory Pantry Helps Bring Texture to Your Table! 

SAVORY

• Home Grown Tomatoes: Sprinkle delicious heirloom tomatoes from your own garden or a nearby farmers market with Sal de Ibeza Flor de Sal or M. Gilles Hervy Fleur de Sel. Nothing compliments the summer's best tomatoes like some good salt! 

SWEET

• Follow our Extra Virgin Chocolate Sorbet Recipe, which incorporates Bourbon Smoked Sea Salt. 
• "Sweet Piggy": Top vanilla ice cream with a pinch of our All Natural Bacon Salt! It's sure to sweep them off their hooves. 
• Vanilla Ice Cream with Sal de Ibeza Flor de Sal. Scoop and sprinkle; you've got creamy and crunchy, sweet and salty! 
• Pure Cane Lemon Sugar atop vanilla ice cream. 
• Place our Handmade Sweet & Spicy Glazed Pecans in a baggie and gently break with the back of a spoon.  Sprinkle over vanilla ice cream. Try the same with Handmade Scottish Shortbread. 
• Offer Fran's Gray & Smoked Sea Salt Caramels straight from the box. 

---

Otium was dubbed by Los Angeles Eater as “The biggest opening of 2015,” an opening eagerly awaited for two years. GQ Magazine sites it among “The five coolest places to eat in LA.” The LA Times says, “Your next restaurant has a movie trailer.” (See the trailer here.) We don’t get those in Little Rock. 

Melt-in-your-mouth Marinated Goat Cheese

It's my favorite time of year at The Savory Pantry . . . the new harvest of Grove 45 Extra Virgin Olive Oil is in! I love experimenting with unique ways to use this exceptional oil. Keeley personally knows the growers, Nena Talcott and Bonnie Storm, who plant, grow, harvest, bottle and even hand-label each bottle of Grove 45 in California. A couple of years ago we developed our Extra Virgin Chocolate Sorbet, which I have made for family and friends to much acclaim! 

This year's recipe was inspired by grilled Halloumi cheese I often order at Zorba's, my favorite Greek restaurant here in Baton Rouge. Halloumi is a sheep's milk cheese traditionally from the Greek island of Cyprus, and has a high melting point that makes it uniquely grillable. The cheese itself is wonderful of course, but the pool of olive oil that it is served with is the real star. Halloumi isn't easy to find in stores, so I decided to substitute it with goat cheese that I did not grill. 

Marinated Goat Cheese

• Grove 45 Extra Virgin Olive Oil (or your favorite high-quality extra virgin oil)
• goat cheese
• dried bay leaves
• fresh rosemary
• cracked peppercorns

1. Slice goat cheese into 1/4" thick rounds. I warmed my knife under hot water and dried it with a towel before slicing.  
2. Start with an empty mason jar or air-tight container of your choice. I put a couple of bay leaves and a spring of rosemary in the bottom, and topped with a thin layer of olive oil and cracked pepper.
3. Next, add a round of goat cheese, more herbs, more pepper, and drizzle with oil.  Continue layering and top off with an extra "glug" of oil.
4. Allow to marinate at room temperature for an hour or so, then refrigerate overnight.
5. Remove from the fridge and pour everything onto a plate for an instant presentation.  
6. Serve chilled or allow to come to room temperature. Enjoy with crackers, warm crusty bread or pita.

Notes:

• Some similar recipes online mention issues with the olive oil solidifying in the refrigerator, due to some olive oils being diluted with lesser quality oils. I am happy to report that the Grove 45 oil did not solidify and was just as viscous after refrigerating!  
• After marinating, the cheese has a more spreadable texture and is less crumbly than a typical goat cheese.  
• Vary this recipe with your favorite fresh herbs.  I used what I had in my garden and pantry!

Steak ‘em, Bake ‘em, Refrigerate ‘em: Tell Your Leftover Ham Who’s the Boss!

Is that big hunk of leftover Easter ham challenging you to make it count for something? So often, ham leftovers lurk tauntingly in the fridge until they eventually go uneaten, leaving us disappointed and feeling wasteful. We’ve rounded up some ideas from reliable sources so that this year, you can show those hams that you’re in charge and chalk one up for the happy plate team! 

Hot Pots of Gold 

Slice It and Dice It

• Pots of Gold. For St. Patrick’s Day, Savory Pantry Team Member Erin Wood made "Hot Pots of Gold." Substitute the jalapeños for ham, and you’ve got another easy app to make with that incredible Beekman 1802 Beer Jelly.
• Ham Steaks with Sweet Pea Leek Pan Sauce
• Country Ham Flapjacks with Maple Syrup
• You Devil (ed Ham)! Use deviled ham as a sandwich or boiled egg white filling, cracker topping, veggie dip, or folded into an omelet.    

Make-Ahead "Ham & Cheese" Breakfast Casserole, Recipe and Image via www.thekitchn.com

Eggselent

Have leftover hard boiled eggs from Easter (that you’re pretty certain are still safe to eat and are only slightly tinged with turquoise and pink dye)? Here are some ideas for pairing ham with those and for the other dozen that are still fresh because you didn’t get around to opening that Paas kit. 

• Country Ham and Breadcrumb Eggs, part of Southern Living’s “Deviled Eggs 20 Ways” roundup.
• Ham, Challah, and Gruyère Make-Ahead Breakfast Casserole. Substitute your leftover ham for the pancetta called for in the recipe.
• Quiche is such a versatile way to use whatever cheese and veggies you’ve got awaiting use (cheddar, Swiss, bell peppers, onions, broccoli, etc.). If you aren’t typically a baker, make it very easy on yourself by purchasing the best quality pie crust you can get in your local market or supermarket. Resist the temptation to overfill your pie crust because it may spill over and make a mess of your oven! Here’s one from Epicurious for “Ham, Leek, and Three Cheese Quiche” that looks incredible. 

Wild Mushroom Toasts with Ham and Fried Eggs, Recipe and Image via Food & Wine

Toasty

Toasts, or open-faced sandwiches, provide versatile ways to use your ham leftovers. If you can dream it up, you can put it on a toast! Toasts are also good options for putting to use other egg, vegetable, and cheese leftovers.

• The Savory Pantry's Grilled Bread with Brie, Arkansas Peppered Ham, and Beekman 1802 Ommegang Hennepin Beer Jelly
• Wild Mushroom Toasts with Ham and Fried Eggs
• Ham & Jam. Top your toast with a leftover ham slice and Inna Jam’s Bleinham Apricot Jam 
• Deviled Ham on Toast
• Ham and Asparagus Toast

Ham, ham, ham I am. I like, I like, green eggs and ham!