New Blog Mentions
As Spring approaches (or in some cases, is finally here), the blogosphere is turning to Harvest to Heat for inspiration in their own kitchen! Here’s a sampling of recent blog posts about Harvest to Heat:
Freddy Guys Hazelnut Bean Spaghetti
This dish is offered at Portland’s Hotel Modera. Enjoy!
Green Beans, Hazelnuts and Spaghetti
1tsp olive oil (or hazelnut oil would be perfect)
1 small onion, chopped
2 cups green beans, cut 2 inches long
2 cups water
6 oz spaghetti
1/2 cup chopped hazelnuts
1/4 cup Parmesan cheese
Salt, freshly ground pepper
Heat medium skillet over high heat. Add oil an heat 30 seconds. Add onion and cook until golden, 3 to 5 minutes. Add beans. Toss. Add 2 cups water. Reduce heat to medium and cook, uncovered, until green beans are tender and water has evaporated, about 45 minutes. Set aside.
Cook spaghetti in boiling salted water according to package directions.
While spaghetti cooks, melt butter in small pan. Add nuts and saute over medium heat until warm, 3 to 4 minutes. Add nut mixture to drained cooked spaghetti and to green beans. Toss well. Sprinkle with cheese, and salt and pepper to taste. Serve immediately.
Roasted Pork Tenderloin
Season two ¾-1¼ lb. pork tenderloins, trimmed of silverskin, with Kosher salt and freshly ground pepper. Let rest on the counter for 30 minutes.
Preheat the oven to 400 degrees. Prepare to make the pan sauce by chopping the scallions and measuring out the wine and broth (see below). By preparing in advance, you will be able to make the pan sauce quickly, before the tenderloins cool.
After the meat has rested for 30 minutes, heat 1 tablespoon olive oil in a heavy, ovenproof skillet over medium-high heat. Brown the tenderloins lightly, turning them frequently to brown on all sides, just 3 to 4 minutes total. Place the skillet in the hot oven and roast the pork for just 12-15 minutes, or until the internal temperature is no more than 145 to 150 degrees (note: the USDA recommends 160 degrees). Remove the meat from the pan and let the meat rest on a platter, covered loosely with foil, for 5 minutes while you make the pan sauce.
To make the pan sauce, place the skillet with the remaining bit of fat on the stove over medium heat. Add 2 tablespoons chopped green onions (scallions) or shallots and cook for 30 seconds, stirring constantly. Stir in ½ cup dry white wine. Bring to a boil, add ¾ cup low-salt chicken stock, and reduce until the sauce just turns syrupy. Carve the meat into ½ inch thick slices, pour the sauce over the top, and serve.Recipe shared by Flying Pigs Farm