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10/28: Balsamic Pork Tenderloins, Tortellini w Pesto, Ratatouille, & Cheese Board

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these recipes would be perfect for holiday entertaining. all serve 10.

Balsamic Roast Pork Tenderloins



Recipe Summary

Difficulty: Easy

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: 10 servings

4 1/2 pounds pork tenderloins, 2 packages with 2 tenderloins in each package

4 tablespoons balsamic vinegar

4 tablespoons extra-virgin olive oil

8 cloves garlic, cracked

Steak seasoning blend or coarse salt and black pepper

4 sprigs fresh rosemary leaves stripped and finely chopped

4 sprigs fresh thyme, leaves stripped and finely chopped

Preheat oven to 500 degrees F.

Trim silver skin or connective tissue off tenderloins with a very sharp thin knife.

Place tender loins on a nonstick cookie sheet with a rim. Coat tenderloins in a few tablespoons of balsamic vinegar, rubbing vinegar into meat. Drizzle tenderloins with extra-virgin olive oil, just enough to coat. Cut small slits into meat and disperse chunks of cracked garlic cloves into meat. Combine steak seasoning blend or coarse salt and pepper with rosemary and thyme and rub meat with blend. Roast in hot oven 20 minutes. Let meat rest, transfer to a carving board, slice and serve.

Tortellini with Spinach Walnut Pesto



Recipe Summary

Difficulty: Easy

Prep Time: 10 minutes

Cook Time: 15 minutes

Yield: 10 servings

4 ounces chopped walnuts

2 family size (18-ounce) packages, cheese or mushroom and cheese filled fresh tortellini (sold on dairy aisle of market)

1 cup chicken stock or broth

10 ounces (1 package) baby spinach, reserve a few leaves for garnish

2 cloves garlic

2/3 cup (a couple of handfuls) grated Parmigiano or Romano

1/4 teaspoon ground nutmeg or freshly grated

1/4 cup extra-virgin olive oil

Salt and pepper

Edible flowers, optional plate garnish, nice for parties

Toast walnut pieces in a small pan or toaster oven until lightly browned. Remove from heat and cool.

Place a large pot of water on to boil. When it comes to rolling boil, salt the water and cook tortellini to package directions.

Heat 1 cup chicken stock or broth to a boil and remove from heat.

Using a food processor, working in batches, grind spinach leaves with nuts, chicken stock, and garlic. Transfer ground spinach nut paste to a large bowl. Stir in the cheese, nutmeg, and olive oil, and season with salt and pepper, to taste.

Coat hot, cooked tortellini with sauce, tossing in the bowl you prepared sauce in. Turn pasta out on to a serving platter and garnish with a few baby spinach leaves and edible flowers.

Roast Ratatouille



Recipe Summary

Difficulty: Easy

Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: 10 servings

2 large red bell peppers, seeded and cut lengthwise into 1-inch wide strips

5 baby eggplant, quartered lengthwise

6 baby zucchini, quartered lengthwise

5 plum tomatoes, quartered lengthwise and seeded

2 shallots, peeled and sliced lengthwise

Extra-virgin olive oil, to coat

Coarse salt and pepper

Preheat oven to 500 degrees F.

Working on a cookie sheet, combine vegetables. Drizzle liberally with extra-virgin olive oil and season with salt and pepper. Toss to coat vegetables evenly. Roast until just tender, 15 minutes. Transfer to a serving platter.

Soft Cheese Board



Recipe Summary

Difficulty: Easy

Prep Time: 5 minutes

Yield: 10 servings

2 (10-ounce) tins smoked almonds

1/2 pound wedge Brie with herbs

1/2 pound wedge Saga blue

1 (6-ounce) log goat cheese, any variety

1 baguette, sliced at bakery counter

1 pound grapes (black, red, or green), separated into small bunches

Pour nuts into large snifter and set on cheese board. Arrange cheeses with baguette slices and clusters of grapes. Place a few spreaders near cheeses and set out where guests will gather.

 

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