09 Jun Carolyn’s Pork Tenderloin Marinade

Posted by The Baker’s Mann. Find other delicious recipes here.

 

Ingredients:

 

  • 1/2 Cup soy sauce
  • 1/4 Cup Worcestershire
  • 1/4 Cup Canola Oil
  • 1/3 Cup red wine vinegar
  • 1/4 Cup honey
  • 1 Tablespoon dry mustard
  • 2 cloves garlic, crushed
  • 1/3 Cup lemon juice
  • 4 Tablespoons brown sugar
  • Grated fresh ginger
  • Chopped parsley
  • Orange zest from 1 fresh orange
  • 2 Pork tenderloins

 

Directions

 

  1. Combine all ingredients. Tie 2 pork tenderloins together and place in a Ziplock bag.
  2. Reserve some marinade for basting. Pour remainder of marinade into bag with tenders and place in refrigerator for several hours or preferably overnight.
  3. Remove tenders from marinade (and discard marinade) and either bake in oven (375 degrees, 20-30 minutes) or grill, basting with the reserved marinade until done (pork should reach an internal temperature of 170).
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26 May Grilled Vegetables with Balsamic Glaze

Posted by The Baker’s Mann. Find other delicious recipes here.

 

Ingredients (for the balsamic glaze):

 

  • 1.5 cups balsamic vinegar
  • 1 tablespoon brown sugar
  • 2 tablespoons honey

 

Ingredients (for the vegetables; adjust to your selection and preference):

 

  • 1/2 cup balsamic vinegar
  • 1/4 cup olive oil
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 1/2 teaspoon garlic, chopped
  • 3 carrots, sliced lengthwise, 1/4″ thick
  • 2 celery roots, trimmed and cut in 1/4″ slices
  • 2 large red onions, cut into rounds, 3/8″ thick
  • 2 zucchini, sliced lengthwise, 1/4″ thick
  • 2 squash, sliced lengthwise, 1/4″ thick
  • Oil for brushing grill

 

Directions:

 

  1. For the balsamic glaze: In a medium sauté pan over medium heat, add vinegar, brown sugar, and honey. Let simmer for 15-20 minutes or until reduced by half. Keep warm for glazing on the grill.
  2. In a 1-gallon resealable bag, add the balsamic vinegar, olive oil, salt, pepper, and garlic and mix until combined. Next, add the carrots, celery root, and onions, remove excess air. Allow to marinate for 30 minutes. Then add the zucchini and squash and allow to marinate for 10 more minutes.
  3. Brush grill with oil. Preheat the grill to medium-high. Add onion, carrots, and celery root. Cook on both sides for 3-5 minutes, brushing with balsamic glaze. Mark and brown evenly on both sides. Remove to holding pan and cover with aluminum foil. Add squash and zucchini to grill, brush with glaze, and cook for 2 minutes per side until marked and evenly brown. Remove to holding pan and cover until ready to serve. Drizzle veggies with remaining glaze and serve.
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19 May Green Chile Egg Puff Casserole

Posted by The Baker’s Mann. Find other delicious recipes here.

 

Ingredients:

 

  • 5 eggs
  • 1/4 cup flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 8 oz. cottage cheese
  • 8 oz. Monterrey Jack cheese, shredded
  • 1/4 cup (1/2 stick) melted butter
  • 2 oz. diced green chiles, fresh or canned

 

Directions

 

  1. Preheat oven to 350.
  2. With electric mixer, beat eggs until foamy. Sift flour, baking powder, and salt together. Add to eggs and beat. Add cottage cheese and beat with egg mixture. Blend in cheese, butter, and chiles.
  3. Pour into an 8×8 Pyrex dish and back at 350 F for 35-45 minutes.
  4. Recipe can be doubled and baked in a 9×13 Pyrex dish.
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12 May Chocolate Strawberry Marshmallow Panini

Posted by The Baker’s Mann. Find other delicious recipes here.

 

Ingredients:

 

  • Brioche loaf, sliced, or croissants, cut in half
  • Mini chocolate chips, like Nestle Toll House
  • Marshmallow crème, like Kraft Jet-Puffed
  • Strawberries, de-stemmed and sliced into thin rounds

 

 

Directions:

 

  1. Heat the panini press or a skillet while you assemble
  2. On one slice of brioche (or the bottom half of the croissant), spread a thin layer of the marshmallow crème. Sprinkle chocolate chips on top. Then make a layer of strawberry slices. Place another slice of brioche (or the top half of the croissant) on top.
  3. Place on the panini press, close the lid, and warm until grill marks are made and the chocolate chips have melted (or if using a skillet, place in a skillet and press down the another skillet on top).
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05 May Avocado Toast Two Ways

Posted by The Baker’s Mann. Find other delicious recipes here.

Ingredients for both versions:

  • 1 avocado
  • 1/2 tablespoon lemon juice
  • Kosher salt
  • Ground black pepper

 

Additional ingredients for the caprese version:

  • Cherry tomatoes, cut in half
  • Mozzarella, sliced
  • Sourdough bread, sliced and toasted
  • Balsamic glaze

 

Additional ingredients for the egg version:

  • 1/4 teaspoon dijon mustard
  • 1 hardboiled egg, chopped
  • Rustic white bread, sliced and toasted

 

Directions:

 

Mash the Avocado in a bowl. Mix in the lemon juice. Season to taste with the salt and pepper. Toast the bread (or broil in the oven after brushing with a little olive oil, optional).

 

Caprese Version
Spread the avocado mixture on the toast. Top with mozzarella slices and sliced tomatoes. Drizzle with balsamic glaze

 

Egg Version
To the avocado mixture, add and mix in the dijon mustard. Spread the avocado mixture on the toast. Top with chopped egg.

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28 Apr Beet, Goat Cheese, and Arugula Salad

From The Baker’s Mann. Find other delicious recipes here.

 

Ingredients:

 

  • 1/4 cup balsamic vinegar
  • 3 tablespoons shallots, thinly sliced
  • 1 tablespoon honey
  • 1/3 cup olive oil
  • Salt and ground black pepper
  • 4-6 beets, tops removed and scrubbed
  • 6 cups arugula
  • 1/3 cup roasted, salted Marcona almonds
  • 1/4 cup dried cranberries
  • 1/2 avocado, peeled, pitted, and cubed
  • 3-4oz goat cheese, crumbled

 

Directions:

 

  1. Preheat the oven to 400. Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50-60 minutes, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife. To prevent staining, consider covering your cutting board with parchment paper and wear gloves.
  2. Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper.
  3. Toss the arugula, almonds, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Transfer the salad onto plates then arrange the beets, sprinkle with the avocado and goat cheese, and serve.
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21 Apr Strawberry Drop Biscuits

Adapted from NYT Cooking by The Baker’s Mann. Find other delicious recipes here.

 

Ingredients:

 

  • 1.5 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 4 teaspoons baking powder
  • 6 tablespoons cold salted butter, cut into 1/2-inch cubes or grated
  • 4 medium strawberries (about 2/3 cup), cut into small 1/4-inch or 1/2-inch pieces, or whole blueberries, raspberries, or other diced stone fruit like peaches
  • 6 tablespoons heavy cream, plus more if needed (divided: 4T, 1T, 1T)
  • 1/4 cup water
  • 1/4 cup unsifted confectioners’ sugar

 

Directions:

 

  1. Preheat the oven to 425 degrees. Line a sheet pan with parchment.
  2. Whisk the flour, granulated sugar, and baking powder together in a large mixing bowl. Toss the butter into the flour mixture to coat. Using a pastry cutter or your fingers, work the butter into the flour until the mixture is mealy and small pieces of pea-size butter remain.
  3. Add the diced strawberries and toss with a fork to combine. Make a well in the center or the mixture and add 4 tablespoons of the heavy cream and 1/4 cup water. Continue tossing with the fork until the dough is just evenly damp and shaggy, being careful not to overwork the dough too much. Add 1 to 3 teaspoons more water, as needed, if the dough is still too dry to work with.
  4. Drop 6-8 mounds of dough (each a generous 1/3 cup) onto the baking sheet and press them down slightly, leaving at least 1.5 inches of space between each mound and gently padding any stray bits of dough back into place as you work. Lightly brush the tops with 1 tablespoon heavy cream and back until deep golden brown and cooked through, about 15 minutes. Remove from the oven and transfer the biscuits to a wire rack to cool for 5 minutes.
  5. Add the confectioners’ sugar to a small bowl and while in the remaining 1 tablespoon heavy cream, adding more if needed to make a thick icing that is just thin enough to drizzle. Spoon over the warm biscuits; serve warm or at room temperature.
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14 Apr Orzo Salad

Adapted from Giada De Laurentiis by The Baker’s Mann. Find other delicious recipes here.

 

Ingredients (Salad):

 

  • 4 cups chicken broth
  • 1.5 cups orzo
  • 1 (15-ounce) can garbanzo beans, drained and rinsed
  • 1.5 cups red and yellow teardrop tomatoes or grape tomatoes, halved
  • 3/4 cup finely chopped red onion
  • 1/2 cup chopped fresh basil leaves
  • Fresh mozzarella, cubed into bite size pieces
  • Salt and freshly ground black pepper

 

Ingredients (Red Wine Vinaigrette):

 

  • 1/2 cup red wine vinegar
  • 1/4 cup fresh lemon juice
  • 2 teaspoons honey
  • 2 teaspoons salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 cup extra-virgin olive oil

 

Directions:

 

  1. Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.
  2. Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette to taste, with more salt and pepper, if desired.
  3. Toss the orzo with the beans, tomatoes, onion, basil, mozzarella, and about 3/4 cup vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.
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24 Sep Light Fried Lion’s Mane

From SMFM vendor Tree Folk Farm

Ingredients:

  • 6-8 oz. Lion’s Mane
  • 1 teaspoon salt
  • 1 cup corn meal
  • 1 tablespoon dried parsley
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 tablespoons avocado oil (or other medium to high heat oil)

Directions:

  1. Cut or tear Lion’s Mane not bite-sized pieces.
  2. Salt the mushroom to bring water to the surface.
  3. In a bowl, mix up corn meal, parsley, garlic, and onion.
  4. Heat a skillet with oil on medium.
  5. Roll Lion’s Mane to coat in seasoning/breading mixture.
  6. Place breaded mushroom in oiled skillet. Pan should be hot enough that mushrooms sizzle.
  7. Brown on all sides, 6 minutes.
  8. Serve with dipping sauce.
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18 Sep Roasted Zucchini or Summer Squash with Cheese and Herbs

From SMFM vendor Comeback Creek Farm

Ingredients:

  • 2 medium summer squash or zucchini
  • 3/4 cup shredded parmesan cheese
  • About 2 tablespoons fresh herbs
  • Olive oil to lightly coat the squash slices
  • Kosher or other flaky salt to taste
  • Fresh cracked black pepper to taste

Directions:

  1. Preheat oven to 375F.
  2. Trim ends of zucchini/squash and slice lengthwise about 1/4″ thick. Lightly brush or spray both sides of each slice with olive oil. For the herbs, lightly spray the leaves with oil so that they don’t burn.
  3. Ona. baking sheet lined with parchment paper, lay the slices in one layer. Sprinkle salt and pepper on top of each slice to taste.
  4. Add cheese and herbs on top of each slice.
  5. Bake zucchini/Squash about 20 minutes in the oven, or until the zucchini is cooked and cheese is melted. Serve warm or at room temperature.
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