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FoodieGuide2019 - v3 - FINAL_SJM Feature 1 / 31 / 19 9 : 50 AM Page 2 P O R C H A N D P R O P E R ’ S P O T A T O P AV E S E E R E C I P E O N P A G E 5 0 S O U T H J E R S E Y M A G A Z I N E ? V O L U M E 1 5 I S S U E 1 1 ? S O U T H J E R S E Y M A G A Z I N E . C O M 45
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FoodieGuide2019 - v3 - FINAL_SJM Feature 1 / 31 / 19 12 : 11 PM Page 3 the ultimate foodie guide Café Madison’s Five Spice Pork Tenderloin with Pumpkin Gnocchi and Sage Butter Sauce F I V E S P I C E : 1 bulb minced shallot 1 tbsp . ground cinnamon powder 4 leaves fresh sage finely chopped 1 tbsp . ground clove powder or 2 tsp . of dried sage 1 tbsp . ground fennel seed powder 1 tbsp . ground Szechwan P O R K peppercorn powder T E N D E R L O I N : 1 tbsp . ground star anise powder 2 each 1 lb . loins cleaned 1 . Combine all ingredients in 1 . Heat oven to 400 degrees blender or coffee grinder . 2 . Rub pork tenderloins with five 2 . Blend until finely ground . spice blend and heat oven - proof skillet on medium - high heat . P U M P K I N G N O C C H I : Add thin layer of oil , then sear 10 oz . fresh pumpkin , steamed or the tenderloins on each side for boiled 2 - 3 minutes until brown crust 1 / 2 cup ricotta forms . 1 1 / 4 cup all - purpose flour 3 . Put the skillet in the oven and 1 / 3 cup finely grated parmesan cook tenderloins for close to 10 - 15 cheese minutes . The pork will be done 1 egg when the juices run clear when 1 / 4 tsp . salt poked with knife or fork . Pinch of ground black pepper 4 . Take pork out of pan and let rest on cutting board for 5 - 7 minutes 1 . Place pumpkin and remaining before cutting . While pork is gnocchi ingredients in a bowl . Use resting start cooking the pumpkin a wooden spoon to mix well until gnocchi . turned into soft dough . 2 . Lightly dust table with flour and G N O C C H I C O O K I N G : roll mixture into 1 / 2 inch rope . Using 1 . Melt butter in pan over medium a fork or knife , press down lightly heat . Stir in garlic and shallot and and cut rope into 1 / 2 inch portions cook until light golden brown and 3 . Bring a large pot of water to softened . boil with 1 / 2 tablespoon of salt in 2 . Add sage to mixture then add water . gnocchi and cook until the pasta is 4 . Scrape gnocchi into boiling hot and has a light caramelized water and cook for about one coating . minute or until all gnocchi rise to top of water . Strain and set aside . Arrange the hot pumpkin gnocchi on a dish of choice . Cut the rested S AG E BU TT ER S AU C E : pork tenderloin into medallion 1 / 2 cup unsalted butter slices and layer across the gnocchi 1 clove minced garlic and garnish with chopped parsley . if prior thought isn’t factored in . “ You may know the dense Whether it’s a dinner roll or a fine French structure and adaptable flavor of the semolina works with baguette , not all bread is created equal . Here , Josue S . the asics b your red sauce pasta dish , but what about French - style black Negron of Dulce Artisanal Pastry in Collingswood gives us olive and thyme batard ? Or a beer bread boule ? ” says Negron . the goods on what to be on the lookout for when seeking Baking bread at home may be ambitious but Negron out quality bread . says the key is that the flavor you want to be at the fore - ? ? If you’re looking for a good crust , you want a golden O N B R E A D front should be incorporated in the final dough . “ For color and crisp texture . “ The caramelization of the sugars example , the levain for a sour whole wheat or sour rye lends the bread that golden color and packs a lot of flavor boule should use rye flour to provide structure for the as well , ” Negron says . French - style artisanal breads will bread , but only the sour rye has the rye flour in the final generally have such a crust , but possess a soft , airy crumb . dough whereas the sour whole wheat has a comparable When you pair bread with a plate of food , you’re creating amount of whole wheat flour in its final dough , ” he says . a new experience of that dish which can become complicated 4 6 ? S O U T H J E R S E Y M A G A Z I N E ? V O L U M E 1 5 I S S U E 1 1 ? S O U T H J E R S E Y M A G A Z I N E . C O M