Book Review
Glazed Pork Tenderloin 1 pork tenderloin, about 1 pound
1 tablespoon Marsala wine
1 tablespoon balsamic vinegar
1 tablespoon honey
1⁄2 teaspoon sea salt
1⁄4 teaspoon freshly ground pepper
1 small sprig rosemary
1 clove garlic
2 tablespoons olive oil
Combine Marsala wine, balsamic vinegar, honey, salt, pepper, rosemary and garlic
in a small bowl. Cut away excess fat or
silverskin from tenderloin. Place in a
resealable plastic bag, cover with wine
marinade and refrigerate for 2 hours.
Take tenderloins out of the refrigerator
30 minutes before cooking.
Preheat oven to 425°F. Heat olive oil in a 12-inch oven-proof skillet over medium heat. Add tenderloin and sear on all sides until well browned, about 5 minutes total.
Coat with remaining marinade and transfer
the skillet to the oven. Cook for 15 minutes
or until internal temperature
measures 150°F.
Transfer the roast to a cutting board, tent with aluminum foil and let rest for 10 minutes. Slice into 1⁄2-inch thick
medallions and serve. |
|
Easy and organized Italian cooking
Cooking Dinner: Simple Italian Family Recipes Everyone Can Make
By Rima Barkett and Claudia Pruett
Good Italian food from relatively simple ingredients and easy-to-understand recipes—that is what makes Cooking Dinner an attractive cookbook, and simplicity is something you don’t find in most glossy cookbooks. The authors of Cooking Dinner chose simplicity to target that growing interest among families across the country to cook more at home. The trend toward more home cooking is spurred by more than the economy. According to the authors, in the past 20 years, family dinners have declined 33 percent and family vacations have decreased 28 percent. They say that as parents work longer hours and kids’ schedules burst at the seams, there is a decline in ordinary family togetherness. Moreover, research continues to show that families that eat together communicate better—and the family’s kids tend to do better in school and pick up fewer health-harming habits.
We like the organization of the book with its menus and ingredient planning. Plus, it’s an interactive cookbook with a companion website (http://www.atavolatogether.com).
Cooking Dinner includes weekly menus, tear-out shopping lists, and numerous kitchen secrets. “Helping Hands” sidebars offer hands-on suggestions for getting young children involved. The simple recipes are designed to build confidence in hesitant cooks, while the meal planning strategies and wide array of flavors will entice experienced ones.
Cooking Dinner
Simple Italian Family Recipes Everyone Can Make
By Rima Barkett and Claudia Pruett
Hardcover $34.95 MegaProductions
Waipahu, Hawaii
ISBN 978-1-59700-778-8 |
What we like:
• The card-stock supplement in back of the book that is perforated into 4-x6-inch
cards that give a weekly shopping list for 5 meals.
• Two ribbon place marks. That seems simple, but it’s something Joy of Cooking
made of clear value long ago.
• There is a back-of-the book section called “What can I cook with what I have
at home” that is alphabetized according to what ingredients you have in the
cupboard and indexed by what recipes you can make with these existing
ingredients.
• A section called “Leftover Inspirations” helps you make efficient use of leftovers
without turning kids’ noses. In fact, you can use leftovers to make well-
considered new meals.
• Recipes aren’t stacked with pretentious ingredients. Sure, you won’t be able to
find every ingredient in this book at your hometown grocery store. But, you can
pull off most of the recipes in Cooking Dinner with local resources, many of
which will be available in your garden or farmer’s market.
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