|Extra Virgin Olive Oil ( Spanish)|
Tuesday, April 17, 2012
Basque Stage Candidate Post "Pork Tenderloin with Lightly Seared Strawberries"
With this food blog post on my mind, endless possibilities entered my head. I could do a blog about Filipino food or even do a blog about the Asian cuisine class I am taking at school, these were just a couple possibilities. But I wanted something different, something that would strike new flavors into my palate and send me into culinary astonishment. What about Spanish food? I have not tinkered into this culinary side of the world in years, since the beginning of culinary school. I tackled this assignment with shark like ferocity, well... as much ferocity as a culinary student can do in the library. I stumbled across a cook book by Anya Von Bremzen, "The New Spanish Table" flipping thought the pages I saw recipes that were foreign to me, combinations I never thought of, and innovative ways using only sustainable ingredients. I saw a recipe and decided to take it head on, not too hard, not overly easy either. It had what I was looking for, a new flavor combination that when I read the ingredients made me wonder why I have not thought of it before.
The next step was to make the accompanying sauce, and very delightful tarty/sweet flavor of the aged sherry vinegar. First we would take chicken stock and deglaze the pan where we cooked the pork. Simmered this down until almost a syrupy consistency and then add the sherry vinegar and sugar. This sherry vinegar mixture then would be cooked to nappe, then would tasted for flavor and tartness. If it was too tart then more sugar would be added.
I was amazed at how all the flavors came together. The tart from the sherry vinegar, the sweetness from the seared strawberries, and the earthiness from the pork tenderloin was so welcoming. From the leftover strawberries I was able to make an accompaniment dessert.
White Chocolate Amaretto Mousse with a Strawberry Gelee.
Recipe for this dessert will be on my next post.