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Monday, July 28, 2008

southern summer supper

We had some friends over for dinner on Friday night, so I used my wonderful Friday off to leisurely grocery shop and plan our menu for the night. I was in the mood for some comfort food and for some of my favorite foods. I had a pork tenderloin recipe from the April issue of Southern Living that I had been saving, so I decided to give it a try. I also used my new cookbook, The Comfort Table, for the macaroni and cheese and the peach cobbler. Though the pork tenderloin took a lot longer than it said it would, everything was so yummy! I know that a recipe is a keeper when Todd says that he can't wait to have it again. He has put all three of these on the "please repeat" list:

Bacon-Wrapped Pork Tenderloin

1 (1-lb.) pork tenderloin

1 teaspoon steak seasoning (McCormick Grill Mates Montreal Steak Seasoning)
3 bacon slices, cut in half crosswise


1. Preheat oven to 425°. Remove silver skin from pork tenderloin, leaving a thin layer of fat covering the pork. Sprinkle seasoning over pork. Wrap pork with bacon slices, and secure with wooden picks. Place pork on a lightly greased wire rack in an aluminum foil-lined roasting pan.
2. Bake at 425° for 25 minutes or until a meat thermometer inserted into thickest portion registers 155°. Increase oven temperature to broil. Broil 5 inches from heat 3 to 5 minutes or until bacon is crisp. Remove from oven; cover pork with foil, and let stand 10 minutes or until thermometer registers 160°.

Makes 4 servings

photo from Southern Living

And from The Comfort Table by Katie Lee Joel:

Macaroni and Four Cheeses


1 pound macaroni (elbow macaroni, penne, farfalle, etc.)

5 tablespoons unsalted butter

1/4 cup all-purpose flour

2 cups milk

1 1/2 cups grated sharp Cheddar cheese

1/2 cup grated fontina cheese

1/2 cup crumbled blue cheese

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

4 roma tomatoes, sliced

1/4 cup dry bread crumbs

2 tablespoons grated Parmesan cheese

Preheat the oven to 375 degrees. Bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions. Drain well.

In a large saucepan, melt 4 tablespoons of the butter. Add the flour and cook for about 2 minutes, stirring with a whisk. While still whisking, add the milk and cook until thickened. Remove from heat and stir in CHeddar, fontina, blue cheese, salt, and pepper. Stir in macaroni. Pour into a 3-quart baking dish.

Arrange the sliced tomatoes on top. In a medium bowl melt the remaining 1 tablespoon butter and mix with the bread crumbs and Parmesan. Sprinkle the breadcrumb mixture over the tomatoes. Bake for 30 minutes, until bubbly and golden brown. Serve immediately.

Peach Cobbler


4 cups peeled, sliced fresh peaches (about 4 to 5 peaches)

1 1/4 cups sugar

1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon kosher salt

1/2 cup milk

4 tablespoons unsalted butter, melted

1 tablespoon cornstarch

3/4 cup boiling water

Preheat oven to 325 degrees. Place the peaches in a 9 x 9 baking pan.

In a medium bowl, mix together 3/4 cup of the sugar, the flour, baking powder, and 1/2 teaspoon salt. Add the milk and melted butter and mix well. Pour the batter evenly over peaches.

In a small bowl, mix the remaining 1/4 cup sugar, the cornstarch, and 1/2 teaspoon salt. Sprinkle over the batter. Evenly pour the boiling water all over. Bake for 50 minutes or until golden brown and bubbling. Serve in individual dessert dishes.

Happy cooking!