I’ve had these two cookbooks by Martha Stewart, called Everyday Food for a while. Whenever I need inspiration for dinner, I always flip through to see if anything catches my eye. I like these two cookbooks, because every single recipe has a full-page, colour, photograph of the finished recipe. I don’t know about you, but I find it hard to read a recipe, and imagine what the finished product will look like without a picture. Also it’s kind of boring to read a recipe with no visual stimulation. So beautiful photographs are essential for me in a cookbook. Also, it seems like her style of cooking always makes use of fresh ingredients (unlike other cookbooks I have read in the past that call for things like marshmallow fluff, cheez whiz, canned creamy mushroom soup, etc. ewww), she opts for healthy methods of cooking (e.g. baking instead of frying when possible), and the recipes themselves are very west-coast. I recently read Whole Foods’ 28-day meal challenge, where they provide you with a meal plan for 28 days, and although the recipes were fresh and healthy, they didn’t appeal to me, because they were too…. Traditional and American? I couldn’t quite put my finger on it. I guess I’m just not big on sloppy joes, quesedillas, and spaghetti. My favourite foods include things like goat cheese, fresh basil, avocados, seafood, etc. Anyway, so this particular day, I found a recipe in Martha’s book for baked panko-coated pork with sauteed spinach and shiitake mushrooms, and lemon butter sauce for dipping. Yum! I just happened to have some pork on hand, and it seemed like a quick, easy, meal (like most of the recipes in the book) and so I got to work making it on a weeknight!
- Panko crumbs
- Pork tenderloin, sliced
- Salt and pepper
Spinach and shiitake
- Spinach leaves
- Shiitake mushrooms, stems removed
- Olive oil
- Splash of white wine vinegar
Lemon butter dip
- Lemon juice
- White wine
Set up a breading station for the pork. Season the pork with salt and pepper, then coat with flour, followed by the beaten eggs, and finally the panko crumbs. Place on a tray and bake at 350C until done. I didn’t keep track of the time, I just made my other stuff in the meanwhile.
Make the lemon butter dip by melting some butter in a saucepan, adding chopped shallots, and cooking till soft. Then add some lemon juice and a small splash of wine, and simmer. I had a particularly strong white wine on hand, called Vigonier from Lulu Winery in Richmond BC, and while it is a heady, almost syrupy wine on its own, it proved to be a teensy bit too strong for this dip. Next time, I’ll use something lighter, like a Sauvignon Blanc or something. Set the dip aside when done.
Heat up some olive oil with salt in a pan, and when hot, add the chopped shiitake mushroom caps and cook for a while. Remove from pan. Cook chopped garlic, and add spinach leaves. When softened, add the shiitake mushrooms back in, and splash a little white wine vinegar overtop. Do NOT add too much white wine vinegar, or it’ll overwhelm the dish.
Hopefully by this time, you’ve timed everything correctly, and your pork will be ready! I didn’t, and had to cover the veggies, and wait for the pork to be done 🙁 But it was still a simple, good meal! I actually liked the sauteed spinach and shiitake mushrooms more than the pork!