Archive for Wednesday, April 25, 2001

4-25 Jayni recipes

April 25, 2001


Host Jayni Carey and Krause will prepare a "Gourmet Feast," including the recipe below.

A new show airs at 6:30 p.m. Tuesday each week on Sunflower Cablevision Channel 6 and repeats at 8:30 p.m. and 10:30 p.m. The show also airs at 8:30 p.m. Wednesday-Friday, 9:30 a.m. Sunday and 8:30 p.m. Monday.

Potato Parsnip Puree


two parsnips

two russet potatoes

1/4 cup butter

1 cup cream

salt and pepper

Peel parsnips and potatoes and cut into small pieces. Boil in salted water until very soft.

While parsnips and potatoes cook, combine butter and cream and heat in a saucepan.

Drain potatoes and parsnips well and run through a food mill. Add hot cream-butter mixture and salt and pepper to taste.

Caramel Apple Gastrique


1 cup sugar

1 cup apple cider vinegar

1/2 cup rich broth (veal or reduced chicken)

1/2 an apple, thinly sliced (Granny Smith or firm tart apple)

1/2 cup Sambi Su (see below)

Cook sugar in a nonstick pan until caramelized. Remove from heat and add vinegar and broth. (Sugar will turn hard and be difficult to work with, but keep stirring and it will eventually dissolve over the heat.)

Put pan back on heat and continue stirring, reducing mixture by half. Add sliced apples and Sambi Su. Cook until apples are slightly tender and sauce thickens.

Sambi Su Marinated Pork Tenderloin


For Sambi Su:

1/2 cup soy sauce

1/2 cup plum wine

1/2 cup rice vinegar

1/3 cup mirin (sweet sake) or substitute sake with a bit of sugar

1/3 cup sugar

optional: finely diced ginger and garlic

Remove skin from tenderloin and marinate in sambi su overnight in refrigerator.

Grill or pan-sear tenderloin on all sides. Bake in a 400-degree oven until internal temperature is 135 degrees. Remove from oven and let meat rest for about five minutes.

Slice pork in thin medallions. Fan three to four slices of pork over a bed of potato parsnip puree on the center of plate. Pour 3 to 4 tablespoons of gastrique over pork.

Finish by placing a small bunch of fried parsnips atop potato parsnip puree, arranging so as to elevate them as high as possible. For parsnip garnish: Use peeler to cut thin slices from a whole, peeled parsnip. Blanch three times. Pat-dry peelings. Fry parsnip in vegetable oil until crisp (approximately 30 to 40 seconds). Drain on paper towels and sprinkle with salt while hot.

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