Spicy Cup Pepperoni Pizza

I made pizza to celebrate my egg scrambler’s epic victory at the pinewood derby. Her favorite is pepperoni, and so is mine. When I saw a tub of “spicy cup pepperoni” at Wegman’s I had to find out whether it would crisp and curl the way I would want it to.

It did! It is quite pungent and very salty. I will buy it again over the regular stuff.

The winning car:

Sous Vide Pork Tenderloin

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Andi gave me a fun toy earlier in the year:  a sous vide cooker.  It’s a metal cylinder that you stick into a pot of water, and it heats the water to whatever temperature you set, and keeps it there, circulating the water around to keep it constant.  I had tried the cooker with corn and green beans, and the results were good, but not a lot better than just cooking the vegetables in a pot of boiling water and getting them out at the right time.  There is also more effort involved because you have to put the veggies in a plastic zip bag and get all the air out of the bag, which is impossible.  If you don’t get the air out, the bags will float to the top and that air will make the heating less efficient.

I decided to try what people say is the best application for sous vide cooking: lean meat that easily dries out, like pork tenderloin.  I have made pork tenderloin before, and while it was pretty good, it was never amazing.  I followed this recipe, which calls for just some herbs, garlic, salt and pepper, and the pork tenderloin.  I put the tenderloins in zip bags with the aforementioned ingredients, and a spoon in each to help keep the bags from floating.  The spoons help.  They make gravity your friend when you are trying to get the air out of a bag.  If I every try sous vide veggies again I will use the spoon trick.  I set the water temperature to 140F and let the pork cook for a few hours.  How may hours?  About 3, but the neat thing with sous vide is you have a lot of flexibility on time.  The recipe actually calls for 1 to 4 hours of cooking.

When the rest of my dinner was done, I took out the pork and seared it in a hot pan to get the nice browning you see in the picture above.  I made a pan sauce that turned out to be completely unnecessary, except as a flavoring for some green beans.  This is what the pork looked like on the inside.  This is the end piece, but that was what it looked like throughout.  It was fully cooked, but pink and juicy.

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This was easily the best pork tenderloin I have ever made or eaten.  It got an A+ from 2/3 of my panel of food critics.  I look forward to trying the sous vide machine with other lean meats to see if they also benefit from this fun toy.

Hidden Hamburger

There is a hamburger bun under that egg, and a pretty tasty burger with cheese and unidentifiable sauce and accent meat. Of course, the French choose to Frenchify the hamburger, a food item that combines German, British, and American cuisine. It’s why they put cheese on the top of their ham sandwiches and serve their hot dogs on baguettes. 

No, I did not eat the sad tomato. 

Pasta Sauce Mega-Post

Pasta sauce is my favorite thing to cook. I make it often, usually from canned tomatoes. When we saw the tomatoes at the street market, Andi suggested I try to make a sauce with them. Challenge accepted!


The tomato stand was large and busy, and they had tomatoes of every description. I wanted some of the big, oddly shaped heirloom tomatoes you can see in this picture, because I know they tend to be flavorful. (I hate bland tomatoes, and so should you.) when we got to the front of the line, Andi explained to the tomato lady that I was going to make a sauce. “Are you making it this weekend?” She asked. Andi said yes. The tomato lady picked out a variety of tomatoes from the bins here, including some of the heirlooms I had my eye on. There were also some yellow ines and some smaller red and purple varieties. They were all very ripe. We also bought a separate bag of tomatoes to eat fresh, with a different mix of tomatoes. These people know what they are doing. The tomatoes were all excellent. 

At the same market, I bought some incredible aromatics: a huge head of garlic and some banana shallots. I had never seen or heard of banana shallots, but just look at them:


Hey! I saw you eyeing those mushrooms! Stay focused!

Finally I needed some meat. The street market had a number of meat sellers, but I ended up doing my meat shopping at Monoprix. I don’t have any food processor here other than knives and a cutting board, so I kept it pretty simple. I started with some leftover chipolata, a mild pork sausage. I added some boeuf haché. Sure that means ground beef, but it sounds so classy, and the boeuf was bio (Fronch for “organic”) and had been munching on the finest greens. The final meat ingredient was veal. I don’t cook with veal much, because there aren’t a lot of dishes where veal is really the best meat for the job. I chose veal here because the French seem to still eat a lot of it, and because chefs praise it for its connective tissue. I like a lot of body in a tomato sauce, and I wasn’t using paste or reducing the sauce all day, so I thought the veal might help. (This veal was also bio and pink, meaning it was raised and murdered in the most humane way possible, probably.) Here is the veal browning in the pan. You can see some stringy bits of connective tissue. This all rendered out; there was no tough tissue in the finished dish. 


Next I browned the banana shallots and garlic in the meat fat and some olive oil. 


Finally I got the meats stewing with the alliums so I could get to work on the tomatoes. Why yes, that is a rind of Parmigiano-Reggiano in there.  Good observation. 


Tomatoes! 


I had to get the skins off of these tomatoes, so I scored and blanched them. This was a bit of a messy process, but most of that mess ended up in the tomato bowl. I cut up the tomatoes with a paring knife, relying on heat and time to break the tomatoes down further. Here are the tomatoes stewing in a pan with some basil, herbed de Provence, and more garlic. I later added some red wine.


I let these guys and the meats stew separately for a while, then combined them. The total cooking time was about 3 hours. Voilà!


I can eat sauce straight out of the pot, but we were having guests, and Andi has this thing where she likes to eat boiled strings made of wheat and eggs. I bought these at a pasta shop on the Rue Daguerre:


I boiled the fettuccine for 4 to 6 minutes and combined it with the sauce. It looked like this. 


You can see it’s not a thick sauce, nor was it meant to be. It did coat (veal!) and flavor the pasta nicely, although it’s kind of hard to see here. You can see bits of sausage and veal, which did not melt (this was not an all day sauce) but were nice and tender. 

I was very happy with the finished dish, and two picky eaters liked it, too. I won’t give up my thick sauces made with canned tomatoes and paste, but this was a delicious dish that let fresh tomato and tender meat flavors shine.