Friday, January 16, 2009


I am having a ball making podcasts for you!! Today's video is a slow, stove-top stir fry served on pasta. I will stick to your ribs!

You can make this dish with pork tenderloin, as I did in the video, but pork shoulder, boneless skinless chicken thighs or any other meat off the bone that you like will work just as well.

Cippoline onions are fickle and not available all the time. I got really lucky when I put in my order at TCF, but if they had not arrived, there are plenty of other options. You can use shallots, pearl onions or boiling onions, or even yellow onions. With yellow onions, cut them in large chunks, with the others, treat them like cippolines and boil for 5 or so minutes.

Purple cauliflower just happened to be available the week I shot this video, but any color or type of cauliflower will work just as well -- even Romanesco!

We are also beginning to carry Podcast Kitchen Toyz that I use in the videos, so if you're looking for any of the gadgets I use, check out our new section and see if it's there.

Below you'll find a list of items on sale, and the actual written recipe.

Would YOU like to make a podcast for TCF? It's really easy! If you're interested, email me and I'll send you some guidelines and tips.

SUBSCRIBE TO MY YOUTUBE CHANNEL! Leave a Comment and give me some STARS!!

Podcast Sale Items -- Sale goes for 3 weeks! (Look for the Prefix "D")

*D|Angel Hair Pasta WW 16oz, Each 2.99

*D|Brussel Sprout, Pound 3.59

*D|Chicken Thigh Skinles Boneless, Pound 6.99

*D|Cippoline Onions if Available, Bunch 4.99

*D|Extra Virgin Olive Oil 12.7oz, Each 12.29

*D|Garlic Bulb, Each .60

*D|Kosher Salt, Each 2.79

*D|Pork Shoulder Steaks, Pound 7.99

*D|Purple Cauliflower if Available, Each 3.59

*D|Sirloin Steak, Pound 9.99



*Z|Garlic Peeler, Each 3.39

*Z|Squeeze Bottle 8oz, Each .99

*Z|Squeeze Bottle 12oz, Each 1.49

*Z|Squeeze Bottle 24oz, Each
Slooooww Winter Stir-Fry -
Serves 3-4

1 bag Cippoline Onions - or - 6 Shallots - or - 1 doz. Boiling or Pearl Onions - or - 1/2 Yellow Onion

Drop Cippoline Onions, Shallots, Boiling or Pears Onions into boiling water and cook for 5 min. Remove from heat, allow to cool, cut off the tops and the bottoms, peel and cut into quarters. If using Yellow Onions, slice 1/2 of a large yellow onion into chunks and set aside.

2 C Cauliflower cut into small florettes
12 or so Brussles Sprouts, outside leaves removed and cut into quarters
2 Garlic Cloves sliced thinly, or to taste
1/2 Pork Tenderloin - about 4 oz. - (or other meat off the bone) cut into strips
Salt, Pepper, Olive Oil

4-5 oz. Hodgson Mills Whole Wheat Angel Hair Pasta
1 C grated Pecorino Romano or cheese of your choice

Bring large saute pan up to med.high heat and add a few turns of olive oil. Add meat, garlic, brussles sprouts, cauliflower and onion. Stir and toss. Add a sprinkle of salt and pepper. Add a touch more olive oil if needed. When veggies begin to carmelize, cover pan, set heat to low and allow to cook for 5 min. Remove cover, stir and toss everything and leave the top off if the veggies are beginning to sweat to allow the moisture to evaporate. Cover and repeat until veggies are nicely carmelized.

In the meantime, put pasta into a pan of boiling water and cook to your preferred doneness. Drain, return the pasta to the pan and add a small pat of butter and toss. Then add the grated cheese and a pinch of salt. Toss again and cover to allow the cheese to melt.

Serve the veggies over the pasta.

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