Best Sandwich Ever!

I spent the week in New York City-of course eating was a big part of my plan. Katz's deli on the Lower East Side is a classic deli and the only one where the meats are still hand-carved.

The pastrami was wonderfully peppery and rich without being excessively fatty and finished with just enough spicy mustard. They are served with 2 types of pickles and I had a great Katz's lager (brewed in Brooklyn).

This is also the deli from "Where Harry Met Sally." I think she may have been reacting to the sandwich!

Ginger Carrot Soup

(This is a nice little soup with some unexpected flavors. I think carrot takes really well to ginger. The whipped cream finish with a hint of nutmeg perfects the dish)


Ingredients – Vegetable Stock:

2 Rough chopped carrots
1 Rough chopped white onion
3 Rough chopped stalks of celery
1 QT Water
1 Sachet of spices: pinch of thyme, 1 bay leaf, 3-4 peppercorns, 1 garlic clove, and 3 parsley stems

Ingredients – Ginger Carrot Soup:

2 ½ LB Juiced carrots
2 TBS Ginger water: 1 med. size fresh ginger and 2 cups water
3 Cups Vegetable stock
2 TBS Honey
2 TBS Rice wine
½ Cup Heavy Cream

Dash Salt & pepper

Ingredients – Garnish Topping:

¼ Cup Heavy cream
Dash Nutmeg

Method of Preparation – Vegetable Stock:
1. Spice sachet* place spices and herbs in a cheese cloth and tie at the top with string (flavors are released in stock but are easy to remove for a clear stock).
2. In a heavy stockpot, add all ingredients.
3. Bring to a boil then reduce to a simmer.
4. Let simmer only 30 to 45 minutes (or flavors will be lost).
5. Strain out everything, leaving a clear vegetable stock.

Method of Preparation – Ginger Carrot Soup:
1. Chop fresh ginger and bring to a boil in water for 10 minutes then strain.
2. Place juiced carrots and ginger in stock pot with vegetable stock.
3. Bring to a simmer then stir in remaining ingredients.
4. Stir continuously while bringing to a boil.
5. Let simmer till soup thickens about 45 minutes.
6. Soup is ready for service.

Whipped Topping Method
Place heavy cream in bowl and whip till soft peaks form.

Presentation or Assembly
1. Place hot soup in bowl.
2. Place one spoonful of whipped cream on top, right before serving.
3. To finish, sprinkle with nutmeg.



YIELD: 4 portions

Grape Expectations!

These are varieties of grapes from a tasting I recently went to at a University of California at Davis and Department of Agriculture Experimental Farm. They grown hundreds of varieties of grapes, stone fruit, figs and other plants at this site.

Pecan Crusted Pork Tenderloin

Pecan Crusted Pork Tenderloin:

2 each Pork Tenderloins
¾ cup sugar
2/3 cup Kosher salt
1 gallon ice water
20 ea. Juniper berries, crushed
20 ea. Allspice berries, crushed
1 teaspoon Black peppercorns
1 ea. Celery Stalk
1 ea. Carrot
¼ Onion, sliced
3 ea. Sprigs of Parsley/Thyme
3 ea. Bay leaves

1. Clean silver skin from the tenderloins.
2. Dissolve the salt and sugar in water. Combine remaining ingredients in the brine, add tenderloins and brine for 1-2 days.
3. You can also use pork loin instead of pork tenderloin.

Honey Molasses Marinade

¼ cup Honey
¼ cup Apple Cider
1/8 cup Molasses

1. Remove the tenderloins from the brine. Pat dry and brush with the marinade.
2. Allow to marinate 6-8 hours.

Pecan Crust:

1 pound Pecans, toasted
1 cup Panko bread crumbs
1 Tablespoon Flat Leaf Parsley, chopped
¼ Tablespoon Thyme, chopped.
¼ cup butter, softened

1. Pat dry the marinated tenderloins.
2. Pulse together the pecans, bread crumbs, and herbs in a food processor.
3. Rub butter over the tenderloins. Roll the buttered tenderloins in pecan crust mix.
4.
Roast at 350 degrees until the pork reaches an internal temperature of 140. Remove from oven and allow to rest for 5 minutes before slicing.