Gourmet News and the Comptoir du Champ join forces to present recipes to you every week with in-season ingredients!
Yeah! The holidays celebrations are coming sooner and sooner! Here at Gourmet Quest, the party has already started. Today we have some roasted pork tenderloin with vanilla honey, because we love sweet & savory dishes :)
Roasted pork tenderloin with vanilla honey
Preparation: 15 min
Cooking time: 45 min
Ingredients (for 5 people):
- 1 kg of pork tenderloin roast
- 1 vanilla pod
- 4 tablespoons of honey
-2 tablespoons of olive oil
-30 g of butter
- 1 teaspoon of coriander seeds, crushed
In a saucepan, melt the honey and the butter, and then add the coriander seeds, salt and pepper. Sear the roast in a frying pan with olive oil. Put it in a dish, coat it with the spiced honey and put it in the oven for 30 minutes (160°C), basting it regularly with the sauce.
3 minutes before the end of the cooking time, turn on the broiler to roast it. Check that it is done with a needle: push the needle to the middle of the roast, when you pull it out, the top should be warm and there shouldn’t be any red juice.
Let the meat rest in the oven for about 15 minutes.
Serve with some nice Jasmine rice and the cooking juice.
Want a wine to go with it? Gigondas or Chateauneuf du Pape for some, a dry white wine for others.
In partnership with
Le Comptoir du Champ
9 Belle Cour 44140 Montbert
02 40 04 71 77
Is it a little clearer now? Perhaps you’ve experienced it yourself? Tell me everything :)
More on the Wisconsin Supper Clubs:
- Portal Wisconsin: “Supper Club Taste”
- Chicago Tribune: “Taking the pulse of Wisconsin supper clubs”
Due to my pseudo-namesake’s interview where he let himself go in form and content, anarchy has broken in Gourmet News… First consequence: longer interviews! For the greatest pleasure of our taste buds... Because today I'm interviewing Sylvain, our production manager who is also a very fine gourmet :)
Sam: What do you do in Goumet Quest production?
Sylvain: I am in charge of the production’s organization and management. Otherwise I put my oar almost everywhere to make sure the team works in the same line and on time… when possible!
Sam: What is your favourite dish?
Sylvain: There are so many… yes, I do like to eat! Then I will just talk about French food, like Gourmet Quest season 1 is currently doing! For winter, I would choose sausages and lentils, with green lentils from Le Puy (south central France) and according to my mood, Morteau or Montbéliard sausage and a nice slice of smoked lard! In the spring, I sure vote for legs of lamb served with a lot of unpeeled garlic! The summer irresistibly calls for grilled meat, and I kept from my childhood in the Southwest the taste for grilled duck hearts, and offal brochettes… is it ok Sam? Alright. For autumn, I would go for pan-fried ceps with chopped parsley and garlic. So sad I can’t talk about “Truffade” (south-central dish with potatoes and Cantal cheese), “cotriade” (fish stew from Brittany,) or about buckwheat crepes… baeckeoffe or tielles (southern squid and tomato pie)… stop, it’s making me hungry!
Sam: It's making me hungry too... What do you like most in Gourmet Quest?
Sylvain: The atmosphere, the walks along the stories dotted with easy-to-play puzzles, and mini-games linked to the scenario.
Sylvain is surely the most well-informed among us foodies… Autumn is approaching quickly, I will keep in mind the pan-fried ceps with chopped parsley and garlic, and will give a recipe made by Sam when the time comes.
Stay connected ;)
The hamburger is far from the "Hamburger Stück" the sailors passing by Hamburg used to take with them when crossing the seas in the 18th century. It is also far from what it was not so long ago… You could not have missed it, as the “gourmet” burger is everywhere and it’s a hit! Free from the junk food cliché, it is associated today with freshness and gastronomy.
Prepared with fresh ingredients, it is on the menu of many bars and restaurants. And it's starring in "gourmet food trucks", those kitchens on wheels that offer takeaway food cooked by chefs.
There are many recipes. Here, we add a French touch to this American food using local ingredients: "foie gras", regional cheese and cooked meats...
Personally, I like them with Brie cheese, served with a glass of red wine and homemade French fries of course! Taste for yourself! With the eyes only, it’s delicious…
What about you? How do you like it?
|Look at these landscapes… Respectively, Marseille (southern France) and Ajaccio (Corsica):|
|I hope you all are having a very good summertime!|
|Talk to you soon,
|How many among us have been traumatized as a child by cabbage? Have many have shown a face of disgust when this vegetable is mentioned?
Stop food discrimination! It’s time for creativity!
Here are some cabbage-y ideas and recipes for your summer (or whenever!).
Sorry, all these recipes are written in French, but I’m sure you can find them in English if you search a little. If you don’t find anything, write me and I will translate them for you :)
|Red cabbage by chef Alain Passard|
|An Indian cauliflower recipe by Le Gourmet Végétarien|
|Whole oven-baked cauliflower by Hana
|Green cabbage by "Feuille de Choux"
|And next Winter, don't forget the garbure soup. Nathalie gives us the recipe!|
- Ah Toulouse… The home city of my first love!
- Er… No Sam, this is Capri, and it’s in Italy!- Ah our long walks along the Canal du Midi…
- Stop, Sam, we’re not alone here! This is turning in to a mushy romance novel…
- Normal: we’re in the « Pink City », pink is romance!
- Do you know why it is called "Pink City"? Is it because of their rugby team… those beautiful males in their pink shirts sticking to their skin…
- Come on Sam, aren’t you done yet? And no, you got it wrong! "Pink City" because of the red brick buildings giving the city this pink color that suits it so well.
Toulouse, one of the main cities of the South West, the capital city of the Haute-Garonne department, fourth town of France, has it all.
Museums and historic monuments and lively streets with shops and bars, all under the smiley sun of the South. What more could you ask for? To eat of course! Well you could taste the cassoulet, the foie gras. Toulouse-style cassoulet is made with Toulouse’ sausages.. and to eat it in Toulouse would make it taste that much better! You would also enjoy foie gras made from duck or goose, grey colored Toulouse goose. Those tall ladies whose males can reach 13 kg! And don’t forget to savor the tasty meat of the Bigorre pork, that dear neighbor coming from the Hautes-Pyrénées department.
Or perhaps you have more of a sweet tooth and would only wish to have dessert? In that case you could have a slice of Fenetra, a delicious cake made with almond shortcrust pastry, candied lemons and apricots- you would not be disappointed!
Finally, anytime of the day, you could refresh yourself with violet candies and cachous, liquorice candies.
- Doesn’t life seem beautiful in Toulouse? If you stay long enough you might even be lucky enough to acquire this hot and dreamy accent that captures every girls imagination, especially the girls who would be reminded of their first love...
- Oh no, there she is starting again!
*referring to a French popular song about a love story that ended, and which started in Capri, Italy.
It is time to interview another member of Gourmet Quest family. Today, we have Julien, our magician, or programmer developer.
Rules are the same : brevity, brevity, brevity. You see, I don't like long speeches... Julien does! But, here, I'm the one who decides!
Sam: What do you do in Gourmet Quest production?
Julien: I write the logic that links the player's fingers to the pixels on the screen, and the pixels on the screen to the server circuit.
Sam: What is your favourite dish?
Julien: A good old pork chop with ratatouille!
Sam: What do you like most in Gourmet Quest?
Julien: I love the scenario of Gourmet Quest, it is well-crafted, as a roast leg of lamb should be!
Sam: Thank you Julien!
You probably understood, Julien is a foodie. We all are in the family, but Julien is known for being hundy, almost all the time... Besides, this interview made me hungry... What about some roast leg of lamb?