Have I told you lately, that I love you......

JAK was away from each other for WAY TOO long.  I genuinely missed "J" and "A" so much, and it was so wonderful to be back in their company this past Monday.  We vowed never to take that much time off again.  Life happens though.

With being out-of-pocket for a few weeks, "J" certainly didn't lose his game!  His meal all for made up for the time apart.

Eggs weren't the star in this evenings meal; but this photo was so pretty! 

The brain behind this meal is in this bowl.  A start to a salty play dough.

The salty play dough!

Another visually beautiful photo.

The dough gets rolled out.

Fresh herbs, from the garden, are chopped.

And placed atop the dough.

A rather large beef tenderloin is seared on each side (total of 8 minutes, 2 minutes on each side).

I mean seriously, is that not the biggest tenderloin you've ever seen?!?!

The tenderloin finds its place on the blanket of herbs, atop the salt dough.

If you still have no clue what this is (neither did I, when I first walked in) it's a salt cast.  The tenderloin will cook in this cast, for 25 minutes.

While the tenderloin was cooking, fresh corn joined the evening!

Nothing is better than fresh corn.  The sweetness it entails, delish!

Cast iron skillet gets a layer of butter.

Corn goes in, with cream, various seasonings and some honey (to add a deeper sweet flavor).

When it thickens, it's placed in the stove to bake.

While the corn joined the tenderloin, "A" made kale chips!  I've seen the Hungry Girl, on the Food Network, make these and have always wanted to try it myself.

They were excellent.  You bake the kale in the oven, and it becomes a crunchy chip!  Salt on top, and done!  Very good snack.

This is "J" cutting into the salt cast!  I was a little scared.

But, wow.  Look how beautiful.  "A" and I tried a sample, before he got the salt cast completely off.  It was, because of being an end piece, very salty.

More of the cast being removed.  The tenderloin (past the end pieces) had just the right amount of salt and flavor.  Not too overpowering at all.  Keep in mind, it had zero seasoning.  Just the season from the salt and herbs.  Very flavorful!

The case after the tenderloin was removed.  Look at all the wonderful juices!

Seriously, could it have been cooked any more perfect? 

The corn done baking!  It took a topping of Parmesan cheese (my favorite).

Fabulous meal.  Simple by looks, but detailed in flavor (and preparation!).

For dessert?  Just some homemade blueberry sauce.

To be drizzled over a homemade angel food cake and this fabulous ice cream.  If you haven't tried this ice cream, it's a must (can be found at Forward Foods or Buy for Less on NW Expressway).  Best (vanilla) ice cream I've ever had! 

Finished product.  So simple, so yummy.

It's great to be back!

Until next time......A la cuisine!



Full Circle.......

Schramsberg.  This is the exclusive champagne of the White House.  Yes, that's right.  The only champagne served in either plastic cups (my style) or crystal glasses (to the Queen of England).  How did this begin?  President Nixon wanted an American champagne (the most comparable to the best in the world) and he found it in the Napa Valley region of California.  What did he want this for, you might ask?  To toast for World Peace with the leader of China, at the time.  What does this have to do with our recent Monday meal?  We had our first dinner guest.....and, all the way from China!  There's a full-circle moment.

One of "A's" and mine good friends, whose been living in China for the past few years, came to visit.  What would we serve someone from this region, who hasn't been in the States in months?  My clever brain thought: "American Chinese food".  haha.  "J" had a better plan.

It started with a lean pork loin.

Which got a good pounding.

And rolled out paper thin.

Then, a layer of bacon was spread out.

Which became the "cast" for the pork.

That alone is good enough, but "J" had to JAK it up.  He stuffed it with spinach, goat cheese, blueberries, raspberries, sun dried tomatoes and onions.  I have to admit, upon hearing the fruit as a stuffing item I was skeptical. 

Another view.  Wowsers, right?

Stuffed and rolled and ready to cook!

As the pork cooked, we enjoyed a sampling of cheeses, olives and caper berries.  The darkest cheese was my favorite.  It was spinach flavored, and just delicious.  I swear, I could live off of cheese.

While the gals snacked and gabbed, "J" continued the meal.  Poaching and cooking on the stove-top two apples.

Stove-top, with cinnamon.

Reduced down.  Yep, a homemade applesauce.  A perfect accompany to the pork.

Next up, an assortment of fresh herbs from the garden.

He pounded those together, with butter and oil. 

Making a dreamy sauce for the mini-potatoes.  These marinated in this sauce, before being baked in the oven.  So buttery and flavorful!

Potatoes cooked.  I love the different colors and shape of these.  And again, the buttery herb mixture "J" made was perfect. 

The pork, out and being tested for the right temperature!

Done and served.  How beautiful.  Just the perfect (fancy) American home-cooked meal, for our special friend visiting from China.

This makes a very impressive dish.  Once you cut it, all the layers of flavor show.

My serving, ready to be devoured!

Meal #30, done!

We each got a single serving of the homemade applesauce.  Although we all agreed the pork was excellent alone, this was a great side-dish to help cleanse our pallet. 

For dessert?  A homemade tartlet.  The dough.  Wasn't just your average (haha, sarcastically) homemade dough.  This was an almond infused dough.

Rolled out. 

A trick "J" has used before.  Beans to weigh the dough down into the containers.

Baked golden, and ready for the filling!

The filling was goat cheese with cream.  Delish!  The perfect smooth texture and flavor.

How beautiful is that?  Fresh cut fruit, and a cherry on top!  The crust was perfect, with the simple almond flavor.  Crunchy, and flaky, and worked perfectly with the cheese mixture.  I could have just ate it without the fruit toppings!

So, full circle.  We ended our evening with a toast.  To good friends, and great (catching up) conversation.

Leslie, it was so wonderful to see you and we were honored to have you as our first Not So Mundane Monday dinner guest!  Safe travels. 

Until next time......A la cuisine!

PS: JAK will be taking the next few Monday's off (vacations, business meetings, etc.).  We will see you back here on August 22nd!