I love the idea of Sunday dinner.
The kind that takes several pots and pans and generates a huge mess in the kitchen.
There’s something about taking the morning to peruse cookbooks and old issues of cooking magazines, thinking about what you want to make. Strolling to the market to pick up odds and ends, the things that may have run out in your cupboards or you haven’t tried yet but you are excited to get them to make Sunday dinner special. And then spending the afternoon in the kitchen with the music on and the windows open. And having the evening in the company of your loved ones, one last moment to savor the quiet of the weekend before Monday hits us on the backsides of our heads. Just being. Well fed and content.
Doesn’t it sound lovely?
You can see why I am enamored with this particular idea.
So that’s not exactly what my Sunday was like … instead I was writing an exam and grading homework and rearranging my bedroom in a desperate attempt to get closer to the air conditioning. But I did manage to squeeze some cooking into my day (even without my loved ones here to appreciate it).
Because Sunday dinner is important.
This week’s inspiration is from my continued love for rhubarb. I really wanted to do something savory with it and felt that pork would be the perfect pairing. And I needed to do something with all of those vegetables I got in my CSA box this week.
Cumin-crusted pork tenderloin with spiced rhubarb-cranberry chutney, yukon gold potatoes and sauteed green beans with garlic and toasted walnuts.
Oh yeah, and apricot galette with rum-spiked whipped cream for dessert.
Spiced Rhubarb-Cranberry Chutney
adapted from Epicurious********** 1/2 cup packed brown sugar 3 tablespoons apple cider vinegar 1/4 teaspoon ground cloves 1/2 teaspoon cumin 1 teaspoon ginger 1 cinnamon stick 2 cups rhubarb, finely diced 1/3 cup dried cranberries Zest from 1 lemon **********
Combine sugar, cider vinegar, cloves, cumin, ginger and cinnamon stick in a small pot.
Bring to a boil over medium heat. Cook for about 5 minutes. Add rhubarb and cranberries, cook until rhubarb is soft, about 5 minutes. Take off heat, add lemon zest and salt and pepper to taste.
That’s it. Put it on roasted pork tenderloin. Have it for Sunday dinner. The combination of sweet, tart and savory works beautifully.
As for the dessert, I dug past all of the ice creams and found some leftover pastry dough from a previous dish in my freezer. And decided to pair it with some stunningly sweet apricots (and so brightly colored!)
Apricot Galette********** 1/4 recipe of pastry dough 1 tablespoon flour 1 tablespoon chopped almonds 2 tablespoons granulated sugar 4 apricots, each cut into 8 slices 1 tablespoon powdered sugar **********
In a small bowl, mix together flour, almonds and sugar. Set aside. Roll out pastry dough to 1/8 inch thickness. Transfer to a baking sheet. Pour flour-almond-sugar mixture on top of dough and spread evenly, leaving a 1-inch border.
Cut apricots and arrange over the sugar layer. Fold dough up over edge of fruit gathering as needed. Cover with foil and bake at 375 degrees for 40 minutes. Remove foil and bake for 5 minutes longer. Sift powdered sugar over the top of galette while it is still hot – this will melt into a glaze.
I was pleasantly surprised at how little time this took – given that I was fairly occupied with exam writing and formatting and didn’t have has much time to cook as I would have liked for a Sunday afternoon.