Fun and Snow Games & Pork Tenderloin with Mushrooms

It’s been a crazy winter. A winter when up is down and down is up. El Niño has brought snow to the south with flakes flying from the nation’s capital to Florida, Mississippi and Alabama. And in New England, where we expect snow, we’ve had drought followed by rain followed by drought. On top of the dearth of snow, the winter winds have been fiercer than ever. Of course, it could be my imagination but it seems to me that we’ve suffered more than our fair share of windy days. I swear I’ve come this close to being blown off course more times than I care to count. Somehow I’ve managed to avoid lift-off and an inadvertent trip to Kansas or Oz.

Way out to the west, California is drowning in rain. And up to the north in British Columbia, it may be February but Vancouver and the neighboring mountains are in the middle of a spring thaw. Not great news for the Olympics. In spite of the rain, fog and grey skies the Olympic spirit is soaring over the Canadian Rockies.

Maybe it is because I grew up on skates and skis but the winter games are always a special treat. When we were kids we spent all day Saturday on the slopes. When we were too tuckered to take even one more run, we headed home to watch the professionals. With a mug of hot chocolate and a bowl of popcorn, we sprawled in front of the television and watched the joys of victory and the agonies of defeat. It was a weekly ritual.

Now I either need to subscribe to a whole lot more channels or I need to do a better job at ferreting out the skiers, bobsledders and speed skating on the channels I have. Except during the Olympics. Once every four years I can get my fill of winter sports. I can tune into the artistry of the figure skaters one night and the terrifying speed of the bob and luge the next. The ski jumpers, downhill skiers and the speed skaters are amazing with their power and control at high speeds. And then there is the pure joy and whimsy of the snowboarders.

Yes, I know they are serious athletes. Yes, I know that they train hard throughout the year and have been at it for most of their lives. I even know that there is big money involved with sponsorships and endorsement contracts. But in spite of all that, there is something about the spirit of snowboarding that reminds me of being a kid on the mountain.

It doesn’t take all that much imagination to picture your favorite snowboarders at nine or ten. They were the kids with hats askew over unruly curls, unzipped jackets flapping in the breeze and arms flailing. And most of all, theirs were the smiles so big and broad they could light up the greyest day. Or maybe I’m just remembering my own fun-filled childhood on the slopes.

I’m a skier and always have been. Even though I’ve never tried snowboarding, I was pretty raggle-taggle as a kid and maybe I still am. But there’s at least one thing I knew then and still know; there’s nothing like fresh snow on the mountain to bring out a smile and inspire joy.

Enjoy the Olympics. May it be filled with lots of joyful victories and not too many agonizing defeats. Bon appétit!

 Pork with Mushrooms and White Wine Sauce

Bring friends and family together for an Olympics party. Pork tenderloin with mushrooms and white wine sauce is a sure winner; quick, easy and delicious. Enjoy!

Serves 6

Olive oil
1 pound mushrooms, cleaned, trimmed and sliced
1 shallot, finely chopped
Kosher salt and freshly ground pepper
1-2 cloves garlic, minced
2 pork tenderloins, about 1 pound each
1/2 cup dry white wine
2 teaspoons Dijon mustard
1 teaspoon fresh rosemary, minced
1 teaspoon fresh thyme
1-2 tablespoons cold butter, cut in small pieces
2 tablespoons Cognac (optional)

Heat a little olive oil in a large ovenproof skillet over medium high heat. Add the mushrooms and shallots, sprinkle with salt and pepper and sauté until lightly browned. Add the garlic and sauté for 1-2 minutes more.  Remove the mushrooms from the pan and reserve.

Preheat oven to 375 degrees.

Add a little more olive oil to the skillet and raise the heat. Sear the pork tenderloins on all sides until nicely browned. Transfer the pan to the oven and roast for 10 minutes or until the pork’s internal temperature reaches 140-145 degrees. Remove the pork from the pan and let rest for 5 to 10 minutes before slicing.

Transfer the skillet to the stovetop – be careful the handle will be hot. Add the wine to the skillet and deglaze the pan over medium-high heat. Whisk in the mustard and herbs. Return the mushrooms to the skillet, toss to combine. Bring to a simmer and cook until the liquid is reduced by about half. Stir in the cognac and butter. Whisk to combine.

Cut the pork into 1/2-inch slices and serve immediately with the mushroom sauce.

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One Year Ago – Raviolis in Broth with Meatballs & Escarole

Do you have a question? An idea, a few thoughts or an opinion you’d like to share? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below.

I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Feel free to visit my other, cleverly named blog, Susan Nye’s Other Blog, or website at www.susannye.com. You can find more than 200 recipes, links to magazine articles and lots more. I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. ©Susan W. Nye, 2010

The Olympics & Summer Rolls

The Olympics is such a wonderful event. It starts with a bit of pomp and lots of pageantry and maybe just a touch of patriotism with the opening ceremonies. Smiling athletes, wave flags and march through the arena filled with high spirits and higher hopes. Throughout the games we will learn about different sports and the dedicated athletes that play them. For two and a half weeks we will be held spellbound by the world’s best of the best. We will be captivated by the both the games and the players, awestruck by breathtaking displays of athletic prowess and achievement.

Each Olympics has its own special stories, tales that makes each event special and unique. From Los Angeles to Seoul to Barcelona, Atlanta, Sydney and Athens challenges have been met, dreams have been fulfilled and legends have been created. This summer promises to be no different. From the tiniest gymnast to the gargantuan weight lifter, Olympians will capture our hearts and our imaginations. This year Team USA has a swimmer who proves that life most certainly doesn’t end at forty and another is poised to break decades old records. There are gymnasts ready to astound, basketball players ready rebound and a whole host of runners and jumpers ready to shatter personal and world records. One thing is certain that throughout the seventeen days, we will witness both the thrill of victory and the agony of defeat.

Many years ago my sister Brenda threw a little Olympic event of her own. It must have been the summer before she went off to college. She was a lifeguard at our beach. There was a mob of seven to ten year olds, on the beach that year, including our own little brother. After several weeks of swimming lessons Brenda decided that this merry band of little boys and girls needed a reward of sorts to celebrate their stellar achievements. She orchestrated a field day with swimming, running, a bit of jumping and even a sand castle contest.

Her goal was to make sure that there were enough events and enough variety to ensure that every child on the beach would go home with at least one ribbon. Of course she made the ribbons. There really wasn’t any place close by to buy trophies or medals and it didn’t really matter because she didn’t have a budget for her Olympic extravaganza. She cut out what seemed like hundreds of white felt polka dots and labeled each with a big 1, 2 or 3. She then attached blue, red and white ribbons and safety pins onto the dots. She stayed up half the night working on this labor of love.

The day was filled with countless races and contests. The event was topped off with an awards ceremony and ice cream. The little ribbons were worn proudly and then saved. I can still picture my skinny little brother with a couple of his skinny little friends, proud as could be, showing off their ribbons. Even years later looking for swim googles or ski socks, it was possible to come across one of those old ribbons, tossed in the back of a drawer or cupboard, mixed in with the old sunglasses, ski passes and mate-less mitts.

My sister still makes prizes for little boys and girls; she runs a preschool. As for the boys and girls who swam and ran and jumped at that first Pleasant Lake Olympiad, they now have children of their own. A few weeks ago I watched the latest crop of young athletes run, jump, swim and collect their prizes. No one stayed up all night sewing little ribbons but the competitive spirit was still strong and thrill that comes from victory was still there.

Bon appétit!

Summer Rolls
With the Olympics in China, Summer Rolls are the perfect treat for your Olympics celebrations. They are light and refreshing, a great warm weather appetizer. Enjoy!
Makes about 16 pieces

48-64 small cooked, salad shrimp
3 ounces rice vermicelli
1 tablespoon canola oil
1/4 cup unseasoned rice vinegar
2 teaspoons soy sauce
1 teaspoon hoisin sauce
1 teaspoon toasted sesame oil
Coarse salt and freshly ground pepper
16 round 8-inch rice-paper wrappers
1 medium carrot, peeled and cut into ribbons with a peeler
1/2 European cucumber, peeled, seeded, and cut in julien
16 Chinese pea pods, trimmed and blanched
8 pencil-thin asparagus, trimmed, blanched and cut in half
1/4 cup packed fresh mint leaves
1/4cup packed fresh cilantro leaves

1. In a medium bowl, cover rice vermicelli with hot water; let soak for 10 minutes. Drain, rinse under cold water and drain well. Set aside.

2. Whisk together canola oil, vinegar, soy sauce, hoisin, and sesame oil; add rice vermicelli and toss; season with salt and pepper to taste. Roughly chop the mint and cilantro; add to the vermicelli and toss to combine.

3. Fill a shallow dish with warm water. Working with 1 rice-paper wrapper at a time, soak in water for 1 minute; remove and lay flat on a paper towel on your work surface. Place 3 or 4 shrimp on bottom third of the rice paper, leaving a 1/2-inch border. Top with 1-2 tablespoons of vermicelli, a pea pod, asparagus and a little carrot and cucumber. Fold bottom of wrapper over fillings; roll over once, tuck in sides, and finish rolling.

4. Place finished roll on a plate; cover with a damp towel. Repeat process with remaining ingredients. Serve with dipping sauce

Vietnamese Dipping Sauce
1 clove garlic, minced
1/4 teaspoon coarse salt
2 tablespoons sugar
2 tablespoons hot water
1/4 cup unseasoned rice vinegar
2 tablespoons fish sauce

1. Whisk ingredients together in a small bowl.

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Do you have a question? An idea, a few thoughts or an opinion you’d like to share? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below.

I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Feel free to visit my other, cleverly named blog, Susan Nye’s Other Blog, or website www.susannye.com. You can find more than 200 recipes, links to magazine articles and lots more. I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. ©Susan W. Nye, 2010