DECEMBER 2014 The Costco Connection 71
Of course, you can serve Herbed Pork Tenderloins
with store-bought chutney, but homemade apple
chutney with fresh ginger and raisins is easy to
make and delicious!
1 cup chopped yellow onion
2 tablespoons minced or grated fresh ginger
1 cup freshly squeezed orange juice
( 4 oranges)
¾ cup apple cider vinegar
1 cup light brown sugar, lightly packed
1 teaspoon whole mustard seeds
¼ teaspoon crushed red pepper flakes
1½ teaspoons kosher salt
6 tart apples, peeled, cored and in
¾ cup raisins
Note: To mince ginger, I peel it, dice it and process it in a mini food processor.
Combine the onion, ginger, orange juice, vinegar,
brown sugar, mustard seeds, red pepper flakes
and salt in a medium-size saucepan.
Add the apples to the mixture as you chop to
keep them from turning brown. Bring to a boil
over medium-high heat, stirring occasionally.
Reduce the heat and simmer for 50 minutes to
1 hour, stirring occasionally, until most of the
liquid has evaporated. Stir in the raisins and
serve warm, at room temperature or cold.
Makes 5 cups.
Make it ahead: Store covered in the refrigerator
for up to two weeks.
At one of my favorite restaurants in Paris, I was
served a simple carrot purée that had an elusive
flavor, so I asked the waiter for the secret. He whispered that it was browned butter—what the
French call beurre noisette. It was such a simple
ingredient, but it completely transformed this
Kosher salt and freshly ground black pepper
1 medium head cauliflower, cored and
cut into florets
1½ pounds carrots, unpeeled and cut into
1-inch chunks (see note)
4 ounces good salted butter
Bring a large pot of water to a boil.
Add 2 tablespoons of salt and the cauliflower,
and boil for 20 minutes, until the cauliflower is
very tender. Remove the cauliflower to a bowl,
using a slotted spoon or strainer. Add the car-
rots to the boiling water and cook for another
20 minutes, until very tender. Drain the carrots
and add them to the cauliflower. (Boil them
separately, light-colored vegetables first,
since they might not cook in the same
amount of time.)
Place a food mill fitted with the medium disc
over a large saucepan and process the vegetables into the pan.
Meanwhile, melt the butter in a small (8-inch)
sauté pan over medium-low heat and cook
until the milk solids in the pan turn golden
brown. Watch the butter carefully, because it
will turn black very quickly! Whisk the browned
butter plus 2 teaspoons of salt and 1 teaspoon
of pepper into the vegetable purée. Taste for
seasonings, reheat over low heat and serve hot.
Makes 5 to 6 servings.
Note: I prefer “topped” carrots that are sold
with the greens attached, because they’re
fresher and sweeter.
Make it ahead: You can prepare this dish
completely and refrigerate it for up to four days.
Reheat over low heat on top of the stove.
Carrot and Cauliflower Purée
Recipes reprinted from Make It Ahead. Copyright © 2014 by Ina Garten. Published by Clarkson Potter/
Publishers, a division of Penguin Random House LLC.