The Costco Connection - December 2014

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
(see note)
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
½-inch dice
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.

Apple Chutney

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 vegetable purée.

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.