Wishing you all a wonderful and relaxing Sunday...including keeping the timeless tradition of making a Sunday Supper...and gathering around the table with family or friends.
Sunday Suppers have a long history...and used to be a "must" in our culture. Even families who weren't religious would come together on Sundays to share a big home cooked meal and be together.
I believe this tradition should never be lost...especially in our busy and often disconnected world. Make time for your family and friends...and have a big Sunday Supper.Cook...eat...talk and laugh together...because that is really what the tradition of Sunday Suppers is all about.
"Because nothing says love...like something homemade."
The recipes for this post...are good...easy...and budget wise...because as you know...Seasonal living is all about eating seasonal food...which is being resourceful...making it yourself...and living within your means.
I am featuring pork...for the main course...it is darn good eating...budget wise...and most everyone loves pork.
PORK SALTIMBOCCA
serves 4
This is such a very tasty version of saltimbocca...which usually calls for veal...an expensive cut of meat
1 pound 2 ounces pork tenderloin...fat and membrane removed...sliced into 8 equal pieces
16 slices sliced prosciutto
8 sage leaves
4 tablespoons unsalted butter
1 teaspoon olive oil
2 tablespoons dry white wine
1 tablespoon drained small capers
freshly ground pepper
Preheat the oven to 150 degrees. Put the pork pieces on a cutting board...cover with plastic wrap...and then beat with a meat mallet...or rolling pin until 1/16 inch thick. Season each piece with a little pepper.
Lay 2 slices of prosciutto...slightly overlapping...on a clean cutting board...or large plate...and put a sage leaf in the middle. Sit a piece of pork on top.Wrap the prosciutto around the pork to make a package...the prosciutto should stick to itself...but if you want you can secure it with a wooden toothpick. Repeat this process...making the 8 pork packages in total.
Heat the butter and oil in a large skillet over...medium high heat. When the butter is foaming...add the pork packages and cook 2 to 3 minutes on each side until the prosciutto is crisp. You might need to cook these in two batches. Transfer the pork salimbocca to the oven to keep warm.
Add the wine to the pan...to deglaze. Let it bubble about 1 minute...being sure to scrape the meat morsels in the pan to add flavor to the dish. Remove from heat...and stir in the capers.Take the pork from the oven and spoon the sauce and capers...over the pork saltimbocca. Serve immediately...garnishing with fresh sage. Serve this dish with fresh green beans...and creamy polenta.
BANANAS IN CARAMEL SAUCE
serves 2-4
Who does not love a decadent dessert? Bananas are always in seasonal...and caramel sauce is easier to make then you think.This recipe can be easily doubled or tripled.
2 tablespoons unsalted butter
2/3 cup sugar
pinch of salt
3/4 cup heavy cream
2 ripe bananas...but still firm...peeled and sliced into 1/2 thick slices
In a medium frying pan over medium-high heat...melt the butter...and swirl it over the pan. Sprinkle the sugar and salt over the melted butter and stir gently.Cook this mixture...stirring occasionally until it begins to melt. As it melts...scrape the sides of the pan down...using a rubber scraper or wooden spoon. Continue doing this until the mixture is completely melted.
Gently whisk the mixture while you pour in the cream. Let it melt...then start stirring again. Continue cooking until you have a creamy...golden-brown caramel sauce.
Add the sliced bananas and arrange in the pan...so they are submerged. Cook for 1-2 minutes...just until bananas have softened. Remove from heat.
Let cool for 2-3 minutes...then serve over vanilla ice cream. Oh my...you will enjoy this...you will want to lick your spoon!
Happy Sunday Supper,
Victoria
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