HOLLA!
I'm back! With a shiny new camera! I am the proud new owner of a Nikon D3000, which is basically the replacement camera for the now defunct Nikon D40, but sounds so much cooler because there are more 0's in the name.
But I am in love. I don't know much about cameras, but I do know that it is faster, takes better photos in less light, and IS NOT BROKEN, which was the problem with my last camera.
On another note, I swear I'll be a better blogger. I haven't been consistent, I haven't been keeping in touch with my favorite bloggers, I haven't been on Twitter, and I miss the community! When things calm down a bit, I'll be back with a vengeance! For now, I still love everyone so much!
But on to bigger and better things. Mainly, Kevin Gillespie and Pork. This week's challenge had the cheftestants cooking pork for the famed Charlie Palmer. And of course, the winner of the challenge was Kevin, who is not only extremely talented, but in love with the other white meat - so much so that he has a pork tattoo adorning his arm, which he happily showed the judges. Luckily, it wasn't adorning another part of his body (because, frankly, if you're going to have a tattoo of a pig, you may as well go all out and get it tattooed on your backside).
This has to be one of the easiest Top Chef recipes I have tried to date. The ingredients only cost me about $15 for 1/3 of the recipe for the pork, star anise, mushrooms, cherries, and heavy cream. I only ended up getting ground pork instead of pork and fat back (um?) and had to get canned cherries instead of fresh. Additionally, I subbed almond flour for hazelnut flour, because that is what I had on hand. I learned that quatre epices is a spice mix used mainly in France and the Middle East, but is just a fancy way of saying "2 tablespoons ground black pepper, or a combination of 1/2 tablespoon white and 2-1/2 tablespoons black pepper, 2 tablespoons ground cloves, 2 tablespoons ground nutmeg, 2 teaspoons ground cinnamon."
The recipe took a total of 20 minutes to throw together, even though there are three different segments. Each part of this recipe was delicious on its own, ESPECIALLY the mushroom mixture, which was absolutely glorious. Almond flour was cooked in a mixture of butter and canola oil (I didn't have 1 pound of pork fat on hand, unfortunately) and used to saute a mixture of mushrooms. The mushrooms are then tossed in a homemade mayonnaise and sprinkled with parsley. The mixture of earthy, nutty mushrooms, textural almond flour, creamy mayonnaise and lemony parsley is pure perfection.
The pork terrine was firm, tender, and wonderfully spiced with the quatre epices. And finally, cherries, although canned, took very well to the pickling process and were the key to bringing this dish together.
When Jack tasted the dish, he loved it so much, he didn't even have time to do his happy dance. Huge score in my book. Although I do miss that dance.
Click here for the recipe.
You've been a way more consistent blogger than I've been a blog reader!! I'm so sorry to have been away for so long - look at all I've missed from your archives ... Well today is a great day to return: Kevin is my hands-down favorite to take the whole competition. He's not only talented but extremely gracious and good-natured.
This dish is awesome! Many thanks for breaking it down and sharing your substitutes. This is being bookmarked immediately!
Posted by: Tangled Noodle | October 21, 2009 at 05:19 PM
Congratulations on the new camers - your photo is stunning! Sorry you missed out on a happy dance!
Posted by: Jen | October 21, 2009 at 07:07 PM
I'm so happy you got a camera!!! Congrats!
Posted by: Wendy | October 21, 2009 at 07:30 PM
Nice!!! A new toy to play with. hehe... Don't worry about mot being around too much. We'll still be here when you come into full swing. We're not going anywhere.
I've never tried pate before. I don't know why. But I've always been tempted by them, I really do want to try it. Maybe I'll try this one to start.
Posted by: jenn | October 21, 2009 at 07:43 PM
I am having camera envy. How fun for you to have a new camera to enjoy. The pate looks delicious.
Mimi
Posted by: Mimi | October 21, 2009 at 08:20 PM
Congrats on the camera! This dish looks great!
Posted by: cheffresco | October 21, 2009 at 09:28 PM
Glad you're back. But don't be so hard on yourself Teanna.
Posted by: Eliana | October 21, 2009 at 10:18 PM
Congratulations on your new camera! You must be so excited :) The photo looks great!
Posted by: Tracey | October 21, 2009 at 10:26 PM
Yay! I am sooo excited for you! It looks like the new camera is going to do a wonderful job because your photo is gorgeous and the pork looks mouthwateringly delicious!
Posted by: Cheri | October 22, 2009 at 03:22 AM
Wow, I'm so jealous you're making these dishes. I keep watching them on TV and saying I've got to make that and never, ever do. Kudos and great job.
Posted by: Maria | October 22, 2009 at 08:59 AM
so much love for kevin. you got your new camera just in time—excellent shot of a pig-happy dish!
Posted by: grace | October 22, 2009 at 09:30 AM
Congrats on your new camera! This dish looks awesome, I would love to make this as well, love it with cherries!
Posted by: Natasha - 5 Star Foodie | October 22, 2009 at 11:26 AM
the Nikon D3000 is one bad ass camera! I was checking it out today and the photos are so much more crisp and you're right about the camera taking faster pictures in low light.
The pork leg pate looks great and very elegant, I could look at that photo all day
Posted by: Jessie | October 22, 2009 at 06:44 PM
Great job with this dish, and congratulations on the new camera!
Posted by: lisaiscooking | October 22, 2009 at 06:45 PM
Congrats on the new camera... your photo looks beautiful!
Posted by: Jen @ My Kitchen Addiction | October 22, 2009 at 09:40 PM
Great work! I love Top Chef and have always wanted to be a judge to get to taste all the chef's concoctions. If only I lived closer to you, I could be your judge and sample your wares!
Posted by: Danielle | October 23, 2009 at 10:42 AM
That mushroom mixture sounds fantastic! We love, absolutely love mushrooms!
Btw, congrats on the new camera! I want one.
Happy Friday!
~ingrid
Posted by: ingrid | October 23, 2009 at 01:24 PM
Um, I kind of love Kevin. Everything he comes up with is so brillz. I'm making this first chance I get!
Posted by: Carter @ The Kitchenette | October 24, 2009 at 09:22 PM
I made my own version of this this too, served at my NYE party. Check it out :-)
http://www.grouprecipes.com/108334/pork-terrine-with-pickled-cherries-and-mushroom-salad.html
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