Help Please?? I am making this Winter Panzanella salad for dinner tonight....

B

barbara-in-va

Well-known member
and have already been to the grocery. Of course I have to forget something, it's a written law somewhere......., so I forgot to buy the dates. I have some figs do you think that they will work with the other flavors in this salad?

I am also making a pork tenderloin, maybe some green beans (because I have some in the freezer) and a peanut butter tart--if any of that matters!

Thank you for your thoughts!

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_35631,00.html?rsrc=search

 
I think that figs would work fine...

or if you have some other dried fruit available, like apricots or prunes, that would work too. The salad sounds fabulous!

 
I like figs even better than dates!

In fact...I'm making a pork tenderloin stuffed with figs and blue cheese tonight!


Your meal sounds wonderful in ALL respects!

Deb

 
Made it tonight - it wasn't really anything special

although I can't say why (perhaps because I overcooked the tenderloin a bit?). I was quite disappointed. (I didn't have the jelly onhand to glaze the tenderloin - don't know if that would have made a difference).

Deb

 
Okjay, thanks to you all we had a wonderful salad with figs instead of dates....

I definitely recommend this salad to anyone who is a beet lover, it is really, really good. Those pancetta bits from Trader Joe's came in handy.

The pork tenderloin was also exceedingly delicious. I followed the directions mostly. With a couple of very minor changes, I did not butterfly. I browned it in my grill pan, lightly sprayed with olive oil, then put it into a 375° over for just over 10 minutes. Accidently, I got it right and the meat just melted in your mouth! And, I loved the crunchy fennel crust bits. (I also skipped the sauce, I ran out of time.) Hope you try it!

http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=222683

 
Deb, I am sorry it did not turn out to your expectations. My package of tenderloins

was a double and I thought I would try your recipe next!

 
Deb, I've noticed that I clip so many recipes from Cooking Light but don't make many of them. When

I start comparing the recipes to others I have, I generally go with something else. I don't use the egg substitutes or fat-free stuff and so many of their recipes used to call for them. I have noticed that recently they tend to not be quite so stringent in their fat and calorie count and in the last issue they extoll the virtues and re-worked one of thier older recipes using butter instead of margarine and saying how much more flavor the finished products have when butter is used...hello!

I will say I've gotten some real winners from the magazine, though I tend to double sauces,etc. Their servings tend to be very small, one way to lower fat and calorie count.

The Fettuccine Alfredo on the last page of the January issue is another recipe they've re-worked adding some fat back in and looks interesting. So does the Scallops in Champagne sauce. Have you tried either of these and do you use a lot of their recipes?

 
You and I think the same way about their recipes!

I almost ALWAYS double the sauce recipe and always use the fully fatted product (cream cheese, sour cream, etc.) instead of the lower-fat version ingredient(s) listed in their recipes.

What I like about their recipes is that they use a lot of strong flavours (spices, zests, etc.) in their recipes to pump up the flavour instead of layering on the butter and cream. I end up pumping up the flavoring and layering on the fat:)

I did take note of the latest issue's extolling the virtues of butter - which I must say I TOTALLY agree with. That being said - I often cut down on the amount of butter added to sauces at the end of their preparation that is often recommended in recipes from other magazines.

I have had lots of wonderful recipes from the magazines...albeit a bit adapted to my own tastes.

Deb

 
see recipe 5415 above - another one adapted from CL

although I did not, for once, change the sauce ingredients.

We thought it was amazingly good!

 
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