Cook & Bouffe

Just a couple of Food Noobs trying to share recipes & things 🍽️

[cookbouffe]

There's a reason they call it TENDERloin 🐷

If you're looking for an easy, comforting homecooked meal - you've arrived at the right recipe page! This delicious meal will be on your table and in your belly faster than you think.

I N G R E D I E N T S Roasted Carrots & Potatoes: - Roughly 4-6 Yukon Gold Yellow potatoes, but you can use whichever potatoes you prefer - Roughly 2.5lbs of carrots - Approximately 1/2 cup of olive oil, or any cooking oil you may have - My mix of herbs & spices: · 1 tbsp of garlic powder · 1 tbsp of onion powder · 1 tbsp of paprika · 1 tbsp of Italian seasoning · 1 tbsp of fine herbs · 1/2 tbsp of pepper · 1/2 tbsp of salt * all of this is to taste, but you can really have fun with your spices and make this your own Pork Tenderloin: - 1 Pork Tenderloin - Approximately 1/4 cup of olive oil, or any cooking oil you may have - My mix of herbs & spices: · 1 tsp of lemon pepper · 1 tsp of seasoned salt · 1 tbsp of paprika · 1 tbsp of fine herbs · 1 tbsp of herbes de provence · 1 tbsp of onion powder · 1 tbsp of garlic powder · 1/2 tbsp of basil · 1/2 tbsp of oregano * all of this is to taste, but you can really have fun with your spices and make this your own Gravy: - Roughly 1/4 cup of water - Roughly 1/2 tbsp of flour - Approximately 1/2 cup of chicken bouillon - Whatever amount of juice/liquid/fat you can collect from the porc after roasting

T O O L S - Cutting board - Knife - Fork - Casserole dish - Baking sheet - Aluminum foil - Wooden spoon - Skillet

P R E P T I M E Roasted Carrots & Potatoes: - Preheat oven to 425℉ - Start by cleaning and chopping your carrots and potatoes. For the carrots, you want them in roughly 1/4 inch thickness,. For the potatoes, you want them in edible-size chunks/cubes - nothing big, but not too small - Once chopped, you want to add them to a big bowl. Once in the bowl, you want to add the olive oil and the herbs & spices (except the fine herbs) and mix well. Make sure all your veggies are coated in oil and herbs as evenly as possible. You can use a wooden spoon or hands - whatever method is easier for you. Once mixed, you can set aside momentarily - Prep baking sheet with tin foil - After the baking sheet is prepped, you want to spread your mix of carrots & potatoes as evenly as possible and add the fine herbs on top Pork Tenderloin: - Take a fork and poke holes throughout your pork tenderloin - Pour some oil on the tenderloin and cutting board and roll the loin in oil to cover evenly - Cover evenly with herbs & spices, making sure to use half the measurements mentioned for each side (i.e.: 1 tbsp = 1/2 tbsp on each side). Once herbs & spices have been added, you want to roll/massage the blend onto the meat - Leave to rest on the cutting board for now

R E C I P E - Now that your carrots and potatoes are properly prepped, you will cook them in the oven for approximately 30mins - Once the carrots & potatoes have rang, you want to mix them around with your wooden spoon and reduce the heat to 350℉ - Meanwhile, you will transfer your pork to the caserole dish - Once oven is ready, you will re-add carrots & potatoes to the oven, as well as the tenderloin (on 2nd rack) and cook for approximately 25-30mins, flipping the meat half way - Once the veggies are properly golden and roasted in colour, you can remove and set aside. As for the tenderloin, you will take a skillet and add the juices/liquid/fat from the pork and then set the tenderloin aside as well - While the pork sits, you will heat the skillet to medium-high heat and move frequently so that the juices don't settle - While it heats, you will prepare a roux with the water and flour. Once they are mixed and there are no clumps, you will add to skillet, along with the chicken bouillon, and mix in the skillet (you can make this as thick as you wish by adding more concentrated bouillon or flour to your roux) - Once gravy is made, you can remove skillet from the heat and transfer gravy to bowl - Serve roasted carrots & potatoes, tenderloin and gravy on your plate as desired.

Voilà, enjoy la bonne bouffe 🍽️

[cookbouffe]

Saison du Potage: featuring this super simple Potato & Carrot soup 🥕🥔

If you're looking for one of the easiest soup recipes, look no further! With the cold months arriving rather rapidly, this soup can be prepared very quickly and will be guaranteed to be a hit.

I N G R E D I E N T S · 2 boxes of beef broth (I used Campbell's low sodium boxes, but you can use whichever you prefer. Substitute with vegetable broth to be vegetarian-friendly) · Approximately 2.5lbs of carrots · Approximately 6-8 Yukon Gold Yellow potatoes, but you can use Russetts as well. · About 1/4 of a Spanish Onion · 1 tsp of minced garlic (fresh or from jar works) · 2 tbsp of Butter · 2-3 tbsp of Black Pepper or to taste (you want the soup to have a nice peppery kick to it) · 1 tbsp of Oregano · 1 tbsp of Basil · 2-3 Bay Leaves

T O O L S · Cutting board · Knife to chop carrots, potatoes, and onions with · Big cooking pot · Ladel · Blender with a Purée function (ideally)

P R E P T I M E · Start by cutting your onion and dicing it finely (doesn't have to be perfect, we'll be putting this in a blender in the end). Once the onion is cut, set aside for now · Peel carrots and chop them into medium-thick pieces. Once chopped, set aside. · Peel potatoes and chop them into medium-sized cubes. Once chopped, set aside.

R E C I P E · Start by heating your big pot on the stove, medium-high heat. Once hot, add your butter and let it melt. Once melted, add the minced garlic and let it sweat for 1-2 mins. Once the garlic looks translucent, add onion to the pot. Simmer until the onion is soft and translucent. · After sweating the garlic and onion, add one box of the broth and the carrots. Let simmer for approximately 10 minutes. · After the carrots have simmered for 10 minutes, add the last box of broth to the pot and add potatoes. Let simmer for 5-8 minutes. · After the potatoes have been simmering, add the bay leaves, black pepper, oregano, and basil. Stir occasionally. · Let simmer on medium heat for approximately one hour, or until potatoes and carrots are sufficiently tender. · Remove from heat and let cool for approximately 15 minutes. · Once cooled down, remove the bay leaves, take the ladle, and add the contents of the pot (with a greater ratio of vegetables to broth) to the blender. · Select the purée option until you get a thick consistency. Once puréed, move to a heat-safe bowl. Continue this process until all contents have been processed in the blender. · Let cool down for an additional 10 minutes. · Serve in a bowl with fresh pieces of baguette. Voilà, enjoy la bonne bouffe 🍽️

Please let us know what you think of this soup and send us pictures of your recreations! Bonne dégustation!