Everyday, from Day 1

Posted by Alison Sickelka

I'm cooking Everyday, from Day 1. What does that mean, you ask? The editors at Everyday Food were looking for someone without a culinary background to blog about cooking their recipes, and I jumped at the opportunity.

As a web editor for marthastewart.com (and person responsible for bringing many recipes online), I've been stockpiling the ones that catch my eye. Now I have additional motivation to get cookin'.

Starting with issue 1, I'll cook one recipe from each issue each week.

I've always loved being in the kitchen, but mostly for baking. My early memories are of sifting flour for my grandma as we baked cookies. Having recently graduated college, where I lived mainly on Easy Mac and ham sandwiches, I was eager to expand my repertoire of recipes.

So to start the adventure, Deb, the editor of Everyday Food, gave me a copy of the very first issue from January/February 2003. I spent several hours flipping through, trying to pick which recipe I would try.

I was tempted by the Fettuccine Alfredo that Martha loves, but decided I wanted something meaty. Enter Pork Tenderloin with Honeyed Butter.

Pork has never been the mainstay of my diet. I grew up on a cattle farm in Iowa, so my default has always been beef, supplemented by chicken as an occasional, healthier alternative.

Well, I discovered that I was missing out. Pork tenderloin is one of the leanest cuts of pork and even rivals chicken.

This was my first attempt to cook it, and I found it quite juicy and very tasty.

Another bonus of this recipe was its affordability. It cost less than $6 for a pork tenderloin to feed both my sister and I, which I think sounded very reasonable. It also calls for three ingredients, not counting the salt and pepper. I already had butter and honey on hand, so I only needed to purchase the pork tenderloin for the main dish.

I debated what to pair with my pork; I searched the first issue for a side that looked yummy and settled on the green beans with lemon zest. It was a very basic yet good side.

I cut up some strawberries, grapes, and raspberries and threw them together for an easy second side dish.

After melting the butter and honey together, I realized I was missing some crusty bread to help soak up the sauce. Other than that, I was pleased with my first attempt at an Everyday Food recipe.

The recipe was easy to follow. The 10 minutes the pork tenderloin spent on the stove top (five minutes browning each side) allowed me time to prepare the green beans and fruit.

It was in the oven for only about 10 minutes, which was perfect for my 1-pound tenderloin. Any longer, and I think it would have started to get dry. As it was, both my sister and I thought it was perfectly juicy.

The sauce was delicious; so much so that a large portion was missing by the time my sister finally made it home from work to enjoy the meal with me.

We both agreed that this was a repeat recipe; the speed, ease, and relative cheapness of it made it perfect for us. If I had been cooking for a larger crowd, I would have gotten an additional tenderloin and more green beans.

And, of course, the crusty bread to help sop up the honeyed butter.

The final verdict? I'll be cooking this one again.

On to Issue 2. Anyone have a favorite recipe from the March/April 2003 issue of Everyday Food?

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Comments

[VeggieGirl]

How about the Roasted Zucchini & Tomato Pasta recipe (I believe it's on page 73 of that issue)??

[Tracy Chin]

What a fun and easy way to try new recipes every week! I look forward to reading more about this adventure.

[Joanne]

I concur with previous post. Fabulous idea; look forward to more postings.

[Charity]

What about Buttermilk Baked Chicken?

Here's the url: http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=8eecb276b490f010VgnVCM1000003d370a0aRCRD

[AlexisT]

Oh this is so exciting! Alison, you're inspiring me to cook in my tiny kitchen too!!!

[paula z]

what you're doing reminds me of the book julie and julia, where julie cooks one of julia child's recipes everyday for a year. plus she talks about what's going on in her life day by day too. great read. great luck!

[cindylea21]

I don't cook very often but you've inspired me to give it a try! I look forward to your future articles!

[Becky F]

Sounds like something anyone can do to impress your friends. Easy to make but looks like it was hard.

[Christine]

This article has made me extremely hungry, i'm inspired!

[Mackenzie Aylward]

This recipe sounds like a great choice for someone looking to get out of a cooking rut. It sounds fairly easy and affordable is always a plus. I can't wait to try it!

[Alison]

Hi,
Thanks for the encouragement! I've already cooked from issue 2 (will post Monday!), so suggestions from issue 3 are more than welcome!

If you cook the tenderloin, let us know what you thought! And what you ended up having for sides.

I haven't read Julie and Julia, but I have heard of it. I'll have to pick it up. I did read Julia Child's "My Life in France." Great read, even if you don't dream of being a chef!

[Casey Cookem]

I've been tinkering with the idea of making a pork tenderloin for a long time, but I never thought I'd be able to do it well. But I must say the way you describe the ease of its preparation, I'm inspired. Perhaps I'll wrap it in bacon...that just seems to make everything better!

[Beth]

this is great stuff! it might be nice if there was a link on the left or something to get directly to this series of articles and all the other series, too!

[Alexis]

I love pork tenderloin and would have never thought to use honey. What a great idea! Thanks for your detailed account of your first recipe experiment. I look foward to reading about more of your cooking adventures!

[Casey Cookem]

So. I tried doing the bacon wrapped tenderloin yesterday. It came out not so bad, but I think I left it in the oven too long because it was a bit dry. It still tasted amazing with the applewood bacon wrapped around it and was even worth the smell of bacon that permeated into my furniture for at least the next week.

Hope the roomies don't mind!

[Mary]

I tried the pork tenderloin recipe earlier this week. I loved how easy it was but unfortunately took it out a little too soon (1 1/2lb loin). Not to worry, though, I just sliced it up and popped it back in the oven. Then I added the juices to the sauce and served. I also roasted some green beans and asparagus while the oven was on, and make a stovetop blueberry cobbler for dessert. Wonderful meal!

[Kay]

Stumbled on your blog looking for easy recipes for my son, who will be studying in England this fall. At 19, he has little cooking experience, but can't see eating take-out everyday. In preparation for his stay abroad, we have "cooking class" every Tuesday night. This menu will be our lesson tonight! Many thanks!

[David from Ontarioi]

Allison:
What a great adventure. I do have a question, though.
Did you do the Tenderloin whole/halved or pre-portionned into the discs we see in the photo.
Reason for asking is the crusting that 'appears' to be on the bottom photo (Your Photo?) vs that included in the 'Recipe Area.'
This would affect the effects of the cookling process and make the 'crusted' version more crunchy and a bit dryer.
For even more 'Crunch,' without as much drying, dredge slices lightly with bread crumbs and a bit of finely grated dry cheese.

[Alison]

Kay,
You'll have to let us know how your son does cooking this -- and you should have him try the zucchini and tomato pasta from the second post. I think it would make a good lesson -- roasting the veggies and then just mixing those with pasta. Very adaptable.
Dave,
Thanks for the idea. I left it whole when I cooked it, but I did slice it and let it sit in the pan while I waited for my sister to get home from work. Maybe that's why it looks that way?