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April 27, 2016

Tarragon and Sherry Vinaigrette

Sherry vinegar is a milder and slightly sweet flavored vinegar. It is a good choice for making lighter vinaigrettes. The tarragon adds anise flavors. Try it over fresh salad greens.

Serves 6


1 cup EV olive oil
¼ cup sherry vinegar
1 tablespoon fresh tarragon, finely chopped
2 teaspoons fresh chives, thinly sliced
½ teaspoon Kosher salt
¼ teaspoon black pepper, freshly ground


Place all ingredients into a jar with tight fitting lid. Shake to combine. Can store refrigerated for up to 5 days if it lasts that long :o)

Serve over mixed salad greens.

Posted by terri at 03:57 AM | Comments (0)

Parsley, Walnut and Thyme Pesto

Tips for making pesto:
Use the freshest ingredients
Add the ingredients in a certain order:
herbs, garlic, half of the nuts, process; add cheese remaining nuts, oil, lightly process then add salt to lift the flavors and gently pulse 1-2 seconds.

Makes 1 ½ cups


2 cups chopped fresh parsley
2 tablespoons fresh thyme leaves
4 garlic cloves, roughly chopped
1 cup shelled walnuts pieces, divide in half
1/2 cup grated pecorino or parmesan cheese
1/2 teaspoon salt
1/2 cup EV olive oil and more for placing over pesto to preserve color


Put the parsley, thyme, garlic, and half of the walnuts in a food processor and pulse to combine. Scrape down the sides of the bowl, then pulse again until creamy.

Add the remaining nuts and cheese, lightly process. With the processor running slowly add the EV olive oil just long enough to incorporate the oil, leaving small pieces of the nuts to provide texture. Then add the salt and process 1-2 seconds only to mix.

Use immediately or cover the top with additional EV olive oil and cover tightly with plastic wrap and refrigerate to store. Will last several days chilled.

Serve over pasta. My favorites are angel hair and orecchiette.

Posted by terri at 03:31 AM | Comments (0)

April 26, 2016

Pork Tenderloin with a Chili, Cumin Spice Rub

Cumin is one of my favorite spices. It has a slightly nutty flavor with a hint of pepper. For maximizing the flavor roast the seeds and grind them yourself. The chili powder can be as hot as you like it. Chili powder is usually a blend of spices.

Tenderloin is a very lean cut of meat. It is easy to prepare and doesn't require a very long cooking time, usually about 10-15 minutes.

Serves 6-8


1 (1.5-2 pounds) pork tenderloin, trimmed
1 teaspoon cumin toasted and ground
½ teaspoon ground chili powder
½ teaspoon yellow mustard seeds, toasted and ground
Pinch of Cayenne pepper
1 tablespoon brown sugar
½ teaspoons kosher salt
¼ teaspoon freshly ground black pepper
2 tablespoons cooking oil


Preheat oven 375 degrees.

Combine the rub ingredients, cumin through black pepper. Rub into the tenderloin, coating all sides. Set aside for 20 minutes for flavors to absorb into the tenderloin.

Heat oil in large skillet on high heat. Sear tenderloin on all sides to develop a golden brown crust. Remove from heat.

Place tenderloin in a baking dish and continue to cook in preheated oven about 10 minutes (depending on the thickness) or until thermometer reads 145-150 degrees F.

Allow to rest 10 minutes before slicing. This was a perfectly cooked tenderloin!

Cooking Wiser

To prepare a tenderloin always remove the silverskin with a sharp filet knife.

To add more or less hot spice, increase or decrease cayenne pepper accordingly.

Posted by terri at 10:47 PM | Comments (0)

Spice it Up

We got spicy in our UT cooking class and created 3 great recipes. Class participants learned how to roast and grind spices to increase flavors and how to make pesto with fresh herbs. They sampled different vinegars and learned how to infuse them with herbs and spices to create tasty vinaigrettes.

When you roast or toast spices like cumin and mustard seeds, they release their natural oils to create more flavor and aroma. Searing or browning the tenderloin in a little oil before cooking it in the oven will seal in the juices and provide a tasty crust.

Pork Tenderloin with a Cumin Chili Spice Rub

Each group successfully finished their tenderloin to perfection by watching closely the cooking time to avoid overcooking.

The pesto sauce was served over orecchiette pasta. Using fresh green herbs and carefully processing the ingredients in the right order creates vibrant colors and perfect textures.

Parsley Walnut and Thyme Pesto

The vinaigrette was made with Tarragon and Chives using a sherry vinegar.
Everyone added their own touch to create wonderful flavors. One group added additional herbs.
Tarragon and Sherry Vinaigrette

Posted by terri at 10:41 PM | Comments (0)

April 21, 2016

Cute Little Deviled Eggs

We made the cutest little deviled eggs in our last Kids in the Kitchen class.


1 dozen hard-cooked eggs, cut lengthwise in half

1/3 cup Mayonnaise

2 tablespoons sweet pickle relish

1 tablespoon Dijon mustard (optional)

Kosher salt and freshly ground black pepper

Garnish with paprika, sliced olives, or dill.


Mash egg yolks in medium bowl with fork.

Add mayo, relish and mustard; mix well.

Spoon into centers of whites; Garnish

Posted by terri at 03:14 PM | Comments (0)

April 09, 2016

Garlic Smashed Cauliflower

This is a flavorful, creamy and delicious substitute for traditional mashed potatoes. With only 8.4 mg of carbohydrates it is a great choice for a low carb diet.

I was skeptical but I actually think it is delicious.

See my tips for making this a creamier version with optional toppings.
Just like your favorite mashed potatoes.

Serves 4
Prep time: 15
Total time: 25

Calories: 98
CHO: 8.4


1 head cauliflower, cut into florets
1 tablespoon olive oil
1 garlic clove, smashed
¼ cup grated Parmesan cheese
2 ounces cream cheese
½ teaspoon Kosher salt
1/8 teaspoon freshly ground black pepper

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 10 minutes.

Meanwhile, heat olive oil in a small skillet over medium heat; cook and stir garlic until softened, about 2 minutes. Remove from heat.

Transfer half the cauliflower to a food processor; cover and blend on high. Add remaining cauliflower florets, one at a time, until vegetables are creamy. Blend in garlic, Parmesan cheese, cream cheese, salt, and black pepper.

Cooking Wiser:

To add more flavor, cook the cauliflower in 1 cup chicken broth

Can omit cream cheese and/or Parmesan cheese

Add 2 tablespoons butter

Add 1/2 cup buttermilk or for a wiser choice, 2% milk

Top with bacon bits, cheddar cheese and chives.

Posted by terri at 10:35 PM | Comments (0)

April 03, 2016

Easy Baked Beans

Beans, beans good for your heart. They are a very healthy choice as a side or meatless main dish. Not only do they provide a good source for protein, they are also high in Vitamins A and C, calcium, phosphorus and iron.

Bush's Best Beans are my go to for baked beans. They come in so many flavors now that you can decide on what you're in the mood for.
My favorite choices are traditional and homestyle. They also have a vegetarian style.

The secret is to slow cook them.

serves 4


1 (28 ounce) can traditional style Bush Beans
1/2 white onion, finely chopped
4 slices bacon, optional


Pour beans into a 2 quart casserole dish with lid. Mix in onions and top with bacon.

Cook in preheated 325 degree oven for 1 hour or until liquid has reduced by half. Don't let the beans become dry.

Cooking Wiser

To create more flavor or a different flavor add (one or more in any combination):

1/4 cup finely chopped green bell pepper
1 tablespoon chili powder
1 small jalapeno pepper, finely minced
1/2 pound ground beef or ground sausage, cooked
Top with 4-6 ounces grated cheddar cheese

Posted by terri at 09:47 PM | Comments (0)