Preparing for Easter in a calendar-confused world
Dorothy Eedy, Columnist When you don’t have school kids living in your house, special dates creep up
on you. Lately it seems there have been just too many, all tumbling one
after another. Christmas was hardly over when up popped Valentine’s Day;   I
did get Valentine cards off to my two youngest granddaughters but then
forgot the day when it finally came. I completely refuse to buy gifts of any
kind for Valentine’s.
Next was St. Patrick’s Day, and I have a lucky four-leaf clover pin which
stays in my drawer as I always forget to wear it but this year I’m going to
try my best to remember it, even though I’m not Irish. They always say
everyone is Irish on St. Pat’s Day.
Next came Spring Break and with it the changing of the clocks. I did
remember to do this and got a little confused as my neighbour insisted it
was the week before, and don’t forget your wrist watch. It takes time to
work it all, so I don’t change the smoke alarm batteries (I leave that for
my birthday which is next month and then I also buy a new tooth brush). I’m
sure most of you are not the least bit interested in all this but if it
exhausts me it must exhaust some of you also. Easter is early this year and
so all this comes in the month of March.
My childhood memories of Easter was mainly getting new spring or summer
clothes.
One year, I had shiny new patent leather shoes (I think they were called
Mary Janes) and though the weather was still winter outside I insisted I had
to wear them with bobbie sox and bare legs to go to church, and of course,
always a new hat. It was a painful lesson as I nearly froze my legs off. I
don’t remember candy Easter eggs or egg hunts, but we did hard boil eggs and
paint them. When our kids came along, chocolate and candy egg hunts were a
must for Easter Sunday morning and new clothes didn’t seem high on the list.
A fresh or cured ham roast was usually on the menu but for smaller families
I might suggest the following.
Roasted Pork Tenderloin With Triple Mushroom Spinach
It is quick to cook and always garners plenty of praise. With all the
variety of mushrooms in the local grocery stores now is the time to try them
out.
1 1/2 ounce dried porcini mushrooms
1 pork tenderloin, about 1 1/2 pounds
2 tbsp. olive oil
1 tbsp. fennel seeds
1 tbsp. unsalted butter
1 cup each of sliced oyster and cremini mushrooms
1 cup peas, fresh or frozen
1 bunch of spinach
1 tbsp. tarragon chopped, less if using dried
Preheat oven to 425 degrees. Place dried mushrooms in a bowl and add 1 1/2
cups boiling water. Steep 10 minutes. Strain to remove any grit, reserving
liquid. Set aside. Drizzle pork with 1 tablespoon oil and season with salt
and pepper and fennel seeds.
Heat a large ovenproof skillet over medium heat and sear pork, three minutes
per side until well browned. Transfer skillet to oven and bake 12 to 15
minutes for medium doneness.
While pork is roasting, heat remaining oil and butter in another large
skillet over medium high heat and sauté rest of mushrooms until tender and
golden, about eight minutes. add peas and cook another two minutes. Mix in
spinach and tarragon. Remove from heat and keep warm.
Remove pork from oven, transfer to cutting board, cover with foil and let
rest five minutes. Deglaze skillet that pork was cooked in with reserved
mushroom liquid, scraping any flavoured browned bits. Boil to reduce liquid,
about two minutes.
Slice tenderloin, put on plates and drizzle with sauce. Serve with mushroom
spinach mixture.
A basic principle of French cooking, deglazing is a simple way to make a
flavourful sauce. On stove top, return roasting pan, studded with tasty
caramelized bits, to high heat. Add a liquid (chicken stock, red or white
wine, sherry, brandy or cognac) to pan and bring to boil, stirring
constantly to reduce to desired consistency.
Here’s a nice addition to your Pork Tenderloin main course:
Festive Potato Medley
1 box (900mL) Campbell’s ready-to-use chicken broth
3 cups peeled Yukon Gold potatoes, cut into one-inch pieces
2 cups peeled sweet potatoes, cut into one-inch pieces
2 cups unpeeled red skinned potatoes, cut into one-inch pieces
1/2 cup light sour cream
2 tbsp. butter
generous dash of ground pepper
Heat broth and potatoes to a boil over medium-high heat in 3 quart saucepan.
Reduce heat to medium. Cover and cook for 10 minutes or until potatoes are
soft and tender. Drain, reserving broth. Mash potatoes with 1/4 cup  broth,
sour cream, butter and black pepper. Add additional broth if needed, until
desired consistency. Serves eight.
A light dessert to follow:
Strawberry Snow
2 cups strawberries, sliced
1/2 cup brown sugar
2 ounces low-fat cream cheese
1 cup skim milk
In blender, combine strawberries and sugar. Add cream cheese in small
pieces. Process until very smooth. Add the milk, mix well. Pour into 8 x 8
inch shallow baking pan. Place in freezer for two hours or until partially
frozen. Cut into pieces. Transfer to blender or food processor. Process till
smooth. Return to pan and freeze another two hours. Before serving, cut into
pieces and process until creamy. Serves four.