Sochi Olympic Inspired Borscht

Sochi Olympics Inspired Borscht - Candy Coated Culinista

Sochi Olympics Inspired Borscht – Candy Coated Culinista

It’s Olympics time and I’m an Olympic nut; I just love seeing people get a chance at their dreams. It’s awe-inspiring, the countless hours of practice, gruelling schedules, physical and mental pain, injuries and rehab. They do all to make it to the big event where they can show the world, their country and themselves what you’re made of. They do this because they love it and they can’t see their lives without this sport. These athletes aren’t making the huge amount of cash like professional sports players do, so you know it’s about the love and passion they have. In these two weeks I get some of my poorest sleep; i’m up early going to sleep late, watching 3 stations to keep up to date on who’s wining what just so I can cheer Canada on all the way. Sure I have my favourites from other countries that I follow and love, but nothing gets between me and my Canadian pride. As soon as the Olympics started I knew I had to make something Russian. Lucky for me my mother in-law is Russian, so I asked to borrow a Russian cookbook and I went searching for Borscht one of the most popular Russian dishes.

Adapted from Classic Russian Cuisine

Yield/Serving: 6-8
Difficulty level is: Medium

Ingredients
• Vegetable oil
• 2 ½ pounds chicken legs with bones
• 6 cups water
• 1 bunch parsley, chopped
• 1 bunch dill, chopped
• Salt, to taste
• Pepper, to taste
• 3 medium beets, peeled, halved and sliced
• 1 cup white vinegar
• 1 medium onion, julienned
• 1 cup grape tomatoes, halved
• 1 tbsp tomato paste
• 2 medium red skinned potatoes, cubed
• ¾ pound red cabbage, sliced
• Handful of parsley, chopped
• Handful of dill, chopped
• 2 tbsp, sour cream

Assembly
1. Sear chicken in a large frying pan with vegetable oil and set aside.
2. Make a broth with water and the parsley, dill, salt, pepper and chicken and simmer for 1 hour.
3. Over medium heat place beets in a saucepan of vinegar and steam until vinegar is almost evaporated and turn off heat.
4. After the broth has been simmering for 1 hour, strain out the chicken, parsley and dill and place back on heat.
5. Shred chicken and add in the beets along with the leftover vinegar if any is remaining, onions, tomatoes, tomato paste, potatoes, cabbage and continue to cook for 30 minutes.
6. In the last five minutes add in the chopped dill and parsley.
7. Serve with a huge dollop of sour cream.

Tips
• This was my fast version of this recipe as I made this on a weeknight and had little time. Increase the simmering time to let the ingredients marry more.
• This tasted better the next as the ingredients had more time to marry.

Please Enjoy

My thoughts
I’m not sure if I am a fan of borscht yet. I eat all of these ingredients in different ways all the time but in a beet soup I’m not sure yet; also the sour cream in a soup in new to me. The next day this soup tasted much better and I omitted the sour cream from my portion. Mr. C. said it was good and tasted like it should. I guess I need to get my stomach accustomed to this dish.

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Swedish Pork Loin Sandwich on ACE Ciabatta Piccola

Swedish Pork Loin Sandwich on ACE Ciabatta Piccola - Candy Coated Culinista

Swedish Pork Loin Sandwich on ACE Ciabatta Piccola – Candy Coated Culinista

My dad has seen all the photos I have done for my blog and the cooking club challenges; and when he heard about the Ace Bakery-Canada’s Best Sandwich Contest my dad knew he had to tell me. When he first told me I didn’t think this was the contest for me. However 3 weeks later something said give this a try. Even if you don’t get selected regionally or win I have a blog entry and a 100% all mine sandwich creation. I have never made a sandwich at a gourmet level; granted I make a mean sandwich but when I think sandwich I think deli meats.

Servings: Makes 4

Ingredients
Pickled Beets & Onions (Refrigerate for 24hrs prior)
• 2 beets, peeled and thinly sliced (match stick sized)
• ½ red onion thinly sliced
• 1 cup white wine vinegar
• ½ cup granulated sugar
• ½ cup water
• 1 large jar 750ml or (2 – 400ml jars)
Pork Loin
• 1 pork tenderloin, trimmed of fat and silverskin if required.
• 1 tbsp paprika
• 2 tsp salt
• 1 tsp black pepper
• ½ tsp garlic powder
Orange Marmalade BBQ Sauce
• 2 tbsp orange marmalade
• 2 tbsp BBQ sauce
Apple Coleslaw
• 1 cup cabbage, finely chopped
• 1 Royal Gala apple, peeled, cored & julienned
• 1 small carrot, shredded
• 1 stalk green onion, thinly sliced
• ¼ cup cider vinegar
• ¼ cup honey
• 1 cup mayonnaise
• 1 tbsp mustard
• 2 tsp kosher salt
• 1 tsp ground black pepper

Method
Pickled Beets & Onions
1. Wash and peel beets and slice into match sticks.
2. Thinly slice red onion.
3. In a small saucepan boil the vinegar, sugar and water.
4. Let cool for 10 minutes and pour vinegar mixture into jar over beets and onion.
5. Tightly lid the jar and place in refrigerator for 24 hours.
Pork Loin
1. Preheat oven to 425°F.
2. Mix paprika, salt, black pepper and garlic powder and rub on tenderloin.
3. Combine orange marmalade and BBQ sauce in a prep bowl.
4. Put rub on the pork tenderloin.
5. Brush orange marmalade BBQ on pork
6. Place tenderloin on a foil lined baking pan and bake for 25 minutes.
7. Allow to rest for 10 minutes.
8. Cut into 1 cm wide slices.
Apple Coleslaw
1. Prepare the cabbage, apple, carrot and green onion and put into a medium bowl.
2. Add the cider vinegar, honey, mayonnaise, mustard, salt and pepper to the bowl and incorporate until well blended.
Ciabatta Piccola
1. Toast ACE Ciabatta Piccola bun at 350°F for 7 minutes.

Assembly
1. Slice toasted ACE Ciabatta Piccola in half.
2. Place some apple coleslaw on the bottom of the bun.
3. Add 3 medallions of the pork loin onto of the coleslaw.
4. Finally add some pickled beets and onions on top.
5. Place the top half of bun on top and serve.

Please Enjoy

Reviews
Mr. C. & I loved this. “Good job babe” “This is delicious” “We have leftovers right?”.

My thoughts
This was the most time I ever put into making a sandwich. I was thinking about this sandwich from beginning to end. The concept, what region (I choose Scandinavia as Sweden is where I have wanted to live since I was a teen), what flavours, the bread, the cut, the texture, bias cuts, knife skills, bread to meat ratio and so on. I even made a second pork tenderloin rub and tested it out on Mr. C. but we decided the orange marmalade BBQ sauce worked the best. I felt like an artist putting this creation together and then taking the perfect photo to show off all my hard work. This is the most fun to date I have had creating a recipe.

Alternate Swedish Mustard Pork Loin Sandwich  - Candy Coated Culinista

Alternate Swedish Mustard Pork Loin Sandwich – Candy Coated Culinista

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