The Blue Pig

Active: 30 minutes; Total: 4 hours; Serves: 12

Pork tenderloin	2  1-pound tenderloins
Pepper, freshly ground	2 teaspoon
Salt	2 teaspoon + ¼ teaspoon
Garlic powder	4 teaspoons
Blueberries, fresh	1 cup
Garlic; smashed,  minced	4 + 2 teaspoons
Thyme	7 to 8 sprigs
Honey	1 tablespoon
Balsamic vinegar	½ cup
Rice, rinsed	1 cup
Water	1 ½ cup
Butterfly-pea flowers	6 blossoms
Lemongrass purée	1 tablespoon
Pansy, fresh picked	Garnish

The Blue Pig:

1. Pat the tenderloin dry with paper towels.
2. Combine the pepper, 2-teaspoons salt, and garlic powder in a small bowl; rub the mixture all over the tenderloin.
3. Using a sous vide, preheat the water to 145°F; place each tenderloin in a separate foodsaver bag with two smashed garlic cloves and several thyme sprigs, seal, then cook them both for 3 to 4 hours. Let rest 15 minutes, then brown on all sides in a skillet over medium-high heat with oil.
4. Using an oven, preheat to 375°F; line a rimmed baking sheet with aluminum foil. Place the tenderloin on the baking sheet, and onto the center rack of the oven; bake for 20 to 30 minutes, until an internal thermometer reads 140°F to 150°F; rest for 15 minutes before cutting. 

Blueberry balsamic sauce: 

1. Combine the blueberries, garlic, honey in a small saucepan over medium heat. 
2. Mash the berries with the back of a wooden spoon to release the juices. 
3. Simmer 3 to 4 minutes, until the berries are softened. 
4. Add the balsamic vinegar, and simmer for an additional 10 to 15 minutes, or until the mixture is reduced and thickened. 

Blue rice: 

1. Beat the lemongrass stalk with a mallet, then tied it in an overhand knot. 
2. Place the rice, lemongrass, and butterfly-pea flowers in a small pot, add the water; bring to a boil, cover, and cook for 20 minutes. 
3. Let the rice rest for 15 minutes, fluff with a fork, and remove the lemongrass. 

Gussying up the pig:

1. Shape the rice onto a large serving platter with a crater in the center for the tenderloin. 
2. Slice the tenderloin into ¾- to 1-inch slices, and arrange in the center of the rice. 
3. Drizzle some of the blueberry balsamic sauce over the tenderloin, and serve the remaining with the dish. 
4. Garnish with flowers, and serve! 

Note: This is a work-in-progress for an upcoming color-themed dinner party. First attempt had the flavors but lacked the textures; might have been the meat thickness. Also, tried to dye the tenderloin in the sous vide by adding butterfly-pea flowers but was unsuccessful; it was a speckled sow. The sauce is addictive. Lastly, the forget-me-not flowers lacked any plate appeal as garnish. Second attempt: we baked one and used the sous vide on another tenderloin. I thought the baked was overcooked and was bland, and the sous vide was juicy and flavorful; however, James thought the baked was what his tastebuds expects, and suspects the sous vide version was undercooked. Non-jasmine rice worked better, and beware of overcooking the sauce.

Recipe from me having to figure out a “blue” dish for a color-themed dinner party.

Pluot-blueberry upside-down cake

Butter, unsalted	3 tablespoons + ½ cup
Sugar, light brown	¾ cup
Blueberries	6 ounces
Pluots, halved, pitted, cut into ½-inch slices	1 pound
Flour, all-purpose	1 ½ cups
Baking powder	1 ½ teaspoons
Salt	¼ teaspoon
Sugar, granulated	¾ cup
Vanilla extract	1 teaspoon
Eggs, room temperature	2 large
Mile, whole, room temperature	½ cup

1. Preheat the oven to 350°F. 
2. To make the topping, in a 9-inch round cake pan or a cast-iron skillet, melt 3-tablespoons butter over low heat. 
3. Add the brown sugar, and stir until thoroughly moistened; remove from heat, and let cool briefly. 
4. Distribute half of the blueberries evenly over the brown sugar mixture. 
5. Arrange the pluot slices over the blueberries in overlapping concentric circles. 
6. Strew the remaining blueberries on top of the pluots; set aside. 
7. To make the cake, in a small bowl, whisk together the flour, baking powder, and salt. 
8. In a stand mixer fitted with the paddle attachment, beat together ½-cup butter and granulated sugar on medium speed until the mixture is light and fluffy, about 3 to 5 minutes. 
9. Add the vanilla and eggs, one at a time, beating until completely incorporated. 
10. Gradually mix in half of the flour mixture. 
11. Stir in the milk, followed by the rest of the flour mixture, and mix until combined. 
12. Scrape the batter on top of the fruit, and smooth it into an even layer. 
13. Bake until golden brown and a toothpick inserted in the center of the cake comes out clean, about 1 hour. 
14. Let cool for 15 minutes. 
15. Run a knife around the sides of the cake to help loosen it from the pan. 
16. Invert a serving plate over the pan. 
17. Wearing oven mitts, grasp both the pan and the plate, and turn them over together. 
18. Carefully lift the pan. 
19. Serve the cake warm with whipped cream or ice cream. 

Recipe mildly adapted from Ready for Dessert by David Lebovitz.

Honeyed yogurt & blueberry tart with ginger crust

Graham cracker crumbs	1 ½ cups + 3 tablespoons
Ginger, crystallized, finely chopped	¼ cup
Sugar	1 tablespoon
Salt	Pinch
Butter, unsalted, melted	3 tablespoons
Egg white	1 large
Yogurt, nonfat Greek, drained overnight	2 cups
Honey	2 tablespoons
Blueberries	1 ½ cups

1. Preheat the oven to 350°F. 
2. Grease a 14-by-4 ½-inch rectangular fluted tart pan with a removable bottom with cooking spray. 
3. In a food processor, pulse the graham crackers with the crystallized ginger, sugar, and salt until finely ground. 
4. Add the butter and egg white, and pulse until the crumbs are evenly coated. 
5. Press the crumbs evenly over the bottom and up the sides of the tart pan. 
6. Bake for about 20 minutes, until the crust is lightly browned; let cool completely. 
7. In a medium bowl, mix the drained yogurt with the honey. 
8. Spread the yogurt in the crust, and arrange the blueberries over the surface. 
9. Cut the tart into slices and serve. 

Recipe from Food&Wine online.