Gourmet
Halibut in Spiced Court Bouillon
Traditionally used for poaching seafood, court bouillon (French for "quick broth") is an aromatic stock made with vegetables and herbs. Wine, lemon juice, or vinegar is often added.
Can be prepared in 45 minutes or less.
Honey-Gingered Pork Tenderloins
Each year, some fifteen thousand Iowans enter nearly fifty thousand things in competitions at the State Fair. Categories range from draft horses and monster trucks to quilts and corn-cob mosaics. Of course there are pies and cakes, breads and biscuits, jellies and preserves, plus contests for the ugliest cake, the most creative dough sculpture, and things you can do with breakfast cereal. In 1994 Emma Whitlock of Indianola took first prize in the "Let's Cook Healthy! Iowa Pork" category. Although this isn't a traditional Fair version of pork tenderloins, it's a simple way to give them a sweet twist.
Green Papaya Salad with Shrimp
Green papaya salad in all its regional variations - often flavored with pork, beef, or shrimp (as below)-is hugely popular throughout Southeast Asia. The dish is made from unripe Southeast Asian papayas, which have firm white flesh and white seeds. The current popularity of Vietnamese and Thai food in the United States has increased these papayas' availability, although it is still generally limited to Asian markets. Such papayas can grow to the size of cantaloupes or larger and range in shape from oval to round. Look for rock-hard dark green fruit without a trace of pink or yellow blush. If you don't see any, ask (some shopkeepers do not display them).
Those who can't find the right kind of papaya might skip the salad or substitute seedless (European) cucumbers despite the repetition with the main course. Those who can find Southeast Asian green papayas will be treated to a salad that our food editors found irresistible.