Porchetta

This recipe is based on Anne Burrerll's porchetta from Cook Like a Rock Star. The idea of roasting the vegetables under the roast is hers.  I thought the vegetables would fall apart after cooking so long, but they really don't.  They are delicious after cooking in all that pork jus and fat.  I changed the seasonings, some of the veggies, and the cooking temperature and timefrom Anne's recipe.  I like to serve this with a simple green salad with a lemon dressing.

I usually make a lot of this, but feel free to cut the recipe down to a size that would work better for you.  It is a great dinner party dish since it can be made ahead. For me it is a must do ahead since I like to chill the jus to make it easy to remove the rather large amount of fat. 

Note:
Anne Burrell suggests using a pork shoulder roast with the skin on.  I tried this, as did my sister, and neither of us cared for the skin after roasting.  Bob Hancock from Blue Dog told me I wouldn't care for it with the skin on, and he was correct.  It was sorta leathery and not delicious. The skin also prevented the fat under it from getting all brown and crispy.  Maybe scoring the skin would help?  
The dry marinade I use on the roast came from Mastering the Art of French Cooking.  I have used it for years on pork loin roasts and think it works very well in this recipe as well.

This will serve 10-12 people.You will need a large roasting pan.

Ingredients:

• 3 tablespoons kosher salt (Diamond Crystal - if using Morton's cut to 2 tablespoons))
• 1 teaspoon ground pepper
• 2 tablespoons minced fresh thyme or 2 teaspoons of dried ground thyme
• 4 cloves garlic, minced
• 1 teaspoon ground fennel
• 1 teaspoon ground bay leaves (Pendery's Spices)
• 1 7-10 pound pork shoulder roast, boned, skinned and butterflied (keep the bone!) or two smaller roasts
• 2 large onions
• 2 fennel bulbs, cored and tough outer layers removed
• 1 butternut squash, peeled and seeded (a grapefruit spoon works great for removing the seeds and strings)
• 2 sweet potatoes, peeled
• 1 pound fingerling potatoes, halved
• 10 bay leaves
• 1 bunch of fresh thyme, tied with string
• 1 bottle of dry white wine
• 1 quart pork or chicken stock (Red Hog sells pork and chicken stock)
• salt and pepper
  

Directions:

1.  Combine first 6 ingredients and rub over the inside and outside of the pork roast.

2.  Roll roast into a neat bundle, tie with butcher's twine, cover with plastic wrap and refridgerate for one to two days.

3.  Remove roast from the fridge to sit a room temperature for about a hour.  Set oven to 425 degrees.
4.  Cut the onions, fennel, squash and sweet potatoes into 1-2 inch pieces.  Put all the vegetables in the roasting pan and toss with salt and pepper to taste.
5.  Put the pork bone in the center of the pan and place the roast on top.
6.  Add the bay leaves, thyme and wine to the pan.

7.  Roast for one hour, then lower the temperature to 325 degrees and roast for another 2-3 hours.  Cover the roast if it gets too brown and add the pork stock if the pan gets dry.  When done, the roast shoud be fall apart tender and register 180-190 degrees.

8.  Remove the roast from the pan and set aside to rest.  If making ahead, let the roast cool, then slice and place in an oven proof serving dish that can hold the meat and the jus.  Cover and put in the fridge.
9. Dispose of the bay leaves and thyme, and remove the vegetables with a slotted spoon to an oven proof serving dish.  If making ahead, cool, cover and refidgerate.

10.  If there is alot of jus left in the roasting pan, put it back on the stove top, bring to a boil over high heat, and reduce to 2-3 cups.

11.  Strain jus into a container.  If making ahead, place in fridge.  Remove the fat that rises to the surface and solidifies.  Pour over the pork. (if the jus is jellied, warm up to pour over the meat)

12.  Reheat the meat and vegetables covered with foil in a 325 degree oven for about one hour.  

Prosciutto Spaghetti Sauce

This recipe came from my sister Stephanie, an excellent cook. It has made regular appearances at our dinner table for over 30 years. I used to double this to make extra for the freezer since we ate it so often.  We always serve this sauce with farfalle even though it is called "spaghetti" sauce because it was easier for kids to eat.  Bucatini or thick spaghetti is traditional.  Definitely a favorite dinner at my house, and my sister's as well. 

Makes a little over 2 quarts 

Ingredients:

• 2 tablespoons of olive oil
• 1 tablespoon of butter
• 3/4 pound of thinly sliced prosciutto, diced (I use the cheaper domestic prosciutto)
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 tablespoon dried basil
• 1 1/2 teaspoons dried oregano
• 1/4 teaspoon red pepper flakes, or to taste 
• salt to taste
• 2 28 ounce cans of whole San Marzano style tomatoes, chopped 
  
  
  

Note:  You can use the food processor to chop the garlic and onions, and tomatoes.

1.   Heat olive oil and butter over medium high heat in a large dutch oven (I used a #26 Le Creuset 5.5 quarts).  Add prosciutto and cook until almost crisp, 7-10 minutes

2.  Add onion and garlic and cook until soft, 5-7 minutes

3.  Add basil, oregano, red pepper flakes and salt, lower the heat and cook for another 5 minutes.

4.  Add tomatoes and simmer for 30 minutes.

Note on serving pasta:

Lida Bastianich and Anne Burrell have both taught me to finish pasta this way.  Heat enough sauce in a pan to coat the pasta.  Cook the pasta for one minute less than package instructions suggest.  Drain the pasta and add it to the pan with the sauce.  Cook the pasta in the sauce, adding more sauce (or pasta water) if needed.  Add some grated parmigiano or pecorino cheese and a drizzle of extra virgin olive oil and toss all together.  Serve with more cheese and a dollop of sauce if desired.  Yum!

Buttermilk Brownies

These are moist and fudgy brownies.  The recipe came from Dean's (as in Dean's buttermilk).  The original recipe includes frosting, but we prefer them with just a sprinkling of powdered sugar.

Ingredients:

• 1 1/2 pounds of butter (6 sticks)
• 2 cups water (may use strong coffee and omit the espresso powder)
• 3/4 cup cocoa (2.5 ounces)
• 2 Tablespoons of espresso powder
• 4 cups all purpose flour (20 ounces)
• 4 cups sugar (28 ounces)
• 4 eggs
• 1 cup buttermilk
• 4 teaspoons of baking soda
• 1 teaspoon of salt
• 2 Tablespoons of vanilla
  

Directions:

1.  Heat the oven to 400 degrees and grease a 18 X 13 X 2 inch rimmed baking sheet.
2.  Heat butter, water, and cocoa in a large pot until the mixture is bubbling.

3.  Remove from the heat and mix in the sugar and flour.

4.  Mix in the eggs, buttermilk, baking soda, salt and vanilla until smooth.

5.  Pour batter into prepared pan and bake for 25-30 minutes until a toothpick inserted in the center comes out clean.

6.  Set aside to cool in the pan
7.  Sprinkle with powdered sugar or ice with frosting, cut into desired portions and enjoy!

This recipe may be halved and baked in a 9 X 13 inch pan.

Frosting:

1/2 pounds of butter (2 sticks)
1 cup cocoa (3 1/4 ounces)
2/3 cup buttermilk
1 pound confectioner's sugar (1 box)
2 Tablespoons of vanilla
2 cups toasted walnuts or pecans - optional

Heat butter, cocoa, and buttermilk in a saucepan until boiling, Remove from heat and mix in confectioner's sugar and vanilla until smooth.  Add nuts.  Pour over brownies.

Roasted Roma Tomatoes

Ina Garten makes these, and they are a wonderful substitute for summer tomatoes in the dead of winter.  I use them in a Caprese salad, as well in BLTs, or tomato and mozzarella pannis.  They are a snap to make, I like to keep some in my fridge all winter.

Ingredients:

• 8-12 Roma tomatoes
• Olive oil
• Balsamic vinegar
• Salt & pepper

Directions:

1.  Heat oven to 350 degrees
2.  Halve tomatoes and remove the seeds and core
3.  Put the tomato halves on a rimmed baking sheet (I lined mine with foil and parchment to make clean up easier)
4.  Drizzle the tomatoes with the olive oil and vinegar, and season with salt and pepper

5.  Bake for 30-40 minutes

6. Cool, and remove the tomato skin if desired 
7.  Use or pack in a container and keep in the fridge (or freezer)

Note:
I do not care for cooked tomato skin, and always remove it. Next time I am going to blanch and peel the tomatoes before slicing and baking, which may be easier than peeling after baking.  

Kale Spaghetti

I did not like kale until I read Molly Wizenberg's article in the August 2009 Bon Appetit titled How I Learned to Love Kale, and made her Spaghetti with Braised Kale recipe.  Then I discovered I love kale. 

I made some minor changes to her recipe.  I cook the kale longer.  I add some red pepper flakes to give it a little heat and add a little chicken stock rather than water to help steam the kale.  I have added hot Italian sausage on occasion to make a heartier dish, kind of a riff on broccoli di rape with sausage recipes.  It also works served along side sausages as I've done here.  The kale may be cooled and frozen after step 6.

Serves 2 as a main course. 4 as a side or first course

Ingredients:

• 2 bunches lacinato kale, large center ribs removed, cut crosswise into 1/2 inch slices and rinsed
• 3 T. olive oil
• 1 large onion, chopped
• 8 garlic cloves, thinly sliced
• 1/4 cup chicken stock or water
• 1/4 t. red pepper flakes (or to taste)
• 1/2 pound spaghetti, regular or whole wheat
• Kosher salt
• Lemon juice, grated Parmesan cheese, and additional 1 T. extra virgin olive oil

Directions:

1.  Heat olive oil in a large dutch oven (I use a Le Creuset #24) over medium heat.
2.  Add chopped onion and a bit of salt and cook until soft and translucent, stirring occasionally about 6 minutes.

3.  Add sliced garlic and cook until onion is golden brown, stirring occasionally, about 5-8 minutes.
4.  Add chicken stock or water and scrape up any brown bits

5.  Add kale and a bit more salt.  Stir, then lower heat and cover pot.  Cook stirring occasionally about 40-50 minutes until kale is very soft, adding more liquid as necessary if pot seems dry.

6.  When kale is done, uncover and raise heat to boil off remaining liquid, if any.  Taste and adjust seasoning.  The kale may be cooled and frozen at this step to eat another day.

7.  Cook spaghetti in salted water according to package directions for Al dente.
8.  Drain, reserving 1/4 cup of cooking liquid.
9.  Add spaghetti to kale and toss to combine, adding pasta water if dry.

10.  Toss in lemon juice and serve drizzled with additional extra virgin olive oil and grated Parmesan cheese.

Note:
The sausage pictured came from Hudson Valley Foie Gras, spicy smoked duck sausage - yum!.  I have shopped with them for many years, discovering them when I was on the hunt for duck confit.  

Katie's Guacamole

My niece Katie taught me how to make this.  She is an excellent cook.  It is both simple and delicious!

Ingredients:

• 4 Hass avocados
• 1/2 jalapeno, seeds and ribs removed, finely chopped
• 1 T. grated white onion
• 2 T. chopped cilantro
• 1 T. Cholula hot sauce
• Juice from 1/2 lime
• 1/2 t. kosher salt

Directions:

1.  Peel and pit avocados, place in a bowl and roughly mash (I use a potato masher)

2.  Mix in remaining ingredients, taste and adjust seasonings.

This may be made ahead.  Cover the surface with plastic wrap to prevent air from turning the guacamole brown and refrigerate.

My favorite chips are El Milagro available at Lotsa Pasta.  They are tasty and sturdy enough to dip.  

Meatloaf

Meatloaf dinner is winter comfort food for us.  Although - to be totally honest - my family really likes the leftovers in cold meatloaf sandwiches even better (on white bread with mayo and ketchup).  Our usual meatloaf dinner includes baked potatoes and a green vegetable, tonight's choice is Brussels sprouts.  The meatloaf may be frozen prior to baking and stored in the freezer.  I often made two, one for tonight and one for the freezer.  Thaw overnight in the fridge and bake as directed.

Ingredients:

• 1 small onion - grated on the large holes of a box grater
• 1/2 cup Pepperidge Farm Herb Stuffing mix - ground in the food processor to fine crumbs - I usually do an entire bag at one time and keep the extra in a container ready to use.
• 2 eggs
• 1/3 cup milk
• 1/4 cup ketchup
• 2 T. Worcestershire Sauce
• 2 T. mustard - I prefer Guldens spicy brown
• salt & pepper
• 2 1/2 pounds 90% lean ground beef
  

Directions:

1.  Cook onion in the microwave or in a bit of olive oil on the stove top until soft

2.  Mix all ingredients except the beef with a fork until combined

3.  Add the beef and mix thoroughly but gently

4.  Line a 10 X 5 inch loaf pan with plastic wrap and pack meatloaf into pan - the meatloaf may be chilled in the fridge until ready to bake, or frozen for later use.

5.  Prepare a baking sheet by lining with foil, inserting a rack, and making a foil pad for the meatloaf 

6.  Unmold meatloaf onto pan and bake in a 350 degree oven for about one hour - until the internal temperature reaches 155 to 160 degrees

Note:

We always have baked potatoes with meatloaf, which also bake for about one hour at 350 degrees.  If you want crunchy skin on your potato, wipe the outside with an oil soaked paper towel prior to baking.

Brussels Sprouts

Every Thanksgiving, it is my son's job to cook the Brussels sprouts.  This is his recipe.  They are delicious, but would not qualify as "healthy".

The recipe below is just for two so adjust accordingly to fit your needs.

Note:
A 1/4 cup of chicken stock is a pain - I use 1/4 cup of water and a 1/2 t. Better Than Boullion Chcken Base

Ingredients:

• 12 oz Brussels sprouts - trimmed and halved
• 1/8 pound pancetta - diced (from Red Hog)
• 1/4 cup chicken stock 
• 2-3 T. duck fat or olive oil
• salt and pepper
  

Directions:

1.  Cook pancetta in a cast iron skillet over low heat until the fat has rendered and the pancetta is crisp, about 5-7minutes.

2.  Remove pancetta to a paper towel lined plate and set aside

3.  Add Brussels sprouts to pan with chicken stock, cover and cook over medium heat for 7-10 minutes  adding more liquid as necessary

4.  Remove cover, increase heat to medium high and cook very brown, adding the duck fat or olive oil if the sprouts seem dry.

5.  Add pancetta back to sprouts, season to taste with salt and pepper and serve