November
23, 2013
Appetizers
Salad/Soup
Arugula Salad with Lemon Vinaigrette
By
Laura Trantham
Yield: 6 to 8 small salads
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For Salad: |
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8 c. |
Arugula,
either boxed, bagged or from the farmer’s market (long stems removed) |
¼ c. |
Toasted pine nuts |
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1 |
Cubes Haas avocado; or ½ of a red pepper, minced |
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Extra shaved Parmesan Reggiano |
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Choose other salad ingredients depending on the rest of the meal, like halved grape tomatoes. |
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For Dressing: |
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6 Tbsp. |
Fresh
lemon Juice |
½ tsp. |
Dry mustard; or 1 tsp. Dijon mustard. |
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4 |
Garlic cloves minced or may use garlic paste accordingly |
4 Tbsp. |
Parmesan Reggiano, grated. |
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1 tsp. |
Dried oregano |
¾ tsp. |
Sea salt. |
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½ c. |
Olive oil |
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Ground black pepper – to taste. |
Whisk
lemon juice, minced garlic and mustard together. Using a hand blender, gradually add olive oil
to emulsify the dressing. Add the grated
cheese. Add ¾ tsp. sea salt and pepper
to taste. Let the dressing sit overnight
for stronger flavor and come to room temperature before serving. (Note
from Laura: This is a double
recipe. I like having it on hand to use
for multiple salads. It will keep in the
refrigerator for a week and works well on sliced heirloom tomatoes, other baby
greens or a pasta salad). Put desired
amount of the vinaigrette on the greens, and toss just before serving.
Place a handful of greens on each salad plate (including cubed avocado; or minced red pepper), and top with a sprinkle of toasted pine nuts and a few pieces of shaved Paremsan.
Main Course
Yield: Makes 8 servings
Cider-Brined Pork Roast with Potatoes and Onions
Bon Appétit |
October 2013
By Dawn Perry
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1 c. |
Light
brown sugar (packed). |
1 quart |
Unfiltered apple cider. |
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1 c. |
Kosher salt plus more. |
1 |
8-bone pork loin roast (about 5 pounds), chine bone removed, rib bones frenched, tied with kitchen twine. |
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8 |
Bay leaves. |
6 |
Yukon Gold potatoes (about 2 pounds), unpeeled, quartered (or use small potatoes so they don’t dry out). |
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3 Tbsp. |
Coriander seeds, divided. |
4 |
Medium red and/or yellow onions, halved, stem ends intact. |
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1 tsp. |
Black peppercorns plus more freshly ground. |
5 Tbsp. |
Olive oil, divided. |
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2 c. |
Water. |
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Fresh Rosemary to taste. |
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2 c. |
Ice. |
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Bring brown sugar, 1 cup salt, 2 bay leaves, 1 tablespoon coriander seeds, 1 teaspoon peppercorns, and 2 cups water to a boil in a medium saucepan. Reduce heat and simmer, stirring occasionally, until sugar and salt dissolve, about 4 minutes. Transfer brine to a large bowl and add cider and 2 cups ice. Let cool.
Place
pork and brine in a large (2-gallon) resealable plastic bag.
Seal bag and chill at least 8 hours.
Remove pork from brine and pat dry with paper towels. Let sit at room temperature 1 hour.
Toss potatoes and onions with 4 tablespoons oil in a large roasting pan or on a large rimmed baking sheet, season with salt and pepper and set aside.
Place rack in lower third of oven and preheat to 425°F. Using the side of a chef’s knife, crush remaining 2 tablespoons coriander seeds. Season pork with salt and pepper and rub all over with crushed coriander. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook pork until browned on all sides, 8-10 minutes.
Transfer pork to roasting pan and nestle in among vegetables. Tuck remaining 6 bay leaves under kitchen twine over top of pork. Wrap bone tips with foil to prevent burning and roast, turning vegetables halfway through, until an instant-read thermometer inserted in the center of pork registers 140°F, 60-75 minutes (we did 65 minutes).
Remove foil from bones and transfer pork to a cutting board; let rest 30 minutes before slicing between ribs into chops.
DO AHEAD: The pork can be brined 2 days ahead. Keep chilled.
Glazed Carrots
Alton Brown, 2005
Prep Time: 10 min. Cook Time: 15 min. Servings: 4
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1 lb. |
Carrots,
approximately 7 medium, peeled and cut on the bias ¼-inch thick. |
1 c. |
Good-quality ginger ale. |
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1 oz. |
Unsalted butter (2 Tbsp.) |
½ tsp. |
Chili powder |
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‘Heavy pinch’ kosher salt. |
1 Tbsp. |
Chopped fresh parsley leaves. |
In a 12-inch sauté pan over medium heat, combine the carrots, butter, salt and ginger ale. Cover and bring to a simmer. Once simmering, remove the lid, stir, and reduce the heat to low. Cover again and cook for 5 minutes. Remove the lid, add the chili powder and increase the heat to high. Cook, tossing occasionally, until the ginger ale is reduced to a glaze, approximately 4 to 5 minutes. Pour into a serving dish and sprinkle with the parsley. Serve immediately.
Wine
Jargon
Pinot Noir
2010 California
No wine speak. Just good wine. –
www.jargonwines.com 13.5%
Our Pinot Noir speaks for itself. From the first sip, rich flavors of berries, cherries, and just a hint of cola tell you “this is the wine for me.” At Jargon, we let our wine do the talking and leave the complicated wine speak to the other guys. With so many choices, isn’t it great to discover a wine that simply focuses on good taste?
Dessert
Pumpkin Cake II
“A simple dessert using pumpkin and yellow
cake mix. Watch out, pumpkin pie!!!”
Submitted by: BLINKERS88
Prep Time: 15 minutes Ready in: 1 Hour Cook Time: 45 Minutes Servings: 18
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1 (18.25 oz.) |
Package
yellow cake mix. |
1 tsp. |
Ground cinnamon. |
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½ c. |
White sugar. |
4 |
Eggs. |
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½ c. |
Vegetable oil (or substitute applesauce). |
½ tsp. |
Nutmeg. |
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15 oz. |
Can pumpkin. |
½ tsp. |
Cloves. |
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¼ c. |
Water. |
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Preheat
oven to 350°F. Lightly grease a Bundt
pan (or two 9-inch cake pans).
In a large bowl, mix together the yellow cake mix, sugar, vegetable oil (or applesauce), pumpkin, water, cinnamon, nutmeg, cloves, and eggs. Beat until well blended. Transfer to the baking dish or cake pans.
Bake in the pre-heated oven for 45 minutes. Alternatively, to make cupcakes bake for 20 minutes at 350°F.
Glaze
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1 oz. |
Cream
cheese. |
2 c. |
Powdered sugar. |
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½ stick |
Butter. |
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Milk (as needed) |
Alternate Glaze
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4 Tbsp. |
Butter |
1 c. |
Powdered sugar. |
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½ c. |
Cream cheese. |
4 Tbsp. |
Milk (as needed) |