Pork Roast with Lemon and Fennel

INGREDIENTS
2          lemons, scrubbed and thinly sliced
6          cloves garlic, minced
1          tablespoon ground fennel seeds
¾         cup olive oil
1          teaspoon ground black pepper or to taste
2-3      pounds pork loin roast

METHOD

In a food processor or blender, combine the lemon, garlic, fennel, olive oil and pepper and process to a puree. Slice the pork roast across the grain into 1 inch wide slices and place into a large re-sealable plastic bag. Add the contents of the blender, seal the bag, mix it up to coat the meat and refrigerate overnight.

Preheat the oven to 350 F degrees. Remove the pork slices from the marinade and place side-by-side into a roasting pan. Roast for 40 to 45 minutes until thoroughly browned.

Place the marinade into a small skillet with ¼ cup of water and cook over medium heat until half of the liquid is evaporated. Add the juices from the roasting pan and strain into a small serving bowl.

If the sauce is a little thin, place it into a small sauce pan over medium heat and add 1 to 2 teaspoons of flour, whisking them in. Cook until the sauce thickens and place it into a small serving bowl. Serve the pork over polenta or rice with the sauce on the side.

Based on a recipe from Food and Wine magazine, April 2011

Cooks Note: I tried this with center cut pork chops which were good but a little tough. The sauce was great with the polenta and with green beans.

Root Vegetables in Hot Sauce

The original recipe calls this a Jamaican Hot Sauce, but I’m not sure of its origins. It is quite good and has a sneak-up-on-you heat.

INGREDIENTS
1    cup each carrots, potatoes and rutabagas, peeled, cubed ½ inch
2    tablespoons butter
3    cloves garlic, minced
2    tablespoons dark brown sugar
¼   teaspoon cayenne pepper
1    teaspoon lemon juice
1    teaspoon orange juice
2    teaspoons ground cumin
1    teaspoon chili powder

METHOD

Place the vegetable cubes into a medium sauce pan, cover with water and boil for about 10 minutes, or until they are fork-tender. Drain and place into a serving bowl. Set aside.

Melt the butter in a small skillet over medium-low heat and add the garlic. Cook for 30 seconds and add the sugar, cayenne, lemon and orange juice, cumin and chili powder, mixing well. Cook this mixture for 2 to 3 minutes until well incorporated and bubbling. Remove from the heat and pour over the vegetables, mixing well to coat. Serve immediately.

Based on a recipe from Food.com

Apple Raspberry French Toast

This recipe makes a single serving. Expand as you see fit. 

INGREDIENTS

1    medium apple
¼   cup canola or olive oil
1    egg
1    tablespoon half-and-half
1    tablespoon Chaucer’s Raspberry wine
½   tablespoon maple syrup
2    slices whole wheat or ‘your choice’ bread

METHOD

Peel the apple and slice into ½ inch rounds. Remove the core and seeds from each slice. In a small skillet, heat the oil over medium heat and add the apple slices, in batches if necessary. Cook the apples from 4 to 5 minutes per side and remove from the heat to paper towels to drain. Set aside.

Whisk together the egg, half-and-half, wine and syrup in a bowl. Pour about half the mixture onto a flat plate (if making more than one serving, just pour out 3-4 tablespoons)  and soak both sides of one of the pieces of bread in the mixture, being sure that all parts of the bread have some of the mixture. Place the slice of bread into a non-stick frying pan over medium heat and cook until it is just beginning to brown on both sides, turning as necessary. Remove and repeat with the second piece of bread.

Place one piece of bread on a flat surface, add the apple slices to the bread slice. Cover with the second slice of bread and return this sandwich to the frying pan, still over medium heat. Cook the French toast sandwich until well browned on both sides (about 5 to 6 minutes), turning as necessary. Remove and serve immediately

Lamb Sweet Potatro Stew

A simple stew with definite Moroccan flavors that combines protein, starch and fruit.

INGREDIENTS
2    tablespoons olive oil
1   medium white onion, chopped
1    pound lamb stew or other, cubed to ½ inch
3    cups low sodium chicken broth
½   preserved lemon, seeded and chopped or
            2 teaspoons lemon juice
2    teaspoons dried cilantro
1    teaspoon cinnamon
1    tablespoon garlic powder or 4 cloves garlic, minced
2    teaspoons ginger powder
1    tablespoon powdered cumin
1    tablespoon ground coriander
1    medium sweet potato, peeled, cubed ½ inch (about 1 cup)
½   cup dried apricots, halved

METHOD

Heat the olive oil over medium heat in a large skillet and ad the onions. Cook the onions, stirring often, for 4 to 5 minutes until they become translucent. Transfer to a bowl and set aside. Add the lamb to the skillet and brown the lamb well on all sides, stirring occasionally, for 6 to 7 minutes.

Place the cooked onions, broth, lemon, cilantro, cinnamon, garlic, ginger cumin and coriander into the skillet and bring to a boil. Reduce the heat to a simmer, cover and cook for 30 minutes. Add the sweet potato cubes and the dried apricots and cook, covered, for another 15 minutes. Remove from the heat and serve immediately.

Radish Soup

INGREDIENTS
2    tablespoons olive oil
2    cups chopped radishes*
½   cup white onion, chopped
2    cups chicken broth
½   cup half-and-half
¼   cup sour cream
6-8 radish leaves for garnish

METHOD

Heat the oil in a large sauce pan over medium-high heat. Add the radishes along with the onion. Cook, stirring frequently, for about 5 minutes until the onions and the radishes are translucent. Add the broth, bring to a boil, reduce heat to a simmer, cover and cook, stirring occasionally, for about 5 minutes.

Working in batches if necessary, transfer to a food processor or blender and process to a puree. Add the half-and-half, stirring, and serve the soup garnished with 2 or 3 radish leaves. This recipe will serve 2 to 4 individuals and is a great soup course in a fancy meal.

*NOTE: When preparing the radishes, save 6 to 8 small leaves. Remove the stems, wash and use them as garnish. Yes, they are edible. See the recipe for Radish Top soup. We don’t waste anything!

From a recipe in Eating Well magazine.

Red Cabbage, Apple and Onion

INGREDIENTS
2    slices bacon, diced small
1    medium red onion, peeled, sliced
4    cloves garlic, minced
½   head red cabbage, cored, thinly sliced
2    apples, quartered, sliced
½   cup granulated sugar
½   cup red or white wine vinegar
2    ounces Bombay or similar gin
2    bay leaves

METHOD

Heat a large sauce pan over medium-high heat and add the bacon. Cook the bacon until crisp, stirring occasionally, about 4 to 5 minutes. Add the onions and garlic to the sauce pan and cook them until they are soft. Add the cabbage, apples, sugar, vinegar, gin and bay leaves.

Stir and cook the cabbage until it is slightly limp and the ingredients are well mixed, about 3 to 4 minutes. Cover, lower the heat to medium-low and cook for 30 to 35 minutes, stirring occasionally. When the cabbage is completely tender, you are done. Remove from the heat, discard the bay leaves and serve.

Based on a recipe in My Family Table by John Besh. Andrews McMeel publishers

 

Shrimp and Corn Chowder

INGREDIENTS
2    slices bacon, chopped small
2    teaspoons unsalted butter
3    stalks celery, thinly sliced (about 1 cup)
1    medium white onion, chopped
1    green bell pepper, chopped small (about 1+ cup)*
3    cloves garlic, minced
2    tablespoons all-purpose flour
2    cups low-fat (2%) or whole milk
2    cups low sodium chicken broth
2    cups diced potatoes
¼   teaspoon cayenne pepper (optional)  
1    tablespoon dried thyme
3    cups corn kernels, fresh or frozen and thawed, drained
1    pound medium shrimp, peeled and deveined
      paprika for garnish

METHOD

In a Dutch oven or large sauce pan over medium-high heat, cook the bacon crisp and add the butter. Stir in the celery, onions, bell pepper and garlic. Cook the vegetables, stirring, for 5 to 6 minutes until tender. Stir in the flour until incorporated, about 2 minutes then slowly incorporate the milk and broth

Add the potatoes, thyme and cayenne pepper and bring to a boil. Reduce the heat to medium low and gently simmer until the potatoes are tender, about 6 to 8 minutes. Remove from the heat.

Transfer 1½ cups of the mixture to a food processor or blender and process to a puree. Return to the sauce pan and bring to a simmer over medium heat. Stir in the corn and shrimp and cook until the shrimp turns pink and opaque, about 4 minutes. If the soup is too thick, stir in up to 1 cup seafood broth or water. Divide among bowls and sprinkle with paprika.

*NOTE: If you want some of the bell pepper noticeable in the final chowder, leave part of it cut to ½ inch squares rather than chopped small.

Based on a recipe courtesy Food Network Magazine