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

Bacon Baguette Breakfast

INGREDIENTS
 2   extra thick strips of bacon or 3 regular
      butter
6-8 thin slices French baguette bread
1    medium white onion, chopped
1    small green bell pepper, chopped
1    cup finely chopped celery, leaves and stalk
6    eggs
½   cup ½ and ½
½   cup low fat (2%) milk
¼   teaspoon salt
1    tablespoon smoked paprika
1    tablespoon garlic powder
1    cup shredded sharp cheddar cheese

METHOD

Preheat the oven to 325 F and grease the sides and bottom of an 8 by 8 inch baking dish. Butter one side of the baguette slices and arrange to fully cover the bottom of the baking dish.

In a small skillet over medium heat, cook the bacon extra crisp, remove to paper towels to drain and pour the fat into a large skillet. Add the onion, bell pepper and celery to the large skillet and cook for 8 to 10 minutes, stirring occasionally. Pour the vegetables evenly over the baguette slices in the baking dish. Chop the bacon strips into small bits and distribute over the vegetables.

In a large bowl, whisk together the eggs, ½ and ½, milk, paprika and garlic powder. Pour this mixture into the baking dish. Distribute the shredded cheese evenly into the baking dish and sprinkle with the bread crumbs. Place into the oven and cook for 30 minutes until golden. Remove from the oven and allow breakfast to cool for 10 minutes before serving to 4 hungry people.

Creamy Sweet Potato Soup

A rich, filling soup good for the cold winter days to come

INGREDIENTS
1    pound sweet potatoes
2    slices bacon
1    medium white onion, chopped
½   teaspoon ground cumin
1    teaspoon smoked paprika
2    cups low sodium chicken broth
1    tablespoon dried parsley
½   cup sour cream
2    tablespoons grated Parmesan cheese

METHOD

Peel the sweet potatoes and cube them to about ½ inch. Place them into a medium sauce pan with water to cover and boil for 8 to 10 minutes until soft. Drain and reserve.

In a large sauce pan over medium heat, cook the bacon until it is crisp. Remove and drain on paper towels saving the drippings in the sauce pan. When the bacon is cool, crumble and reserve.

Using 1 tablespoon of the bacon drippings (discard the rest), turn the heat to medium and add the onion. Cook for 5 to 6 minutes until translucent Add the cumin, paprika, broth and parsley. Add the cooked sweet potato and simmer for 3 to 4 minutes. Working in batches if necessary, add to a food processor or blender and process to a puree. Return to a clean sauce pan and stir in the sour cream until completely mixed. Serve the soup using bacon bits and a sprinkle of Parmesan as garnish.

COOKS NOTE: Personally, I did not like the crunchy, chewy bacon bits in the soup. The next time I make this soup, I may leave the bacon in the soup and cook it 4 to 5 minutes before adding the potato, removing the bacon and discarding (or eating) it before putting the rest in the blender.

Garbanzo, Sausage, Spinach Stew

INGREDIENTS
4    ounces Italian or Spanish dry sausage
2    medium leeks, white and pale green part
2    tablespoons olive oil
4    cloves garlic, minced
1    can (15 ounces) crushed or diced tomatoes
2    cups low sodium chicken broth
1    can (15 ounces) garbanzo beans, rinsed, drained
½   teaspoon ground cumin
½   teaspoon sweet paprika
½   teaspoon smoked paprika
4    cups chopped baby spinach (6 to 7 ounces)

METHOD

Cut the sausage into ¼ inch coins. Place a large skillet over low heat and add the sausage. Cook the sausage for about 5 minutes, stirring occasionally. Remove the sausage, setting it aside on paper towels to drain. Discard any fat in the skillet

Slice the leeks lengthwise and rinse, drain. Cut them into thin slices cross-wise Add the olive oil to a large sauce pan, increase the heat to medium and add the leeks. Cook the leeks, stirring occasionally, until they are tender, about 4 to 5 minutes. Add the garlic and cook for 1 minute.

Add the tomatoes and cook for 2 minutes. Add the broth, beans and all three spices and bring to a boil. Cover, reduce heat to a simmer and cook for 5 minutes. Add the reserved sausage and cook for 7 minutes. Add the spinach and, stirring occasionally, cook until the spinach is wilted, about 2 to 3 minutes. Serve immediately.

Based on a recipe from Cooking Light magazine.