Tuscan-style garlic-rosemary roast pork loin with jus

From Cook's Illustrated

Serves 6 to 8. Published September 1, 2002.

The roasting time is determined in part by the shape of the roast; a long, thin roast will cook faster than a roast with a large circumference. Though not traditionally served, the ribs are rich with flavor. If you'd like to serve them or enjoy them for yourself, increase the oven temperature to 375 degrees, untie the roast and remove the loin as directed, then scrape off the excess garlic-rosemary paste from the ribs, set them on a rimmed baking sheet, and return them to the oven for about 20 minutes, until they are brown and crisp. Slice in between bones and serve.

Ingredients

Roast
2	cups kosher salt or 1 cup table salt
2 1/3	cups packed dark brown sugar (16 ounces)
10	large cloves garlic , lightly crushed and peeled
5	sprigs fresh rosemary (each about 6 inches long)
1	bone-in, center-cut, 4-pound pork rib roast , prepared according to first two illustrations below
Garlic-Rosemary Paste
8 - 10	cloves garlic , pressed through garlic press or minced to paste (1 1/2 tablespoons)
1 1/2	tablespoons minced fresh rosemary
1	teaspoon ground black pepper
1	tablespoon extra-virgin olive oil
1/8	teaspoon kosher salt or pinch table salt
Jus
1	cup dry white wine
1	teaspoon ground black pepper
1	medium shallot , minced (about 3 tablespoons)
1 1/2	teaspoons minced fresh rosemary
1 3/4	cups low-sodium chicken broth
2	tablespoons unsalted butter , cut into 4 pieces and softened

Instructions

1. 1. TO BRINE THE ROAST: Dissolve salt and brown sugar in 1 1/2 quarts hot tap water in large stockpot or clean bucket. Stir in garlic and rosemary; add 2 1/2 quarts cold water and submerge meat and bones in brine. Refrigerate until fully seasoned, about 3 hours. Rinse meat and ribs under cold water and dry thoroughly with paper towels.

2. 2. FOR THE GARLIC-ROSEMARY RUB: While roast brines, mix together garlic, rosemary, pepper, olive oil, and salt in small bowl to form paste; set aside.

3. 3. TO PREPARE THE ROAST: When roast is done brining, adjust oven rack to middle position and heat oven to 325 degrees. Heat heavy-bottomed 12-inch nonreactive skillet over medium heat until hot, about 4 minutes. Place roast fat-side down in skillet and cook until well-browned, about 8 minutes. Transfer roast browned-side up to cutting board and set aside to cool. Pour off fat from skillet and add wine; increase heat to high and bring to boil, scraping skillet with wooden spoon until browned bits are loosened, about 1 minute. Set skillet with wine aside.

4. 4. Following "Adding the Paste" illustrations below, make lengthwise incision in pork loin, rub with one-third of garlic-rosemary paste, rub remaining paste on cut side of ribs, and tie meat back to ribs. Sprinkle browned side of roast with 1 teaspoon pepper and set roast rib-side down in flameproof roasting pan. Pour reserved wine and browned bits from skillet in roasting pan. Roast, basting loin with pan drippings every 20 minutes, until center of loin registers about 135 degrees on instant-read thermometer, 65 to 80 minutes. (If wine evaporates, add about 1/2 cup water to roasting pan to prevent scorching.) Transfer roast to carving board and tent loosely with foil; let stand until center of loin registers about 145 degrees on instant-read thermometer, about 15 minutes.

5. 5. While roast rests, spoon off most of fat from roasting pan and place over 2 burners at high heat. Add shallot and rosemary; using wooden spoon, scrape up browned bits and boil liquid until reduced by half and shallot has softened, about 2 minutes. Add chicken broth and continue to cook, stirring occasionally, until reduced by half, about 8 minutes. Add any accumulated pork juices and cook 1 minute longer. Off heat, whisk in butter; strain jus into gravy boat.

6. 6. Cut twine on roast and remove meat from bones. Set meat browned-side up on board and cut into 1/4-inch-thick slices. Serve immediately, passing jus separately.

Variation: Tuscan-style garlic-rosemary roast pork loin with fennel
2 medium bulbs fennel
1 tablespoon olive oil
Table salt and ground black pepper

2. PREPARE THE FENNEL: Trim fennel bulbs of stalks and fronds; finely chop 2 teaspoons fronds. Cut each bulb lengthwise into eighths. Toss fennel with 1 tablespoon olive oil in medium bowl and season generously with salt and pepper.
3. FOR THE GARLIC-ROSEMARY RUB: While roast brines, mix together garlic, rosemary, fennel seeds, chopped fennel fronds, pepper, olive oil, and salt in small bowl to form paste; set aside.

Variation: Tuscan-style garlic-rosemary roast pork loin with roasted potatoes

3/4	cup dry white wine
2	pounds medium red potatoes , 2 1/2-inch diameter, (about 14 potatoes total), quartered
2	tablespoons olive oil
	Table salt and ground black pepper

5. When pork has roasted 15 minutes, toss potatoes with olive oil in medium bowl and season generously with salt and pepper. Baste pork. After pork has roasted 30 minutes, add potatoes to roasting pan; stir to coat potatoes with pan juices. Continue to roast pork (basting every 20 minutes) until center of loin registers about 135 degrees on instant-read thermometer, 65 to 80 minutes. (If wine evaporates, add about 1/2 cup water to roasting pan to prevent scorching.) Transfer roast to carving board and tent loosely with foil; let stand until center of loin registers about 145 degrees on instant-read thermometer, about 15 minutes. Turn potato pieces with wide metal spatula and spread them in even layer. Increase oven temperature to 400 degrees and return potatoes to oven; continue to roast until tender and browned, 5 to 15 minutes longer.

Preparing the Roast and Adding the Paste

Position roast so bones are perpendicular to cutting board. Starting from far end and working toward you make series of small, easy strokes with boning knife.

Gradually cut along curved rib bones down to backbone until meat is free of bones.

Adding the Paste #1: With fat side of roast down, slice through center of entire length of meat, stopping 1 inch shy of edge. Spread meat flat.

Adding the Paste #2: Rub one-third of rosemary mixture in even layer on one side of cut, leaving 1/2 inch on each end bare.

Adding the Paste #3: Spread remaining rosemary mixture evenly along bones from where meat was cut, leaving 1/2 inch on each end bare.

Adding the Paste #4: Fold meat back together and tie meat on bones exactly from where it was cut with 7 individual lengths of twine.

Lime-cumin dressing

Adapted from Cook's Illustrated

Serves 4 to 6. Published January 1, 2000. From Cook's Illustrated.

Ingredients
1/4 cup lime juice from 2 limes
2 small cloves garlic , minced
1 medium jalapeño chile , minced (about 1 tablespoon)
1 teaspoon cumin seed , toasted in small dry skillet over medium heat until fragrant and golden, about 4 minutes
1 teaspoon grated orange zest
1/4 cup olive oil
Table salt and ground black pepper

Instructions
1. Whisk lime juice, garlic, jalapeño, cumin, and orange zest in medium bowl; whisk in oil. Season to taste with salt and pepper.

Roast chicken with dijon mustard-thyme sauce

From Cook's Illustrated

Jean-Louis Gerin of Restaurant Jean-Louis in Greenwich, Connecticut, serves this sauce with butterflied baby chicken (poussin). The immersion blender transforms all the wonderful tasting (but not-so-wonderful looking) browned mustard bits and pieces into flecks, giving the sauce a smooth, more refined look.

Ingredients

1/2	cup Dijon mustard
1	tablespoon fresh thyme , stems removed
4	chicken breast halves
2	tablespoons butter
1 1/2	cups chicken stock
1/4	cup heavy cream

Instructions

1. 1. Mix Dijon mustard and thyme; coat chicken pieces with this marinade. Cover and refrigerate for 24 hours.

2. 2. Bring chicken to room temperature and heat oven to 350°. Melt 1 tablespoon butter in a skillet. Add 2 breasts and cook, skin side down, over medium-high heat, until well browned, about 6 minutes. Transfer breasts to a roasting pan. Repeat cooking process with remaining chicken, adding another tablespoon butter, if necessary. Transfer chicken to the oven; roast until juices run clear when pierced with a fork, 20 to 25 minutes.

3. 3. Meanwhile, add chicken stock to skillet; bring to boil, scraping up any brown bits that have stuck to the pan; simmer until stock reduces to 3/4 cup, about 10 minutes. Add cream; return to simmer for 1 minute. Pour sauce into an appropriate container. Submerge an immersion blender and blend until sauce is smooth and frothy. Place a piece of chicken on each of 4 dinner plates. Spoon a portion of sauce over each piece of chicken and serve immediately.

Mustard sauce with vermouth and thyme

From Cook's Illustrated

The Dijon mustard lends a creaminess to this sauce, while the whole-grain mustard adds texture and visual appeal.

Ingredients

1 1/2	cups chicken stock or canned low-sodium chicken broth
2	tablespoons cornstarch
2	tablespoons unsalted butter
3	medium shallots , chopped fine
2	cups dry vermouth
1	tablespoon brown sugar
1/2	cup Dijon mustard
1/4	cup whole grain mustard
1	tablespoon chopped fresh thyme leaves
	Table salt and ground black pepper

Instructions

Whisk together chicken stock and cornstarch; set aside. Heat butter in 12-inch skillet over medium heat until foaming; add shallots and sauté until softened, about 3 minutes. Stir in vermouth and sugar; increase heat to medium-high and simmer until alcohol vapors have cooked off, about 4 minutes. Whisk chicken stock and cornstarch mixture to recombine, then gradually whisk into simmering liquid; return sauce to simmer until thickened, stirring occasionally. Off heat, whisk in Dijon and whole-grain mustards and thyme; season to taste with salt and pepper. (Can be cooled to room temperature and refrigerated up to 2 days. Reheat in medium saucepan over medium-low heat.) Serve with ham.

Individual fresh berry gratins with zabaglione topping

From Cook's Illustrated

Serves 4. Published July 1, 2009. From Cook's Illustrated.

When making the zabaglione, make sure to cook the egg mixture in a glass bowl over water that is barely simmering. Glass conducts heat more evenly and gently than metal. If the heat is too high, the yolks around the edges of the bowl will start to scramble. Constant whisking is required. Although we prefer to make this recipe with a mixture of raspberries, blackberries, blueberries, and strawberries, you can use 3 cups of just one type of berry. Do not use frozen berries. A broilerproof pie plate or gratin dish can be used in place of the individual gratin dishes. To prevent scorching, pay close attention to the gratins when broiling.

Ingredients

Berry Mixture
3	cups mixed berries (raspberries, blueberries, blackberries, and strawberries; strawberries stemmed and halved lengthwise if small, quartered if large), room temperature (see note)
2	teaspoons granulated sugar
	Pinch table salt
Zabaglione Topping
3	large egg yolks
3	tablespoons granulated sugar
3	tablespoons dry white wine such as Sauvignon Blanc
2	teaspoons light brown sugar
3	tablespoons heavy cream , chilled

Instructions

1. 1. FOR THE BERRY MIXTURE: Toss berries, sugar, and salt together in medium nonreactive bowl. Divide berry mixture evenly among 4 shallow 6-ounce gratin dishes set on rimmed baking sheet. Set berries aside to release juices while preparing zabaglione.

2. 2. FOR THE ZABAGLIONE: Whisk egg yolks, 2 tablespoons plus 1 teaspoon granulated sugar, and wine in medium glass bowl until sugar is dissolved, about 1 minute. Set bowl over saucepan of barely simmering water (water should not touch bottom of bowl) and cook, whisking constantly, until mixture is frothy. Following photos below, continue to cook, whisking constantly, until mixture is slightly thickened, creamy, and glossy, 5 to 10 minutes (mixture will resemble hollandaise and form loose mounds when dripped from whisk). Remove bowl from saucepan and whisk constantly for 30 seconds to cool slightly. Transfer bowl to refrigerator and chill until egg mixture is completely cool, about 10 minutes.

3. 3. Meanwhile, adjust oven rack 6 to 7 inches from heating element and heat broiler. Combine light brown sugar and remaining 2 teaspoons granulated sugar in small bowl.

4. 4. In large bowl, whisk heavy cream until it holds soft peaks, 30 to 90 seconds. Using rubber spatula, gently fold whipped cream into cooled egg mixture. Spoon zabaglione over berries and sprinkle sugar mixture evenly over zabaglione; let stand at room temperature for 10 minutes, until sugar dissolves into zabaglione.

5. 5. Broil until sugar is bubbly and caramelized, 1 to 4 minutes. Serve immediately.

Stages of Zabaglione

1. LIQUID BEGINNING
Mixture starts out fluid and loose. Whisking develops foamy air bubbles, which lighten mixture as it heats.

2. DEVELOPING VOLUME
With further whisking and cooking, mixture expands, thickens, and begins to turn creamy.

3. SHINY AND THICK
Zabaglione is ready when glossy and creamy, with consistency resembling hollandaise sauce.

Lemon zabaglione topping
3	large egg yolks
3	tablespoons granulated sugar
2	tablespoons dry white wine such as Sauvignon Blanc
1	tablespoon fresh lemon juice
1	teaspoon lemon zest , finely grated
2	teaspoons light brown sugar
3	tablespoons heavy cream , chilled

Honey-lavender zabaglione topping
1/4	cup dry white wine such as Sauvignon Blanc
2	teaspoons dried lavender blossom
3	large egg yolks
2	tablespoons plus 2 teaspoons granulated sugar
2	teaspoon honey
2	teaspoons light brown sugar
3	tablespoons heavy cream , chilled

Curry-yogurt glaze

From Cook's Illustrated

Makes about 1 cup. Published July 1, 2008. From Cook's Illustrated.

Ingredients

3/4	cup plain yogurt
2	medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
2	teaspoons grated fresh ginger
2	teaspoons minced fresh cilantro leaves
1/2	teaspoon grated zest from 1 lemon
1 1/2	teaspoons curry powder
1/2	teaspoon sugar
	Salt and pepper

Instructions

1. Whisk ingredients together in small bowl; season to taste with salt and pepper. Reserve half of glaze for serving and use other half for brushing on chicken while grilling.

Grilled potatoes with garlic and rosemary on a gas grill

From Cook's Illustrated

Serves 4. Published July 1, 2007.

This recipe works best with small potatoes that are about 1 1/2 inches in diameter. If using medium potatoes, 2 to 3 inches in diameter, cut potatoes into quarters. If potatoes are larger than 3 inches in diameter, cut each potato into eighths. Since potatoes are cooked in microwave, use wooden skewers.

Ingredients

	Vegetable oil for grill rack
4	tablespoons olive oil
9	medium garlic cloves , minced or pressed through garlic press (about 3 tablespoons)
1	teaspoon chopped fresh rosemary
	Kosher salt
2	pounds Red Bliss potatoes (about 18), scrubbed, halved, and skewered according to illustration below (see note above)
	Ground black pepper
2	tablespoons chopped fresh chives

Instructions

1. 1. Turn all burners to high, cover, and heat grill until very hot, about 15 minutes. Use grill brush to scrape grill clean; oil cooking grate. Leave primary burner on high and reduce other burner(s) to medium.

2. 2. Meanwhile, heat olive oil, garlic, rosemary, and 1/2 teaspoon salt in small skillet over medium heat until sizzling, about 3 minutes. Reduce heat to medium-low and continue to cook until garlic is light blond, about 3 minutes. Pour mixture through fine-mesh strainer into small bowl; press on solids. Measure 1 tablespoon solids and 1 tablespoon oil into large bowl and set aside. Discard remaining solids but reserve remaining oil.

3. 3. Place skewered potatoes in single layer on large microwave-safe plate and poke each potato several times with skewer. Brush with 1 tablespoon strained oil and season liberally with salt. Microwave on high power until potatoes offer slight resistance when pierced with tip of paring knife, about 8 minutes, turning them halfway through cooking time. Transfer potatoes to baking sheet coated with 1 tablespoon strained oil. Brush with remaining tablespoon strained oil; season with salt and pepper to taste.

4. 4. Place potatoes on hotter part of grill. Cook, with lid down, turning once, until grill marks appear, about 4 minutes. Move potatoes to cooler part of grill; and continue to cook with lid down until paring knife slips in and out of potatoes easily, 5 to 8 minutes longer. Remove potatoes from skewers and transfer to bowl with reserved garlic/oil mixture; add chives and toss until thoroughly coated. Serve immediately.

Christmas cardamom bread

Our family has a tradition of making cardamom bread every Christmas, and I spent a few Decembers trying out different recipes. I'm quite happy with this recipe, although next time I would add more cardamom.

This is my version of a challah recipe.

Adapted from I Am Gluten Free

1 package active dry yeast
1 teaspoon sugar
1 cup warm water (120 degrees)
1 ½ cups cornstarch
¾ cup white rice flour
½ cup brown rice flour
¼ cup tapioca flour
3 tablespoons almond meal or instant milk powder
1 tablespoon xanthan gum
1 teaspoon salt
2 tablespoons dry potato flakes or potato flour (not potato starch)
1 tsp cardamom, ground
¼ cup butter, melted
¼ cup honey
4 eggs + 1 extra egg yolk, at room temperature (reserve the white)
1/8 teaspoon vanilla extract
extra sugar
slivered almonds

1. Add yeast and sugar to warm water. Cover with plastic wrap. Put in oven with oven light on for about 10 minutes or until frothy. Oven should not be turned on yet!
2. Mix cornstarch, white rice flour, brown rice flour, tapioca flour, almond meal, xanthun gum, salt, and potato flakes in a heavy duty mixer.
3. With mixer running, add yeast mixture, then add melted butter and honey.
4. Add eggs and vanilla extract. Mix until blended.
5. Beat on high speed for 2 minutes – batter will look like pudding.
6. Spoon batter into greased 9" spring form pan or 9x5 inch loaf pan or an angel food pan.
7. Smooth top surface of batter using WET hand.
8. Cover pan with plastic wrap sprayed underneath with Pam type spray so it won't stick to batter as it rises.
9. Let rise in warm place for about 45 minutes or until it reaches the top of the pan. The rising will change depending on the humidity and temperature of your room.
10. Using a fine serrated knife, cut 2 diagonal lines across top of bread about 1/8 inch deep (allows steam to escape).
11. Whip the egg white, and brush the top with it. Then sprinkle liberally with sugar and slivered almonds.
12. Bake in preheated 350 degree oven for 45 minutes. Cover with foil after first 20 minutes if top gets too brown.

Tips:
1. To proof the yeast, empty the packet into the water. Add sugar. Cover with plastic wrap and put in your oven with the pilot light on. (The oven shouldn't be on yet).
2. If you don't have time to allow the eggs to come to room temperature, put them in a small bowl filled with warm water. Allow to sit in the water for at least 5 minutes before cracking.
3. Turn oven on for 30 – 60 seconds, then turn off and use it as a warm place for the dough to rise.

Herbed walnuts

From "Herbs: Gardens, Decorations and Recipes" by Emelie Tolley and Chris Mead

Makes 1 pound roasted nuts

Rosemary-flavoured walnuts are a delicious accompaniment to pre-dinner drinks. The herb makes the nuts more interesting than the usual coating of salt. For variety, try this recipe with sage; or roast cashews with powdered cumin or almonds with ground ginger. Roasting nuts in the oven is simple, and you'll find the results far superior to the preroasted nuts you can buy.

2 tablespoons butter
2 tablespoons olive oil
1 pound walnut halves
1 1/2 tablespoons crushed dried rosemary or 5 tablespoons finely chopped fresh
1 teaspoon paprika
2 teaspoons salt

Preheat the oven to 325'. Place the butter and the oil in a large pan and melt in the oven. Scatter the nuts in the pan, stir them to coat with the butter-oil mixture, then spread them out in a single layer.

Scatter the rosemary, paprika, and salt evenly over the nuts. Bake for 20 to 25 minutes, shaking and stirring several times until the nuts are golden brown but not burned. Drain, if necessary, on paper towels and serve warm or at room temperature.

Aromatic salmon cooked in coconut milk

From BBC Food

By Josceline Dimbleby
Serves 4

Preparation time: less than 30 mins
Cooking time: 30 mins to 1 hour

Ingredients
- 4 thick salmon steaks
- 2.5cm/1in piece root ginger, peeled and cut into small, very thin slices
- 2 large cloves garlic, peeled and cut into small, very thin slices
- 350g/12oz tomatoes, peeled and halved
- 1 fresh red chilli, de-seeded and sliced as finely as possible
- 1 small yellow pepper, de-seeded and thinly sliced
- 4-6 cardamom pods, roughly crushed
- 400ml/14fl oz tinned coconut milk
- sea salt
- 2 limes, juice only
- handful of fresh mint leaves, chopped

Directions
1. Put the fish steaks in a fairly shallow ovenproof dish with a lid, into which they fit quite closely.
2. Scatter the ginger, garlic, tomato, chilli and yellow pepper over and around the fish and the cardamom pods in between.
3. Empty the coconut milk into a separate bowl, add a good sprinkling of sea salt and gradually stir in the lime juice. Pour the mixture gently over and around the fish and cover the dish.
4. Preheat the oven to 150C/300F/Gas 2. Put the dish on the centre shelf and cook for 40-50 minutes, until the fish is lightly done. To discover this insert a small, sharp knife into the centre of one of the steaks - if the flesh is slightly darker pink in the centre it will be perfectly cooked. Remove from the oven.
5. Before serving scatter the mint leaves on top.