Roast Pork With Rosemary
By now you may be tired of Thanksgiving turkey. Change it up with a nice and simple pork roast. You can add sweet potatoes to the dish if you want. Roast Pork makes great sandwiches as well.
INGREDIENTS
4 Pound Bone-In Center Cut Pork Loin Roast
2 Tablespoons Olive Oil
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
2 Tablespoons Chopped Fresh Rosemary
3 Sprigs of Rosemary
12 Ounce Bottle of Hard Cider or Non-Alcoholic Apple Cider
6 Sweet Potatoes (optional)
Rub the pork with the olive oil. Mix the rosemary with the salt and pepper. Rub over the pork. Preheat the oven to 450° F. Put the pork bone side down, in a large roasting pan. Place the additional rosemary sprigs on top of the pork. Roast for 15 minutes and then reduce the heat to 350° F. Roast for 15 minutes. Add 6 medium, peeled & cut, sweet potatoes to the pan. Stir the potatoes gently to coat with the juices over the pork roast. Put back in the oven for 75 minutes. Remove from the oven and transfer the pork to a serving platter or carving board. Put the potatoes in an oven proof bowl covered with foil. Turn off the oven and keep the potatoes warm while letting the pork stand for 15 minutes. Take the roasting pan and heat it on the burner over a medium heat. Add the cider and bring to a boil. Scrape the brown bits in the pan with a wooden spoon. You don’t want to scratch the pan with a metal utensil. Boil the cider for 5 minutes until it is reduced to ¾ of a cup. Turn off the heat and transfer to a gravy boat. Carve the pork and transfer to a serving platter. Place the sweet potatoes around the pork. Drizzle with the cider sauce. Serve with the remaining cider sauce on the side. Serves 12
Turkey Soup
Such a great way to use those turkey left-overs! This soup is simple to make and friendly to the tummy!
INGREDIENTS
2 Cups Diced Cooked Turkey
1 Chopped Yellow Onion
1 Cup Diced Celery
1 Cup Diced Carrots
1 Cup Sliced Mushrooms (Optional)
1 Teaspoon Basil
½ Teaspoon Rosemary
2 Diced Garlic Cloves
3 Teaspoons Butter
3 Cups Chicken Broth or Stock
2 Cups Diced Potatoes
1 Cup Whole Milk
½ Cup Sour Cream
½ Teaspoon Kosher Salt
½ Teaspoon Freshly Ground Pepper
In a large soup pot sauté the onions, celery, carrots, mushrooms, basil, garlic and rosemary in the butter for 6 minutes over a medium heat. Add the potatoes, turkey and broth. Stir. Turn the heat down to medium low and simmer for 20 minutes. Add the milk, salt and pepper. Simmer for another 30 minutes. Remove from the heat and serve hot with a dot of sour cream. Serves 8
Camille’s Black Friday Pasta Salad
If you’re tired of cooking and want to lighten up a bit try making this Pasta Salad. It’s easy to make and is delicious. Happy shopping today!
INGREDIENTS
1 Pound Corkscrew Pasta
12 Ounces Marinated Artichoke Hearts
8 Ounces Cubed Smoked Mozzarella
8 Ounces Cubed Pepperoni
3 Tablespoons Chopped Peperoncini
¼ Cup Chopped Fresh Basil Leaves
½ Cup Halved Cherry Tomatoes
¼ Cup Chopped Kalamata Olives
Dressing
1 Clove Finely Chopped Garlic
2 Tablespoons Red Wine Vinegar
¼ Cup Olive Oil
1/3 Teaspoon Kosher Salt
1/3 Teaspoon Freshly Ground Black Pepper
Cook the pasta in a large pot of salted boiling water as directed on the package. Make sure that you don’t overcook the pasta as you always want it al dente. Drain well and cool. Drain and quarter the artichoke hearts. In a large bowl combine the pasta, artichoke hearts, mozzarella, pepperoni, tomatoes, peperoncini, olive and basil. Combine well. In a small bowl, whisk together the garlic, red wine vinegar, olive oil, salt and pepper. Toss the dressing with the pasta mixture. Serve chilled or room temperature. Serves 4
Perfect Turkey
This recipe makes a super moist and flavorful holiday turnkey. Brining the turkey overnight is worth the time and trouble.
INGREDIENTS
1 Whole Turkey (Approx 18 Pounds)
2 Cups Kosher Salt
1 Cup Melted Butter
2 Large Peeled & Chopped Onions
4 Peeled & Chopped Carrots
4 Chopped Celery Stalks
2 Sprigs Fresh Thyme
1 Bay Leaf
1 Cup White Wine
Remove the neck and giblets from the turkey and set aside. Rub the turkey inside and out with the kosher salt. Put the turkey in a large stock pot filled with cold water and covered. Place in the fridge overnight to allow the turkey to soak (brine). When ready to cook the turkey remove from the fridge and thoroughly rinse the turkey and throw away the brine mixture. Preheat the oven to 350° F.
Brush the turkey with ½ of the melted butter. Place the breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, ½ of the carrots, ½ of the celery, 1 sprig of the thyme and the bay leaf. Place the remaining vegetables and thyme around the bottom of the roasting pan. Cover with the white wine. Roast uncovered for 4 hours. Carefully turn the turkey breast side up about 2/3 through the roasting time. Brush with the remaining butter. Remove from the oven and allow the turkey to stand for 30 minutes before carving. Serves 12
Teriyaki Ribs
INGREDIENTS
4 One Pound Racks Pork Baby Back Ribs
2 Tablespoons Olive Oil
5 Thinly Sliced Green Onions
½ Cup Teriyaki Sauce
2 Tablespoons Cornstarch
4 Peeled & Chopped Fresh Ginger
12 Ounces Apple Jelly
Heat the ribs and ½ cup water in a large Dutch oven over medium heat. Reduce the heat to low and cover. Simmer for 60 minutes until tender. Transfer to a platter. Prepare the glaze in a 1 quart saucepan. Heat the olive oil over a medium heat. Add the green onions and cook. Stir frequently until golden. Stir in the teriyaki sauce, cornstarch, apple jelly, ginger and ¼ cup water. Cook until the mixture thickens and boils. Make sure to stir frequently. Boil for 1 minute. Place the ribs on a broiler pan lined with foil. Turn on the broiler to high. Brush the ribs with the teriyaki glaze. Place the broiler pan on the bottom rack away from the heat. Broil for 20 minutes, turning frequently and brushing with the glaze. Remove from the oven and transfer to a platter. Serves 4
Sauerkraut Pork Chops
This dish is so very easy to make. It goes well with potatoes and a green salad.
INGREDIENTS
3 Cups Sauerkraut
½ Cup Chicken Broth
½ Pound Sliced Bacon
1 Teaspoon Dried Thyme
1 Tablespoon Grain Mustard
½ Teaspoon Dried Oregano
½ Teaspoon Kosher Salt
½ Teaspoon Freshly Ground Pepper
6 (1 Inch Thick) Pork Chops
3 Tablespoons Olive Oil
4 Chopped Garlic Cloves
2 Chopped Shallots
1 Chopped Yellow Onion
¼ Teaspoon Paprika
In a Dutch oven heat the olive oil. Place the garlic, shallots and onion in the heated oil and sauté for 1 minute. Add the pork chops to brown on both sides. Add the uncooked bacon and sauté for 1 minute. Turn off the heat and let stand for a few minutes. In a medium bowl, combine the chicken broth and mustard. Pour chicken broth mixture over the pork chops and other ingredients that have been standing in the Dutch oven. Add the salt, thyme, oregano, pepper and paprika. Finally place the sauerkraut (with the juice) on top to help keep the pork chops moist. Place the covered Dutch oven in a preheated 350° F. oven and bake for 1 hour.
Remove from the oven and let stand for 5 minutes before serving. Serves 6
Pumpkin Soup
Not sure what to do with those Halloween pumpkins? Make pumpkin soup! It is a nice change of pace and goes well on a crisp fall day.
INGREDIENTS
2 Pounds Pumpkin
1 Large Onion
1 Large Potato
1 Large Carrot
1 Celery Stalk
3 Cups Vegetable Stock
1 Vegetable Stock Cube
2 Tablespoons Butter
1 Cup Cream
½ Teaspoon Kosher Salt
½ Teaspoon Freshly Ground Pepper
2 Tablespoons Chopped Chives or Italian Parsley To Garnish
Cut open the pumpkin(s) and remove the seeds. Cut out the meat of the pumpkin making sure not to use the skin. Chop up the pumpkin into chunks. Peel and chop the onion, potato and carrot. Remove any strings from the celery and then chop into pieces. Melt the butter in a large heavy bottomed saucepan and add all of the vegetables (including the pumpkin). Cook gently over a medium low heat for 10 minutes. Stir occasionally and don’t allow the vegetables to brown. Pour in the vegetable stock and add the vegetable stock cube. Stir. Simmer for 25 minutes over a low heat until the vegetables are just cooked. Turn off the heat and let cool for 10 minutes. Pour the soup into a food processor and pulse until the soup is a purée. If you don’t have a food processor you can use a blender. Return the puréed vegetables to the saucepan and add both the salt & pepper. Add the cream and gently heat the soup for 10 minutes over a low heat. Add more vegetable stock if you would like to thin the soup out a bit. Remove from the heat and ladle into soup bowls. Garnish with chopped chives or Italian parsley. Serves 4
Chopped Endive & Gorgonzola Salad
I had a version of this salad in a Boston restaurant recently and thought that I would try and duplicate it. I made it tonight for dinner and it turned out perfect! It was actually better than what I had in the restaurant.
INGREDIENTS
1 Small Red Onion
4 Heads Endive
¼ Pound Crumbled Gorgonzola Cheese
¼ Cup Oil & Vinegar Dressing
Juice of 2 Lemons
Chop 1 small red onion and place into a medium bowl. Squeeze the lemons over the chopped onions and let sit for 45 minutes. Soaking the onions in lemon juice will take the edge off quite a bit. Chop 4 heads of endive and place into a serving bowl. Set aside. Add the lemon soaked onion and crumbled gorgonzola cheese. Pour over ¼ cup of the oil and vinegar dressing and toss. Serves 4
Dressing:
3 Tablespoons Fresh Lemon Juice
1 Tablespoon Aged Red Wine Vinegar
1/3 Cup Olive Oil
½ Teaspoon Kosher Salt
To make the dressing, whisk together the lemon juice, vinegar, olive oil and salt.
Ginger Beef
Most Friday nights I go out for some sort of Asian meal. I call it “Get Your Asian On Fridays.” For me it’s a nice break from the normal weekday meals. I think I’ve tried just about every Chinese and Thai restaurant near my apt. Sometimes I just like to make some sort of stir fry at home. Here is a tasty Ginger Beef recipe that I think you’ll like. If you’re not a fan of the mushrooms then swap them for a vegetable that you do like.
INGREDIENTS
1 Pound Beef Flank Steak
3 Tablespoons Soy Sauce
2 Tablespoons Dry Sherry
3 Teaspoons Grated Fresh Ginger
1 Minced Garlic Clove
3 Tablespoons Sesame Oil
8 Ounces Sliced Mushrooms
1 Large Thinly Sliced Carrot
8 Ounces Sugar Snap Peas or Snow Peas
2 Diced Celery Stalks
1 Thinly Sliced Onion
2 Teaspoons Cornstarch
8 Ounces Fresh Bean Sprouts (Optional)
Cut the steak lengthwise in half. Slice the steak crosswise into 1/8 inch thick slices. In a medium bowl mix the steak, soy sauce, sherry, ginger and garlic. Set aside. In a large skillet or wok, heat 1 tablespoon of the oil over a medium high heat. Add the mushrooms and carrots. Stir often until the liquid evaporates and then transfer to a large bowl. In the same skillet or wok, heat 1 tablespoon of the oil over a medium high heat and add the sugar snap peas (remove the strings), celery and onions. Cook and stir until tender and crisp. Stir in the bean sprouts if you want the bean sprouts and cook for about 2 minutes. Transfer the vegetables into the bowl with the mushroom mixture. In a small bowl mix the cornstarch and ½ cup of water until the mixture is smooth. In the same skillet or wok, heat the remaining 1 tablespoon of oil over a medium high heat until very hot. Add half of the steak mixture and cook. Stir constantly, until the beef loses its pink color. Transfer to the bowl with the mushrooms. Repeat with the remaining steak mixture. Finally, return the vegetables and all the beef back to the skillet or wok. Stir in the cornstarch mixture and cook. Stir constantly until the liquid is slightly thickened and comes to a boil. Remove and serve. Serves 4
Italian Mushroom Risotto
This is such a simple yet elegant dish to make. If you want to impress your friends and family then serve them this Italian Mushroom Risotto dish. Works as a side dish or a main course.
INGREDIENTS
½ Ounce Dried Porcini Mushrooms
14 Ounces Chicken or Vegetable Broth
2 Tablespoons Butter
1 Pound Sliced White Mushrooms
¼ Teaspoon Freshly Ground Pepper
½ Teaspoon Kosher Salt
1/8 Teaspoon Dried Thyme
1 Tablespoon Olive Oil
1 Finely Chopped Small Onion
2 Cups Arborio Rice
½ Cup Dry White Wine
½ Cup Freshly Grated Parmesan Cheese
2 Tablespoons Chopped Fresh Parsley
Take the dried porcini mushrooms and combine the mushroom with ½ cup of boiling water in a small bowl. Let stand for 30 minutes. With a spoon remove the mushrooms, dry and chop. Strain the soaking liquid through a sieve. Heat the vegetable or chicken broth, 3 ½ cup water and porcini mushroom liquid to a boiling over a high heat in a medium saucepan. Reduce to a simmer and cover. In a separate medium saucepan, melt the butter over a medium heat. Add the white mushrooms, pepper, salt and thyme. Cook for 10 minutes. Stir occasionally. Stir in the porcini. Transfer the mushroom mixture to a bowl. Set aside. In the same saucepan, heat the olive oil over a medium heat. Add the onions and cook for 5 minutes. Add the rice and cook, stirring often, until the grains are opaque. Add the white wine and cook until absorbed. Add 12 cup of the simmering broth and stir until absorbed. Continue cooking, adding more both ½ cup at a time. Stir after each addition. Cook for 25 minutes until all the liquid is absorbed and the rice is tender and creamy but still firm. Stir in the mushroom mixture and Parmesan cheese. Heat through and stir in the parsley. Serves 4 main dishes.
