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January
2002
February 2002 March 2002 Week of: 3-04-02 3-11-02 3-18-02 3-25-02 April 2002 May 2002 June 2002 July 2002 August 2002 September 2002 October 2002 November 2002 December 2002
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Chantilly Potatoes with a Parmesan Crust Wonderful to serve with ham or any roasted meat. 2 lb. Yukon Gold potatoes, peeled and cut into 2-inch chunks Salt 1/2 cup cold milk 7 Tbls. unsalted butter, softened Freshly ground pepper 1 cup heavy cream 1/2 cup freshly grated Parmesan cheese Preheat the oven to 400° F. Butter a 9-by-13-inch baking dish. Put the potatoes in a large saucepan and cover with water. Salt the water and bring to a boil, then simmer the potatoes over moderate heat until tender, about 12 minutes. Drain the potatoes, return to the saucepan and shake over high heat for 1 minute to dry. Pass the potatoes through a ricer into a large bowl. Beat in the milk and 6 tablespoons of the butter and season with salt and pepper. In a large bowl, whip the cream to soft peaks. Beat one-third of the cream into the potatoes, then fold in the remaining cream. Scrape the potatoes into the prepared dish. Dot with the remaining 1 tablespoon of butter and sprinkle the Parmesan over the top. Bake the potatoes for 25 minutes. Preheat the broiler and broil the potatoes for 2 minutes, or until browned. Let stand for 10 minutes before serving. Makes 6 servings. Roasted Pork Loin Stuffed with Spinach and Prosciutto Start the day before to save time... 1 (10 oz.) package of frozen chopped spinach, thawed 1/3 cup freshly grated Parmesan cheese (about 1 1/2 oz.) 1 garlic clove, minced 2 Tbls. extra-virgin olive oil Salt and freshly ground pepper 1 (3-lb.) boneless pork loin, butterflied, ( ask the butcher for assistance) 2 oz. thinly sliced prosciutto 1 cup chicken stock or canned low-sodium broth 1/4 cup dry white wine 1 tsp. all-purpose flour mixed with 1 Tbls. of water Squeeze any excess water from the chopped spinach. In a medium bowl, mix the spinach with the Parmesan cheese, minced garlic and one tablespoon of the extra-virgin olive oil. Season with salt and pepper. Preheat the oven to 400°. Set the pork loin on a work surface, opening it like a book, with the cut side up. Season the inside of the pork loin generously with salt and pepper. Cover with a single layer of overlapping prosciutto slices; spoon the spinach filling into the center of the meat. Shape the filling into a thin log that runs along the center. Roll up the pork loin and tie with kitchen twine at 1 1/2-inch intervals. Season generously with salt and freshly ground pepper. Pork loin may be refrigerated overnight at this point. Return to room temperature before cooking. Heat the remaining 1 tablespoon of olive oil in a very large oven proof skillet until shimmering. Add the pork loin and cook over moderately high heat until browned all over, about 8-10 minutes. Transfer to a large platter. Pour off any fat from the skillet and return it to high heat. Add half of the chicken stock and bring to a boil, scraping up any browned bits from the bottom of the pan. Return the pork loin to the skillet and roast in the oven for 40 to 45 minutes or until an instant-read thermometer inserted in the thickest part of the meat registers 145°. Transfer pork loin to a large cutting board, cover loosely with foil and let stand for 15 minutes. Pour the juices from the skillet into a small saucepan and skim off the fat. Add the remaining chicken stock to the skillet and set it over high heat. Add the wine, scrape up any browned bits from the bottom of the skillet and boil until reduced to a few tablespoons. Add the pan juices to the saucepan and bring to a boil. Whisk in the flour slurry and simmer until slightly thickened. Season with salt and pepper. Untie the meat and carve into 1/2-inch-thick slices. Arrange the slices on plates, drizzle with the pan sauce and serve. Serves 6. Optional: Serve with roasted red and yellow bell peppers marinated in olive oil and garlic. Coconut Hummingbird Cake One of our favorite cakes! Cake: Butter, for pans 3 cups unsifted, unbleached all purpose flour 2 cups granulated sugar 1 tsp. baking soda 1 tsp. ground cinnamon 1/2 tsp. salt 3 large eggs, beaten 3/4 cup vegetable oil 1 3/4 cup (about 2) mashed ripe banana 1 (8 oz.) can crushed pineapple, with juice 1 cup chopped pecans 2 tsp. vanilla extract Frosting: 1 (8 oz.) package cream cheese, softened 8 Tbls. butter 1 tsp. vanilla extract 1 lb. box sifted confectioners’ sugar 1 cup unsweetened coconut flakes 1/2 cup chopped pecans (toasted if preferred) Heat oven to 350°. Butter and flour three 9-inch round cake pans. In a large bowl, combine flour, granulated sugar, baking soda, cinnamon and salt. Add eggs and vegetable oil, stirring until dry ingredients are moistened; do not beat. Stir in the banana, pineapple with juice, pecans and vanilla. Divide batter evenly among cake pans. Bake until a cake tester inserted into center of a cake layer comes out clean-25 to 30 minutes. Let cakes cool in pans 10 minutes, then invert onto a wire rack and let cool completely. In a medium bowl with electric mixer on medium speed, beat cream cheese, butter and vanilla until smooth. Reduce speed to low and slowly add confectioners’ sugar until frosting thickens. Add pecans. Place cake layer on a cake plate. Cover top with frosting; repeat with remaining 2 layers. Cover sides of cake with remaining frosting. Sprinkle coconut over top. Serves 12. |
