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CookTeaser

Photos, Recipes & CookTales For Those Who Enjoy Cooking

Daily Archives: July 31, 2011


 

RECIPE

Serves 5

A CookTale

My first brave attempt at preparing a Porchetta. It was a step by step “learn by doing” experience. The procedure was more threatening than it actually turned out to be. Preparing the stuffing was a bit time consuming, but a very necessary step.
One observation, when I do it again, It will be removed from the oven when the instant thermometer reads 135 F. It continues to cook while resting. After all that effort, last evening’s roast was a bit dry.(I let it roast until 145F, and after it rested it picked up almost 10 degrees.
Another lesson on the road to doing it right.

RECIPE Porchetta Roast

INGREDIENTS

2 TB OF EVOO
5 2 medium Red Onions coarsely chopped + 3 Sliced
2 TB of EVOO
2 Cups of Broccoli Rabe, rinsed well, with any tough stems removed & coarsely chopped
½ loaf of day-old Tuscan bread, cut into 1-inch pieces, about 2 cups
1 tsp of Wild Fennel Pollen (available online)
1 5-pound boned Pork Roast, with the belly and skin attached
Coarse Salt and freshly ground Pepper

METHOD

1. Preheat the oven to 325 degrees.
2. In a large sauté pan, heat the EVOOl over medium heat. Add 2 of the Onions & cook for 10 to 15 minutes or until caramelized, stirring occasionally. Add the Broccoli Rabe & stir together with the onions for five minutes until the greens have darkened and are wilted.
3. In a large bowl, combine the Onion, Broccoli Rabe with the bread, & Fennel Pollen & stir until well mixed. Place the contents in a food processor along with 1 TB of EVOO & pulse until lightly ground.
4. Season the Porchetta roast with Salt & Pepper. Add 1 TB of EVOO to the roast. Generously spread the stuffing mixture on the meaty side of the Pork.
5. Carefully roll the Porchetta, and tie every two inches with kitchen string. Be sure to keep the stuffing intact.
6. Place the 3 sliced Onions in the roasting pan. Add the Porchetta & cook uncovered until an internal temperature of 135 degrees is reached at the roast’s thickest point.
7. Let it rest for 10 to 15 minutes. It will possibly add 10 degrees while resettling.

RECIPE Sauteed Baby Red Potatoes & Baby Artichokes

Serves 5

A CookTale

I consider this high on the list of my favorite vegetable dishes. It’s completely prepared on the stovetop in a saute pan with no more than a film of oil. (With less oil the vegetables seem to brown faster). On the other hand if the pan appears to dry, you can always add a splash more of oil. The dish is cooked in three easy stages. Described in Method.

INGREDIENTS

1 Pound of Baby Red Potatoes, halved
2 Packages of frozen baby Artichokes, defrosted
3 Garlic Cloves thinly sliced
1 TB of EVOO + 1 TB more for finishing the dish
Kosher or Sea Salt & Black Pepper

METHOD

1. Heat a deep sided saute pan, add a thin film of EVOO.
2. Add the Garlic & saute until tender & lightly colored.
3. Add the Artichokes & saute until deeply colored & tender. Remove to a bowl.
3. Add the Potatoes & saute until deeply colored & tender.
4. Return the Arichokes & the Garlic to the pan, cover & cook to be sure that everything is tender.
5. Add a splash of EVOO & season to taste.


RECIPE Porchetta
Serves 5

A CookTale

My first brave attempt at preparing a Porchetta. It was a step by step “learn by doing” experience. The procedure was more threatening than it actually turned out to be. Preparing the stuffing was a bit time consuming, but a very necessary step.
One observation, when I do it again, It will be removed from the oven when the instant thermometer reads 135 F. It continues to cook while resting. After all that effort, last evening’s roast was a bit dry.(I let it roast until 145F, and after it rested it picked up almost 10 degrees.
Another lesson on the road to doing it right.

INGREDIENTS

2 TB OF EVOO
5 2 medium Red Onions coarsely chopped + 3 Sliced
2 TB of EVOO
2 Cups of Broccoli Rabe, rinsed well, with any tough stems removed & coarsely chopped
½ loaf of day-old Tuscan bread, cut into 1-inch pieces, about 2 cups
3 Rosemary twigs leaves removed
1 tsp of Wild Fennel Pollen (available online)

1 5-pound boned Pork Loin or Pork Shoulder Roast, with the belly and skin attached
Coarse Salt and freshly ground PepperMETHOD1. Preheat the oven to 325 degrees.
2. In a large sauté pan, heat the EVOOl over medium heat. Add 2 of the Onions & cook for 10 to 15 minutes or until caramelized, stirring occasionally. Add the Broccoli Rabe & stir together with the onions for five minutes until the greens have darkened and are wilted.
3. In a large bowl, combine the Onion, Broccoli Rabe with the bread, & Fennel Pollen & stir until well mixed. Place the contents in a food processor along with 1 TB of EVOO & pulse until lightly ground.
4. Season the Porchetta roast with Salt & Pepper. Add 1 TB of EVOO to the roast. Generously spread the stuffing mixture on the meaty side of the Pork.

5. Carefully roll the Porchetta, and tie every two inches with kitchen string. Be sure to keep the stuffing intact.
6. Place the 3 sliced Onions in the roasting pan. Add the Porchetta & cook uncovered until an internal temperature of 135 degrees is reached at the roast’s thickest point.
7. Let it rest for 10 to 15 minutes. It will possibly 10 degrees while resettling.