Part 12 (2/2)

8 cups water cup plus 2 tablespoons kosher salt2 cups honey bunch fresh thyme, about 6 sprigs1 tablespoon plus 1/8 teaspoon freshly ground black pepper1 tablespoon ground cloves4 bone-in pork chops (about 12 ounces each)2 tablespoons olive oil teaspoon saltNectarine Chutney (recipe follows), for serving (optional) 1. Pour the water, kosher salt, and honey into a large pot and bring to a boil, stirring to dissolve the salt and honey. Remove from the heat and add the thyme, the 1 tablespoon pepper, and the cloves. Set aside to cool. Then transfer the brine to the refrigerator and chill thoroughly, about 2 hours. Pour the water, kosher salt, and honey into a large pot and bring to a boil, stirring to dissolve the salt and honey. Remove from the heat and add the thyme, the 1 tablespoon pepper, and the cloves. Set aside to cool. Then transfer the brine to the refrigerator and chill thoroughly, about 2 hours.

2. Submerge the pork chops in the cold brining liquid and marinate for 6 hours, refrigerated. Submerge the pork chops in the cold brining liquid and marinate for 6 hours, refrigerated.

3. Remove the pork chops from the brine and pat them dry with paper towels. Discard the brine. Remove the pork chops from the brine and pat them dry with paper towels. Discard the brine.

4. Preheat the oven to 350F. Preheat the oven to 350F.

5. Heat the oil in a large grill pan or heavy skillet over medium-high heat. Season the chops with the teaspoon salt and the remaining 1/8 teaspoon black pepper. Cook the chops, in batches if necessary, until nicely browned on both sides, about 1 minute per side. Transfer them to a roasting pan or baking sheet, and roast until they reach an internal temperature of 145F, 10 to 12 minutes. Allow the chops to rest for 5 minutes before serving. Heat the oil in a large grill pan or heavy skillet over medium-high heat. Season the chops with the teaspoon salt and the remaining 1/8 teaspoon black pepper. Cook the chops, in batches if necessary, until nicely browned on both sides, about 1 minute per side. Transfer them to a roasting pan or baking sheet, and roast until they reach an internal temperature of 145F, 10 to 12 minutes. Allow the chops to rest for 5 minutes before serving.

6. Serve each pork chop with a spoonful of the nectarine chutney. Serve each pork chop with a spoonful of the nectarine chutney.

4 servings

Nectarine Chutney This chutney is tangy, with a slight sweet note from the nectarines. You could subst.i.tute peaches, apricots, or plums in this recipe just as easily. We know it's delicious with the pork, but enjoy this chutney as a condiment on a cheese plate as well.

3 pounds nectarines, pitted and roughly chopped2 cups cider vinegar1 cups thinly sliced red onions1 cups packed light brown sugar1 cup dried cherries2 cloves garlic, cut in half2 teaspoons kosher salt teaspoon cayenne pepper teaspoon ground cloves teaspoon ground allspice teaspoon ground cinnamon 1. Combine all the ingredients in a large saucepan, and bring to a boil. Reduce the heat to a slow simmer and cook the chutney for 1 hour, or until most of the liquid has been absorbed. Combine all the ingredients in a large saucepan, and bring to a boil. Reduce the heat to a slow simmer and cook the chutney for 1 hour, or until most of the liquid has been absorbed.

2. Carefully pour the hot chutney into three sterilized 8-ounce jars, and seal immediately. The chutney should be used within 6 months. Carefully pour the hot chutney into three sterilized 8-ounce jars, and seal immediately. The chutney should be used within 6 months.

About 3 cups

Pork Loin with a Walnut and Herbed Farmer's Cheese Stuffing and Pear-Parsnip Puree Pork loin roasts are one of my favorite things to cook for family gatherings and impromptu parties. It is a versatile cut of meat that works well for just about any occasion. Stuffing a pork loin not only makes it special but also keeps the roast moist while it is cooking. This stuffing is simple to put together, and can be made ahead of time and kept in the refrigerator until you are ready to use it.

cup golden raisins (sultanas) cup walnut liqueur8 ounces farmer's cheese or other fresh soft cheese (such as quark, queso fresco, or Boursin)1 teaspoon chopped fresh rosemary leaves1 teaspoon chopped fresh thyme leaves1 teaspoon chopped fresh parsley leaves1 cup chopped toasted walnuts2 teaspoons saltOne 4-pound boneless pork loin1 teaspoon freshly ground black pepper2 teaspoons unsalted b.u.t.ter cup dry unseasoned breadcrumbs 1. Preheat the oven to 400F. Preheat the oven to 400F.

2. Combine the raisins and walnut liqueur in a small bowl, and set aside until the raisins are plump, 10 to 15 minutes. Combine the raisins and walnut liqueur in a small bowl, and set aside until the raisins are plump, 10 to 15 minutes.

3. Place a small saute pan over medium-high heat, add the raisins (and any remaining liqueur), and cook for 3 to 5 minutes, or until all the liquid has evaporated from the pan. Transfer the raisins to a bowl. Add the cheese, rosemary, thyme, parsley, walnuts, and teaspoon of the salt, and mix well. If the mixture is too soft, place it in the refrigerator for a few minutes to firm up. Place a small saute pan over medium-high heat, add the raisins (and any remaining liqueur), and cook for 3 to 5 minutes, or until all the liquid has evaporated from the pan. Transfer the raisins to a bowl. Add the cheese, rosemary, thyme, parsley, walnuts, and teaspoon of the salt, and mix well. If the mixture is too soft, place it in the refrigerator for a few minutes to firm up.

4. To prepare the pork loin for stuffing, first trim off any remaining tough silverskin. Then place the loin on a cutting board, and using a sharp boning knife, slice vertically down the center of the loin without slicing all the way through; leave about an inch of meat to act as a hinge. As you slice the pork, open it with your fingers to form a channel in which to place the stuffing. Pipe or spoon the stuffing into the channel down the center of the loin. Cut eight 18-inch pieces of kitchen twine, and s.h.i.+mmy the twine under the pork at regular intervals. Bring the sides of the pork loin together and tie the roast, enclosing the stuffing. Season the pork loin all over with the remaining 1 teaspoons salt and the pepper. Place the pork in a roasting pan fitted with a rack. To prepare the pork loin for stuffing, first trim off any remaining tough silverskin. Then place the loin on a cutting board, and using a sharp boning knife, slice vertically down the center of the loin without slicing all the way through; leave about an inch of meat to act as a hinge. As you slice the pork, open it with your fingers to form a channel in which to place the stuffing. Pipe or spoon the stuffing into the channel down the center of the loin. Cut eight 18-inch pieces of kitchen twine, and s.h.i.+mmy the twine under the pork at regular intervals. Bring the sides of the pork loin together and tie the roast, enclosing the stuffing. Season the pork loin all over with the remaining 1 teaspoons salt and the pepper. Place the pork in a roasting pan fitted with a rack.

5. Melt the b.u.t.ter in a small saute pan, and when it is bubbly, stir in the breadcrumbs. Cook until the breadcrumbs are golden brown, stirring frequently, about 3 minutes. Sprinkle the breadcrumbs evenly over the top of the pork loin. Melt the b.u.t.ter in a small saute pan, and when it is bubbly, stir in the breadcrumbs. Cook until the breadcrumbs are golden brown, stirring frequently, about 3 minutes. Sprinkle the breadcrumbs evenly over the top of the pork loin.

6. Roast the stuffed pork loin in the oven until an instant-read thermometer inserted into the thickest part of the roast registers 140 to 145F, usually 35 to 40 minutes. Allow the roast to rest for 10 minutes before slicing. Roast the stuffed pork loin in the oven until an instant-read thermometer inserted into the thickest part of the roast registers 140 to 145F, usually 35 to 40 minutes. Allow the roast to rest for 10 minutes before slicing.

7. Slice the roast, and serve with the Pear-Parsnip Puree. Slice the roast, and serve with the Pear-Parsnip Puree.

8 servings

Pear-Parsnip Puree Parsnips, a root vegetable closely related to carrots, are considered a winter vegetable because their flavor develops as the temperatures get cooler. I like roasting them to really concentrate their unique sweet, celery-like flavor. The pears, roasted in brown b.u.t.ter and walnut liqueur, add a sweet, nutty taste that complements the parsnips. This is a fall favorite in my house.

1 pounds parsnips, peeled and chopped6 tablespoons ( stick) unsalted b.u.t.ter1 tablespoon light brown sugar teaspoon ground cinnamon1/8 teaspoon ground allspice4 ripe Anjou pears, peeled, cored, and cut into 1-inch pieces2 tablespoons walnut liqueur cup sour cream teaspoon salt teaspoon freshly ground white pepper 1. Preheat the oven to 325F. Preheat the oven to 325F.

2. Combine the parsnips, 3 tablespoons of the b.u.t.ter, and the brown sugar, cinnamon, and allspice in a small baking dish. Cover the dish tightly with aluminum foil, and bake until the parsnips are tender, about 50 minutes. Remove from the oven and uncover. Combine the parsnips, 3 tablespoons of the b.u.t.ter, and the brown sugar, cinnamon, and allspice in a small baking dish. Cover the dish tightly with aluminum foil, and bake until the parsnips are tender, about 50 minutes. Remove from the oven and uncover.

3. In a large skillet, melt the remaining 3 tablespoons b.u.t.ter over medium heat. When the b.u.t.ter is just beginning to turn brown, add the pears and cook, stirring, for 3 minutes. Add the liqueur and carefully tilt the pan to ignite the contents. (Alternatively, remove the skillet from the heat, carefully light with a match, and return the skillet to the heat.) Cook while flaming for 2 minutes. Transfer the pears to a food processor. In a large skillet, melt the remaining 3 tablespoons b.u.t.ter over medium heat. When the b.u.t.ter is just beginning to turn brown, add the pears and cook, stirring, for 3 minutes. Add the liqueur and carefully tilt the pan to ignite the contents. (Alternatively, remove the skillet from the heat, carefully light with a match, and return the skillet to the heat.) Cook while flaming for 2 minutes. Transfer the pears to a food processor.

4. Add the parsnips and any residual juices from the baking dish to the food processor, and puree for 30 seconds. Add the sour cream, salt, and pepper, and process until smooth. Add the parsnips and any residual juices from the baking dish to the food processor, and puree for 30 seconds. Add the sour cream, salt, and pepper, and process until smooth.

5. Serve immediately, or cover to keep warm until ready to serve. Serve immediately, or cover to keep warm until ready to serve.

4 to 6 servings

Outstanding Rib Roast with Gremolata Don't save this for a holiday dinner. Have a get-together tonight so you can have the most amazing roast beef sandwiches tomorrow. Think of it: with the freshest lettuce and tomatoes and a cooled horseradish cream sauce (it'll spread like mayo), cracked black pepper, between slices of toasted bread . . . need I say more?

One 7- to 8-pound beef rib roast (with four rib bones) cup olive oil cup smashed garlic cloves (about 10 cloves) cup canned anchovy fillets cup chopped onion cup fresh rosemary leaves (from about 5 sprigs)2 teaspoons kosher salt2 teaspoons freshly ground black pepper1 onion, cut into 1-inch pieces1 carrot, cut into 1-inch pieces1 celery stalk, cut into 1-inch pieces1 cup beef or chicken stock, or canned low-sodium beef or chicken broth, as neededGremolata (recipe follows)Fresh Horseradish Cream Sauce (chapter ”Roots, Shoots, Tubers, and Bulbs”) 1. Tie the roast with cooking twine between the rib bones (in three sections) so it will hold its shape while roasting, and allow it to sit at room temperature for 1 hour. Tie the roast with cooking twine between the rib bones (in three sections) so it will hold its shape while roasting, and allow it to sit at room temperature for 1 hour.

2. Preheat the oven to 400F. Preheat the oven to 400F.

3. Place the olive oil, garlic, anchovies, chopped onion, rosemary, salt, and pepper in the bowl of a food processor and process until you have a smooth paste. (Alternatively, chop everything except the oil together, then mash the mixture in a mortar and pestle until smooth; then incorporate the oil.) Set the paste aside. Place the olive oil, garlic, anchovies, chopped onion, rosemary, salt, and pepper in the bowl of a food processor and process until you have a smooth paste. (Alternatively, chop everything except the oil together, then mash the mixture in a mortar and pestle until smooth; then incorporate the oil.) Set the paste aside.

4. Place the onion, carrot, and celery pieces in a roasting pan or a metal baking dish that is large enough to hold the rib roast. Using a flexible spatula, smear the paste on all sides of the roast. Set the roast on top of the vegetables and roast in the oven for 1 hours. Place the onion, carrot, and celery pieces in a roasting pan or a metal baking dish that is large enough to hold the rib roast. Using a flexible spatula, smear the paste on all sides of the roast. Set the roast on top of the vegetables and roast in the oven for 1 hours.

5. Continue to cook to desired degree of doneness, checking the internal temperature of the roast with an instant-read thermometer inserted in the thickest part. It should read 125F to 130F for rare to medium-rare. If you would prefer the roast to be medium to medium-well throughout, add a cup of broth to the pan to prevent the vegetables from burning, and continue to cook up to 30 minutes longer. Continue to cook to desired degree of doneness, checking the internal temperature of the roast with an instant-read thermometer inserted in the thickest part. It should read 125F to 130F for rare to medium-rare. If you would prefer the roast to be medium to medium-well throughout, add a cup of broth to the pan to prevent the vegetables from burning, and continue to cook up to 30 minutes longer.

6. Remove the roast from the oven and cut the string. Brush the gremolata over the hot roast, and allow the roast to rest for 30 to 40 minutes so that the juices can redistribute through the meat. Remove the roast from the oven and cut the string. Brush the gremolata over the hot roast, and allow the roast to rest for 30 to 40 minutes so that the juices can redistribute through the meat.

7. To carve the roast, detach the entire section of rib bones by slicing along the side of the roast against the bone until it is separated. Turn the roast on its flat side and slice across the grain to the desired thickness. Alternatively, you can serve the beef without separating the ribs: turn the roast on its end (vertically), and while holding it steady with a carving fork, carve slices by cutting against the grain with a very sharp knife. Or (probably the easiest way to envision slicing), lay the roast on a cutting board, ribs down, and carve by slicing the ribs apart. To carve the roast, detach the entire section of rib bones by slicing along the side of the roast against the bone until it is separated. Turn the roast on its flat side and slice across the grain to the desired thickness. Alternatively, you can serve the beef without separating the ribs: turn the roast on its end (vertically), and while holding it steady with a carving fork, carve slices by cutting against the grain with a very sharp knife. Or (probably the easiest way to envision slicing), lay the roast on a cutting board, ribs down, and carve by slicing the ribs apart.

8. Serve the sliced roast with warm Fresh Horseradish Cream Sauce. Serve the sliced roast with warm Fresh Horseradish Cream Sauce.

8 servings

Gremolata Serve this sprinkled over os...o...b..co, braised lamb shanks, or roast beef.

cup minced fresh flat-leaf parsley leaves1 tablespoon plus 1 teaspoon minced garlic1 tablespoon grated lemon zest Combine all the ingredients in a small bowl, and stir to blend.

About cup, 6 servings

Braised Lamb Shanks If you can find it, opt for gra.s.s-fed lamb whenever possible-the flavor is unparalleled. These tender shanks create their own rich sauce that just begs to be served over the Creamy Polenta on chapter ”From the Mill”, the Creamy Stone-Ground Grits on chapter ”From the Mill”, simple mashed potatoes, or even steamed white rice. Put this together, pop it in the oven one midafternoon, and come back a couple hours later to a veritable feast.

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