Feasting, to be succeeded, calls for
range. A splendid roast is the conventional meal for developing magnificence on
special events. Although modern-day families are rarely large enough to consume
a saddle of this or a baron of that, a pork roast made of 2 loins bound with
each other and a fun crown of chicken drumsticks are delicious
smaller-but-impressive selections.
They get even better with the
excellent companion dish: with the pork, a lavish fennel and Belgian endive
covered dish, and to fill the ring of chicken drumsticks, bacon-laced cornbread
suiting up with appetizing polished pecans and a homey cream gravy. The very
best updates is that these edge recipes could be prepped, for the most part, a
day beforehand, leaving you time to think about that final joyful touch: the
perfect wine to put with your grand roast (see page 160).
Double Pork Loin Roast with Fennel and
Sage
PREP AND COOK TIME: About 21/2
hours, plus about 15 minutes to rest
NOTES: Two boned pork loins tied
together create an impressive-looking roast. This shape is found in many
markets; you can also ask your butcher to assemble one for you. Garnish with
some of the extra fennel greens from the accompanying fennel and Belgian endive
casserole.
MAKES: 10 to 12 servings
1 fat-trimmed, boned, tied
double pork loin roast (4 3/4 to
5 lb.; see notes)
1 tablespoon fennel seeds
2 teaspoons dried rubbed sage
2 teaspoons whole black
peppercorns
About 1 1/2 teaspoons kosher or
coarse salt
1 cup fat-skimmed chicken broth
Fennel and Belgian endive
casserole (recipe follows)
1. Rinse pork and pat dry.
2. In a food processor (a mini model
works best), blender, or mortar with pestle, coarsely grind or crush fennel
seeds with sage, peppercorns, and 11/2 teaspoons salt. Rub all the fennel-seed
mixture evenly over pork, tucking some into crevice where roasts join.
3. Set meat on a rack in a 9- to
10-inch by 13- to 15-inch rimmed pan. Bake in a 375[degrees] regular or
convection oven until a thermometer inserted in center of roast reaches 1500,
about 21/4 hours.
4. Transfer roast to a platter; let
rest in a warm place for at least 10 and up to 30 minutes.
5. Meanwhile, skim and discard fat
from pan drippings. Add chicken broth to pan; scrape bottom to release browned
bits. Set pan over high heat and stir until boiling. Pour any juices
accumulated on platter into pan. Pour mixture through a fine strainer into a
small pitcher.
6. Slice meat and serve with pan
juices, salt to add to taste, and fennel and Belgian endive casserole.
Per serving: 291 cal., 40% (117
cal.) from fat; 40 g protein; 13 g fat (4.8 g sat.); 0.5 g carbo (0.3 g fiber);
322 mg sodium; 111 mg chol. Here is another great post on best blender to read.
Fennel and Belgian Endive Casserole
PREP AND COOK TIME: 13/4 hours
NOTES: The vegetables cook in a
plentiful cheese and cream sauce; spoon the sauce over the sliced pork. You can
prepare the casserole through step 8 up to 1 day ahead; cool after baking,
cover with plastic wrap, and chill. To reheat, remove plastic wrap; cover
casserole tightly with foil and bake in a 375[degrees] regular or convection
oven until bubbling and hot in the center, about 30 minutes, then continue with
step 9.
MAKES: 12 servings
6
heads fennel with stalks (each
3 to 3 1/2 in. wide)
3
heads Belgian endive (about
4 oz. each)
1/4 cup (1/8 lb.) butter or olive oil
3
ounces thinly sliced prosciutto
3 tablespoons all-purpose flour
2 cups
fat-skimmed chicken broth
1 cup
whipping cream
8
ounces gorgonzola or dolce
gorgonzola cheese, crumbled
(about 3/4 cup)
1. Pinch off tender green fennel
leaves; rinse, drain, wrap in a towel, place in a plastic bag, and chill up to
1 day.
2. Trim off and discard stalks, root
ends, and any bruised areas from fennel heads. Rinse heads and cut in half
lengthwise across widest dimension.
3. Trim off and discard discolored
root ends and any discolored leaves from endive. Cut heads in half lengthwise.
4. Melt 2 tablespoons butter in a
10- to 12-inch frying pan over medium-high heat. Lay as much fennel as will
fit, cut side down, in pan and brown lightly, 3 to 4 minutes; turn and brown
curved sides, 3 to 4 minutes longer. If butter starts to scorch, add water, 1
to 2 tablespoons at a time. As it is browned, transfer fennel, cut side up, to
a shallow 3-quart casserole or 9- by 13-inch baking dish, and brown remaining
pieces.
5. When all fennel is browned, lay
endive cut side down in frying pan and brown, 3 to 4 minutes, adding 1 to 2
tablespoons water if it begins to scorch. Turn over and brown top sides, 3 to 4
minutes longer.
6. Remove pan from heat and transfer
endive to a cutting board. Cut halves in half lengthwise. Tear prosciutto
slices into long, narrow strips. Wrap endive sections equally with prosciutto.
Fit endive pieces evenly among fennel pieces in casserole.
7. In the unwashed frying pan over
high heat, melt remaining 2 tablespoons butter; add flour and stir until
lightly browned, about 2 minutes. Remove from heat and gradually whisk in broth
and cream. Return pan to high heat and whisk until boiling; boil and stir 2
minutes longer. Add 1/3 cup cheese and whisk until melted. Pour sauce evenly
over fennel and endive, coating all surfaces. Cover tightly with foil.
8. Bake in a 375[degrees] regular or
convection oven until fennel is just tender when pierced, about 40 minutes.
9. Uncover, dot with remaining
cheese, and bake until browned, about 20 minutes. Chop 1/2 cup reserved fennel
leaves and sprinkle over casserole. Serve hot.
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