Garlic and herb loin of pork

I've been making this recipe for many years and it never fails to impress. It is a Lydia recipe from her American Italian cookbook but I can't remember the last time I looked at the recipe, it is so easy! I use whatever herbs look fresh at the market usually a combination of a few of the following: rosemary, thyme, sage, parsley. I made this for father's day and served it with pasta with tomato, basil and ricotta and roasted asparagus on the side. We had salad and burrata for starters!

For 6 people I use a 3.5 lb loin of pork roast. Cut with a sawing action starting at the eye and "butterfly" it until it is all about the same thickness. It is a cut while unrolling kind of action. Then I buzz garlic (4 cloves), olive oil, salt and pepper and herbs (handful of each) in the processor or blender until it is a paste and spread it onto the meat.

Then roll the pork back up and tie with butcher string.

Put the roast into a dutch oven or other sturdy pot. It is best if the roast fits snugly. This pot was way too big for the roast but it was unusually long this time. Fill the pot with water until it almost immerses the roast. Add a few cloves of garlic and whatever herbs you've used for the paste, generous salt &pepper.

Bring to boil and simmer covered for about 2 hours. At 1:45 in you should start checking the water level. The idea is to simmer until the water evaporates and then add olive oil to crisp up the outside of roast. Keep turning and browning the roast at a med flame until all of it is crispy. If you're getting close to the 2 hour mark and there is still a lot of water start spooning some out. The roast should be completely cooked and ready to rest by 2.5 hours. Otherwise it'll start drying out and will not be as tender.

Rest for 30 mins, slice and enjoy!

Spaghetti Limone' with Roasted Tomato & Duck Liver Sausage

Spaghetti al limone! Spaghetti al limone!

You won't be able to put down your fork, chopsticks or hands until it is all consumed!

Spaghetti Limone has been on my mind with thoughts on how to spice it up. Went to check out what I had in the fridge that will go well with this dish....

butter, cheese, chinese sausage( duck liver - can be found in most Asian markets)

sweet peas, cherry tomatoes, garlic , lemon

cherry tomatoes cut in half and roasted with salt, pepper and oregano

In a pan heat some butter and olive oil, add garlic and saute until fragrant. Add sausage, peas and the roasted tomatoes, stir for a few minutes ( I added a dash of chicken stock ). Oil will be released from the sausages when heated so be gentle with the olive oil & butter.

When pasta is done, drain and add directly to the pan of sauce, toss with cheese and add the lemon zest and juice, finally top it off with more cheese!

Here we have a nice bowl of spaghetti limone with many lovely flavors. There's the tangy sweetness from the roasted tomatoes/peas/lemon, and a mild saltiness with a hint of wine from the chinese duck liver sausage... .mmmmmmmm slurp!

Pasta Lovers ...you know this is one of your favorites!

Spaghetti with Italian Sausage Spinach Meatballs

In the mood for meatballs and thought of a recipe I came across the other day

 " Chicken and Spinach Meatballs" from Girl Gone Gourmet.  Pay her a visit , very nice blog.

For more flavor I used Italian sausage instead of chicken and boy i'm glad i did. This was my first time on making meatballs so there were a few bumps here and there.

Ingredients:

    

Meatballs

• italian sausage 
• spianch
• mozzarella - shredded
• egg
• panko ( did not have any that night )

 Sauce  

• onion - diced
• garlic - diced
• canned whole tomato (crush with hands)
• balsamic vinegar
• milk
• brown sugar + white pepper

take casing off and quickly blanch the spinach mix with meat and mozzarella and cup into shape with hands

the shape did not stay, started to flatten

here is where i had trouble -no panko! no sticking ! and water from the blanching did not help!!grrrrrr

 

so i had to quickly fry and brown them to hold the shape then transfer on to foil and baked for 20 minutes.

start putting the sauce together by heating the onion and garlic add sauce / sugar....simmer

add the meatballs and let it simmer for 10 minutes.

 

while simmer meatball sauce , time to cook the pasta.

when done , serve on plate and top it off with some parmigiano reggiano!!!!!

                                     

Even though i was missing panko and basil .......this dish was still very enjoyable!

anyone know any meatball tips?

Veggie recipe

So I just finished reading some comments and I've been requested to post some vegetarian recipes. Well since I was just blogging about my baked ziti, here it is!"

1 box of ziti (with ridges)

1 28oz can of whole peeled tomatoes - roughly chopped

1 140z can of crushed tomoatoes

*Try to use san marzano for the tomatoes

Garlic-roughly chopped (about 3 cloves)

Basil

2 tbsp butter

2 tbsp flour

nutmeg

1 bag of shredded mozzarella

1 cup of shredded parmesan cheese            

Preheat oven to 350.

Cook pasta; slightly undercooked.

In saucepan, sautee garlic in some olive oil, then add both cans of tomatoes; simmer 10 mins then add basil

In another saucepan, melt the butter then whisk in the flour for about 1 min or 2. Add Milk slowly and grate some of the nutmeg in. Keep whisking until it thickens; about 4 min

When pasta is done, drain and put into a 13x9 pan

Pour tomato sauce over pasta, and mix well

Pour bechamel sauce over top and then top off with both cheeses

Bake for about 20 min

Yum!

Turkey lasagna

I was pleasantly surprised with my first lasagna effort. It was always one of those dishes that seemed too involved to make at home. Also, I tend to shy away from anything that calls for bechamel sauce. But for some reason I was inspired to make lasagna and a moderately healthy one with turkey and no bechamel. Sorry, all you purists. Well, it was a hit with both my husband and brother-in-law having thirds! They're both Italian American and are opinionated about anything Italian. As I'm typing this John is telling me how much he likes it :) Even Molly who already had dinner, asked for some! The recipe is an adaptation of one by the Barefoot Contessa. I'm really surprised that the consistency and proportions came out perfectly. Sorry I don't have a shot of the cross section. I was too hungry!

1 box no boil lasagna noodles

olive oil

2 cloves garlic minced

1 small onion chopped

1 1/2 lb ground turkey

1 28oz can of crushed tomatoes in puree

2 tablespoon tomato paste

fresh oregano, thyme, basil

salt, pepper to taste

1 tub ricotta (15 oz i think)

1 cup parmigiano reggiano and some for sprinkling on top

1 egg

shredded mozzarella (1 bag) or use fresh if you have

-brown turkey then break into small pieces

-once meat is sizzling again, add garlic and onion, cook until o&g is soft

-add crushed tomatoes bring to a medium simmer for 10 mins

-add tomato paste and herbs, simmer another 10 mins

-add salt and pepper to taste and simmer until sauce is thickened

-soak noodles in hottest tap water for 20 mins and drain (add noodles one at a time and move them around once in a while so they don't stick together)

-mix ricotta, parmigiano, egg, pinch salt and pepper

-layer in following order, just eye the amounts

• sauce
• noodle 1 ply
• ricotta mix
• mozzarella
• sauce
• noodle 1 ply
• ricotta mix
• mozzarella
• noodle 1 ply
• sauce
• parmigiano

I used a 8 X 6 X 2 le creuset pan and it came out nice and crusty!!

lisa - Avocado, Tomato, Basil and Mozzarella Salad

I love Caprese Salad !

All fresh ingredients ripe tomatos, creamy mozzarella with slivers of basil....mmmmm drizzle with olive oil and drops of balsamic vinegar

and sprinkle with sea salt and ground pepper.

One day i was craving avocado and had planned a caprese salad on the menu that night. Maybe I'll add some to the salad. Wondering if avocado will go well with mozzarella or end up having a confusion of texture ( also got the girls opinion on that - i think em was the only one that got back to me ?)....had to try it and ta ta it was delicious! enjoy!