Roast Pork in White Wine

Ingredients

• 8 garlic cloves
• 1/4 cup fresh rosemary leaves
• 1/2 teaspoon kosher salt plus more
• 2 tablespoons olive oil
• 1 4-pound boneless pork loin
• Freshly ground black pepper
• 2 cups dry white wine
• 3-4 onions wedged to roast

Preparation

Sauvignon Blanc

Chardonnay

Preheat oven to 400°. Finely chop garlic and rosemary with 1/2 teaspoon salt on a cutting board. Holding knife at an angle, drag blade over mixture until a coarse paste forms. Transfer paste to a small bowl and mix in oil. 

Place pork, fat side down, on another cutting board with a short end toward you. Holding a sharp knife parallel to board and about 1/2" up side of loin, make an incision along entire length of one side. Continue cutting, lifting meat with your free hand as you go, until loin is open and flat. Spread garlic mixture over inside of loin and season with salt and pepper. Roll pork tightly; using kitchen twine, tie at 1" intervals.

Season pork with salt and pepper; place, fat side up, in a large shallow baking dish. Add wine; add wedged onions to pot in the wine; roast pork until an instant-read thermometer inserted into thickest part of loin registers 145°, 1 1/2-2 hours.

Transfer to a carving board; let rest at least 10 minutes. Spoon fat from surface of pan juices; discard. Slice pork; serve with pan juices.

DO AHEAD: Pork can be stuffed and tied 1 day ahead. Cover and chill. Bring to room temperature before roasting.
 

First time we tried this recipe was: on November 15, 2013 after a short walk around 'Little Wormwood Scrubs'.

Nicholas' Fluffy Potatoes & Roasted Roots

Ingredients

• boiling potatoes such as white, Yukon Gold, or Red Bliss, peeled
• carrots
• onions
• olive oil
• 2 teaspoons salt
• 3/4 teaspoon black pepper
• other options: brussel sprouts, zucchini...

 

Preparation

Preheat oven to 450°F.

Cover potatoes with salted cold water by 1 inch in a 6-quart pot, then simmer, uncovered, until just tender, 12 to 20 minutes, depending on type of potato. Drain in a colander and pat dry.

Toss potatoes with oil back in the pot. Spread potatoes in 1 layer in a large roasting pan, add other faster cooking vegetables eg carrots, onions and/or brussel sprouts, zucchini etc and drizzle more olive oil. Roast in middle of oven, turning once, until golden, about 30 minutes. Toss with salt and pepper.

Cooks' note: · Potatoes may be boiled 1 day ahead, cooled, and then chilled, covered.

First time we tried this recipe was: on November 15, 2013 after a short walk around 'Little Wormwood Scrubs'.

Robyn's Pear, Walnut and Stilton Salad

Ingredients

For dressing

• 2 1/2 tablespoons yoghurt plain
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon honey
• 1 scallion, white part only, finely chopped
• 2 tablespoons apple cider vinegar
• 1/2 teaspoon sea salt
• 1/2 teaspoon fresh ground pepper

For salad

• 2 firm-ripe pears (preferably Bosc)
• 1 head of bib lettuce
• 5 ounces Stilton cheese, crumbled (about 1 cup)
• 1-2 avocados
• Garnish: chopped walnuts

 

 

Preparation

Make dressing:
Chop shallot and add all ingredients. 

Make salad:

Halve and core pears. Cut pears lengthwise into 1/4-inch-thick slices and arrange on bib lettuce in bowl. Add Stilton and drizzle dressing on top. Garnish salad with walnuts! 

First time we tried this recipe was: on November 15, 2013 after a short walk around 'Little Wormwood Scrubs'.
 

Canal Walk and Camden Market

Word on the Water

1st Complete Draft of WoS - Done!

CONGRATULATIONS!!!

Well done!!!

Hallowe'en Mojitos!

Makes 1 cocktail 

• 10 fresh mint leaves
• 1/2 lime, cut into 4 wedges
• 2 tablespoons white sugar, or to taste
• 1 cup ice cubes
• 1 1/2 fluid ounces white rum
• 1/2 cup club soda

Preparation

Place mint leaves and 1 lime wedge into a sturdy glass. Use a muddler to crush the mint and lime to release the mint oils and lime juice. 

Add 2 more lime wedges and the sugar, and muddle again to release the lime juice. Do not strain the mixture. 

Fill the glass almost to the top with ice. Pour the rum over the ice, and fill the glass with carbonated water. Stir, taste, and add more sugar if desired. Garnish with the remaining lime wedge.

First time we tried this recipe was: for a 3/4 mid-way novel writing milestone and Hallowe'en celebration on October 31, 2013.

Asparagus with Parma Ham, Garlic Butter and Lemon Canapés

Ingredients

• 32 large asparagus spears (about 3 pounds), trimmed and peeled
• butter
• garlic powder
• sea salt
• 8 thin slices proscuitto di Parma (about 4 ounces total)
• 2 tablespoons fresh flat-leaf parsley, finely chopped
• freshly squeezed lemon juice (from 1 medium lemon)

 

Preparation

Have ready large bowl ice water. In medium saucepan over high heat, bring water to boil. Add asparagus and boil, uncovered, until crisp-tender, 2 to 3 minutes. Drain, then immediately plunge spears into ice water to stop cooking. Drain again and pat dry.

Drape 1 slice prosciutto atop asparagus on each plate. Drizzle with garlic butter and sprinkle with parsley and a generous squeeze of lemon.

 

First time we tried this recipe was: for a 3/4 mid-way novel writing milestone and Hallowe'en celebration on October 31, 2013.