Great Mac and Cheese

1 lb macaroni elbows

Salt

4 Tbsp butter

4 tbsp flout

2 cups hot milk

1 tsp pepper

¾ c grated fontina

¾ c grated gruyere

¾ c grated cheddar

¼ c grated parmesan

½ c bread crumbs

½ tsp cayenne pepper

Heat oven to 350

Cook pasta al dente

Beat butter, wisk in four to make a roux and cook over low hear for 5-7 min

Add hot milk a little at a time and cook low for 10 min

Add Salt/pepper, cayenne, cheese and mix well for 2 min

Drain Pasta and place in baking dish

Add cheese mixture and sprinkle with bread crumbs

Bake 15 min, rest 10 min.

Couscous with Feta and Mint

1 cup water
1 tbsp Olive oil
1/2 tsp salt
2/3 cup couscous
1 lemon
1/4 cup crumbled feta
3 tbsp chopped fresh mint
1 green onion sliced thin

Bring a meduim sized pot of water to boil, add oil and salt. remove from heat, stir in couscous and cover 5 minutes.

Grate Lemon peel and juice lemon.
Fluff couscous, add mint, feta, green onion, lemon peel. Pour lemon juice over top and stir.

Beef Short Ribs Braised in Red Wine

One 750-milliliet bottle dry red wine
3 to 4 cups Chicken Stock or canned reduced-sodium chicken broth
½ cup dried porcini mushrooms
6 pounds beef short ribs, cut into 5 – 6 ounce pieces
Salt
Freshly ground black pepper
¼ cup vegetable oil
2 large onions, chopped (about 3 cups)
¼ cup minced pancetta or bacon
1 1/2 cups grated carrot
2 sprigs fresh rosemary
4 fresh or dried bay leaves
6 whole cloves
1/3 cup tomato paste
2 cups crushed canned Italian plum tomatoes and liquid


Bring the red wine to a boil in a medium saucepan. Lower the heat so the wine is boiling gently and cook until the wine is reduced to 1 cup. (about 25 min) Set aside.

Heat 1 cup of the stock and pour over the mushrooms in a small, heatproof bowl. Let stand until softened, about 20 minutes. Drain the mushrooms in a sieve lined with a double thickness cheesecloth or coffee filter; reserve the soaking liquid. Rinse the mushrooms briefly to remove any grit. Chop the mushrooms coarsely and set them aside.

So the ribs don't separate during cooking, tie each with kitchen twine. Season the ribs generously with salt and pepper. Heat the oil in a wide, heavy braising pan over medium heat. Lay as many of the short rib pieces as will fit into the pan in a single layer. Cook, turning as necessary, until evenly and very well browned on all sides (about 2 min per side). Remove them to a plate and repeat with the remaining ribs. Adjust the heat as the ribs cook, so that they brown without burning.

Pour off all but about 2 tablespoons of the fat from the pan. Stir in the onions and bacon and cook, stirring, until the onions are lightly browned (about 6 minutes). Stir in the chopped mushrooms and the carrot, rosemary, bay leaves, and cloves. Season lightly with salt and pepper, and cook until the carrot is wilted (about 3 minutes). Stir in the tomato paste and stir well until the vegetables are coated and the tomato paste begins to darken, 2 to 3 minutes. Pour in the reduced wine and the crushed tomatoes and tuck the short ribs into the pan. Pour enough of the remaining chicken stock to barely cover the ribs. Cover, bring to a boil, then lower the heat so the liquid is at a lively simmer. Cook, adding the remaining stock a little at a time as necessary to keep the ribs covered, until the ribs are tender and just about to fall off the bone, 2 1/2 to 3 hours. Taste the cooking liquid from time to time as the ribs cook and add salt as necessary.

Pick out the ribs from the sauce, carefully so as to prevent the bone from falling out, and set them on a baking sheet. Cut string from ribs. Ladle the cooking liquid into a sieve or strainer placed over a bowl and push the liquid through with the back of the ladle. Discard the solids in the sieve and return the strained liquid to the pan. Tuck the ribs back into the sauce. You may serve the ribs at this point, or cool them in the liquid and refrigerate them for up to three days. Bring them back to a simmer and cook until heated through before serving.

Rosemary roasted loin of pork

3 lbs. loin of pork, boneless butterflied and pounded 3/4 inch thick
2 garlic cloves
4 sprigs of rosemary
1 cup fresh fennel and leaves
3 tbs. olive oil
½ cup carrot, diced
½ celery stalk, diced
½ cup onion, roughly chopped
2 ½ cups chicken stock

Finely chop garlic, leaves from 2 rosemary sprigs and fennel. Add 1 tbs. of oil, freshly ground pepper and salt to taste and make a paste in a mortar or blender.

Spread 2/3 of the mixture on the inside of the loin, roll tightly and tie with kitchen twine. Thread the 2 remaining sprigs of rosemary through the ties on either side of the roast. Salt and pepper the outside, set in a baking pan and coat with remaining olive oil. Bake at 450F for 15 minutes.

Turn down the oven to 400F, drain fat from the pan and place the vegetables around the roast. Cook for 15 minutes. Add stock and baste periodically for and additional 45 minutes or until a meat thermometer registers 155 to 160 degrees.

Remove the roast to a platter and crush all the vegetables well. Pass them through a sieve or food mill, along with the pan juices. Skim fat and cook sauce a bit longer if it is too thin. Season with salt and pepper, if needed, and serve with the sliced roast.

Lasagna (The best around)

Lasagna is a great family dish. The secret in this one is to slow cook the sauce, which can also be used on spaghetti as pasta sauce.

¼ cup olive oil
1 cup chopped onion
2-3 garlic cloves – minced
1 lb lean ground beef
¼ lb ground pork
2 Italian sausages
1/4 cup red wine
2 cans chopped plumb tomatoes
2 oz tomato paste
Salt/pepper
1 tbsp dried oregano
1 bay leaf
1 tbsp dried basil
1 large container Ricotta cheese
½ cup grated parmesan cheese
½ cup grated Romano cheese
2 packages mozzarella cheese
1 box of thin Italian sheets for noodles

Heat oil, fry onions, garlic until translucent. Add hamburger, pork and sausage and fry until brown, chopping into small bits.

Add tomatoes, paste, red wine, oregano, basil, bay leaf, salt pepper and bring to boil. Lower heat and slow boil for 2 to 2.5 hours to remove water and thicken sauce.

When sauce is nearly done, boil pasta sheets for 9-10 minutes and remove and place in ice water to cool.

In a very deep lasagna dish, layer ¼ cup sauce/noodles/ricotta/parmesan/romano/noodles/sauce/
mozza/sause/mozza and repeat as many times as you can.
Top with ¼ cup of sauce so the noodles will not dry out on top. With a small baking dish you get three layers, with a deep dish you can get about 5 layers.

Back at 350 for 40 minutes.

Warm Goat Cheese Salad

Vinaigrette

2 garlic cloves halved
¼ cup extra virgin olive oil
1 tbsp chopped fresh basil
2 tbsp red wine vinegar
2 tbsp Dijon mustard

Salad

Mixed baby greens
1 cup planko (Japanese bread crumbs)
1 tbsp chopped parsley
1 tbsp chopped basil
Salt/pepper
1 log of goat cheese cut into ½ inch slices
2 large egg whites beaten foamy

Vinaigrette

Place ail and garlic in a small glass bowl and cover with plastic wrap and microwave for 30 sec. Mash garlic with fork and add red wine vinegar, mustard and basil to garlic. Wisk and add oil a little at a time. Add Salt/pepper.

Salad

Dip cheese into eggs and then into planko. Let sit for 1 hour in the fridge. Cook each round of cheese 3 min/side in a med hot pan with 2 tbsp of oil.

Mix salad and vinaigrette and top with round of cheese.

Fried Chicken with Bacon/mushroom gravy

Gravy

1/4 cup chopped bacon
2 cups chopped mushrooms
1 3/4 cups chopped onions
2 garlic cloves minced
1 tspn dried thyme
1 tspn dried oregano
4 tbsp flour
1/4 cup red wine
3 cups chicken stock

Chicken

2 cups flour
1 tbsp salt
1 tbsp pepper
1 tbsp chili powder
1 tbsp paprika
1 tbsp dry mustard
1 1/2 tsp dried thyme
3 large eggs
12 skinless boneless chicken thighs

For Gravy - cook bacon, add onions, garlic, saute until tender. Add mushrooms and spices and cook for 5 min. Add flour, add wine and stock. Leave on med low heat.

For Chicken - dip in flour (and spices) dip in egg wash, dip in flour.
Fry for 2 min/side in 1/4 inch oil. Place in 400 deg oven for 10 min.
Serve with mashed potatoes and gravy.

Spatzle

2 cups flour
1 tsp salt
1/2 tsp ground nutmeg
3 eggs beaten
1/2 cup milk

Butter
Parmesan cheese

Sift flour, pour eggs and milk and mix
Dough should be soft and stickey
Add to salted boiling water through a sive or spatzle sive
Cook 6-8 min until floats to top

Drain and add to med hot pan of butter and season with nutmeg, salt/pepper
lightly brown and add parmasen cheese.

Serve

Grilled Rack of Lamb

1 small onion
6 garlic cloves
4 plum tomatoes
½ cup fresh parsley and rosemary
2 tbsp Dijon mustard
1 cup red wine
1 tsp salt
½ tsp pepper
2 racks of lamb frenched

Combine all ingredients for marinade in blender and blend until mixed. Pour contents along with lamb in a bag and marinate for 4-6 hours.

Remove lamb from bag and cover bones with foil. Grill over medium high heat turning once fro 20-30 minutes until medium rare. Let stand for 5 min.

Serve with potatoes, risotto, cannelloni bean ragu, etc.

Cottage Pie Recipe

Cottage Pie and Shepherd's Pie are very similar. Shepherd's Pie is made from lamb whereas Cottage Pie uses beef. In this version of Cottage Pie we use fresh minced beef.

• 1 onion
• 1 carrot
• 1 tablespoon of oil
• 500 grams / 1 lb of beef mince
• 2 tablespoons of flour
• 1 tablespoon of tomato sauce (ketchup)
• ½ to 1 tablespoon of Worcester sauce (Lee & Perins)
• ½ cup of peas
• ½ cup of corn kernels (optional)
• 1 bouquet garni or a small bunch of herbs chopped finely and one whole bay leaf
• ¾ to 1 cup of beef stock
• 3 to 4 large potatoes
• 1 tablespoon of butter
• salt and pepper

Peel and chop the onion and carrot finely. Heat the oil in a large frypan or saucepan, add the onion and cook until the onion is clear or translucent. Add the minced beef and sauté using a wooden spoon break up the mince so it is nice and fine. When the mince is thoroughly browned stir through the flour and cook for one minute. Add the tomato sauce, Worcester sauce, finely chopped carrot, peas, corn and herbs. Stir thoroughly to combine. Gradually add the stock and bring to the boil. Reduce the heat and cover, simmering for 10 to 15 minutes. Add salt and pepper to taste. The mixture should be quite thick. Remove and discard the bouquet garni or whole bay leaf and set mixture aside.

Peel the potatoes, chop into quarters and place in a medium saucepan with cold water just covering the potatoes. Add a little salt to the water and bring to the boil. Reduce the heat and simmer for 10 to 15 minutes or until the potatoes are tender. When the potatoes are cooked, drain and place back on the heat for a few seconds to let any extra water evaporate. Mash the potatoes with one tablespoon of butter until the potato is very creamy - add a little milk if necessary. Add salt to taste.

Preheat the oven to 190°C, 375°F or gas mark 5. Spoon the mince mixture into a pie dish, then spoon or pipe the creamy mashed potato over the mince. Sprinkle grated cheese on top if desired and bake for 15 to 20 minutes or until the potato is golden and the pie is heated through.

(Serves 4)

Never Fail Yorkshires (Most of the Time…)

Ingredients

1 ½ - 2 cups of all purpose flour
2 eggs
Milk (1 ½ -2 cups, maybe more, maybe less…)
Tablespoon or so of oil
Pinch or two of salt
Oil/grease/bacon fat/roast drippings for the muffin tin…

Method

• Mix flour and salt in large mixing bowl
• Beat eggs in a separate bowl
• Add the beat up eggs to the flour mix
• Start adding the milk a bit at a time, using a whisk to beat vigorusly
• Add the milk until the mixture is the consistency of, say, thickish white paint or thinnish pancake batter.
• When it pours off a spoon into the mixture, it should leave a mark for a bit. It may take more milk than is called for
• Add the Tablespoon or so of oil.
• Really beat the mixture well, until both arms hurt.
• Put the mixture to cool in the fridge for an hour or two to cool down (or alternately outdoors in winter in Calgary and Ottawa)
• When you want to cook the Yorkshires, pre-heat the oven to 425-450 degrees Farhenheit
• Using a muffin tin, pour some oil/grease/bacon fat/roast drippings into each depression – about 1/5 of the way up each depression, maybe a little less – you don’t want too much, or too little oil (or whatever) in there…
• Pre-heat the oiled muffin tin in the pre-heated oven until the oil just starts to smoke
• Pour some Yorkshire batter into each depression, about ½ way (+/-) filling each – not too much, not too little.
• Cook for approx 25 minutes, or until they start to turn brown and there is still a bit of oil on the top of each pudding…timing may vary depending on the oven, altitude, air pressure and other environmental factors. You can check with the oven light from time to time, or open the door – not too many times though…
• Remove from the oven (use the oven mitt) and enjoy hot with roast beast and gravy, or cold with Lyles Golden Syrup

Makes at least a dozen Yorkshires, maybe a couple more

The author (James F.) makes no guarantee that this recipe will work, but it should…

Crab Cakes with Tomato Mustard Coulis

Crab Cakes

• 1¼ cup Tomato Mustard Coulis (see below)
• 1 pound (2 cups) lump crabmeat (carefully picked through for shells and cartilage)
• 6 Tbs olive oil
• ½ cup chopped onion
• ¼ cup chopped green pepper
• ¼ cup chopped green onion
• 1 Tbs minced garlic
• ¼ tsp white pepper
• 15 turns fresh ground black pepper
• ½ tsp salt
• 1 Tbs Essence of Emeril
• 2 tsp Creole or other whole grain mustard
• 6 Tbs coarsely grated parmesan cheese
• 3 eggs, in all
• 1¼ cups breadcrumbs, in all
• ¾ cup all purpose flour
• ¼ cup water

1. If you haven't already, prepare the Tomato Mustard Coulis and set aside. It can be served at room temperature.
2. In a large saucepan, heat 3 Tbs of the olive oil over high heat. Add the onions, green pepper, salt, white pepper, and black pepper and sauté for about 2 minutes. Add garlic, green onion and Essence and sauté another minute. Remove from heat and transfer to a bowl.
3. Wisk in 2 eggs. Stir in the parmesan cheese, ¼ cup of the breadcrumbs, and the Creole mustard. After well blended, fold in the crabmeat a little at a time, careful not to break up the lumps, until all mixed together.
4. Get out 3 bowls. In one mix 1 cup breadcrumbs and 1 tsp Essence. Mix the flour and 1 tsp Essence in another, and wisk together the last egg and the water in the last bowl for an egg wash.
5. Using your hands, divide the crab mixture into 8 clumps and form into little patty like cakes, so that they keep their shape, but not too dense.
6. Heat the remaining 3 Tbs of olive oil in a large saucepan. Dip the cakes in the flour, then the egg-wash, then the breadcrumbs, careful to shake off the excess after each step and careful not to let them break apart.
7. Cook the crab cakes in the olive oil, about 2 minutes per side and drain on paper towels.
8. To serve, place a tablespoon or so of the Tomato Mustard Coulis on a plate. Place one Crab Cake on the plate and drizzle with some more of the Coulis. Garnish with some chopped green onion.

Tomato Mustard Coulis

• ½ cup peeled, diced, seeded tomatoes.
• 2 tsp minced garlic
• 2 tsp minced shallot
• 3 Tbs Creole or other whole grain mustard
• ½ cup chicken broth
• 1 tsp salt
• ½ tsp white pepper
• 8 turns fresh ground black pepper
• 1 egg
• ½ cup olive oil

1. In a non-reactive pan, combine the tomatoes, garlic, shallot, mustard, chicken broth, salt, white pepper and black pepper. Bring to a boil over high heat, stirring occasionally, and cook about 3 minutes. Remove from heat and let it cool, uncovered, for 15 minutes or so.
2. Pour contents into a food processor. Add the egg. Turn on processor and slowly pour the olive oil in the downspout and let it mix, about 45 seconds.
3. Serve per instructions below. Can be refrigerated up to 48 hours.

BUTTERNUT SQUASH SOUP WITH ROASTED RED PEPPER PUREE

2 tablespoons olive oil
2 1/4 cups chopped onions
3 garlic cloves, minced
1 2 1/2-pound butternut squash, peeled, seeded, cut into 1-inch pieces
5 1/2 cups (or more) chicken stock

3 teaspoons chopped fresh thyme

Heat oil in heavy large pot over medium-high heat. Add onions; sauté until tender, about 10 minutes. Add garlic; stir 1 minute. Add squash and 5 1/2 cups stock; bring to boil. Reduce heat; cover and simmer until squash is soft, about 40 minutes. Cool slightly.

Working in batches, puree soup in blender until smooth. Return puree to pot. Add 1 teaspoon thyme. Thin soup with more stock if desired. Simmer 3 minutes. Season with salt and pepper.

Ladle soup into bowls. Swirl 1 tablespoon Roasted Red Pepper Puree into soup in each bowl. Sprinkle with remaining 2 teaspoons thyme and serve.

ROASTED RED PEPPER PUREE

1 cup coarsely chopped drained roasted red peppers from jar
1 tablespoon extra-virgin olive oil
2 garlic cloves, chopped
1/4 teaspoon dried crushed red pepper

Puree all ingredients in processor until smooth. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.)

Pork Medallions in Mushroom Marsala Sauce

2 Lbs pork tenderloin (2)
3 tbs extra virgin olive oil
4 tbs butter
Salt/pepper
2 medium shallots
12 oz cremini or white mushrooms
1 tbs flour
½ cup dry marsala wine
1 cup chicken broth
3 tbs cream or whipping cream
¼ cup chopped fresh parsley

Trim pork and cut into 2 inch thick medallions.

Lay pork flat and flatten with hand to ¾ inch thick.

Season with salt and pepper.

Add oil and ½ butter to hot sauté pan.

When butter is foaming, sauté meat 2-3 minutes per side until brown.

Do not crowd meat and cook in batches if necessary.

Transfer meat to plate and cover with foil or place in low oven.

Add remaining butter to pan and ad shallots, scraping bottom and sauté for 30 seconds.

Add chopped mushrooms and sauté 3 minutes.

Sprinkle with flour and add Marsala wine and sauté until Marsala is almost gone.

Add broth and reduce by ½ (3-4 minutes).

Add cream and parsley, add meat back in pan and heat for 2-4 minutes.

Serve.

Risotto Timballo with Sausage Stew

Stew;

1 oz dried porcini mushrooms soaked for 40 min in 2 cups water
1 lb Italian sausage (hot or mild)
Olive oil
½ cup minced onion
½ cup minced carrot
½ cup minced celery
1 garlic clove minced
1 can plum tomatoes
Salt/pepper

Risotto;

5 cups stock
4 tbsp butter
½ cup minced onion
2 ½ cups Arborio rice
½ cup white wine
½ cup grated fresh parmesan cheese

Put 1 cup water in skillet and boil sausages for 12-14 minutes,

Add oil, celery, carrot and onion cook 6 minutes,

Add porcini mushrooms (chopped), garlic and cook 1 minute,

Cut sausage into 1 inch chunks,

Add porcini water, tomatoes, salt/pepper and simmer 15-20 minutes,

Prepare risotto (see risotto recipe below)– place in buttered mold (small enough to fit on individual serving plate). Place in 400 degree oven for 10 min, cover with foil and leave 10 minutes more.

Un-mold risotto on plate and pour stew around and over.

Serves 3-4.

Porcini Mushroom and Barley Soup with Pancetta

4 ounces pancetta or thick bacon slices, cut into 1/2-inch-wide strips
1/2 cup chopped shallots
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
2 garlic cloves, minced
2 cups water
2 cups beef stock or canned beef broth
1 1/2 cups chicken stock or canned
low-salt chicken broth
1/2 cup pearl barley
1/2 ounce dried porcini mushrooms,* brushed clean of grit
Extra-virgin olive oil
Shaved Romano cheese
1 inch sliced French baguette

Cook pancetta in heavy large pot over medium-high heat until crisp, about 6 minutes (if using bacon, drain off excess drippings). Add shallots, carrots, celery and garlic to pancetta in pot; cook until soft, about 5 minutes. Add 2 cups water, both stocks, barley and porcini and bring to boil. Reduce heat; simmer until barley is tender, stirring occasionally, about 40 minutes.

Place one slice of baguette in bowl and ladle soup into bowls. Drizzle with oil. Top with cheese.

Chilean Sea Bass with Cannellini Beans

Sea bass:
Salt and freshly ground pepper
2 tablespoons fresh thyme, minced
2-6 ounce filets of Chilean sea bass
2 tablespoons of extra-virgin olive oil

Combine the salt, pepper and thyme on a plate. Place the filets down on the mixture and coat completely. Heat a large skillet of high heat. Add the extra virgin olive oil and coat the pan. When the oil is hot, add the sea bass and sear. Turn over and cook through. Transfer the fish to a warm serving platter and place in pre-heated oven (250).

Cannellini beans:
1/2 cup extra-virgin olive oil
2 cups cannellini beans (canned or dried and ready to eat)
1/2 cup mirepoix (carrots, celery, and onions; small dice)
1/4 cup pancetta, small dice
2 tablespoons fresh parsley, minced
1 teaspoon garlic, minced
1/2 cup chicken stock
1 cup blanched fresh spinach
2 ounces butter, at room temperature

Using the same skillet, heat the extra-virgin olive oil. When hot, add the pancetta and cook for 2 minutes, add the cannellini beans, mirepoix, parsley, and garlic and saute for 3 to 4 minutes more. Add the stock and reduce by half. Add the spinach and butter. Stir.

Presentation:
Spoon the bean sauce onto the center of the plate. Place the sea bass on the sauce.
Serves 2

Porcini Mushroom Risotto

Serve this risotto as a first course or with an entree of veal or highly seasoned grilled scampi, or as a main course preceded by a salad of sliced tomatoes and mozzarella topped with fresh basil and extra-virgin olive oil.

1/3 oz dried porcini mushrooms (available at Italian grocery stores)
4 tbsp unsalted butter
¼ cup light cream
salt/pepper
1/3 cup grated Parmesan cheese
1 tbsp fresh parsley
4 cups chicken stock
1 cup porcini liquid, strained
½ cup dry white wine
1/3 cup finely minced onion
1 tbsp extra virgin olive oil
1 ½ cups Arborio rice (available at Italian grocery stores)

Place the porcini in a small bowl with 1 cup of boiling or very hot water and let stand for 30 min. Strain and chop the porcini and add the liquid into a saucepan with the chicken stock. Heat 2 tbsp butter in a small skillet over moderate heat. When it begins to foam, add the porcini mushrooms and cook or 1 min. Add the cream and simmer until it is slightly reduced and thickened. Add salt and pepper to taste.

Bring the stock, combined with the porcini liquid to a steady simmer in a saucepan on top of the stove.

Heat 2 tbsp butter along with olive oil in a heavy 4-quart casserole over moderate heat. Add the onion and sauté for 1 to 2 minutes, until it begins to soften, being careful not to brown it.

Add the rice to the onion mixture and stir with a wooden spoon for 1 minute. Add the wine and stir until it is completely absorbed. Begin to add the simmering stock, ½ cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next ½ cup, reserving about 14 cup to add at the end. Stir continuously to prevent sticking.

After approximately 20 minutes, when the rice is tender but still firm, add the reserved stock and the porcini/cream mixture, parmesan cheese and parsley. Stir vigorously to combine with the rice.

Serve immediately.

Mortadella-stuffed Pork Loin

Good-quality mortadella can be found at butcher shops, at Italian markets, and the deli section of many supermarkets.

2 tablespoons whole black peppercorns
3 teaspoons kosher salt
5 garlic cloves
2 tablespoons unsalted butter, softened
1 (4-lb) center-cut boneless pork loin roast (4 to 5 inches in diameter), trimmed.
1/2 lb thinly sliced mortadella
1 tspn chopped fresh rosemary
1/4 teaspoon black pepper

For sauce
3/4 cup chicken broth
1/4 cup water
1 1/2 teaspoons cornstarch
1 tablespoon butter

Preheat oven to 450°F.

Coarsely crush peppercorns and 2 teaspoons kosher salt, then add garlic and mash until a paste forms. Stir in unsalted butter and rosemary.

If pork loin has been tied, discard strings. Put loin on a cutting board lined with plastic wrap. Butterfly pork in a spiral cut: Find beginning of a flap on 1 long side of loin.

Starting at inside edge of flap, make a long cut lengthwise down side of loin with a very sharp knife, stopping 1 inch from bottom (this is beginning of spiral). Turn knife parallel to bottom of loin and begin to cut your way inward (parallel to bottom), keeping thickness of meat as even as possible, using your other hand to gently lift and pull top portion of meat away from knife, until loin is 1 (or 2) long flat piece(s) of meat.

Cover pork with a sheet of plastic wrap and pound to 1/2 inch thick with a smooth rolling pin. Remove plastic wrap and spread 1 tablespoon butter over pork. Top with half of mortadella, slightly overlapping slices. Spread 1 tablespoon butter over mortadella, then top with remaining mortadella and spread with remaining tablespoon butter. Beginning with end that was interior of loin, roll up loin tightly and arrange, seam side down (fat side up), on cutting board. Tie with kitchen string at 1-inch intervals. Rub roast all over with peppercorn/rosemary butter.

Put pork on oiled rack in roasting pan and roast in middle of oven 20 minutes.

Reduce oven temperature to 325°F. and roast pork until thermometer inserted diagonally into meat registers 155°F, 65 to 85 minutes. Transfer pork to a platter and let stand 25 minutes.

Make sauce:
Skim as much fat as possible from pan juices. Straddle roasting pan across 2 burners, then add broth and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Stir together water and cornstarch, then add to broth mixture and boil, whisking, 1 minute. Remove from heat and whisk in butter.

Discard string, then slice pork and serve with sauce and roast potatoes.

Deryl’s Caesar Salad

½ cup olive oil
¼ tsp dry mustard
1 lemon (juice)
10 splashes Worcestershire sauce
2 egg yokes
¾ cup fresh grated Parmesan cheese
½ tsp pepper
¼ tsp salt
2 garlic cloves
Romaine lettuce
2 anchovies

Break romaine leaves, wash and dry with towels and individually layer on plate with paper towels in between and place in fridge no longer than 1 hour to crisp up.

In a wooden bowl,

Sprinkle salt and pepper

Add garlic cloves and mash until a paste (use the back of a spoon)

Add anchovies and continue to mash into a paste

Add dry mustard and Worcestershire and continue to mash

Add egg yokes, mix well

Add olive oil, a little at a time to emulsify and blend creamy

Add in Parmesan cheese and blend well. Add lemon juice

Pour over ripped romaine leaves and mix well with hands or tongs.

Dressing does not keep long.