Here are a few recipes that I've indulged in recently that are sure to get you through those cold winter dinner parties.
ROAST LOIN OF PORK WITH FENNEL
COURTESY OF THE BAREFOOT CONTESSA
2 cloves garlic, minced
Salt and freshly ground black pepper, plus 1 tablespoon kosher salt
1 tablespoon fresh thyme leaves
1/4 cup Dijon mustard
1 (3-pound) boneless pork loin, trimmed and tied
3 small fennel bulbs, tops removed
8 carrots, peeled, and thickly sliced diagonally
10 small potatoes (red or white-skinned), cut in quarters
2 yellow onions, thickly sliced
4 tablespoons good olive oil
4 tablespoons unsalted butter, melted
Preheat the oven to 425 degrees F.
With a mortar and pestle, or in a food processor fitted with a steel blade, grind together the garlic, 1 tablespoon salt, and thyme leaves. Add the mustard. Spread the mixture over the loin of pork and allow it to sit at room temperature for at least 30 minutes.
Meanwhile, cut the fennel bulbs in thick wedges, cutting through the core. Toss the fennel, carrots, potatoes, and onions in a bowl with the olive oil, melted butter, salt, and pepper to taste. Place the vegetables in a large roasting pan and cook for 30 minutes. Add the pork loin to the pan and continue to cook for another 30 to 50 minutes, or until a meat thermometer inserted into the middle of the pork reads exactly 138 degrees. Remove the meat from the pan and return the vegetables to the oven to keep cooking. Cover the meat with aluminum foil and allow it to rest for 15 minutes. Remove the strings from the meat and slice it thickly. Arrange the meat and vegetables on a platter. Sprinkle with salt and freshly ground pepper to taste. Serve warm.
I would recommend letting the pork come to a higher temp. 138 was much too rare. 170 is what is recommended. I think a little below 170 would make for a juicier roast.
All in all this was a fabulous combination. Being a fennel lover, maybe I'm biased.
I began the meal with this butternut soup recipe, also from Ina Garten. Ive never actually had butternut squash soup before, but since making this I've been to 3 events where this was the starter.
Butternut Squash and Apple Soup
2 tablespoons unsalted butter
2 tablespoons good olive oil
4 cups chopped yellow onions (3 large)
2 tablespoons mild curry powder
5 pounds butternut squash (2 large)
1 1/2 pounds sweet apples, such as McIntosh (4 apples)
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 cups water
2 cups good apple cider or juice
Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.
Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.
Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.
Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot.
This needed more seasoning that it seemed to call for. Butternut squash and apples are such mild flavors that more salt and pepper were necessary to bring those flavors out. That being said, the curry was sufficient.
