You will need:
Chicken Breast – boneless/skinned approx. 6 to 8 oz/serving
Fresh Lemon Juice plus zest- One good sized/serving
Fresh Fennel Frond – approx. 1 TBSP/serving – use the bulb as a veggie side.
Sea Salt/Pepper – to taste.
Olive Oil

In a sauté pan large enough to hold the chicken heat one TBSP/serving of the olive oil until it shimmers add breast(s) to hot oil and sauté until a rich brown color is achieved, flip breast over and continue until second side has a rich color also. Place breast on an oven proof dish and place into a pre-heated (350 F) oven until internal temperature reaches 160 F.

Meanwhile, pour any oil from sauté pan squeeze as much juice as you can get out of each lemon and scrape up the fond left from the chicken, add the lemon zest and reduce to about half, add the fresh fennel frond to the sauce and cook for a few minutes more. Remove the chicken from the oven and add back into the sauté pan turning to coat. Place chicken on a serving dish and pour the lemon/fennel sauce over the top. Enjoy!

You will need:

Pork Tenderloin – approx. 6 oz./serving
Cold Apple Juice – enough to completely cover loins (I used 2 liters or about 2 quarts.
Juniper Berries – I used between 6 and 8 which I crushed slightly to allow the release of natural oils.
Table Salt – try to use non-iodized but it’s OK if you can’t find it – approx. 30 grams/liter or quart.
Four sprigs fresh thyme.
Pepper Corns – approx. 12 – I used my personal mixture but any peppercorn will do.

In a nonreactive vessel add all of the ingredients and mix well to make sure all of the salt is dissolved. Clean tenderloins of any excess fat and silver skin (you can have you butcher remove the silver skin if you haven’t done this before. Add cleaned tenderloin to the brine making sure it is completely submerged, if it wants to float a little weigh it down with a clean plate. Cover the vessel with plastic wrap and put in the refrigerator for two hours – you can follow the suggested links below from Rouxbe for times and measures.

Remove the tenderloins from the brine and discard the brine, rinse off the loin and dry thoroughly. In a skillet large enough to hold the loins sear each until you get a good crust. Transfer loins to a roasting pan and roast until done. The internal temperature should be at least 145, remove them from the oven, cover with foil and rest for 15 or 20 minutes. The temperature will rise as the pork rests. Serve with your favorite side dish/dishes.

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You will need:

For the dough:
400 g bread flour
4 Large eggs
Cold water
Olive Oil.

For the Ricotta Salata:
One gallon whole milk.
4 TBSP White Vinegar
Sea Salt.

For the filling:
6 oz. button mushrooms
6 oz fresh Maitake Mushrooms
One sprig fresh thyme
Sea Salt/Ground Pepper

2 cups marinara sauce, either your own home made or purchased. I used my Sunday Gravy recipe.

Prepare the Ricotta – in a stock pot large enough to hold the ingredients put the milk in and turn the burner on to low (and I do mean low) slowly incorporate the vinegar stirring as it is introduced. Place a double layer of cheese cloth in a colander or strainer and once the curds have all floated to the top of the whey scoop them out and put into the lined sieve. Drain until all of the whey has been removed and it is cool to the touch. At this stage you have fresh ricotta to turn it into salata incorporate a one tablespoon of sea salt and wrap the cheese tightly in the cloth. Place a plate on top and add some weight to further remove any excess whey.

Prepare the Pasta – You can use either your stand mixer or food processor – Place flour, eggs and a little salt (1/2 tsp) in the machine mix well until all of the flour is absorbed and it pulls away from the sides of the machine, if all of the flour is combined and the dough does not pull from the sides add a little water mixed with olive oil. (Use just enough to get the dough to pull away). Remove dough from bowl, form into a disk, wrap in plastic film and refrigerate for 10 minutes.

Prepare the filling – Chop mushrooms, combine with the thyme and salt/pepper to taste. Sauté the ingredients in some olive oil until all of the moisture has been removed and they are of a paste consistency.

Form the cannelloni – Cut enough of the dough to make four, four inch square sheets, roll the dough out to between number 6 and 4 on you pasta maker anything thinner will just make the cannelloni fall apart. Dust sheets lightly with flour an set aside. In a bowl large enough to hold the mushrooms and ricotta add them along with some chopped basil and one large egg. Stir ingredients to combine. Place 1/4 of the mixture at the end of each of the pasta sheets and roll into cylinders.

Place about 1/4 cup of marinara sauce in the bottom of an oven safe pan, carefully place the cannelloni, seam side down on top of the sauce, pour the remaining sauce over the cannelloni making sure to cover all of the pasta, sprinkle some additional Ricotta on top along with parmesan to taste and chiffonade of basil. Cover tightly with aluminum boil and bake at 350 degrees for 30 to 45 minutes.

If you don’t want to go through the hassle of making the cheese and pasta simply use store purchased ricotta and drain it well, purchase either no cook lasagne noodles, softened in water then rolled or large shells also softened in water for ease of handling.

At the time I was shopping one of their suppliers, Cabot® Cheese Coop had a display of their product. What caught my attention was the sales associate’s comment that their cheese products are lactose free and since I have a friend who recently learned that she was intolerant I thought to include them in my repertoire.

So I thought, what goes good with pork and cheese, specifically Cheddar, the one I decided to purchase. Apples, of course. I took my groceries home and developed this recipe for all to enjoy. This recipe will feed two and multiplying is straight forward.

You will need:

2 Thick Cut Pork Chop – I used a bone in chop however a loin chop will work.
2/3 cup diced Granny Smith apple – dice smaller than ¼”.
1/3 cup diced Cabot White Cheddar Cheese – dice same size as apple.
One tsp fresh Sage.
One TBSP bread crumb – I used Panko.
Ground Pepper to taste.

Combine apple, cheese, pepper and bread crumbs in a bowl. Toss and let stand while you prepare the chop. Using a very sharp knife, I use a good quality boning knife, cut a slit approximately 1 1/2″ long in the center of the thickest part of the chop. Carefully work the blade of the knife into the flesh of the chop. Place your free hand on top of the chop so to feel the movement of the blade. Work the knife into the cavity you have created making sure to open enough room leaving at least a 1/4 inch of wall around the entire chop. Carefully stuff the apple/cheese mixture into the cavity pressing it tightly to compact.

In a sauté pan large enough to hold the chops sear on both sides to get a good brown crust. Place the seared chops in a preheated, 350 degree, oven and cook until the internal temperature reaches 140 degrees. Remove from oven, place on clean plate, tent with foil and let rest for 15 minutes. I served mine with home made egg noodles and sweet corn kernels.

Enjoy!

You will need:

One pound dry white beans (I used pinto).
Two large bay leaves.
Four sprigs fresh thyme
Sea Salt/Fresh Pepper
Two smoked ham hock/shanks (I used a Hungarian Style Shank).
Two medium sized sweet onions – 1/4 inch dice.
Two medium sized red bell pepper – 1/8 inch dice.
One small habanero pepper, seeds removed – finely diced.
One large package frozen corn kernels
Low sodium chicken broth

Start with the beans, in a container large enough to hold the entire package and enough water to cover soak beans for 12 hours or overnight.

Once soaked drain them and place in a large stock pot with enough water to cover by at least two inches. Add all the remaining ingredients except the corn kernels and chicken stock. Bring pot to a slow boil and turn heat down to a low setting. It will take a while to cook but this slow method will help to thicken the final product without the need for a roux or other thickener.

The beans should be done when the ham hock/shank meat separates from the bone. You can also tell by taking a few out of the pot and taste, they should be just at the al denté stage. At this point you have a great pot of beans. You can portion out several meals using some for a side and some for the soup.

Now the soup part. Depending on how many servings you want to make remove a sufficient quantity of the beans and place in another stock pot. Add the packaged corn kernels and chicken stock. How much chicken stock to use is a personal choice. The more stock you use will produce a thinner soup. Some recipes might suggest that you blend a portion of the soup however I find that this is an unnecessary step.

Enjoy!

You will need:
One six to eight ounce Whitefish Filet/person.
One cup Panko Bread Crumb/filet
Two to three tablespoon olive oil.
Two Thai Chili peppers/filet.
One tablespoon grated lemon grass.
Sea Salt/Ground Pepper to taste.

Combine all ingredients except fish in a bowl using enough olive oil to form a medium paste. Score the skin side of the Whitefish Filet to prevent curling. Heat olive oil in a sauté pan large enough to hold fish in a single layer with enough room between filets. Place fish skin side down and generously coat top of fish with the bread mixture. When fish begins to turn opaque around the edges transfer to a cookie sheet and bake at 350° for ten minutes to toast the coating. Serve with rice with buttered onion.

You will need:

Two parts ground chuck
One part ground pork
One part ground veal or turkey*
One part – stale bread (I used leftover Italian bread)
Milk – enough to soak the bread
Two cups shredded Parmesan cheese
Large eggs – quantity depends on amount of meats used. Typically 2 large eggs is sufficient for four pounds of meat.
Sea Salt/Fresh Ground Pepper
Peanut or other low smoke oil.
Flour

Preparation:

In a bowl large enough to hold all the ingredients place crumbled bread and milk with very clean hands work the bread and milk together until it comes to a semi-thick paste. Add the meats, eggs, salt/pepper and cheese and work together until everything is completely combined. Form the meat into balls, I use an ice cream scoop – I like mine large. As you finish each ball place on baking sheet until ready to cook. Dust balls lightly with flour.

Heat skillet large enough to hold meatballs, don’t worry this step can be done in batches, add enough oil to go up to 1/4 the size of the meatballs. When oil starts to dance (shimmer) reduce heat and carefully place balls into oil with room in between each. With a slotted spoon move balls around making sure that all sides are browned equally. If cooking in batches put finished balls on a plate until all are completed.

At this point they are ready to serve, however, I find that if you place them into a pot large enough to hold them all and add your favorite pasta sauce they take on a deep, rich flavor.

Buon appetito!

* The choice between veal and turkey is totally up to you. The taste between the two is relatively minor but the difference in structure might be evident as the veal has a higher fat content.

I came upon a variation of this unique blend of tastes while working an event. The Chef had made a pork roast and used Dijon mustard and Maple syrup to make a gravy for the roast. The resulting flavor of the roast was something out of this world. What I have done here is take the basics for his recipe and with some minor adjustments came up with a pan sauce that is easy and very rewarding. The recipe below will serve one person.

You will need:
One Pork Tenderloin – approx. 3/4 pounds in weight.
Olive Oil – enough to coat bottom of skillet
Sea Salt and Freshly Ground Pepper – to taste.
Dijon Mustard – 2 TBSP – I used Grey Poupin
Pure Maple Syrup – 2 TBSP – NB: Pure Maple Syrup only.
White Wine – approx 1/4 cup
Unsalted butter – two TBSP

Heat oven to 350 degrees F. Remove all silver skin from tenderloin then cut loin into approx. 2 inch medallions. Turn medallions onto the cut edge and compress to about 1 and 1/2 inch thick. Heat skillet to medium high, add olive oil and heat until shimmering. Place medallions in skillet but do not crowd, sear on both sides. Remove pork from skillet and place in an ovenproof vessel while preparing sauce.

Pour off any excess oil from skillet, add wine to deglaze the fond form the pan, immediately add mustard and maple syrup whisking vigorously. Remove from heat and hold until pork tenderloin is finished (internal temp reads 140 Degrees F). When pork is finished remove from oven, cover with foil, finish sauce. Return skillet with sauce to medium heat, as soon as bubbles start to appear at edges add butter one tablespoon at a time remove pan from heat and swirl butter, do not whisk or stir as the chances of the sauce breaking are increased, until it is melted into the sauce.

Serve with mashed potato and oven roasted sweet corn nobs.

While beef is resting place roasting pan over medium heat on the stove top add approximately one cup of beef stock scraping up the fond.  Cook until it is reduced and slightly thickened add one or two tablespoons of butter to the sauce to give it body and sheen.  Serve with potato and carrots.