Happy Easter Family and Friends!
Although we are not with you at Easter we are thinking about ya all so much.
Marc and Cindy are here visiting us for Easter and our friends Becs and Jake are coming over so we are getting to spend the holiday with family and great friends.
I'm cooking today. Here is le menu:
Porchetta
2 tablespoons fennel seeds
1 tablespoon coarse kosher salt
2 teaspoons black peppercorns
1 teaspoon dried crushed red pepper
1 5 1/2- to 6-pound boneless pork shoulder (Boston butt), excess fat trimmed with thin layer left intact
6 large garlic cloves, minced
2 tablespoons extra-virgin olive oil plus additional for brushing
1 cup dry white wine
1/2 cup low-salt chicken broth
Stir fennel seeds in small skillet over medium-high heat until slightly darker in color and fragrant, 4 to 5 minutes. Transfer seeds to spice mill and cool. Add kosher salt, peppercorns, and dried crushed red pepper. Grind to medium-fine consistency (not powder).
Place pork in 13 x 9 x 2-inch glass baking dish. Rub garlic all over pork, then coat with spice mixture. Loosely cover pork with waxed paper. Refrigerate overnight.
Preheat oven to 450°F. Brush large rimmed baking sheet with oil. Place roast, fat side up and coating intact, in center of sheet. Drizzle evenly with 2 tablespoons oil. Roast pork 30 minutes. Reduce oven temperature to 300°F. Roast pork until very tender and thermometer inserted into center of pork registers 190°F, about 3 hours 15 minutes longer. Transfer pork to cutting board; reserve baking sheet. Let pork rest 15 to 30 minutes.
Meanwhile, pour all pan juices into 2-cup measuring cup. Spoon off fat that rises to top. Place reserved baking sheet across 2 burners. Pour wine and broth onto baking sheet and bring to boil over medium-high heat, scraping up any browned bits. Boil until wine mixture is reduced to 3/4 cup, about 4 minutes. Add degreased pan juices and whisk to blend. Pour pan sauce into small bowl (sauce will be thin).
Thinly slice roast. Serve with sauce.
So, the porchetta has a special place in my heart. Not only do I heart pork, when I went to Italy I discovered the delicious goodness of porchetta. I had dinner at a friends house while I was in Rome. We went to the grocery store to pick up a few things and they had samples of porchetta. I fell in love, right then and there. The next day we went to this little sandwich shop and they made me a porchetta sandwich with arugula on a nice crispy fresh piece of bread. It really doesn't get better than that!
We also had:
1 medium acorn squash, halved and seeded
1 tablespoon butter
2 tablespoons brown sugar
Preheat oven to 350 degrees F (175 degrees C).
Turn acorn squash upside down onto a cookie sheet. Bake in a 350 degrees F (175 degrees C) oven until it begins to soften, approximately 30 to 45 minutes.
Remove squash from the oven and turn onto a plate so that the flesh is facing upwards. Place butter and brown sugar into the squash, and place remaining squash over the other piece. Place squash in a baking dish (so the squash wont slide around too much) while baking.
Place squash in the 350 degrees F (175 degrees C) oven and bake another 30 minutes.
Spinach and Orzo Salad
Courtesy of Rebecca "Economists in the Kitchen"
1 (16 ounce) package uncooked orzo pasta
1 (10 ounce) package baby spinach leaves, finely chopped
1/2 pound crumbled feta cheese
1/2 red onion, finely chopped
3/4 cup pine nuts
1/2 teaspoon dried basil
1/4 teaspoon ground white pepper
1/2 cup olive oil
1/2 cup balsamic vinegar
Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water. Transfer to a large bowl and stir in spinach, feta, onion, pine nuts, basil and white pepper. Toss with olive oil and balsamic vinegar. Refrigerate and serve cold.
Note: This makes a ton, but the leftovers keep really well.
Scallop Potatoes: Very Good!
Courtesy of Pam Cooney
1 half stick Oleo or butter melted
1 pint sour cream
1 can cream of chicken soup (can also use cream of mushroom)
2 cups grated cheddar cheese
1 medium onion chopped fine
2 lbs. hashbrown shredded potatoes frozen
Mix melted butter, sour cream, cream of chicken soup, cheese and onions together.
Pour over hashbrowns.
Toss until potatoes are well coated.
Put in baking dish (13x9, spray with cooking spray).
Top with breadcrumbs.
Bake at 350 degrees for 40-45 minutes or until hot and bubbly.
These potatoes make the house smell delish and they taste amazing.
Finally, the piece de resistance Bec's almond pound cake, strawberry, vanilla pudding, whip cream trifle. It was absolutely delish!!! We also had easter cupcakes which were oh so good!
Happy Easter!! We love you!
