Kristen's Recipes

 

2 pounds – 8 short links or 4 large, hot or sweet Italian sausages

2 C. dry red wine

1/2 C. extra virgin olive oil (EVOO), divided

Salt

1 pound orecchiette pasta

1/2 C. hazelnuts

1 package or bunch chives, coarsely chopped or torn by hand

2 cloves garlic, popped from skin, 1 clove minced, divided

12 stems tarragon, 1 package or small bunch, leaves stripped from stems

Salt and freshly ground black pepper

1/2 C. grated Parmigiano Reggiano, plus more to pass at table

1 bunch green Swiss chard, stems removed and roughly chopped

A little freshly grated nutmeg, to taste

 

Place sausages in a skillet and add wine and 1 T. EVOO to the pan. Place pan over medium-high heat and let the wine reduce and evaporate, 15-18 minutes. Eventually, the casings will crisp up and the wine and oil will glaze the casings. Place a pot of water on to boil for the pasta. Salt water and cook to al dente. Heads up: you will need 1 1/2 cups, a couple of ladles, starchy cooking water just before you drain the orecchiette. Toast hazelnuts 5 minutes over medium-low heat in a small skillet. Cool a few minutes. Place the chives, garlic, tarragon, salt and pepper and nuts into food processor and turn it on. Stream in about 5 T. EVOO and process the ingredients into a smooth but thick sauce. Transfer the sauce to a bowl and stir in the cheese. The color is stronger if you stir rather than process the cheese into the sauce. Heat remaining 2 T. EVOO in a large skillet over medium high to high heat. Add greens, minced garlic and season with salt, pepper and nutmeg to taste. Sear greens, tossing them as they wilt down, 3-4 minutes. Add cooking liquids to pesto in bowl then add pasta and greens and toss to coat the pasta and let the flavors absorb, 1 minute. Serve 2 braised sausages with lots of greens alongside.

 

1 lb. whole wheat Gemelli or Penne Pasta

3 T. EVOO

1/3 lb. Pancetta, chopped into small dice

2 medium Onions, chopped

3 Bay Leaves

4 cloves Garlic, grated or finely chopped

1 28oz. can Tomatoes (San Marzano if you can get them, imports are worth it for this sauce)

1 ½ C. Chicken Stock

½ C. grated Pecorino Romano

 

Cook pasta al dente. Meanwhile, heat a large deep skillet over medium-high heat with EVOO. Add pancetta and cook for 3-4 minutes, until crispy. Add onions, bay leaves and garlic. Cook until onions are very soft and tender, 7-8 minutes. Add tomatoes and break up into pieces with back of spoon. Add stock and season with lots of pepper and a little salt. Let sauce reduce while pasta finishes cooking. Drain pasta and toss with sauce for a minute. Remove bay leaves and serve pasta with lots of grated cheese.

 

1 lb. short Pasta, such as Penne

2 T. EVOO

5 ¼” slices Pancetta, finely diced

1 small Onion, chopped

4 large Garlic Cloves, grated or finely chopped

1 tsp. Red Pepper Flakes

1 Lemon

1 Orange

½ – ¾ C. Chicken Stock

1 C. fresh Basil (about 20 leaves)

4 C. Arugula Leaves

1 C. whole-milk Ricotta

1 C. grated Parmesan, plus more for passing at table

 

Bring a large pot of water to a boil. Salt liberally, add pasta, and cook al dente. Right before draining, remove and reserve about 1 C. of the pasta water. Once the water is almost ready for pasta, heal a large skillet over medium-high heat. Add EVOO and pancetta and cook until crispy, 3-4 minutes. Add onions and garlic and season with salt, pepper and red pepper flakes. Zest lemon and orange directly into the pan, and then squeeze juice from both into the pan, careful not to drop any seeds. Add chicken stock and bring to a bubble, then turn off the heat. Coarsely chop basil and arugula. Drain pasta and add it and reserved pasta liquid to the skillet. Stir in ricotta, parmesan, basil and arugula. Serve.

 

2-4 Sweet or garlic Italian sausage

1 ball of pizza dough (or from refrigerated tube)

6-8 oz Mozzarella cheese, shredded

1 portabello mushroom cap

2 T. pickled pepper rings

1/2 onion, coarsely chopped

1 handful of corn meal

1 T. of olive oil

1 T. of milk

2 table spoons of sesame seeds

1-2 tsp. garlic, chopped

 

Brush the mushroom cap with garlic and olive oil. Grill for 8 minutes per side over medium high heat. If you do not have a grill, you can use a non-stick pan. Slice the mushroom and let stand for a few minutes. Grill sausages slowly over medium heat, allow the grease to drain. You can cut the sausage in half length-wise after it is browned to help speed the cooking process. I grilled the sausage and mushrooms at the same time, though the sausages take at least 30 minutes. Slice the sausage into disk shaped pieces about 1/4 inch thick. Roll out the dough, using the corn meal to prevent sticking to your board.

Lay out the dough on a cookie sheet. Spread the sausage on the dough, top with onions, peppers, and mushrooms. Spread the shredded cheese over top. Roll up the dough around the ingredients. Press down the ends with a fork to seal, this is important so that you do not lose your cheese. Poke holes with a tooth pick all along the top. The holes should be spaced at least 1 inch apart. This is important so that your pie does not explode in the oven. Brush the surface of the dough with milk; this will help the sesame seed stick to the dough. Sprinkle with sesame seeds. Bake at 375o for 30 minutes. Let stand at room temperature for at least 10 minutes before cutting.

4  10-oz. bone-in pork chops, frenched (I used regular bone-in pork chops, but didn’t French them, which means to clean off the area near the tip of the bone. Your call.)

3 T. extra-virgin olive oil

Kosher salt and freshly ground black pepper

1⁄3 cup balsamic vinegar

2 T. honey

4 T. unsalted butter (I used only 3 T. – it was plenty)

1 sprig fresh rosemary, torn into 1″ pieces

 

Put pork chops on a plate; drizzle with oil; season generously with salt and pepper; let sit for 30 minutes.  Meanwhile, build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high heat. Combine vinegar and honey in a 1-qt. saucepan and cook over medium heat until reduced to 1⁄4 cup. Stir in butter and rosemary and set aside.  Put pork chops on grill and cook, occasionally turning and basting with balsamic mixture, until browned and cooked through, 12–14 minutes. Transfer to a platter and let sit for 5 minutes before serving.

 

2 tsp. Vegetable oil

1 pork tenderloin (about 1 pound), cut into 1/4-inch-thick slices

2 clove garlic, crushed with press

1 package (10 ounces) frozen baby peas

3 T. reduced-sodium soy sauce

2 T. seasoned rice vinegar

1 T. fresh ginger, peeled and grated

1 T. mild molasses

1/4 tsp. crushed red pepper

 

In nonstick 12-inch skillet, heat vegetable oil over medium-high heat until hot. Add pork slices and garlic, and cook until they are browned on the outside and just lose their pink color on the inside, about 6 minutes, stirring occasionally. Transfer pork to plate. To same skillet, add frozen peas, soy sauce, rice vinegar, ginger, molasses, and crushed red pepper; cook, about 4 minutes, until peas are heated through. Return pork to skillet; toss to coat. Spoon pork mixture over rice to serve.

 

2 pork chops

1 T. olive oil

1 T. butter

Pinch red pepper flakes or more to taste

Juice of 1/2 a lemon

1/4 C. apple cider

1/2 small onion, chopped

1/4 C. maple syrup

1 apple, peeled, chopped

1 pear, peeled, chopped

1 clove garlic, minced

1 tsp. fresh rosemary, finely chopped

1 tsp. fresh sage, finely chopped

Salt and pepper to taste

 

Preheat the oven to 350F. Season the pork chops with salt and pepper on both sides. Dredge each pork chop lightly in the flour. In an ovenproof skillet over medium-high heat, heat oil, butter and red pepper flakes. When the butter is melted, place the chops into the pan. Brown the pork chops on both sides for about 2 minutes per side. Remove the pork chops from the pan and keep warm. Deglaze the pan with the apple cider and lemon juice. Cook until the liquid has reduced by 1/2. Add the onions and cook for 1 minute. Add apple, pear, garlic and maple syrup. Cook for another minute. Add the herbs and season with salt and pepper to taste. Return the pork chops to the pan and put the whole pan into the oven to finish cooking. When the chops reach 145 degrees, remove the pan from the oven. Serve with pork chops with the apple-pear sauce spooned on top.

 

1 lb. package cavatelli pasta

2 T.p olive oil

2 hot Italian sausages, crumbled

1 small onion, chopped

2 cloves garlic, chopped

1 bunch rapini, washed, roughly chopped, blanched in boiling water for 2 minutes

1/4 C. of white wine

2 C. grape tomatoes, halved

2 T.p chopped fresh savoury or other fresh herb

2 T.p chopped fresh parsley or other fresh herb

1/4 C. freshly grated Parmesan, or to taste

1/2 C. whipping (35%) cream

1 C. chicken stock

 

Heat the olive oil in a large skillet over medium heat. Add the sausage and cook until golden brown, about 3 to 4 minutes. Add the onion and sauté until onions are soft, about 3 minutes. Add garlic, sauté until softened, about another 1 minute. Add wine to deglaze the skillet. Add chicken stock and let reduce by half. Add cream and bring back to a simmer. Add the grape tomatoes, cook for 1 minute, just to soften. Toss in blanched rapini. Set aside until pasta is ready. While the sauce is cooking, bring a large pot of salted water to a rolling boil. Add the cavatelli and cook for 6 to 7 minutes or until al dente (if using fresh cavatelli, cook about 4 to 5 minutes or until al dente). Drain and add to the skillet with the sauce. Add Parmesan. Toss pasta and coat with sauce to cover over medium heat. Garnish with parsley. Season the pasta with salt and pepper to taste. Serve immediately.

 

3 pears – peeled, cored and chopped

3 T. brown sugar

2 T. lemon juice

3/4 C. pear juice

2 T. ground cinnamon, or to taste

1 T. vegetable oil

6 thin cut boneless pork chops

 

In a medium saucepan, mix the pears, brown sugar, lemon juice, pear juice, and cinnamon. Bring to boil. Cook 30 minutes, stirring occasionally, until thickened. Transfer the sauce mixture to a blender, and blend until smooth. Return to saucepan, cover, and simmer 15 minutes over low heat. Remove from heat, and allow to cool. Heat the oil in a skillet over medium heat, and cook the pork chops 8 minutes, turning once, until done. Drizzle with the pear sauce to serve.

 

1 pound Italian sausage

2 C. sliced onion

1 tsp. minced fresh garlic

2 C. sliced crimini mushrooms, cleaned

1 C. sliced zucchini

1 (28-ounce) can crushed tomatoes in tomato puree

2 tsp. dried basil

1 tsp. dried oregano

1/4 tsp. crushed red pepper flakes

1/2 tsp. salt

1 (17-ounce) package pre-cooked garlic flavored polenta, cut into 1/4-inch rounds

1 1/2 C. shredded Provolone cheese

1/4 C. freshly grated Parmesan cheese

Fresh basil leaves for garnish

 

Squeeze sausage out of the casings into a large heavy skillet. Over medium heat, sauté sausage, breaking up sausage into small pieces. Cook until sausage is no longer pink. Remove sausage from pan with a slotted spoon and drain well on clean paper towels. Reserve 1 T. pan drippings and discard other drippings. Reheat same large heavy skillet over medium heat and add reserved 1 T. pan drippings. Add onion and garlic and sauté until onion is soft. Add mushrooms and zucchini. Cook and stir frequently until all liquid evaporates. Stir in tomatoes, herbs, red pepper flakes and salt. Return sausage to pan and simmer for 5 minutes. Spread an even scant layer (about 2/3 C.) of sauce on bottom of an 11×7 inch baking pan. Add a single layer of sliced polenta rounds. Layer with 2 C. of sausage sauce, followed by 3/4 C. of Provolone. Finish with an additional layer of polenta rounds, all the sausage sauce and all the Provolone. Sprinkle Parmesan cheese atop. Bake, uncovered, in a preheated 350 degree F oven for 30 minutes or until bubbly. Let cool for 10 minutes before serving.  Garnish each serving with fresh basil leaves.

 

1/2 C. fresh cranberries or 1/4 C. canned whole cranberry sauce

1/4 C. apple juice or apple cider

2 T. snipped dried figs

1 T. packed brown sugar or granulated sugar

1/2 tsp. chopped fresh rosemary or 1/4 tsp. dried rosemary, crushed

1/4 tsp. salt

1/8 tsp. ground black pepper

6 ounces pork tenderloin

1/4 tsp. salt-free herb seasoning

Nonstick cooking spray

Hot cooked brown or long grain rice (optional)

 

For chutney: In a heavy small saucepan, stir together cranberries or cranberry sauce, apple juice, figs, sugar, rosemary, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 8 minutes or until chutney reaches desired consistency, stirring occasionally. Set aside. Meanwhile, trim fat from pork. Cut pork crosswise into six pieces, each about 1 inch thick. Press each piece with the palm of your hand to an even thickness. Sprinkle herb seasoning evenly over pork. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium-high heat. Cook pork in hot skillet for 2 to 3 minutes or until pork is slightly pink in center and juices run clear, turning once halfway through cooking time. To serve, divide pork medallions between two dinner plates. If desired, serve with hot cooked rice. Spoon some of the warm chutney over pork. Pass remaining chutney.

 

1/4 C. apricot jam or preserves

1/4 C. chili sauce

1 T. sweet-hot mustard or brown mustard

1 T. water

4 boneless pork top loin chops, 1 inch thick (about 1-1/2 pounds total)

 

For glaze, cut up any large pieces in apricot jam or preserves. In a small saucepan combine jam or preserves, chili sauce, mustard, and water. Cook and stir over medium-low heat until heated through and well blended. Remove from heat. Trim excess fat from pork chops. Place chops on unheated rack of broiler pan. Broil 4 to 5 inches from heat for 8 minutes. Turn pork chops; brush generously with glaze. Broil 8 to 12 minutes more or until juices run clear. Spoon any remaining glaze over meat before serving.

 

1/2 C. all-purpose flour

Salt and pepper to taste

4 bone-in pork loin chops, 1 inch thick

2 T. butter

1/4 C. cider vinegar

1/3 C. maple syrup

1 T. cornstarch

3 T. water

2/3 C. packed brown sugar

 

In a large resealable plastic bag, combine flour, salt and pepper. Add pork chops and shake to coat. In a skillet, brown chops on both sides in butter. Place in an ungreased 13-in. x 9-in. x 2-in. baking pan. Bake, uncovered, at 450 degrees F for 20-25 minutes or until juices run clear. Meanwhile, in a skillet, bring the vinegar to a boil. Reduce heat; add maple syrup. Cover and cook for 10 minutes. Combine cornstarch and water until smooth; add to the maple mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Place chops on a broiler pan; sprinkle with brown sugar. Broil 4 in. from the heat for 2-3 minutes or until sugar is melted. Drizzle with maple glaze.

 

Pork Chops:

1 C. fine salt

1/2 C. granulated sugar

1 T.p ea red, while, black, peppercorns

1 tsp each dried rosemary and thyme

Fresh ground pepper

4 bone-in rib chops

 

Quinoa:

1 C. Inca red quinoa

2 C. chicken broth

4 oz smoked mozzarella chopped into 1/2 inch cubes

1 small red onion finely chopped

1 C. cooked lady peas

~C. cherry tomatoes quartered

1 T.p good extra virgin olive oil

2 tsp lemon juice

zest of 1 lemon

S&P

chopped cilantro for garnish

 

Garlic Lime Sauce:

1/4 C. fresh lime juice

1 garlic clove minced

1/4 tsp. red-pepper flakes

1/3 C. olive oil

2 T. chopped fresh cilantro

 

In a large sauce pan, bring all ingredients, except the chops, to a boil. Stir until sugar and salt dissolves. Fill a large container halfway with ice. Add salt mixture. Allow to cool, about 10 minutes. When brine is cool, submerge chops. Cover container and refrigerate for 1 to 3 hours. In a large pot, bring the chicken broth to a boil. Add quinoa. Cover, lower heat to simmer, and simmer for 15-20 minutes until tender, but not mushy. Keep warm. Preheat grill to high heat. Remove chops from brine and discard brine. Rinse chops thoroughly under cold water and pat dry. Sprinkle chops liberally with fresh ground pepper. On a folded paper towel, pour a small amount of olive oil. Using tongs, apply the oil onto the grill grates. Place chops on the grill. They will sizzle and you may get some small flare-ups, this is fine. Let chops cook for about 2 minute then give the chops a quarter turn. Let cook for about 3 minutes more then flip and repeat. Remove chops when they are medium-rare to medium. I cook mine to a temperature of 140 degrees-f. They as a little pink. No worries when you are eating good pork. In a mixing bowl, add the quinoa, onions, tomatoes, and lady peas. Toss gently. Add remaining ingredients except the cilantro and toss lightly to combine. For the sauce: whisk together lime juice, garlic, red-pepper flakes, and 1/4 tsp. salt, then add oil in a slow stream. Add cilantro and whisk to combine. Serve over chops.

 

2 1/4 C. chicken stock or low-sodium broth

1 small shallot, minced

1 garlic clove, minced

2/3 C. quinoa

2 T. wheat berries

1 thyme sprig

1 bay leaf

2 T. extra-virgin olive oil

Four 5-ounce boneless pork loin chops, trimmed of fat

Salt and freshly ground pepper

2 dried pear halves, diced

4 dried apricot halves, sliced

1/4 C. dried sour cherries (1 ounce)

2 T. ruby port

 

Preheat the oven to 350°. In a small skillet, combine 1/4 C. of the stock with the shallot and garlic and cook over moderate heat for 2 minutes. Add the quinoa, wheat berries, thyme and bay leaf. Add 1 C. of the stock and bring to a simmer. Scrape the mixture into a 9-inch square baking dish, cover with foil and bake for about 15 minutes, or until the quinoa and wheat berries are tender. Remove the pilaf from the oven and keep covered. Heat the olive oil in a large skillet. Season the pork chops with salt and pepper and brown them in the skillet over moderately high heat, about 4 minutes per side. Transfer to a plate. Add the dried pears, apricots and cherries to the skillet and cook for 1 minute. Add the port and cook for 1 minute. Add the remaining 1 C. of stock and simmer over moderately high heat until reduced to 1/3 C., about 5 minutes. Add the pork chops and any accumulated juices and cook over moderate heat, turning the pork a few times, until it is hot and just cooked, about 2 minutes.  Uncover the pilaf and fluff it with a fork; season with salt and pepper. Mound the pilaf on plates. Set the pork chops on the pilaf, top with the fruit sauce and serve.

1 pound lean pork, diced

1 T. vegetable oil

2 apples, peeled, cored, chopped

1/2 C. chopped onion

2 T. flour

1 to 2 tsp. curry powder, to taste

1/4 tsp. salt

1/4 tsp. ground ginger

1/4 tsp. garlic powder

2 C. chicken broth

1 T. lemon juice

1/4 to 1/2 C. golden raisins, optional

Hot cooked rice

 

In a large skillet, heat oil over medium heat. Brown the diced pork. Add apples and chopped onions; brown lightly. Add 2 T. flour and curry powder; stir to blend. Stir in remaining ingredients. Cover and simmer for 35 to 45 minutes. Serve with hot cooked rice. Serves 4 to 6.

 

1 pound pork tenderloin

5 T. butter

4 Golden Delicious apples, cored

1 tsp. brown sugar

2 large shallots, peeled and chopped

1 T. fresh thyme

¼ C. Calvados

1 C. half-and-half

¼ C. apple cider

 

Slice pork into ½ inch thick slices. Place between wax paper and flatten with a mallet. Wrap or cover and refrigerate. Melt twp T. butter in large skillet over medium heat. Add apples and sugar. Brown apples lightly, for about 5-6 minutes. Remove from skillet, and set aside. Melt two more tsp. of butter over high heat. Add the pork. Season with salt and pepper. Sauté until cooked through and lightly browned, about 2 minutes per side. Set aside, keeping the pork warm. Melt one tsp. butter in the same skillet. Brown shallots, adding the fresh thyme. Add Calvados and boil until reduced to glaze. Blend in half-and-half and cider and boil until entire mixture thickens. Season with salt and pepper. Reheat apples and pork. Serve with sauce.

1 lb. pork tenderloin

1/2 tsp. black pepper

1/2 tsp. sage, crushed

1/2 tsp. thyme

1/2 tsp. ginger

1/2 tsp. cinnamon

1 T. vegetable oil

1 onion, minced

1 apple, cored and coarsely chopped

1/2 C. apple cider

 

Slice pork crosswise into 8 medallions. Mix pepper, sage, thyme, ginger and cinnamon and coat pork medallions. Heat oil in a large skillet; saute pork on both sides until it is brown. Remove from pan and reserve, covered, to keep warm. Add onion and chopped apples to skillet and sauté until golden. Add apple cider and heat to simmer. Put pork in liquid, cover and simmer 5 minutes. Makes 4 servings.

1-1/2 C. coarsely chopped onion (about 1 large)

1/4 C. dark rum (or 1/4 C. apple juice)

2 T. lemon juice

1/2 tsp. garlic powder

1/2 tsp. dried crushed red pepper

1/2 tsp. dried thyme

1/2 tsp. ground cinnamon

1/8 tsp. ground nutmeg

4 (5 oz) lean center-cut pork loin chops (1/2-inch thick), trimmed

Cooking spray

 

Combine first 8 ingredients in a large heavy-duty zip-top bag. Add pork, and seal bag; turn to coat. Marinate in refrigerator at least 8 hours, turning occasionally. Remove chops from marinade, discarding marinade.  Preheat the grill. Place pork chops on grill rack coated with cooking spray; grill, covered, 10 minutes or until done, turning once.

 

Yield: 4 servings

Calories: 206

Fat: 9g

Fiber: 1g

 

16 oz. extra-lean pork tenderloin, cut into bite-size pieces

1/2 C. chopped onion

4 C. shredded cabbage

1 C. water

1/2 C. Splenda Granular

1/2 C. apple cider vinegar

3 T. all-purpose flour

1/8 tsp. black pepper

 

In a large skillet sprayed with butter-flavored cooking spray, brown meat and onion for 6 to 8 minutes. Add cabbage and 3/4 C. water. Mix well to combine. Continue cooking for 5 to 6 minutes or until cabbage is tender. Stir in Splenda and vinegar. In a small bowl, combine remaining 1/4 C. water, flour, and black pepper. Add flour mixture to cabbage mixture. Mix well to combine. Continue cooking for 5 minutes or until mixture thickens, stirring often.

 

Yield: 4 servings

Calories: 200

Fat: 4g

Fiber: 2g

 

1 (10-3/4 oz) can reduced-fat cream of mushroom soup

1/3 C. fat-free milk

1 egg, slightly beaten, or   equivalent in egg substitute

1-1/4 C. reduced-fat biscuit baking mix

1/2 C. yellow cornmeal

1/4 C. Splenda Granular

1/2 C. frozen whole-kernel corn, thawed

1 C. frozen chopped broccoli, thawed

1-1/2 C. diced extra-lean ham

1/8 C. shredded reduced-fat Cheddar cheese

1 tsp. dried parsley flakes

 

Preheat oven to 350 degrees: Spray an 8-by-8-inch baking dish with butter-flavored cooking spray. In a large bowl, combine mushroom soup, milk, and egg. Stir in baking mix, cornmeal, and Splenda. Add corn, broccoli, ham, Cheddar cheese, and parsley flakes. Mix well to combine.  Spread mixture evenly into prepared baking dish. Bake for 30 to 35 minutes or until a toothpick inserted in center comes out clean. Place baking dish on a wire rack and let set for 5 minutes.

 

Yield: 8 servings

Calories: 205

Fat: 5g

Fiber: 2g

Pot-roasted Pork in White Wine with Garlic, Fennel, and Rosemary

1 (3 lb./1.5 kilogram) pork loin, off the bone and skin removed

Salt and freshly ground black pepper

1 T. fennel seeds

2 to 3 large knobs butter

Olive oil

8 cloves garlic, skin left on

1 handful fresh rosemary, leaves picked

4 bay leaves

1 fennel bulb, sliced

1/2 (750 ml) bottle Chardonnay

This pork recipe takes me about 5 minutes to prepare and get in the oven, so it’s nice and quick as well as being unbelievably light, fresh and tasty. Also, pot-roasting the pork as opposed to straight roasting gives you a lovely natural sauce made with the meat juices and the wine. Preheat the oven to 400 degrees F (200 degrees C). With 2 or 3 bits of string, tie up your pork loin, do this any way you like. It doesn’t have to be fussy, you just want to keep the meat in a snug shape while it’s cooking. Season generously with salt and pepper, then roll the meat in the fennel seeds until covered. In a casserole pan or roasting tray, fry the meat for a couple of minutes in half the butter and a little olive oil, until nice and golden. Throw in the garlic, herbs, fennel, and wine, then cover the tray loosely with some wet greaseproof paper and cook until an inserted meat thermometer reaches 150 degrees F. As the pork loin is off the bone it cooks very quickly. Remove from the oven and allow the meat to rest on a plate. Then, without using any more heat, finish off your sauce in the pan, scraping any goodness off the bottom and adding the rest of the butter. Remove any large bits.

1 pound(s) fresh egg noodles

2 tablespoon(s) sesame oil

1 tablespoon(s) dark soy sauce

2 eggs

1 pinch(s) salt

1 tablespoon(s) peanut or vegetable oil

 

Sesame Sauce:

2 tablespoon sesame seed paste, diluted with 3 tablespoons warm water

2 tablespoon dark soy sauce

2 clove garlic, finely chopped

2 scallions, finely chopped

1 tablespoon white rice vinegar

2 teaspoon sugar

2 teaspoon hot oil (chili oil)

1/2 teaspoon salt

 

1 cucumber, peeled, seeded, and shredded

1/2 pound roast pork, cut into 2-inch strips

 

Cook the noodles in a large pot of boiling water 4 to 5 minutes. Rinse under cold water and drain thoroughly. Add the sesame oil and soy sauce to the noodles and toss well. Cover and refrigerate until ready to serve. Beat the eggs with the salt and set aside for 10 minutes. Heat a scant teaspoon oil in a wok over medium-high heat. Pour in 1/4 of the beaten egg and make an egg sheet by swirling egg onto sides of wok. Lift up and flip over and let cook briefly on the other side. Repeat to make 3 more sheets. Let the egg sheets cool. Shred into 2-inch-long strips. Set aside. To make the Sesame Sauce: Mix the sesame seed paste, soy sauce, garlic, scallions, vinegar, sugar, hot oil, and salt in a small bowl. When it is time to serve, add the sauce to the noodles and toss well. Transfer the noodles to a large platter. Top with the egg strips, shredded cucumber, and roast pork and toss to mix. Variations: Shredded cold chicken can used instead of roast pork. You can also substitute bean sprouts and shredded Chinese cabbage for the cucumbers. From: Dim Sum Made Easy