Boneless pork loin rib, with caramelized onions and apples. Pre-heat your oven to 400. Season the pork loin with lots of kosher salt, pepper, and your choice of thyme, rosemary, etc. Chop onions and apples roughly, and place in pan. Put the roast in, fat side up. Leave oven at 400 for about 20 minutes, then reduce the heat to 325. At this point add a little water or broth to the pan. I also like to spread some unsweetened applesauce over the loin. Cooking times will vary according to weight, but for a typically double (whole)  roast, you’re looking at 2-2.5 hours. The internal temperature should be 150. When done, place pork on a serving platter, cover loosely with foil, and let rest for 10-15 minutes. Enjoy!
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Boneless pork loin rib, with caramelized onions and apples.

Pre-heat your oven to 400. Season the pork loin with lots of kosher salt, pepper, and your choice of thyme, rosemary, etc. Chop onions and apples roughly, and place in pan. Put the roast in, fat side up.

Leave oven at 400 for about 20 minutes, then reduce the heat to 325. At this point add a little water or broth to the pan. I also like to spread some unsweetened applesauce over the loin.

Cooking times will vary according to weight, but for a typically double (whole)  roast, you’re looking at 2-2.5 hours. The internal temperature should be 150.

When done, place pork on a serving platter, cover loosely with foil, and let rest for 10-15 minutes. Enjoy!

49thparallelblues: Prosciuttino and green onions for an eggstravagant New Year’s brunch! Does this really merit a recipe? Oh, why not! :) The prosciuttino I used was a wildly spiced edition, which really livened this dish up. Warm your pan on medium high heat, slice the prosciuttino into 1/4” slabs and cook until crispy. Add your eggs (scrambled or not, as you please), sprinkle with chopped green onions, reduce heat slightly, and cook to your desired level of “done-ness”. I like my yolks runny but the whites opaque. I found that I needed no extra salt or pepper, as the prosciuttino added more than enough zing! Enjoy!
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49thparallelblues:

Prosciuttino and green onions for an eggstravagant New Year’s brunch!

Does this really merit a recipe? Oh, why not! :)

The prosciuttino I used was a wildly spiced edition, which really livened this dish up. Warm your pan on medium high heat, slice the prosciuttino into 1/4” slabs and cook until crispy. Add your eggs (scrambled or not, as you please), sprinkle with chopped green onions, reduce heat slightly, and cook to your desired level of “done-ness”. I like my yolks runny but the whites opaque.

I found that I needed no extra salt or pepper, as the prosciuttino added more than enough zing! Enjoy!

49thparallelblues This is a really easy and near foolproof recipe for roast chicken. Preheat the oven to 475. Take the chicken out of the fridge about 30 minutes before cooking. While it’s warming, chop up vegetables (sweet potatoes, carrots, onions, etc) along with a head of garlic. Toss with a bit of olive oil and line the bottom of roasting pan with them. Rub the chicken with olive oil and season generously with salt & pepper (don’t forget the cavity). Stuff with thyme, rosemary or any other of your favourite herbs. Take a lemon, prick it all over with a sharp knife. Heat for 30 seconds in the microwave to release the aromatic oils, and then place inside the cavity. Put the chicken right on top of the vegetables and place in the oven. The heat can immediately be turned down to 400. One and a half hours later, it should be done. Don’t forget to baste midway if it’s looking dry. After a short rest, carve & enjoy!
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49thparallelblues

This is a really easy and near foolproof recipe for roast chicken.

Preheat the oven to 475.

Take the chicken out of the fridge about 30 minutes before cooking. While it’s warming, chop up vegetables (sweet potatoes, carrots, onions, etc) along with a head of garlic. Toss with a bit of olive oil and line the bottom of roasting pan with them.

Rub the chicken with olive oil and season generously with salt & pepper (don’t forget the cavity). Stuff with thyme, rosemary or any other of your favourite herbs. Take a lemon, prick it all over with a sharp knife. Heat for 30 seconds in the microwave to release the aromatic oils, and then place inside the cavity.

Put the chicken right on top of the vegetables and place in the oven. The heat can immediately be turned down to 400.

One and a half hours later, it should be done. Don’t forget to baste midway if it’s looking dry. After a short rest, carve & enjoy!

Veal Scallopini with lemonIngredients:2 pounds veal scallopini1 C all purpose flourSalt & fresh ground pepper, to tasteOlive oil and butter1 1/2 C chicken stock1/2 lemon, juiced, and the other half sliced thinly for garnishChopped parsley for garnishDirectionsPour the flour onto a plate, and season with salt & pepper. Dredge the scallopini in the flour and shake off the excess, set aside.Melt butter and olive oil together in  a skillet over medium heat. Add scallopini to skillet and brown on both sides. Set aside until all the veal has been cooked.After the veal has been removed from the pan, add the chicken stock to the pan over high heat and scrape the bottom of the pan to loosen all the brown bits. Cook until the liquid has been thickened.Add one tablespoon of butter, lemon juice and parsley to the sauce. Stir over high heat for another 5 minutes or so.Pour sauce over veal, Garnish with the thinly sliced lemons and parsley, and serve.
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Veal Scallopini with lemon

Ingredients:

2 pounds veal scallopini
1 C all purpose flour
Salt & fresh ground pepper, to taste
Olive oil and butter
1 1/2 C chicken stock
1/2 lemon, juiced, and the other half sliced thinly for garnish
Chopped parsley for garnish


Directions

Pour the flour onto a plate, and season with salt & pepper. Dredge the scallopini in the flour and shake off the excess, set aside.

Melt butter and olive oil together in  a skillet over medium heat. Add scallopini to skillet and brown on both sides. Set aside until all the veal has been cooked.

After the veal has been removed from the pan, add the chicken stock to the pan over high heat and scrape the bottom of the pan to loosen all the brown bits. Cook until the liquid has been thickened.

Add one tablespoon of butter, lemon juice and parsley to the sauce. Stir over high heat for another 5 minutes or so.

Pour sauce over veal, Garnish with the thinly sliced lemons and parsley, and serve.

Rosemary Braised Lamb ShanksThis is a great meal to make when you have company coming over: the prep is done in advance - and you can enjoy the guests while dinner cooks!There are a lot of good recipes out there, but this is my favorite.Ingredients:6 lamb shankssalt and pepper to taste2 tablespoons olive oil2 onions, chopped3 large carrots, cut into 1/4 inch rounds10 cloves garlic, minced1 (750 milliliter) bottle red wine1 (28 ounce) can whole peeled tomatoes with juice1 (10.5 ounce) can condensed chicken broth1 (10.5 ounce) can beef broth5 teaspoons chopped fresh rosemary2 teaspoons chopped fresh thymeDirections:Sprinkle shanks with salt and pepper. Heat oil in heavy large pot over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes. Stir in wine, tomatoes, chicken broth and beef broth. Season with rosemary and thyme. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until meat is tender, about 2 hours. Given the luxury of time, I like to simmer even longer, until the meat is just about falling off the bone!Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks. Try serving with mashed potatoes, or polenta: you really need something that can sop up all that wonderful jus!
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Rosemary Braised Lamb Shanks

This is a great meal to make when you have company coming over: the prep is done in advance - and you can enjoy the guests while dinner cooks!

There are a lot of good recipes out there, but this is my favorite.

Ingredients:

6 lamb shanks
salt and pepper to taste
2 tablespoons olive oil
2 onions, chopped
3 large carrots, cut into 1/4 inch rounds
10 cloves garlic, minced
1 (750 milliliter) bottle red wine
1 (28 ounce) can whole peeled tomatoes with juice
1 (10.5 ounce) can condensed chicken broth
1 (10.5 ounce) can beef broth
5 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme


Directions:

Sprinkle shanks with salt and pepper. Heat oil in heavy large pot over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.

Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes. Stir in wine, tomatoes, chicken broth and beef broth. Season with rosemary and thyme. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until meat is tender, about 2 hours. Given the luxury of time, I like to simmer even longer, until the meat is just about falling off the bone!

Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks.

Try serving with mashed potatoes, or polenta: you really need something that can sop up all that wonderful jus!