Birthday Dinner 

For My Sister-In-Law 

Maryellen

4/8/15

Asparagus with Prosciutto

Cured Black Olive's & Tomato

White Wine Vinaigrette 
Shaved Romano Cheese

 

Brasato di Maiale Nero

(Braised Pork in the Black) 
served with Gemelli Pasta

Parmesan & Parsley Biscuits

Apple & Almond Milk Crepes

Recipes

 Asparagus & Prosciutto with
White Wine Vingrette
Serves 4

Ingredients:

16 Asparagus spears (par boiled), drained and paper towel dried

4 slices of Prosciutto

8 grape tomatoes, cut in half

16 cured black olives

Mixed greens

Vinaigrette 

1/4 cup White Wine Vinegar

1 tablespoon of fresh lemon juice

1/2 cup Extra Virgin Olive Oil

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

1/8 teaspoon salt

1/8 teaspoon White pepper.

Add all the Vinaigrette ingredients to a medium bowl, and blend well with a wire whisk. Set aside

Divide on four salad plates, the greens, olives and tomatoes.

Wrap a prosciutto slice around 4 asparagus spear and place on top of the salad.

Use about 3 tablespoons of vinaigrette on each prepared plate, than  and garnish with  Shaved Romano cheese.

 

Brasato Di Maiale Nero

Serves 6 to 8 servings 

Ingredients:

1 (4-pound pork loin) tied at regular intervals with butcher's twine

2 teaspoons kosher salt 

8 fresh sage leaves

2 1/2 ounces pancetta

3 cloves garlic, crushed

1/4 cup fresh Italian parsley leaves

1/4 cup extra-virgin olive oil

1 cup plus 1 cup red wine

1 (28-ounce) can crushed tomatoes and their juices

Black pepper

 

Directions:

Season the pork with salt, rubbing it into the meat, and place the sage leaves around the loin, secured under the twine. Set aside for 30 minutes

Minced together the pancetta, garlic and parsley to form a homogenous, smooth mixture ( I did this in  food processor-)

 

In a large, cast-iron casserole or Dutch oven, heat the olive oil and add the pork paste, cooking until it has melted into the oil. Place the pork loin in the pan and brown on all sides so that a uniform crust is formed.

Add one cup of red wine and reduce by 3/4. Add the remaining cup of red wine and the tomatoes, cover, and bring to a low simmer. Cook for 2 hours, until meat is fork tender.

Remove from the casserole, allow to rest 15 minutes, and remove the string and sage leaves. Sliced into 1/3 inch thick slices.

Meanwhile, cook the Gemelli pasta, al dente. Serve the pork with the Red Wine Tomato Sauce.  A nice Red Merlot compliments this dish.

Parmesan and Parsley Biscuits
Yield 12 Biscuits

Ingredients:

3 cups all purpose flour

3/4 cup grated Parmesan cheese, divided

1/4 cup sugar

2 Tablespoons of baking powder

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/2 cup (l stick) chilled unsalted butter, cut into 1/2-inch cubes

1/4 cup chopped fresh Italian parsley (you can also use, instead fresh chives)

1 cup (or more) chilled whole Milk (I used Almond Milk with Vanilla) either is fine

Preheat the oven to 400 degrees; lightly sprinkle a heavy baking sheet with flour; set aside

Combine 3 cups flours, 1/2 cup cheese, sugar, baking powder, salt and pepper in a large bowl (you can also use an Electric mixer using the paddle attachment)

Add butter and rub in with you fingertips or if using the electric mixer- the paddle)  until coarse meal forms. Add the parsley. Gradually add 1 cup of milk or the Almond Milk until moist clumps form and adding more milk by the tablespoon if mixture is too dry.

Gather into a ball. Press on lightly floured work surface into an eight inch round  and about 1 inch thick

 

Using 2-inch diameter cutter, cut out biscuits. Repeat, gathering and pressing out dough until all dough is used- you should have 12 biscuits.

Arrange on baking sheet; sprinkle with remaining 1/4 cup cheese and bake in a 400 degree oven,  for about 15 minutes and serve warm. Can be made earlier in the day and reheated in a 350 degree oven.

 

  

Apple and Almond Milk Crepes
Serves 4

Ingredients:

Crepes 

Yield: 8-10 crepes 

1 cup (8fl oz) Almond Milk (or regular milk)
4 large eggs
1 cup unbleached all-purpose flour (5 oz)
2 tablespoons canola or safflower oil, plus extra for greasing
1 teaspoon Almond Extract
 1/4 teaspoons salt

Making the Crepes
In a blended, combine the milk, eggs, flour oil and almond extract and salt. Blend until smooth, scraping down sides once. Let rest for about 30 minutes.

Heat an 8-inch crepe pan or frying pan over medium heat, until a drop of water flicked onto the surface sizzles.

Wipe the surface of the pan with an oiled paper towel. Pour a small handful of batter into the pan and quickly swirl the pan just to cover the bottom with the batter. Cook until the crepe no longer looks wet and the edges begin to curl and brown, about 1 minute..  Using a flexible heatproof spatula, flip the crepe.  Cook for another 10-15 seconds, then slide the crepe onto a waxed paper covered plate.

Contiute with this proecedue until you have used all the batter, this 
should yield 8 to 10 crepes. As you continue making the crepes, place a piece of wax paper between each crepe. These crepes can be made the day before, covered and refrigerated, -also, they will keep for 2 to 3 days, or you can also freeze them.  When ready to use, bring to room temperature.

For the Apples

Ingredients:

3 medium tart apples, peeled, halved, cored and sliced lengthwise 1/4-inch thick, about 3 cups.

2 tablespoon of unsalted butter

2 tablespoons of sugar

In a 10-inch frying pan over medium heat, melt the butter. When the butter starts to foam, add the sugar and the apple slices. Saute the apples until golden brown, 8-10 minutes.  Transfer to a warm bowl. The apple can be made, earlier in the day or one day ahead, refrigerated, brought to room temperature and reheated in the oven.

Plating the Crepes & Apples

and serving

Ingredients:

4 tablespoons butter

4 tablespoons sugar

4 tablespoons Amaretto (Option)

Fold each crepe in half, then in half again to form a triangle ( you will have 12 triangles). In a 10-inch frying pan heat two tablespoons each butter and sugar. When the butter foams, place 4 of the folded crepes in the pan and cook until they sizzle, 6 minutes.  Gently turn the crepes over with a spatula, remove the pan from the heat, and add tablespoons of Amaretto. Return the pan to the heat and swirl to coat each crepe well. Spoon 2 crepes each onto 2 warmed dessert plates. Continue this process with the other four crepes. 

Divide the warmed sauteed apples onto each crepe plate and serve.

Slightly sweetened whipped cream or Vanilla Ice Cream, brings this dessert up another level.  YUMMY

Enjoy, Chef Ed