Displaying items by tag: pork

This is a terrific way to cook winter greens. We used dandelion, but Swiss chard, turnip greens, collards and escarole will all work.


1 cup pecans

1 egg white

1 tablespoon sugar


1 tablespoon olive oil

5 strips bacon, diced

1 cup chopped onions

1 teaspoon chopped garlic

2 bunches dandelion greens, stems removed

3 tablespoons wine vinegar

Preheat oven to 350 F.

Toss pecans with egg white and sugar. Lay on a parchment-lined baking sheet and bake for 10 minutes or until pecans are dry and crisped.

Heat oil in a skillet over medium heat. Add bacon and sauté for 5 to 7 minutes or until crisp.

Remove bacon and reserve. Add onions and garlic and sauté until softened.

Drain all but 1 tablespoon of fat and add greens. Sauté for 3 to 4 minutes or until just wilted.

Add vinegar and mix together. Place on a platter and scatter with bacon and pecans. Serve warm. Serves 4.

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Double-smoked bacon adds a special twist to this recipe, but good-quality ordinary bacon works just as well. Serve the tart as a first course with a scattering of arugula. If wild leeks aren't available, the white and light green parts of conventional ones, thinly sliced, can also be used.



1½ cups all-purpose flour

½ teaspoon kosher salt

½ cup cold unsalted butter cut in cubes

¼ cup cold water

1½ teaspoon white vinegar


1 tablespoon olive oil

1 cup (5 ounces) double-smoked bacon, chopped

3 cups coarsely chopped wild leeks

¼ cup white wine

¼ cup whipping cream

¼ cup milk

1 large egg

1¼ cups grated white cheddar cheese

Salt and freshly ground pepper


Place flour and salt in a food processor. Scatter over butter and process with on-off motion until mixture resembles fresh bread crumbs. Remove from processor and place in a bowl. Combine water and vinegar and add just enough liquid to bring dough together. Knead gently until dough forms a ball. Wrap pastry in plastic and chill for 30 minutes.

Roll out pastry thinly on a lightly floured surface and fit into a 9-inch tart pan. Cut off any overhang. Place in the freezer to chill for 30 minutes or until very firm.

Preheat oven to 375 F. Place tart pan on a baking sheet. Line pastry with foil and fill with pie weights. Bake for 15 to 20 minutes or until pastry is set. Remove weights, prick base of tart with a fork and bake 5 minutes longer or until pastry is dry to the touch. Set aside to cool. Turn oven temperature down to 350 F.

Heat oil in skillet over medium heat to make the filling. Add bacon and sauté for 2 minutes or until fat is rendered. Pour off fat. Add leeks and continue to sauté until leeks are softened (about 3 to 4 minutes). Pour in white wine, bring to boil and boil for 2 minutes or until fully evaporated. Set aside to cool.

Combine cream, milk and egg in a large bowl and beat until uniform. Stir in cheese and leek mixture and season well with salt and pepper. Fill tart shell. Bake tart in the lower third of the oven for 25 to 30 minutes or until filling is slightly puffed and golden. Serves 4 with leftovers.

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This is the signature dish of Daniela Molettieri from Quebec’s Institut de tourism et d’hôtellier. Add a few steamed root vegetables for colour. To toast hazelnuts, place them whole in baking pan in 350 F oven for about 8 minutes or until golden and fragrant.

Servings: Eight

Prep Time: 35 minutes

Ready In: 1½ hours


Butternut Squash and Roasted Hazelnut Puree:

1½ pounds (750 grams) peeled and diced butternut squash

½ cup diced butter

Salt and freshly ground black pepper

⅓ cup finely chopped toasted hazelnuts

Mushroom Stuffing:

3 tablespoons butter

8 oz (250 grams) finely chopped mixed mushrooms

½ cup minced shallots

1 tablespoon chopped fresh thyme leaves

1 teaspoon minced garlic


½ cup dried mushrooms, preferably porcini

1½ cups veal or beef stock

2 tablespoons butter

2 veal or pork tenderloins (about 2 pounds/1 kilogram)


Bring squash to boil in salted water for about 15 to 20 minutes or until very soft. Drain well and return to pot. Using potato masher, mash until smooth with ½ cup butter, salt and pepper. Stir in hazelnuts. Set aside and keep warm.

Preheat oven to 350 F.

Melt 3 tablespoons of butter in a large skillet over medium high heat; cook mushrooms, shallots, thyme and garlic together, stirring occasionally until any liquid has evaporated. Set aside to cool. Season with salt and pepper.

Butterfly the veal tenderloins by cutting them through the middle to about 1/2-inch of the other side. Open like a book. Stuff with enough mushroom mixture to make a thin layer and close back up.

Tie tenderloins with butcher’s twine at about 2-inch intervals and place seam-side down on parchment-paper lined baking sheet. Season with pepper and salt. Place in oven and roast for about 45 to 55 minutes depending on thickness or until meat thermometer reaches 140 F for medium rare. Let rest for at least 5 minutes before slicing.

Combine dried mushrooms and stock in a saucepan. Bring to a simmer on medium heat and cook for 10 minutes or until reduced to about half. Drain through a fine mesh sieve and return stock to saucepan. Whisk in 2 tablespoons of butter and season with salt pepper, if needed.

Spread squash in centre of plate and place veal slices alongside. Spoon sauce beside meat.


The combination of veal with mushrooms and hazelnuts strongly points in Italy’s direction. So as not to overpower the delicate meat, consider a medium-bodied red, such as earthy Chianti Classico. Rioja from Spain is another fine option. But don’t shy away from most Italian or Spanish whites, either. Veal is friendly to both colours. Beppi Crosariol

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Less widely known than its Spanish counterpart, Portuguese cuisine is having a renaissance. When I was in Lisbon, modern chefs were creating lighter variations of traditional dishes, which in the past tended to be be heavy and quite salty but always contained fresh, local ingredients. This hearty, flavourful pork-and-clam recipe is one of the most popular dishes in the country. Warning: Do not salt this dish until the end, because the natural saltiness of the clams and other ingredients may make it unnecessary.


Preparation time: 20 minutes

Ready time: 1 hour

Servings: 6




2 pounds (1 kilogram) littleneck clams

8 ounces (250 grams) prosciutto (preferably in one piece)

4 ounces (125 grams) smoked Portuguese chouriço sausage (or Spanish chorizo)

2 tablespoons olive oil

3 cups thinly sliced Spanish onions

1 tablespoons chopped garlic

1 green pepper, diced

1 cup white wine

28-ounce (796 grams) can tomatoes, puréed

1 bay leaf

1 teaspoon sweet Spanish paprika

2 tablespoons chopped Italian parsley

2 tablespoons chopped cilantro




Place clams in a colander and rinse thoroughly with cold water. Chill until ready.

Trim rind from prosciutto and dice into ½-inch pieces. Cut chorizo into the same-sized pieces.

Heat oil in heavy, high-sided sauté pan or skillet on medium high heat. Add prosciutto and sausage, and sauté for 3 to 4 minutes or until starting to brown. Remove from skillet with a slotted spoon and reserve.

Add onions and garlic to skillet. Sauté for 4 minutes or until softened. Stir in green pepper and cook 1 minute longer. Pour in ½ cup wine, tomatoes, bay leaf and paprika. Bring to boil, cover and simmer for 20 minutes. Return the prosciutto and sausage and simmer uncovered 10 minutes longer. The sauce can be made ahead of time to this point.

Spoon sauce into a cataplana, or sauté pan. Add parsley and coriander and bring to a simmer. Bring remaining white wine to a boil in a large pot. Add clams, cover and cook for 5 minutes, or until clams open. Discard any clams that don’t open. Spoon clams and 1 tablespoon cooking liquid into sauce, pushing them down into sauce. Taste sauce, adding more cooking liquid if needed for seasoning or to thin it out slightly. Take pan to table and serve.

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Presentation changes your viewpoint of a dish. Taking three elements and stacking them as in this salad make it a visual winner.


Preparation time: 15 minutes

Ready time: 40 minutes

Servings: 4





1 teaspoon chopped garlic

2 cups packed fresh basil leaves

1/2 cup olive oil

1/2 cup grated Parmesan

Salt and pepper to taste


Roasted pears:

2 Bosc pears, not quite ripe

2 tablespoon melted butter

1 tablespoon brown sugar

1 ball burrata (buffalo mozzarella or fior di latte would also work)

8 slices prosciutto




Heat oven to 400 F

Place garlic, basil, olive oil and Parmesan in a food processor or blender, and process until smooth. Season with salt and pepper, and reserve.

Slice pears in half and remove core. Cut each half into 4 slices

Combine butter and brown sugar, and toss with pears. Place on baking sheet and bake for 25 to 40 minutes depending on ripeness. They should be just tender. Let cool.

Slice the burrata horizontally into 4 pieces. Place each slice on a serving plate. Top with pears and finish with prosciutto. Garnish plate with pesto.

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Although charcuterie is a trendy dish in many restaurants, it makes a refreshing main course for a summer dinner.  Buy your favourite kinds and serve with this hearty salad dressed with bagna cauda vinaigrette, a tradtional Italian dip for vegetables.

Prep time: 20 minutes

Ready in: 30 minutes

Serves: 4

2 tbsp lemon juice
1 tsp chopped anchovies
1 tsp chopped capers
½ tsp chopped garlic
1/3 cup olive oil
Salt and freshly ground pepper
1 tbsp chopped parsley

4 oz Prosciutto
4 oz Cured Sausage
2 oz Bresola
4 oz shaved Parmesan

1 cup sugar snap peas
6 radishes, thinly sliced

4 green onions cut on the diagonal into 2-inch pieces

½ fennel bulb, shaved
4 figs, quartered

Stir lemon juice with anchovies, capers and garlic in a medium bowl. Gradually whisk in olive oil. Season with salt and pepper. Stir in parsley.

Arrange meat and Parmesan around a large platter. Slice sugar snap peas in half, lengthwise. Toss sugar snaps, radishes, green onions and fennel with half of the vinaigrette and figs and  mound in the centre of platter. Place remaining vinaigrette in a bowl to serve with the dish. 

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In Spain, traditional paella is made outside on a wood-burning grill – the paella soaks in the smokiness. Don’t overload your pan, the rice should be the star. Check that your paella pan fits in the smoker before you get started. You want the smoker to be about 400 F and the liquid to simmer, otherwise raise the heat.

  • Preparation time: 30 minutes
  • Ready time: 1 hour 30 minutes
  • Servings: 8


8 skinless chicken thighs, on the bone, excess fat trimmed

Salt and freshly ground pepper

1/3 cup olive oil

1/2 Spanish onion, chopped

1 red pepper, diced into 1/2-inch pieces

2 chorizo sausages, sliced in half moons

1 tbsp chopped garlic

1 tsp hot smoked Spanish paprika

1 tbsp chopped fresh thyme

1 1/2 cups finely chopped tomatoes, fresh or canned

2 cups short grain rice, Valencia (Spanish) or arborio

4 to 5 cups hot chicken stock or water

1 tsp saffron threads

1 lb shrimp, shelled

1 cup peas, defrosted if frozen

1 lb clams

1/4 cup chopped parsley

lemon wedges



Season chicken with salt and pepper. Heat 3 tbsp oil in large skillet or 15-inch paella pan on medium-high heat on grill or stovetop. Add chicken pieces and fry 3 minutes per side or until golden. Remove from skillet. Reserve. Add 2 more tbsp oil. Add onion, pepper and chorizo and sauté for 2 minutes. Stir in garlic, paprika and thyme. Sauté for 1 minute. Add last tbsp oil. Sprinkle rice into pan. Sauté, stirring frequently for two to three minutes or until coated with oil. Stir in tomatoes. Season well.


Combine stock and saffron and add 4 cups stock reserving the remainder as needed. Bring to boil, boil, reduce heat to medium, return chicken and push down into rice. Transfer to smoker. Cover with lid. Smoke 15 to 20 minutes or until rice is al dente. Stir rice around and add shrimp, peas and clams. Cook for 10 to 15 minutes longer or until clam shells open. Remove from heat.

Sprinkle with parsley and garnish with lemon wedges.

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This stunning cheese pie is presented like a galette or country pie. You can make this free-form or in a baking dish. Although one is enough for eight people, I found I needed another one for seconds. Vary the cheeses for different tastes and fold in cooked baby spinach, roasted cherry tomatoes or chopped green olives for layers of flavour.

Prep time: 1 hour, including chilling pastry

Ready in: 2 hours

Serves: 8




2 cups all-purpose flour

1/2 cup grated Parmesan cheese

1/2 teaspoon salt

3/4 cup unsalted cold butter, cut into cubes

1/2 cup cold water



1 tablespoon olive oil

16 thin slices pancetta

2 cups mascarpone

2 egg yolks

2 eggs

1 cup grated provolone

1 cup grated Asiago

1 tablespoon Dijon mustard

2 tablespoons chopped parsley

Salt and freshly ground pepper

1 egg, beaten with 1 tablespoon water



Combine flour, Parmesan cheese and salt in the bowl of a food processor. Add butter and pulse until mixture resembles coarse crumbs. Drizzle in enough water so that pastry starts to come together. Dump into a bowl and, using your fingertips, combine gently into a smooth ball. (This prevents overprocessing the pastry). Cover with plastic wrap and refrigerate 30 minutes.

Preheat oven to 375 F. Heat oil in a skillet over medium heat. Fry pancetta slices until crisp, about 2 minutes per side.

Mix together mascarpone, egg yolks and whole eggs in a bowl. Stir in provolone, Asiago, mustard and parsley. Season with salt and pepper to taste.

Roll out chilled pastry to fit a 9-by-13-inch baking dish or tart pan with a removable bottom, leaving about 2 inches of overhang.

Layer fried pancetta on top of crust. Spread egg and cheese mixture over top. Fold overhanging pastry over filling – it will not cover the entire top – and brush with egg wash. Bake 30 to 35 minutes or until filling is firm and crust is golden.



This torta combines some of the same ingredients, but it’s baked and filled with melted cheese, a wine-friendly profile. Specifically, it will be good with an aromatic white, such as gewurztraminer and pinot gris, especially from Alsace. -Beppi Crosariol

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Lincoln logs made an appearance on The Sopranos when Carmela made Lincoln log sandwiches out of hot dog rolls, hot dogs and cream cheese. Serve this more elegant version on crostini as an hors d’oeuvre.

Prep time: 25 minutes

Ready in: 2 hours 25 minutes, including chilling

Makes: 3 rolls



1 250-gram (8-ounce) package firm cream cheese

1/3 cup melted butter

2 tablespoons freshly grated horseradish

1 tablespoon hot pepper sauce

3 green onions, finely chopped

2 tablespoons chopped parsley

2 teaspoons lemon zest

Salt to taste

6 slices prosciutto



Combine cream cheese, butter, horseradish, hot pepper sauce, green onions, parsley and lemon zest. Add salt to taste. Divide mixture into three portions, and roll in plastic wrap into 5-inch logs. Chill for one hour.

Overlap two prosciutto slices lengthwise on plastic wrap. Place a log on long side. Roll up using plastic wrap as your guide. Cut off any ends. Repeat with remaining prosciutto and logs. Chill again. Cut into slices for serving.

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Chef Nick Liu serves pork belly at Chinese New Year. If you can’t find Shaoxing rice wine, substitute dry sherry.

Prep time: 10 minutes

Ready in: 2 hours 30 minutes

Serves: 4 to 6



1 kilogram (2 pounds) pork belly

1 teaspoon salt

4 teaspoons sugar

3 tablespoons vegetable oil

1 tablespoon dark soy sauce

1/2 cup port wine

2 tablespoons Shaoxing wine

1/2 cup chicken stock

2 cloves garlic, peeled

2 whole star anise

1 tablespoon red rice, ground into a powder



Preheat oven to 300 F.

Cut pork into 1 1/2- to 2-inch cubes and season with salt.

Melt sugar with vegetable oil in an oven-proof heavy-bottomed skillet over medium-high heat. Continue melting until sugar is slightly brown, about 3 minutes. Add cubed pork and brown in caramelized sugar, turning to get colour on each side, about 5 minutes.

Add all remaining ingredients to pot and bring to a boil. Cover and transfer skillet to oven. Cook for 2 hours or until pork is very tender. Remove from oven. If the sauce is watery, uncover skillet and reduce on the stove over medium heat until it reaches a smooth consistency.

Place pork in a shallow bowl with rice.



The pork belly is rich, slightly sweet and tender. It’s also versatile where reds are concerned, though I’d favour something with ample fruit to contrast with the meaty-earthy quality, preferably a jammy New World pinot noir or young, full-bodied red, such as California zinfandel or Australian shiraz. Beppi Crosariol

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