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LOCAL GOURMET CLUBS
Slow-Food Recipes

Recipes from October/November 2002

articles online: food & wine

Greg Fombelle's
House Ginger
Salad Dressing

Crown Roast of Pork:
Paul Chiligiris

Wild Rice Dressing:
Paul Chiligiris

Greg Fombelle's House Ginger Salad Dressing

Mix the following ingredients and store in the refrigerator. Instead of using grated ingredients, save time with a food processor or mixer.

12 T. vegetable oil (corn, cotton, sunflower, canola)
6 T. rice vinegar
5 T. miso (brown soy bean paste)-available at oriental supermarkets
4 T. grated raw onion (with juice)
2 T. grated raw carrot (optional)
1 tsp. sugar
2 T. juice from grated ginger root.

The amounts of miso, vinegar, or ginger juice can be adjusted to taste. A dash of lemon or lime juice also varies the flavor.

Toss chilled dressing over iceberg greens with shredded carrots and cabbage.

Crown Roast of Pork: Paul Chiligiris

Serves 12 to 18
Ask your butcher to remove the chine, feather bones, and any excess fat from the crown roast.

1-eight-to-nine-pound crown roast of pork
Salt and freshly ground pepper
5- 1/2T. olive oil
Grated zest of 1 orange
4 large cloves garlic, minced
2 T. chopped fresh rosemary
3/4c. dry white wine
1/2c. fresh apple cider
1 c. chicken stock
1 T. unsalted butter
2 T. flour

Preheat oven to 425° Position rack in lower third of the oven. Brush the roast with 4 tablespoons olive oil, and season with salt and pepper.

In small bowl, combine orange zest, garlic, rosemary, and the remaining 1-1/2 T. olive oil. Spread mixture evenly over the meat, inside and out. Place meat in a heavy-duty roasting pan with a rack large enough to hold roast without crowding sides. Roast 15 minutes. Reduce heat to 375°. Continue roasting, rotating pan after 45 minutes, until meat is well browned and thermometer registers 150°, about 1-1/2 hours.

While crown roast is cooking, make the wild rice dressing. Remove roast from oven, transfer to a cutting board with a well, and let stand 20 minutes. Raise oven temperature to 425°. Place dressing in oven, and bake until heated through, about 20 minutes. Pour the pan juices into a fat separator or glass measuring cup; let stand 5 to 10 minutes; discard fat and return juices to pan.

Place roasting pan on top of stove over medium-high heat. Add wine, and bring to a boil. Using a wooden spoon, stir up any brown bits on the bottom of the pan. Boil until half of the liquid has evaporated, 5 to 7 minutes. Stir in apple cider and stock; season with salt and pepper, and return liquid to a boil. In a small bowl, combine butter with flour. Mix until completely combined. Transfer this mixture to the roasting pan. Whisk constantly until the gravy has slightly thickened, 4 to 5 minutes. Remove pan from heat, and strain liquid into a gravy boat. Serve with roast.

Wild Rice Dressing: Paul Chiligiris

Serves 12 to 18

1/2 c. slivered almonds
unsalted butter
5 T. olive oil
2 medium onions, coarsely chopped
4 celery ribs, chopped into 1/2 -inch pieces
5 large cloves garlic, finely minced
2 T. finely chopped fresh rosemary
2 T. finely chopped fresh sage
Salt and freshly ground pepper
1/4 c. coarsely chopped fresh flat-leaf parsley
8 ounces sweet Italian sausage, casings removed
2 Granny Smith apples, peeled, cored, and diced
1/2 c. Calvados or white wine
6 c. cooked wild rice
4 c. cooked white rice
20 dried apricot halves, quartered
12 dried pitted prunes, halved

Heat oven to 375° Spread almonds on a baking pan, and toast until golden, 5 to 7 minutes. Remove pan from oven, and set almonds aside to cool.

Generously butter a 2- 1/2 quart casserole, and set aside. Heat 3 T. olive oil in a large sauté pan set over medium heat. Add onion, celery, and garlic. Cook, stirring occasionally, until tender, about 7 minutes.

Increase heat to high, and add rosemary and sage; season with salt and pepper. Continue cooking until vegetables are golden, 2 to 3 minutes. Remove pan from heat; stir in parsley. Transfer vegetables to a large bowl, and set aside. Return pan to heat.

Crumble sausage and add 1 T. olive oil to sauté pan. Add sausage, and cook, stirring and breaking up meat until well browned, 2- 1/2 to 3 minutes. Transfer sausage to bowl with reserved vegetables. Return pan to heat.

Add remaining T. olive oil to pan. Add apple, and cook, stirring occasionally, until browned, 2 to 3 minutes. Add Calvados. Using a wooden spoon, scrape up any brown bits on bottom of pan. Cook until most of the liquid has evaporated, about 1 minute.

Remove pan from heat, and transfer mixture to bowl with sausage and vegetables. Add wild and white rice, apricots, prunes, and reserved toasted almonds. Season with salt and pepper. Transfer dressing to a prepared casserole, and cover with aluminum foil.

Publisher's Note:
These recipes may be printed for personal use only.

This is an online supplement to an article which originally appeared in the August/September 2002 issue of Decatur Magazine.
It may not be reproduced or redistributed in whole or in part without the publisher's consent.
© Copyright 2002 Decatur Magazine - First String Productions. All rights reserved.