Photograph by Katherine Bish
Roasted-Beet Salad
Serves 10 to 12
2 pounds assorted baby beets
1/2 pound strawberries, sliced
1/2 cup red-wine vinegar
1 cup niçoise or Kalamata olives, pitted
1 cup extra-virgin olive oil
1 cup crumbled feta cheese
4 tablespoons horseradish, freshly grated
Fresh oregano leaves
For the dressing, purée extra-virgin olive oil and olives in a blender until smooth. Stir and strain.
Wrap beets in foil and roast for 1 hour at 375 degrees. Macerate strawberry pieces in red-wine vinegar for 30 minutes. Remove beets from oven, remove skin, and cut into small cubes. Mix with strawberries. Plate each salad. Sprinkle feta on top. Drizzle with 1 to 2 tablespoons of dressing. Add 1 teaspoon grated horseradish to each. Garnish with a few oregano leaves. Serve promptly.
Porchetta
Serves 10 to 12
6 to 8 pounds pork loin
4 pounds pork belly
1 ounce fresh basil
1 ounce fresh mint
1 ounce fresh rosemary
1 ounce fresh thyme
1 ounce fennel seeds, toasted
1 ounce fresh oregano
2 ounces garlic, peeled
3 ounces extra virgin olive oil
Salt and pepper to taste
Purée basil, mint, rosemary, thyme, toasted fennel seed, oregano, garlic, and olive oil in blender until it is a paste. Rub loin only with paste. Drape pork belly over loin. Season with salt and pepper. Roast for 2 1/2 hours at 325. After roasting, let porchetta rest for 20 minutes before slicing.
Blueberry Cobbler
Serves 12
Crust
2 cups flour
3/4 cup butter
1/2 teaspoon salt
1 tablespoon fresh ground black pepper
4 tablespoons powdered sugar
5 tablespoons cold water
Filling
3 pounds blueberries
4 cups sugar
2 teaspoons lemon juice
2 tablespoons cornstarch
Preheat the oven to 350. Place all crust ingredients in a food processor. Pulse until dough makes a ball. Press into a large sheet pan and bake 10 minutes, then cut into 12 squares.
Place all filling ingredients in a small pot. Cook down over low heat until the filling thickens into a syrup (about an hour). Spoon it into individual portions and top with crust. Make sure each ramekin is wide enough for filling to surround the crust.
