Parmesan Potato Gratin
1 lb. russet potatoes, peeled and cut into 1/4-inch slices
1/2 C. milk
2 garlic cloves, minced
1/4 t. salt
1/8 t. pepper
1 1/4 t. cornstarch
1/2 C. grated Gruyere or Swiss cheese
1/4 C. dried white breadcrumbs
1/4 C. freshly grated Parmesan cheese
1/4 C. diced green onion
Vegetable cooking spray
Combine the potatoes, milk, garlic, salt and pepper in a medium saucepan or deep
frying pan. Simmer until the potatoes are nearly fork-tender. Combine the
cornstarch with 1 tablespoon water. Add to the potato mixture and simmer until
thickened, about 2 minutes. Add the Gruyere. Spray a 1-quart casserole dish with
the cooking spray. Spoon the mixture into the prepared dish. Mix the bread
crumbs and parmesan; sprinkle the mixture on top of the potatoes. Bake at 350°F.
until golden brown, about 15 minutes. Garnish with green onions. Let rest about
10 minutes before serving.
Sicilian-Style Pork Roast With Rosemary
2 T. minced garlic
1 T. grated lemon peel (colored part only)
1 t. crushed red pepper flakes
2 t. salt (divided)
5 lbs. boneless pork rib roast, untied
3 T. olive oil
1 T. freshly ground black pepper
5 sprigs fresh rosemary
Preheat oven to 350°F. Put garlic, lemon peel, pepper flakes and 1 teaspoon salt
in food processor or blender. Process to a paste. Set aside 1 1/2 teaspoons
paste; rub remainder into underside of the meat. Tie roast neatly with string.
Using a small, sharp knife, make 4 incisions in the roast, about 1/2 inch long
and 1/2 inch deep. Stuff the incisions with the remaining paste. Rub roast all
over with olive oil, then with black pepper and remaining 1 teaspoon salt. Tie
the rosemary sprigs onto the roast with string.
Place the roast on a rack in a roasting pan and roast until meat is done (2 to 2
1/2 hours). Remove and let rest 10 minutes before slicing.