Sunday Supper Roast Pork Roast ~ Chedder Biscuits ~ Smashed Potato Casserole

Old-Fashioned Roast Pork

Serves 6 to 8

A heavy, deep-sided (3-inch) roasting pan is the best choice for this recipe, but a shallow broiler pan also works well. If you plan to make the Cuban sandwiches (see related recipe), slice off and reserve a half-pound piece of the roast at the beginning of step 4; if wrapped tightly, it will keep in the refrigerator for several days.

1	boneless pork shoulder roast (Boston butt, about 6 pounds)
3	cloves  garlic , minced
2	teaspoons  ground black pepper
1 1/2	teaspoons  table salt
1	tablespoon  chopped fresh rosemary
1	tablespoon  chopped fresh sage leaf
1	tablespoon  fennel seeds , roughly chopped
2	large red onions , cut into 1-inch wedges
1	tablespoon  vegetable oil (if necessary)
1	cup  apple cider
1/4	cup  apple jelly
2	tablespoons  cider vinegar

1. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Trim outer fat from pork, leaving 1/8-inch-thick layer. Combine garlic, pepper, salt, rosemary, sage, and fennel seeds in small bowl. Tie pork roast tightly into uniform shape. Rub with herb mixture.
2. Transfer to roasting pan and cook 3 hours. Scatter onion wedges around meat, tossing onions in pan drippings to coat. (If roast has not produced any juices, toss onions with oil.) Continue roasting until meat is extremely tender and skewer inserted into center meets no resistance, 3 1/2 to 4 hours. (Check pan juices every hour to make sure they have not evaporated. If necessary, add 2 cups water to pan and stir browned bits into water.)
3. Transfer roast to large baking dish, place onions in medium bowl, and pour pan drippings into liquid measuring cup, adding enough water to measure 1 1/2 cups. Allow all to cool 30 minutes, cover with plastic wrap, and refrigerate overnight.
4. One hour before serving, adjust oven rack to middle position and heat oven to 300 degrees. Cut cold meat into 1/4-inch slices and overlap in large baking dish. Spoon fat layer off drippings (discard fat) and transfer drippings and reserved onions to medium saucepan. Add cider, jelly, and vinegar and bring to boil over medium-high heat, then reduce to simmer. Spoon 1/2 cup simmering sauce over pork slices and cover baking dish with foil. Place in oven and heat until very hot, 30 to 40 minutes. Meanwhile, continue reducing sauce until dark and thickened, 10 to 15 minutes (reheat mixture just before serving pork). Serve pork, spooning onion mixture over meat or passing at table.

Cheddar Biscuits

Makes 8 biscuits

Bake the biscuits immediately after cutting them. Allowing them to stand for any length of time can decrease the leavening power of the baking powder and prevent the biscuits from rising properly in the oven.

2	cups  all-purpose flour
2	teaspoons  sugar
2	teaspoons  baking powder
1/2	teaspoon  table salt
3/4	cup  shredded extra-sharp cheddar cheese
1 1/2	cups  heavy cream

1. Adjust oven rack to upper-middle position and heat oven to 425 degrees. Line baking sheet with parchment paper.
2. Whisk flour, sugar, baking powder, and salt together in medium bowl. Stir in 1/2 cup cheese. Add 1 1/4 cups cream and stir with wooden spoon until dough forms, about 30 seconds. Transfer dough from bowl to countertop, leaving dry, floury bits in bowl. In 1-tablespoon increments, add up to 1/4 cup cream to dry bits in bowl, mixing with wooden spoon after each addition, until moistened. Add moistened bits to rest of dough and knead by hand just until smooth, about 30 seconds.
3. Pat dough into 8-inch circle, cut into wedges, and place on prepared baking sheet. Bake until just beginning to brown, 7 to 9 minutes. Remove baking sheet from oven, sprinkle 1 1/2 teaspoons remaining cheese on each biscuit, and return to oven, rotating baking sheet from front to back. Bake until golden brown and cheese topping has melted, 7 to 9 minutes. Serve warm.

Creamy Potato Casserole

Serves 8 to 10

This casserole is perfect with roast beef.

2 1/2	pounds  russet potatoes (about 5 medium), scrubbed, skins left on
1	cup  heavy cream
1	cup  low-sodium chicken broth
4	medium cloves  garlic , minced
4	tablespoons  unsalted butter
3/4	cup  grated Parmesan cheese
3/4	teaspoon  table salt
1/2	teaspoon  ground black pepper
1 1/2	cups  shredded sharp cheddar cheese

1. Adjust oven rack to middle position and heat oven to 350 degrees.
2. Place potatoes in large pot and add enough cold water to cover by 2 inches. Bring potatoes to boil over high heat, then lower heat to maintain gentle simmer. Cook until potatoes are just barely tender, 15 to 17 minutes. Drain potatoes. When cool enough to handle (5 to 8 minutes), peel potatoes with paring knife. Shred potatoes using shredding attachment of food processor or large holes on box grater. Place shredded potatoes in large bowl and set aside.
3. Bring cream and broth to simmer in small saucepan. Remove pan from heat and stir in garlic, butter, and Parmesan. Pour cream mixture into bowl with potatoes and stir to combine. Stir in salt and pepper. Scrape potato mixture into 2-quart oval baking dish and sprinkle with cheddar.
4. Cover baking dish with foil and bake for 30 minutes. Uncover and continue cooking until top is nicely browned, 20 to 25 minutes. Cool for 10 minutes before serving.

Steak and Potatoes Blackout Cake and Green Beans

Chocolate Blackout Cake

Serves 10 to 12

Be sure to give the pudding and the cake enough time to cool or you'll end up with runny pudding and gummy cake.

Pudding
1 1/4	cups  granulated sugar
1/4	cup  cornstarch
1/2	teaspoon  table salt
2	cups  half-and-half
1	cup  whole milk
6	ounces  unsweetened chocolate , chopped
2	teaspoons  vanilla extract
Cake
8	tablespoons  unsalted butter (1 stick), plus extra for greasing pans
1 1/2	cups  all-purpose flour , plus extra for dusting pans
2	teaspoons  baking powder
1/2	teaspoon  baking soda
1/2	teaspoon  salt
3/4	cup  Dutch-processed cocoa powder
1	cup  brewed coffee
1	cup  buttermilk
1	cup  packed light brown sugar
1	cup  granulated sugar
2	large eggs
1	teaspoon  vanilla extract

1. For the pudding: Whisk sugar, cornstarch, salt, half-and-half, and milk in large saucepan. Set pan over medium heat. Add chocolate and whisk constantly until chocolate melts and mixture begins to bubble, 2 to 4 minutes. Stir in vanilla and transfer pudding to large bowl. Place plastic wrap directly on surface of pudding and refrigerate until cold, at least 4 hours or up to 1 day.
2. For the cake layers: Adjust oven rack to middle position and heat oven to 325 degrees. Butter and flour two 8-inch cake pans. Whisk flour, baking powder, baking soda, and salt in bowl.
3. Melt butter in large saucepan over medium heat. Stir in cocoa and cook until fragrant, about 1 minute. Off heat, whisk in coffee, buttermilk, and sugars until dissolved. Whisk in eggs and vanilla, then slowly whisk in flour mixture.
4. Divide batter evenly between prepared pans and bake until toothpick inserted in center comes out clean, 30 to 35 minutes. Cool layers in pans 15 minutes, then invert onto wire rack. Cool to room temperature, at least 1 hour.
5. To assemble the cake: Cut each cake in half horizontally. Crumble one cake layer into medium crumbs and set aside. Place one cake layer on serving platter or cardboard round. Spread 1 cup pudding over cake layer and top with another layer. Repeat with 1 cup pudding and last cake layer. Spread remaining pudding evenly over top and sides of cake. Sprinkle cake crumbs evenly over top and sides of cake, pressing lightly to adhere crumbs. Serve. (Cake can be refrigerated for up to 2 days.)

Super-Stuffed Baked Potatoes

Serves 6

This recipe calls for 7 potatoes, but only 6 of them make it to the table. The remaining potato is used for its flesh; you should have 5 cups of scooped potato flesh in step 2.

7	large russet potatoes (about 12 ounces each), scrubbed
6	tablespoons  unsalted butter , 3 tablespoons melted
3/4	teaspoon  salt
1	(5.2-ounce) package Boursin cheese, crumbled
1/2	cup  half-and-half
2	garlic cloves, minced
1/4	cup  chopped fresh chives
1	teaspoon  pepper

1. Adjust oven rack to middle position and heat oven to 475 degrees. Set wire rack inside rimmed baking sheet. Prick potatoes all over with fork, place on paper towel, and microwave on high until tender, 20 to 25 minutes, turning potatoes over after 10 minutes.
2. Slice and remove top quarter of each potato, let cool 5 minutes, then scoop out flesh, leaving 1/4-inch layer of potato on inside. Discard 1 potato shell. Brush remaining shells inside and out with melted butter and sprinkle interiors with 1/4 teaspoon salt. Transfer potatoes scooped side up to baking sheet fitted with wire rack and bake until skins begin to crisp, about 15 minutes.
3. Meanwhile, mix half of Boursin and half-and-half in bowl until blended. Cook remaining butter with garlic in saucepan over medium-low heat until garlic is straw-colored, 3 to 5 minutes. Stir in Boursin mixture until combined.
4. Set ricer or food mill over medium bowl and press or mill potatoes into bowl. Gently fold in warm Boursin mixture, 3 tablespoons chives, remaining salt, and pepper until well incorporated. Remove potato shells from oven and fill with potato-cheese mixture. Top with remaining crumbled Boursin and bake until tops of potatoes are golden brown, about 15 minutes. Sprinkle with remaining chives. Serve.

Green Beans Parmesan

Serves 6 to 8 (or 2 to 3)

Water can be used in place of the chicken broth, but the flavor won’t be as good. To make fresh bread crumbs, process 2 slices of hearty white sandwich bread in a food processor. See below for instructions on reducing the recipe to serve 2 to 3.

To serve 6 to 8
2	tablespoons  unsalted butter
1	cup  fresh bread crumbs
3/4	cup  grated Parmesan cheese
1	tablespoon  chopped fresh basil
2	tablespoons  olive oil
1	small onion , chopped fine
	Table salt
2	cloves  garlic , minced
	1 can (14 1/2 ounces) diced tomatoes , drained
1	pound  green beans , ends trimmed
1/3	cup  low-sodium chicken broth
	Ground black pepper
To serve 2 to 3
2	teaspoons  unsalted butter
1/3	cup  fresh bread crumbs
1/4	cup  grated Parmesan cheese
1	teaspoon  chopped fresh basil
2	teaspoons  olive oil
1/2	small onion , chopped fine (about 3 tablespoons)
	Table salt
1	small garlic clove , minced or pressed through a garlic press (about 1/2 teaspoon)
1/3	cup  drained canned diced tomatoes
1/3	pound  green beans , ends trimmed
2	tablespoons  canned low-sodium chicken broth
	Ground black pepper

1. For Full Number of Servings: Melt butter in large skillet over medium heat. Stir in bread crumbs and cook, tossing often, until golden brown, 3 to 5 minutes. Transfer to medium bowl and toss with 1/4 cup Parmesan and basil.
2. Wipe out skillet, add 1 tablespoon oil, and heat over medium heat until shimmering. Add onion and 1/4 teaspoon salt and cook until soft and golden, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add tomatoes and cook until liquid evaporates, about 3 minutes. Transfer to small bowl.
3. Wipe out skillet again and heat remaining tablespoon oil over medium-high heat until just smoking. Add green beans and 1/2 teaspoon salt and cook, turning beans several times, until browned in spots, about 8 minutes. Reduce heat to medium-low and stir in tomato mixture and broth. Cover and cook until beans are just tender, about 5 minutes. Remove lid and cook until liquid evaporates, 1 to 2 minutes.
4. Off heat, toss in remaining 1/2 cup Parmesan and adjust seasonings with salt and pepper. Transfer to serving dish and top with bread crumbs. Serve.
5. For Smaller Serving Size: Melt butter in medium skillet over medium heat. Stir in bread crumbs and cook, tossing often, until golden brown, 2 to 3 minutes. Transfer to medium bowl and toss with tablespoon Parmesan and basil.
6. Wipe out skillet, add 1 teaspoon oil, and heat over medium heat until shimmering. Add onion and 1/8 teaspoon salt and cook until soft and golden, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add tomatoes and cook until liquid evaporates, about 2 minutes. Transfer to small bowl.
7. Wipe out skillet again and heat remaining tablespoon oil over medium-high heat until just smoking. Add green beans and 1/4 teaspoon salt and cook, turning beans several times, until browned in spots, about 6 - 8 minutes. Reduce heat to low and stir in tomato mixture and broth. Cover and cook until beans are just tender, about 5 minutes. Remove lid and cook until liquid evaporates, 1 to 2 minutes.
8. Off heat, toss in remaining Parmesan and adjust seasonings with salt and pepper. Transfer to serving dish and top with bread crumbs. Serve.


Filet Mignon with Peppercorn Cream

Serves 4

To ensure even cooking, choose center-cut tenderloin steaks of a consistent size and shape and avoid pieces from the tapered end of the tenderloin.

4	center-cut tenderloin steaks , about 1 inch thick
	Salt
4	teaspoons  coarsely ground black pepper
2	tablespoons  vegetable oil
1	shallot , minced
3/4	cup  white wine
1/2	cup  low-sodium chicken broth
1/2	cup  heavy cream
1	tablespoon  chopped fresh tarragon leaves

1. Pat steaks dry with paper towels and season with salt. Rub top and bottom of steaks evenly with 3 teaspoons pepper. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook steaks until well browned and meat registers 125 degrees for medium-rare, 3 to 5 minutes per side. Transfer to serving platter and tent with foil.
2. Add remaining oil and shallot to empty skillet and cook over medium heat until softened, about 2 minutes. Stir in wine, broth, and cream, and simmer, scraping up any browned bits with wooden spoon, until slightly thickened, about 5 minutes. Off heat, whisk in tarragon, remaining pepper, and any accumulated steak juices. Season with salt. Pour sauce over steaks. Serve.

Weeknight Meal ~ Pork Chops~ Potato Wedges~ Green Beans ~ Apple Turn Overs

Crunchy Potato Wedges

Serves 6

If you don't have buttermilk, substitute 1 cup milk mixed with 1 tablespoon lemon juice. Let the mixture sit 15 minutes before using.

3	large russet potatoes (about 1 3/4 pounds), scrubbed and cut into 1/4-inch wedges
1	cup  buttermilk
1	teaspoon  dried oregano
1	teaspoon  garlic powder
2	teaspoons  onion powder
1/2	cup  cornstarch
1/2	teaspoon  ground black pepper
1/2	teaspoon  baking soda
1 1/2	cups  all-purpose flour
1/4	cup  vegetable oil or peanut oil, plus 3 quarts for frying
4	teaspoons  kosher salt
3/4	teaspoon  cayenne pepper

1. Combine salt, pepper, onion and garlic powders, cayenne, and oregano in small bowl.
2. Toss potato wedges with 4 teaspoons spice mixture and 1_4 cup oil in large microwave-safe bowl; cover tightly with plastic wrap. Microwave on high until potatoes are tender but not falling apart, 7 to 9 minutes, shaking bowl (without removing plastic) to redistribute potatoes halfway through cooking. Slowly remove plastic wrap from bowl (be careful of steam) and drain potatoes. Arrange potatoes on rimmed baking sheet and cool until potatoes firm up, about 10 minutes. (Potatoes can be held at room temperature for up to 2 hours.)
3. Heat remaining 3 quarts oil in large Dutch oven over high heat to 340 degrees. Meanwhile, combine flour and cornstarch in medium bowl and whisk buttermilk and baking soda in large bowl. Working in 2 batches, dredge potato wedges in flour mixture, shaking off excess. Dip in buttermilk mixture, allowing excess to drip back into bowl, then coat again in flour mixture. Shake off excess and place on wire rack. (Potatoes can be coated up to 30 minutes in advance.)
4. When oil is ready, add half the coated wedges and fry until deep golden brown, 4 to 6 minutes. Transfer wedges to large bowl and toss with 1 teaspoon spice mixture. Drain wedges on baking sheet lined with paper towels. Return oil to 340 degrees and repeat with second batch of wedges. Serve with extra seasoning on side.
Make Ahead: Our Crunchy Potato Wedges freeze very well. Follow steps 1 through 4, frying each batch of wedges until they are light golden brown, 2 to 3 minutes. Do not toss with seasoning, and drain and cool potatoes completely on baking sheet lined with paper towels. Freeze wedges on baking sheet until completely frozen, about 2 hours, then transfer potatoes to zipper-lock storage bag for up to 2 months. When ready to eat, heat 3 quarts oil to 340 degrees and cook in 2 batches until deep golden brown, about 3 minutes. Toss with seasonings, drain, and serve.

Green Beans with Bacon and Onion, Southern-style

Serves 4

Serve these Southern-style beans as part of a holiday meal.

5	slices  bacon , chopped small
1	medium onion , halved and sliced thin
3/4	cup  low-sodium chicken broth
2	teaspoons  dark brown sugar
1	pound  green beans , stem ends snapped off
2	tablespoons  red wine vinegar

1. Fry bacon in large skillet over medium-high heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to plate lined with paper towels.
2. Discard all but 1 tablespoon fat, return skillet to medium heat, and add onion. Cook until onion is translucent, 3 to 4 minutes. Add broth, brown sugar, 1/4 teaspoon salt, and 1/4 teaspoon pepper; bring to boil.
3. Add beans, cover, lower heat, and simmer gently, stirring occasionally, until beans are very tender and liquid has reduced, 18 to 22 minutes. Remove lid; simmer briskly to further reduce liquid if necessary.
4. Stir in vinegar; adjust seasonings with salt and pepper to taste. Transfer beans to serving dish and sprinkle with bacon. Serve.

Quick and Crunchy Pork Chops

Serves 4

For a substantial crust, don't break up the Melba toasts too much, and coat the chops well with mayonnaise. Although an instant-read thermometer takes the guesswork out of determining when the meat is done, you can use the "nick-and-peek" method: Use a paring knife to make a slit in the top of the pork chop and take a look at the meat's interior. The Melba crumbs can be made weeks in advance and stored in the freezer. Applesauce is a natural with these chops.

1	(5-ounce) box Melba toast , broken into rough pieces
1/2	teaspoon  table salt
1/2	teaspoon  garlic powder
1/2	teaspoon  onion powder
1/2	teaspoon  paprika
1/2	teaspoon  dried thyme
1/8	teaspoon  sugar
6	tablespoons  mayonnaise
4	center-cut boneless pork chops , 3/4 inch to 1 inch thick (each 6 to 7 ounces), patted dry with paper towels

1. Adjust oven rack to middle position and heat oven to 425 degrees. Place Melba toast pieces, salt, garlic powder, onion powder, paprika, thyme, and sugar in heavy-duty zipper-lock freezer bag. Seal bag and pound with heavy blunt object (such as a rolling pin) until Melba toasts are crushed but still have some crumbs the size of small pebbles. Add 2 tablespoons mayonnaise to bag and work mayonnaise evenly into crumb mixture by gently squeezing outside of bag. Transfer Melba crumb mixture to large plate.
2. Using your fingers, coat 1 chop with 1 tablespoon mayonnaise. Transfer to plate with Melba crumbs, sprinkle top of pork chop with some Melba mixture, and press down firmly on chop to adhere crumbs. Flip chop and repeat, making sure that thick layer of crumbs coats both sides and edges. Transfer breaded pork chop to baking rack set over rimmed baking sheet. Repeat with remaining chops.
3. Bake pork chops until juices run clear and instant-read thermometer inserted into center of chop registers 145 to 150 degrees, 16 to 22 minutes. Remove chops from oven and let rest on rack for 5 to 10 minutes. Serve immediately.

Easy Apple Turnovers

Makes 8

If you don’t have a food processor, grate the peeled and cored apples on the coarse side of a box grater before mixing them with the lemon juice, sugar, and salt. This recipe is easily cut in half.

3/4	cup  sugar
1	teaspoon  ground cinnamon
2	Granny Smith apples , peeled, cored, and chopped coarse
1	tablespoon  lemon juice
1/8	teaspoon  table salt
1/2	cup  applesauce
2	sheets  frozen puff pastry (9 by 9 1/2 inches), thawed overnight in refrigerator
	Flour for dusting work surface

1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 400 degrees. Combine 1/4 cup sugar and cinnamon in small bowl.
2. Pulse apples, remaining 1/2 cup sugar, lemon juice, and salt in food processor until chopped into pieces no larger than 1/2 inch. Allow to sit for 5 minutes, then drain in fine-mesh strainer set over bowl. Reserve juices. Transfer apple mixture to medium bowl and stir in applesauce.
3. Unfold 1 sheet puff pastry onto lightly floured work surface and roll into 10-inch square. Cut into four 5-inch squares and fill each turnover with 2 tablespoons apple mixture, brush edges with reserved apple juice, then fold and crimp (see photos). Place turnovers on plate and freeze until firm, about 15 minutes. Repeat with remaining sheet puff pastry and filling.
4. Line two rimmed baking sheets with parchment paper. With turnovers still on large plate, brush tops with reserved apple juice and sprinkle with cinnamon sugar. Place 4 turnovers on each baking sheet and bake until well browned, 20 to 26 minutes, rotating sheets halfway through baking time. Transfer turnovers to wire rack and let cool slightly. Turnovers can be served warm or at room temperature.
Make Ahead
You can fill, fold, and freeze the unbaked turnovers up to 1 month in advance. Freeze them on a baking sheet, then transfer to a zipper-lock freezer bag. Before baking, allow the turnovers to sit at room temperature for 20 minutes, then proceed with the recipe as directed.