Recipes
Porchetta Arnoldo(In
memory of Arnold the pig) Ingredients 1--3 1/2 to 4 lb boneless pork loin (if it isn't already tied, ask your
butcher to tie the roast for you) Note: An instant-read thermometer is critical in order to get the roasting time correct With a boning knife or similar knife with a narrow blade, make shallow incisions into the top of the pork loin every inch and a half, sliding a sliver of garlic down the side of the knife into each incision. Rub the pork loin with olive oil, then season the roast with kosher salt
and lots of fresh ground pepper. Prior to roasting, preheat oven to 400 degrees F. When the oven is ready, place the pork roast in a roasting pan and pour approximately 1/4 cup of white wine into the pan, but not over the pork. Place the pan in the oven and reduce heat to 375 degrees. Cook for 30 minutes; then add another 1/4 cup of wine to pan and continue cooking for approximately 30 minutes more. Continue to add white wine to the roasting pan as needed to prevent the pan from scorching. A scorched pan can add undesirable aromas to the pork. Check the roast 5 minutes before your timer is set to go off to insure you are not over cooking the pork. With an instant-read thermometer it is best to remove the pork from the oven in order to take the temperature. Note: I cook my pork until it reaches a temperature of 145 degrees F. Check the temperature by inserting a thermometer in the thickest part of the roast about half way through the thickest part of the roast. If the roast needs to continue cooking, lower heat to 325 degrees and cook one minute for each degree F. you will need to reach 145 degrees F. Once the roast temperature reaches 145 degrees F. remove it from the oven and allow it to set, covered with aluminum foil, for 15 minutes prior to slicing to give the juices time to redistribute in the roast. The temperature of the roast will continue to rise reaching a temperature around 155 degrees F. This may be too pink for some people but it is thoroughly cooked and keeps the pork juicy. If your roast is uneven in thickness. Check the thinner portions, if they have reached temperature before the thickest part you can drape aluminum foil over the thin parts to slow down there cooking while the thick part continues to cook. Best served with roasted garlic and charred, crusty Italian bread and fresh spinach sautéed in olive oil with lots of fresh garlic, pepper, and oregano. Guaranteed to keep the vampires away.
Arnold's Ben & Jerry's Organic Crème
Brulée Ingredients 1 pint of Organic B&J Vanilla ice cream ( other flavors may be used. Smooth
flavors work best. Break up chunks if using chunky flavors) Soften ice cream to a liquid state. You can empty the pint into a bowl and leave in the refrigerator for a few hours. Do not heat at high temperatures to melt ice cream. Pre-heat oven to 250 degrees Place four ramekins in a pan with water half way up the sides of the ramekins. Beat the eggs only until well blended, no more then 15-20 seconds. Pour
eggs, sugar, and vanilla into softened ice cream and stir until well blended.
Pour crème mixture into ramekins. Place pan with water and crème
mixture into oven for 1 1/2 hours. Custard is done when top is firm and
jiggles slightly in the middle when shaken. Remove pan from oven and cool
custard to room temperature. Note, you will see holes on top of the custard
from the air in the ice cream having escaped--this is normal. When completely
cooled, cover with food wrap and store in the refrigerator To create burnt sugar crust: Immediately before serving, pour a liberal amount of sugar on the top of the first custard, pouring any excess into the next ramekin. Continue until the tops of all four ramekins have a thin layer of sugar. Caramelize the sugar by placing the ramekins under a broiler on the top rack or by using a small culinary flame torch. Note this step goes quickly, remove when sugar on the custard turns golden brown. Serve immediately.
Ingredients 8 slices of bacon – cut into ½ inch pieces Cook bacon in a large pot, add onion and green pepper and cook until
tender.
Ingredients 1-pint Ben & Jerry's Vanilla ice cream, melted Beat ice cream, eggs, water and cinnamon until well blended; dip bread in batter; then fry in buttered skillet over medium heat until toast is golden brown on both sides. Serve with butter and Vermont maple syrup. NOTE: Some people like a custard-type of French toast while some like it more "eggy" like an omelet on top of bread. If you like the custard style, use soft white bread and only dip the bread in the batter for about five seconds on each side; otherwise, submerge it for the same amount of time and the bread will absorb a lot of liquid making the inside of the bread soft after cooking. For a heartier French toast use a heartier bread and dip the bread in the egg mixture for 10 seconds, or more, depending on how fresh and how dense the bread is.
John's Winter Squash Soup with
Vanilla Ice Cream (Serves 6) Ingredients 8 cups winter squash (Butternut, Hubbard, etc.), peeled, seeded and cubed
In a large bowl, toss squash with 2 Tbsp. olive oil to coat. Place squash in roasting pan or on sheet pan covered with foil. Place in a 350-degree oven for 25 minutes. Meanwhile, in a 3-quart soup pot, add the remaining olive oil and saute the onions until translucent. Add the garlic and cook for 15 seconds more, stirring constantly to avoid burning. Add the carrots, celery, bay leaf, and chicken stock; bring to a simmer and cook uncovered for 45 minutes to 1 hour, until approximately half the liquid has evaporated. Remove the bay leaf and discard. In a blender or food processor, puree the vegetables and stock. Return puree to the pot and add ½ pint of the ice cream. Simmer over low heat to warm the mixture thoroughly. Season to taste with salt and pepper, and serve with a dollop of vanilla
ice cream and some chopped nuts sprinkled over the top.
John's "The Mother of All
Ice Cream Sandwiches" Ingredients 2 pounds of chocolate chip cookie dough Double your favorite chocolate chip cookie recipe, or double our recipe from page 98 of the Ben & Jerry’s cookbook, reprinted below. <Insert recipe here> Divide the doubled recipe of dough into two equal portions and form into two large balls. Place one of the dough balls between two pieces of parchment or wax paper. Slightly flatten the dough ball by pressing down with the palm of your hand; then roll out as you would a pie crust to approximately ½ inch in thickness, taking care as you roll to retain the round, cookie shape. Carefully transfer the dough to a large baking sheet. Repeat with the second dough ball and transfer to a second baking sheet. Follow the recipe’s baking instructions. At the point when the cookies are removed from the oven and are still warm and quite soft, decorate one of the two cookies with the M&M’s by pressing them gently into the top of the cookie. While the giant cookies are cooling, temper two pints of your favorite
Ben & Jerry’s ice cream so that the ice cream is soft enough
to spread, but not runny. Once the cookies have thoroughly cooled, turn
the undecorated cookie, top side down, onto a serving platter or cake
plate. Spoon on the ice cream and spread it evenly over the cookie’s
surface to within a half inch of the edge. Place the decorated cookie
on top and press down lightly. At this point it is good to put the cookie
sandwich into the freezer for at least a half hour or more to firm up
the ice cream prior to slicing into wedges. For ease of slicing, use a
large serrated knife.
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