Recipe(tried): Roman Roast Pork Loin, Wilted Spinach with Garlic, Papas Brava, Ruth's Rugelach

Good Morning Everyone!

This recipe is one of the specialties of the Union Square Cafe in New York City. It is in their cookbook and it is a superb dish. The roast is cooked slowly and tightly covered so that it ends up moist and fork-tender! Served alongside wilted Garlic Spinach and my Papas Brava, well, you have the makings of a delightful Sunday meal. All the dishes are easy to make... For dessert, some Rugelach cookies to go with coffee.

Here are the recipes:

Roman Roast Pork Loin
Union Square Cafe, New York

serves 4

1 8-lb. pork loin roast (ask butcher to notch the chine every 2 bones)
2 t. kosher salt
1/4 t. freshly ground pepper
3 T. coarsley chopped fresh rosemary
2 T. sliced garlic
2 T. olive oil
2 c. sliced onions
1 c. white wine
3 c. veal stock

Oven preheated at 325. Season the pork loin with half the salt and pepper. In a small bowl, combine the rosemary and a quarter of the garlic slices. Insert the mixture into the notches between the bones.

In a Dutch oven or ovenproof skillet, heat the oil on med-high and sear the loin til golden brown on all sides. ABout 10 minutes and then transfer to a platter.

Add the remaining garlic and rosemary to the pan and cooked til softened but not browned. Stir in the onions and cook 4 min. Pour in the wine and reduce til syrupy. Add the veal stock and remaining salt and pepper and bring to a simmer.

Place the loin in the pan with the bones facing up. Cover tightly and cook for 1 hour.

Remove the cover and turn the roast over. Increase oven temp to 500 and cook an additional 30 minutes to brown the pork.

Remove the roast and set aside. Simmer the juices in the pan over high heat to reduce by half. Transfer roast to cutting board and using the notches as a guide, carve into 4 double chops. Serve with the sauce.

Wilted Spinach with Garlic

1 bag of pre-washed and cut spinach leaves
2 garlic cloves, minced
salt and pepper to taste
olive oil

In a skillet warm about 2 T. olive oil and toss in the leaves with seasoning. When wilted, throw in the garlic and stir for about 4 more minutes.

Papas Brava

3-4 potatoes, washed, peeled and sliced
3 T. olive oil
salt and pepper to taste
cayenne pepper to taste
1 med. onion, chopped
2 garlic cloves, crushed
1/2 green bell pepper, chopped
1 T. parsley
paprika

Saute onions, bell pepper and garlic in oil for 5 mts. Add potatoes and seasonings and toss to coat well. Adjust the cayenne pepper to your taste. Cover as the steam will tenderize the potatoes, at first cook over med. heat and as they cook, turn to low. Try to get a nice brown crust on the bottom and then toss and break up. Delicious!!!

Ruth's Rugelach

(These freeze well for unexpected company)

1/2 lb. unsalted butter, softened
8 oz. cream cheese, softened
2 c. flour
1/4 c. sugar for topping
Filling:
Stir together: 1/2 c. sugar, 1/2 c. seedless raisins, 1 t. cinnamon, 1 c. finely chopped walnuts.

Cream butter and cream cheese. Beat in flour little by little. Knead dough til all flour is incorporated. Wrap in plastic and refrigerate 1 hour.
Divide dough into two balls. Wrap up 1 ball and refrigerate and roll out the other ball into a circle about 1/16 thick on a lightly floured surface. Cut into 16 pie shaped wedges. Sprinkle filling onto the top and roll up each wedge starting at wide end. Sprinkle with sugar and bake on cookie sheet for 15-18 mts. at 375. Makes 32 delicious cookies. These freeze well also.