This will be lengthy:
Roast Peppery Pork
- 5 lb. bone-in pork loin roast
- 1/2 c. brown sugar
- 2 tsp. coarsely ground black pepper
- 2 tsp. white pepper + some more
- 2 tsp. red pepper flakes
- 1 tsp. ground coriander + some more
- 1 1/2 tsp. salt
- 1 c. white wine
- 1 c. broth
- 2 tsp. arrowroot powder (or corn starch)
Remove the roast from the pan and set it on a carving board. Deglaze the roasting pan by setting it over a burner with the white wine and broth and allowing the alcohol to cook off. Season with more coriander and white pepper. Dissolve the arrowroot in 3 Tbsp. of cold water, and whisk in slowly, simmering the sauce for 3 more minutes. Carve the roast into pieces and serve it with the sauce on the side.
- 1 bag extra wide egg noodles, cooked
- 1 lb. container cottage cheese
- 1 lb. container ricotta cheese
- 6 eggs
- 1 stick butter, melted and divided
- zest and juice of 1/2 large lemon (or 1 small one)
- 1/2 c. brown sugar + 3 Tbsp.
- 1/2 c. slivered almonds, divided
- 1/2 c. sultana raisins
- 1/3 c. matzo meal
- 1 tsp. cinnamon + 1/4 tsp.
- 1/2 tsp. garam masala
- a few grates of nutmeg
Preheat the oven to 375 and grease a large casserole dish with 1 Tbsp. of the melted butter. Mix the eggs and sugar together very well in a LARGE bowl. Add the lemon zest and juice, 5 Tbsp. melted butter, cinnamon, garam masala, and nutmeg and mix well. Stir in 2/3 of the almonds, and the raisins, cheeses, and noodles (you may need to mix with your hands). Pour the noodle mixture into your casserole. In a small bowl, combine 2 Tbsp. melted butter, the matzo meal, 1/4 tsp. cinnamon, 3 Tbsp. brown sugar, and remaining almonds. Sprinkle this topping over the kugel. Bake for 50-60 minutes.
- A big bunch of kale or collards, washed, ribs removed, and sliced into thin ribbons
- 3 cloves garlic, minced
- 2 Tbsp. oil or fat
- 1/2 tsp. white pepper
- pinch of nutmeg
- dash of tabasco
- juice of 1/2 lemon
- salt to taste
- pinch of sugar
So this meal turned out to be a great combo, as well as having good individual dishes. The pork was tender and juicy (definitely get the bone-in roast), with a crisp, flavorful rub and simple, complimentary sauce. The sweetness of the rub played along well with the sweet kugel, but had enough spice to balance it. I made the kale because, well, I have tons of kale and thought we could use some roughage. It also has a slight sweetness that highlighted the meal, along with some lemony zing.
The only trouble with the meal was that the roast cooks at such a low temperature that I had to cook the kugel after it was done. Fortunately I started early, but I wouldn't recommend making it with another baked dish for this reason.
I really should have taken some pictures this time because it looked fantastic, but I couldn't move another inch after this crazy day. It is such a relief to have the basement cleared out, and will keep all our belongings from rotting into the earth. I guess we'll have to find somewhere new to hide all the dead undergrads.