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Add the fresh rosemary and sage and pulse
until chopped. Add the Dijon mustard, salt
and pepper. Turn the processor on and with
it running, pour the olive oil through the feed
tube.
Preheat brick oven to 400°F and turn to
convection bake or regular bake setting with
a rack in position A.
Once the roast has soaked, run it well under
cold water and dry thoroughly. Sprinkle the
roast all over with kosher salt and freshly
ground pepper. Slather the marinade all over
the roast and let stand at room temperature
for ½ hour.
Tie the roast evenly with butcher’s twine for
even roasting.
Place tied roast on baking tray and place in
preheated oven.
Begin checking the pork roast at about 50
minutes with a meat thermometer to achieve
desired doneness. The internal temperature
should be 145°F for medium. Allow to rest 5
minutes before carving.
For all roast methods, baste roast during
cook time.
Nutritional information per serving
(based on 10 servings):
Calories 389 (46% from fat) • carb. 1g • pro. 50g
• fat 19g • sat. fat 6g • chol. 143mg • sod. 289mg
• calc. 51mg • fiber 0g
Simply Roasted Salmon
and Fennel
Don’t let the simple preparation of the
salmon fool you – it is really delicious!
Serves 4
10 ounces fennel bulb
1 teaspoon olive oil
1 pinch kosher salt
1½ pounds fresh salmon, preferably
wild, skin removed (one whole piece
or cut into individual fillets)
1 teaspoon olive oil
¼ teaspoon kosher salt
¼ teaspoon freshly ground pepper
Preheat Cuisinart
™
Brick Oven to 425°F on
convection or regular bake setting with a
rack in position A. Line the baking tray with
parchment paper.
Slice the fennel bulb into ¼-inch lengthwise
strips. Toss fennel with olive oil and salt in a
mixing bowl.
Place fennel on prepared baking tray and
place into oven. Roast for 10 to 15 minutes,
flipping vegetables once half way through
roasting time.
While fennel is roasting, prepare the salmon.
Rub the olive oil, salt and pepper all over the
flesh of the salmon.
Once fennel has roasted, remove, and place
salmon on top of fennel.
Switch rack to position B and return to the
oven. Roast salmon for an additional 18 to
20 minutes until desired doneness has been
achieved.
Serve immediately.
Nutritional information per serving:
Calories 223 (61% from fat) • carb. 16g • pro. 7g
• fat 16g • sat. fat 10g • chol. 56mg • sod. 231mg
• calc. 190mg • fiber 2g
Pâte Sucrée
Have leftover dough? Use this sweet dough
for simple cookies. Just roll and cut into your
favorite shapes.
Makes two 9-inch single tarts/pies, or one
double-crusted pie
2 cups unbleached, all-purpose flour
2 tablespoons granulated sugar
½ teaspoon table salt
¾ cup (12 tablespoons) unsalted
butter, room temperature
2 large egg yolks
1 tablespoon cold water
1 teaspoon lemon zest (optional)
½ teaspoon vanilla extract
In the work bowl of a Cuisinart
®
Food
Processor fitted with the metal chopping
blade, process the flour, sugar and salt for
10 seconds. Add the butter and process until
combined. With the machine running, add
the yolks, one at a time, and process until
incorporated. Add the water, zest and vanilla;
pulse 3 to 4 times, until combined.
Form dough into 2 flat discs. Wrap in plastic;
chill in refrigerator until ready to use.