PROSCIUTTO-WRAPPED ROASTED PEARS
2 tablespoons extra-virgin olive oil, plus extra to grease pan
3 ripe-but-firm pears, peeled and halved
6 ounces fresh goat cheese or Gorgonzola
1½ teaspoons minced fresh rosemary
Salt and pepper
6 slices prosciutto (about 3 ounces)
With the rack in the center position, heat the oven to 425 degrees. Smear a baking sheet with oil.
Neatly core each pear half, then mound 1/6 of the cheese in each cavity. Sprinkle with the rosemary and a bit of salt and pepper. Wrap each half with a slice of prosciutto and set on the baking sheet. Brush with oil and bake 15 minutes. Serve warm.
PROSCIUTTO-WRAPPED PORK TENDERLOIN WITH MUSHROOMS
This recipe was inspired by food stylist Catrine Kelty.
3 tablespoons minced fresh sage
3 garlic cloves, minced
2 tablespoons olive oil
2 1¼-pound pork tenderloins, trimmed
Salt, preferably kosher, and pepper
8 slices prosciutto (about 4 ounces)
10 ounces mushrooms, thinly sliced
2 small shallots, minced
1½ tablespoons flour
⅔ cup sweet Marsala
⅔ cup low-sodium chicken broth
1 tablespoon butter
½ teaspoon lemon juice
3 tablespoons chopped fresh parsley
In a small bowl, mix the sage and garlic; reserve 1 tablespoon. Add 1 tablespoon oil to the bowl. Sprinkle the tenderloins lightly with salt and pepper and rub all over with the sage-oil mixture. For each tenderloin, lay 4 slices of prosciutto in a row, overlapping slightly; place tenderloin across the bottom of the slices and roll.
With the rack in the center position, heat the oven to 350 degrees. In a very large skillet, heat the remaining oil over medium-high heat until shimmering. Add the tenderloins and cook until lightly browned all over, turning them every 1½ minutes (adjust the heat as necessary if the prosciutto begins to scorch), about 6 minutes total. Transfer tenderloins to a roasting pan and cook until the thickest part reaches 135 to 138 degrees, 11 to 17 minutes. Transfer to a carving board, cover loosely with foil, and rest until pork reaches an internal temperature of 145 to 150 degrees, 5 to 10 minutes.
Meanwhile, with the skillet over medium-high heat, add the mushrooms, shallots, and ½ teaspoon salt, and cook until the mushrooms release their liquid and then brown, about 6 minutes. Add the flour and reserved sage mixture and cook, stirring constantly, for 1 minute. Add the Marsala, bring to a strong simmer, and scrape pan to dissolve the fond, about 30 seconds, then reduce another 3 minutes until syrupy. Add the chicken broth and any accumulated juices from the pork and reduce again until syrupy, about 5 minutes. Adjust heat to medium-low, stir in the butter to incorporate, then stir in the lemon juice and half the parsley. Taste the sauce and season to taste.
Slice the meat, arrange on a platter, top with the sauce, sprinkle with the remaining parsley, and serve.
HAM-WRAPPED ENDIVE GRATIN
Adapted from On Rue Tatin, by Susan Hermann Loomis.
2 tablespoons butter, plus extra for dish
12 medium Belgian endives
Salt, preferably kosher, and pepper
12 thin slices baked deli ham (about 1/3 pound)
2 cups milk (not skim)
2 bay leaves
6 whole sprigs parsley, plus 1 tablespoon chopped parsley
1 onion, finely chopped
2½ tablespoons flour
Pinch grated nutmeg
1 cup grated gruyere
Generously butter a shallow 2-quart baking dish and set aside. Steam the endives in a Dutch oven until very tender, 15 to 20 minutes. Remove and allow to cool, then squeeze each one gently over the sink to expel excess liquid. Dry the endives well with paper towels and sprinkle very lightly with salt and pepper. Wrap each one in a slice of ham and arrange in the baking dish.
Meanwhile, in a saucepan over medium-high heat bring the milk, bay leaves, and parsley sprigs to a simmer; cover and set aside off heat to infuse for 30 minutes, then remove the herbs.
With the rack in the center position, heat the oven to 450 degrees. In a medium saute pan over medium-high heat, melt 2 tablespoons butter. When foam subsides, add the onion, flour, and ½ teaspoon salt and cook, stirring, until onion softens, about 4 minutes. Whisking constantly, gradually add the milk and bring the mixture to a simmer; continue to cook, whisking, until sauce thickens, about 4 minutes longer. Off heat, whisk in cayenne, nutmeg, and ⅔ cup gruyere. Taste and adjust the seasoning, if necessary. Pour the sauce over endives, sprinkle with the remaining gruyere, and bake until bubbly and browned, about 35 minutes. Cool for about 5 minutes, sprinkle with the chopped parsley, and serve.
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