The Best Arista!

Arista is a Tuscan roast pork loin with the ribs attached. It refers to the dish and the cut of pork. The story goes that in 1439, Greek and Roman bishops and cardinals met in Florence to discuss differences between the churches. Of course they were served the classic roast pork loin seasoned with rosemary, salt, and pepper. The Greeks were so amazed by the flavor, that they began to exclaim, "Aristos, aristos!" Arista means "the best" in Greek, and the name stuck. Although, many believe the dish dates further back to the Renaissance. 

If you've never made this cut of pork, you're in for a revelation! It is superior to boneless pork loin. It's more juicy, flavorful, and makes an impressive presentation, perfect for Easter! My favorite recipe for Arista is from Williams-Sonoma. It starts by marinating the pork overnight with thyme, rosemary, garlic, olive oil, salt and pepper. The next day, dried figs are soaked in sweet vermouth, which are added to the pan juices after roasting to become an incredible sauce further enhanced with stock, demi-glace, fig balsamic vinegar, and butter. My husband said it was the best pork dish he's ever tasted, and I agree! I serve it with roasted potatoes, asparagus, baguette, and a nice bottle of Chianti. It's a perfect holiday feast, guaranteed to make everyone happy! (If you are looking for lamb this Easter, check out my recipes for Grilled Leg of Lamb with Rosemary, Garlic, and Mustard or Pistachio-Crusted Lamb Chops on Rutabaga Rosti and Gingered Carrot Sauce!)

Arista (Tuscan Roast Pork Loin)

Serves 6-8

Ingredients:

2 tablespoons finely chopped fresh thyme

2 tablespoons finely chopped fresh rosemary

4 tablespoons minced garlic

1 1/2 tablespoons sea salt, plus more, to taste

Freshly ground black pepper, to taste

1/4 cup olive oil

1 bone-in pork loin roast, about 5 pounds (I buy a "frenched pork rack.")

12 ounces dried figs, halved (I use 9 ounces dried mission figs, and it is plenty!)

1 cup sweet vermouth or water, warmed (Don't use water!)

3/4 cup low-sodium chicken stock (I like "Better than Bouillon" brand.)

2 tablespoons veal demi-glace, homemade or store-bought (I prefer "Demi-Glace Gold" brand.)

2 teaspoons fig balsamic vinegar

4 tablespoons unsalted butter, at room temperature

Directions:

In a small bowl, combine the thyme, rosemary, garlic, and 1 1/2 tablespoons salt, pepper, and olive oil. Rub the herb mixture on all sides of the pork loin. Cover with plastic wrap or seal in a freezer bag and refrigerate overnight.

Put the figs in a bowl, add the vermouth and soak for 1 hour. Strain the figs, reserving the soaking liquid.

Preheat oven to 475 degrees.

Put the pork in a roasting pan and roast for 20 minutes. Reduce the heat to 400 degrees and continue roasting until an instant-read thermometer inserted into the thickest part of the meat, away from the bone, registers 135-140 degrees, 45-50 minutes more. Transfer the pork to a carving board, cover loosely with foil and let rest for 20 minutes.

Meanwhile, set the roasting pan over medium-high heat. Add the reserved soaking liquid and bring to a boil, stirring to scrape up any brown bits from the bottom. Reduce the heat to medium and add the figs, stock, demi-glace, and fig balsamic vinegar. Simmer for about 5 minutes. Whisk in the butter, 1 tablespoon at a time, and season with salt and pepper.

Carve the pork roast between the bones and arrange on a warmed platter. Pour the sauce over the meat and serve immediately. Be prepared for cheers!

Faux Pavlovas - The Great Pretender

Concluding my trilogy about the versatility of Creme Patissiere (Pastry Cream), I have to include my simple version of "Mini Pavlovas with Pastry Cream and Berries!" These meringue shells filled with pastry cream, topped with berries, and brushed with a simple fruit glaze are sure to please any sweet tooth! Technically, pavlovas are a meringue-based dessert with a crisp crust and soft inside, thanks to the addition of cornstarch, then topped with whipped cream and fresh fruit, particularly kiwi and strawberries. Pavlovas are believed to have been created in New Zealand in 1926, to honor Russian ballet dancer, Anna Pavlova, while on her world tour. However, Australia has been rumored to stake claim on the invention of this classic dessert. Who knows? But for now, we'll let them duke it out. 

The key to this fabulous version is to have all the elements made in advance - pastry cream chilling in the fridge, meringues baked earlier in the day, fruit washed and ready to go, and the glaze made and waiting to christen these stunning desserts! Then, when your meal is over, it takes only minutes to put together just before serving. You and your guests will love it, and they'll think you're amazing!

Mini Pavlovas with Pastry Cream and Berries

Makes 4

Ingredients:

2 egg whites
1/2 cup sugar
About 1 cup Creme Patissiere (Pastry Cream)
Berries of your choice, strawberries go particularly well here
Spoonful of strawberry or apricot jelly or jam (if you use jam, you will need to strain out the solids)
Spoonful of water

Directions:

For the meringue shells:
Heat the oven to 200 degrees.

In a stand mixer, beat the egg whites and sugar until smooth and glossy, and firm peaks start to form, about 10 minutes.

Line a baking sheet with parchment paper or a silpat mat. Fill a pastry bag with a large star tip and pipe out 4 shells, approximately 4" in diameter. Don't forget to make the edges higher to hold the pastry cream.

Place in the oven and bake until completely dry and easily release from the parchment. This can take anywhere from 2-3 hours, depending on the oven and humidity. Remove from oven and set aside until ready to use. Do not refrigerate!

For the glaze
Heat a spoonful of jelly or jam with a spoonful of water to make a thin glaze. If using jam, strain out any solids. Set aside until ready to use.

Finishing the dish
Whisk pastry cream until smooth and creamy. Spoon into shells.

Top with berries, hopefully in a beautiful way, and brush lightly with the glaze. Serve immediately. Fantastic!

You may also be interested in Fungus Among Us and Tres Chic.

Give Peas a Chance!

Peas are a member of the legume family and are one of the earliest cultivated crops. Growing peas actually returns nitrogen to the soil without the need for added fertilizer, making them a very beneficial crop. Peas are believed to be native to central Asia and the Middle East. Originally, peas were cultivated to be used in dried form, providing nourishment when other sources of food was scarce. It wasn't until the 17th century when the consumption of fresh green peas became fashionable and more readily available.  

Peas are often overlooked as a substantial health food, but they are loaded with antioxidants and anti-inflammatory nutrients like vitamin C, vitamin E, vitamin B, zinc, and omega-3! Research shows that peas lower the risk of type 2 diabetes, lowers the risk of cardiovascular problems, and has even been shown to protect again gastric cancer! Wow! In order to reap these benefits, it is recommended to consume 3 cups per week.

Nothing says Spring to me like fresh green peas, just hitting the market! One of my favorite recipes is for "Spring Pea Soup!" This soup is so easy and amazingly delicious! Even my husband, who says he despises peas, goes wild for this soup! I like to serve this soup simply in little "shotglasses" for an amuse-bouche, in little tea cups for a chic first course, and even as the main event dressed up with a dollop of sour cream, homemade croutons, crispy pancetta, and a drizzle of olive oil! This lovely green soup is the perfect accompaniment to any festive meal, and will definitely be gracing my Easter table this year! Bonus: You can even make it ahead!

(As amuse-bouche! So cute! It may not look like much...until you taste it!)

Spring Pea Soup

Serves 4-6

Ingredients:

2 tablespoons butter

1 bunch scallions, trimmed, and coarsely chopped

1 nice handful fresh mint leaves

1 pound fresh peas (if available) or frozen peas (So you can make it year-round!)

4 cups chicken broth

1/2 cup heavy cream

Kosher salt and freshly ground black pepper, to taste

Directions:

In a medium to large pot, melt the butter over medium-low heat. Add the scallions and mint, and gently fry until the scallions are soft, about 3 minutes. Raise the heat to medium and add the fresh or frozen (no need to thaw) peas and chicken broth. Bring to a boil. Stir in the cream, reduce heat to a simmer, and simmer for 15 minutes. Puree the soup in a blender or food processor (be careful if it's hot!), or use an immersion blender (see Gadgets). Strain the soup through a food strainer to remove the pea skins. (This gives it a luxurious velvety texture!) Return to a clean pot, add salt and pepper, to taste. Gently reheat before serving.