Hello Recipe Club,

I would like to thank Sharon Sanders for her great recipes this week. If you like Italian food as much as we do, pick up a copy of her book, Cooking Up an Italian Life, or visit her website SimpleItaly.com

Well, it is that time of year again...time to start thinking about the holiday feasts that are coming up. For the next week and a half we will have some great recipe ideas for the upcoming Thanksgiving holiday. Have a great weekend!

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Roast Pork with Rosemary and Garlic

In Tuscany, this roast is called arista. It is the home cook's more manageable version of suckling roast pig, a savory centerpiece for a summer outdoor gathering.

Makes 6 to 8 servings

Ingredients:

3 1/2 to 4 pounds boneless pork roast
salt and ground black pepper
extra-virgin olive oil
4 cloves garlic, coarsely chopped
2 tablespoons minced fresh rosemary
1/2 cup hot water

Preparation:

Preheat the oven to 375°F.

On a work surface, open the roast with the boned side facing up. Cut a slit the length of the roast. Season generously with salt and pepper. Drizzle with oil. Spread about two-thirds of the garlic and rosemary evenly over the surface. Roll the pork and tie at intervals with kitchen string.

With a thin knife, make about 8 slits in the outside of the roast. Insert some garlic and rosemary into each slit. Season the outside with salt and drizzle with olive oil.

Place the roast on a roasting rack set in a roasting pan. Roast for about 1 hour and 15 minutes, or until an instant-reading thermometer registers 155°F when inserted into the center. Remove from the oven and allow the roast to sit for at least 10 minutes, or until temperature rises to 160°F.

Pour off any fat in the roasting pan. Add the hot water to the pan. Scrape the bottom of the pan to remove any browned particles. Pour into a glass measuring cup. Microwave for 1 minute. Season with salt to taste.

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Stir-Sautéed Spinach

Makes 6 to 8 servings

Ingredients:

1/4 cup extra-virgin olive oil
1 large clove garlic, minced
2 bags (10 ounces each) spinach, stems removed, leaves torn into pieces
1 tablespoon red or white wine vinegar
1/4 teaspoon each salt and ground black pepper

Preparation:

Place the oil and garlic in a large sauté pan or Dutch oven. Cover and cook over low heat for 5 minutes, or until the garlic is fragrant. Don't allow the garlic to brown.

Add the spinach and toss to coat with the garlic oil. Cover and cook over high heat for 2 to 3 minutes, or until the spinach is wilted. Uncover and toss until no liquid remains. Add the vinegar, salt and pepper. Toss.

Cut the pork into thin slices. Place on dinner plates. Drizzle with the reserved pan juices. Spoon the spinach on the side.

Note:

Select a boneless double top loin roast, a boneless center loin roast, or a boneless sirloin roast.

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Frozen Chocolate Torte with Cappuccino Cream

This rich crowd-pleasing dessert may be prepared days in advance of serving.

Makes 12 servings

Ingredients;

Chocolate Torte:

4 squares (4 ounces) unsweetened chocolate, chopped
1 cup flour
1 teaspoon baking powder
pinch of salt
2 sticks (1/2 cup each) butter, softened
1 3/4 cups sugar
4 eggs
2 teaspoons vanilla extract

Cappuccino Cream:

1 tablespoon instant espresso or regular instant coffee
1 teaspoon cold water
2 cup whipping cream
4 tablespoons confectioners' sugar
bittersweet chocolate shavings (optional)

Preparation:

Chocolate Torte:

Preheat the oven to 350°F. Coat a 10-inch round spring form pan with non-stick spray.

Put the chocolate in a small microwaveable bowl. Microwave for 2 minutes. Stir. If lumps remain, microwave for about 20 seconds. Stir and set aside. On a sheet of waxed paper, combine the flour, baking powder, and salt. Stir to mix; set aside.

In the bowl of an electric mixer, beat the butter for about 2 minutes, or until fluffy. Gradually add the sugar, continuing to beat and scraping the sides of the bowl as needed. Beat in the eggs, one at a time. 

Add the melted chocolate and the vanilla. Reduce the mixer speed to low. Add the reserved dry ingredients. Mix just to incorporate. Spoon into the prepared pan. Spread evenly.

Bake for about 45 minutes, or until a toothpick inserted into the center comes out clean. Remove to a rack to cool. Remove the outer ring of the pan. Place a freezer proof serving dish over the torte. Invert the torte onto the dish. 

Run the blade of a long thin knife between the top of the torte and the pan bottom to separate. Allow to cool.

Cappuccino Cream:

In the mixing bowl of an electric mixer, stir instant espresso or regular instant coffee with water to dissolve. Add cream. Whip on high speed for 2 to 3 minutes or until soft peaks form. Add sugar. Whip for 1 to 2 minutes, or until peaks hold their shape.

Spread, swirling into peaks, over the top and sides of the cooled torte. Place in the freezer, uncovered, for 2 hours. For longer storage, cover tightly with plastic wrap and then with aluminum foil. Freeze for up to 1 week.

To serve, unwrap and allow to sit at room temperature for 15 to 20 minutes. Bittersweet chocolate shavings may be scattered on top for decoration.