Broad Ripple Farmers Market.org

Irish bacon with cabbage is the original St. Patrick's Day dish. This version, which includes a mouthwatering parsley sauce, is from "Forgotten Skills of Cooking" by Darina Allen.

Yield Serves 12 to 15
Ingredients
• 4 pounds Irish boiling bacon (cured ham, not smoked; this is available on-line or at a traditional Irish grocer)

• 1 Savoy cabbage, trimmed, quartered, and cored • 4 tablespoons unsalted butter • Freshly ground black pepper • Parsley Sauce

• Boiled Yukon gold potatoes, for serving

Directions
Place bacon in a large pot and add enough water to cover. Bring to a boil over medium-high heat. If bacon is very salty, a white froth will form on surface of water. In this case, discard water and start again. Repeat process until no froth forms on surface of water; drain.

Cover bacon with hot water. Cover pot and simmer until almost cooked through, about 1 hour. Meanwhile, slice cabbage across the grain into thin shreds; rinse with cold water if necessary. Add the cabbage to pot with bacon and continue cooking 20 minutes more.

Remove bacon from pot; strain cabbage and transfer to a large bowl or serving platter. Add butter and season with pepper; toss to combine. Serve bacon and cabbage with parsley sauce and potatoes.

Parsley Sauce

Ingredients
2 cups whole milk 3 stems fresh parsley 3 slices carrot (optional) 3 slices onion (optional) Coarse salt and freshly ground black pepper 4 tablespoons Roux (butter and flour) 4 tablespoons chopped fresh curly-leaf parsley

Directions
Place milk, parsley stems, carrot, and onion in a medium saucepan over medium-high heat. Bring to a simmer and season with salt and pepper; let simmer for 4 to 5 minutes.

Remove saucepan from heat and strain; discard solids. Return milk to saucepan and bring to a boil over medium-high heat. Whisk in roux until mixture is thick enough to coat the back of a spoon; season with salt and pepper. Add chopped parsley and reduce heat to very low; simmer for 4 to 5 minutes.

recipes reprinted from Martha Stewart Living Omnimedia / Forgotten Skills of Cooking

from Williams-Sonoma, Savoring Italy   
This roast pork dish originated in Florence in 1439, where it was served to a council of bishops who proclaimed it "Aristos," the best! Your American family will love it too! 

Ingredients

4 large cloves of garlic
2 tablespoons of fresh rosemary, chopped
salt and freshly ground pepper to taste
1 bone-in pork loin roast, about 5 lbs.
1/4 cup olive oil
2 carrots, peeled and chopped
1 celery stalk, chopped
1 cup dry white wine 

Directions

Preheat an oven to 325 degrees. Very finely chop together the garlic and rosemary. Transfer to a small bowl, season with salt and pepper, and mix well to form a paste. Make slits 1/2 inch deep all over the pork roast and insert some of the mixture into each slit. Rub the roast all over with the remaining seasoning, then rub with the olive oil. Place the meat in a roasting pan just large enough to hold it.Roast the meat for 1 hour. Scatter the carrots and celery around the meat. Continue to roast until an instant-read thermometer inserted into the thickest part of the meat away from the bone registers 155 degrees or the meat is pale pink when cut into at the center, about 1 1/4 hours longer. Transfer to a warmed platter and cover loosely with aluminum foil to keep warm. Let rest for 15 minutes before carving.Place the roasting pan over low heat. Add the wine and deglaze the pan, stirring with a wooden spoon to scrape up any browned bits from the pan bottom. Pour through a fine-mesh sieve into a small saucepan. Skim off the fat. Reheat to serving temperature if necessary.Carve the roast and arrange on a warmed platter or individual plates. Pour the pan juices into a warmed bowl and pass at the table. Serves 8.If a pork roast doesn't make your heart beat faster, try the Salmon with Brown Sugar Mustard Glaze below. Surround your entree with these amazing accompaniments made with fresh seasonal produce from the Market!

This recipe is a combination of three similar ones from Giada De Laurentiis, Rachael Ray, and Martha Stewart. I don't have a panini maker, so I use a grill pan. They each use a different type of cheese, but I am partial to the Fontina. Martha uses butter, where Giada and Rachael use olive oil. Giada adds fresh arugula or spinach and Rachael adds fresh sage which are all wonderful. I also like to include her carmelized onions if I am not in too big a hurry.  Martha includes ham in her recipe (and so do I), but the other two chefs don't find it necessary. 

Ingredients:

8 slices of ciabatta or other good bread
butter or olive oil to spread on bread 
2 ripe pears, thinly sliced
1 lb. of Fontina, Gruyère, or other melting cheese  
1 lb. of deli sliced ham (optional) 
3 oz. arugula or spinach (optional) 
or 2 oz. chopped fresh sage (optional)
carmelized onions (optional)   

Directions: 

1. Layer 4 slices of bread with 8 ounces cheese, 1 thinly sliced pear; the optional  sliced ham, arugula or spinach, sage, onions; top each with bread.
2. Heat a large skillet over medium heat. Spread outside of both bread slices with butter or oil. Cook sandwiches in batches, if necessary, until golden and cheese is melted, flipping once, 3 to 5 minutes per side. Cut sandwiches in half and serve hot. Enjoy with soup or salad!

When I tested the Asparagus Quiche recipe for the latest BRFM newsletter, I did some things a little differently for my own family. 

For one thing, being short on time, I used a refrigerated pie crust instead of making my own. I know, I know -- homemade is better, but who has the time? My store-bought crust was a little dry and browned too much the first time I did it. The second time I made it I made sure that the foil liner covered the edges during blind baking before filling it; and when baking the filled quiche, I lowered the oven rack so the bottom would get more heat and not be soggy from the filling and the crust edges wouldn't over-brown. (I never have any luck keeping crust protectors in place.)

For the filling, I made some substitutions to accommodate my husband's high cholesterol and my calorie-counting. Instead of 4 large eggs, I used 2 eggs and 1/2 cup of liquid egg whites combined (1/4 cup for each egg replaced). And instead of light cream, I used 1 cup of fat-free half & half and 1 cup of skim milk. Both of these substitutions worked out just fine. The filling was creamy and custard-like and you would never know the difference. I also added an extra 2 oz. of grated cheese because I love cheese and believe you can never have too much. I didn't have Gruyere; so I used a Jarlsburg that I did have on hand and the extra cheese was not overpowering. I could taste it, but not to the exclusion of the other delicate flavors in the dish. 

One final note -- although the recipe called for baking 40-45 minutes, I found that it was closer to 60 minutes before a knife inserted in the center came out clean. That might just be my oven or the fact that I lowered the rack to protect the crust edges, but it might also be because of the egg white substitute and the skim milk being not quite as thick as the whole egg and cream. Just something to be aware of.

We loved the finished product in both tests and I actually took one to a friend's house to celebrate her birthday. We served it with a spring greens salad with vinaigrette dressing and grilled sausages. Everyone there loved it too!

Ingredients

1 large butternut squash (about 2 pounds), peeled, seeded, cut into ½-inch pieces
4 tablespoons olive oil
6 cups (about) chicken stock or canned low-salt chicken broth
3 large leeks (white and pale green parts only), thinly sliced (about 3 cups)
2 cups arborio rice or medium-grain rice
½ cup dry white wine
½ cup whipping cream
½ cup grated Parmesan cheese

Directions 

1. Preheat oven to 400°F. Place squash on large rimmed baking sheet. Drizzle with 2 tablespoons oil and sprinkle with salt and pepper; toss to coat. Roast until tender and beginning to brown, stirring occasionally, about 40 minutes.
2. Bring stock to simmer in heavy large saucepan. Reduce heat to very low; cover and keep stock warm.
3. Heat 2 tablespoons oil in another heavy large saucepan over medium-low heat. Add leeks and sauté until soft but not brown, about 10 minutes. Add rice; stir 1 minute. Add wine and simmer until absorbed, stirring constantly, about 2 minutes. Add ½ cup hot stock; simmer until absorbed, stirring frequently. Add remaining stock ½ cup at a time, allowing stock to be absorbed before adding more and stirring frequently, until rice is tender and mixture is creamy, about 25 minutes longer. Add roasted squash, cream, Parmesan cheese and sage; stir until heated through. Season to taste with salt and pepper. Serve warm.

yield: Makes 4 servings, with leftovers

active time: 1 1/4 hr

total time: 3 hr

Even if you love dark meat, you won't be disappointed with this easy alternative to serving a whole turkey. Roasting the turkey breast at high heat for a short time locks in tons of meaty juice, and the filling combines stuffing and cranberry sauce in one dish. Pan juices, whisked together with apple cider, top it all off