ANDREAS VIESTAD'S PORK RIB ROAST WITH CLOVES
Make and share this Andreas Viestad's Pork Rib Roast With Cloves recipe from Food.com.
Provided by Mimi Bobeck
Categories One Dish Meal
Time P1DT30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place the meat skin side up on a cutting board. With a sharp heavy knife, cut through the rind and fat to make a crosshatch pattern with 1-inch squares.
- With a thin sharp knife, make a small slit in each square. (This is where you will insert the cloves; you could insert them now, but I have found that all the handling is likely to break off most of the nice-looking tops of the cloves).
- Rub the meat with the salt and pepper.
- Place the meat in a baking dish.
- Cut 1 orange in half and squeeze the juice over the meat.
- Slice another orange and place the slices under and over the meat.
- Cover and refrigerate for 1 to 2 days, turning three or four times.
- Preheat the oven to 400°F.
- Discard the orange and place the meat fat side down in a roasting pan.
- Insert the sage between the cut ribs.
- Turn the meat skin side up. Cut the remaining orange in half and squeeze the juice over the meat.
- Cut the orange halves into smaller pieces and place them under the meat.
- Insert a clove in each of the slits in the fat.
- Cover the roast with foil.
- Place the roasting pan in the middle of the oven and roast for 45 minutes.
- Remove from the oven and reduce the temperature to 350°F.
- Remove the foil and Remove the meat from the pan and add potatoes and onions to the pan, making a foundation for the meat.
- Return the meat to the pan and place in the oven, this time setting it in the lower third of the oven; roast for about 1 hour.
- Move the pan to the middle of the oven. Increase the heat to 400° to 425°F and roast for about 20 minutes longer under frequent surveillance to produce a good crackling. If you have a top oven broiler, you could use it, but be very careful that you don't burn the roast.
- It is difficult to give the exact time for the crackling process, since that depends on the intensity of heat in your oven. If there is no sign of crackling after 10 minutes, gradually turn the heat up to 450°F.
- The crackling will be superb if it looks as if the rind is boiling and the fatty squares have started to separate.
- Remove and allow to cool slightly.
- Cut the meat into 2-rib sections and place on serving plates. The meat looks nice served with the cloves, but be advised that they should be removed before eating, as they are still quite strong-tasting.
- Enjoy!
Nutrition Facts : Calories 815, Fat 41.5, SaturatedFat 14.4, Cholesterol 181.4, Sodium 1295.8, Carbohydrate 42.6, Fiber 6.4, Sugar 10.6, Protein 65.5
ANDREAS VIESTAD'S CHICKEN WITH SAFFRON AND CINNAMON
Another wonderful Andreas Viestad recipe, one of few for chicken. He adapted this one from a medieval Icelandic cookbook; the spices indicate that it probably was a dish for the wealthy. Amazingly, the amount of cinnamon is not overpowering here, and the dish is best with "skin-on" chicken. If you don't like chicken livers, substitute 1/2 chicken bouillon cube. Prep time includes a day of marinating (if you choose that option).
Provided by EdsGirlAngie
Categories Chicken
Time P1DT50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, combine the garlic, saffron, cinnamon, salt, flour, vinegar and olive oil, stirring until smooth.
- rub chicken pieces all over with the spice mixture and either place in a covered dish in a single layer or in a plastic zipper bag and marinate at room temperature for 45 minutes, or up to 1 day in the refrigerator.
- Preheat oven to 400 degrees F.
- Bake chicken pieces skin side up for 30 minutes.
- Add wine and chicken livers (or 1/2 bouillon cube) to the pan and bake 20 to 30 minutes more (stirring a couple times if you're using the bouillon cube).
- Check to see if chicken is done by piercing in the thickest part with the tip of a knife; juices will run clear when done.
Nutrition Facts : Calories 1128.6, Fat 77.5, SaturatedFat 21.3, Cholesterol 512.7, Sodium 937, Carbohydrate 3.2, Fiber 0.4, Sugar 0.3, Protein 93.1
HALLOWEEN ORANGE HOT CHOCOLATE
Slightly altered recipe from Kaboose.com; they got this neat treat from "the book Halloween Tricks and Treats by Matthew Mead (Time Inc. Home Entertainment, 2008)"
Provided by kikyo7734
Categories Beverages
Time 10m
Yield 10 glasses hot chocolate, 10 serving(s)
Number Of Ingredients 6
Steps:
- Coarsely chop the premium white chocolate, transfer to a medium-size heatproof bowl and set aside.
- Heat milk in a medium-size saucepan over medium heat, until bubbles begin to form at edge of surface, about 4 minutes.
- Immediately pour milk over chocolate.
- When chocolate begins to melt, stir until combined. Whisk in vanilla extract and 2 drops orange food color; whisk until a light foam forms on surface.
- Pour into 10 mugs, garnish with whipped cream and chocolate nonpareils, and serve immediately.
ORANGE HOT CHOCOLATE
Recipe courtesy Jacques Torres, Sweet Art From Foodnetwork.com. A yummy twist on homemade hot chocolate! I am hoping that this won't pump up my blood sugar too much, while allowing me to enjoy hot chocolate!
Provided by Mrs. Pope
Categories Beverages
Time 24m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place the milk powder, grated chocolate, orange zest and cinnamon in a large mixing bowl and combine thoroughly.
- Spoon the mixture into tins or jars. Label with instructions to use 1/2 cup of chocolate mixture with 1 cup of hot milk or water.
- To make hot chocolate: Pour milk into a saucepan and heat until hot but not boiling. Stir in the hot chocolate mixture and bring to a boil.
- You can also use a cinnamon stick to stir the hot chocolate. In that case, do not add the ground cinnamon in the recipe.
- Top with whip cream and enjoy!
Nutrition Facts : Calories 79.4, Fat 4.3, SaturatedFat 2.7, Cholesterol 15.5, Sodium 59.4, Carbohydrate 6.2, Sugar 6.2, Protein 4.2
ANDREAS VIESTAD'S NORWEGIAN RED ONION SOUP WITH PORT AND JARLSBE
From Andreas Viestad, a lovely, slightly sweet, onion soup. Prep time includes cooking time because you do have to stir now and then while the onions saute.
Provided by Chef Kate
Categories Onions
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat butter over medium heat in a pot wide enough to give the onions room to saute.
- Add onions, oregano and bay leaves and saute for twenty minutes, stirring occasionally.
- Add the port wine and cook for 2 minutes, allowing alcohol to cook off.
- Remove bay leaves.
- Preheat broiler.
- Add chicken stock and bring to a boil.
- Pour soup into individual ovenproof bowls, placing a slice of bread on top of each bowl.
- Divide the grated Jarlsberg among the bowls.
- Place under the broiler for three to five minutes until cheese has melted and begins to brown -- watch it to make sure cheese does not burn.
- Enjoy!
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