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| Fennel
Roasted Rack of Pork with Baked Eggplant Fans
Yield:
4 to 6 servings
1 rack of pork, chine bone removed
Brine
- 1
quart tepid water
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3 Tablespoons salt
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3 Tablespoons sugar
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1 Tablespoon fennel seeds
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1 Tablespoon cracked black pepper
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2 bay leaves
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1 orange, cut in quarters
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1 head garlic, cut in quarters
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Wine
Suggestion
1998
Côte du Rhone Villages, 'Rasteau', Domaine Beaurenard
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Marinade
- 1
bunch Italian parsley, large stems removed, roughly chopped
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3 bunches sage, stems removed, roughly chopped
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1 bulb fennel, chopped, top and all
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4 peeled garlic cloves
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Zest of one orange
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1/4 cup olive oil
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1 teaspoon chili flakes
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1 teaspoon black pepper
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1 Tablespoon ground fennel seeds
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1 Tablespoon salt
In a container just large enough to hold the entire pork rack,
combine the water, salt, sugar, fennel seeds, cracked pepper,
bay leaves, orange and garlic and stir until all of the salt
and sugar are dissolved. Submerge the entire pork loin in the
brine, cover tightly and place in the refrigerator for three
days.
On the third day, place the parsley, sage, fennel, garlic, orange
zest, olive oil, chili flakes, black pepper, fennel seeds and
salt in the food processor and run until a relatively smooth
paste develops. Remove the pork rack from the brine (discard
the brine) and rub the paste evenly over the surface of the
pork. Place in a tightly covered container and refrigerate for
two more days.
On the fifth day remove the pork from the refrigerator and leave
at room temperature for two hours. Place in a roasting pan in
a preheated 350°F oven until it reaches an internal temperature
of 120°F. Remove from the oven and allow to rest for fifteen
minutes. Slice and serve with Roasted Eggplant Fans.
Roasted Eggplant Fans
Yield: 6 servings
- Six
5- to 6-inch Italian or Chinese eggplant
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2 medium white onions, core left on, cut in half and sliced
1/4-inch thick across the poles
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2 medium sized ripe tomatoes, cored, cut in half and sliced
1/4-inch thick
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12 small fresh thyme sprigs
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6 small whole bay leaves
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1/2 cup extra virgin olive oil
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3 Tablespoons fresh Herbes de Provence (available at your
local supermarket)
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2 whole garlic cloves, skins left on
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Salt and pepper to taste
Lay the eggplant flat on the table and cut two evenly spaced
slices parallel to the table from the smooth end to the stem
end, but don’t slice through the stem. The result should
leave the eggplant in whole form but separated into 3 flaps
that are joined at the end by the stem. Lightly season with
salt and pepper between the flaps.
Layer alternating slices of onion and tomato between the flaps,
as many of each as you can fit. Season lightly with salt and
pepper. Jam the thyme sprigs and bay leaves into the top layer.
In a mixing bowl combine the olive oil and the Herbes de Provence
and mix thoroughly. Liberally spoon the herb oil between each
layer over the tomatoes and onions and a little over the top
of the eggplant.
Place the stuffed eggplant into a casserole or baking dish just
big enough not to have too much room left over. Scatter the
garlic cloves around in between the eggplant, sprinkle the whole
thing lightly with salt and pepper and place in a 350°F
oven for about an hour and a half. Serve immediately.
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