Frank Bruni

From YouTube’s Chef John

Ingredients for 2 large or 4 smaller portions:

1 boneless pork tenderloin roast, about 1 to 1 1/2 pounds
about 8 strips bacon or enough to wrap
For the spice rub:
1/2 teaspoon whole fennel seeds
3 cloves sliced garlic
1 tablespoon finely sliced sage leaves
2 teaspoons chopped rosemary
2 teaspoons freshly ground black pepper
1 teaspoon kosher salt, or more to taste
zest from one lemon
1 teaspoon red pepper flakes
1 tablespoon olive oil

– Roast at 450 F. about 25 minutes, or until 134 F. internal temp, which should get you a finished, rested temp of 140-145 F.

Original recipe from Ashley Moore and Cook’s Country magazine, December/January 2017

Serves 8-10
2 ounces Parmesan cheese, grated (about 1 cup)
1 cup panko bread crumbs
4 tablespoons unsalted butter, melted, plus 6 tablespoons cut into 6 pieces
Salt and pepper
2½ pounds russet potatoes, peeled and cut into 1-inch chunks
3 cups light cream, divided (may substitute heavy cream but not half-and-half, which tends to
break)
1/8 teaspoon baking soda (for stability and silkiness)
Adjust an oven rack to the middle position and preheat the oven to 375 degrees. In a small
bowl, combine Parmesan, panko, 4 tablespoons melted butter and ¼ teaspoon salt. Set aside.
In a large saucepan, combine the potato chunks, 2½ cups light cream, 1/8 teaspoon baking
soda, 2 teaspoons salt and 1 teaspoon pepper.
(You’ll think that this is too much salt. You’ll be tempted to use less. Don’t do it. Follow the
recipe. The sauce will be salty, but in the end the potatoes will be perfection.)
Bring this mixture to a boil over medium-high heat. The potatoes will want to stick, so stir them
frequently. Reduce the heat to low and cook at a bare simmer, still stirring often, until a paring
knife slides easily into several potato chunks without the potatoes crumbling apart, 20 to 25
minutes.
You don’t want the potatoes mushy. As soon as the biggest chunks yield easily to the knife, get
them off the heat and stir in the remaining ½ cup of cream and the remaining 6 tablespoons of
unsalted butter. Keep stirring until the butter has melted, about 1 minute.
Pour the creamy potato mixture into a 9-by-13-inch baking dish. (You’ll want to butter the dish,
but you don’t have to.)
If you’re making the potatoes ahead, proceed below. If you are cooking them immediately,
sprinkle the Parmesan-panko mixture evenly over the top. Bake, uncovered, until the potatoes
are bubbling and the crumb topping is nicely browned, around 15-20 minutes. Let the potatoes
cool for at least 15 minutes before serving.
To make ahead and bake later: After the potato mixture has been transferred to the baking dish,
let it cool completely, then cover the dish with aluminum foil and refrigerate for up to 24 hours.
When you’re ready, before applying the Parmesan-panko topping, bake the potatoes at 375
degrees, covered, until they’re heated through, about 35 minutes. Remove the dish from the
oven and apply the topping evenly. Bake again, now uncovered, for another 15-20 minutes until
the top is nicely browned.

1 567g can Clams with juice (This is a food service size. If you can’t get it substitute with same approx. amount of retail size cans )

1 can Cream of Bacon soup 284ml

1 can Cream of Celery 284ml

2 cans Cream of Potato Soup 284 ml

1 packet Knorr Cream of Leek Dry Soup (diluted with 1/2- 3/4 cup boiling water.

1 liter of Dairy ( I prefer half and half)

Combine all ingredients in a large pot and warm until hot. For best results let cool to room temp and refrigerate as this soup is better the next day.

This makes a large batch, enough for multiple meals. Great to share with others!

1/2 cup shortening

2 cups brown sugar

2 eggs

1tsp vanilla extract

1/2 cup milk

1 teaspoon baking soda

1/2 teaspoon salt

3 cups flour

1/2 cup chopped dates

1/2 cup chopped walnuts (optional)

Mix the lard/shortening, brown sugar, eggs, milk, baking soda, and salt together . Add flour and stir until combined add dates and walnuts. Chill 1/2 hour. Drop rounded teaspoons of dough on greased cookie sheet. Bake 10 minutes at 350 degrees, or until light browned.

2 packs of frozen chopped broccoli or 2 bunches of fresh broccoli chopped, cooked and drained.

1 cup mayonaise

1 cup sharp cheddar cheese

1/2 cup melted butter

1 can golden mushroom soup

2 eggs, well beaten

1 medium onion finely chopped

1 cup breadcrumbs mixed with 1 tbsp of poultry seasoning

Combine soup, mayonnaise, eggs, onion, and add to cooked broccoli. Pour into 9 x 13 baking dish. Top with the cheese. Combine melted butter with seasoned bread crumbs and put on top of the cheese.

Bake for 30 minutes at 325 degrees.