SPRING PORK ROAST ME NU

Published February 1, 2005. Weve paired our classic Herb-Crusted Pork Roast with springtime Pan-Roasted Asparagus, Flaky Buttermilk Biscuits and Lemon Layer Cake.

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Pan-Roasted Asparagus with Cherry Tomatoes and Black Olives Lemon Layer Cake Herb-Crusted Pork Roast Flaky Buttermilk Biscuits PAN-ROASTED ASPARAGUS WITH CHERRY TOMATOES AND BLACK OLIVES

Serves 4 to 6. This recipe works best with asparagus that is at least 1/2 inch thick near the base. If using thinner spears, reduce the covered cooking time to 3 minutes and the uncovered cooking time to 5 minutes. Do not use pencil-thin asparagus; it cannot withstand the heat and overcooks too easily. INGREDIENTS

2 tablespoons olive oil 2 medium cloves garlic, sliced thin 1 pint cherry tomatoes, halved 1/3 cup brine-cured black olives(such as kalamata), pitted and chopped 1 tablespoon unsalted butter 2 pounds thick asparagus spears(see note), ends trimmed Kosher salt and ground black pepper 4 tablespoons chopped fresh basil (optional) 1 ounce grated Parmesan cheese(about 1/2 cup)

INSTRUCTIONS 1. 1. Heat 1 tablespoon oil and garlic in 12-inch skillet over medium heat. Cook, stirring occasionally, until garlic turns golden around edges but does not darken, 2 to 3 minutes. Add tomatoes and olives; cook until tomatoes begin to break down and release liquid, 1 to 2 minutes. Transfer mixture to bowl and cover with foil. Rinse skillet with water and dry well with paper towels.

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2. Add the butter and remaining oil in the skillet. When butter has melted, add half of asparagus to skillet with tips pointed in one direction; add remaining spears with tips pointed in one direction. Using tongs, distribute spears in even layer (spears will not quite fit into single layer); cover and cook until asparagus is bright green and still crisp,about 5 minutes.

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3. Uncover and increase heat to high; season asparagus with salt and pepper. Cook until spears are tender and well browned along one side, 5 to 7 minutes, using tongs to occasionally move spears from center of pan to edge of pan to ensure all are browned. Transfer asparagus to serving dish, top with tomato mixture. Adjust seasonings with salt and pepper; sprinkle with basil and Parmesan. Serve immediately.

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To Serve 2-3: Cut all ingredient amounts in half. Cook asparagus in 10-inch skillet over medium heat, covered, for 3 minutes. Remove cover and cook over medium-high heat until tender and browned, 3 to 4 minutes. Do not adjust heat when cooking garnishes; however, cooking times for garnishes should be reduced by 1 to 2 minutes.
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LEMON LAYER CAKE

Serves 10 to 12. The filling can be made a day ahead and refrigerated, but it will become quite stiff; fold it with a rubber spatula to loosen it before spreading onto the cake. For neater slices, dip a knife into hot water before cutting the cake. Leftovers can be stored covered in the refrigerator, with the cut side of the cake covered tightly with plastic wrap, for up to 3 days. INGREDIENTS

Lemon Curd Filling 1 cup fresh lemon juicefrom about 6 lemons 1 teaspoon gelatin(powdered) 1 1/2 cups granulated sugar(10 1/2 ounces) 1/8 teaspoon table salt 4 large eggs

6 large egg yolks(reserve egg whites for cake) 8 tablespoons unsalted butter(1 stick), cut into 1/2-inch cubes and frozen Cake 2 1/4 cups cake flour(9 ounces), plus extra for pans 1 cup whole milk, room temperature 6 large egg whites, room temperature 2 teaspoons vanilla extract 1 3/4 cups granulated sugar(12 1/4 ounces) 4 teaspoons baking powder 1 teaspoon table salt 12 tablespoons unsalted butter(1 1/2 sticks), cut into 12 pieces, softened but still cool Fluffy White Icing 2 large egg whites 1 cup granulated sugar(7 ounces) 1/4 cup water 1 tablespoon fresh lemon juice(from 1 lemon) 1 tablespoon corn syrup

INSTRUCTIONS 1. 1. FOR THE FILLING: Measure 1 tablespoon lemon juice into small bowl; sprinkle gelatin over top. Heat remaining lemon juice, sugar, and salt in medium nonreactive saucepan over medium-high heat, stirring occasionally, until sugar dissolves and mixture is hot but not boiling. Whisk eggs and yolks in large nonreactive bowl. Whisking constantly, slowly pour hot lemon-sugar mixture into eggs, then return mixture to saucepan. Cook over medium-low heat, stirring constantly with heatproof spatula, until mixture registers 170 degrees on instant-read thermometer and is thick enough to leave trail when spatula is scraped along pan bottom, 4 to 6 minutes. Immediately remove pan from heat and stir in gelatin mixture until dissolved. Stir in frozen butter until incorporated. Pour filling through fine-mesh strainer into nonreactive bowl (you should have 3 cups). Cover surface directly with plastic wrap; refrigerate until firm enough to spread, at least 4 hours. 2. 2. FOR THE CAKE: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour two 9-inch-wide by 2-inch-high round cake pans and line with parchment paper. In 2-cup liquid measure or medium bowl, whisk together milk, egg whites, and vanilla. 3. 3. In bowl of standing mixer fitted with paddle attachment, mix flour, sugar, baking powder, and salt at low speed. With mixer running at low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs with no visible butter chunks. Add all but 1/2 cup milk mixture to crumbs and beat at medium speed until mixture is pale and fluffy, about 1 1/2 minutes. With mixer running at low speed, add remaining 1/2 cup milk mixture; increase speed to medium and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium speed and beat 20 seconds longer. Divide batter evenly between cake pans; using rubber spatula, spread batter to pan walls and smooth tops. 4. 4. Bake until toothpick inserted in center of cakes comes out clean, 23 to 25 minutes. Loosen cakes from sides of pans with small knife, cool in pan 10 minutes, then invert onto greased wire rack; peel off parchment. Invert cakes again; cool completely on rack, about 1 1/2 hours.

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5. TO ASSEMBLE: Following illustrations below, use serrated knife to cut each cake into 2 even layers. Place bottom layer of 1 cake on cardboard round or cake plate. Using icing spatula, spread 1 cup lemon filling evenly on cake, leaving 1/2-inch border around edge; using cardboard round, gently replace top layer. Spread 1 cup filling on top. Using cardboard round, gently slide bottom half of second cake into place. Spread remaining cup filling on top. Using cardboard round, place top layer of second cake. Smooth out any filling that has leaked from sides of cake; cover with plastic wrap and refrigerate while making icing.

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6. FOR THE ICING: Combine all ingredients in bowl of standing mixer or large heatproof bowl and set over medium saucepan filled with 1 inch of barely simmering water (do not let bowl touch water). Cook, stirring constantly, until mixture registers 160 degrees on instant-read thermometer, 5 to 10 minutes. Remove bowl from heat and transfer mixture to standing mixer fitted with whisk attachment. Beat on medium speed until soft peaks form, about 5 minutes. Increase speed to medium-high and continue to beat until mixture has cooled to room temperature and stiff peaks form, 5 minutes longer. Using icing spatula, spread frosting on cake. Serve. (Cake can be refrigerated for up to 1 day before serving.)
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STEP-BY-STEP Assembling a Four-Layer Cake To create an elegant, four-tiered cake, you must split two cake layers in half horizontally. If you cut the layers a bit unevenly (which is bound to happen), the cake can lean to one side. Here's how to compensate for less-than-perfect cutting.

1. Place cooled cake layers on top of each other and make 1/8-inch-deep cut into side of each cake layer.

2. With long, serrated knife, use sawing motion to cut cakes in half horizontally so that each cake forms 2 layers.

3. Assemble cake, aligning cuts in each layer. Stacking layers in their original orientation conceals uneven cutting.

HERB-CRUSTED PORK ROAST

Serves 4 - 6. If only "enhanced" pork is available (the label will state that the pork was injected with a water-salt solution), do not brine the roast. Instead, simply season the stuffed and tied roast with salt before browning. Note that you should not trim the pork of its layer of fat. While it is possible to substitute dried rosemary for fresh, do not substitute dried thyme for fresh or the herb crust will be dry and dusty tasting. The roasting time will vary widely depending on the thickness of the meat. The roast can be brined, stuffed, and tied a day ahead, but don't prepare the bread crumb topping until you are ready to cook. INGREDIENTS

2 1/2 - 3 pound boneless center-cut pork loin roast(see note above) Table salt 1/4 cup sugar 1 large slice hearty white sandwich bread, torn into pieces 1 ounce grated Parmesan cheese, or pecorino cheese, (about 1/2 cup) 1 medium shallot, minced (about 3 tablespoons) 4 tablespoons olive oil, plus an additional 2 teaspoons Ground black pepper 1/3 cup packed fresh parsleyor basil leaves 2 tablespoons minced fresh thyme leaves 1 teaspoon minced fresh rosemaryor 1/2 teaspoon dried 1 large clove garlic, minced or pressed through a garlic press (about 1 1/2 teaspoons)

INSTRUCTIONS

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1. Following illustration 1 below, lightly score fat cap on pork, making 1/4-inch crosshatch pattern. Following illustrations 2 and 3, cut pocket in roast. Dissolve 1/2 cup salt and sugar in 2 quarts water in large container; submerge roast, cover with plastic wrap, and refrigerate for 1 hour. Rinse roast under cold water and dry thoroughly with paper towels.

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2. Meanwhile, adjust oven rack to lower-middle position and heat oven to 325 degrees. Pulse bread in food processor until coarsely ground, about sixteen 1-second pulses (you should have 1 cup crumbs). Transfer crumbs to medium bowl (do not wash food processor workbowl) and add 2 tablespoons Parmesan, shallot, 1 tablespoon oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Using fork, toss mixture until crumbs are evenly coated with oil.

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3. Add parsley or basil, thyme, rosemary, garlic, remaining 6 tablespoons Parmesan, 3 tablespoons oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper to now-empty food processor workbowl and process until smooth, about twelve 1-second pulses. Transfer herb paste to small bowl.

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4. Following illustrations 4 and 5, spread 1/4 cup herb paste inside roast and tie. Season roast with pepper (and salt, if using enhanced pork).

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5. Heat remaining 2 teaspoons oil in 12-inch skillet over medium-high heat until just smoking. Add roast, fat side down, and brown on all sides, 8 to 10 minutes, lowering heat if fat begins to smoke. Transfer roast to wire rack set in rimmed baking sheet lined with aluminum foil.

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6. Using scissors, snip and remove twine from roast; discard twine. Following photos below, spread remaining herb paste over roast and top with bread crumb mixture. Transfer baking sheet with roast to oven and cook until thickest part of roast registers 145 degrees on instant-read thermometer, 50 to 75 minutes. Remove roast from oven and let rest 10 minutes. Internal temperature should rise to 150 degrees. Using spatula and meat fork, transfer roast to carving board, taking care not to squeeze juices out of pocket in roast. Cut roast into 1/2-inch slices and serve immediately.
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STEP-BY-STEP Building a Better Crust

Affix the Crumbs: Sprinkle Parmesan-laced bread crumbs on top of roast and then gently press them in with hands. Finish cooking roast in oven.

Apply the Paste: After browning roast in skillet and removing kitchen twine, use rubber spatula to spread remaining herb paste evenly over top of roast. STEP-BY-STEP Preparing Herb-Crusted Pork Roast

1. Score the Fat: Using sharp boning knife, lightly score fat cap on roast to make 1/4-inch crosshatch pattern.

2. Make First Incision: Starting 1/2 inch from end of roast, insert knife into middle of roast, with blade parallel to work surface.

3. Make the Pocket: Cut along side of pork, stopping 1/2 inch short of other end. Pull open roast and use gentle strokes to cut deeper pocket.

4. Stuff the Roast: Spread 1/4 cup herb paste evenly into pocket, using spatula and fingers to make sure paste reaches corners of pocket.

5. Tie the Roast: Fold roast over to original shape and tie at even intervals along its length with 3 pieces of kitchen twine.

FLAKY BUTTERMILK BISCUITS

Makes 12 biscuits. The dough is a bit sticky when it comes together and during the first set of turns. Set aside about 1 cup of extra flour for dusting the work surface, dough, and rolling pin to prevent sticking. Be careful not to incorporate large pockets of flour into the dough when folding it over. When cutting the biscuits, press down with firm, even pressure; do not twist the cutter. The recipe may be prepared through step 2, transferred to a zipper-lock freezer bag, and frozen for several weeks. Let the mixture sit at room temperature for 15 minutes before proceeding. INGREDIENTS

2 1/2 cups unbleached all-purpose flour(12 1/2 ounces), plus additional flour for work surface 1 tablespoon baking powder 1/2 teaspoon baking soda 1 teaspoon table salt 2 tablespoons vegetable shortening, cut into 1/2-inch chunks 8 tablespoons unsalted butter(1 stick), cold, lightly floured and cut into 1/8-inch slices (see illustration below) 2 tablespoons unsalted butter, melted 1 1/4 cups low-fat buttermilk, cold

INSTRUCTIONS 1. 1. Adjust oven rack to lower-middle position; heat oven to 450 degrees. Whisk flour, baking powder, baking soda, and salt in large bowl. 2. 2. Add shortening to flour mixture; break up chunks with fingertips until only small, pea-sized pieces remain. Working in batches, drop butter slices into flour mixture and toss to coat; pick up each slice of butter and press between floured

fingertips into flat, nickel-sized pieces (see illustration at right). Repeat until all butter is incorporated; toss to combine. Freeze mixture (in bowl) until chilled, about 15 minutes. 3. 3. Spray 24-inch-square area of work surface with nonstick cooking spray; spread spray evenly across surface with kitchen towel or paper towel. Sprinkle 1/3 cup of extra flour across sprayed area; gently spread flour across work surface with palm to form thin, even coating. Add all but 2 tablespoons of buttermilk to flour mixture; stir briskly with fork until ball forms and no dry bits of flour are visible, adding remaining buttermilk as needed (dough will be sticky and shaggy but should clear sides of bowl). With rubber spatula, transfer dough onto center of prepared work surface, dust surface lightly with flour, and, with floured hands, bring dough together into cohesive ball. 4. 4. Pat dough into approximate 10-inch square; roll into 18 by 14-inch rectangle about 1/4 inch thick, dusting dough and rolling pin with flour as needed. Following illustrations below, using bench scraper or thin metal spatula, fold dough into thirds, brushing any excess flour from surface; lift short end of dough and fold in thirds again to form approximate 6 by 4inch rectangle. Rotate dough 90 degrees, dusting work surface underneath with flour; roll and fold dough again, dusting with flour as needed. 5. 5. Roll dough into 10-inch square about 1/2 inch thick; flip dough and cut nine 3-inch rounds with floured biscuit cutter, dipping cutter back into flour after each cut. Carefully invert and transfer rounds to ungreased baking sheet, spaced 1 inch apart. Gather dough scraps into ball; roll and fold once or twice until scraps form smooth dough. Roll dough into 1/2-inchthick round; cut three more 3-inch rounds and transfer to baking sheet. Discard excess dough. 6. 6. Brush biscuit tops with melted butter. Bake, without opening oven door, until tops are golden brown and crisp, 15 to 17 minutes. Let cool on baking sheet 5 to 10 minutes before serving.
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RECIPE TESTING Flaky Butter = Flaky Biscuits Working the butter into the flour by hand yields large, flaky chunks of butter, which, when rolled into thin sheets, produce a biscuit with distinct layers.

Pebbly pieces result in regular biscuits.

Flaky sheets result in flaky biscuits. STEP-BY-STEP Making the Layered Look Work for You Getting biscuits with ultra-flaky layers is all in the handling of the dough -- a strategic process of pinching, folding, and refolding creates stratified layers of air, fat, and flour.

REFOLD: Fold dough into thirds again, rotate 90 degrees, roll out, and repeat process.

FOLD: With scraper or metal spatula, fold dough into thirds (like a business letter).

SLICE: Cut butter (coated in flour to prevent sticking) into 1/8-inch-thick slices.

PRESS: Pinch butter slices between well-floured fingertips into flat, nickel-sized pieces.

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