Chef Jenn Louis' coppa porchetta on THE Dish

Many fine chefs learn to love cooking early in life, but not chef Jenn Louis. She traveled the world before discovering her own passion for the kitchen while working for Outward Bound, deep in the woods of North Carolina.

Special section: Food and wine

Now, she's chef and co-owner of two restaurants in Portland, Ore.: Lincoln - which was named to Conde Nast Traveler's Top 50 New Restaurants in North America - and Sunshine Tavern.

Food and Wine magazine named her Best New Chef Northwest in 2012, and she's twice been a semi-finalist for the James Beard Foundation's Best Chef Northwest.

Louis joined "CBS This Morning: Saturday" with her ultimate dish, coppa porchetta.

Coppa porchetta

1 pork coppa or pork shoulder, about 5 pounds

5t fennel frond, chopped finely

1t fennel pollen

12 whole sage leaves

1/2 c fresh breadcrumbs, from ciabatta or other soft white bread

4 large cloves garlic, sliced thinly

2 t sugar

1T kosher salt

1T black pepper

2. Cover cut side with fennel frond, fennel pollen, sage leaves, breadcrumbs, garlic and shallot, leaving 1/2 boarder on all sides. Roll coppa, keeping all fillings inside. Truss tightly so the roast is even thickness.

3. Wrap coppa twice, completely covering in foil so there are no gaps. Place in refrigerator and marinate for 2 days prior to cooking. Place roast on a glass or metal baking sheet with at least 2 inch sides and place in 215 degree oven. Ideally, find a pan that is as small as possible and fits the roast with about 1 inch gap around the roast. Bake about 9 hours, until thermometer reads 180 degrees. When piercing the roast to take the temperature, juices will run into the pan, the pan juices will be delicious later on, do not discard. When internal temperature reaches 180 degrees, leave coppa on the counter to cool, about 1- 1/2 hours. Do not unwrap.

4. When unwrapping the roast, do so gently, let all of the juices run into the pan. Skim fat and serve juices over slices of roast.

5. If the roast is no longer warm enough to serve, heat a small amount of olive oil in a pan and warm by crisping up slices of pork.

Salsa verde

1/2 c cornichon

1 medium clove garlic, chopped finely

3/4 c scallion whites, cut in fine rings

1c scallion greens, cut in fine rings

2T capers, rinsed and roughly chopped

1 lemon, zest only

20 large leaves of mint, chiffonade

3 anchovies, in oil- chopped finely

1 1/2 c olive oil

salt and pepper

1. Roughly chop cornichon and add next 7 ingredients.

2. Chop all ingredients together, leaving a roughly chopped pile.

3. Place in a small bowl and add oil. Season to taste.

Radish and fennel salad

8-10 small to medium radishes, french breakfast, cherry belle, icicle

6 ounces fennel, shaved thinly

1 1/2 T shallot, sliced thinly

4 T pine nuts, lightly toasted

2 ounces sheep's milk feta

1 t fennel frond, roughly chopped

coarse sea salt, maldon

black pepper

4 T lemon juice

4 T lemon zest

6 T olive oil

1. Dressing: Combine in a dressing bottle or small bowl. Mix well before using.

2. Mix radish, fennel, pine nuts, feta, fennel frond and shallot in a large bowl. Season salad with salt and pepper.

3. Toss the salad with enough dressing to coat.

Ricotta Gnochetti

1lb fresh ricotta cheese

1/4 c parmigiano-reggiano, grated finely

1 egg

2 t butter, melted

freshly grated nutmeg

1 c all purpose flour, plus more for tray

1. Mix all ingredients together except for flour, until fully combined. Add flour and mix just until combined- do not over mix.

2. The dough should be slightly sticky and wet. Cut dough into small chunks, about 1/4 c portion at a time, roll rope of mixture about 1/4 inch in diameter. Cut into 1/2 inch chunks and lay on flour-lined tray. Refrigerate until ready to cook.

3. Bring a pot of water to a summer and season with salt.

4. Poach gnochetti until almost floating, remove immediately from water and place in saucepan of warm sauce, just coating gnocchi. Warm gently, divide upon 6 plates and serve with grated parmigiano-reggiano.

Kale bagna cauda

1 pound kale, thick stems removed

3T olive oil

4T butter

1.5t chili flakes

3 small cloves garlic, sliced very thinly

8 anchovies, packed in olive oil

2t lemon juice

1. Blanch kale in salted boiling water until it is wilted and chalky flavor disappears. Shock kale in ice water until kale is very cold.

2. Remove kale from ice water and squeeze all excess water from kale. Slice into thick ribbons and set kale aside.

3. In medium pan warm olive oil, butter, chiles, garlic and anchovies over medium heat.

4. With the back of a fork, break up anchovies as mixture warms. Flavors will meld and anchovies will dissolve.

5. Add kale and warm through. Squeeze lemon over kale, season with kosher salt and pepper and serve.

Brutti ma Buoni

1 pound hazelnuts, toasted, skinned and roughly chopped

2 1/2 cups granulated sugar

7 large egg whites

2 teaspoons vanilla extract

1/2 teaspoon ground cinnamon

parchment lined sheet pans

1. Preheat the oven to 300 degrees .

2. In the bowl of electric stand mixture fitted with a whisk attachment, whisk the eggs to form glossy, medium-hard peaks. Once the egg whites are foamy, begin slowly adding the sugar to the mixture, then the vanilla and cinnamon. When the eggs form glossy, medium-hard peaks, fold in the hazelnuts.

3. Using a #12 scoop, gently dollop the cookie mixture onto the prepared baking pan, leaving a 1-inch space around the individual cookies on all sides. Place in the oven and bake for 30 minutes. Turn oven to 200 degrees F and bake for another 90 minutes. Allow to cool in oven overnight, until dry.

4. Store in airtight container.