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Chef On A Shoestring

Chef Morgen Jacobson
New York, N.Y.

Air Date: Dec. 16, 2000

MENU: Roasted Butternut Squash and Arugula Salad
Roasted Pork Loins with Roasted Root Vegetables
Spice Roasted Apples

Roasted Butternut Squash and Arugula Salad

1 butternut squash, halved and cleaned of all seeds
1 bunch of arugula, roots removed, washed and dried on towels
3 fresh sage leaves, sliced in thin strips
1/4 Cup Honey
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 tablespoons butter, cut into small cubes
Ground black pepper
1/2 cup water
1/4 Cup Cider or Balsamic Vinegar
Scant 1/4 cup olive oil or salad oil
2 tablespoons mustard, any type, but preferably Dijon

METHOD: Preheat oven to 450 degrees. Season the squash halves with the honey, cinnamon, nutmeg, butter, and salt and pepper to your taste. Set the squash into a 9 x 13 baking pan, add the water to the pan, and cover the dish with foil.

Bake the squash in a preheated oven for 30 to 40 minutes or until the squash is easily pierced with a fork. Remove the squash from the oven to cool.

When the squash can be comfortably handled, use a spoon to scoop the flesh from one half (reserve the other half for later). Place the flesh in the bowl of a food processor. Add the vinegar, mustard, and oil. Puree until smooth. Add salt and pepper to taste, adjust seasoning by adding vinegar or mustard to your taste also. This is the dressing for the salad. It will keep well for up to one week, tightly sealed and refrigerated.

Remove the skin from the remaining squash and cut the squash into large cubes. Toss the cubes with the arugula, sage, salt, and pepper. Toss the salad with the dressing to your taste.

Garlic Confit and Fresh Herb Rub

8 cloves of garlic confit (see garlic oil/confit recipe)
1/4 cup garlic oil
4 tablespoons good quality Dijon mustard
2 tablespoons honey
3 tablespoons balsamic vinegar
8 fresh sage leaves, stems removed
1 tablespoon fresh thyme leaves
1/4 cup parsley leaves, preferably flat leaf variety
Black pepper, preferably from a pepper mill

Method: Combine all the ingredients, except the salt and pepper, in the bowl of a food processor. Pulse the processor to combine. Scrape down the sides of the bowl occasionally. Puree the mixture until well combined but still coarse in texture.
Add salt and pepper to taste. Adjust the other seasonings to your taste. The mixture should have a consistency similar to mustard or honey. This will keep well for up to 3 weeks in the refrigerator.

*Use this rub on chicken, pork loin, or ham before roasting. Excellent on fillet mignon also. The rub can be used as a base for a vinaigrette or as a marinade.*

Garlic Oil with Garlic Confit

1 head of garlic, all cloves separate
2 cups good quality olive oil

Method: Combine the garlic and oil in a heavy-bottomed pot and bring to a smmer over low heat.

Simmer the garlic for 20 to 30 minutes or until the cloves appear to become translucent. Remove the pot from the heat and set aside to allow the oil and garlic to cool to room temperature.

The oil and confit garlic can now be transferred to decorative bottles or mason jars for storage. The oil and garlic keep well refrigerated for up to six months.

Roasted winter vegetables

*Preheat oven to 500 degrees.*
**This item will go in at the same time with the roasted pork loin.*

1 Rutabaga - trimmed of skin, cut into quarters, then 1" thick slices
1 Celery root - trimmed of skin and cut into 1" thick slices
1 medium sweet potato, washed and cut into 1" thick slices
1 large yellow onion, peeled and quartered
1 pint brussel sprouts, rinsed and halved lengthwise
2 tablespoons garlic oil
1 tablespoon balsamic
1/2 cup water
1/2 cup sherry, sweet
1/4 cup honey
2 stalks of sage, fresh
1/4 cup balsamic

Method: Toss the vegetables, except the brussel sprouts, with the garlic oil, 1 tablespoon balsamic vinegar, salt and pepper.

Set the vegetables in a roasting pan, preferably in one layer. Add the water.

Set the roast on top of the vegetables, reduce the heat to 450 degrees, and bake.

Meanwhile, in a heavy-bottomed pot or saute pan, combine the honey and sage. Set the pan over medium-high heat.

Cook the honey until it caramelizes, about four minutes. It will become darker and fragrant.

Add the sherry and balsamic, stir to combine, and remove the pot from the heat.
When the roast comes out of the oven, toss the brussel sprouts in the glaze, then toss the sprouts, and glaze with the roasted vegetables. Return them to the oven to finish cooking, about 10 minutes.

Roasted Pork Loin With a Cornmeal Crust

*Preheat oven to 500 degrees*

Ingredients: 3 lb. Center cut, pork loin roast. Ask the butcher to tie it.
1/2 to 3/4 cup prepared garlic-herb paste
1/4 cup polenta meal or finely ground cornmeal
Salt and pepper

METHOD: Allow the roast to warm at room temperature until cool, but not cold, about 1 hour. Generously season the roast on all sides with salt and pepper. Using your hands, spread a generous layer of herb paste on all sides of the roast. Spread the polenta meal on a cookie tray or parchment, and roll the pork to coat it generously.

Set the roast atop the seasoned vegetable and put the pan in the oven. Reduce the heat to 450 degree. Bake. Allow 7 to 10 minutes per pound cooking time. Cook to 125 degrees on a meat thermometer.

Remove the roast to a carving platter. Rest it, in a warm place for 12 to 14 minutes before carving. This allows the flesh to relax and reabsorb the juices that have been pushed to the surface.

Add the glaze to the vegetables and return them to the oven for 5 to 10 minutes to finish cooking. Remove them to a serving dish and keep warm.

Spiced Roasted Apples

**400-degree oven**


2 medium, firm, but ripe apples, washed.
1 cinnamon stick
2 whole cloves
1 teaspoon vanilla extract
1 tablespoon granulated sugar
2 tablespoons butter
1/4 cup cooking sherry
1 pint heavy cream
1/2 cup water

Method: Please both apples on a sheet of aluminum foil large enough to completely encase them. Add the cinnamon, cloves, vanilla, sugar, butter and sherry. Seal the foil around the fruit.

Set the package into a baking dish, add the water to the dish, and bake 20-30 minutes or until the apples are easily pierced with a small knife.

Meanwhile, whip the cream to soft peaks, set aside.

Halve the apples lengthwise and serve them with the accumulated cooking juices. Add a dollop of whipped cream.

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