Chef On A Shoestring

John DeLucie
Colina
October 16, 1999

8 1 inch thick slices country bread
4 cloves garlic, peeled and left whole
extra virgin olive oil
kosher salt to taste
1/2 pound dried cannellini beans, soaked overnight and rinsed or 1 10 ounce can drained
1 bunch fresh arugula, washed, dried, roughly chopped
1 lemon, sliced in half

1. Heat a few tablespoons of olive oil in a saute pan over high heat. When the oil begins to smoke add the sliced bread and lower the flame. Toast the bread on both sides until golden. Remove from the pan and let dry on a paper towel. Repeat until all the bread is toasted.

2. When the toast is cool enough to handle, slice the garlic in half and rub one side of each slice of bread with the cut side of the garlic.

3. In a stainless steel mixing bowl combine the beans, half of the arugula, 2 tablespoons olive oil and salt to taste.

4. Place the toast on a serving platter, garlic side up. Spoon the bean and arugula mixture on to each slice. Use the remaining arugula to garnish and season with a squeeze of lemon, a drizzle of olive oil and a pinch of kosher salt.

4 boneless pork chops
1 tablespoon olive oil
1 tablespoon dried rosemary
1 teaspoon dried fennel seeds
kosher salt and fresh ground pepper to taste
4 cloves garlic, minced

1. Put the rosemary, fennel seeds, ½ teaspoon salt and 1 teaspoon fresh pepper in a food processor or herb grinder and pulse for 10 seconds.

2. Combine the garlic with the ground herbs and spices add a little olive oil to make a paste and rub the mixture over all sides of the pork chops. Let sit for several hours or refrigerate overnight.

3. Pre-heat the over to 450 degrees.

4. Saute the pork chops 1 minute on each side until lightly browned and then place the entire saute pan into the oven for 3 minutes.

For the fennel:

2 bulbs fennel, tops trimmed and chopped into 1 inch dice
2 tablespoons butter
kosher salt and pepper to taste

1. Simmer the chopped fennel in lightly salted water until tender, about 30 minutes.

2. Drain throughly and process with 2 tablespoons of butter until smooth, about one minute.

3. Return the puree to the saucepan and reheat. Season to taste with salt and pepper. Serve with the pork.

For the dough:

1/2 pound cold unsalted butter, cut in 1 inch pieces
2 cups flour
1/4 cup sugar
1 pinch kosher salt
1/4 cup ice water

1. Place all the dry ingredients in the bowl of a food processor and pulse to combine.

2. Add the butter and pulse the blade until the mixture resembles small marbles.

3. Add the ice water a tablespoon at a time while the blade is running. Keeadding water until the dough forms a solid mass. Remove the dough from the processor and place on a sheet of plastic wrap. Remove any loose particles from the processor and press them into the dough.

4. Wrap tightly in the plastic and refrigerate for at least one hour.

For the filling:

4 pears, peeled, cored and cut into eighths
1/4 cup superfine sugar
4 tablespoons unsalted butter

1. In a stainless steel bowl combine the pears and the sugar and toss to cover the pears completely with sugar.

2. Roll out the dough on a floured surface in a free form shape.

3. Place the pears in the center of the dough as you would place the ingredients on a pizza. Fold up the sides of the dough around the pears to enclose the tart.

4. Bake at 450 degrees for 20 to 25 minutes until golden brown.

Entree
Pork Chops
6.74
Fennel
2.38
Fennel Seeds
1.89

Dessert
Pears
2.76
Butter
1.89

TOTAL
$19.45