Yami Guru's Creative Vortex

Here’s what’s cooking at my house: Olive Bread and Balsamic Rosemary Pork Loin with Roasted Potatoes

—>Olive Bread Ingredients (Makes 2 Loaves):

• 4 teaspoons active dry yeast
• 2 cups warm water
• 3 1/2 cups all-purpose flour
• 1 1/2 cups whole-wheat flour
• 1/2 cup cornmeal
• 2 teaspoons salt
• 2 tablespoons olive oil
• 1 cup pitted mixed green and black olives, cut in half
• cornmeal, for sprinkling

—>Olive Bread Directions:

1. Combine the yeast and water, stir, and leave for 5 minutes to dissolve.
2. Stir in 2 cups of the all-purpose flour, cover, and leave in a warm place for 1 hour.
3. In a large mixing bowl, combine the remaining all-purpose flour, whole-wheat flour, cornmeal, and salt. Make a well in the center; pour in the olive oil and yeast mixture.
4. With a wooden spoon, stir from the center, incorporating flour with each turn. When the dough becomes too stiff, stir with your hands until a rough dough is obtained.
5. Transfer to a floured surface and knead until smooth and elastic. Return to the bowl, cover, and leave to rise in a warm place until doubled in volume, about 1 1/2 hours.
6. Punch down the dough with your fist. Add the olives and knead in as evenly as possible.
7. Cut the dough in half and shape each half into a round. Sprinkle a baking sheet with cornmeal. Place the rounds on the street, seam-side down. Cover with a dish towel and leave to rise until nearly doubled in volume.
8. Place a baking pan in the bottom of the over and half fill with hot water. Preheat the oven to 425°F.
9. With a sharp knife, score the tops of the loaves.
10. Bake for 20 minutes. Lower the heat to 375°F and bake until the bottoms are hollow when tapped, 25-30 minutes more. Cook on rack.
11. Dipping sauce: Combine in a small bowl, 2 tablespoons extra-virgin oil, 1 tablespoon balsamic vinegar, 1/2 teaspoon Italian seasonings, and 1/8 teaspoon freshly grounded black pepper. Optional: 1 tablespoon minced garlic.

—>Balsamic Rosemary Pork Loin with Roasted Potatoes Ingredients:

(Servings: 8 to 10)

• 2 1/2 pounds boneless top loin pork roast
• 1 1/2 cup fresh rosemary leaves
• 12 cloves garlic, peeled
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon salt
• 2 teaspoons black pepper
• 2 1/2 pounds small red potatoes, cut into 1/2-inch wedges

—>Balsamic Rosemary Pork Loin with Roasted Potatoes Directions:

1. Preheat oven to 450°F.
2. In food processor, combine rosemary, garlic, oil, vinegar, salt, and pepper; pulse to a coarse, wet paste. Spread 3/4 paste on all the sides of the roast.  Place roast, fat side up, in shallow roasting pan big enough to hold roast with 3 inches around all sides. Cook 15 minutes.
3. Meanwhile, in large bowl, mix potatoes and remaining paste. Reduce oven to 350°F. Place coated potatoes around roast;  cook 50 to 60 minutes, tossing potatoes halfway. Cook roast until internal temp. reaches 150 °F. If potatoes aren’t done, transfer roast to cutting board and continue cooking potatoes. Remove roast from oven, let roast 10 minutes. Slice and arrange on platter with potatoes.