Pork Persillade (Pork coated in Parsley, Garlic and Olive Oi.)

This is a roast recipe that I have now made several times and it is a simple way to make a Sunday roast.  Persillade is a combination of chopped fresh parsley, minced garlic and olive oil, and is common to french cooking.  You can serve this combination also on chicken, lamb, potatoes or oysters.

Pork Persillade

To make this coating it takes only minutes and can be applied on roast up to 24 hours before hand.  Just keep it refrigerated.   It takes approximately 1 hour 45 minutes of cooking time to prepare a 2.5 Lbs roast (1Kg); and that will make about 6 portions.  The general rule of thumb with roasts is a 1/2 lbs (8oz) per person and that is weight before cooking.

Pork Persillade
Combine in a medium size bowl:
	6 Cloves Garlic, minced
	2 TBSP (30ml) Extra-Virgin Olive Oil
	1-1/2 Cups (375ml) Fresh Parsley, chopped (and loosely packed and towel dried)
Other Ingredients:
	1 Pork Rib Roast or Centre Roast (Boneless) -  2.5lbs or 1Kg
	1/2 TSP Salt
	1/2 TSP Fresh Ground Pepper
Steps:
	1) In a medium size bowl combine garlic, parsley and olive oil.   Mix together to create a paste.
	2) Pre-Heat oven to 350 degrees.
	3) Rub Salt and Pepper on the outside of the roast and place on grill pan.
	4) Rub Parsley mixture on the outside of the roast.  Place roast in heated oven.
	5) Cook roast at 350 degrees until it reaches an internal temperature of 170F (71C).  This takes about 1:45 minutes.
	6) Tent roast with aluminum foil on a cutting board and let stand 10 minutes before slicing.  Cut in 1/2 cm pieces and serve.

Tips and Suggestions:

• This recipe can be prepped and done hours before dinner.  So you can coat the roast and have it wrapped in plastic in the fridge until needed.
• Use an electric meat thermometer and take the guess work out.  Electric meat thermometers usually have an alarm that can be set to tell you when the roast is done.
• If you have a convection roast function on your oven use it.  It will take about 20% less time and you'll have a more crispy outside of roast.
• Use a grill pan and the excess grease will drain away.    

Preparation Photos:

The photos you are seeing contains a larger 4lbs (1.9kg) Pork Centre Loin Roast and I split it in half to get more parsley coating on the roast.  Also, so we could have leftovers for tasty next day sandwiches.  

Ingredients for Pork Persillade

Parsley, Garlic and Olive Oil Mixture

Pork Roast prior to Cooking

The Final Product

Variations:

• The parsley coating also goes easily on chicken breasts, lamb roast or pork tenderloin.  Make the coating and rub on. Than cook the meat as you always would. 
• For a Dijon style flair brush a thin layer of Dijon mustard on the outside of the roast and the put on the parsley coating.  This goes very well if you like Dijon mustard and gives the meat even more flavour.  I normally use Maille brand myself as I find it tastes better than Grey Poupon.  

Classic One Liner

• If you really want to go to flavor country.  Wrap the outside of the roast with bacon before coating it with parsley.  Use toothpicks soaked in water to tack the bacon on.  This is really tasty.... Your waistline is not for me to judge.  

Comments? Suggestions? Please share them below.

Provencal Carrot and Parsnip soup with Basil

This is an excellent soup recipe that I have now prepared a few times.  It is a Provencal (Southern France) style of soup with the combination of fresh basil and cream.  Also, although parsnips are not commonly served in Canada they are easily found Winter vegetables at most grocery stores.  Parsnips cost about twice the price of carrots and are normally found near the fancy lettuce and Asian vegetables (at least at Longo's or Loblaw's.)  Europeans have been eating parsnips long before Roman times and they look like white carrots.

Provencal Carrot and Parsnip Soup

This soup takes about 1 hour to prepare and serves 8 portions.  It can easily be made ahead of time and warmed up for dinner.  I suggest serving this soup as a starter for roasts and accompanying it with some fresh baguette.  Bon apetit!

Provencal Carrot and Parsnip soup with Basil
Combine in a stock pot:
	1 Sweet Onion, chopped
	1 Yellow-Flesh Potato, peeled and chopped (Yukon Gold works)
	2 Cups Parnsips, peeled and chopped (3 to 4, about 10oz)
	4 Cups Carrots, peeled and chopped (about 1 1/4 lbs)
	1/2 TSP Ground Pepper
	4 Cups (1L) Sodium Reduced Chicken Broth
	1 Cup Water
Step 3: After Cooking and blending soup
	1 Cup (250ml) 10% or 18% Cream
Finishing Ingredients:
	3 TBSP of freshly squeezed Lemon Juice (1/2 a large lemon)
	1/4 Cup Fresh Basil, chopped TT Salt (1 TSP is my suggestion)
Steps:
	1) In a stock pot bring vegetables, chicken broth and water to a boil.  Then reduce heat to medium-low and cook covered for 25 minutes until vegetables are soft.
	2) Blend with an immersion blender or in batches in a blender.
	3) Reduce heat to a simmer and stir in 1 cup of cream.
	4) Prior to serving soup add lemon juice, basil and salt to taste. Stir soup to mix in.  Serve hot.
Soup will last up to 3 days in the fridge.  When reheating consider adding more water to get to desired thickness.  Soup will thicken overtime.

Ingredients for Soup

Vegetables prior to Cooking

Step 1: Soup with Boiling Vegetables

Step 3: After Blending and Adding a Cup of Cream

Step 4: After Adding Basil

Final Product: Provencal Carrot and Parsnip Soup

What I learned making this soup:

• That the more I eat parsnips; the more I like them.  They are excellent source of dietary fibre, B vitamins, minerals, anti-oxidants and potassium. 
• Parsnips are also a great addition to stews and work well in combination with carrots.  
• "TT" often used in cookbooks to mean 'to taste.'  Julia Child frequently used this abbreviation in her cookbooks in reference to salt and pepper.  

Comments? Thoughts? Suggestions?  Please add them below.