Andreas Viestad Personal Life Recipes

ANDREAS VIESTAD'S PORK RIB ROAST WITH CLOVES

Steps:

• Place the meat skin side up on a cutting board. With a sharp heavy knife, cut through the rind and fat to make a crosshatch pattern with 1-inch squares.
• With a thin sharp knife, make a small slit in each square. (This is where you will insert the cloves; you could insert them now, but I have found that all the handling is likely to break off most of the nice-looking tops of the cloves).
• Rub the meat with the salt and pepper.
• Place the meat in a baking dish.
• Cut 1 orange in half and squeeze the juice over the meat.
• Slice another orange and place the slices under and over the meat.
• Cover and refrigerate for 1 to 2 days, turning three or four times.
• Preheat the oven to 400°F.
• Discard the orange and place the meat fat side down in a roasting pan.
• Insert the sage between the cut ribs.
• Turn the meat skin side up. Cut the remaining orange in half and squeeze the juice over the meat.
• Cut the orange halves into smaller pieces and place them under the meat.
• Insert a clove in each of the slits in the fat.
• Cover the roast with foil.
• Place the roasting pan in the middle of the oven and roast for 45 minutes.
• Remove from the oven and reduce the temperature to 350°F.
• Remove the foil and Remove the meat from the pan and add potatoes and onions to the pan, making a foundation for the meat.
• Return the meat to the pan and place in the oven, this time setting it in the lower third of the oven; roast for about 1 hour.
• Move the pan to the middle of the oven. Increase the heat to 400° to 425°F and roast for about 20 minutes longer under frequent surveillance to produce a good crackling. If you have a top oven broiler, you could use it, but be very careful that you don't burn the roast.
• It is difficult to give the exact time for the crackling process, since that depends on the intensity of heat in your oven. If there is no sign of crackling after 10 minutes, gradually turn the heat up to 450°F.
• The crackling will be superb if it looks as if the rind is boiling and the fatty squares have started to separate.
• Remove and allow to cool slightly.
• Cut the meat into 2-rib sections and place on serving plates. The meat looks nice served with the cloves, but be advised that they should be removed before eating, as they are still quite strong-tasting.
• Enjoy!

ANDREAS VIESTAD'S VEILED FARM GIRLS

Steps:

• In a nonstick skillet over medium heat, combine the bread crumbs, sugar, cinnamon and butter.
• Stirring constantly with a wooden spoon, heat until the ingredients are fully incorporated and the crumbs are golden; remove from the heat.
• In a large bowl, whip cream until stiff peaks form.
• Layer the applesauce, bread crumbs and cream in individual glass bowls with the final layer being the whipped cream, creating the veil of this dish.
• Sprinkle with the chopped nuts and serve.

ANDREAS VIESTAD'S PORCINI CONSOMME

Steps:

• In a medium pot, bring vegetable broth to a boil. Add mushrooms (all fresh or a combo of dried and fresh), peppercorns, bay leaves and the cinnamon stick. Reduce heat and simmer for 20 minutes, skimming off any foam that forms on the surface.
• Line a colander or sieve with cheesecloth (I use a coffee filter sometimes) and strain the consomme into another pot, pressing gently on the mushrooms with a spoon to extract as much of the liquid as possible. Discard mushrooms and spices.
• Reheat the consomme and season to taste with salt. Pour into bowls and garnish with a couple of tablespoons of cream per portion, sprinkle with cinnamon and serve.

ANDREAS VIESTAD'S HONEY-AND-MUSTARD-MARINATED SALMON WITH ROSEMA

Steps:

• Rinse the salmon under cold running water; pat dry with paper towels and place in a shallow dish.
• In a measuring cup, mix the olive oil, honey, mustard, garlic, lemon juice, and chili powder; pour mixture over the salmon, turning to coat.
• Cover, place in the refrigerator and marinade for 2 to 3 hours or, quick marinade, for 30 minutes at room temperature.
• Preheat the oven to 375°F.
• Transfer the salmon to a baking dish, reserving the marinade,.
• Place the dish in the preheated oven and bake 8 minutes; pour the marinade over the salmon.
• Continue to cook and additional 4 to 5 minutes, or until the salmon flakes easily with a fork; season with salt to taste.
• While the salmon cooks, core the apples and cut each into 8 wedges.
• In a large heavy skillet, heat the butter over medium-high heat.
• Add the apples and rosemary reduce the heat to medium, and cook for 5 minutes, until tender.
• Remove from the heat and discard the rosemary.
• Serve the cooked salmon with pan drippings spooned over and topped with the apples, garnish with fresh mint, if desired.
• Please Note: The quick marinade time is included in the cooking time.