Lemon Bread

1/2 cup butter
1 cup sugar
2 eggs
1/2 cup milk
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
grated rind of 1 large or two medium lemons

Glaze
Juice of one large or two medium lemons
1/4 cup sugar

Preheat oven to 350F. Grease and flour a 9"x5" loaf pan. Combine dry ingredients in a small bowl. In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well. Add milk, beating well. Add grated lemon rind. Stir in dry ingredients. Pour batter into prepared loaf pan. Bake for 55-60 minutes, or until toothpick inserted into center comes out clean. Immediately poke all over top of hot loaf with a toothpick, then pour glaze over top. Cool in pan on wire rack.

Roasted Cauliflower (From the kitchen of Cooks Illustrated)

Serves 4

This dish stands well on its own or drizzled with extra-virgin olive oil.
However, some tasters liked spiced versions made with either curry powder or
chili powder. Simply add 2 teaspoon of either spice to the cauliflower with the
salt and pepper in step 1.

Note: I went with the recipe below. I'll play with other seasonings next time I make it.

1 medium head cauliflower (about 2 pounds)
1/4 cup extra-virgin olive oil, plus extra for drizzling
1 teaspoon kosher salt
1/4 teaspoon ground black pepper

1. Adjust oven rack to lowest position and heat oven to 475 degrees. Trim
outer leaves of cauliflower and cut stem flush with bottom. Cut head into 8
equal wedges so that core and florets remain intact. Gently toss cauliflower,
oil, salt, and pepper in large bowl until cauliflower is evenly coated with oil.

2. Place cauliflower wedges with one cut side down in single layer on foil-
or parchment-lined rimmed baking sheet. Cover tightly with foil and cook for 10
minutes. Remove foil and continue to roast until sides of cauliflower touching
pan are golden, 8 to 12 minutes. Remove pan from oven, and using spatula,
carefully flip wedges. Return pan to oven and continue to roast until side of
cauliflower now touching pan is golden, 8 to 12 minutes longer. Drizzle with oil
and serve immediately.

Herb-Crusted Pork Roast (From the kitchen of Cooks Illustrated)

Included below is a link to a .pdf containing step-by-step photos. If you buy a boned pork loin roast, you'll note it's in two pieces. Remove the twine and use only the top piece with the layer of fat on it. I used the other half for a stir-fry. I found this recipe a bit vague, and had to read through it several times and still almost added the herbs to the bread crumbs. So note, the bread crumbs and the herb paste are separate, and only come together when prepping the roast. Also, I brined it for a bit over four hours. -K

The idea here was to elevate a commonly available cut of pork--the boneless
center-cut pork loin roast--notorious for its bland, monotonously lean meat. A
typical treatment for the roast is coating it with a smattering of herbs; a
technique we believed to have promise when executed properly. We designed our
recipe so that each bite of pork is moist and includes a bit of a flavorful herb
paste.

Herb-Crusted Pork Roast

Serves 4 to 6

If only "enhanced" pork is available (label will state that pork was
injected with a water/salt solution) do not brine the roast. Instead, simply
season the stuffed and tied roast with salt before browning. Note that you
should not trim the pork of its layer of fat.

Table salt

1/4 cup granulated sugar

1 boneless center-cut pork loin roast, 2 1/2 to 3 pounds

2 slices white sandwich bread, torn into pieces

8 tablespoons grated Parmesan or pecorino cheese (about 1 ounce)

1 medium shallot, minced (about 3 tablespoons)

4 tablespoons plus 2 teaspoons olive oil

Ground black pepper

1/3 cup packed fresh parsley or basil leaves

2 tablespoons minced fresh thyme leaves

1 teaspoon fresh minced rosemary leaves

1 large garlic clove, minced or pressed through a garlic press (about 1-1/2 teaspoons)

1. Dissolve 1/2 cup salt and sugar in 2 quarts water in large container;
submerge roast, cover with plastic wrap, and refrigerate for 11/2 to 2 hours.
Rinse roast under cold water and dry thoroughly with paper towels.

2. Meanwhile, adjust oven rack to lower-middle position and heat oven to
325 degrees. Place bread in food processor and pulse until coarsely ground,
about sixteen 1-second pulses (you should have about 1 3/4 cups crumbs).
Transfer 1 cup breadcrumbs (reserve remaining breadcrumbs for another use) to
medium bowl and add 2 tablespoons Parmesan, shallot, 1 tablespoon olive oil, 1/8
teaspoon salt, and 1/8 teaspoon pepper. Using fork, toss mixture until crumbs
are evenly coated with oil. Add parsley (or basil), thyme, rosemary, garlic,
remaining 6 tablespoons Parmesan, 3 tablespoons olive oil, 1/8 teaspoon salt,
and 1/8 teaspoon pepper to now-empty food processor and process until smooth,
about twelve 1-second pulses. Transfer herb paste to small bowl.

3. Following photo 1, lightly score fat cap on top of pork using boning
knife, making 1/4-inch crosshatch pattern. Following photos 2 through 3b,
carefully cut pocket in roast. Sprinkle inside of pork with salt and pepper.
Following photos 4 and 5, stuff and tie roast.

4. Sprinkle roast with pepper (and salt, if using enhanced pork). Heat
remaining 2 teaspoons olive oil in 12-inch skillet over medium-high heat until
just smoking. Add roast, fat side down, and brown on all sides, 8 to 10 minutes,
lowering heat if fat begins to smoke. Transfer roast to wire rack set in baking
sheet lined with aluminum foil.

5. Using scissors, snip and remove twine from roast; discard twine.
Following photos 7 and 8, spread remaining herb paste over roast and top with
bread crumb mixture. Transfer roast to oven and cook until thickest part of
roast registers 140 degrees on instant-read thermometer, 50 to 60 minutes.
Remove roast from oven and let rest 10 minutes. Internal temperature should rise
to 150 degrees. Transfer roast to carving board using spatula and meat fork,
taking care not to squeeze juices out of roast's opening. Cut roast into
1/2-inch slices and serve immediately.

Link to step-by-step photos: http://www.cooksillustrated.com/otherdoc.asp?otherdocid=570&bdc=6840