Milk & Cream | Saveur

Custardy French Toast

Megan Heine — Mon, 31 Jul 2023 21:00:00 +0000

Photography by Julia Gartland; Food Styling by Jessie YuChen

Shortly after Brockton Villa Restaurant opened its doors along the shores of La Jolla, California, the eatery’s French toast became its bestselling menu item. Brockton Villa’s Coast Toast recipe is a famously pillowy, custardy take on the classic dish that calls for grilling the bread first in order to brown it, then placing it in the oven so the egg-and-cream-soaked toast swells up like a soufflé. Orange juice and orange curaçao (look for the liqueur at a liquor store, or online) infuse the bread with a subtle, delightful citrusy aroma.

Owner Megan Heine named the recipe (and trademarked the moniker) as a nod to the restaurant’s waterfront location overlooking the Pacific. As customers enjoy their brunch on the balcony of the renovated beach bungalow, they have a front-row seat to waves crashing on the golden sands below, and sea lions sunbathing in La Jolla Cove. Can you think of any better way to spend a morning in Southern California?—Megan Zhang

Featured in “The Coastal Village That Runs on Breakfast,” by Megan Zhang.

Yield: 3–6

Time: 1 hour 25 minutes

5 large eggs
2 cups heavy cream
¼ cup plus 2 Tbsp. orange juice
¼ cup sugar
1 Tbsp. vanilla extract
1 Tbsp. orange curaçao
Pinch of kosher salt
½ loaf soft French bread, sliced on the bias into six 1½-in.-thick slices
3 Tbsp. unsalted butter, divided
Powdered sugar, for garnish
Ice cream, strawberries, jam, and/or maple syrup, for serving (optional)

Instructions

In a large bowl, whisk together the eggs, cream, orange juice, sugar, vanilla, curaçao, and salt. Add the bread, toss to coat, cover and refrigerate for one hour.
Preheat the oven to 450°F. Line a baking sheet with parchment paper and set it by the stove.
In a large skillet or flat grill pan over medium-high heat, melt 1 tablespoon of the butter. When the foam begins to subside, place 2 slices of custard-soaked bread in the skillet and cook until the bottom turns golden-brown, 2–3 minutes; flip and continue cooking until the slices are golden-brown on the other side, 2–3 minutes more. Transfer to the lined baking sheet, and set aside as you continue searing the remaining slices, wiping out the skillet and adding a fresh tablespoon of butter between batches.
Bake the toasts just until puffed, 6–8 minutes. Transfer to a serving platter or individual dessert plates, dust with powdered sugar, and serve immediately, with ice cream, berries, jam, and maple syrup on the side, if desired.

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Atol de Elote

SAVEUR Editors — Mon, 18 Mar 2019 22:45:26 +0000

Photography by Linda Xiao; Food Styling by Jessie YuChen

Atol de elote is a sweet corn beverage frequently doled out warm in Guatemalan markets. Seasoned with cinnamon or vanilla, fresh corn kernels are pulverized on a grinding stone or metate to achieve the drink’s silky, creamy consistency. (In a pinch, a blender gets the job done, too.)

This recipe ran alongside Chris Bagley‘s 2017 story, “Guatemala’s Ancient Food Traditions.“

Yield: 6–8

Time: 40 minutes

3 fresh corn cobs, shucked (about 1¾ lb.)
2 cups whole milk
¹⁄₂ cup raw turbinado sugar
¹⁄₄ tsp. ground cinnamon or vanilla extract, or more
¹⁄₂ tsp. kosher salt

Instructions

Using a large chefs knife, slice the kernels from the corn cobs, reserving the kernels (about 2 cups) and their juices (discard the cobs). Set a few kernels aside for garnish if desired.
Transfer the corn kernels to a blender and pulse until coarsely ground. Add 2 cups water, the milk, sugar, and cinnamon or vanilla, and blend on high until very smooth.
To a medium pot over medium-low heat, add the corn mixture, bring to a low boil, then stir in the salt. Continue cooking, stirring occasionally, until the atol de elote is slightly thickened, about 15 minutes. Remove from the heat and ladle into heatproof cups or mugs. Garnish with any reserved corn kernels and a bit more cinnamon if desired.

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Changua

Megan Zhang — Wed, 28 Jun 2023 00:40:00 +0000

PHOTOGRAPHY BY BELLE MORIZIO; FOOD STYLING BY JESSIE YUCHEN; PROP STYLING BY KIM GRAY

Since the early 1800s, the tiny, beloved restaurant La Puerta Falsa in Bogotá has been serving traditional homestyle Colombian fare, with a short menu featuring tamales, ajiaco, and—the one that stayed with me the most—changua. A milky soup bobbing with jammy eggs, hunks of bread, and pungent alliums, changua is a belly-warming breakfast with an interesting amalgamation of textures and flavors. This changua recipe is adapted from the version served at La Puerta Falsa.

For the bread, almojábanas and pandebono (two Colombian varieties made with cheese), as well as calados (a type of stale bread), are popular choices—look for them at a Colombian bakery, or online. Day-old crusty country loaves or baguettes are also typical.

For the cheese, Bogotana chef Alejandra Cubillos González recommends queso Colombiano or queso campesino. When she can’t find these, she sometimes substitutes cheese curds. Or, use halloumi or low-moisture mozzarella, as Colombiana cookbook author Mariana Velasquez suggests. Though adding cheese—as Puerta Falsa does—is common, the dish is just as often made without it, depending on region and personal preference.

Featured in, “This Milky, Eggy, Cheesy Soup Comes to the Rescue on Chilly Mornings,” by Megan Zhang.

Yield: 4

Time: 20 minutes

3 cups 2-percent milk
3 scallions, two halved lengthwise, one finely chopped
3 cilantro sprigs, plus ¼ cup finely chopped leaves and stems
Kosher salt
6 oz. Colombian-style queso fresco, cut into ½-in. slices, optional (see headnote)
4 large eggs
6 oz. day-old bread (see headnote), cut into large bite-size pieces (3 cups, lightly packed)

Instructions

To a medium pot set over medium-high heat, add the milk, split scallions, cilantro sprigs, and 4 cups water, then lightly season with salt. When the liquid begins to boil, turn the heat to medium-low and cook at a low simmer, stirring occasionally, until the scallions are soft but still green, about 5 minutes.
Stir in the cheese if using, then crack one egg into a small cup and gently slide it into the pot; repeat with the remaining eggs. Cook, without stirring, until the whites are set and the yolks are jammy, 3–4 minutes. Remove from the heat. Season the broth with more salt to taste.
Using tongs, discard the split scallion and cilantro sprigs. Into four serving bowls, place a few chunks of bread, then divide the soup among the bowls. Top with the chopped scallion and cilantro and serve.

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Leftover Coffee Overnight Oats

Megan Zhang — Tue, 09 May 2023 18:15:00 +0000

Photography by Belle Morizio; Food Styling Laura Sampedro

Though day-old coffee might offer a caffeine boost, it tastes pretty bitter and acidic on its own—yet pouring it out feels like a waste. The next time you’ve got a bit of java left over in the pot, use it to make this leftover coffee overnight oats recipe. Depending on the beans’ origins and flavor profile, the morning beverage can bring earthy, floral, or chocolatey notes to an otherwise simple bowl of oatmeal. Top the oatmeal with ingredients like coarsely chopped nuts, seeds, shaved chocolate, berries, and nut butter, and coffee becomes a key player in a symphony of flavor.

When making overnight oats, look for old-fashioned oats, also called rolled oats. Other oat types, like instant or steel-cut, won’t work here. For the milk, you can swap in any plant-based milk, which would also make this recipe vegan. Leftover coffee should be covered and kept in the fridge.

Featured in, “The Latest Thing Brewing in Portland: Unsung Coffee Beans”

Yield: 1

Time: 6 hours 5 minutes

½ cup old-fashioned (rolled) oats
½ cup milk
¼ cup brewed coffee
1 Tbsp. nut butter, plus more for topping
1 Tbsp. chia seeds
½ tsp. vanilla extract
¼ tsp. ground cinnamon, plus more for sprinkling
Pinch kosher salt
Honey or maple syrup (optional)
Assorted toppings, such as: chopped nuts, seeds, shaved chocolate, sliced fruit, and berries

Instructions

In a medium bowl, resealable container, or 12-ounce Mason jar, stir together the oats, milk, coffee, nut butter, chia seeds, vanilla extract, cinnamon, and salt (and honey or maple syrup, if using). Cover and refrigerate for at least 6 hours, up to 48 hours.
Serve the oatmeal cold or at room temperature, or uncover and warm in the microwave. Just before serving, drizzle with additional nut butter and garnish with desired toppings.

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Strawberry Shortcake for a Crowd

SAVEUR Editors — Mon, 18 Mar 2019 22:29:48 +0000

Photography by Belle Morizio; Food Styling By Jessie YuChen; Prop Styling By Kim Gray

Baking a single oversize biscuit instead of laboring over individual ones makes for a marvelously over-the-top presentation of the classic American dessert. Because this strawberry shortcake recipe hinges on peak-season berries, it’s best to hit up your local farm stand for Tristar and other heirloom strawberries (alternatively, fancy-schmancy Oishii berries are sweet year round). The recipe can be doubled with success; simply make two biscuits, not one extra-large one.

Yield: 4

Time: 1 hour 10 minutes

3 cups strawberries, washed, hulled, and halved lengthwise
¼ cup plus 2 Tbsp. sugar, divided
1½ cups all-purpose flour
2 tsp. baking powder
1 tsp. fine salt
6 Tbsp. unsalted butter, cubed, divided
¾ cup whole or two percent milk
1 cup cold heavy cream
3 Tbsp. confectioners sugar
1 tsp. vanilla extract

Instructions

In a bowl, toss the strawberries with 5 tablespoons of the sugar and set aside to macerate for 30 minutes.
Position a rack in the center of the oven and preheat to 400°F. Into a large bowl, sift the flour, baking powder, salt, and remaining sugar and whisk gently to combine. Scatter 4 tablespoons of the butter on top, then use a pastry blender or your fingers to work it into the flour mixture until it looks like coarse crumbs. Stir in the milk. Turn the dough out onto a floured surface, then shape it into a large biscuit 6 inches in diameter and 1 inch thick. Transfer to a parchment-lined baking sheet.
Bake until just golden, about 25 minutes. When cool enough to handle, use a sharp knife to slice it horizontally in half, then transfer to a platter and spread the cut sides evenly with the remaining butter.
Using a handheld or stand mixer on high speed, whip the cream until soft peaks form. With the mixer running, slowly add the confectioners sugar and vanilla, then continue to beat to nearly stiff peaks.
Assemble the shortcake: Spoon the strawberries and their juices atop the bottom half of the biscuit, then cover with the whipped cream and top with the other half of the biscuit. Serve immediately in wedges.

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Eli Zabar’s Chocolate Caramel Matzo Ice Cream

Eli Zabar — Wed, 05 Apr 2023 05:29:50 +0000

PHOTOGRAPHY BY KATE BERRY

I’ve been making sourdough matzo for over thirty years and I’ve been making vanilla ice cream ever since 2003, when I opened Eli’s Market on New York City’s Upper East Side. Nothing brings me more joy than marrying two great ideas and finding other smart uses for simple products. My motto has always been “waste not, want not,” and I firmly believe that just about everything I make can become even more delicious in its “second” life. Case and point: this seasonal chocolate caramel matzo ice cream.

My best ideas tend to come about when I mistakenly make too much of one item and need to figure out what to do with it. Almost anything can be repurposed and turning my unsold jelly donuts into jelly donut bread pudding or using the heels of crusty baguettes to make crostini batons are just two examples of the end result being almost better than the original ingredient. As we started planning for this Passover season, I realized my matzo and vanilla ice cream were such an excellent pairing that I’m almost annoyed I didn’t think of it earlier. What about matzo ice cream sandwiches next year?

At the market, of course I use our own housemade sourdough matzo for this recipe. If you’re unable to come by the shop to pick some up for yourself—or if you just want to use up your own Passover leftovers—Streits, Yahuda, or Schmurah work really well, too.

Yield: 6–8

Time: 7 hours

Ingredients

For the vanilla ice cream:

6 large egg yolks
2 cups whole milk
1 cup plus 3 Tbsp. sugar
Pinch kosher salt
1 vanilla pod cut open and scraped
2 cups heavy cream
1 Tbsp. vanilla extract

For the chocolate caramel matzo:

1½ cup light brown sugar
¾ cup heavy cream
16 Tbsp. unsalted butter
¼ cup sweetened condensed milk
2 tsp. kosher salt
1 tsp. vanilla extract
6 sheets plain matzo
6 oz. 60–70% chocolate, melted (1 cup)
½ cup toasted sliced or slivered almonds (optional)
Coarse sea salt, for sprinkling

Instructions

Make the vanilla ice cream base: In a large bowl, whisk the egg yolks until smooth, then set the bowl by the stove. In a medium, heavy-bottomed pot over medium-low heat, whisk together the milk, sugar, and salt. Add the vanilla pod and scrapings and cook, stirring occasionally, just until the mixture reaches 130°F on an instant-read candy thermometer. Remove from the heat and, whisking vigorously, drizzle about a third of the hot milk mixture into the egg yolks until homogenous. Pour the milk-yolk mixture back into the pot and whisk until thoroughly combined. Return to medium-low heat and cook, stirring continually to avoid scrambling the eggs, until the custard reaches 170°F. (If the custard turns lumpy, remove from the heat immediately and use an immersion blender to emulsify.) Remove from the heat and stir in the vanilla extract.
Set a fine mesh strainer over a large heatproof bowl or container and strain the hot ice cream base into it, discarding any solids. Whisk in the cream, then refrigerate or chill in an ice water bath, stirring occasionally, until completely cold, at least 6 and up to 24 hours. (The colder the base, the better the ice cream).
Meanwhile, make the chocolate caramel matzo: In a medium pot over medium-low heat, melt the brown sugar. Cook, swirling frequently, until dark amber in color, 10–12 minutes (don’t walk away from the stove; brown sugar caramel can burn very quickly). Whisk in the cream followed by the butter and condensed milk. Remove from the heat, then whisk in the vanilla and salt until completely smooth. Set aside at room temperature, stirring occasionally, until cooled to the consistency of smooth peanut butter, about 1 hour.
Arrange the matzo on two large rimmed baking sheets in a single layer. Using an offset spatula or the back of a spoon, spread the caramel over the matzo in a thin and even layer. Pour the chocolate over the caramel-coated matzo, then spread that in an even layer as well. Sprinkle with toasted almonds (if desired) and coarse sea salt, then refrigerate until firm, about 1 hour.
Set a large metal bowl in the freezer. When the ice cream base is chilled, churn in an ice cream maker according to the manufacturer’s instructions until frozen and smooth, about 20 minutes.
While the ice cream churns, coarsely chop the chocolate caramel matzo into bite-size pieces. As soon as the ice cream is finished, remove the metal bowl from the freezer, scrape half of the ice cream into it, and, using a silicone spatula, spread ice cream evenly over the inside surface of the bowl. Sprinkle evenly with 2 cups of the matzo pieces. Scrape the remaining ice cream into the bowl, spread it evenly over the matzo pieces, then sprinkle another 2 cups of matzo pieces over the top. Scoop into airtight pint containers and freeze until firm, at least 3 hours. To serve, scoop into bowls and serve with extra chocolate caramel matzo pieces, if desired.

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Roasted New Potatoes with Creamed Spinach and Crispy Garlic

Nigel Slater — Mon, 20 Mar 2023 14:36:48 +0000

Photography by Jonathan Lovekin

This recipe is brought to you by SAVEUR Cookbook Club, our passionate community of food-loving readers from around the globe celebrating our favorite authors and recipes. Join us as we cook through cookbooks new and old, and share your food pics and vids on social media with the hashtags #SAVEURCookbookClub and #EatTheWorld.

New potatoes will roast to a fudgy texture, like little balls of gnocchi. Score them deeply, toast rack style, and they will crisp nicely, too.

Yield: 4

Time: 50 minutes

1 lb. yellow new potatoes, scrubbed
¼ cup plus 1 Tbsp. extra-virgin olive oil
2 Tbsp. sliced almonds, blanched
2 Tbsp. unsalted butter
2 garlic cloves, thinly sliced
3½ oz. (4 cups) spinach, rinsed
1 cup heavy cream
3 Tbsp. grated parmesan
Pea shoots, for garnish (optional)

Instructions

Position a rack in the center of the oven and preheat to 400°F. Hasselback the potatoes by slicing them crosswise at ¼-inch intervals, stopping ¼ inch from the bottom of each potato. Transfer to a rimmed baking sheet, and top with the oil. Toss to coat, ensuring the oil gets between the slices. Arrange in a single layer, season generously with salt and black pepper, and bake, turning the potatoes halfway through, until golden and fudgy, about 45 minutes.
Meanwhile, in a large, dry saucepan set over medium-low heat, toast the almonds, swirling occasionally, until fragrant and lightly browned, 5–7 minutes. Scrape onto a plate and set aside. To the empty pan, add the butter and turn the heat to medium-low. When it’s melted, add the garlic and cook until golden and crisp, 2–3 minutes. Scrape onto the plate with the almonds.
Wipe out the saucepan, turn the heat to medium, and add 3 tablespoons of water and the spinach. Cover and cook until the spinach wilts and turns bright green, about 3 minutes. Drain and run under cold water until cool. Working in batches, squeeze the leaves, pressing out as much water as possible. Transfer to a cutting board and coarsely chop, then add it to the empty pan along with the cream, parmesan, and salt and black pepper to taste. Turn the heat to low and cook, stirring occasionally, until warm, about 2 minutes.
To serve, divide the spinach sauce evenly among four plates, then top with the roasted potatoes and scatter with the almonds and garlic. Garnish with pea shoots if desired.

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The Fluffiest White Bread in the World

Kat Craddock — Mon, 18 Mar 2019 22:27:06 +0000

MATT TAYLOR-GROSS

In spite of plenty of snobbery, tender white bread remains a beloved staple of cuisines all around the world. Editorial director (and ex-professional bread baker) Kat Craddock’s version is aerated and fluffy like North American packaged loaves, but with the enriched chew and structure of French pain au lait. She also borrowed a shaping technique from Japanese and Taiwanese bakers, which results in a delicate, feathery crumb. The result: an ethereally fluffy, generously buttery, and delightfully squishable loaf.

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Featured In: How to Make the Fluffiest White Bread in the World

Yield: 6–8

Time: 4 hours 10 minutes

1 large egg
²⁄₃ cup (160 g.) whole milk at room temperature (about 75°), plus more for brushing
3 tbsp. (40 g.) slightly warmed water (about 85°F)
2 ¹⁄₃ cups plus 1 Tbsp. (340 g.) bread flour
¹⁄₄ cup plus 1 tsp. (60 g.) sugar
1 ¹⁄₄ tsp. (4 g.) instant dry yeast
2 tsp. (6 g.) kosher salt
¹⁄₄ cup (60 g.) unsalted butter, at room temperature
Nonstick baking spray, or a neutral-flavored oil, for greasing

Instructions

In the bowl of a stand mixer fitted with the dough hook, add the egg, milk, water, flour, sugar, yeast, and salt; beat on the lowest speed until a dough begins to form, about 3 minutes. Raise the mixer to the second speed and beat 4 minutes more. (The dough should be smooth and quite sticky). Lower the speed, add the butter, and mix 12 minutes more, using a rubber spatula to scrape down the hook and bowl as necessary.
Lightly grease a medium bowl with nonstick spray, then add the dough. Cover the bowl loosely with plastic wrap and let rest at room temperature until significantly puffed (but not necessarily doubled in volume), about 90 minutes.
Lightly grease a 9-inch loaf pan with nonstick baking spray, then line with parchment paper. Lightly grease the bottom and sides of the parchment paper with more spray.
On a lightly floured work surface, divide the dough into 3 (220-gram) pieces and lightly round them all. Cover the pieces with a clean towel and let rest for 10-15 minutes. Roll one piece into an 11×6-inch rectangle. Fold the two short ends of the rectangle in to meet each other. With the seam side facing up and starting from one of the dough’s shorter ends, roll the resulting rectangle up into a tight cylinder. Set aside, then repeat with the remaining dough pieces.
Transfer the dough pieces crosswise into the prepared loaf pan, being sure to space them evenly.
Preheat the oven to 375°. Meanwhile, lightly cover the loaf with plastic wrap and let rise at room temperature until the dough is just peeking over the rim of the pan, 60-75 minutes. When ready to bake, remove the plastic wrap and brush with milk. Bake until evenly dark golden brown, 35-40 minutes.
Remove and let cool for 15 minutes before using the parchment paper to lift the white bread out of the pan. Transfer to a wire rack to cool completely, at least 1 hour, before slicing.

More Bread Recipes

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Blanquette de Veau

SAVEUR Editors — Mon, 18 Mar 2019 22:40:09 +0000

PHOTOGRAPHY BY BELLE MORIZIO; FOOD STYLING BY CHRISTINE ALBANO; PROP STYLING BY CARLA GONZALEZ-HART

This classic French dish of delicate veal, cream, carrots, mushrooms, and butter (and more butter) does in many ways feel like a blanketed dish—in which nothing is cooked to the point of browning, but rather velveted in a warm and comforting white sauce. Blanquette de veau consistently ranks in the top ten when the French are surveyed about their favorite dishes. Find more of our favorite classic French recipes here.

Yield: 6–8

Time: 3 hours

5–6 parsley sprigs
3 thyme sprigs
1 tsp. coriander seeds
2 garlic cloves
5 black peppercorns
2 whole cloves
1 bay leaf
3 lb. boneless veal shoulder, cut into 1-in. chunks
16 baby carrots, peeled
10 oz. pearl onions, peeled
2 small fennel bulbs, each cut into 8 wedges
10 oz. button mushrooms, quartered
5 celery stalks, cut into 1-in. pieces
3 Tbsp. unsalted butter
2 Tbsp. plus 1½ tsp. all-purpose flour
2 cup heavy cream
1 Tbsp. fresh lemon juice
Kosher salt and freshly ground white pepper
Cayenne pepper
Cooked white rice, for serving
⅓ cup crème fraîche
Parsley leaves, to garnish

Instructions

Make a bouquet garni: In a large square of cheesecloth, bundle the parsley, thyme, coriander, garlic, black peppercorns, cloves, and bay leaf; tie with kitchen twine to close, and set aside.
In a large pot set over high heat, bring the veal, bouquet garni, and 10 cups water to a boil; turn down the heat to medium-low, and cook, occasionally and skimming any impurities that rise to the surface, for 30 minutes. Add the carrots, onions, and fennel, and cook for 30 minutes. Add the mushrooms and celery, and cook until the veal is very tender and vegetables are tender, about 20 minutes. Using a slotted spoon, transfer the veal and vegetables to a large bowl; cover and keep warm.
Set a fine sieve over a large bowl, and strain the veal. Measure 4 cups of the cooking liquid into a small pot, and bring to a boil over medium-high heat. Cook until the liquid has reduced by half, about 30 minutes. (Reserve the remaining veal broth for another use.)
Wipe the large pot clean and return it to the stove over medium heat; add the butter and once it has melted, whisk in the flour, and cook, stirring, to make a smooth, white roux, 3–5 minutes. Add the reduced stock and the cream, and bring to a boil; cook, stirring frequently, until the sauce is thickened and slightly reduced, about 15 minutes.
Return the veal and vegetables to the sauce, and cook until warmed through, about 5 minutes. Stir in the lemon juice, salt, white pepper, and cayenne; divide the blanquette de veau among bowls of white rice. Drizzle each serving with crème fraîche and garnish with parsley leaves before serving.

See all 150 classic recipes featured in our 150th issue »

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Via Carota’s Famous Braciole al Latte (Milk-Braised Pork Chops)

Jody Williams and Rita Sodi — Thu, 26 Jan 2023 19:55:43 +0000

Photography by Gentl & Hyers

Cooking pork in milk keeps the meat from drying out and accentuates its mild sweetness. When the pan comes out of the oven, the chops are bathed in a highly seasoned, milky sauce. Special dishes often require planning ahead, and like most of our white and lean meat dishes at Via Carota, these pork chops are brined for two days before cooking.

Hearty eaters (and those who love leftovers) should double this recipe.

Featured in “The Magic of the Milk Braise,” by Ella Quittner.

Yield: 4

Time: 2 days

Ingredients

For the brine:

½ cup kosher salt
3 Tbsp. sugar
1 tsp. black peppercorns
2 garlic heads, sliced in half crosswise
⅔ cup coarsely chopped fresh herbs, such as rosemary, thyme, or a combination
2 bone-in pork chops, about 2 in. thick

For the strutto:

4 oz. pancetta, in thick slices
4 oz. pork fat or fresh pork belly, trimmed
2 tsp. coarsely chopped fresh rosemary leaves
¾ tsp. kosher salt
½ tsp. ground lightly toasted fennel seeds
2 large garlic cloves

For the braciole:

1 Tbsp. extra-virgin olive oil
1 cup strutto (above)
4 large garlic cloves, smashed with the side of a knife
8 lacinato kale leaves, stems removed
1 tsp. kosher salt, plus more to taste
¾ tsp. ground lightly toasted fennel seeds
1½ cups whole milk

Instructions

Make the brine: To a very large bowl or container, add the salt, sugar, and 3 cups of boiling water. Stir until dissolved, then add the peppercorns, garlic, herbs, and 6 cups of cold water. Cool to lukewarm, then add the pork chops, cover tightly, and refrigerate for 2 days.
Make the strutto: Using a food processor, blend the pancetta and pork fat to a coarse paste. Add the rosemary, salt, fennel seeds, and garlic and pulse until thoroughly incorporated, 7–10 pulses. (Strutto will keep in a sterilized jar in the refrigerator for up to 1 week.)
Make the braciole: Position a rack in the center of the oven and preheat to 400ºF. Remove the pork chops from the brine, pat them dry with paper towels, and bring to room temperature. To a large ovenproof skillet set over medium heat, add the oil and 2 tablespoons of the strutto. While it melts, rub the remaining strutto all over the pork. To the hot skillet, add the pork chops and the garlic and turn the heat to medium-high. Cook, turning once, until well browned, about 10 minutes total. (If any loose bits of strutto begin to burn, push them to the sides of the pan.) Add the kale, nestling the leaves between the pork chops, then sprinkle with the salt and fennel seeds and pour in the milk.
When the milk boils, transfer the pan to the oven and bake until the pork is cooked to your liking (155ºF for medium well or 160ºF for well done), 12–16 minutes. Return the skillet to the stove, then transfer the chops to a cutting board and tent with foil. Turn the heat to medium-high and simmer the sauce, stirring occasionally, until thickened and reduced slightly, 5–8 minutes. Season with additional salt to taste.
To serve, thickly slice the pork chops (reserving any juices), then transfer to a serving platter and top with the kale and milk sauce and any reserved juices.

This recipe is brought to you by SAVEUR Cookbook Club, our passionate community of food-loving readers from around the globe celebrating our favorite authors and recipes. Join us as we cook through cookbooks new and old, and share your food pics and vids on social media with the hashtags #SAVEURCookbookClub and #EatTheWorld.

From Via Carota: A Celebration of Seasonal Cooking from the Beloved Greenwich Village Restaurant by Jody Williams and Rita Sodi, with Anna Kovel. Copyright © 2022 by Jody Williams and Rita Sodi. Excerpted by permission of Alfred A. Knopf, a division of Penguin Random House LLC. All rights reserved.

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