Potato, Celery Root & Pear Gratin

INGREDIENTS:

• Olive oil cooking spray

• 1 tbsp olive oil

• 1 leek, white and light green parts only, thinly sliced

• 2 cloves garlic, minced

• 1 12-oz can evaporated milk

• 1 tbsp chopped fresh thyme leaves

• 1/4 tsp ground nutmeg

• Sea salt and fresh ground black pepper, to taste

• 1 celery root (about 1 1/2 lb), peeled and sliced 1/8-inch thick

• 2 yellow-fleshed potatoes (about 1/2 lb each), peeled and sliced 1/8-inch thick

• 2 firm ripe pears (about 1/2 lb each), peeled, cored, and sliced crosswise into 1/8-inch-thick rounds

• 1/4 cup grated Parmesan cheese

PREPARATION:

1. Preheat oven to 375°F. Mist an 8 x 10-inch baking dish with cooking spray.

2. In a medium saucepan on medium, heat oil; add leeks and garlic and cook, stirring occasionally, until softened, about 5 minutes. Stir in milk, thyme, nutmeg, salt and pepper, and bring to a boil (still on medium). Remove from heat.

3. Reserving most of milk mixture, line base of dish with leeks using a slotted spoon. Arrange alternating slices of celery root, potatoes and pears, starting with edges of dish then filling center with slices to fit.

4. Pour milk mixture evenly over top. Loosely cover with foil and bake for 1 hour. Remove cover, sprinkle with cheese and continue baking until tender and golden brown, 20 to 30 minutes more. Let stand for 5 minutes before serving.

Pork Chop with Apple & Celery Root Salad

INGREDIENTS:

Pork Chop:

• 1 double-cut pork chop (1 1/2–2 pounds)

• 1 1/2 teaspoons kosher salt

• 1 teaspoon freshly ground black pepper

• 1/2 teaspoon sugar

• 2 tablespoons olive oil

Salad & Assembly:

• 1 large egg yolk

• 1 garlic clove, finely grated

• 1/4 cup red wine vinegar

• 1 tablespoon Dijon or horseradish mustard

• 1 teaspoon honey

• 1/2 cup olive oil, plus more for drizzling

• Kosher salt, freshly ground pepper

• 8 cups torn red leaf lettuce (from about 1 head)

• 4 cups torn frisée (from about 1 head)

• 1/2 small celery root (celeriac), peeled, cut into matchsticks (about 2 cups)

• 1 apple, cut into matchsticks

• 2 ounces Pecorino, shaved

• 1/2 cup chopped smoked almonds

• Flaky sea salt

PREPARATION:

Pork Chop:

1. Pat pork chop dry with paper towels. Mix salt, pepper, and sugar in a small bowl; sprinkle all over pork. Place pork on a wire rack set inside a rimmed baking sheet so it’s resting on its side with bone sticking upright and chill, uncovered, at least 8 hours and up to 1 day.

2. Let pork chop sit at room temperature at least 1 hour for even roasting.

3. Preheat oven to 300°F. Heat a large skillet, preferably cast iron, over medium-high. Rub chop all over with oil and carefully place in skillet; reserve rack and baking sheet. Cook chop, turning every minute or so, until deeply browned on both sides, 5–8 minutes. Turn on its side and sear edges and fat cap until browned, about 3 minutes total. Transfer back to rack, place in oven, and roast until a thermometer inserted into the center of chop about 1" from bone registers 130°F, 25–35 minutes (use a probe thermometer if you’ve got one, or use an instant-read thermometer and check every few minutes after pork has been roasting 20 minutes). Transfer pork to a cutting board; let rest 15–20 minutes.

Salad & Assembly:

1. While the pork is resting, whisk egg yolk, garlic, vinegar, mustard, and honey in a medium bowl. Gradually add 1/2 cup oil, whisking until dressing is emulsified (it should be the consistency of heavy cream). Season with kosher salt and pepper.

2. Toss lettuce, frisée, celery root, apple, Pecorino, and almonds in a large bowl; season with kosher salt and pepper. Add about three-quarters of dressing and toss to coat; add more dressing to taste and season with more kosher salt and pepper.

3. Use a thin-bladed knife to cut pork chop away from rib bone, then cut between bones to separate into 2 ribs (or don’t, and greedily eat both bones in the kitchen before serving others, because you’re the cook and you deserve it). Slice chop 1/2" thick, drizzle with oil, and sprinkle with sea salt. Serve with salad.