Two recipes by Salt Lake City resident and food blogger Carrian Cheney are included in the National Pork Board's new "Cooking For Comfort" e-Cookbook. Cheney, author of "Oh Sweet Basil" blog, has her grandpa's favorite barbecue pork recipe in the Comfort Food Past section; and her brown butter butternut and pork lasagna recipe in the Comfort Food Present section. (See box). Her recipes join those contributed by James Beard Award-winning Chef Michelle Bernstein, barbecue expert and TV personality Ray Lampe and nine other national food bloggers. The free book can be dowloaded at http://www.porkbeinspired.com
Winter wine dinner at Solitude
Solitude Mountain Resort's St. Bernard's Restaurant will offer a six-course tasting menu, featuring the Tuscan wines of Bibi Graetz. Special guest Marco Stevanoni, director of national sales, will discuss the company's award-winning wines, which will be poured in a large 3-liter formats. The menu includes hand-cut pappardelle with wild-boar ragu and prosciutto with house-made burratta.
When • Thursday, Dec. 5, social hour at 6 p.m.; dinner at 7 p.m.
Where • St. Bernard's at Solitude Mountain Resort, 12000 E. Big Cottonwood Canyon Road, Salt Lake City,
Tickets • $59, optional wine pairings are an additional $39. Reservations required, 877-517-7717
Wild Grape wine pairing
Enjoy a five-course meal, featuring the "location" wines from Orin Swift Cellars. The wines from France, Italy, Argentina, Spain and California will be matched with a dish from the area.
When • Monday Dec., 9 at 6:30 p.m.
Where • Wild Grape Bistro, 481 E. South Temple, Salt Lake City.
Tickets • $40 for food, optional wine pairing $45. Reservations required, 801-746-5565
Ethnic Market Tour
Explore several of Salt Lake City's ethnic markets in this class sponsored by the University of Utah's Lifelong Learning. Learn where to find particular produce, spices, dry goods, and other foods used in various Asian, Indian, Middle Eastern, and Latino cuisines. Bring a tote bag, a pen and paper, and a camera. Participants will carpool to: Rancho Market, Black Cherry Market, Southeast Market, and ShopNGo.
When • Saturday, Dec. 7, 10 a.m.-3 p.m.
Where • University of Utah, 201 S. Presidents Circle, Salt Lake City
Tickets • $49; 801-587-5433 or lifelong.utah.edu.
Egg Emulsion Sauces "Hollandaise"
Learn to make a classic Hollandaise with white wine, lemon and Dijon mustard and get recipes on how it can be served including eggs Benedict.
When • Monday, Dec. 9, 6:30 p.m.
Where • Ecole Dijon Cooking School, 2110 E. Terra Linda , Holladay
Tickets • $35; ecoledijoncookingschool.com/monday_classes1.htm
Brown butter butternut and pork lasagna
1 1/2 pounds butternut squash, peeled, seeded and cut into 3/4-inch dice
1 tablespoon olive oil
1 pound ground pork
4 tablespoons unsalted butter
1 large or 2 small cloves garlic, minced
1/4 cup all-purpose flour
2 cups low-fat milk
1 1/2 cups half and half
1/4 teaspoon ground nutmeg
2 ginger cookies, such as Ginger Snaps, roughly broken
2 fresh sage leaves, roughly chopped
8 ounces no-boil lasagna noodles
2 1/2 cups shredded mozzarella cheese
2 cups shredded gruyere cheese
Heat the oven to 425 degrees.
In a large bowl, toss squash and olive oil. Season with salt and pepper, transfer to a rimmed baking sheet and roast until the squash is tender, 25 to 30 minutes.
Meanwhile, in a large skillet over medium heat, cook pork, breaking it up with a spoon or spatula into large chunks, until no longer pink, 5 to 6 minutes. Use a slotted spoon to transfer to a bowl or plate and set aside.
In a medium saucepan over medium heat, melt the butter. Cook, whisking occasionally until the butter is browned, about 1 1/2 minutes. Add the garlic and cook, whisking, until fragrant, just a few seconds. Sprinkle in the flour and cook, whisking, for 2 minutes. Slowly add the milk and half and half, whisking. Bring to a boil, reduce to a simmer and cook, stirring occasionally, until thickened, about 3 minutes. Add the nutmeg and salt and pepper to taste. Set aside.
In the jar of a blender, combine the cooked squash, cookies and sage and pulse until smooth, scraping the jar as necessary (if mixture is too thick to purée, add some of the white sauce.) Set aside.
Heat oven to 400 degrees. Spread about 1/4 cup of the white sauce on the bottom of an 8x8-inch pan. Top with 1/6 of the noodles, about 1/2 cup white sauce, 1/5 of the squash mixture, 1/5 of the pork and 1/4 cup of each of the cheeses. Add four more layers of noodles, white sauce, squash mixture, pork and cheeses. Top with the remaining noodles, white sauce and cheeses and bake uncovered until browned and heated through, 35 to 40 minutes.
Servings • 6 to 8 servings
Source: Carrian Cheney and the National Pork Board