White Chocolate Mousse with Raspberry Compote

For the mousse:

8 ounces chopped white chocolate or white chocolate chips
2 cups heavy whipping cream
1 tablespoon sugar

For the raspberry purée:

2 cups fresh or frozen raspberries
1 tablespoon honey
1 tablespoon framboise liqueur
1 teaspoon lemon juice

Fresh mint, for garnish (optional)

Chill the mixer bowl and whisk attachment. Melt white chocolate in a medium heatproof bowl in the microwave on low power setting in 30-second intervals, stirring in between, until the chocolate is smooth and completely melted. Set aside. (Alternatively, use a double boiler.)

Place heavy cream and sugar in the chilled bowl and whisk on high-speed until stiff peaks form.

By hand, fold in 1/4 of the whipped cream into the melted white chocolate until smooth and completely incorporated. Add the combined whipped cream and chocolate to the remaining whipped cream and use a rubber spatula to fold together.

Purée or mash berries with the honey, lemon juice, and liqueur.

Layer berries between layers of mousse; fold lightly into mousse for a marbled effect; or drizzle berries over top in pretty glass cups or dishes. They all look and taste terrific.

A fresh mint leaf makes this really pop.

Food 52 suggested a blueberry compote on some for a red,white, and blue July 4 dessert.

Sponge Cake

MAKES ONE 13X9″ CAKE. This recipe can also be used to make a 9″ round cake; cook time is the same. If you like, double the recipe for a two-layer cake. It’s great with fruits, jams, and any fillings that are a little bit wet and can be soaked into the cake (…like a sponge!).

Nonstick vegetable cooking spray
1/2 cup whole milk
1/4 cup (1/2 stick) unsalted butter
1 1/2 cups all-purpose flour
2 teaspoons baking powder
3 large eggs, room temperature
1/4 teaspoon kosher salt
1/4 cup sugar
1 teaspoon vanilla extract

Arrange a rack in center of oven; preheat to 350?. Lightly coat a 13×9″ baking dish with nonstick spray, then line with parchment paper, leaving a 2″ overhang on long sides. Lightly coat parchment with nonstick spray.

Heat milk and butter in a small saucepan over medium, stirring, until butter is melted. Let cool.

Whisk flour and baking powder in a small bowl. Sift through a fine-mesh sieve onto a piece of parchment or waxed paper.
Using an electric mixer on low speed, beat eggs in a large bowl, gradually increasing speed to medium-high, until combined. Add salt and continue to beat until mixture begins to foam, about 1 minute. Reduce mixer speed to low and gradually add sugar; increase speed to high and beat until very light and pale yellow, about 4 minutes. Reduce mixer speed to low again and gradually add dry ingredients, using parchment to help guide it into bowl, and beat on medium speed until no lumps remain and batter is very thick. Beat in vanilla and cooled milk mixture just until combined. Scrape sides and bottom of bowl with a spatula, give batter a good stir with spatula, then scrape into prepared pan.

Bake cake until top is golden and a tester inserted into the center comes out clean, 15–25 minutes. Let cool.

Do Ahead: Cake can be made 1 day ahead. Wrap with plastic and store at room temperature.

Nectarines and Peaches with Lavender and Gorgonzola

1/2 cup pecans
3 tablespoons honey
2 tablespoons plus ¼ cup sugar
1 sprig rosemary
1 tablespoon dried lavender buds
Kosher salt
3 ripe white or yellow nectarines, cut into wedges
3 ripe white or yellow peaches, cut into wedges
2 teaspoons finely grated lemon zest
1/2 cup crumbled Gorgonzola, divided

Preheat oven to 350°. Toast pecans on a rimmed baking sheet, stirring once, until slightly darkened in color and fragrant, 10–12 minutes. Let cool.

Meanwhile, bring honey, 2 Tbsp. sugar, and 3 Tbsp. water to a simmer in a small saucepan over medium-high heat, swirling occasionally until sugar is dissolved. Add rosemary and lavender and remove from heat. Let sit 5 minutes. Remove rosemary and let syrup cool.

Bring a pinch of salt, remaining 1/4 cup sugar, and 1 Tbsp. water to a boil in another small saucepan, stirring to dissolve sugar. Cook (without stirring) until sugar turns a light amber color, about 2 minutes. Add pecans and cook, stirring constantly, until nuts are coated and caramel is a dark amber color, about 2 minutes. Immediately scrape out onto a parchment-lined baking sheet and spread out into a single layer; let cool. Break into smaller pieces.

Toss nectarines, peaches, lemon zest, and 1/4 cup syrup in a large bowl to coat. Let sit 5 minutes. Gently toss in half of Gorgonzola and half of candied pecans; taste and season with salt if needed. Transfer to a platter. Top with remaining Gorgonzola and candied pecans.

Do Ahead: Syrup can be made 1 month ahead; cover and chill. Pecans can be candied 1 day ahead; store airtight at room temperature.

Ramen Salad with Steak

3 tablespoons fresh lemon juice
2 tablespoons soy sauce
2 tablespoons tahini
1 1/2 easpoons sugar
1 teaspoon finely grated peeled ginger
1 garlic clove, finely grated
1/2 cup vegetable oil
1 1/2 teaspoons toasted sesame oil
8 ounces dried ramen noodles (flavor packet discarded)
Kosher salt
12 ounces thinly sliced cooked boneless steak (such as New York strip steak)
1 small kohlrabi, peeled, cut into matchsticks
3 scallions, thinly sliced
2 cups thinly sliced Napa cabbage
1 cup cilantro leaves with tender stems
1/4 cup crushed salted, roasted cashews
1 tablespoon crushed Sichuan peppercorns

Whisk lemon juice, soy sauce, tahini, sugar, ginger, and garlic in a small bowl to combine. Gradually add vegetable oil followed by sesame oil, whisking constantly until emulsified; set aside.

Cook noodles in a large saucepan of boiling salted water according to package instructions until al dente. Drain; rinse under cold water, then drain again.

Toss noodles, steak, kohlrabi, scallions, cabbage, and cilantro in a large bowl with three-quarters of reserved dressing to combine and evenly coat; season with salt. Top with cashews and Sichuan peppercorns and drizzle remaining dressing over.
Do Ahead: Dressing can be made 1 day ahead. Cover and chill.

Grilled Pork with Nuoc Cham

2 tablespoons fresh lime juice
2 tablespoons fish sauce
1/2 teaspoon sugar
1 small garlic clove, finely chopped
1 tablespoon finely chopped cilantro stems, plus leaves for serving
2 1-inch-thick boneless pork shoulder steaks (about 1 pound each)
Kosher salt, freshly ground pepper
2 tablespoons olive oil

Prepare a grill for medium heat. Whisk lime juice, fish sauce, sugar, and 1 Tbsp. water in a small bowl until sugar is dissolved. Stir in garlic and cilantro stems; set nuoc cham aside.

Place pork on a rimmed baking sheet and season generously on both sides with salt and pepper, then drizzle with oil and turn pork to coat. Grill, turning often and moving around on grill to prevent flare-ups, until lightly charred all over and an instant-read thermometer inserted into the center registers 140° for medium), 12–15 minutes. Transfer meat to a cutting board and let rest 10 minutes before slicing.

Spoon some of nuoc cham over pork and top with cilantro leaves. Serve remaining sauce alongside.

Tangy Steak and Watercress

2 teaspoons Chinese hot mustard powder or English mustard powder (such as Colman’s)
2 teaspoons fish sauce
1 teaspoon demerara or light brown sugar, divided
Kosher salt, freshly ground pepper
1–1 1/2 pounds boneless rib eye
1 red Thai chile, very thinly sliced
2 tablespoons fresh lime juice
2 tablespoons olive oil, plus more for drizzling
1 tablespoon vegetable oil
2 tablespoons unsalted butter
1 bunch watercress, tough stems trimmed (about 6 cups)
2 Persian cucumbers, thinly sliced
1/4 cup mint leaves
1/4 cup salted, dry-roasted peanuts, lightly crushed

Whisk mustard powder, fish sauce, 1/2 tsp. demerara sugar, and 1 Tbsp. very hot water in a medium bowl until sugar is dissolved; season with salt and plenty of pepper. Add steak to bowl and turn several times to coat. Let sit while you make the vinaigrette.

Whisk chile, lime juice, 2 Tbsp. olive oil, and remaining ½ tsp. demerara sugar in a large bowl; set vinaigrette aside.
Heat vegetable oil in a medium skillet, preferably cast iron, over medium-high. Add steak and cook, turning every couple of minutes, until nicely browned and medium-rare, 7–10 minutes. Add butter to skillet, then tilt skillet toward you and use a large spoon to baste steak with foaming butter for a minute longer. Transfer steak to a cutting board and let rest 5 minutes.

Meanwhile, add watercress, cucumbers, and mint leaves to bowl with reserved vinaigrette and toss to combine; season salad with salt and pepper. Top with peanuts and drizzle with olive oil.

Slice steak and serve with salad.

Black Diamond Steak Marinade

1/4 cup plus 2 tablespoons (90ml) Worcestershire sauce
1/4 cup plus 2 tablespoons (90ml) soy sauce
2 tablespoons (30ml) balsamic vinegar
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Freshly ground black pepper
About 2 to 3 pounds (900g to 1.4kg) steak of your choice

In a large zipper-lock bag, combine Worcestershire, soy sauce, balsamic vinegar, garlic powder, onion powder, and a generous grinding of black pepper.

Add steak to bag, press out air, and seal. Refrigerate for at least 1 hour and up to 12 hours. When ready to cook, remove steak from marinade, blot dry with paper towels, and grill as desired.

Beer and Lemongrass Steak Marinade

1 (12-ounce; 355ml) bottle light lager beer
3 tablespoons (45ml) extra-virgin olive oil
1 (6-inch) length fresh lemongrass, lightly bruised with the blunt side of a knife
1 (2-inch) strip fresh lemon zest
1 (1-inch) knob peeled fresh ginger, sliced
1 teaspoon (5g) toasted coriander seed
4 sprigs fresh thyme
1 teaspoon (5g) kosher salt
About 2 to 3 pounds (900g to 1.4kg) steak of your choice

In a large zipper-lock bag, combine beer, oil, lemongrass, lemon zest, ginger, coriander seed, thyme, and salt. Swish until salt is dissolved.

Add steak to bag, press out air, and seal. Refrigerate for at least 1 hour and up to 12 hours. When ready to cook, remove steak from marinade, blot dry with paper towels, and grill as desired.

Cocoa-Coffee Steak Marinade

1 cup (235ml) hot, strong brewed coffee
1/2 ounce (15g) unsweetened chocolate, finely chopped
1 tablespoon (15g) dark brown sugar
1 teaspoon (5g) kosher salt
Pinch chili powder or cayenne pepper
About 2 to 3 pounds (900g to 1.4kg) steak of your choice

Stir together coffee, chocolate, sugar, salt, and chili powder or cayenne, until chocolate is fully melted and sugar and salt are fully dissolved. Let cool.

Transfer marinade to a large zipper-lock bag, add steak, press out air from bag, and seal. Refrigerate for at least 1 hour and up to 12 hours. When ready to cook, remove steak from marinade, blot dry with paper towels, and grill as desired.

Golden Milk Panna Cotta

1 cup low fat milk
1 envelope (7 grams) gelatin
1 1/2 tablespoons ground turmeric
3 cups cream
1/8 teaspoon (I use fine sea salt)
1/16 teaspoon finely ground black pepper (3-4 grinds from a pepper mill set on the finest setting)
1/4 cup plus 2 tablespoons (125 grams) honey (orange blossom, clover or wildflower rather than a strong or dark honey or woody flavored honey)
A cinnamon stick, optional for grating
A whole (or piece of) nutmeg, option for grating
8 pretty dessert glasses or martini glasses (we are not unmolding this panna cotta)

Pour the milk into small bowl and sprinkle the gelatin over the surface. Let the gelatin soften (without stirring) for at least 5 minutes or until needed.

Meanwhile, put the turmeric into a medium saucepan and stir in a tablespoon of the cream to form a smooth paste.

Stir in the remaining cream, salt, pepper, and honey. Stir over medium heat until the honey is dissolved and the mixture is steaming hot—but don’t let it simmer.

Remove the pan from the heat. Add the milk and gelatin and stir well to dissolve the gelatin. Pour the mixture into a bowl and set the bowl into a large bowl of ice and water. Let the mixture cool in the ice bath, stirring and scraping the bottom and sides of the bowl thoroughly (with a rubber or silicon spatula) from time to time to equalize the temperature and prevent the mix from setting against the cold surface of the bowl.

When the mixture has thickened (at about 50° F, but not set, remove the bowl from the ice water. Wipe the bottom of the bowl to avoid dripping water, and pour the mixture into the glasses, dividing it equally.

Cover and refrigerate the panna cotta for several hours and as long at 2 days before serving. It will be quite wobbly, just set enough to be thick and luxurious on the tongue. Use a micro plane grater to grate a little cinnamon and/or nutmeg over each serving.

Perfect Basmati Rice

1 cup of basmati rice
1 1/2 cups of just-boiled water
2 tablespoons canola oil
3/4 teaspoon salt

Wash the rice in a few changes of cold water, until the water runs clear. Let it soak in a bowl of cold water for at least 20 minutes.

Put the kettle on to boil.

Put the oil into a wide-bottomed, lidded frying pan on medium heat. Add the drained rice and the salt, stirring a couple of times so as to coat each grain in the oil.

Pour in the boiling water and bring the rice to a fierce boil, then pop the lid on and turn the heat down to a simmer.

Leave to cook for 10 minutes without lifting the lid. If you have a clear lid, you’ll see craters start to form in the rice where the water is bubbling through. Over time the number of bubbles will reduce, which is a sign that the water is being absorbed. If you’re worried about there not being enough water, you can tip the pan. If the rice slides, you will know there’s still water left on the bottom.

When the 10 minutes is up, turn the heat off and let the rice and let the rice rest for a further 10 minutes.

Just before serving, dot the rice with a couple teaspoons of butter if you like, and gently fluff it up it up with a fork.

Bengali Orange Lentils with Cilantro and Tomatoes

3/4 cup split orange lentils
1/2 teaspoon ground turmeric
1 teaspoon salt, or to taste
2 medium-sized Roma tomatoes, chopped (or 1 cup of drained chopped tomatoes from a can)
1 tablespoon minced fresh ginger
4 green Serrano chiles, tops removed, cut in half lengthwise
3 tablespoons neutral oil, such as grapeseed
1 small onion, diced (about 1/4 cup)
2 teaspoons ghee or clarified butter
1 1/2 teaspoons whole cumin seeds
1 or 2 dried red chiles
Torn cilantro, for garnish

In a large pot, bring 3 cups of water to a boil. Add in the orange lentils, turmeric, salt, tomatoes, ginger, and green chiles. Cover the lentils, lower the heat, and simmer for 20 minutes. For a less spicy dish, add the green chiles about 15 minutes into the cooking process.

Turn of the heat and mix well. You should have a smooth, bright yellow batch of lentils, with just a hint of integrity.

Heat the oil in a separate pot, add in the onions and cook for about 6 to 7 minutes, until wilted soft and flecked golden. Add the clarified butter and the cumin seeds and the dried red chilies to the same pan (with the oil) and cook for about a minute, until the cumin seeds darken.

Pour the seasoned oil and onion mixture over the lentils. Add some of the lentils into the tempering pan to sop up any remaining bit of flavored oil, then stir back into the larger pot. This is the process of creating the seasoning and tempering the lentils.

Garnish with torn cilantro. Serve with steaming hot rice or freshly made flatbreads.

Cherry Clafoutis

1 1/4 pounds (570 grams) sweet cherries
3 large eggs, at room temperature
1/2 cup (65 grams) all-purpose flour
1 teaspoon vanilla extract
1/8 teaspoon almond extract (otpional)
1/2 cup (100 grams) plus 3 tablespoons (38 grams) sugar, divided
1 1/3 cups (330 milliliters) milk
Softened butter, for preparing the baking dish

Heat the oven to 375° F (190° C). Grease a 2-quart shallow baking dish liberally with butter.

Stem and pit the cherries and lay them in a single layer in the baking dish.

Working with a stand blender or an immersion blender and a bowl, blend the eggs, flour, extracts, 1/2 cup sugar, and milk together until smooth.

Pour the batter over the cherries and sprinkle with remaining 3 tablespoons sugar.

Bake the clafoutis until the custard is just set; a knife poked in the center should emerge relatively clean after about 45 minutes.

Serve the clafoutis warm, at room temperature or cold. It can be made up to a day in advance and refrigerated overnight.

Chocolate Mousse

3 1/2 ounces bittersweet chocolate, chopped
3 large eggs, separated, at room temperature
pinches salt
2 1/2 teaspoons sugar, divided
3/4 cup heavy cream, chilled

Melt the chocolate in a medium heatproof bowl placed over a small pot of simmering water. Stir until the chocolate is melted and smooth.

Remove bowl from water, add the egg yolks, and whisk until smooth.

Using an electric beater, beat the egg whites and a pinch of salt until you have soft peaks. Gradually add 1 1/2 teaspoons sugar, beating constantly, until whites are glossy with medium-firm peaks.

Use a spatula to fold 1/4 of the egg white mixture into the chocolate mixture to lighten it. Then fold the remaining whites into the chocolate until just incorporated, being careful not to overmix or deflate the mixture.

Divide mousse among 4 bowls. Cover and chill until set, about 4 hours (and up to 1 day in advance).

When ready to serve, beat the cream with the remaining teaspoon of sugar until soft peaks form. Spoon over mousse, sprinkle with chocolate shavings, and eat.

Sauce Vierge

3 large, very ripe tomatoes (about 1 1/2 pounds)
2 whole, peeled garlic cloves, lightly smashed
1/4 cup roughly chopped fresh herbs (any combination of chives, tarragon, parsley, basil, chervil, basil, cilantro)
1 cup extra-virgin olive oil (or to taste)
Freshly squeezed lemon juice, to taste
Salt and freshly ground pepper, to taste
Pinch of ground coriander (optional)

Roughly chop the tomatoes (peel and seed them first if you like).

Mix with the rest of the ingredients in a large bowl, cover, and leave to sit at room temperature for 1 to 2 hours; alternately, mix the ingredients in a saucepan and simmer the sauce very slowly over low heat for 30 minutes.

Taste and adjust the seasoning, remove the cloves of garlic, and serve warm or room temperature, over fish, pasta, chicken, or anything else summer throws at you.

Wasabi Flank Steak with Miso-Glazed Potatoes

2 tablespoons wasabi powder
2 tablespoons water
2 tablespoons drained horseradish
1 teaspoon low-sodium soy sauce
One 2-pound flank steak
4 teaspoons canola oil
Salt and freshly ground pepper
1 pound fingerling potatoes
1 tablespoon miso
1 tablespoon mirin
1 bunch watercress, stemmed

Preheat the oven to 450 and preheat a cast-iron grill pan. In a bowl, combine the wasabi and water. Stir in the horseradish and soy sauce. Rub the steak with 1 teaspoon of the oil and season with salt and pepper. Grill the steak over high heat until lightly charred, 5 minutes. Flip the steak and spread the wasabi over the charred side.

Transfer the pan to the oven and roast the steak for 10 minutes, until an instant-read thermometer inserted in the thickest part registers 135° for medium-rare; transfer to a cutting board and let rest for 10 minutes.

Meanwhile, in a saucepan of boiling water, cook the potatoes for 15 minutes. Drain and let cool, then peel. Wipe out the saucepan. Add the remaining oil and the potatoes and cook over moderate heat, stirring occasionally, until golden, 5 minutes. Combine the miso and mirin; add to the potatoes and cook, stirring, until glazed, about 2 minutes.

Thinly slice the steak across the grain and serve with the potatoes and watercress.

Pork Tenderloin Braised with Elderflower

2 tablespoons canola oil
2 pork tenderloins (12 ounces each), sliced crosswise 1 1/2 inches thick and lightly pounded
1 teaspoon fennel seeds, chopped
1 teaspoon cracked black peppercorns
Salt
2 fennel bulbs—cored and thinly sliced
1 large onion, halved and thinly sliced
1 1/2 cups dry white wine
1/2 cup elderflower cordial
5 thyme sprigs
2 bay leaves

In a skillet, heat 1 tablespoon of the oil. Sprinkle the pork with the fennel seeds and peppercorns and season with salt. Add the pork to the skillet and cook over high heat, turning once, until lightly browned, 5 minutes. Transfer the pork to a plate.

Add the remaining 1 tablespoon of oil to the skillet. Add the sliced fennel and onion; cover and cook over moderate heat, stirring occasionally, until softened, 7 minutes. Add the wine, cordial and herbs and cook until the liquid is reduced by half, 5 minutes.

Return the pork and any accumulated juices to the skillet. Cover and simmer over low heat until the pork is cooked through, 10 minutes. Discard the herbs and serve.

Roast Beef with Root Vegetable Salad

1 pound sweet potatoes, scrubbed and cut into 1-inch pieces
1 pound parsnips, peeled and cut into 3/4-inch pieces
1 pound celery root, peeled and cut into 3/4-inch pieces
1 pound golden beets, peeled and cut into 3/4-inch pieces
4 large unpeeled garlic cloves
1/4 cup extra-virgin olive oil
Salt
One 1 1/2-pound eye of round beef roast, trimmed of visible fat
Freshly ground black pepper
2 tablespoons balsamic vinegar
1 1/2 teaspoons brined green peppercorns, chopped, plus 1 tablespoon of brine
1 teaspoon honey
4 cups baby arugula (about 3 ounces)

Preheat the oven to 425° and line a large, rimmed baking sheet with parchment paper. In a large bowl, toss the potatoes, parsnips, celery root, beets and garlic cloves with 3 tablespoons of the oil and season with salt. Spread the vegetables on the baking sheet and roast on the bottom rack of the oven for about 1 hour, stirring occasionally, until browned and very tender. Let cool slightly.

Meanwhile, in a medium ovenproof skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Season the roast with salt. Add it to the skillet and cook over moderately high heat, turning, until browned all over, about 5 minutes. Transfer the roast to a plate and pour off the fat in the skillet. Add 2 tablespoons of water to the skillet and cook, scraping up the browned bits on the bottom of the pan. Pour the pan juices into the large bowl.

Return the meat to the skillet and roast in the oven for 25 minutes, until an instant-read thermometer inserted in the thickest part registers 115° for medium-rare meat. Transfer the roast to a board; season with black pepper.

Squeeze the roasted garlic cloves from their skins into the meat juices in the bowl and mash with a fork. Whisk in the vinegar, peppercorns, brine and honey. Add the roasted vegetables to the bowl and toss with the dressing. Add the arugula and toss again.

Carve the roast into thin slices and serve warm or at room temperature with the salad.

Braised Rabbit with Mustard and Fennel

1/2 cup Dijon mustard
2 tablespoons yellow mustard seeds
One 3-pound rabbit—cut into 2 whole legs, 2 front quarters and 1 whole loin all on the bone
Salt and freshly ground pepper
2 tablespoons canola oil
1 medium onion, cut into 1/2-inch dice
1 fennel bulb, cut into 1/2-inch dice
2 thyme sprigs
1 rosemary sprig
4 sage leaves
1/4 cup dry white wine
2 cups rabbit or chicken stock or low-sodium broth
Soft polenta, for serving

In a bowl, blend the Dijon mustard and mustard seeds. Season the rabbit parts with salt and pepper. Spread the mustard all over the rabbit pieces. Cover and refrigerate overnight.

In a bowl, blend the Dijon mustard and mustard seeds. Season the rabbit parts with salt and pepper. Spread the mustard all over the rabbit pieces. Cover and refrigerate overnight.

Preheat the oven to 325. In a large nonstick skillet, heat the oil. Add the rabbit pieces and cook over moderate heat until richly browned, about 2 minutes per side; turn the pieces carefully to keep as much mustard crust on the rabbit as possible. Transfer the rabbit to a plate.

Add the onion, fennel, thyme, rosemary and sage to the skillet. Cover and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 10 minutes. Add the wine and cook, scraping up the browned bits from the bottom of the pan. Add the stock and bring to a boil. Nestle the rabbit pieces in the vegetables.

Cover the skillet and braise the rabbit in the upper third of the oven for about 50 minutes, until is tender. Uncover and braise for 10 minutes longer, until the rabbit pieces are glazed.

Transfer the rabbit to a plate. Discard the herbs. Boil the sauce over high heat until the liquid is reduced by two-thirds, about 5 minutes. Season with salt and pepper and return the rabbit pieces to the sauce to heat through. Serve in shallow bowls over polenta.

Roast Pork with Mustard, Shallots, and Carrots

1/4 cup Dijon mustard
1/4 cup whole-grain mustard
Finely grated zest of 1 lemon
1 tablespoon chopped thyme
1 tablespoon unsalted butter, softened
One 3-pound boneless pork loin roast, trimmed of all fat
Salt and freshly ground pepper
1 pound baby carrots, peeled
16 large shallots, peeled
1/2 cup dry white wine
12 garlic cloves, unpeeled
1/4 teaspoon crushed red pepper
1 1/4 cups chicken stock or low-sodium broth
2 tablespoons extra-virgin olive oil
1 tablespoon sherry vinegar

In a small bowl, whisk the Dijon and whole-grain mustards with the grated lemon zest, thyme and butter. Set 2 tablespoons of the mustard mixture aside. Season the pork with salt and pepper and spread the rest of the mustard mixture all over it. Let stand at room temperature for 2 hours or refrigerate overnight.

Preheat the oven to 350;. In a medium saucepan of boiling salted water, blanch the carrots for 2 minutes. Using a slotted spoon, transfer the carrots to a bowl. Add the shallots to the saucepan and cook for 4 minutes. Drain and halve the shallots lengthwise and add to the carrots. Add the wine, garlic, crushed red pepper, 1/4 cup of the stock and 1 tablespoon of the olive oil to the vegetables and toss well. Spread the vegetables around the edge of a shallow roasting pan, setting the shallots cut sides down. Leave enough room in the center for the pork.

In a large nonstick skillet, heat the remaining 1 tablespoon of olive oil. Add the pork loin and cook over moderately high heat until browned on 2 sides, about 6 minutes total. Nestle the pork in the vegetables and roast for about 45 minutes. Turn the pan 180 degrees, add 1/2 cup of the stock and roast for about 20 minutes longer, until an instant-read thermometer inserted into the thickest part of the meat registers 140;

Transfer the pork to a board. Roast the vegetables on the bottom shelf for 15 minutes longer, until very tender; transfer to a bowl and keep warm. Set the roasting pan over moderately high heat, add the remaining 1/2 cup of stock and simmer for about 1 minute, scraping up the browned bits. Add the vinegar and bring to a simmer. Off the heat, whisk in the reserved 2 tablespoons of mustard and season with salt and pepper. Slice the pork and serve with the vegetables and sauce.