Tonight & Tomorrow

Many years ago I came up with the concept of 1 meal that would go the distance of 2 meals. Tonight & Tomorrow was born! That is, grocery shop, prepare and serve all with the intention of making 2 meals out of the efforts of 1. A reinvention of the initial meal, not only elevates the word ‘leftovers’ but is also sustainable and efficient. Admittedly, it’s also fun in the challenge of using the same ingredients, but in a fresh, new way. Impressing my guests with a traditional Sunday dinner of porchetta, risotto and beets, and then a reimagining of the meal with casual facility to a delicious pressed sandwich, and creamy beet soup the next day made it all the more delicious!

TONIGHT

PORCHETTA

2 kg piece of pork belly with skin removed

3 tbsp fennel seed

2 tbsp cumin seed

1 ½ tbsp peppercorns

1 tbsp salt

3-4 cloves of garlic, minced

Zest of 1 lemon

Juice of 1 lemon

¼ cup of parsley, chopped

2-3 tbsp olive oil

1. Toast fennel, cumin and peppercorns in a fry pan on medium heat until aromatic.

2. In mortar & pestle or spice grinder combine toasted spices & salt, grind to fine.

3. In a bowl, mix ground spice & remaining ingredients to make a thick paste for the rub.

4. Pat pork belly dry with paper towels.5. Score both sides in a criss cross pattern.

6. Rub 3/4 mixture on the non fat side and squeeze lemon juice over.

7. Roll belly into a tube and tie with butcher twine.

8. Rub remaining mixture on the outside and let rest in the fridge for 6 hours to overnight.

9. Cook at 450° for 20 minutes then lower heat to 275° for 2.75 to 3.5 hours depending on size of roast. Let rest for 15 minutes before serving.

BEETS

10-12 medium beets

1 tbsp thyme

2 tsp salt

2 tsp pepper

3 tbsp olive oil

Pre-heat oven to 400°, peel beets and cut into 1 inch cubes, toss beets in oil and sprinkle with salt, pepper & thyme. Spread as a single layer on a cookie sheet, roast for 35-40 minutes, turning once or twice.

TONIGHT & TOMORROW

RISOTTO

1 tbsp butter

1 tbsp oil

1 ½ cup of arbrio rice

3 cloves of garlic

½ large onion

1 cup white wine

4 cups chicken/veggie stock

½ cup grated parmesan

Salt & pepper

1. Heat oil in large fry pan, sauté onion until translucent.

2. Add rice and cook until it starts to toast. Add garlic and cook 1 minute longer.

3. Add white wine and simmer until reduced.

4. Add stock 1 cup at a time and simmer until absorbed. Then continue until rice is tender and done.

5. Mix in parmesan cheese. Salt & pepper to taste.

BASIL ARUGULA CHIMICHURRI

¼ cup red wine vinegar

3 cloves garlic

½-1 tsp pepper flakes

10-12 leaves fresh basil

2 cups arugula

¼ cup olive oil

Salt and pepper to taste

Add all ingredients except oil to a food processor & blend until a paste is formed. Slowly drizzle in olive oil while blending until all mixed in, then add salt & pepper to taste.

TOMORROW

PRESSED SANDWICH

Ciabatta bun

Leftover porchetta

Mozzarella & Provolone

Sun-dried tomatoes

Mayonnaise

Chimichurri

1. Assemble sandwich by spreading mayo on both sides of the bun, add thin slices of porchetta. Then top with chimichurri, sundried tomatoes, and slices of mozzarella and provolone.

2. Put sandwich in a sandwich press and cook until bun is toasted and cheese is nice and melted. If you don’t have a sandwich press, toast in a fry pan and use a heavy pot or pan to press down sandwich while cooking and flip half way through to toast other side.

CREAMY ROASTED BEET SOUP

2 tbsp butter

1 tbsp olive oil

1 large onion, chopped coarsely

3 cloves of garlic, crushed

1 tsp sweet paprika

½ cup/can of beer

5 roasted beets

4 cups vegetable or chicken broth

¾ heavy whipping cream

2 tbsp coarsely chopped fresh chives

1. Heat butter and oil in a large saucepan over medium heat; cook onion and garlic, stirring until onion softens. Add paprika, cook, and stir until fragrant. Add beer, and simmer uncovered for about 2 minutes or until reduced by half.

2. Add beets and broth to pan, bring to a boil. Reduce heat; simmer, uncovered, stirring occasionally about 20 minutes.

3. Blend or process soup, in batches, until smooth.

4. Return soup to pan, add cream and stir over medium heat until hot. Season to taste.

5. Serve soup and sprinkle with chives.

Brian Johnson spends his free time experimenting with flavors. Although he loves being adventurous with food, this self-taught cooking enthusiast truly appreciates a simple meal made of fresh ingredients and thoughtful preparation. Brian enjoys making soul-satisfying meals for his family and community of friends who happily clean their plates then ask, "When are you opening your own restaurant?" While that dream may someday be in the works, Brian's recipes continue to transform his kitchen into a chef-owned eatery that gives his wife and three children the best table in the house.