Haddock Provencal-Style, Maple-Glazed Pork Roast, Shrimp Curry with Peas

Haddock Provencal-Style
Adapted from "Fish" book author Mark Bittman

2 tbsp olive oil
1 large sweet onion, chopped
1 cup uncooked couscous
1 cup vegetable broth
2 cloves garlic, minced
2 cans diced tomatoes
1/2 cup dry white wine
1/2 cup chopped fresh basil
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
2 pounds of haddock, cod or blackfish fillets, cut into servings

1. Heat olive oil is a large cast iron skillet and add the onions. Cook until soft.

2. Meanwhile, cook couscous in vegetable broth as directed on package. Stir in half the basil when fully cooked. Set aside.

3. Add garlic and tomatoes to the onions and raise the heat until some of the juice reduces. Add the wine and cook for another 5 minutes while stirring.

4. Add the other half of the basil and all of the rosemary and thyme. Season with salt and pepper. Cook for 1 minute then submerge the fish in the sauce and cook until the fish is tender and white, about 8 minutes. Serve over couscous.

Maple-Glazed Pork Roast
Adapted from Cooks Illustrated, 2003

Ingredients
1/2 cup real maple syrup
1/8 teaspoon ground cinnamon
Pinch ground cloves
Pinch cayenne pepper
1 boneless pork loin roast (about 2 1/2 pounds)
3/4 teaspoon table salt
1/2 teaspoon ground black pepper
2 teaspoons vegetable oil

1. Adjust oven rack to middle position; heat oven to 325 degrees. Stir maple syrup, cinnamon, cloves, and cayenne together in measuring cup or small bowl; set aside. Pat roast dry with paper towels, then sprinkle evenly with salt and pepper.

2. Heat oil in heavy-bottomed ovenproof 10-inch nonstick skillet over medium-high heat until just beginning to smoke, about 3 minutes. Place roast fat-side down in skillet and cook until well browned, about 3 minutes. Using tongs, rotate roast one-quarter turn and cook until well browned, about 2 1/2 minutes; repeat until roast is well browned on all sides. Transfer roast to large plate.

3. Reduce heat to medium and pour off fat from skillet; add maple syrup mixture and cook until fragrant, about 30 seconds. Turn off heat, return roast to skillet; using tongs, roll to coat roast with glaze on all sides. Place skillet in oven and roast until center of roast registers about 135 degrees, 35 to 45 minutes, using tongs to roll and spin roast to coat with glaze twice during roasting time. Transfer roast to carving board; set skillet aside to cool slightly to thicken glaze, about 5 minutes. Pour glaze over roast and let rest 15 minutes longer (center of loin should register about 150 degrees on instant-read thermometer).

Shrimp Curry with Peas
Adapted from Cooks Illustrated, 1997

1/4 cup vegetable oil
1 medium onion , sliced thin
4 large cloves garlic , pureed with the ginger
1 1/2 inch piece fresh ginger , peeled and pureed with the garlic
1 1/2 pounds shrimp , peeled and deveined
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground turmeric
1/2 teaspoon table salt , plus more to taste
1/2 cup plain greek yogurt
1 cup chopped fresh cilantro leaves
1 jalapeño chile, stemmed and cut in half through the stem end
1 cup green peas (thawed if frozen, or fresh)

Instructions
1. Heat oil in large deep skillet or soup kettle, preferably nonstick, over medium-high heat until hot, but not smoking. Add onion to skillet; sauté until golden brown, 5 to 7 minutes.

2. Stir in garlic, ginger, ground spices, 1/2 teaspoon of salt, and yogurt; cook, stirring almost constantly, until liquid evaporates, oil separates and turns orange, and spices begin to fry, 5 to 7 minutes, depending on skillet or kettle size. Continue to cook, stirring constantly, about 30 seconds longer.

3. Add 2 cups water and jalapeño and season with salt; bring to simmer. Reduce heat; cover and simmer.

4. Stir in cilantro. Add shrimp and peas. Simmer 3 minutes longer and serve over rice.