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" Gremolata Pork with Lemon Spinach   4 boneless pork chops, 3 ounces each  1 tablespoon basil oil  2 ounces ciabatta bread, or any hearty thick-crust loaf, torn into pieces  1/4 cup coarsely chopped flat-leaf parsley  Grated zest of 1 unwaxed lemon  2 tablespoons olive oil  Freshly ground black pepper  Trim excess fat from the pork chops, leaving a thin layer around the meat. Put each chop between two pieces of plastic wrap and use a rolling pin to beat to 1/4-inch thickness. Remove and discard the plastic wrap. Put the pork in a shallow dish; add the basil oil and black pepper. Turn to coat, cover, and refrigerate for 2 hours.  To make the bread crumbs, put the ciabatta pieces in a food processor and pulse to coarse crumbs. Put the bread crumbs, parsley, and lemon zest in a bowl; mix. Add black pepper to taste. Transfer to a plate and coat the pork with the crumb mixture, pressing gently until covered on both sides. Heat the olive oil in a large skillet, add the pork, and cook for 2 or 3 minutes on each side or until the bread crumbs are golden and the pork is cooked through. Serve with a simple spinach salad tossed with olive oil and the freshly squeezed juice of half a lemon. Put a mound of spinach on each plate and top with the pork. Drizzle with olive oil and season with salt and pepper.  Hot Whiskey Crepes with Raspberries   1\u20442 cup all-purpose flour  a pinch of salt  1 large egg  2/3 cup milk  2 teaspoons peanut oil  1 1/4 cups orange juice  2 tablespoons honey  1 tablespoon butter  3 tablespoons whiskey  1 1/4 cups fresh raspberries  Confectioners&amp;#039; sugar, for dusting  Plain yogurt or cream, to serve  Sift the flour and salt into a large bowl. Make a well in the center and crack the egg into the well. Gradually beat in the milk to form a smooth batter.  Heat a medium-size nonstick skillet. Add a little oil and wipe out with a paper towel. Pour enough batter into the pan to coat the bottom, then cook for about 1 minute. Flip the crepe, and cook for 1 minute more. Transfer to a plate and make three more crepes. Set aside.  Pour the orange juice into the skillet and add the honey and butter. Bring to a boil, reduce the heat, and simmer for 5 minutes to concentrate the flavors and thicken the sauce slightly. Stir in the whiskey. Fold each crepe in half, then in half again to make a triangle; slide each into the simmering sauce. Heat for 30 seconds.  Transfer the crepes and sauce to serving plates and sprinkle with raspberries. Dust lightly with confectioners&amp;#039; sugar and top with plain yogurt or cream.  Recipes and photos adapted from Easy Entertaining. Published by Ryland Peters and Sand, Inc. "^^<http://www.w3.org/2001/XMLSchema#string>
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