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Pork-flavored
Nov. 1st, 2008 10:14 amHow can pork in the form of carnitas, or fried pork chops, or BACON!, be to tasty but the better cuts like the loin be so flavorless.
Now that it's cold we're starting to make more cold-weather meals. I was watching The Barefoot Contessa (Ina, not Ava) and she made a bone-in pork loin roast with fennel and garlic.
Easy to make, smelled great, the meat was juicy, but unless you got a part of the outside in your bite it didn't have much flavor. Had I known I would have used the drippings to make gravy to spread that fatty yumminess around.
So yet again, we are baffled by pork. Any favorite recipes would be welcome.
We followed most of the menu so also made haricot vertes with garlic. If you like your little green beans al dente this technique of a quick blanch and the a rinse with cold water to stop the cooking works well, although I thing I prefer my other way of making them that lets them get more shriveled and browned.
The big surprise was the homemade applesauce. After reading the comments I looked for apples that weren't too sweet or tart and found a bag of Jonagolds. I used only one orange and for spice I used the sample bottle of Apple Pie Spice that Penzey's had gifted us. For our diabetic friend I put some apples in a small Le Crueset pot with some Splenda.
It was magnificent. I've never had applesauce that wasn't from a jar and it was always something to eat when you're feeling ill, preferable with red hots dissolved in it. This was, as they say, a revelation. Sweet, tart, and with a wonderful fresh apple flavor.
If you're in an area that is awash in seasonal apples now I'd highly recommend it.
Now that it's cold we're starting to make more cold-weather meals. I was watching The Barefoot Contessa (Ina, not Ava) and she made a bone-in pork loin roast with fennel and garlic.
Easy to make, smelled great, the meat was juicy, but unless you got a part of the outside in your bite it didn't have much flavor. Had I known I would have used the drippings to make gravy to spread that fatty yumminess around.
So yet again, we are baffled by pork. Any favorite recipes would be welcome.
We followed most of the menu so also made haricot vertes with garlic. If you like your little green beans al dente this technique of a quick blanch and the a rinse with cold water to stop the cooking works well, although I thing I prefer my other way of making them that lets them get more shriveled and browned.
The big surprise was the homemade applesauce. After reading the comments I looked for apples that weren't too sweet or tart and found a bag of Jonagolds. I used only one orange and for spice I used the sample bottle of Apple Pie Spice that Penzey's had gifted us. For our diabetic friend I put some apples in a small Le Crueset pot with some Splenda.
It was magnificent. I've never had applesauce that wasn't from a jar and it was always something to eat when you're feeling ill, preferable with red hots dissolved in it. This was, as they say, a revelation. Sweet, tart, and with a wonderful fresh apple flavor.
If you're in an area that is awash in seasonal apples now I'd highly recommend it.
