My guest author today is the talented Sloane Taylor who regularly posts delicious meals on her Wednesday blogspot.
Are you one of those people who stare at the fridge blankly wondering what the heck are we going to eat tonight ? Over to you Sloane…
Once in a great while I’m compelled to cook a Sunday afternoon sit-down dinner like the one mom used to make. These aren’t her recipes, but they are close. I hope you enjoy them as much as we do.
Braised Pork Loin
Crisp White Wine
Braised Pork Loin
3 – 4 lb. boneless pork loin
3 tbsp. lard or solid shortening
2 med. onions, peeled and sliced
1 lg. shallot, peeled and sliced
2 med. carrots, scraped and chopped
1 cup dry white wine
½ cup chicken stock
¾ tsp. dried thyme
½ tsp. marjoram
½ tsp. paprika
Freshly ground pepper to taste
Preheat oven to 350°F.
Pat the roast dry with paper towels. Melt lard in a Dutch oven over medium-high heat. Add pork and brown on all sides, about 20 minutes. Adjust the heat so as not to burn any part of the roast.
Set the meat on a plate. Reduce heat to medium. Sauté onions until they are soft and translucent, about 5 minutes. Stir in garlic and cook for 1 minute.
Add remaining ingredients to the pot and bring to a boil. Return the roast to the pot along with any accumulated juices on the plate. Cover tightly and braise in the center of the oven for 1½ hours or until a sharp knife inserts easily.
Set the roast on a cutting board and tent with foil. Skim fat from the braising liquid. Strain the liquid and vegetables through a sieve, pressing down hard with the back of a spoon to extract as much juice as possible before discarding the pulp.
Slice the pork into serving pieces and lay them on a platter. Moisten meat with a little of the sauce. Pour the remainder in a gravy boat and serve on the side.
1 small russet potato per person
Parsley, snipped or chopped for garnish
Pour one inch chicken stock into saucepan. Peel and quarter the potatoes, then place in saucepan. Add tap water to cover by one inch. Put a lid on the pan and bring to a boil over medium heat. Lower temperature to a strong simmer. Cook approximately 20 – 25 minutes. They are done when a fork inserts easily into a potato.
Drain potatoes. Stir in butter, sour cream, and pepper. Mash well. Drizzle in the milk. Mash and continue to add milk until you achieve the consistency you prefer.
6 lg apples cored, peeled, and coarsely sliced*
1 cup sugar
4 tbsp. water
2 tbsp. lemon juice
1½ tbsp. soft butter
Combine all ingredients except butter in a saucepan. Bring to a boil over medium heat. Reduce heat, cover pot, and simmer 15 – 20 minutes or until apples mash easily with a fork.
Stir in the butter.
Mash with a potato masher. For a smoother texture pour the sauce into a blender or food processor and puree for a minute or so.
Turn into a serving bowl, cover, and refrigerate until ready to serve. This recipe also freezes well.
*Mix it up with a variety of apples to improve the flavor. Use six different types
|Photo by SOMMAI|
1 bunch asparagus
½ cup chicken stock
¼ cup dry vermouth or white wine
2 tbsp. butter
Metal vegetable steamer
Add chicken stock and dry vermouth or wine to a medium size saucepan. Insert vegetable steamer, then add water to just below the bottom holes.
Snap off the ends of the asparagus and trim the spears to fit your saucepan. Add spears and cover. Bring to a boil over medium heat, adjusting the heat to a strong simmer. In 4-5 minutes the asparagus should be crisp tender.
Lay asparagus in a serving bowl. Spread the butter over them and serve.
I’m already looking for leftovers!
Sloane Taylor is an Award-Winning author with a second passion in her life. She is an avid cook and posts new recipes on her blog http://sloanetaylor.blogspot.com every Wednesday. The recipes are user friendly, meaning easy.