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A food post..
Christine Dabney wrote:
> Heya all, > > Well..maybe this will not degenerate into name calling, flaming, > etc... > > Earlier this week, I was getting the urge for roasted pork of some > type. So, I went shopping in my freezer and pulled out one of the > pork shoulders I got on sale this last summer for $0.89/pound. It > wasn't boneless, but I figured I could bone it out if need be. Which > I did. > > It had a lovely thick rind on it..and I ended up fixing it one of my > favorite ways: Mock Porchetta. > > The recipe I use is from the Zuni Cafe Cookbook, which is a marvelous > cookbook..for anyone interested. > > The recipe is also he > http://labellecuisine.com/archives/p...%20Cafe%29.htm > > The roast, just before I put it into the oven: > http://i50.tinypic.com/axyw40.jpg > > As it finally came out of the oven (after roasting for about 5 hours > or so): > http://i49.tinypic.com/16bm136.jpg > The recipe calls for a smaller roast, but I had a 6 pound roast, > before it was boned. > > Plated: > http://i48.tinypic.com/35hl64y.jpg > > The vegetables I roasted along with it, were turnips, onions, > parsnips, carrots, and rutabagas. This was the first time I had ever > roasted rutabagas, and I was doing it as an experiment, as I haven't > really liked rutabagas as they were cooked when I was growing up. I > found out that I really like them this way... So a very nice surprise. > Next up..Cubano sandwiches from the leftover roast pork. I so love > those sandwiches and I have all the ingredients here. > > Christine Yum! And those are encouraging words re the rutabaga! |
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