This is on the menu for tonight, with roasted
potatoes and something green. I'm also looking for
something interesting to do with a head of
cauliflower that I've got that needs doing in.
Any suggestions?


* Exported from MasterCook *

Pork Loin with Prunes and Apples

Recipe By : (David Wright)
Serving Size : 1 Preparation Time :0:00
Categories : Pork & Ham

Amount Measure Ingredient -- Preparation
Method
-------- ------------
--------------------------------
4 1/2 pounds boned loin of pork
12 pitted prunes
1 large tart apples -- peeled and
cubed
1 teaspoon lemon juice
salt and pepper
butter
vegetable oil
3/4 cup dry white wine
3/4 cup heavy cream -- or low fat
yogurt
1 tablespoon red currant jelly

Put the prunes into a saucepan, cover with cold
water, bring to a boil, remove from heat and let
them soak for 30 minutes. Sprinkle the apple
chunks with lemon juice to keep them from turning.
There are three ways to "stuff" the loin. The
first two are from the cookbook, number 3 is what
I did yesterday. 1. Make a pocket in the loin by
cutting in from one side to within 1/2 inch of the
ends and 1 inch from the other side. Salt and
pepper the inside and stuff with the prunes and
apple. Sew the opening and tie the loin at 1 inch
intervals. (I haven't made it this way.) 2. Tie
the loin at 1 inch intervals to make a round form.
Cut into each end with a long, narrow knife and
then use a steel knife sharpener or something
similar to enlarge the tunnel. Put the prunes and
apples into the tunnel and pack them with a
wooden-spoon handle (until yesterday, I've always
made it this way.) 3. Butterfly the loin, pound it
under plastic wrap till it's about a half-inch
thick, layer the prunes and apples, roll it up and
tie (worked pretty well yesterday, but I think I
like "2" better). Bring some oil and butter to
sizzle in a heavy, oven-proof casserole (I use a
cast-iron dutch oven) and brown the loin all over.
Take out the fat and add the wine and the cream or
yogurt . Bring to a simmer, cover, and put it into
a 350 F oven. It takes about 1 1/2 hours. Remove
the loin to a warm place and stir the jelly into
the sauce until it's smooth. I like to serve it
with roasted potatoes and red cabbage cooked with
onions and chicken stock.

- - - - - - - - - - - - - - -
- - -

Goomba38 wrote:
> This is on the menu for tonight, with roasted
> potatoes and something green. I'm also looking for
> something interesting to do with a head of
> cauliflower that I've got that needs doing in.
> Any suggestions? [snip recipe]

I read a detective story set on Martha's Vineyard in which the
protagonist separates cauliflower into flowerets, dredges them in flour
and deep fries them just until golden. Eaten with salt, pepper,
cayenne optional. Liked the sound of it but never tried it.

-aem

aem wrote:
> Goomba38 wrote:
>> This is on the menu for tonight, with roasted
>> potatoes and something green. I'm also looking for
>> something interesting to do with a head of
>> cauliflower that I've got that needs doing in.
>> Any suggestions? [snip recipe]
>
> I read a detective story set on Martha's Vineyard in which the
> protagonist separates cauliflower into flowerets, dredges them in
> flour and deep fries them just until golden. Eaten with salt, pepper,
> cayenne optional. Liked the sound of it but never tried it.
>
> -aem

Oooh! I've had deep fried cauliflower florets! Absolutely delicious!

Jill

jmcquown wrote:
> aem wrote:
> > Goomba38 wrote:
>
> > > I'm also looking for
> > > something interesting to do with a head of
> > > cauliflower that I've got that needs doing in.
> > > Any suggestions? [snip recipe]
>
> > I read a detective story set on Martha's Vineyard in which the
> > protagonist separates cauliflower into flowerets, dredges them in
> > flour and deep fries them just until golden.
>
> Oooh! I've had deep fried cauliflower florets! Absolutely
delicious!

No need to batter them in my opinion. Fondue rules.
Deep fried cauliflower and/or broccoli without the
breading. Garlic butter on the side, and bits of
meat to deep fry in addition to the veggies.

Deep fried cauliflower is nice, but it is dense enough
to be slow. Deep fried broccoli is fabulous.

Goomba38 wrote:

> This is on the menu for tonight, with roasted potatoes and something
> green. I'm also looking for something interesting to do with a head of
> cauliflower that I've got that needs doing in. Any suggestions?
>
>
> * Exported from MasterCook *
>
> Pork Loin with Prunes and Apples


Since the pork is going to be pretty sweet, I'd make the cauliflower a
little on the sharp side. How about a marinated cauliflower salad? Here's
a starting-point recipe, though I'd tinker with it to match your other
dinner items:

MICROWAVE MARINATED CAULIFLOWER SALAD

Marinade:
1/2 cup red wine vinegar
1/2 cup olive oil
2 tablespoons packed brown sugar
2 teaspoons lemon juice
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/2 teaspoon dry mustard powder

Salad:
1 small onion, thinly sliced
1 medium green pepper, sliced into 2 x 1/4 inch strips
2 cups fresh cauliflower florets
2 medium tomatoes, cut into 3/4 inch cubes

In a 2-quart casserole, combine all marinade ingredients. Microwave on High
for 30 seconds, stir to dissolve the sugar, and microwave for up to another
30 seconds until marinade is heated through. Add the onion, green pepper,
and cauliflower, and toss to coat with the marinade. Microwave on High for
a minute, stir the vegetables, and microwave on High for another 2-3
minutes, until the vegetables are crisp-tender. Remove from microwave oven
and stir in tomato cubes. Refrigerate until chilled. Keeps up to 2 days,
refrigerated.

NOTES:
Of course, this doesn't HAVE to be made in the microwave; you could make the
whole thing on the stovetop. To go with your pork dish, I'd probably
substitute carrot slices for the green pepper and tarragon for the basil.
Maybe throw some fennel slices in there, too. I'd consider leaving the
tomatoes out entirely, but that would depend on how the tomatoes taste -- if
they're firm and a bit sour, I'd keep them, but add them in the last minute
of cooking rather than adding them after cooking is finished.

Bob

In article >, Goomba38
> wrote:

> This is on the menu for tonight, with roasted
> potatoes and something green. I'm also looking for
> something interesting to do with a head of
> cauliflower that I've got that needs doing in.
> Any suggestions?

Soup course: Cauliflower
I made some with half a head a few days ago. Good stuff. I think I
used homemade chicken broth for the liquid before adding some cream,
after stick-blending it.
--
-Barb, <www.jamlady.eboard.com> Sweet Potato Follies added 2/24/05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

Goomba38 wrote:
> This is on the menu for tonight, with roasted potatoes and something
> green. I'm also looking for something interesting to do with a head of
> cauliflower that I've got that needs doing in. Any suggestions?
>
>
> * Exported from MasterCook *
>
> Pork Loin with Prunes and Apples
>
> Recipe By : (David Wright)
> Serving Size : 1 Preparation Time :0:00
> Categories : Pork & Ham
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 4 1/2 pounds boned loin of pork
> 12 pitted prunes
> 1 large tart apples -- peeled and cubed
> 1 teaspoon lemon juice
> salt and pepper
> butter
> vegetable oil
> 3/4 cup dry white wine
> 3/4 cup heavy cream -- or low fat yogurt
> 1 tablespoon red currant jelly
>
> Put the prunes into a saucepan, cover with cold water, bring to a boil,
> remove from heat and let them soak for 30 minutes. Sprinkle the apple
> chunks with lemon juice to keep them from turning. There are three ways
> to "stuff" the loin. The first two are from the cookbook, number 3 is
> what I did yesterday. 1. Make a pocket in the loin by cutting in from
> one side to within 1/2 inch of the ends and 1 inch from the other side.
> Salt and pepper the inside and stuff with the prunes and apple. Sew the
> opening and tie the loin at 1 inch intervals. (I haven't made it this
> way.) 2. Tie the loin at 1 inch intervals to make a round form. Cut into
> each end with a long, narrow knife and then use a steel knife sharpener
> or something similar to enlarge the tunnel. Put the prunes and apples
> into the tunnel and pack them with a wooden-spoon handle (until
> yesterday, I've always made it this way.) 3. Butterfly the loin, pound
> it under plastic wrap till it's about a half-inch thick, layer the
> prunes and apples, roll it up and tie (worked pretty well yesterday, but
> I think I like "2" better). Bring some oil and butter to sizzle in a
> heavy, oven-proof casserole (I use a cast-iron dutch oven) and brown the
> loin all over. Take out the fat and add the wine and the cream or yogurt
> . Bring to a simmer, cover, and put it into a 350 F oven. It takes about
> 1 1/2 hours. Remove the loin to a warm place and stir the jelly into the
> sauce until it's smooth. I like to serve it with roasted potatoes and
> red cabbage cooked with onions and chicken stock.
>
> - - - - - - - - - - - - - - - - - -
>
>
>
I love cauliflower roasted in the oven. Sprinkle a little olive oil, and
season with some Tony Chachere's or your favorite blend. Roast at 350
for 20-25 minutes or so. Yummy!!

"Frank Mancuso" > wrote in message
...
> Goomba38 wrote:
> > This is on the menu for tonight, with roasted potatoes and something
> > green. I'm also looking for something interesting to do with a head of
> > cauliflower that I've got that needs doing in. Any suggestions?

Cook the cauliflower - don't overcook; then sprinkle witha mixture of bread
crumbs, little bit of brown sugar and cheese. Broil for a few minutes until
toasty. Quick, fast and tasty!

Elaine

Goomba38 > wrote in news:k9mdnQ_p3op9ALXfRVn-
:

> I'm also looking for
> something interesting to do with a head of
> cauliflower that I've got that needs doing in.
> Any suggestions?
>

I like to roast cauliflower florets after tossing them in oil and taco
seasoning. Put the bite sized florets in a bowl sprinkle with taco
seasoning of choice...Drizzle in some oil and toss till well
coated...Spread on a cookie sheet cook at 400F 20 minutes or till you
like the way they look.

I use el paso taco seasoning for this about 3/4 a envelope. And canola
oil maybe 3 tbsp.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
Continuing to be Manitoban

On Fri, 04 Mar 2005 23:03:15 GMT, Hahabogus >
wrote:

>Goomba38 > wrote in news:k9mdnQ_p3op9ALXfRVn-
:
>
>> I'm also looking for
>> something interesting to do with a head of
>> cauliflower that I've got that needs doing in.
>> Any suggestions?
>>
>
>I like to roast cauliflower florets after tossing them in oil and taco
>seasoning. Put the bite sized florets in a bowl sprinkle with taco
>seasoning of choice...Drizzle in some oil and toss till well
>coated...Spread on a cookie sheet cook at 400F 20 minutes or till you
>like the way they look.
>
>I use el paso taco seasoning for this about 3/4 a envelope. And canola
>oil maybe 3 tbsp.

I love roasted cauliflower too. I became an addict of it after
reading the extensive eGullet thread on it.
However, they roast it for a bit longer, about 40-50 minutes. I
usually just use olive oil, salt and pepper on it, but I have heard of
others using various spices, such as cumin on it. They also slice it
in thin wedges to roast.

Try it.. It is absolutely marvelous.

Christine, who is off to roast her own cauliflower.

In article >,
Hahabogus > wrote:
>Goomba38 > wrote in news:k9mdnQ_p3op9ALXfRVn-
:
>
>> I'm also looking for
>> something interesting to do with a head of
>> cauliflower that I've got that needs doing in.
>> Any suggestions?
>>
>
>I like to roast cauliflower florets after tossing them in oil and taco
>seasoning. Put the bite sized florets in a bowl sprinkle with taco
>seasoning of choice...Drizzle in some oil and toss till well
>coated...Spread on a cookie sheet cook at 400F 20 minutes or till you
>like the way they look.
>
>I use el paso taco seasoning for this about 3/4 a envelope. And canola
>oil maybe 3 tbsp.

I am roasting a lot of cauliflower lately but instead of taco seasoning I
drizzle on olive oil, the juice of one lemon, and some salt/pepper before
tossing them all up. Otherwise it is pretty much as you describe (400
oven for 20-25 minutes).

I usually eat the whole head at one sitting. It's that good!

tip: if you cut large florets in half, put the cut side down. Extra
browned goodness.

Charlotte
--

: >> I'm also looking for
: >> something interesting to do with a head of
: >> cauliflower that I've got that needs doing in.
: >> Any suggestions?
:

i peel as much green stuff and stalk off that i
can..............throw the cauliflower in a bowl, cover with plastic
wrap, and micro on HIGH for ten minutes.
cut out the rest of the stem and then hand mash with cream cheese
and a little cream, salt and pepper.

"Goomba38" > wrote in message
...
> This is on the menu for tonight, with roasted potatoes and something
> green. I'm also looking for something interesting to do with a head of
> cauliflower that I've got that needs doing in. Any suggestions?
>
A friend once cooked a head of cauliflower, separated it into florets, made
some kind of white sauce out of mayo, Dijon mustard, and Swiss cheese,
poured it over the cauliflower, and baked it. It was fabulous, but I never
got the exact recipe.