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The turnip dish mentioned in my last post turned out to be a baked turnip custard. I know what you're thinking, but it was actually remarkably tasty, suitable as both a side dish or a dessert (depending on the seasoning and sugar level).

My pork roast was phenomenal, thank you people of France. The pig and the grape make great dinner companions (hat tip to Chocolate and Zucchini yet again).

Brussels sprouts were also a great success, but it's hard to mess up a dish that simple and containing that much bacon.

Upon reflection, I think it was the brine as much as anything else that made the pork roast fantastic. For the last two days the 3 lb roast roast has been sitting in a ziptop bag in the fridge along with 1/3 cup sugar, 1/3 cup kosher salt, juniper berries, allspice, mustard seed, peppercorns, a little cider vinegar and about 4 cups of warm water.

Pork roast

3 lb brined pork roast
3 large apples, cored and cut into eights
12 "plump" pitted prunes (plumped prunes are partially rehydrated. If you can't find plumped prunes, usually sold in cans, buy some regular prunes and soak them in a bowl of wine overnight)
1 medium cabbage (red or green, I don't care), cored and sliced

1 tsp ground ginger
1/2 tsp ground allspice
1/2 tsp ground nutmeg
2 sticks cinnamon
6 cloves

1 bottle red wine

Brown the pork first in some olive oil, then take the pork out, drop the veggies and spices in, cook them in the oil for maybe ten minutes (mix frequently!), then dump in the pork, the wine and enough water to cover all the ingredients. Simmer while covered for 60-90 minutes, until a meat thermometer reads about 155 degrees F. Remove the meat, let it rest for 15 minutes, and serve with the veggies from the pot!

Oh, after you take the meat out of the pot, you may want to uncover the veggies and boil them on medium-high heat until the meat is rested, which reduces the liquid a bit and concentrates the flavor, but that's really up to you.


The sprouts are also simple:

2 lbs brussels sprouts, washed and halved
6-8 oz of bacon, diced (about half a standard package)
2/3 cups chopped walnuts
2 medium shallots, diced
Thyme
Salt
Pepper

Preheat your oven to 400 degrees. Dice about 6-8 oz of bacon (around half a package) and cook it in a cast iron or otherwise ovensafe dutch oven until the bacon is crispy. Next, add two diced shallots to the pan and cook until the shallots are soft (2 minutes or so). Add sprouts and walnuts, then salt, pepper and thyme to taste. Mix thoroughly, then pop the whole thing into the oven for 15 minutes. Take it out, toss thoroughly, and then drop it back into the oven for 10 more minutes.

Date: 2010-01-02 02:59 am (UTC)
From: [identity profile] dear-amaranth.livejournal.com
So you ate pig with a side of... pig?

Date: 2010-01-02 03:11 am (UTC)
From: [identity profile] yagathai.livejournal.com
Pig with a side of brussels sprouts with pig in it.

Date: 2010-01-02 05:55 am (UTC)
From: [identity profile] tigerinvaseline.livejournal.com
I will have to try the sprout recipe! I made one with brown sugar, pecans, butter and a little salt and pepper for a dinner I catered this fall. It was very yum.

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