Beef Stroganoff w/ Barley Risotto

Beef Stroganoff is a perfect dinner party dish – inexpensive and easy to prepare yet rich and luxurious. History reveals a simple but elegant dish of steak meat sautéed with onion and cooked in a sauce of sour cream, seasonings and usually, mushrooms.

This dish was invented sometime in the early 1800s and had its North American heyday in the 1950s and 1960s.

The best cuts of beef for stroganoff are tender, juicy cuts such as:

  • boneless rib eye
  • boneless sirloin.
  • sirloin steak tips.
  • beef tenderloin.

In researching beef stroganoff, I’ve seen recommendations for all sorts of things to serve it with, including kasha, egg noodles, French fried potatoes, rice, mashed potatoes with chives, wild rice, and the leftovers on buttered toast points.

Since Brion & I always enjoy risotto, it seems like a good choice to pair with our stroganoff. I’ve made risotto from rice, couscous, orzo and they were all good so today I’m using barley.

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Beef Stroganoff w/ Barley Risotto
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- 6 SERVINGS
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Instructions
Beef - Marinade
  1. In a large zip-lock bag or glass dish, whisk together oil, soy sauce & Montreal Steak Spice. Add cubed steak & marinate in refrigerator for 2 hours.
Mustard Sauce
  1. In a small saucepan, melt 1 tablespoon butter over medium heat. Stir in flour until smooth; gradually whisk in chicken stock and mustard. Bring to a boil, stirring constantly; cook and stir until thickened, 3-5 minutes. Reduce heat; simmer, uncovered, 5 minutes.
  2. Meanwhile, cut tomato into thick strips. In a large skillet over medium-low heat, cook tomato until softened, 3-5 minutes. Stir into mustard sauce; add salt, liquid smoke & sour cream.
  3. In same skillet, melt 1 tablespoon butter over medium-high heat. Drain beef using a strainer, discarding marinade. Add sliced onion & mushrooms to pan; cook and stir until onion is softened. Add beef & cook until meat is no longer pink, 6-8 minutes. Add mustard sauce; reduce heat to low and simmer, uncovered, until slightly thickened. Keep warm until serving.
Barley Risotto
  1. Bring water to a boil in a large saucepan. Reduce heat to maintain simmer. In another large saucepan, melt butter over medium heat. Add chopped onion & salt. Cook and stir until liquid evaporates. Add barley; toast in pan.
  2. Stir hot water into barley 1 cup at a time, waiting until liquid has almost absorbed before adding more. Cook until barley is softened but still slightly chewy, 15-20 minutes; stir in parsley. Serve immediately with beef.

Scallop Crepes w/ Cauliflower Sauce

Can you believe the New Year is almost here and as the clock approaches midnight, it is a time to reflect and assess the year that has gone by…to hopefully, realize how precious time is. The word ‘new’ brings about thoughts of hope, and an opportunity to focus on a list of fresh goals, challenges, and opportunities.

Many cultures around the world believe the key to a happy, healthy, financially secure, and even productive year begins with eating certain lucky foods. The theory is ‘do good, eat good’, to begin the New Year right.

New Year’s Eve calls for a celebration. Whether you’re spending the night in, or you’re hosting an intimate party with friends, a scallop dinner is the perfect treat to finish off the year because scallops symbolize new opportunities or the opening of new horizons.

Brion & I enjoy seafood a lot so its not hard to fit some elegant scallop crepes into the menu.

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Scallop Crepes w/ Cauliflower Sauce
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Course Main Dish
Cuisine American
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Course Main Dish
Cuisine American
Servings
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Instructions
Crepes
  1. Place all crepe ingredients in a small blender & whirl for 1 minute at high speed. Scrape down sides, whirl for another 15 seconds. Pour into a small bowl & cover. Refrigerate 1 hour or more.
  2. Brush an 8-inch non-stick skillet lightly with melted butter; heat. Stir crepe batter; pour 2 Tbsp into center of skillet. Lift & tilt pan to coat bottom evenly. Cook until top appears dry; turn & cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, brushing skillet with melted butter as needed.
Sauce
  1. Pour chicken broth into a medium saucepan, add cauliflower florets & bring to a boil. Cook for about 10 minutes, stirring occasionally until the cauliflower is tender. Drain in a colander, reserving the liquid, then place the cauliflower in a food processor & allow it to cool for 5 minutes before blending. Process, slowly adding 1 cup of reserved chicken broth. Add seasonings & process until 'creamy'. Set aside.
Filling
  1. In a large skillet, bring scallops, wine & pepper to a boil. Reduce heat; simmer until scallops are firm & opaque, 3-4 minutes. Drain & set aside.
  2. In the same skillet, fry chopped bacon until slightly browned. Add 2 Tbsp butter, mushrooms & green onions & sauté until moisture has evaporated from mushrooms. Return scallops back to skillet & add cheese & enough of the cauliflower sauce to bring mixture together into a filling consistency.
Assembly & Cooking
  1. Preheat oven to 350 F.
  2. Divide filling among the 12 crepes, spreading filling down the center of each one. Place remaining cauliflower sauce in the bottom of a 13 x 9-inch baking dish. Roll up crepes & place in a single layer on top of sauce. Cover & bake until heated through about 30 minutes.
  3. Garnish with sliced green onions if you prefer.
Recipe Notes
  • These crepes look & taste indulgent, but I've made the sauce with pureed cauliflower rather than lots of cream. It sounds a bit odd, but it works beautifully & compliments the flavor of the sweet scallops & salty bacon.

1770 House Meatloaf w/ Garlic Sauce

The other day I came across a recipe for meatloaf that certainly seemed like something ‘special’. Years ago, every family had a meatloaf recipe that was so dearly loved, it achieved iconic status. Today, I’m not so sure that is the case anymore. Nevertheless, this recipe was called ‘1770 House Meatloaf’ which made me curious as to what the history was behind it. Most every review raved about it being pure comfort food and much more than just meatloaf.

From my research on this meatloaf I found that the 1770 House is an East Hampton Inn and Restaurant famous for this dish. East Hampton Village on Long Island, New York is a beautiful village. It’s been that way for years with a glorious pond right as you come into town where swans swim in summer and skaters take to the ice in winter.

The 1770 House has welcomed guests with hospitality and comfort, a tradition that continues to attract guests from around the world to the intimate Inn, steps from the heart of East Hampton Village. The venerable home, today a boutique hotel and restaurant, seamlessly integrates historic elegance with luxurious, modern amenities and first-class dining.

This glorious colonial house has two restaurants—a more formal fine dining room on the ground level and, down a flight of stairs, a cozy ‘tavern’ with its roaring fireplace and comfort food menu.  And always, on this seasonally changing menu, there is Chef Kevin Penner’s remarkable meatloaf with its even more remarkable garlic sauce.  

This familiar dish is simple enough that it can be prepared as a weekday meal, but that has been elevated by adding a few key ingredients. The celery and thyme infuse the mix with intense flavor, and the garlic sauce works perfectly. The outcome is a delicious dish with moist texture: not your average meatloaf.

So there you have it …. meatloaf with first-class dining status!

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1770 House Meatloaf w/ Garlic Sauce
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Instructions
Meatloaf
  1. Preheat the oven to 350 F.
  2. Heat the olive oil in a large (12-inch) sauté pan over medium heat. Add the onion & celery and cook for 5 to 7 minutes, stirring occasionally, until the onion is translucent but not browned. Set aside to cool slightly.
  3. Place the beef, veal, pork, parsley, thyme, chives, eggs, milk, salt & pepper in a large mixing bowl. Put the panko in a food processor fitted with the steel blade and process until the panko is finely ground.
  4. Add the onion mixture & the panko to the meat mixture. With clean hands, gently toss the mixture together, making sure it's combined but not compacted.
  5. Place a piece of parchment paper on a sheet pan. Pat the meat into a flat rectangle and then press the sides in until it forms a cylinder down the middle of the pan (this will ensure no air pockets). Bake for 40 to 50 minutes, until a thermometer inserted in the middle reads 155 F. to 160 F. Remove from the oven and allow to rest for 10 minutes. Slice and serve hot with the Garlic Sauce.
Garlic Sauce
  1. Combine the oil & garlic in a small saucepan & bring to a boil. Lower the heat & simmer for 10 -15 minutes, until lightly browned. Be careful not to burn the garlic or it will be bitter. Remove the garlic from the oil and set aside.
  2. Combine the chicken stock, butter & cooked garlic in a medium saucepan and bring to a boil. Lower the heat & cook at a full boil for 35 - 40 minutes, until slightly thickened. Mash the garlic with a fork, whisk in 1/2 teaspoon salt and 1/4 teaspoon pepper & taste for seasonings. Spoon the warm sauce over the meatloaf.
Recipe Notes
  • Since there are just two of us, I made the full recipe then divided the mixture into 3 portions. I baked all 3 & used one for our supper meal today,  froze the second one for a future meal & with the third, I sliced it for 'meatloaf' sandwiches. Doesn't get better than that!

Pork Vegetable Orzo

Oblong and common in Mediterranean cooking, orzo has a look of rice and the texture of pasta. Orzo, also named risoni, is an extremely versatile pasta shape used in a multitude of recipes and cuisines. Translating to mean ‘barley’ in Italian due to its resemblance to the grains of unprocessed barely, it is categorized as a ‘pastina’ meaning ‘little pasta’.

The most common variety of orzo is made from semolina flour, which in turn is made from durum wheat. Because the wheat base gives it a heartier texture, it is better able to absorb the flavors of the ingredients around it as well as providing the pasta with a firmness needed to ensure it maintains its shape while remaining soft and light in texture.

Like most pasta, orzo is boiled in a pot of water to prepare. From there, it can be used in multiple applications. Traditionally it is used in soups and sometimes as a side dish, both hot and chilled, with herbs, olive oil or butter, and parmesan cheese.

Today, I’m incorporating orzo in a ground pork & vegetable, one-pot meal …. pasta, meat & veggies, what more is needed!

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Pork Vegetable Orzo
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Course Main Dish
Cuisine American
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Instructions
  1. In a large saucepan, crumble fry ground pork until cooked. Steam chard stalks in a microwave dish until almost tender-crisp. Add onions, zucchini & chard to saucepan with pork. Sauté until onion has softened & veggies are tender-crisp.
  2. Stir in garlic, Montreal steak spice & orzo, cook for about 30 seconds. Stir in chicken broth & milk. Once it starts to bubble, continue cooking for 10 minutes, uncovered, stirring often. Turn heat to a medium low temperature. It should gently bubble vs. boil as you don't want the liquid to reduce too much before the pasta has cooked.
  3. Remove from heat, stir in parmesan. Cover & gently cook 3-5 minutes until the mixture has slightly thickened. Remove from heat & serve.

Fruity Roast Chicken w/ Couscous

I’m not sure how far back I came to really enjoy using fig balsamic dressing as a marinade for various roasted meats. This dressing marinade adds a bold, zesty flavor to almost anything. Bursting with fig juice, balsamic vinegar, and herbs and spices. So, it only makes good sense that I take the idea further and test the possibilities of using fig preserves with savory meals.

Most people think of fig jam or preserves as what you find in the middle of a fig newton…basically dried figs and sugar, but a good preserve is a combination of sweet figs with a nice balance of balsamic acidity and the mustard heat lends itself to a whole lot of dishes far beyond a simple cheese plate.  

The flavor of the preserves is more complex and less sweet than most fruit spreads, so it gives you enough of a contrast with salty items without tasting too sugary.

This is the very definition of a winning weeknight chicken dish: quick, sweet and savory, a little something different. The herbs enhance the savory quality of the dish and provide a touch of earthiness to balance the sweet. 

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Fruity Roast Chicken w/ Couscous
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Spicy Fruit Filling
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Spicy Fruit Filling
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Instructions
Fruit Filling
  1. Combine apricots, raisins, apple & orange juice in a small bowl. Season with spices; mix well. Set aside to marinate.
Chicken
  1. Preheat oven to 350 F.
  2. Place chicken thighs in a heavy freezer bag. Gently pound until about 1/4-inch thick. On a sheet of plastic wrap lay out thighs to form a 'solid' piece. Sprinkle chopped fresh herbs over meat (if using). Mound the filling on flattened thighs then using the plastic wrap, roll up, tucking in the ends.
  3. Line a baking sheet with foil & lightly spray center area. Transfer chicken roll to foil & top with fig preserves. Pull foil up around meat to form a catch 'basin' for meat & fruit juices (leave top open).
  4. Roast about 25 minutes until meat is cooked. When you remove it from the oven reserve fruit & meat juices to use over your couscous if you wish. While the meat is cooking, prepare the couscous.
Couscous
  1. Heat first amount of oil in a medium saucepan. Add next 4 ingredients. Cook & stir for about 3 minutes until green onion is softened. Add honey. Heat & stir for about 30 seconds until green onion is coated.
  2. Add broth. Bring to a boil. Add couscous & second amount of olive oil; simmer covered for about 10 minutes. Fluff with fork & stir in remaining 3 ingredients.
  3. Place couscous on a serving plate topped with sliced chicken thigh roll. Serve.

Salmon -Stuffed Savoy Cabbage w/ Tomato Sauce

Stuffed cabbage rolls are believed to have originated in the ancient Middle East where it spread to Eastern Europe as trade routes flourished and various ethnic groups migrated. Many countries lay claim to its origins, which accounts for the several interesting riffs on the traditional recipe.

German cabbage rolls called kohlrouladen is the quintessential German comfort food that’s a complete and hearty dinner on its own, but it also goes well with boiled mashed potatoes or spaetzle.

Jewish cabbage rolls (called holishkls, a concoction of ground beef, rice and raisins enveloped in cabbage leaves and simmered in a sauce of brown sugar, lemon and tomatoes) have been traced back 2,000 years to Eastern Europe.

Romanian sarmale combines ground pork, caramelized onions and rice nestled in a pickled sauerkraut leaf, and then smothered in dill and tomato sauce. It is often topped with bacon or smoked sausage.

Poland’s golabki, translating to ‘little pigeon feet’ (named after the French dish that wrapped cabbage around cooked pigeon), stuffs the leaves with pork, beef, rice or barley, accompanied by sour cream and sweet paprika.

Ukrainian holubtsi are typically vegetarian, filling pickled cabbage leaves with either buckwheat and wild mushrooms or a mixture of whole grains and root vegetables, braised in tomato juice or vegetable stock served with perogies.

Egyptian mahshi kromb are simmered in an aromatic tomato-based sauce with mint, cumin and other Middle Eastern herbs and spices.

The Asian variation wraps Chinese cabbage around seafood blends, tofu and shiitake mushrooms.

On a blog some years ago, I made a whole stuffed cabbage but used a ground turkey filling. Today, I wanted to try doing it with a salmon filling. I think this should be real tasty!

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Salmon -Stuffed Cabbage w/ Tomato Sauce
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Instructions
Stuffed Cabbage
  1. In a large saucepan over medium heat, sauté onions, mushrooms & garlics for 5 minutes in oil. Add rice & broth; bring to a boil. Cover & cook for 30 minutes over medium-low heat or until rice is tender & all liquid has been absorbed. Add salmon cubes. Cook uncovered for 5 minutes, stirring frequently, until salmon begins to flake. Season with salt & pepper; set aside.
  2. In another large saucepan of salted boiling water, blanch cabbage leaves for 5 minutes or until tender. Cool in an ice bath & drain. Pat dry with paper towels. Lay cabbage leaves flat & using a paring knife, trim the thickest section of the stem at the base of each leaf.
  3. Line a bowl with a 9-inch opening with 7 cabbage leaves, starting with the greenest leaves. Cover with 1/3 of the salmon mixture. Layer with 4 cabbage leaves. Cover with remaining salmon mixture & remaining 4 cabbage leaves. Press stuffed cabbage into the bowl to create a rounded shape.
Sauce
  1. In a small bowl, combine the broth & tomato paste. Set aside.
Cooking
  1. Gently turn stuffed cabbage out into a large skillet. Reshape, if needed. Pour broth mixture into skillet & place tomatoes around cabbage. Season with salt & pepper. Bring to a boil. Cover & simmer over low heat for 15 minutes or until tomatoes are cooked & cabbage is tender but still bright green.
  2. Gently cut stuffed cabbage into wedges & serve with tomatoes & sauce.

Turkey-Bacon Rolls w/ Mushroom Risotto

Bacon is not one of my most favorite foods. I have a very clear ‘taste of a memory’ from the bacon my father would cure on the farm when I was growing up. It was way too salty and fatty for my liking, so I avoided it like the plaque. Brion, on the other hand, loves bacon!  Over the years I have come to find there are many versions of smoked bacon that can really take a recipe to another level. I have used it on, in and around so many things.  I have dipped filets in it, encrusted filets in it, wrapped chicken and salmon filets in it, extra, extra …

Bacon fans are an innovative bunch. Forget the simple slice alongside eggs. Diehards have dipped the meat in chocolate, crumbled it into ice cream, infused it into vodka and the list goes on. You’d have to be living under a rock to miss the signs of our cultural obsession with bacon these days.

In this meal I’m making some sliced turkey-bacon rolls to have with our mushroom risotto. Should be quite flavorful.

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Turkey-Bacon Rolls w/ Mushroom Risotto
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Instructions
Turkey/Bacon Rolls
  1. Chop the rosemary & thyme leaves, add a pinch of dried marjoram, parmesan, breadcrumbs & a little lemon zest.
  2. Lay out turkey slices on a work surface, brush them with mustard, distribute the prepared mixture & roll them up to perfectly contain filling. Wrap each roll tightly with a slice of bacon. Secure with a toothpick if necessary.
  3. Sauté garlic in a drizzle of oil for 1-2 minutes over low heat. Add more oil if necessary & brown mini rolls evenly for 3-4 minutes, turning occasionally & adding salt & pepper to taste.
  4. Add wine, lower heat a little & put the lid on & continue cooking for 5-6 minutes, adding very little boiling water if necessary, Remove from heat & keep warm until risotto is cooked.
Mushroom Risotto
  1. In a medium saucepan, bring the broth to a boil over medium-high heat. Add the porcini mushrooms, remove the pan from the heat & set aside for 30 minutes until mushrooms are tender. Then, using a slotted spoon, remove the mushrooms & set aside.
  2. Return the broth to a simmer & keep warm over low heat.
  3. In a large, heavy saucepan, melt 2 Tbsp of the butter over medium-high heat. Add onion & mushrooms & cook for about 3 minutes, until the onions are tender but not brown. Add rice & stir to coat with butter. Add wine & simmer for about 3 minutes, until the wine has almost completely evaporated.
  4. Add a soup ladle full of warm broth & stir for about 2 minutes, until almost completely absorbed.
  5. Continue with remaining broth, adding a ladle full at a time & allowing each addition to be absorbed, until rice is tender to the bite & the mixture is creamy. This should take about 20-25 minutes in total.
  6. Remove the pan from the heat. Stir in the parmesan, gorgonzola, chives, salt & pepper. Transfer to a warm serving bowl & serve immediately.

Lemon Chicken in Dill Cream Sauce

Dill is an herb I have always favored. Due to its tangy taste and fragrance this herb has two groups of fans: those who are enthusiastic about it and those who push the plate aside in disgust if there is even a sole leaf of dill in the meal.

The herb is native to southern Russia, western Africa and the Mediterranean region.

In the 1st century Rome, dill weed was considered a good luck symbol. Ancient Egyptians used it to ward off witches. To the Greeks, dill signified wealth. Many cultures cultivated it for medicinal qualities, particularly its ability to soothe an ailing stomach.

Dill is a unique plant in that both its leaves and seeds are used as a seasoning. The thin, feathery green leaves become the aromatic herb called dillweed, and the oval flat seeds the more pungent spice referred to as dill seed.

The flavor of dill weed resembles the licorice-like flavor of mild caraway or fennel. The plant is, in fact, often mistaken for fennel fronds.

The classic combo of fresh lemon and dill create a quick Greek-inspired pan sauce for these simple sautéed chicken thighs.

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Lemon Chicken in Dill Cream Sauce
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Instructions
  1. Preheat oven to 375 F.
  2. Season chicken with salt & pepper to taste along with oregano, basil & garlic powder. Combine butter & oil in a large skillet. Once butter is melted add honey & stir to combine.
  3. Add chicken to pan, brown chicken 2-3 minutes on each side. Transfer chicken to a baking dish (it won't be cooked through at this point). Add butter & garlic; sauté for 1 minute until fragrant. Add chicken broth, cream & lemon juice & whisk over medium heat to form a smooth sauce.
  4. Pour sauce over chicken in baking dish & bake for 15 minutes or until chicken is cooked through. Remove from oven, sprinkle dill over the chicken & sauce. Add cracked pepper to taste & serve.
Recipe Notes
  • Being rice lovers, I cooked some long grain rice & used it as a base under our lemon chicken & dill sauce before baking it. Real tasty!

Chicken Portobello Mushroom Roll-Ups

Lasagna noodles aren’t just for layering. Lasagna, the casserole, is without a doubt the most famous use for the unique lasagna pasta shape. The shape and length of lasagna noodles makes them perfect for rolling up with all manner of fillings.

When it comes to comfort food, we often think of a hearty, gooey pasta dish that will feed an army, lasagna comes to mind. The traditional lasagna you’re used to eating combines layers of tomato sauce, cheese, and meat.  While the traditional portion of lasagna is wonderful, you know how filling it is. For the nights when you want to create easy, individual portions, try making some roll-ups.

The unique flat, wide shape of lasagna pasta makes an interesting canvas for culinary creations such as these chicken portobello mushroom roll-ups.

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Chicken Portobello Mushroom Roll-Ups
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Instructions
Noodles
  1. Cook noodles in boiling water & salt in a large pot for 10-12 minutes, stirring occasionally, until tender but firm. Drain. Rinse & drain well.
Chicken Mushroom Filling
  1. Heat olive oil in a large skillet. Add chicken, onion & garlic. Scramble fry for about 7 minutes until onion is softened & chicken is no longer pink.
  2. Add next 4 ingredients. cook, stirring often, until most of the liquid is evaporated. Sprinkle with flour. Stir; add broth & herbs. Heat & stir until boiling & thickened. Transfer to a medium bowl. Let stand for about 15 minutes until cool.
  3. Spread 1/4 cup filling down length of each noodle. Roll up, jelly-roll style. Place rolls in a greased 8-inch pan
Parmesan Cheese Sauce
  1. Preheat oven to 350 F.
  2. Stir milk into flour in a small saucepan until smooth. Heat & stir on medium for about 8 minutes until boiling & thickened. Add cheese, salt & basil paste. Stir. Pour over noodle rolls. Sprinkle shredded, smoked cheddar cheese over all.
  3. Cover with greased foil & bake for 30 minutes. Remove foil & broil, uncovered (if you wish) for 10 minutes until bubbling & golden. Serve.

Crown Roast of Pork

HAPPY EASTER!

Turkey at Thanksgiving. Prime rib at Christmas. Brisket at Hanukkah. Ham at Easter. Candy at Halloween. Holiday food pairings make each separate celebration special—and something special we look forward to each year.  One reason ham became the meat of choice for Easter dinner is because it was available. Historically, pigs were slaughtered in fall and cured over the winter. They were ready to eat once spring arrived and the Lenten fast ended. Today ham is available year-round and while Brion loves pork chops, ham is definitely not a meat he enjoys. Enter the pork crown roast ….

With its skyward-reaching ribs, a regal crown roast makes a stunning Easter dinner centerpiece.

Charred sticks of bone jutting from a wreath of fork-tender meat make this main seem medieval – as well as fit for a king and queen. There’s just something about a crown roast that makes it look like it belongs in the center of a long table in the dining room of a drafty castle filled with tapestries and enormous fireplaces.

The presentation is solely for appearance. If you can roast a turkey, you can prepare a majestic crown roast of pork.

Marinate the roast overnight or season it simply with salt and pepper, then tuck it into the oven. The interior space of the crown is a perfect spot for stuffing, making a beautiful presentation. Set it on a bed of greens or herbs, tuck in a few cranberries & persimmon slices around the rim and there you have it! Carving a crown roast is no more effort than slicing straight down between the rib bones.

Crown roast of pork is made from the rib portion of the loin. The meatiest part of the ribs forms the stable base of the crown. Common fears with making any roast are overcooking and drying it out or cooking it unevenly. If you roast a crown roast in a low & slow oven, you can get the entire roast pretty much exactly at the proper temperature from edge to center.

To enjoy with our meal, I’ve added some spiced cranberries. Now this is not just your basic cranberry sauce. Brion came home with a spiced cranberry liqueur to try so I couldn’t resist putting some in the cranberries. Wow, what an upgrade!

The distillery it comes from is located in the heart of Barrhead, Alberta. ‘West of the 5th’ was started by brothers Nathan and Caleb on their family farm in 2018. The family grows over 10-acres of fresh fruits to be used as flavoring in their award-winning moonshines. In just four short years of operating the distillery, the brotherly band have brought home five provincial recognition awards for their spirits.

With that being said, let’s enjoy & appreciate our Easter meals as we anticipate spring & the coming of a new season.

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Crown Roast of Pork
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Course Main Dish
Cuisine American
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Roast
  • 4-5 kg (13 Ribs) pork crown roast Frenched & prepped by butcher or yourself if you prefer.
Savory Stuffing
Fingerling Potatoes
Baby Carrots
Snow Peas
Course Main Dish
Cuisine American
Servings
Ingredients
Roast
  • 4-5 kg (13 Ribs) pork crown roast Frenched & prepped by butcher or yourself if you prefer.
Savory Stuffing
Fingerling Potatoes
Baby Carrots
Snow Peas
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Instructions
Marinade
  1. The night before roasting meat, combine all marinade ingredients in a medium bowl. Spread marinade generously over entire roast, including bottom & between rib bones. Place roast in a large dish, cover with plastic wrap & refrigerate overnight.
Spiced Cranberries
  1. In a medium nonstick saucepan, combine all ingredients. Bring to a boil. Lower heat & cook until reduced & slightly thickened, about 20 minutes. Remove from heat, take out cinnamon sticks & cool. Refrigerate until ready to serve.
Stuffing
  1. Peel & cook potatoes, drain & mash. Set aside. Chop veggies. In a saucepan, melt butter & sauté veggies with herbs, salt & pepper. Remove from heat; combine with bread cubes, mashed potatoes & chicken broth. Add only enough chicken broth until it is moist but not mushy or falling apart. Mine usually takes the whole 2 cups. Refrigerate until ready to use.
Cooking Crown Roast
  1. Remove marinated roast from refrigerator & allow to sit at room temperature for 30 minutes before roasting.
  2. Preheat oven to 250 F. Adjust oven rack to a lower position. Place the roast on a wire rack set in a rimmed baking pan. Transfer to oven & roast until internal temperature reaches 160 F , about 8 hours. Remove from oven.
  3. Increase oven temperature to 350 F.
  4. Fill the center of the crown with prepared stuffing, mounding it slightly. Return roast to oven & roast until both roast & stuffing are browned & crispy on the exterior, about 15-20 minutes. Remove from oven, tent with foil, allow to rest for 15 minutes as it reaches the internal temperature of 165 F.
  5. Remove strings & carve by slicing in between each rib & serve with pork gravy & spiced cranberries. If you have extra stuffing, bake for about 30 minutes in a buttered casserole dish for a future meal.
Roasting Veggies
  1. While the crown roast is cooking, prepare veggies. Since you are using a 'low & slow' cooking temperature it will be necessary to stove top 'roast' the potatoes & carrots.
Fingerling Potatoes
  1. Wash & place potatoes in a glass microwave safe bowl. Microwave for 8 minutes. Remove & allow to cool for a few minutes. Heat skillet to a medium heat & add butter. Sauté the potatoes & add seasonings to taste. Cook for about 6-8 minutes until the potatoes are softened & browned.
Baby Carrots
  1. Steam carrots in microwave for a few minutes to partially cook them. Heat olive oil in a large skillet over medium-high heat. Add baby carrots, sprinkle with salt & pepper. Cook, stirring occasionally, until carrots are browned in spots & tender crisp, 6-8 minutes. Add apple cider vinegar & honey to skillet. Cook, stirring often, until liquid is syrupy & carrots are evenly coated, about 1 minute. Remove from heat & sprinkle with fresh thyme leaves.
Snow Peas
  1. Rinse, drain & trim snow peas. Heat a skillet over medium high heat, about 2-3 minutes. Add the olive oil & trimmed pea pods. Move them around to coat in oil, let them sear for a few minutes, stirring occasionally to avoid excessive browning. Add the minced garlic, stir again & let mixture become fragrant, about 30-60 seconds. Add the water & stir to move the snow peas around, Let the water evaporate & steam the pods, cooking them through, about 2-3 minutes. Season with salt & pepper to taste.
Recipe Notes
  • Depending on the amount of people you are serving the roast to, the amounts of veggies may need to be increased.
  • Roasting at this low, slow temperature produces the most incredibly tender roast you could imagine. I always use this same theory when roasting baby back ribs & get super tender ribs as well.