BakerAunt
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Chocomouse--How nice to have summer bounty available in the freezer!
We had friends over for dinner tonight, and I made "Pork Loin Roast with Barley, Butternut Squash, and Swiss Chard"--except that I substituted Kale for the Swiss Chard and adjusted the cooking time at that step of the process. I would do that again, especially since kale's calcium can be used, while Swiss chard holds onto its calcium.
I always thought this recipe, from Cook's Illustrated collection "Fall Harvest Recipes" (p. 22) would be great for company in the fall or winter, and it is.
I do have one issue with the recipe. It uses a three pound boneless pork loin. After it is browned in a 5 1/2 qt. Dutch Oven (I use Le Creuset), the barley and onion and garlic are sautéed in the pan, then after deglazing with 1/4 cup white wine 4 cups broth is added. After bringing that mixture to a low boil (recipe says simmer), the roast goes back in. A piece of foil is placed tightly over the top of the pan, then the lid goes on and it is put on the bottom shelf of a 250F oven.
Although the recipe states that the roast will be done in 25-35 minutes (temperature 135F), I've never had it finish at 25, so this time I didn't even check until 35 minutes. It wasn't done. I turned the roast over (which supposedly the recipe does not require), and I returned it to the oven, increasing the oven temperature to 275F for another 10 minutes. It still wasn't done. I increased the temperature to 300F and cooked another 10 minutes, and this time it registered done.
I've made this recipe in three different electric ovens, and this was the first time in my new oven. I looked at the recipe again, it says 25-35 minutes. However, in the introduction, where the format has the recipe developer go through how the recipe was developed, it clearly says 40 minutes, which contradicts the recipe as given. I plan to write up a version for myself that is easier to follow than the Cook's format and put down 40 minutes, but I'll plan on perhaps needing more time.
Chocomouse--It is so nice to have the summer bounty in the freezer for winter.
We had friends over for dinner tonight, and I made "Pork Loin Roast with Barley, Butternut Squash, and Swiss Chard"--except that I substituted Kale for the Swiss Chard and adjusted the cooking time at that step of the process. I would do that again, especially since kale's calcium can be used, while Swiss chard holds onto its calcium.
I always thought this recipe, from Cook's Illustrated collection "Fall Harvest Recipes" (p. 22) would be great for company in the fall or winter, and it is.
I do have one issue with the recipe. It uses a three pound boneless pork loin. After it is browned in a 5 1/2 qt. Dutch Oven (I use Le Creuset), the barley and onion and garlic are sautéed in the pan, then after deglazing with 1/4 cup white wine 4 cups broth is added. After bringing that mixture to a low boil (recipe says simmer), the roast goes back in. A piece of foil is placed tightly over the top of the pan, then the lid goes on and it is put on the bottom shelf of a 250F oven.
Here's the problem: Although the recipe states that the roast will be done in 25-35 minutes (temperature 135F), I've never had it finish at 25, so this time I didn't even check until 35 minutes. It wasn't done. I turned the roast over (which supposedly the recipe does not require), and I returned it to the oven, increasing the oven temperature to 275F for another 10 minutes. It still wasn't done. I increased the temperature to 300F and cooked another 10 minutes, and this time it registered done.
I've made this recipe in three different electric ovens, and this was the first time in my new oven. I looked at the recipe again, it says 25-35 minutes. However, in the introduction, where the format has the recipe developer go through how the recipe was developed, it clearly says 40 minutes, which contradicts the recipe as given. I plan to write up a version for myself that is easier to follow than the Cook's format, and I'll be sure to include the correct time. That way, dinner won't be twenty minutes late.
On Friday, I rolled out the dough I made on Wednesday for the Molded Gingerbread Cookies. It's an easy dough with which to work. I used a 1/8-inch pie wand on top of a 4/8-inch pie wand, since the recipe says 4/8-5/8 inches, and the oval House on the Hill mold I’m using (a fireside Christmas scene) has some deeper spots. I will need to look for two 5/8-thick wood pieces that I can use in the future.) I used the same technique of pressing one cookie at a time, using an oval scalloped cookie cutter around it, moving it to a parchment-lined baking sheet, and then repeating for the rest of the cookies. I had 12 cookies, and one smaller one that I impressed with a smaller springerle mold. The directions say to allow the cookies to sit out on the sheets and dry for 8-24 hours, so I will bake them tomorrow. I probably won’t wait 24 hours because we are having friends over for the late afternoon and dinner on Saturday.
The one in South Bend seems set up more for caterers, home party givers, and tailgaters. I didn't see much by way of cooking equipment. A lot of the food was of the quantity, not particularly healthy, variety. I didn't look at meat or dairy, as we did not have means to keep such items cold.
I really liked that commercial kitchen store in Lubbock that was open to the public.
I don't have a Sam's or a Costco membership. We don't go to South Bend frequently enough to make it worth while.
