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Yesterday I noticed that the trees are changing colour. Its autumn, so I thought I’d make a nice autumn stew. Found the recipe online and ill have a stew for some days because I had 3.5 pound boneless pork shoulder at home. that will probably last for the rest of the month or so if Im not inviting someone over tomorrow or the day after tomorrow. We’ll see how it goes.

AUTUMN PORK AND APPLE STEW

Serves 6.

• 1 3-pound boneless pork shoulder (butt) roast, cut into 2-inch cubes, trimmed
• 2 tablespoons oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 chopped onions
• 2 carrots, pared, cut into 1/2-inch rounds
• 2 Granny Smith apples, peeled, cored, quartered
• 3/4 cup apple cider
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground allspice
• 1/4 teaspoon rubbed sage

Cooking Directions

Heat oil in large skillet over medium-high heat. Add pork cubes and brown on all sides, turning as needed, about 5 minutes. Transfer pork to plate, season with salt and pepper. Add onions, carrots and apples to skillet and cook, stirring often, until onions begin to brown, about 5-6 minutes. Transfer to a 3 1/2-quart slow cooker and top with pork cubes. Add apple cider, thyme, allspice and sage to skillet. Bring to a simmer, scraping up brown bits on bottom of skillet; add to the slow cooker. Cover and slow-cook until pork is tender, 6-7 hours on low. Using a slotted spoon, transfer meat to a serving bowl, cover to keep warm. Skim off fat from surface of cooking liquid. In food processor or blender, puree cooking liquid and solids until smooth. Pour sauce over meat, stir gently and serve immediately.

Wine suggestion: Serve with a lightly chilled Riesling or Gewurztraminer.

Serving Suggestions
This menu is great for a busy autumn day—put dinner in the slow cooker and it’s ready when you are. Serve with mashed potatoes or egg noodles, buttered Brussels sprouts and warm dinner rolls.
Source: http://www.foodreference.com/html/autumn-p-a-s.html

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Citrus and Herb Turkey

Hello, here is the recipe for todays meal. Enjoy!

Citrus and Herb Turkey

  • 1 (7.5 lb) bone-in turkey breast
  • 1 t freshly ground pepper
  • 1 T olive oil
  • 3 T chopped rosemary
  • 3 T chopped sage
  • 2 oranges, thinly sliced
  • 2 lemons, thinly sliced
  • 1 large onion, quartered
  • 3 c Riesling

Sprinkle turkey breast evenly with pepper. Stir together oil, rosemary, and sage. Loosen skin from turkey without detaching it; spread mixture under skin. Arrange one-fourth of orange and lemon slices over mixture. Gently pull skin over fruit. Coat with oil. Place turkey in an aluminum foil-lined baking pan coated with oil. Place onion and remaining orange and lemon slices in pan. Drizzle with wine. Bake at 325 F for 2.25 hours or until a meat thermometer inserted in thickest portion registers 170 F, basting every 30 minutes. Cover loosely with aluminum foil coated with oil to prevent excessive browning after 1.5 hours, if necessary.

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