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Autumn Supper: Good for Winter too! January 25, 2011

Posted by Toy Lady in Cooking, Food, random stuff.
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A while ago (quite a while ago, actually), one of our favorite food-nerd resources, Cook’s Illustrated, premiered its new PBS program, Cook’s Country, a companion series to America’s Test Kitchen.
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Now, you know how much we love Cook’s Illustrated – and we discovered that through America’s Test Kitchen. And when they started the magazine first, we held out.

“What,” we asked ourselves, “could be better than the ATK show and the CI magazine?”

I mean, sure, they’re all Public Television and stuff, and they don’t accept advertising, so clearly – obviously! – the launch of yet another magazine was probably a way for them to pad their coffers.

Yeah, we’re smarter than that.  Heh.

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Then they started their new show – Cook’s Country is shown in the same time slot during the off season for America’s Test Kitchen on most (all?) PBS stations.

And since ATK was off-season, what choice did we have but to watch it?

I knew you’d understand.

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What we saw was something a little . . . unexpected.  While we were used to the incredibly detailed testing and testing and yet more testing of the Test Kitchen, Cook’s Country offered a bit of, what? down-hominess, I guess.

The recipes are just as painstakingly tested, but, rather than Horseradish Crusted Beef Tenderloin or Steamed Chinese Dumplings, we were seeing more, well, accessible fare.

PhotobucketBaked Manicotti.

Glazed meatloaf.

And, of course, one of our all-time favorites – Old-Fashioned Roast Pork.

This roast is everything that you want in a pork roast.

It’s slow-roasted with onions and fresh herbs.

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It’s got apples in the form of juice and jelly.  (I have GOT TO learn how to make apple jelly!)

And it’s slow-roasted, which means it fills the house with the most delightful fragrance!

The deal here is this.

You roast your hunk of beast low and slow for many, many hours.

It’s coated with herbs and lies on a bed of onions.

And it takes hours!

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Honestly?  The one drawback is that, after smelling the roasted pork goodness all day, all we do is wrap it up and refrigerate it.

See, if you tried to slice that pork shoulder roast now, when it comes out of the oven, it’ll shred, and that’s not what we’re going for.

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So we plan something else just as yummy for dinner, and we refrigerate the component parts – the roast, the cooking liquids (defatted if at all possible) and the onions.  Oh yeah, we’re going to want those onions!

And the next day, that’s when we’re going to slice the meat, reheat it slowly in a covered pan in the oven, and, well, enjoy our lovely, lovely pork roast.

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And for the record?  This roast is perfectly, melt-in-your-mouth tender, full of great flavors and, now that we’ve de-fatted the cooking liquid, not at all unhealthy.

And for what it’s worth, the celery root mash that we made a few weeks ago and froze?  Absolutely amazing with this pork!

And as an added bonus, the sliced pork roast and gravy freeze nicely – which makes it more than possible to, say, roast a couple of roasts at once and freeze leftovers to enjoy another day.  Kind of makes it worth the effort then, doesn’t it?

Go ahead – Print it – you know you want to .

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Comments

1. judy - January 25, 2011

Do you really bake this for 8+ hours or did I add that up wrong. Wow.

Oh, no, it’s really 3-4 plus 3-4 hours – it’s in a low oven – 300. That’s why we let it rest overnight – to give it a chance to firm back up for slicing. Jude, the roast just melts in your mouth. 😀

2. We don’t need no stinking Barbecue! « Dark Side of the Fridge - January 27, 2011

[…] just like with the recent pork roast, chilling the beef first before slicing it will permit us to, well, to actually slice it, rather […]


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