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Recipe of the Week

Posted by Katie on 2006-04-02 22:30:14
3 forum posts
Okay ladies and gents! The recipe this week is more a recipe for an all inclusive dinner than one item. It's about taking standard fare and bumping it up that extra notch. This week I tried to incorporate some fresh, spring flavours. Hopefully I succeeded!

Not nearly as complicated as last week's recipe.

The menu:
Roast pork with a mango mustard glaze served with a white wine sauce.
Mashed potatoes and celeriac
Green beans
Fresh greens (arugula and mesclun mix) with mango mustard dressing

The Roast
We bought a nice boneless porkloin roast, which really would be fine in the oven on its own. I, however, happened to have a very ripe mango lying around and thought I would try to incorporate it.

I cooked it at 325 degrees, in a roasting pan and used a meat thermometer to know when it was done. Easy peasy.

The Glaze
I mashed up my mango, and added to it some dijon and seedy mustard (sorry, I really don't think regular prepared mustard would work too well in this situation). To this I added some finely chopped onions (1/2 an onion) and garlic (1 clove). I also added some lemon juice (half a lemon) and a bit of maple syrup (1 tbs). The lemon juice cuts the sweetness of the mango and maple syrup. The maple syrup adds a really nice flavour. I also added some fresh thyme and salt and pepper. All of the above are optional and can be switched around as you like.

I rubbed this glaze over the pork. I cooked it for about an hour, covered in tinfoil. Then I uncovered it and let it cook the remainder of it's time (about another hour, depends on the size). I took it out of the oven and let it rest for about 10 minutes while I finished up the rest of the dishes. YUM!

The Potatoes
Now, I LOVE mashed potatoes. I also think they're incredibly easy to play around with. This time I wanted to "freshen up" the flavour, so I added celeriac aka celery root. It is easy to find in the grocery store, and just needs to be peeled and chopped to the same size as your potatoes. They all get simmered together. I also added 2 cloves of garlic to the pot (easiest way to make garlic mashed potatoes!). Regular mashing ensues (i.e., add butter and milk and take out your frustrations). The end result? Delicious mashed potatoes with a fresh flavour.

The Salad
So. There was leftover mango mustard glaze. I thought it would be the perfect base for a salad dressing! I added some vinegar (whatever you have on hand...I had some balsamic) and olive oil. I don't subscribe to the 1/3 vinegar, 2/3 oil club....I prefer my salad dressings less oily. But that's my own preference. All you have to do is take the glaze, mix in the vinegar and slowly add the oil while whisking so that it emulsifies. Because it already had the mustard in the glaze it was great for a dressing base. It made a nice, slightly fruity dressing.

The Sauce
Miguel loves a roast. Miguel loves a roast with sauce even more. In an effort to make the oh so hard to please Miguel happy, I figured I would throw together a sauce for the pork roast. There weren't a ton of drippings from the roast, but after taking it out of the oven, I let it sit in the pan for about 10 minutes. This lets the juices of the roast settle within the meat, but some also get exuded. These, along with the more caramelized juices from the roasting, were left in the pan, which I put on a burner (I would only do this with a metal roasting pan). To this I added some white wine (leftover from last week's bouillabaisse!!!!!), probably about 1 cup. I also chopped up the remaining half of an onion (from the glaze) and added it to the pan. I used a whisk to get all the crusty bits off the bottom of the pan, and let the wine reduce. But I was thinking that it probably needed something more for flavour. Since I didn't have any mango left, I figured I would add the 2nd major component of the glaze, some mustard (1-2 tbs). I mixed it in with some salt and pepper and continued to let it reduce. At the last minute I added in some butter, which makes your sauce shiny (don't ask me why) and flavourful. This last minute creation was great!

All in all, a very satisfying dinner. I liked that I was able to tie the flavours together by reusing the glaze, and adding the mustard to the sauce. I also really enjoyed the mashed potatoes.

Miguel enjoyed everything. Unfortunately he was too concerned with the basketball game to compliment me on the sauce.

  3 forum posts