Tuesday, October 31, 2006

Pork loin roast; roasted veggies; butternut risotto

For the pork loin, I adapted a recipe from Giada deLaurentis. First I made a spice rub of garlic, rosemary, thyme, salt, pepper and olive oil. I then wrapped the seasoned pork in bacon and put it in a pan along with 1/2 cup of white wine and 1/2 cup of chicken broth. Then I cooked it at 400 for about 45 minutes.

Oven-Roasted Veggies:
From the Chinaberry cookbook

sweet potatoes

cut into bite-sized pieces

Seasoned with:
Garlic Powder

and tossed with olive oil and then baked on a cookie sheet

Butternut Squash risotto
from the Whole Foods magazine

1 T. olive oil
1 T. butter
1 medium butternut squash, peeled, seeded and cut into bite-sized pieces
1/2 c. diced onion
1 c. Arborio rice
1/2 c. dry white wine
2 (14.5 oz) cans chicken broth
1/4 c. parmesan cheese
salt and pepper to taste

In a large skillet, combine olive oil, butter, squash and onion. Cook on medium heat, stirring often, for 6-7 minutes or until squash softens slightly. Add rice and wine and bring to a boil. Cook until almost all the liquid has evaporated. Add 1/2 c. broth, and cook, stirring occasionally, until liquid evaporates. Keep adding broth, 1/2 cup at a time, and continue cooking, stirring occasionally, until liquid evaporates after each addition. After adding the last 1/2 c. broth, cook until liquid is almost evaporated. Stir in cheese, salt and pepper.

(I *loved* this recipe and ate it all myself because no one else in the family would even touch it! Guess it'll have to be relegated to the "bring to a potluck" category...)
Breadsmith cheddar sourdough bread

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