I made a really delicious roast pork awhile ago--seriously, it may have been the best pork I've ever eaten. I got some weird cut I'd never heard of and couldn't find in any of my cookbooks, but I think this would be good with any cut meant for roasting.

I combined {this recipe} and {this recipe}. So I combined:
1 t thyme
1/2 t salt
1/4 t pepper
1 clove crushed garlic
1/4 t rosemary

Rub this mixture over the pork. Then put the pork in a baking dish. Cut up about 1/2 a medium apple and spread over the pork and the bottom of the dish. Preheat the oven to 325 and put the pork in, uncovered. It will cook slowly for about 3 hours. Baste regularly.

Make the glaze:
1/4 c sugar
1/2 Tbsp cornstarch
1/8 c vinegar
1/8 c water
1 Tbsp soy sauce
ginger

Combine these in a saucepan and heat until slightly thick. Brush over pork several times during the last 1/2 hour or so of cooking.

I added some potatoes, carrots, and onions in the last hour or so--they needed a bit more time or something, but the pork itself was delicious!
It was a cold wet day yesterday. In the middle of class and a fascinating discussion about the way we handle courses in my school's English department I suddenly thought, "I want soup for dinner tonight. Soup and biscuits." My roommate found a good potato corn soup recipe (I'm not sure where she got it...possibly Allrecipes?). I made the biscuits.

Now, she studied abroad in New Zealand and I studied abroad in England, so in the midst of my cutting the butter into the flour, she said, "Wait. These are American biscuits?" They are. Vintage Betty Crocker, I believe.

Baking Powder Biscuits
1/3 c shortening or butter (I used butter)
1 3/4 c all-purpose flour (I did 1 c white, 3/4 c whole wheat)
2 1/2 t baking powder
3/4 t salt
3/4 c milk

Heat oven to 450 degrees (F). Mix flour, baking soda and salt. Cut shortening into mixture until it resembles fine crumbs. Stir in just enough milk that the dough leaves the side of the bowl and rounds up into a ball.

Turn dough onto lightly floured surface. Knead lightly 10 times (I skipped this step last night because I forgot it was there). Roll 1/2 inch thick. Cut with floured 2 inch biscuit cutter (or a cookie cutter, or a glass if you don't own either). Place on ungreased cookie sheet about 1 inch apart. Bake until golden-brown, 10-12 minutes. Remove from cookie sheet immediately.

Dinner was extremely satisfying and just what we both needed after a long, cold, rainy day.
Next week I'm planning to post my dinner arrangements so this is by way of testing the system.

My roommate has an evening class so I thought it would be nice to have dinner made for her (she's a vegetarian). We had about half a head of broccoli and an ear of corn that really needed to get used up so I made a vegetable pasta dish.

I cut up broccoli and carrots and sliced the kernels off of the ear of corn. I put them in the pot and left them there while I got everything else ready.

I started the pasta (the spiral-y kind, but it could be anything) and turned it down to low after the water boiled.

In a frying pan I heated 1 T olive oil and about 1 T butter. I chopped up a small clove of garlic and added it. When they were bubbling I whisked in 2 T whole wheat flour. I stirred it until it was nice and bubbly. Then I stirred in about 1 c milk. When it had thickened a bit I also added 1 T lemon juice and 1-2 t soy sauce. I stirred those in well and then turned it off.

While it was turned off I started the vegetables steaming and chopped up another clove of garlic, 1/4 an onion, about 1/4 t fresh ginger, and a few mushrooms. Then I added 1/8 t nutmeg, 1/8 t chili powder, 1/4 t pepper, and 1/2 t ground ginger to the sauce. I turned it back on, whisked it a bit more, and added the onion, mushrooms, garlic, and ginger. I cooked these for a bit and added 2 t heavy cream (we just happened to have some--this part really isn't necessary). I let the onion and mushroom cook a bit while I drained the vegetables. I used some of the broth to thin the sauce down reasonably. When the onion and mushrooms were cooked enough, I added the pasta and vegetables and stirred it all up. I put a bit of Parmesan cheese on top of mine.

Would I make it again? Yes, definitely. It ended up being nice and flavorful with a very slightly spicy aftertaste. I added a little more lemon juice and soy sauce. But overall this was a fairly quick and yummy dinner.

Ingredients:
broccoli
carrots
corn
onion
mushrooms
garlic
fresh ginger (about 1/4 t)
1 T olive oil
1 T butter
2 T flour
1 c milk
1 T lemon juice (to taste)
1-2 t soy sauce (to taste)
1/8 t nutmeg
1/8 t chili powder
1/4 t pepper
1/2 t ground ginger
broth of some sort
2 t heavy cream (optional)
pasta

Yum

Sep. 4th, 2008 02:36 pm
So I just made shortbread. It's ridiculously simple and the only expensive part is the butter. Which is better for you anyway, but I understand if you're like, I'm not going to blow a pound of butter on one thing!

But it's so gooooooood.

Anyway, the recipe:

1 lb butter (REAL BUTTER NOT MARGARINE)
4 c flour
1 c sugar

Cream the butter and sugar together by hand. I recommend doing this literally by hand as it's much simpler. Especially if you forgot to soften your butter.

Mix in flour 1/2 c at a time. At a certain point, you won't be able to use your spoon/fork anymore and you'll want to go back to the hand mixing. If you're me, you might never have left. Anyway, when the dough leaves the sides of the bowl, you're good.

Press in a pan. Score the top lightly and prick the squares with a fork. Bake at 350 degrees for 45 minutes. Turn off oven and leave sitting in for 10 more minutes. Cut while still warm and soft. That's it. Seriously.

If you feel like splurging on the butter, you can't go wrong with shortbread.


In other news, I have ordered Twilight from the library. I want to see what all the fuss is about. Although I suspect it'll be one of those things where I go, "WHY am I doing this to myself? Why am I still reading this?" And then keep reading.

In still other news, we have had some seriously gorgeous weather the past few days. Which is good because, make no mistake my friends, the rain, it is coming. I enjoy the rain for the first month. Although I left my umbrella at home, so we'll see how much I actually enjoy it this year.
This is a recipe for eggless, dairyless zucchini bread. I made it a few days ago because we're currently in the Dormition Fast (I love Wikipedia). It would also be suitable for any vegan types out there.

Fasting Zucchini Bread

6 T water
1 c oil
2 c sugar
2c grated zucchini
3 c flour
1 t baking soda
1 t salt
1/2 t nutmeg
1 t cinnamon
1 T vanilla (yes, a tablespoon)
1/2 c chopped nuts

Mix water, oil, and sugar. Add grated zucchini and beat. Add flour, soda, and salt, nutmeg, cinnamon, vanilla, and nuts. Mix. Pour into two 9x5 inch greased loaf pans. Bake for 1 hour at 350 degrees. Cool and remove from pans.

You don't need to use a mixer for this--it goes together nicely by hand. Of course if you're short like me, that means holding the bowl in the crook of your arm because the counter's too high and THAT means hoping the batter doesn't go all over what you're wearing. Or wearing an apron which I always forget to take off.

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