Subject: Neapolitan Pork Roast with Potatoes
From: Unicorn (unicorn@indenial.com)
Date: Thu Nov 16 2000 - 10:20:18 EST
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F O O D F U N N Y
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Here's a true holiday food funny from reader "Suz":
Last year we had a large group over for Thanksgiving dinner. My
cousin Anke from Germany was staying with us through the holidays.
She has been studying medicine at the university and is well on her
way to becoming a nice doctor of some sort... or so she hopes! (She
is still young, and prone to changing her mind.) Needless to say, when
there is one bird to feed many people, there is not much left
afterwards. Upon taking in some of the dishes into the kitchen and
seeing the remains of the bird, we heard her exclaim quite loudly,
"and the operation was a success!"
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T O D A Y ' S R E C I P E
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All recipes this week are adapted from "How to Cook Everything" by
Mark Bittman, Macmillan Publishing, 1998. It is available from
Amazon.com with this link:
http://www.amazon.com/exec/obidos/ASIN/0028610105/worldwiderecipes/
And a new edition which includes a searchable CD-Rom is available
here:
http://www.amazon.com/exec/obidos/ASIN/0764562584/worldwiderecipes/
There are few things a satisfying or delicious as a perfectly cooked
pork roast. This is Mark Bittman's version of a classic recipe from
Naples.
Neapolitan Pork Roast with Potatoes
6 - 8 cloves garlic, finely chopped
2 Tbs (30 ml) chopped fresh sage leaves or 2 tsp (10 ml) dried sage
Salt and freshly ground pepper to taste
1 boneless pork loin roast, 2 to 3 pounds (1 to 1.5 Kg)
2 lbs (1 Kg) potatoes, cut into 1-inch (3 cm) cubes
2 Tbs (30 ml) olive oil
Combine the garlic, sage, salt and pepper in a small bowl. Make holes
in the pork roast with a small paring knife and stuff the garlic
mixture in the holes with your finger, reserving about 1 teaspoon (5
ml) of the garlic mixture. Rub any remaining garlic mixture on the
outside of the roast. Toss the potatoes with the reserved garlic
mixture and the olive oil. Place the roast and the potatoes in a
roasting pan and place in a preheated 425F (220C) oven. Remove from
the oven and stir the potatoes after 30 minutes. Baste the roast with
the pan juices and return to the oven. Lower the heat to 325F (160C)
and continue to cook, stirring the potatoes and basting the roast
about every 15 minutes. Begin checking the internal temperature of
the roast after about 1 1/4 hours total cooking time. Remove the
roast when the internal temperature is 150F (65C) for meat that is
still slightly pink, to 170F (78C) for well-done. Let the roast rest
for 15 minutes before carving. Return the potatoes to the oven if
they are not crisp and golden. Serves 6 to 8.
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