Dinner tonight is a French-Style Pot-Roasted Pork Roast, Mashed Potatoes, Acorn Squash, Roasted Asparagus and Homemade Applesauce.
I am stuffed to the gills, but it looks so good, I want to eat it all over again.
The recipe for the Pork Roast is from the September-October 2011 Edition of Cook's Illustrated. (If you like to cook and don't have a subscription...get one!)
I followed most of the directions, except I didn't use the unflavored gelatin (cause I didn't have any) and I cooked the roast past the 140 degrees recommended in the recipe. It didn't seem done enough at 140, so I waited until is was 150ish. It was the moistest pork roast I've ever tasted.
Earlier this week, I read on another blog...that she had made homemade applesauce in her crockpot. It sounded so easy-peasy, that I wanted to make it too. Applesauce is a great side dish for pork.
This is one very happy camper. What I great Sunday.
(I've got a very good chance of winning in Fantasy Football too!)
That looks really yummy! My son is so into Fantasy Football! I don't get it... :-)
ReplyDeleteI absolutely luv to read about cooking and seeing your photos is a plus. I'm always torn between cooking delicious food and trying to keep weight off. Making applesauce in the crockpot is a great idea.
ReplyDeleteIt's a good year to be a Lion fan...it's been a long, long time for the fans. Good luck.
Thanks for visiting my blog, espeically because it's been so long between posts.
Happy day to you, friend.
donna
Oh...at the risk of sounding stupid, how do you cut the acorn squash to have scalloped edges?
ReplyDeletedonna
i couldn't agree more about how that's a great way to spend a sunday.
ReplyDeleteoh wow. that's really gorgeous!
ReplyDelete