Tuscan Pot Roast

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I’m not an avid cooking show watcher. Mostly because I don’t watch TV to speak of, but i think I’m also just picky. If a show’s host has an irritating voice, then there’s no way I can watch. Or listen.

Now, Rachael Ray (did you guess it?) is a little ball of fire who became successful because she worked hard, and is extremely passionate about food and cooking. Her parents owned restaurants, so she came by the cooking thing naturally. With all of her experience, she still considers herself a self-taught cook.

Ms. Ray supports many charities, loves dogs, and seems nice enough, but I just can’t watch her show.

Recently, a fellow blogger, Jennifer Guerrero, posted on Rachael’s new cookbook, called Rachael Ray 50 – Memories and Meals from a Sweet and Savoy Life. It coincides with her turning 50.

As a side note, if you don’t want to keep finding out about cookbooks, don’t follow Jennifer’s blog, because she’s constantly posting on cookbooks that I must buy!

Rachel Ray 50 is a sweet book, in my humble opinion – part memoir, part recipes – written by a truly accomplished human being. There’s a lot of redundancy in Ms. Ray’s writing, but that part, isn’t why I bought the book. I wanted to know what recipes she chose for this particular book.

A funny part in RR’s writing is when she discusses a website created by her non-fans. #ihaterachaelray. Goodness, I had no idea that she had to endure such hatred. People can really be crazy. I just don’t like her voice! And, she talks over people a lot, which also bother me.

The reason I chose her Tuscan pot roast recipe to make is that I’ve never made a pot roast. Did you choke? I really have never ever. I’m not sure why, it’s probably because of seeing it at my college cafeteria or something. But it’s time!

Tuscan Pot Roast
Serves 6-8

6 pounds meaty chuck roast, well trimmed, about 3 – 3 1/2” thick, at room temperature (mine was 5 pounds)
About 3 tablespoons olive oil
Salt and coarsely ground black pepper
1/2 stick unsalted butter, cut into pieces
2 onions, root end intact, cut into wedges
3 ribs celery with leafy tops, thick cut on the bias
2 parsnips, thick cut on the bias (I had to sub potatoes)
4 medium carrots, thick cut on the bias (aobut1 pound total)
2 bulbs garlic, end cut off to expose the cloves
4 generous sprigs of rosemary
2 large, fresh bay leaves
1 small bundle of fresh thyme, parsley, and carrot tops, tied with string
10-12 juniper berries
1/2 cup sun-dried tomato paste
1/2 bottle Italian red wine, such as Rossi di Montalcino
3 cups beef stock
Charred bread or roasted potato wedges with olive oil and rosemary, crushed garlic, and salt

Preheat the oven to 325 degrees F. In a large Dutch oven over medium high heat, heat the olive oil. Pat the meat dry and season with salt and pepper.


Brown the meat on both sides and the edges and remove the meat to a platter.

Add the butter to the pot and melt it. When it foams, add the onions, celery, parsnips, carrots, garlic bulbs, rosemary, and bay leaves. Season with salt and pepper

Add the herb bundle and juniper berries. Reduce the heat to medium and partially cover the pot. Cook for 12 to 15 minutes to soften the vegetables, stirring occasionally.

Stir in the tomato paste, then add the wine and bring to a bubble. Scrape up any brown bits on the bottom of the pot and add the beef.

Add stock just to come up to the meat’s edge. Cover the pot with a tight-fitting lid and place in the oven.

Roast for 2 1/2 to 3 1/2 hours, until the meat is tender.

Remove the pot roast to a carving board and let it rest for 15 minutes.

Slice the meat against the grain. Remove and discard the bay leaves, herb bundle, garlic skins, and rosemary stems.

Serve the sliced meat on a platter or in shallow bowls with the vegetables alongside. I put everything on the same plate, and dabbed some of the jus on the meat.


Use the charred bread or roasted potatoes for mopping the sauce.

Okay, so it turns out I don’t like pot roast.

My husband liked it.

But, he suggested making a gravy for the pot roast, so I strained the vegetables from the really lovely tomatoey-wine-broth, and made a light gravy from it. And he said it was perfect. I haven’t tasted the meat with the gravy yet…

Next time I’ll just sous vide the chuck roast!

Festive Pork Loin

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This pork loin isn’t festive in that it’s holiday-oriented, it’s just festive because it’s a perfect dish for a celebration. The more correct name would be Moscato-Braised Pork Loin with Prosciutto and Gruyère.

The recipe came from the book Rotis, by Stephane Reynaud. I had previously purchased his cookbook Barbecue & Grill, and enjoyed it, so I decided to try another one of his books. He’s quite the prolific cookbook writer if you check him out on Amazon. He has one book called Tripe. I might pass on that one…
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In any case, I’ve bookmarked many recipes from Rotis, and decided to make this pork loin first. It’s prepared quite simply – browned and braised along with white port. I couldn’t find white port, so I substituted a syrupy moscato I’ve used in sangrias, called Electra, by Quady Vineyards.

pork

I also really liked the addition of bacon and Comté in this roast, but American bacon isn’t the same as the European bacon, so I substituted Prosciutto. Canadian bacon would probably be a more exact substitution. Furthermore, I used Gruyère in place of the Comté.

The presentation is very pretty. It would be a good dish for company if you use an in-the-oven temperature probe. Then there’s just a melting of the cheese and you’re ready to serve.

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Moscato-Braised Pork Loin with Prosciutto and Gruyere
adapted from Rotis by Stephane Reynaud

4 tablespoons bacon fat, divided
2 purple onions, thinly sliced into rings
Pork loin, approximately 2 pounds 10 ounces
Salt, pepper
7 ounces Moscato, or any dessert wine
6 slices Prosciutto
12 ounces Gruyère, sliced into 6 pieces
Thyme, fresh or dried

Preheat the oven to 350 degrees Farenheit.

First, sauté the onion rings in 2 tablespoons of bacon fat over medium heat in a large skillet until they’re caramelized. Set them aside.

Next, have your pork loin close to room temperature. Trim a little of the fat if necessary. Season both sides with salt and pepper.

Melt the remaining 2 tablespoons of bacon fat in a roasting pan over high heat. Have your ventilation on. Roast the pork loin on one side. Then turn over and sear the other side until well browned.

I also brown the “sides.” After all the browning is complete, pour in the Moscato.

Place the roasting pan in the oven. Use an oven probe if you have one, and set it for 145 degrees. This took about an hour, but I would use a thermometer to prevent overcooking.

About 4 times during this hour I basted the pork with the ever-reducing Moscato jus.
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At the point where the thermometer registers 145 degrees, remove the pork from the oven and let sit for about 5 minutes. Have your slices of cheese and Prosciutto handy.
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Using a sharp knife, cut into the pork in 6 evenly-spaced crosswise slices, about 2/3 down.

Stuff the prosciutto into the openings.
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Then stuff the sliced cheese, and top everything with the caramelized onion rings.
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Return to the oven until the cheese melts, which took about 15 minutes.
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Remove from the oven, place the pork on a cutting board, and drizzle on any remaining jus from the roasting pan.

Let the pork rest for at least ten minutes, and then cut the 7 slices of pork loin for serving.


Because of the more involved recipe of this pork loin, I served it simply with steamed Brussels sprouts.
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Make sure the serving of pork includes some Prosciutto, Gruyère, and onions. Sprinkle the servings with fresh or dried thyme, and add a little more black pepper.

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note: The above doesn’t show the pork quite like it was when I first prepared the serving on the plate, because I had to keep microwaving the cheese to get it to re-melt for the photos! It was a cold evening, and I guess I just wasn’t fast enough with the camera. Plus it had already gotten dark outside; lesson learned. But if you don’t allow pork to cook beyond 155 degrees, it will be moist, and slightly pink.