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Wine Oh!

BRENDA ADAMSON
AUSTIN, TX

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Hey, welcome to the food blog.

I hope you enjoy wine and food as much as I do and like to share recent discoveries and great bargain finds. I am not an expert by any means. I just know what I like and can usually afford, and occasionally splurge on.

The rest of the time is just work, travel, cookbooks, cooking, eating and life with wine. . . it's so much nicer.

Our ratings are based on how much we did or did not enjoy each wine. No professional advice here, just honest opinions. The same goes for the restaurant ratings.

We drink what we like with what we like to eat.


Saturday, January 3, 2009

Crown Pork Roast for the New Year

From Food & Wine Oh!


December was really busy for my family. I started a new assignment at the law firm that I have worked for for 22+ years--I'm now in the IT department call center instead of working as a legal secretary. This has been a great change for me.

I also found out that Himself and I are going to be grandparents! My grandchild is due July 15, 2009. Lots of changes at my house for the new year.

Finally, I have a moment to sit and blog about food. My Dad is very traditional (as far as what we have for dinner) during the holidays. We ALWAYS have turkey at Thanksgiving and ham for Christmas--no deviations. I really wanted to try Tyler Florence's crown pork roast recipe at Christmas, but I was unsuccessful so we gathered on New Year's day at my Mom and Dad's and tried out a new recipe.

We cooked a 17 bone crown pork roast and Mom and I followed the recipe for the roast exactly, including the Calvados in the gravy. We rubbed the roast with a past of fresh herbs--sage, thyme, and rosemary and salt, pepper and good olive oil. Mom didn't think the gravy would be good because she didn't like the taste of the Calvados, but the gravy was a huge hit. Our only deviation to the recipe was to the gravy--I used the roasted vegetables in the bottom of the roaster instead of cutting new ones and sauteing them. Everything turned out great.

From Food & Wine Oh!

The only thing I would change is to either toast my bread for the stuffing or bake it outside of the roast for 1.5 hours and then stuff the pork. The dressing was just a little moist for me. You can get the recipe off of Food Network.

I wish all of you out there a happy and prosperous new year.

From Food & Wine Oh!

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