food
AMERICAN
HOME COOKING
RECIPES
/2
tsp. salt
/4
to
/2
tsp. freshly ground pepper
/2
cup chicken stock or water
V4
cup dry white wine
1.
Brush pork roast with the olive oil using
enough to get a good coating. Sprinkle
Coriander-Bay Spice Rub over all sides of
the roast, rubbing in with your fingers. If
desired, make a long thin slit between bones
and meat and push rosemary sprigs into slit.
Or, if the roast is tied, thread rosemary
through the string. Place roast in a
13><9-inch baking dish. Loosely cover and
refrigerate overnight or up to
2
days.
2.
Preheat oven to 325°F. Place roast in a
shallow roasting pan, bone side down. If
using an oven-going meat thermometer,
insert into center of roast, making sure
thermometer doesn’t touch bone. Roast for
Wi
to
2
hours or until thermometer
registers 150°F. Transfer roast to a serving
platter (reserve drippings in pan). Cover
roast with foil. Let stand while roasting
corn and beans. The temperature of the
meat after standing should be 160°F.
3 .
While pork is roasting, prepare corn and
green beans. In a large pot of rapidly boiling,
salted water (1 Tbsp. salt to a gallon of
water) cook corn 2 minutes. Remove from
water with slotted spoon; drain well and set
aside. Return water to boiling. Add green
beans. Cook 3 minutes, remove from water
with slotted spoon. Drain well and set aside.
4 .
While roast is resting, increase oven
temperature to 450°F. In the same roasting
pan toss corn in pork drippings (add
additional olive oil if needed to coat corn).
Sprinkle with salt and pepper. Roast for
15 minutes or until corn starts to brown.
Push corn to one side of the roasting pan.
Add green beans to roasting pan and toss in
drippings. Roast 5 minutes more. Using tongs
transfer vegetables to platter with roast.
5.
Add the chicken stock and wine to hot
roasting pan. Cook and stir to loosen
browned bits from bottom of pan.* Spoon
pan juices over pork and serve with corn
and green beans,
m a k e s 8 s e r v in g s ,
b o n e l e s s p o r k r o a s t
Prepare a
2
V
2
to 3 lb.
boneless pork top loin roast (single loin) as
in Step 1. Preheat oven to 325°F. Place roast
on a rack in a shallow roasting pan. Roast
for
IV
4
to l
3/4
hours or until 150°F. Cover
roast and let stand until 160°F as above.
*If using an induction stove, transfer pan
drippings and browned bits from roasting
pan to a small saucepan. Bring just to
boiling and serve with pork.
EACH SERVING
396 cal, 22gfat, 87mgchol,
1,000 mg sodium, 15 g carbo, 3 g fiber, 33 gpro.
CORIANDER-BAY SPICE RUB
“I ’m an advocate of freshly grinding whole
spices using a spice grinder, ora very sharp fine
grater for the nutmeg” says Scott. “It’s a small
thing that makes a huge flavor difference.”
PREP: 10 MIN.
1
Tbsp. kosher salt
1
Tbsp. packed brown sugar
V2
tsp. freshly ground black pepper
'/2
tsp. ground coriander
V2
tsp. ground cumin
V2
tsp. ground cinnamon
V2
tsp. dried thyme, crushed
V4
tsp. ground cloves
V4
tsp. ground cardamom
V4
tsp. ground ginger
V4
tsp. ground nutmeg
1
small bay leaf, finely crumbled
In a sm all bow l co m bine a ll in g red ien ts
and m ix w e ll. MAKES ’/4 CUP.
SLOW-BAKED
TOMATOES WITH
GARLIC AND MINT
“The tomatoes should be roughly the same
size and uncut so they bake evenly,”says Scott.
PREP: 15 MIN. BAKE: 45 MIN. OVEN: 325°F
1V2
lb. cherry or grape tomatoes
'/4
to
'/2
cup extra virgin olive oil
7
cloves garlic, peeled, split
lengthwise, and green shoot
removed
1
bunch fresh mint, trimmed
1
to 2 tsp. coarse or flake salt
1
tsp. freshly ground black pepper
Toasted slices of rustic bread
Goat cheese (optional)
1.
Preheat oven to 325°F. Wash and drain
tomatoes well. Pat dry with paper towels.
2.
In a nonreactive (such as earthenware)
2
-quart baking dish place tomatoes in a
single layer. Pour on olive oil so they are
well coated and there is a thin layer
(Vs
inch) of oil on bottom of dish. Toss in
garlic, mint, salt, and pepper.
3 .
Bake, uncovered, for 45 to 60 minutes or
until skins split and soften but tomatoes
still retain their shape.
4 .
Serve hot, warm, or at room temperature.
Spoon or mash over slices of toasted bread
and serve with goat cheese.
MAKES 8 SERVINGS.
EACH SERVING
178 cal, 10gfat, 0 mgchol, 423
mg sodium, 20 g carbo, 2 g fiber, 4 gpro.
GOLDEN LAYER
CAKE WITH
CHOCOLATE ICING
“Ifyou do not have five cake pans, bake in
shifts,” says Scott. “Chill the remaining batter
while the other layers bake.”
PREP: 30 MIN. BAKE: 15 MIN. STAND: 30 MIN.
OVEN: 350°F
1
cup unsalted butter
5
eggs
1
cup milk
2
cups sugar
/2
tsp. kosher salt
KIM: Clearly, you love a good roast as
much as I do. Why do you use the array
of
spices?
SCOTT: To me, a roast says family and
America like nothing else. IPs easy to
cook and brings people to the table. Plus,
there’s so much great heritage pork
coming from farmers in the Midwest. I
chose the spice blend for interest and as
a nod to the spice drawer we all grew up
with. The trick is to make sure the spices
are fresh as can be.
KIM: The Slow-Baked Tomatoes recipe is so
simple, but the results are impressive. Why
does it work so well?
SCOTT: I frequently visit the Bay Area to see
my friend Alice Waters and eat at her
restaurant, Chez Panisse. Seasonal cooking is
such a part of the lifestyle in Northern
California, and I find the simplicity of Alice’s
food inspiring. The success of this dish depends
wholly on great tomatoes— it’s worth a trip to
the farmer’s market or a knock on the door of
a generous neighbor with a green thumb.
204
SEPTEMBER 2010 BETTER HOMES AND GARDENS
