"Perhaps the most impressive of all the cookbook blogs are the three devoted to the 2004 edition of Gourmet magazine's "The Gourmet Cookbook" -- all 5¼ pounds and 1,300-odd recipes of it. Befitting this culinary Everest, all three writers are overachievers in their professional lives."

--Lee Gomes, The Wall Street Journal, May 28, 2008
"I should have told you before how much I've been enjoying reading your thoughts. You seem like such a great cook."

--Ruth Reichl, Editor-in-Chief of Gourmet Magazine, June 8 2008, comment on "Chocolate Velvet Ice Cream".

Tuesday, January 1, 2008

Roast Pork with Apricot and Shallot Stuffing

Serving a crowd of carnivores?

Roast Pork with Apricot and Shallot Stuffing will make you look good, because it's unusual (unless you live in the North End and buy them at your butcher's every Sunday), pretty, and best of all, tastes great.

Oh, and did I mention it's fairly easy? Bonus.

Here's a photo by Rita Maas:

The other item that will make this a no-sweat affair for you as a cook is this:

Remote oven thermometers have got to be the greatest invention since fire. You can actually cart this thing around the house, up to 100 feet away, and it will tell you exactly what temperature the interior of your roast is while it's in the oven.

I used to have one of these, long ago, but the temp probe cr*pped out and I never got around to replacing it. But I bought one at work because Miranda, my counterpart, was experiencing undue stress over things like leg of lamb. Really, nothing is more awful than thinking you should give meat ten more minutes in the oven and finding out you've blown it and it's overcooked.

So this little gadget has been a wonderful addition and is the reason why the Christmas beef tenderloin was cooked to medium-rare perfection, and why this roast pork was whisked out of the oven at the precise moment that the center of the stuffing reached 150 degrees.

Too late to ask Santa for one--just hie thee to Bed, Bath & Beyond and get one for yourself.

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