The inspiration for this dish came from Julia Childs: MtAoFC some of the techniques and the ingredients are the same, but I combined a few things I liked and did not like from other recipes into this one, which produced the most juicy, tender, and flavorful pork roast we have ever had. Starting out with a lemon juice and herb marinade for an hour, then stuffed with a herb and parmesan bread crumb. Finally, added in some potatoes and onions while it roasted and it was amazing. The only thing I did not do was make a gravy out of the drippings. I was torn between doing it or not because I didn’t feel it really needed it. However, I did think the potatoes could have used a little something, so the recipe was altered to cut the potatoes into smaller pieces to absorb more flavor while roasting. This ended being a fairly healthy meal, considering some roast pork recipes that I researched required fat/lard or almost two sticks of butter, this ended up a healthy alternative without sacrificing flavor. With a side of baby broccoli tossed lightly in a lemon butter it rounded out perfectly with the slight lemon flavor in the roast.
It’s been a while since I have cooked something new as been so busy we’ve had old stand by’s and some awesome sandwiches. I was very excited to make this! Mostly because I wanted to cook something new but really yummy. I have been dying to try my hand at risotto, and so i went for something easy for a first attempt. Just simple Parmesan risotto to start with now i got all kinds of combination’s going through my head! I did use a technique that I learned watching Masterchef Australia, about how to agitated the pan and not stir with a spoon as it will break up the rice and make it gluggy and just not a nice smooth texture. It’s kinda like making Jiffy Pop pop corn from when you were a kid just shake the pan in circular motion over the burner and then front to back to gently stir the mixture with out a spoon.
- 6 to 8 cups Chicken Stock, low-sodium chicken broth
- 2 tablespoons olive oil
- 1 tbsp Clarified Butter
- 1/2 cup finely chopped shallots, (about 2)
- 1 cup Arborio or Carnaroli rice
- 1/2 cup dry white wine (Chardonnay or Sauvignon Blanc)
- 4 tablespoons unsalted butter
- 1/2 cup grated Parmesan cheese, plus extra for grating or shaving
- 2 tbsp chopped fresh flat-leaf parsley
- Salt and freshly ground black pepper