Archive for the ‘Pork’ Category

Here’s one of Colin’s favourite dishes.  I made it last night for our company.

Balsamic Pork Tenderloin -supposedly serves 10

4 lbs tenderloin (I had 2 tenderloin but I have access to bigger ones)

4T (each) balsamic vinegar and olive oil

8 garlic, crushed

steak seasoning/rosemary/thyme

Drizzle and rub with vinegar/oil.  Slit pork and stuff in garlic.  Sprinkle with spices.  Roast 350F for 35min or until done to your choice (165F is good).

Leftovers make good sandwiches and happy husbands  🙂

My apple pie nearly got me a marriage proposal!

Pastry -makes 2 ish double crust pies (depending on plate size)

4c flour                  1 t sugar/salt/bk powder

1 1/2 c lard          1 t vinegar

1 egg, beaten        1/2 c water

Mix all t he dry ingredients.  Cut in lard.  Add liquids and mix until forms pastry, I usually give it a bit of a knead.

Apple Pie

Peel, core and slice enough apples to heap in your pie plate.  I like to use a firm apple.  I’m making pie not apple sauce.  Last night I used a mixture of red delicious and spartan-yum.  Pour in 1 c wt sugar, 1 T cornstarch, 1/2-1 t cinnamon.  Mix.  Pour apples into a pastry lined pie plate.  Dot with 2 T butter and sprinkle with 2T milk.

Bake 350F for 40-45 minutes.


Here’s my favourite company potato dish.  It’s delicious but is great because it can be made the day before and cooked later.

Potatoes Supreme

3lb potatoes

2c shredded cheese                               1+ c sour cream

1/4c butter, melted                             green onions (I use dehydrated)

salt & pepper

Peel and slice and cook (I steam) the potatoes.  Put them through a potato ricer (no lumps).  Then stir in all the other ingredients.  Pour into a buttered casserole.

Bake 350F for 30 minutes.

If you made this the day before, be sure to take it out of the fridge with lots of time to come to room temp.

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I love Julia Child. I received her Mastering the Art of French Cooking from my sweetie (I think he had ulterior motives). My favourite French Onion Soup is based on Julia’s, but I leave out the booze (of course) and use homemade chicken stock. Last week I made the Casserole-Roasted Pork. It was delicious!!! I’ll share the recipe with you here because it is more a method than an actual recipe. Julia suggests marinating the pork first but I didn’t get it thawed in time.

Casserole-roasted Pork

3lb boneless shoulder roast

1 onion, sliced

1 carrot, sliced

2 garlic

1 T parsley

1 bay leaf

¼ t thyme

½ c stock

Dry roast and brown on all sides. Put 2T of fat in casserole and cover and cook vegetables and herbs for 10 minutes. Put meat in casserole (fat side up). Season with s&p if not marinated. Cover and bake in 325F oven for about 2 hours, or until meat thermometer reads 170F. Baste meat a couple of times. Makes delicious gravy.

This would be really yummy with roasted potatoes.

Roast Chicken and Dressing

chicken any size -don’t forget to remove inside bits

soft butter


Place chicken on roasting pan, stuff, tie legs closed and rub with soft butter. Sprinkle with salt & pepper. Roast at 325F for about 30 min/pound or until 175F.

Dressing -4-5 lb bird, double as needed

¼ c butter 3 T parsley

½ t sage 2 eggs

½ c milk (use some chicken stock if not cooking in the chicken)

1 onion, chopped fine

2 celery, chopped fine

½ loaf bread, cubed

salt & pepper

Colin is always happy when I have enough leftover chicken to make chicken a la king. I’ll give you the from scratch version, but I often use leftover chicken instead.

Chicken A La King

3-4 lbs chicken (I use boneless)

1 onion 2 whole cloves

1 ½ t salt

Cover with boiling water and simmer until tender. Dice chicken (needs 3 cups) and strain broth.

In a large saucepan (I use non-stick), melt butter and cook relish until tender. Add 5 T corn starch and cook a little bit. Add 1 ½ c stock and cook until nice and thick. Add ¾ c milk or cream, 1 egg and the diced chicken.

Cookie making happens on a fairly regular basis in our house. Most of my recipes make at least 5 dozen. Any less and there is no real point, they get eaten too quickly. Here’s Colin’s favourite chocolate chip recipe. This is one of my favourites too, it makes 11 dozen so they last for a while.

Chocolate Chip Cookies

4 c brown sugar 4 eggs

4 T hot water 2 c butter

1 ½ t vanilla 6 ½ c flour

3 t bk soda ½ t salt

3 c chocolate chips (sometimes I add Skor bits too)

Drop onto lined cookie sheets and bake 375F for 10 minutes. Do not over bake.

We didn’t get a chance to make Poor Knights this week. We were pickling beets and didn’t have stove top room. I’ll share the recipe anyway, it’s yummy.

Poor Knights or Arme Ritter

3 eggs, separated 2 c milk

2 T water breadcrumbs

8-10 slices of bread

butter for frying cinnamon and sugar to top

Lightly beat egg whites with water. Beat the yolks and milk together. Dip bread into custard. Then carefully dip into egg whites. Coat with breadcrumbs on both sides. Fry slowly in butter. Sprinkle with cinnamon and sugar.

A nice variation on French Toast.

I’m sharing these recipes over at Full Plate Thursday, go see what else is on the Plate.

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Potato Goulash and more

Potato Goulash

1 1/2 lb pork -I used shoulder chops cut into bite-sized pieces

2 cloves garlic, chopped

2 T paprika (not hot)

2 lb potatoes, peeled and chopped into bite-sized pieces

2 onions, chopped

2 T vinegar

3 c beef stock

14 oz diced tomatoes

Brown pork and onions.  Add everything else to pot.  Simmer on low for 1 hour or bake in a covered casserole at 300F for 2 hours.

Garlic Roast Chicken

Roast a head of garlic with 1T oil, in a foil pouch.  1 hour at 425F.  The house will smell sooooo good.  Squeeze garlic cloves into 1/2 c softened butter and mix till smooth.

Rinse and dry a whole chicken (don’t forget to remove the inside baggie).  Spread garlic butter over and under skin.  Salt and pepper generously.   Tie up chicken.  Baste occasionally.  Cook until roast is 175F.
Roast 325F for 30min per pound.

I don’t stuff this chicken, I’m worried the amount of butter would make the dressing too greasy.  If you do try it, let me know.  I usually just make the dressing in a casserole for this dish, but it just doesn’t taste the same as when cooked in the chicken.

I don’t know if anyone else has noticed this.  But I find when I cook with a local raised chicken they only take about 1/2 the time the store-bought chickens take.  I guess it’s the water/saline that they inject store chicken with to keep them plump.  I love being able to buy local whole chickens.

I’m sharing these recipes over at Miz Helen’s Country Cottage.  Check out what else is cooking.

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Here’s one of my childhood favourites.  My Grandma Rees often made this when we visited her in Toronto (Little Italy area).  Grandma always served this with roasted potatoes (in plenty of butter) and green beans.  I usually serve with roasted potatoes too, but do a more healthy version in the oven with oil and a bit of butter.  Oh yeah, Grandma always picked up a crusty loaf of Italian bread from the bakery.  MMMMMMMMMM.

Chicken Cacciatore

3lb chicken pieces, we use thighs                     1 onion, chopped

2 cloves garlic, minced                                         salt & pepper, to taste

28oz stewed tomatoes                                           28 oz tomato sauce

1/4 cup red wine                                                     1/4 tsp thyme

1 bay leaf

Brown the chicken in a little oil(optional and not needed if you use skinless chicken).   Add everything into a dutch oven. Cover and simmer all afternoon until the house smells wonderful 🙂 Don’t use a crock pot, the sauce doesn’t reduce and is too runny.

Honey Barbecue Pork Ribs

2 lb pork ribs                                    1 sm onion, chopped

1 c bbq sauce, we prefer Diana’s honey and garlic

1/3 c honey

Arrange ribs in the crock pot, sprinkle with onions.  Combine sauce and honey.  Pour over ribs.  Cook on Low for 7-9 hours.

Two really yummy recipes for you to enjoy.  Even better, they don’t need an oven and can be basically tossed in the pot and forgotten about.  Some days we all need recipes like that.

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We baked a double batch of bread yesterday.  It was hot, but not as hot as the weatherman says is coming.  So I ‘made hay while the sun shines’ or in other words, baked bread before the hot and stupid weather returns.  I don’t mind the heat, it makes the sweet corn sweet, but I can really do without the humidity.  I used the ‘homestyle’ bread flour we picked up at the Tyrone mill when we were in Bowmanville.  I usually use all-purpose flour.  I can’t say I really noticed a difference in using the bread flour.  I was well pleased that the bag of flour went as far as it did.

Today for lunch I had a toasted tomato and bacon sandwich.  It was as home made as possible.  I made the bread (but not the flour), the bacon was Colin’s and it was the first tomato from the garden!!!!  Colin’s not sure which one it was, but from the shape of it I’d say it was a Brandywine.   Colin brought in 5 tomatoes but I forgot to get a ‘group picture’ before giving the extras to Colin’s Mom.

Now for some recipes:

Quiche -I use a largish tart pan with a removable bottom, it just makes things easier when the tart is done and you want to serve.

4 eggs and enough milk to make up 2 cups

Line your tart pan with pastry.  I use pat-in pastry.  Put in filling items of your choice.  I usually add bacon, onion, roast potatoes and cheese.  I like to put them in separately so I can space them evenly.  Pour in custard (eggs and milk).   I usually pour the custard in while the pan sits on the oven rack -no spills.  Don’t fill tart all the way to the top or you’ll have a mess in the oven.

Bake 375F for 35 minutes.


1 c bread cubes                        1/4 c milk

1 t salt                                           1 T parsley

1 onion, chopped fine            1 egg

1 lb ground beef

Soak the bread in the milk.  Add everything else and mix gently.  Put into a greased loaf pan.

Bake 350F for 1-1 1/4 hours

Baked Egg Sandwiches –makes 4

4 hamburger buns, not sliced    4 tomato slices

salt & pepper                                  4 eggs

1/3c grated cheese                      1/4 c cream

3 T chopped scallions

Slice a thin piece off the top of each bun and scoop out most of the crumbs -leaving about a 1/2 inch shell.  Put the buns on a baking sheet.  Put a slice of tomato in each.  Carefully crack an egg in each bun.  Sprinkle with s&p, then cream, cheese and scallions.

Bake 375F for 20-30

Golden Pork Chops –makes 4

4 pork chops, 1/2 inch thick                 1/2 c bread crumbs

s&p                                                                   1 T oil

1 egg, beaten                                                2 c milk

Mix egg with salt & pepper.  Dip pork chops to coat.   Put chops in crumbs and coat well.  Let sit for a few minutes to dry.  Brown chops in oil in fry pan.  Remove chops to oven proof casserole and add milk to almost cover.  Turn once or twice as it cooks.

Bake 350F for 45-60 minutes

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Growing up I hated pork.  It came from the grocery store and Mom was from the ‘cook it till it’s grey’ school of pork cooking.  Now that I’m married to my pork producer husband I’ve discovered that farm-fresh pork is delicious.  It tastes nothing like the stuff at the grocery store!  I actually enjoy making and eating pork.  Also, remember that most pork can be eaten with a hint of pink (or 165F).  This pork dish is actually one that I was happy to find in the oven growing up.

BBQ Pork Ribs
serves 6
3lb ribs                      1 clove garlic, minced
1/2 c vinegar              2 c ketchup
2 c water                   2 T Worcestershire sauce
1/2 c brown sugar      1 onion, chopped
2 t salt                        1/2 t pepper
2 T butter

Mix the sauce ingredients.  Cut the ribs into serving size portions.  Pour everything into a roasting pan or large casserole dish.
Bake 350F  for 2 hours, stir after the first hour.  This also turns out well in a crockpot on low for 8 hours.

Honey Garlic Legs
1 T oil                        1 onion, finely chopped
3/4 c honey                1/4 c lemon juice
1/4 c soy sauce           2 T ketchup
4 lbs chicken drummies         6 cloves garlic, chopped

Boil sauce for 5 minutes.  Pour everything into a 9×13 inch pan.  Bake 375F for 30 minutes, turning at least once.

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Greek Souvlaki

Ok, this isn’t an authentic souvlaki recipe.  But my family enjoys it.  Sometimes I cut the meat into cubes and skewer, but more often than not I just do the roast whole.  I usually forget to get the roast out of the freezer in time to marinade over night, so it usually only marinades from morning to late afternoon.  Either way is yummy.

Marinade (also makes a good salad dressing):

3 T olive oil

3 T red wine vinegar

1 clove garlic minced (very fine for dressing)

1/2 t oregano

salt and pepper

I usually use a shoulder roast, they cook up so nice and tender.  Mix the ingredients and pour over roast.  Refrigerate and turn roast occasionally.

Roast, whole, at 350 F for about 35 minutes a pound -time will depend on whether your roast is boneless or not.  Use your thermometer to 165F

For kebabs, you can broil 5 minutes a side, or in the 350F oven until done (sorry I have forgotten how long, but not long if the meat is cubed)

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Marinated Roast Pork

This is one of our favourite roast pork recipes. It marinades overnight and is super yummy. I usually use a shoulder roast. It has more marbling, but that makes it that much more tender and juicy.

In a Ziploc baggy combine the following (increase if needed):

6 cloves garlic, minced
2 T oil
2 t salt
1 t pepper
1 t paprika
1 t dried parsley
1/2 t dried thyme

3 lb shoulder or fresh ham pork roast.

Smoosh it around to mix and then put roast. Roll the bag around to coat the roast. Put in fridge. Turn from time to time if you think of it.

Next day, take out of bag and place in roast pan.

Roast 350F for about 1/2 hour per pound, until it reaches 160F.  Or do a slow roast at 225F for 45-60 min per pound (use the shorter time if using ham).

I’m sharing this recipe over at Miz Helen’s Country Cottage, head over and see the other yummy things.

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