Monday, January 12, 2009

Sunday Dinner

I love cooking shows, cooking magazines, cooking catalogs, cooking gadgets, and cooking in general. I have truly only one dream that is all my own.  I dream of a custom kitchen with double ovens, gas burners, indoor grill, built in refrigerator and dishwasher and tons of counter and cupboard space to hold all the cookware and gadgets Wingnut has gifted me with over the years. A girl can dream, can't she?

My new Williams-Sonoma catalogue arrived in the mail on Friday and it featured this beautiful provencal pork roast on the cover.  I decided I needed to try this recipe and let me tell you it was fantastic.  I served it up with fresh chopped brussel sprouts sauted with minced garlic and freshly chopped parsley.  Karate Kid said it reminded her of a holiday dinner. It was that good. If I were to make it again, I'd increase the leeks and the pears.  They were absolutely delicious. This dinner, as written, fed 9 of us (we had a dinner guest) with plenty of left over roast for sandwiches tomorrow.

*The photo at the top is from the Williams-Sonoma catalogue.  The photo at the bottom is my actual plated dish.  I know it's not Bobby Flay, but just look at that beautifully caramelized pear and those bright green brussel sprouts! Print Friendly and PDF


Dawn said...

Are brussel sprouts good? I have heard they are bitter and taste a bit like cabbage..I'm not a cabbage fan. I've always been afraid to try them.

Mau said...

Brussel sprouts are yummy if cooked correctly. They will be bitter if cooked to long and with the core. We either peel the leaves off and toss the very innermost core or I slice them thinly and discard the stem end. I saute them in olive oil with lots of garlic for about 3 to 5 minutes until tender. They do resemble cabbage to a certain extent, but the flavor is a bit more mild, in my opinion.

Mau said...
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