Brielle's Avalon

Yum! Something to let the family think you slaved over a hot stove for hours. Well, you did, just not constantly…unless you did other cooking for later, too. Getting a bunch of cooking out of the way for the next week or 2 takes a bit of planning but is very much worth it.

You will need a roasting pan. If you don’t have one you’ll probably want to get one before you buy a beef, pork roast or chicken or turkey so you can wash the pan once before you use it. Using it straight from the store is yucky…who knows where it’s been? I have one that can handle an 8-12 lb turkey and if a smaller roast is swimming in it, that’s just fine. That means there’s plenty of room for veg and you can never have too many potatoes. Besides, when you roast carrots in with the roast they come out like candy! Super yum! Also, how often are you going to roast something bigger than a 12 lb turkey? If you REALLY need a roaster for a thanksgiving turkey you can get it when you need to make one, but in the mean time a reasonable sized roasting pan is more versatile.

Take a nice pork roast. This is a 6 lb shoulder roast, but other cuts will do.

In a pie tin mix a few tablespoons of flour with pepper, garlic and whatever spices you feel would taste good in it.

Dredge the roast (roll it in the flour mix until it’s lightly coated on all sides). This is a pain in the butt so you can skip it if you like, but grandma always did it…but it wasn’t your grandma so you don’t have to feel guilty.

Brown it in a skillet. If you don’t dredge it it will look less shaggy but browning starts the maillard reaction, the browning that gives lots of foods a lovely flavour. You can skip this but there’s that wonderful flavour.

Put it in a roasting pan fat-side up. Put in about a cup of wine or beer or water if that’s all you have. Cut up an onion and surround it with the pieces along with a cut-up rib of celery if you have it. Season with pepper, paprika and garlic if you haven’t dredged it with them already in it. If a few sprigs of thyme from the garden, rosemary or other seasonings appeal to you, use those, too or in place of any I listed. Sprinkle liberally with Worcestershire sauce and put some wine in the bottom of the pan. A bay leaf on top is optional.

Bake at 350 for 20 minutes per pound. This 6 lb roast will be in the oven for about 2 to 2 1/2 hours. Now you have time to plant some stuff where you just harvested potatoes and carrots or you can vacuum or dust or paint or soak in a bubble bath with a good book and a glass of wine…

An hour before the roast is done grab some carrots from the garden. Cut them up if they’re big enough and put them around the roast. Peel some potatoes, or don’t peel them, that’s where the good stuff is anyway, cut them into pieces and put them around the roast as well. If you have a turnip or parsnips you can put them in there, too. Bok choy or cabbage? Sure! But add those about n10 or 15 minutes before it comes out of the oven.

Last time I forgot to take pictures so this time I get to show off and have a post.

So, pull the roast out and put it on a platter to rest while you make the gravy, then carve it. Take the potatoes and carrots out and put them in a bowl.

Melt 2 Tbsp butter in a pan. Mix it with 2 Tbsp flour and let it brown til golden or until you just can’t wait for gravy. Pour the drippings from the pan in and mix like crazy until smoothe. If it gets too thick add water or wine.

Now enjoy the feast.

Of course there will be leftovers. Use them to make other things. Cut up some of the pork to use in a stew with the leftover veg and gravy. If there’s anything left of that you can make a meat pie. If there’s still more meat leftover you can shred it with 2 forks and use it in enchiladas, pulled pork sandwiches, chili or anything you use pork in. have fun making new things out of leftovers.