I just looked at the pictures saved in our camera and realized that it has been a really long time since I posted any recipes or daily tidbits of our life these past... well it looks like it has been over a month!
So lets see, I thought winter was coming but it has been really mild around here. The weather has been pretty amazing. We've been on our bikes quite a bit and have even been climbing a bunch as well. I had my season opener on the old skis last week. It was like great spring skiing in November! What else, oh I no longer work at the Raven as of 11/14. I was a little surprised but quite relieved as well. I know "hate" is a strong word but I pretty much hated working there since the sale. I use to love my job but the new owners ruined those feelings pretty quick! I am working hard at being unemployed but anxious to start working again. I'm taking some time out of the professional world and bartending and waitressing for the winter. I really feel like I need a mental break after the life of the Littles in the last eleven months. I hope this will recharge my batteries and I look forward to the new doors that may open due to changes this year. Maybe we will finally be blessed with a move in 2009! What else, Dave is working really hard back on the hill. The dogs are great! That is about it!
So this recipe... page 466 in the Yellow Gourmet
3 slices firm sandwich bread
20 or so dried apricots
2 T unsalted butter
1/2 C chopped shallots
2 T chopped fresh flat-leaf parsley
1/4 t freshly ground black pepper
1 boneless pork loin (we used a tenderloin since this is what we had on hand)
2 T vegetable oil
1/2 C water
Make the Stuffing: Toast cut up bread until golden. Bring 3 cups of water to a simmer add apricots and simmer until plump. Drain well and cut apricots into small pieces. Melt butter in skillet over moderately low heat. Add shallots and cooking until softened. Add apricots and cook stirring for 3 minutes. Remove from heat and stir in bread, parsley, salt and pepper.
Stuff and Roast Pork: Make a pocket in the pork and stuff with stuffing. Season pork well with salt and pepper. Heat oil in heavy skillet over high heat and brown pork on all sides, about 8 minutes total. Transfer pork to roasting pan and roast until thermometer registers 150. Make sure you don't test the stuffing. This should take 40-50 minutes. Let pork rest for 20 minutes before cutting. Meanwhile, set the roasting pan over burner and add water to deglaze pan by boiling over moderate heat, scraping up brown bits. Slice meat and pour sauce over.
So lets see, I thought winter was coming but it has been really mild around here. The weather has been pretty amazing. We've been on our bikes quite a bit and have even been climbing a bunch as well. I had my season opener on the old skis last week. It was like great spring skiing in November! What else, oh I no longer work at the Raven as of 11/14. I was a little surprised but quite relieved as well. I know "hate" is a strong word but I pretty much hated working there since the sale. I use to love my job but the new owners ruined those feelings pretty quick! I am working hard at being unemployed but anxious to start working again. I'm taking some time out of the professional world and bartending and waitressing for the winter. I really feel like I need a mental break after the life of the Littles in the last eleven months. I hope this will recharge my batteries and I look forward to the new doors that may open due to changes this year. Maybe we will finally be blessed with a move in 2009! What else, Dave is working really hard back on the hill. The dogs are great! That is about it!
So this recipe... page 466 in the Yellow Gourmet
3 slices firm sandwich bread
20 or so dried apricots
2 T unsalted butter
1/2 C chopped shallots
2 T chopped fresh flat-leaf parsley
1/4 t freshly ground black pepper
1 boneless pork loin (we used a tenderloin since this is what we had on hand)
2 T vegetable oil
1/2 C water
Make the Stuffing: Toast cut up bread until golden. Bring 3 cups of water to a simmer add apricots and simmer until plump. Drain well and cut apricots into small pieces. Melt butter in skillet over moderately low heat. Add shallots and cooking until softened. Add apricots and cook stirring for 3 minutes. Remove from heat and stir in bread, parsley, salt and pepper.
Stuff and Roast Pork: Make a pocket in the pork and stuff with stuffing. Season pork well with salt and pepper. Heat oil in heavy skillet over high heat and brown pork on all sides, about 8 minutes total. Transfer pork to roasting pan and roast until thermometer registers 150. Make sure you don't test the stuffing. This should take 40-50 minutes. Let pork rest for 20 minutes before cutting. Meanwhile, set the roasting pan over burner and add water to deglaze pan by boiling over moderate heat, scraping up brown bits. Slice meat and pour sauce over.
