The Great 2012 Cooking Extravaganza! Day 72

March 13, 2012 at 11:26 pm (Food) (, , , , , , , , , , , , , , , , , , , , , , )

Hello again friends, and welcome back!  It’s been a really good day, and I’m so happy I can share it with you!!

Busy day, taking care of sick William, shuttling James back and forth to work, and finishing up my first entry for the FiremountainGems seed bead contest for this year.  It turned out really nice, and I’m very happy with it, but I’m also sure it won’t win because every year, it’s a beed embroidery project that wins, not a woven piece like mine, but at least I’m trying!  I keep thinking about trying bead embroidery, I even went so far as to glue the focal beads to a backing, but I’ve never started the bead work.  One of these days…

Anyway, here’s the finished project, entry number 1:

And now for the recipes!

Pork Roast with Potatoes

3-4 pound pork roast

1 Tsp salt

1 Tsp curry powder

1 Tsp paprika

1 Tsp cayenne pepper

2 pounds red potatoes, cut into 1″ pieces

1 diced onion

1 Tsp ginger

1 fresh nectarine, cut into 1″ pieces

1 Tbsp red wine vinegar

3 Tbsp soy sauce

3 cans peach nectar

1 can mango nectar

1 can water (or enough to finish covering roast in pot)

Sauce:

1/2 cup cold water

2 Tbsp corn starch

Place potatoes and nectarine pieces in bottom of crock pot.  Place roast on top of potatoes.  Add in onions, spices, soy sauce and vinegar.  Pour in peach and mango nectars, and just enough water to cover roast, or fill crock pot just below rim.  Cook on LOW 7-8 hours.  Remove roast to serving try and allow to rest.  Remove potatoes and nectarines to serving bowl, cover to keep warm.  Set crock pot to HIGH.  Skim any leftover pieces of onions or remnants from the roast from the juices in the pot.  Mix 1/2 cup water with 2 Tbsp corn starch until smooth, and add to juices in crock pot, stirring well.  Cook about 10 minutes or until sauce begins to thicken. (I actually don’t know how long that might take, as mine never did, and I gave up!)  Serve sauce like a gravy.  Slice roast on tray and serve with potatoes and sauce!

We also had a nice dessert, from a recipe I found in the paper last weekend.

Pear Tart

1 stick butter, room temp (softened)

2 Tbsp lemon juice, divided

2 medium pears, cored and cut into 1/2″ slices/wedges

1 cup flour, all purpose

1 tsp baking powder

1/8 tsp salt1 cup plus 2 Tbsp sugar

2 eggs

1 tsp vanilla extract

1/2 tsp cinnamon

Butter or spray with cooking spray a 9″ spring form pan.  Sprinkle half the lemon juice over the pear slices and refrigerate until ready to use.

In a small mixing bowl, whisk together flour, baking powder and salt.  Set aside.

In a large mixing bowl, with an electric mixer, cream butter and 1 cup sugar on medium speed, until light and fluffy, about 3 minutes.  Beat in eggs one at a time, then beat in vanilla.  Beat in flour mixture on low speed just until batter comes together.  Spread in bottom of pan.  Cover pan with plastic wrap (not touching batter) and chill for at least 20 minutes.

Preheat oven to 375 degrees.  Arrange pears in tight concentric circles on top of dough.  Sprinkle with remaining lemon juice.

Mix together 2 Tbsp sugar and cinnamon, sprinkle over pears.  Bake for 45-55 minutes (mine needed the full 55) or until edges are golden brown and center is set.

Cool in pan for 10-15 minutes.  Remove spring sides, run a knife under the tart, and remove to a serving plate to cool.  Serve with or without ice cream, whipped cream, or other topping of your choice.  We had ours plain, and it was awesome!

Hope you enjoy these!!

Until tomorrow, eat well, love well, live well!!

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1 Comment

  1. Mom said,

    Boy, you sure have been creative today. Hope William is feeling better. Give him a hug for Grammy, please.

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