Cider Brined Pork Roast with Roasted Veggies

I have to admit, this is not my recipe although I have made  a tweak or two.  This recipe originally came from Bon Apetit Magazine.  My boss made this for a dinner that we were hosting and it was so mouth watering and tender and delicious I had to make it myself and it’s become a favorite in my household.  In true Janna fashion I’ve added alcohol to the recipe.  Note-  The pork in this recipe will need to brine for at least 12 hours.  ~Janna

8 servings

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Ingredients:
1 C packed brown sugar
1 C kosher salt
8 bay leaves (divided)
2 tsp Coriander
1 tsp black peppercorns plus more freshly ground
24 oz unfiltered apple cider
1 12oz bottle of hard apple cider
1 8 bone pork loin roast (about 5lb), chine bone removed, rib bones frenched and tied with kitchen twine
3 Yukon gold or russet potatoes pealed (or just scrubbed) and cut into about 1 inch chunks
1 medium yellow onion, cut into 1 /12 inch chunks
1 large beet peeled and cut into 1 1/2 inch chunks
4 Tbs olive oil (divided)

Bring brown sugar, salt, 2 bay leaves, 1/2 tsp of ground coriander, 1 tsp black peppercorns, and 2 cups water to a boil in a medium sauce pan.  Reduce heat and simmer, stirring occasionally, until sugar and salt dissolve, about 4 minutes.  Transfer brine to a large bowl and add apple cider hard cider and 2 cups ice.  Let cool.

Place pork and brine into a large 2 gallon zip top bag, seal bag and refrigerate for 12-24 hours.

Remove pork from brine and pat dry with paper towels.  Let sit at room temperature for 1 hour.

Toss potatoes, onions and beets in 2 Tbs olive oil in roasting pan, season with salt and freshly ground black pepper and set aside.

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Place oven rack in lower third of oven and preheat to 375 degrees F.  Season pork with black pepper and 1 tsp of coriander.  add remaining olive oil to a large skillet over high heat.  Sear pork until browned on all sides.

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Transfer pork to a roasting pan and surround with vegetables.  Tuck remaining bay leaves into the kitchen twine over top of pork.  Wrap bones in foil to prevent burning, roast pork  until an instant read thermometer reaches 145 degrees Fahrenheit.  when done, let roast sit for 30 minutes before slicing.  Vegetables may need to be roasted for additional time while pork is resting.
Pork

Green Beans n Shallots

I have never had a green bean casserole that I really enjoyed, it just reminds me of canned, lethargic green beans and gelatinous canned cream of mushroom soup…ick!!  The green bean casserole seems like somewhat of an afterthought, something that you throw into a dish at the last minute and pass off as a “healthy vegetable” so you feel less guilty about stuffing yourself silly with homemade dinner rolls, buttery stuffing and 5 varieties of pie a la mode.   Face it, nobody ever says “awe, too bad were out of green bean casserole!”  So here is my alternative.  It’s super easy to prepare, you can do most of it the day before, and it’s a whole lot  healthier than traditional green bean casserole.  I guarantee people will be asking to please pass the green beans at Thanksgiving this year!  ~Janna

DSC_0320Ingredients:

1lb fresh green beans or french beans (I actually prefer French beans, because they’re more tender and delicate).
2 Tbs olive oil
1 med shallot
salt to taste

Method
:

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To begin, start by cutting the stem and tip off of the green beans.  You can leave the ends on and just cut the stem off but I think they look more uniform when cut on both ends.  Rinse green beans in cold water.

Next you will blanch the green beans.  Bring a large pot of water to a boil (about 8 cups), also prepare a large bowl full of ice water.  Once your water is boiling put in the green beans and boil for 2-4 minutes, depending on how soft you like them.

When done, immediately submerge the beans in the ice water.  This will stop the cooking process and the beans will keep their bright green color.  At this point you can refrigerate the beans to finish later or you can finish now.  If you are finishing the beans later I would not blanch more than 24 hours in advance (unless you are freezing them) to prevent the beans from getting too soggy and limp.  Store in a gallon zip top bag or in an air tight container.

Take the beans out of the ice water and blot dry.  Mince the shallot and set aside.

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In a large skillet on med/high heat the olive oil, once hot, add the green beans and toss a few times.  Add the minced shallot and cook a few minutes until shallots are tender and beans are hot through.  Add salt to taste and enjoy!
GB&Shallots     GB&Shallots2

Sesame Soy Green Beans

With Thanksgiving just around the corner, fresh green beans are in abundance in the markets.  But we wanted to give you more options than just the typical American green bean casserole.  Although green bean casserole can be DELICIOUS when it’s made from scratch (no canned beans or soup here!), sometimes it’s nice to have an option that’s a little lighter.  Yes, this recipe has soy sauce which is high in sodium, but you are using fresh ingredients which makes a huge health and flavor difference.  And when you think about all the sodium and preservatives in canned green beans and condensed cream of mushroom soup, well, is it really an issue?  However, you can still cut down the sodium by using a low sodium soy sauce or liquid aminos.  Now, let’s get to it!
**Note:  Because of the chili paste, this recipe does have a little heat to it!**

Ingredients:

1 lb fresh green beans
2 Tbs sesame oil
3-4 cloves of garlic, minced
1 onion, sliced or about ½ lb of      frozen  pearl onions
1 tsp chili paste
¼ cup soy sauce or liquid              aminos
¼ cup water
1 tsp sesame seeds (optional)


Directions
:

Blanching Green Beans:  Rinse green beans well and trim off the stem ends.  Fill a large stock pot with water, about 8 cups.  Add 1 tsp salt and bring water to a rolling boil.  Add the green beans to the water and allow to boil until tender and bright green, about 2-4 minutes (I like mine soft, so I go the full 4 minutes).  Remove beans from water and immediately rinse with cold water or plunge into ice water to stop the cooking process.  Set cooled beans aside.
**Note:  You can blanch the beans ahead of time (we recommend no more than a day ahead) and store them in the refrigerator until they’re ready for use.**

In a heavy bottomed saute pan, add the sesame oil and garlic.  Saute garlic on medium-high heat until golden brown, but be very careful not to burn as garlic cooks quickly.

Add the onions, saute them for about 1 minute, then turn the heat down to medium-low.

Add the soy sauce, chili paste and water and simmer for about 15 minutes, stirring occasionally, until liquid has reduced by about half.    

Add the green beans to the pan and cook for another 5 minutes or until beans are heated through.  Garnish with sesame seeds, if desired.  Enjoy!

Cream of Broccoli Soup

There is a place in my heart that only soup can fill.  That sounds silly, but truly, I have rarely found a soup that I haven’t loved to eat…or cook!  The possibilities are endless, and with a little imagination anyone can make a great pot of soup.  Cream of Broccoli is no exception!  This is one of those rich fall soups that leaves you feeling warm and full.  You can change up the vegetables as you wish, adding cauliflower, kale, mushrooms, whatever you like!  Below is my basic recipe for a creamy, flavorful soup.  Enjoy!

Ingredients:

1 medium onion, chopped
2 celery stalks, chopped
1 leek, chopped
4 Tbs butter, divided
2 Tbs flour
4 cups vegetable or chicken stock
2 lbs broccoli, chopped (including stems, peeled & chopped)
1 cup heavy cream
4 oz cream cheese
1 Tbs salt, 1 tsp pepper +/-

Directions:

Saute onion, celery and leeks in 2 tablespoons of butter, until tender, about 10 minutes on medium-high heat, stirring frequently.  Set aside.  

Create a roux: in a large stock pot, add 2 tablespoons each of butter and flour.  Whisk over medium/high heat until the mixture is thick, about the consistency of mashed potatoes.   Continue to whisk and slowly add the stock.  Allow mixture to come to a boil.

Add sauteed vegetables to the liquid and simmer about 10 minutes.  Using an immersion blender, puree soup base until smooth.  

Add chopped broccoli and simmer for about 20 minutes or until broccoli is tender.  Adjust broccoli cooking time to suite your taste: less cook time = crunchier broccoli, longer cook time = softer broccoli.  

Add cream and cream cheese and blend one final time to your desired consistency using the immersion blender.  Add salt and pepper, adjust to taste.

Serve hot and enjoy!