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Cooking time: 90 minutes for menu Cooking schedule: see below for instructions
Braising is somewhat of a discretionary endeavor: allow it to fit your schedule. The pork is delicious after an hour but will be even more tender after 2 or 3. With a tight-fitting lid it can be left unattended with no worries. The rest of the dinner takes 35 minutes. The leftover pork will be used in the risotto Sunday.
Total time: 20 minutes
Use white button or brown cremini for this. If you want to use the larger portabella (not available here) you will probably only want to do 2 or 4, depending on size.
Note: If liquid accumulates in the caps before stuffing, stir it into the shallot mixture.
Total time: 1 hour 30 minutes
Braising does wonderful things to a pork roast: keeping it moist and making it very tender. This is served with a White Wine and Leek Sauce. There will be enough pork left for another meal...
Total time: 35 minutes
The potatoes and carrots are cooked together in stock with bay leaves. They will absorb most of the stock, giving them a deep flavor and light glaze.
Cooking Schedule: 90 minutes
Put carrots, potatoes, stock, bay in pan, cook