Text 23878, 91 rader
Skriven 2015-02-10 04:42:00 av Dave Drum (1:18/200.0)
     Kommentar till en text av Michael Loo
Ärende: Patriot-Ledgers
=======================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> From: http://www.patriotledger.com

 ML> ?!

 DD> A newspaper - what did you think it was?

 ML> Yes, but whose?

The Gatehouse Media conglomerate - who own my local birdcage liner and fish
wrapper as well as the P-L in Quincy, MA. 

Kathy Rem, recently retired from the local (to me) example's employ is the one
who wrote the column containing the recipe ... back when the State Journal
Register was a part of the Copley empire (another Taxxachusetts connection). I
think the archives (or that part of it I accessed) is/was stored on the Quincy
rag's web stuff.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Roasted Pork Loin w/Quinces & Lady Apples
 Categories: Pork, Fruits, Herbs
      Yield: 7 servings

      4    Quinces; peeled, quartered,
           - cored
  1 1/2 c  Unsweetened white grape
           - juice
  1 1/2 c  Unsweetened apple juice
      1    (3") lemon zest strip
      2 tb Olive oil
      1 tb Dijon mustard
      1 tb Fine chopped rosemary
      1 tb Minced shallot
      3 lb Boneless pork loin
           Salt & fresh ground pepper
     12    Lady apples; unpeeled, left
           - whole, cored through the
           - bottom

  Place the quince quarters in a saucepan with the grape
  juice, apple juice and lemon zest, and bring to a boil
  over medium heat. Reduce the heat to low, cover and simmer
  until the quinces are tender, 20 to 30 minutes.

  Uncover, increase heat to high, and cook until the liquid
  reduces to about 1/2 cup, about 5 minutes. Remove from
  heat.

  Meanwhile, preheat an oven to 450oF/232oC.

  In a small bowl, combine the olive oil, mustard, rosemary,
  and shallot.

  Place the pork in a shallow baking dish or roasting pan
  and spread the olive oil mixture over it. Season with salt
  and pepper.

  Roast for 20 minutes.

  Remove the roasting pan from oven and arrange the Lady
  apples around the roast. Return the pan to the over,
  reduce the oven temperature to 350oF/175oC, and roast
  for 15 minutes more.

  Remove the pork from the oven and pour the quince liquid
  over it. Arrange the quince quarters around the loin,
  return to the oven, and roast until a meat thermometer
  inserted into the center of the loin registers 155 F,
  about 25-35 minutes longer.

  Let the meat rest for 15 minutes before slicing. Serve
  with the fruits and pan juices.

  Servings: 6-8

  Source: Halloween Treats: Recipes and Crafts for the Whole
  Family by Donata Maggipinto

  From: http://www.recipelink.com

  Uncle Dirty Dave's Archives

MMMMM

... The chief cause of divorce is marriage.
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