Tonight was not my best cooking night. My timing was all off, but I partially blame Fine Cooking – their cooking times for a 4-pound pork roast were way off in this recipe. Everything was still really good, especially the fregola, which is a small rolled and toasted pasta from Sicily. The idea behind making a huge pork roast for just three of us is that it’s enough to provide leftovers during the week. We didn’t especially like the pudding cake. The flavor was really good, but the pudding part of it was weird.
- Roasted Pork Loin with Maple-Mustard Crust (Fine Cooking #90, December 2007, p. 38)
- Fregola with Wild Mushrooms, Sherry & Cream (Fine Cooking #90, December 2007, p. 42)
- Fennel Layered with Potatoes & Breadcrumbs (Tortiera di Finocchi e Patate) (Fine Cooking #90, December 2007, p. 49)
- Maple Brown Sugar Pudding Cake (King Arthur Flour Whole Grain Baking, p. 418)
Wine: Copain 2004 Hacienda Secoya Pinot Noir (Anderson Valley, Californina). Another excellent Pinot from Copain.