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Going Dutch

Dutch Oven cooking is the new ‘hot’ way to cook your dinner.

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Horseradish Encrusted Pork Loin Roast with Spicy Apricot Sauce

Serves: 8

1 boneless pork loin roast
1 cup panko (a Japanese bread crumb which can be substituted with matzo meal or cornflake crumbs)
1/2 jar horseradish
1/2 small jar Grey Poupon Dijon mustard
1 cup spicy apricot sauce (recipe below)

In a bowl combine bread crumbs well with the horseradish. Sear roast on all sides in a skillet of hot olive oil. Coat top and sides evenly with mustard and then press bread crumb mixture evenly onto roast. Bake in a Dutch oven until meat thermometer inserted in center reads 160 degrees Fahrenheit, usually for 45 minutes to an hour. Slice into 1 inch pieces and serve with Spicy Apricot Sauce.

Spicy Apricot Sauce

1 jar apricot preserves
3/4 cup fresh lime juice
2 garlic cloves
1 teaspoon cumin
2 teaspoons cayenne
1/4 teaspoon salt

Blend in food processor. Bring to boil in heavy saucepan, stirring, and simmer 1 minute.

Tomato/Onion Tart

Serves: 4

1 sheet frozen puff pastry, thawed per directions
2 tablespoons butter
2-3 fresh tomatoes, sliced
1 yellow onion, sliced
4 ounces fresh basil leaves, chopped
1 cup fresh Parmesan cheese, grated
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon pepper
1 egg white

Butter the bottom of a Dutch oven or pie plate. Roll out pastry sheets into a large square that will overlap the sides. Put on a layer of tomatoes, onions and basil and sprinkle with Parmesan cheese, garlic, salt and pepper. Do one more layer and top with remaining Parmesan. Fold sides of puff pastry into the center loosely. Brush egg wash (egg white and teaspoon of water, slightly beaten) on the pastry. Cover Dutch oven with 15 hot coals on the top and 6 on the bottom or bake in pie pan in 350-degree Fahrenheit oven for 45 minutes or until golden brown, puffed and bubbling. Cool slightly before serving.

 

Ruby Rapid Rhubarb Pie

Serves: 8 to 10
Crust:
1 cup unbleached all-purpose flour
1/3 cup confectioner’s sugar
1/2 cup margarine
 

Filling:

2 eggs beaten
1 1/2 cups sugar
1/4 cup unbleached all-purpose flour
teaspoon salt
2 cups finely chopped rhubarb

Make the crust by mixing 1 cup flour, confectioner’s sugar and margarine. Press mixture into the bottom of a Dutch oven or 9” X 12” baking pan. Bake in Dutch oven or in 375-degree Fahrenheit conventional oven for 15 minutes, being careful not to burn the bottom.

Mix eggs, sugar, 1/4 cup flour, salt and rhubarb. Spread rhubarb mixture on top of the crust.

Bake in a Dutch oven for 30 minutes, or in a-350 degree Fahrenheit conventional oven for 30 minutes.

Let stand for 15 minutes before serving. 

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