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Dine and Dish

Food blog with family recipes

November 29, 2006

Le Menu

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I spent some time last night browsing through recipes on Recipezaar, in my favorite cookbooks and through past issues of Food and Wine magazines. After much debate with my husband on how we wanted to cook it (grilled, broil, oven) and what kind of ingredients we wanted to use, this recipe from Recipezaar won the battle. I love the fact that you can do a lot of the recipe ahead of time, which will be great so that the time spent before the party can be used doing more important things (like drink wine!) Here it is:

Show-off Roast Pork Recipe #41426
My favorite do-ahead party dish. Excellent taste, very easy to make, and perfect for everything from a casual to a formal dinner party, or even a buffet. It’s great served with braised belgian endive or lightly sauteed broccoli rappe, green salad, wine, and even pasta. Versatile and easy dish. My go-to dish when we’ve got friends coming over, and I can’t think of what to make.
by Lizzie-Babette
6

servings

time to make 1¾ hours 45 min prep
1 boneless pork loin (2 to 3 pounds)
3 tablespoons softened butter
3 ounces finely-chopped prosciutto
2-3 tablespoons finely-minced garlic
2-3 tablespoons chopped fresh rosemary (or 1 – 1 1/2 T dried)
1-1 1/2 tablespoon fresh grated parmesan cheese or shredded parmesan cheese
black pepper
1-2 cup dry white wine
  1. Mix together butter, prosciutto, garlic, rosemary, parmesan, and black pepper and set aside (can be made in advance and refrigerated up to one day, but warm to room temperature before proceeding).
  2. Preheat oven to 350 degrees F.
  3. Cut slits about an inch or so long and a half inch or so deep all over the top of the roast.
  4. Spread butter mixture over the roast, using the handle of a spoon to get it into the slits you made earlier (very important).
  5. (At this point, you can wrap roast in plastic and refrigerate overnight and up to 1 day.) Put prepared roast in a roasting pan, pour wine slowly over it, and cook for about 1 1/4 to 1 1/2 hours, depending on the size of the roast, basting about every 30 minutes or so with pan drippings.
  6. Remove from oven, cover with aluminum foil and let rest for about 15 minutes.
Doesn’t that sound delicious?
zisola.jpgWhile browsing through the December issue of Food and Wine Magazine, I found the perfect wine to pair with our meal. Zisola… a tangy blend of wild berries with a rustic, leathery note. This wine was featured in Ray Isle’s article Exciting New Wines of 2006.  At a very reasonable price of $19 per bottle, it will be a nice addition to our dinner party’s meal.  I can’t wait to give it a try.
That’s where things stand at the moment. Stay tuned!
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H is for...high!
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It was so strange being on a plane again. I’m so thankful I have the antibodies because the flights were full, which seemed wrong, but everyone around me did seem to keep their masks on, so that was good.
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I can’t wait until travel becomes a regular part of life again. I’ve missed it so much!
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I flew to South Texas yesterday to visit my parents whom I haven’t seen in 2 years. They live around 17 hours away from us. We typical get to see each other a few times a year but with the pandemic and other health issues it just wasn’t able to happen and I’ve missed them soooo much.

Grateful to have had COVID last month. Although it was not at all fun, it gave me the antibodies to make this trip possible. My dad is having surgery tomorrow so I’m helping with my mom so my dad can recover without having to worry about her.

Kansas is enjoying frigid temperatures and snow. I picked a great week to head south.
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F is for...food photography.
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This time of year especially, food photography (and I guess all photography actually) is a tug of war with time and light. I had planned on making and photographing a delicious pasta recipe, but my grocery delivery ran a couple of hours late because of snowstorm. So, at the eleventh hour I decided to make a cake...that took over an hour to bake and I had about 90 minutes of natural light left...leaving me with about 30 minutes of ok light to work with.
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Anyway, this wouldn't work for a client shoot because the cake, although delicious, didn't turn out looking so great. But it will work great for today's F photo for the @kimklassen_innercircle A-Z photo project:) Lemon Citrus Yogurt Cake from this weeks @cabotcheese newsletter. So good!
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There’s a lot of excitement in Kansas City as our beloved @chiefs head back to the Super Bowl this weekend! #runitback 🏈
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Who are you rooting for Sunday? Chiefs, Buccaneers or tacos? 😂
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D is for... Dreary (and Dog)
February has always been my least favorite month. I have a special name for this month that may start with another not so nice F word...🤭.
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In Kansas, the sun usually doesn't shine that often, it's cold, and just kind of gray and blah.
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My indoor jungle makes me happy though...especially this space in my office. Houseplants almost makes me forget we’re in the “F” month 😂.
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C is for Coaching, Coffee and Crystals! Lots of C words today. My @rockyourhappy coaching practice has been the best thing. I am so lucky to be working with really great clients who are doing the hard work and making big changes in their lives. It’s been the perfect fit for me and I know it’s what I am meant to be doing. Coffee, of course, is my favorite C word and Crystals…my daughters got me into the energy powers of crystals and it’s been really fun to learn all about them.
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My beautiful, custom, Rock Your Happy bullet journal is from @maisielaneco . Coffee/espresso is from @mistoboxcoffee Fabulous photography backdrop is from @poppybeesurfaces . Crystals are from a wonderful local shop here in town.
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There’s still time to join in the @kimklassen_innercircle photography group, where this months theme is A-Z. Join us!
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B is for Books! Are you a big reader? I wasn’t really a reader growing up. Well, I take that back. In junior high I plowed through the Sweet Valley High series (anyone else?) 😊 And when I was in elementary school I would bust my butt to get to the highest level in the SRA Reading box before anyone else. But I wasn’t a kid who you’d find with their nose in a book, ever.
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It wasn’t until I was an adult, and my kids began to sleep through the night, that I started reading for fun. Now, I read all the time and it’s one of my favorite pastimes. I love talking books with people and sharing recommendations. I really don’t watch TV, so books, especially right now, is my main form of entertainment.
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This is why for the @kimklassen_innercircle A-Z photography challenge, I knew that Books would be my B. It’s my favorite B word (beating out Bullet Journaling, Bread, Blankets, Be Happy, etc).
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#simplepleasuresoflife #prettylittleinspo #bookcommunity #slowliving #cozyvibes #bookphotos #bookslove #beautyyouseek
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A is for Alone. I think one of the hardest things for me to get used to this past year is rarely being alone. My husband used to travel all the time. My school aged kids were in school all day while I worked. I’d even get several days a month in a hotel room by myself for my work travels. I like my alone time and it’s definitely something I miss.
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I’m easily distracted so you will usually find me working in complete silence…maybe just the hum of my essential oil diffuser and the sound of my fingers on my keyboard. I need the quiet and treasure silence.
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With that said, I’ve loved the extra time with my family - and we’ve all learned over the past several months how to give each other space and recognize when we need that space. As of today, my kids all are back to school full time in person 😢. Nick is still working from home and will be for the time being, but now the aloneness feels strange. I’m sure we’ll get used to this “new normal” yet again!
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This month in @kimklassen photography Inner Circle, we’re tackling the alphabet, with an A-Z photography challenge (interpreting that however we see fit). If you want to join us, check out this wonderful community of photographers at @kimklassen_innercircle 📷.
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