The Other Woman Cooks

Who says fruits are just for sweets? This year's bumper crop has me searching for new ways to use the big orange berries (yup, they're berries).  While poking around our local Williams Sonoma store last week, I came across a jar of pumpkin braising sauce ... I have pumpkins, lotsa pumpkins. I read the ingredients and decided to give my own adaptation a try. I used a rosemary pear conserve canned last year (and a concoction I hadn't quite figured out what to do with) instead of applesauce but I am quite sure applesauce will yield just as yummy a result. Bake your pumpkin and prepare your potatoes ahead of time (nuke the potatoes for five or warm them in the oven for twenty minutes or so before suppertime). Prep time of about about twenty minutes is all you need and then relax while the slow cooker makes magic. CROCK POT PUMPKIN PORK ROAST 3 pound bone-in pork shoulder roast Sea salt and fresh ground black pepper, to taste 3 tablespoons olive oil 1 small yellow onion,...

A few years back it occurred to me that pork tenderloin, with just the right seasoning, wrapped in puff pastry and baked would make a great substitute for Beef Wellington. Looking for a special main dish that doesn't cost a fortune and doesn't take hours to prepare? This is it. And much easier to make than it looks, as long as you use ready-made puff pastry. The result is impressive – not to mention very, very yummy -- especially when home made apple sauce (served warm or chilled) is on the menu! PORK WELLINGTON 1 ½ pounds of pork tenderloin 2 cloves garlic, finely grated 1 pat butter or margarine 1 tablespoon brown mustard 1 sheet frozen puff pastry (needs 3 hours to defrost in refrigerator) 2 egg whites, beaten w/ 1 tablespoon cold water makes egg wash Preheat oven to 350 degrees F. On a lightly floured surface, roll one puff pastry sheet to a size that will wrap around the pork tenderloin. Melt butter or margarine in microwave about 15-30 seconds, whip in mustard and grated ...

Yesterday seemed like the perfect day to roast a pork shoulder with that Adobo Seco recipe the ladies at the Harvest Festival shared with me last month. Think about it. If Christopher Columbus hadn't bumped into Puerto Rico while looking for a rest stop on his second trip to the New World, Juan Ponce de Leon would have never come back some fifteen years later to claim the beautiful island for Spain. As the first governor of Puerto Rico, Ponce de Leon used the island as his base of operations for his forays into North America. He died at age 47 from complications associated with a wound he recieved while looking for what he never found: The Fountain of Youth. To this day, thousands upon thousands of East Coast retirees carry on the tradition of heading to Florida to avoid the ravages of winter and so find their own version of the famed fountain. So really, I couldn't imagine another holiday best suited to the long slow process of cooking pulled pork seasoned in the Puerto Rican ...