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March 2018



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Cogito Ergo Nom

My Cooking Situation Is Getting Dire.

My oven has not been working properly for months. I really need to talk to my landlord about that. But I don't bake all that often.

Then my Microwave oven burned out. I still have my slow cooker, an electric kettle, and a coffee maker. But not my crock pot (the cord on my crock pot is frayed and unsafe).

I was down to doing most of my cooking on the stove top and in the toaster oven. Now my toaster oven has stopped working.

I bought a really nice pork loin for $1.99/lb that I was hoping to roast. I really need to get a new toaster oven.

I'm not very good at buying appliances. I'm best at making due with what people give me.

EDIT: I'm really blessed to have a supportive family. My sister Gina and her husband David sent me an Amazon.com gift certificate so I could buy a toaster oven and a microwave.

I think I chose well. The devices I ordered were reasonably priced, had high customer ratings, and will arrive in a week or so. Until then I will see how my slow cooker handles that pork loin.


Yay for Nice Sisters!

Let me know how the slow cooker does on that pork loin. I don't use my slow cooker nearly enough.

Re: Yay for Nice Sisters!

I rubbed it with my Yankee Dry Rub and that was great.

I sprinkled the top with sliced garlic (I didn't put the garlic on the bottom because I was concerned that it would scorch). The garlic didn't get cooked at all.

I didn't use my meat thermometer and it got overcooked. It is edible but not as juicy as the one you made. I blame the dryness on my neglect, not the cooker.

I'd be happy to try out some slow cooker recipes with you. They seem to be mostly chillies, beef roasts, pulled pork, and baked beans. I have a great recipe for Beef Mole, or Baked Beans made in a crock pot. Coq au Vin should work too. My sister Fran made a fantastic crockpot pork for her second daughter's wedding. But I think it should use a pork "butt" rather than a loin. Maybe you could make that for dinner when Giovanni visits. I'd offer to make it but it needs to be started around noon and I was thinking of just coming down in the evening to drink and hang out. I could make it Sunday morning so you could eat it for lunch all week. But then I wouldn't get to taste it.

Italian Pork with Porcini & Portobellos

1/2 cup dried porcini mushrooms (or 2 fresh)
1/2 cup boiling water (for dried mushrooms)
7-8 lbs. Pork (Boston Butt)
1/3 cup Extra Virgin Olive Oil
salt and pepper
1/4 cup diced onion (you could use 1 Tbsp dry onion flakes)
1 large portobello mushroom (or 1 c fresh baby bella or crimini) diced
1 cup wine (Chablis)
1/4 cup red wine vinegar
4 bay leaves
1 tsp fresh thyme (or dry equivalent)
3 tsp (1 Tbsp) anchovy paste

Put dried mushrooms into 1/2 c boiling water and let sit.
Cut pork into large chunks
Brown the pork in a heavy pan using olive oil, turning as each side is dark brown.
Salt and pepper generously during the browning.
Put meat pieces into preheated crockpot on high
In the (uncleaned) pan sauté onions and diced Portobello mushroom until softened. Dice up the dried mushroom and add to the pan.
Add wine and deglaze the pan
Let come to a simmer, then add vinegar, bay leaves, thyme, and anchovy paste.
Mix thoroughly and pour all of it over the pork in the crockpot.
Cover and turn crock pot down to medium and cook for 4-6 hours.
Pork should be fork tender
Shred before serving.
Serve over polenta or on bread. The liquid is very yummy!

Edited at 2015-01-09 09:26 am (UTC)

Re: Yay for Nice Sisters!


IDK declares it "Not Bad". The butt I got had a bone in it, so that was turned into stock and now I have pork in the slow cooker and black eyed peas on the stove!