Wednesday, October 21, 2009

Snow Day

we had about an inch of snow today. enough to cover the ground but most of it is gone now. it was pretty while it lasted though.

T was excited that it was still snowing when she woke up from her nap.

so, what to do on a snowy day? drink some hot cocoa by the fire,

have some chili for lunch,

and bake cookies!

these activities were not so fun for dually and ellie though who missed their usual run with W in the morning and walk with T, L, A and i in the afternoon.

poor schmoops. they were BORED today!

for dinner, i made roatsed pork with port fig sauce (adapted recipe courtesy of giada de laurentiis on with steamed veggies and potatoes (courtesy of green giant steamers).

i love this pork recipe and always pull it out in the fall. it seems like the perfect cold weather recipe. i usually pair it with parmesan fennel and onions and some garlic roasted potatoes. it was W and A's first time eating it and they both liked it.

(note: the recipe makes plenty of port fig sauce. i always freeze leftovers for the next time i grill or roast a pork tenderloin)

Roasted Pork with Port Fig Sauce
(recipe adapted from giada de laurentiis)

3 1/2 c port
1 3/4 c low sodium chicken broth
18 small or 12 large mission figs, quartered
2 large springs fresh rosemary
3 cinnamon sticks (or 1/2 tsp ground cinnamon)
2 tbs honey
4 tbs unsalted butter, cut into pieces

1 tbs olive oil
2 tbs minced fresh rosemary
1 tbs salt
1 tbs freshly ground pepper
2-4 lb pork tenderloin, loin, or roast

in a medium saucepan, combine first 6 ingredients and bring to a boil over medium heat. boil 30 minutes or until reduced by half. discard cinnamon sticks and rosemary sprigs and puree in blender or with immersion blender until smooth. add butter and puree again. season the sauce with salt and pepper to taste. (can be made ahead of time and refrigerated or frozen. just reheat in saucepan before serving)

meanwhile roast pork in 375 degree oven according to size of meat. (rule of thumb is 30 minutes per pound for bone-in meat or until center of pork registers 145 degrees. transfer pork to cutting board and let sit for 5-10 minutes before cutting.

slice pork and serve with warm port fig sauce over top.

stay tuned for sugar cookie and chili recipes . . .

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