Weekend in a French Kitchen Sept. 12 &13

”Tammy

I’m continuing to cook through both the Cafe Boulud Cookbook and A Kitchen in France with the The Three French Hens and the Weekend in a French Kitchen cooking group of bloggers. I’m actually away on vacation so I decided to make this one ahead of time and set it to auto publish.

I decided to bypass the Boulud recipe for this weekend which was Gazpacho with Anchovy Toast (p. 198), maybe I’ll get to this one another time. I did make Mimi’s recipe for this weekend which was Black-Pig Pork Roast with Garlic Mashed Potatoes (p. 120).

Ready for the oven
Ready for the oven

Of course I was unable to find Black Pig but got a really nice looking pork loin. Instead of wrapping it in pork belly I used the alternate of bacon. I was a bit sceptical that it would be done in an hour and 15 minutes at 275, but I shouldn’t have been. I used one of my largest cast iron skillets for my roasting pan. I almost over cooked mine waiting on my family to return home from visiting hubby’s brother in the nursing home. It ended up staying in the oven for about an hour and a half. The juices kept it from being dry though.

Out of the oven
Out of the oven

The garlic mashed potatoes went perfectly with the pork and I put a roasted clove of garlic from the pork on each serving of mashed potatoes.

Garlic Mashed Potatoes
Garlic Mashed Potatoes

I also cooked some green beans and carrots to go with this and everything went together nicely. A delicious almost fall Sunday supper.

If you’d like to see the other cooking group members reviews or to join us in cooking from these two wonderful cookbooks check out the following link http://weekendinafrenchkitchen.com/

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