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This too, is tentative. Most of the items are for sure, but I don’t know about dessert or bread yet. I will make the dessert, but purchase the bread. I’ll let you know what really ends up on the table!

Easter Dinner Menu 2013

Herb Roasted Pork Loin

Rice Pilaf

Baked Asparagus

Pureed Broccoli Soup

Orange Slices

Orange Rolls

Wine

Juice

Milk

Coffee

Apple Crisp or Pie

Vanilla Ice Cream

 Recipes

Herb-Roasted Pork Loin (purchase later or leave meat at home)

1 (4-to 4 1/2-pound) boneless pork loin roast, trimmed (purchase later or leave at home)

For Herb Crust:

3 T Olive Oil

3 T fresh rosemary

3 T fresh thyme

3 T fresh sage

3 T fresh savory

½ C finely chopped onions

6-8 cloves, or 2 T finely chopped garlic

3 T Dijon mustard
For sauce:

1/3 C dry Vermouth

2 t Dijon mustard

1 ¾ C chicken broth

1 ½ T butter

1 ½ T all-purpose flour

Place all herbs and garlic for Herb crust in food processor to blend until coarse.

Divide equally into sandwich bags.

Make Sauce:

Melt butter in a heavy saucepan over medium heat.

Whisk in flour and cook, whisking, until pale golden, about 3 minutes.

Whisk in vermouth, mustard and broth and simmer until slightly thickened, about 3 minutes.

Take off heat and cool.

Divide into sandwich bags.

Place both bags into a quart size freezer bag.

Freeze.

AT HOME:
Pat pork dry and season with 1 3/4 teaspoons salt and 1 1/2 teaspoons pepper.

Straddle a flameproof roasting pan over 2 burners, then heat 1 T oil over medium-high heat until it shimmers.

Brown pork on all sides, then transfer to a large plate.

Put a metal rack in pan.

Rub roast with herb crust mixture on all sides.

Any excess herb crust mixture lay on top of roast.

Put roast, fat side up, on metal rack.

Roast 1 hour.

Continue roasting until an instant-read thermometer registers 140 to 145°F, 5 to 15 minutes more (temperature will rise 5 to 10 degrees as it rests).

Transfer pork to a cutting board and let rest 15 to 25 minutes.

Meanwhile, warm up the sauce. Add any drippings from the pan to the sauce if you’d like.

Slice and serve warmed sauce over meat.

Great served with twice baked potatoes.

Rice Pilaf

1 C Bistro Blend Wild Rice

1 C brown Basmati Rice

4 C chicken broth

3 C water

Make rice, meanwhile, sauté:

¼ C Shredded carrots

¼ C green onions, sliced

¼ C diced red pepper

3 cloves garlic, minced

After cooked through add to rice as it is cooking.

Cool on sheets. Place in individuals labeled bags.

Freeze.

AT HOME:

Thaw and warm in microwave, oven or on stove until heated through.

Steamed Asparagus

This is just as it states. I have one of those metal basket steamers. I have a basket that goes on top of the rice cooker. I test the asparagus with a fork for an al dente feel, then drain the water, take the basket out and place the asparagus into a pan where I keep it warm. I put a little kosher salt, ground pepper, and fresh squeezed lemon on it while it sat until serving time.

Pureed Broccoli Soup

1 ounce butter

1 onions, finely sliced

1 carrots, finely sliced

2 stalks celery, finely sliced

1 -2 head broccoli

6 cups vegetable stock (see recipe below)

1 cups milk/evaporated milk ( I use nonfat evaporated milk)

1 t garam masala

salt and pepper as desired

Directions:

Melt butter in saucepan, add onion, carrot and celery.

Saute gently until soft, about 4 minutes.

Trim the woody ends of the stalk and peel.

Roughly cut up heads and remaining stalk.

Add broccoli to pan with chicken stock, milk.

Season with spices.

Bring to a boil, cover and simmer 25 minutes.

When broccoli is tender, transfer vegies to a blender or use immersion blender.

Blend on high until all ingredients are smooth.

Return mixture to saucepan.

Heat until lightly boiling and thickened.

Vegetable Stock

To make a vegetable stock, you can use any pieces of vegetable discards you may have. What is in this stock is what I had on hand. The fennel fronds were left over from the last Cookday. They will give a bit of an anise taste to the broth. The rest of the vegetables are what would have been thrown away after preparing the vegetables for the soup.

Fronds of 2 fennel bulbs

3 cloves garlic, cut in 2

Ends of carrots, celery and onion

Any woody parts of the broccoli

Place all in soup pot with 6 quarts of water and bring to boil. Simmer for 3 hours. Strain the broth from the vegetable pieces then use. If not using immediately, this can be cooled and stored in 1 qt. containers in the freezer for future use.

Orange Slices

Slice oranges into rounds and take off skin

Place on platter, sprinkle with cinnamon and drizzle with honey. Top with cut dates.

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