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The Splendid Table's How to Eat Weekends: New Recipes, Stories, and Opinions from Public Radio's Award-Winning Food Show Kindle Edition

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Length: 352 pages
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Featured Recipe: Slow-Roasted Pork with Glazed Orange Slices

Serves: 8 to 12
30 minutes prep time; 3 days seasoning time; 2 1/2 hours oven time; 10 to 15 minutes rest time
So forgiving, you can calibrate this roast around your needs instead of the usual other way around. It will hold happily in a low oven (180ºF. or so) for 1 hour.

Seasoning
6- to 7-pound boneless pork shoulder or Boston butt, well marbled
1 generous teaspoon whole cloves, or 1 level teaspoon ground
1 generous teaspoon whole allspice, or 1 level teaspoon ground
1 generous teaspoon coriander seed, or 1 level teaspoon ground
1 generous teaspoon black peppercorns, or 1 level teaspoon ground black pepper
2½-inch cinnamon stick, broken, or 2 teaspoons ground
1 tablespoon kosher salt
6 large garlic cloves, thinly sliced
¹⁄³ cup good-tasting extra-virgin olive oil
1¹⁄³ cups orange juice
1½ cups dry red wine

Roasting and Finishing
2 tightly packed tablespoons fresh rosemary leaves
½ medium onion, chopped
½ teaspoon salt
1 tablespoon extra-virgin olive oil
1 thin-skinned orange, such as Valencia, Temple, or Hamlin, unpeeled, sliced into thin rounds

1. Marinate the meat: Three days before cooking, make deep wide cuts into the meat. Then grind the whole cloves, allspice, coriander, peppercorns, and cinnamon stick in a coffee grinder or mortar and pestle, or blend the ground spices. In a medium bowl, mix the spices with the salt, garlic, oil, ²⁄³ cup of the orange juice, and ½ cup of the wine. Stuff the mixture into the slits and the meat’s crevices and rub into the pork on all sides. Tuck the roast into a shallow dish, cover, and refrigerate for 3 days, turning three or four times.

2. Roast the meat: Take the meat out of the refrigerator and preheat the oven to 400ºF. Purée the rosemary, onion, salt, and oil, and stuff the mixture into the roast’s crevices.

3. Roll up the roast into a loose cylinder. Put it in a large shallow pan, fat side up (we like a half-sheet pan), scrape any remaining marinade over it, and scatter the orange slices around the pan. Roast for 30 minutes, then pour in the remaining 1 cup wine.

4. Turn the heat down to 325ºF., pour in the remaining ²⁄³ cup orange juice, and roast for another 90 minutes, basting the pan juices and the orange slices over the meat several times. If the pan juices threaten to burn, blend in a little water. You want them to end up being syrupy, but not burned.

5. Test the internal temperature of the meat with an instant-read thermometer. Once it reaches 145ºF. to 150ºF., reduce the heat to 200ºF. for another 30 minutes, or until the meat’s internal temperature is 155ºF. Remove the pork from the oven and let it rest in a warm place for 10 to 15 minutes before slicing.

6. The pan juices should be syrupy. If needed, set the pan over two burners, skim off a little excess fat, and cook down the juices, stirring with a wooden spatula.

7. To serve, thinly slice the pork across the grain, moistening the slices with the pan sauce and bits of roasted orange. Don’t be put off if the meat is a pinkish beige; it is safe and so succulent. Serve the pork hot.

Cook to Cook: Why recipes still call for pork loin as a celebration roast we can’t imagine. Over-priced and underperforming, the typical commercial loin comes off dry and tasteless. Much cheaper shoulder cuts, like the pork in this recipe, have the essential marbling for succulent eating, and no roast is as easy on a cook. Short of blasting (and toughening) them in too hot an oven (keep the temperature at 350°F. or lower), you can’t ruin a shoulder roast.

Start the roast 3 days ahead with the seasonings.

Wine: Try a Chenin Blanc from South Africa with this dish. They tend to be more reliably dry than those from the Loire and have a bit more fruit, yet are not overtly sweet.

Work Night Encore
Pan-Browned Pork with Mom’s Apple Sauerkraut: Slice the leftover pork roast into sticks about 3 inches long by 1 inch thick. Coat a big skillet with a thin film of olive oil, get it hot, and quickly brown the pork. Take the meat out of the pan and set aside.

Wipe out the pan, coat it with a thin film of olive oil, and heat it over medium-high heat. Brown a chopped large onion and a sprig of rosemary in it along with a cut-up large apple. Blend in 2 minced garlic cloves, several cups rinsed and drained sauerkraut, and a generous splash of white wine. Stir up the brown glaze in the pan as you cook down the wine. Blend in any pan juices left from the pork and the pork pieces. Have the dish hot and serve it with boiled potatoes or toasted, chewy dark bread.

About the Author

LYNNE ROSSETTO KASPER, host and cocreator of The Splendid Table radio program, has explored food for more than forty years as a teacher, researcher, writer, and lecturer. Author of The Splendid Table, winner of both the James Bead and Julia Child/IACP Cookbook of the Year awards, she also wrote The Italian Country Table and coauthored The Splendid Table's How to Eat Supper with Sally Swift. Lynne is a member of Who's Who of Food and Beverage in America and a longtime advocate of organic and sustainable foods. She and Sally have worked together for nearly twenty years and still get a kick out of each other.

SALLY SWIFT is the managing producer and cocreator of The Splendid Table radio program and coauthor of The Splendid Table's How to Eat Supper. She is an avid gardener, bicyclist, and public radio aficionado. After nearly two decades of working with Lynne, her only complaint is that they rarely have time for a real lunch.

THE SPLENDID TABLE is produced by American Public Media and is heard nationwide on more than 300 public radio stations. The program has received multiple broadcast awards over the years, including two James Beard Awards for Best National Radio Show on Food, the Gracie Allen Award for Best Syndicated Talk Show, and four Clarion Awards from the Association for Women in Communication for Best National Radio Talk Show. For more information, visit SplendidTable.org.

Product Details

  • File Size: 22060 KB
  • Print Length: 352 pages
  • Publisher: Clarkson Potter (September 20, 2011)
  • Publication Date: September 20, 2011
  • Sold by: Random House LLC
  • Language: English
  • ASIN: B005LALG16
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Not Enabled
  • Lending: Not Enabled
  • Enhanced Typesetting: Not Enabled
  • Amazon Best Sellers Rank: #1,114,430 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

Most Helpful Customer Reviews

35 of 39 people found the following review helpful By wogan TOP 500 REVIEWER on October 15, 2011
Format: Hardcover
This is a cookbook for those who wish to have some complex flavorings and offerings and have the time to prepare the recipes that are described with great detail. This is why this is a weekend cookbook; you will definitely need the hours that a weekend provides for many of these dishes. There is plenty of help and guidance, but this is certainly not for the beginning cook or those who just want simple comfort food or have simple tastes.

A section of menus is provided using recipes that are included in the pages. Menus are for the following meals: Mexican, Vietnamese, Italian, Indian, Chinese, Winter Holiday, Potluck Thanksgiving, and Vegan Thanksgiving - that alone will be a reason for some to buy this book.
However do not think these are the simple menus they might sound like. The Mexican Comida is an example of what all these menus have...an introduction, a schedule of days in advance preparation a picture of the feast with dishes labeled, kitchen tools and supplies needed and unique culinary techniques. Then the food consists of: tomatillo salsa with fresh cheese from El Cardenal, Jicama & mango sticks in chili and lime, Yucatan pork in banana leaves, black beans & rice, corn tortillas, chili-spiked Mexican wedding cakes, watermelon water.

There are suggestions for wine throughout the book, information given includes, serving size, prep time, cooking time, how long it can be refrigerated or frozen. Culinary tips are also incorporated. Recipes included are: starters, snacks and small plates, soups and salads, pasta and grains, casseroles, vegetarian and vegan main dishes, poultry, fish and seafood, pork, lamb, beef, sides and sweets. There are many pictures of the dishes throughout and there is an index.
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18 of 20 people found the following review helpful By tg seattle on March 11, 2012
Format: Hardcover
I love to read cookbooks like books, and will say that this a book that is good for that with silly quotes, beautiful pictures and some great tips. That being said I've made 2 things from this book; 1) the ricotta gnocchi with saffron tomato sauce. Besides making my own ricotta for it which was scrumptious, this dish was a lot of work and really underwhelming. While the gnocchi had a decent texture, it seemed like a waste of delicious homemade ricotta. The tomato sauce was just, meh. My own homemade sauce without using expensive saffron would've been better. 2) I was scratching my head at the two hour cooking time for farmhouse potatoes but trusting that she wouldn't recommend it otherwise, I went ahead with it and ended up with slightly blackened salted and fenneled rocks. Again, a lot of work and a waste of some good potatoes that I could've done more simply.

I doubt I'll try any more recipes. Most of them would require several errands to specialty stores and I am cautious about going through the effort if the end result is anything like my previous two tries.
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9 of 10 people found the following review helpful By A.Francis on February 14, 2012
Format: Hardcover
Yet another great book from the Kasper/Swift duo of Splendid Table fame.
This book is full of great ideas and really delicious recipes. Some are complex, but the majority are quite simple and in all honesty no one writes recipes better than this team. There is a great section on shopping ethnic markets and an entire menu section with lots of cultural information included. The recipe for Lamb with Smoked Romesco is sensational as is the Ricotta Gnocchi and the Playboy Steak with Preserved Lemon Gremolata. Wine suggestions are included as well and the reasoning behind the choices nicely explained. Lots and lots of vegetarian options too and even some vegan things. I will cook from this book for years.
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2 of 2 people found the following review helpful By carmenivy on January 28, 2014
Format: Hardcover
I really enjoy the show on public radio, but the cookbook isn't that great. I made the Not Boston Baked Beans, and they are sooo sour and vinegary. I always cook exactly by the recipe the first run through, then tweak as needed...but I won't be making these again. My house smells horrible now.

Plus, there aren't that many pictures. I want to know what each step looks like, or at the very least, a picture of the finished product. Seriously.

Also, I get a very uppity vibe from this cookbook. Kind of like, "If you don't already know, we're not explaining it to you."
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1 of 1 people found the following review helpful By Mr. Steve on July 20, 2012
Format: Hardcover Verified Purchase
Another great cook book from the Splendid Table folks. At our house we love the format of these books because besides the recipes for delicious meals there's interesting information about the food, the history, preparation tips and everything that will immerse you in the cooking experience. You will come out feeling like a chef instead of just an ingredient assembler!!
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1 of 1 people found the following review helpful By Jim Lightcap on February 25, 2014
Format: Hardcover Verified Purchase
WONDERFUL BOOK TO SIT AND READ.....MADE ME WANT TO GET UP AND COOK MORE.....ESP. ON WEEKENDS.!! WE ENJOY HER PROGRAM ALSO ON NPR
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Format: Hardcover Verified Purchase
Great book and fantastic recipes and the ones I've started were easy to prepare.
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5 of 8 people found the following review helpful By R. Carter on December 27, 2011
Format: Hardcover Verified Purchase
This is a great cookbook! It is rare to describe a cookbook as a good read, but this one really is. The recipes are not only tantilizing, but the "book" is fun to read.
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