Great Pork Roast recipe

I had a hectic day!  I am glad I used this recipe so dinner was ready when I got home!

I cooked this in the Cuisinart Multi-Cooker

 4 -5 pound pork roast
3 oz Orange Juice
1/2 cup of good wine - I used a white Zin but any white wine would do
1 onion - sliced
8 cloves of garlic
4 pieces of bacon

Salt and Pepper the roast on all sides.  Pour the wine and Orange Juice into the cooker.  Add half of the onions and put the roast on top of the onions. Add the rest of the onions. Cut the garlic cloves in half and sprinkle on the roast and in the cooker.  Place the bacon over the roast.  Turn cooker on HIGH for 4 hours.

After four hours the roast should be falling apart tender.  If not cook a little longer.  I had this with some applesauce, cottage fries and green beans.  Tasty!!

QUESTIONS FROM READERS AND CONSUMERS

This week I received a lot of questions about omelets.  I have covered some issues about this in earlier posts but thought it would be good to update new readers too.

At the recent class I asked how many people had trouble with omelets.  Over 80% raised their hands. One of the most common mistakes that people make with omelets is to add milk or cream to the eggs.  That may be good for scrambled eggs ( I only add it near the end - I will explain that in another post) but for an omelet is a bad idea.  I add a little water. Water creates steam which makes for a fluffy light omelet.  Milk and cream do not. So add about teaspoon of water for three eggs and whisk it in.  When you do you will see that egg mixture gets frothy and light.  

The other issue is temperature. Eggs are a delicate protein. Treat them gently. If your pan is screaming hot they will burn and turn dark brown.  NOT GOOD!  Also as the eggs set, lift the edges of the eggs and let the uncooked eggs run underneath. This creates layers and helps the omelet to rise in the oven. A really good omelet is finished in the oven under the broiler. Don't try to cook it completely on the stove as the bottom will burn and your filling may not get cooked or melted as intended.  Add your ingredients before you put the pan under the broiler. Watch the time under the broiler as it may be hotter than you think.  When the omelet is puffy and the filing is hot it is done.  Remember that there is residual heat so take it out sooner rather than later.  You can always put back under the heat but you cannot take the heat out once it has gone too far.

That is just a few things you can do make a really good omelet. So get your whisk and see what you can do. A little practice and you can make omelets like a pro.

GREAT CLASS!!

We  had an awesome class today!  The Panettone Stratta ( Bread Pudding) was off the hook! And the home made sausage was super  I added some grated Apple to the sausage and it make a lot of difference.  So here is the Schedule for the rest of December

Dec 11 - The Feast  12noon -

Dec 17 - Sous Chef and Guest Chef.  - Prime Rib  and Holiday Buffets - Chef Greg joins me.

Dec 18 - My Day to be the Guest Chef - recipes from my cookbook and DAVIS DUST premier party!

So come on down and join us!!