A variation on Scott Conant’s balsamic molasses glazed, scored, pork loin roast, bone-in. For the glaze, since I’m not a molasses fan, I suggest substituting honey or maple syrup. In a medium saucepan, brown 1/2 onion chopped in a little olive oil, add 1 cup balsamic vinegar, 2 tsp. thyme. Boil to reduce by half and put in a pyrex cup. In the saucepan, boil 2 cups chicken stock, boil to reduce to 1 cup. Add back the balsamic reduction. Stir in 1 cup molasses, honey or maple syrup, 1 tbs. Dijon mustard, 1/4 tsp. red pepper flakes, 1 tbs. garlic powder. Boil until thickened. Let cool.
Pre-heat oven to 500 degrees. Prepare a 3-5 lb. pork loin roast bone-in. Pat dry and put in a large roasting pan. Score the fat on top in cross-hatched pattern, not too deep, with tip of knife. Sprinkle sea salt on top. Brush glaze over the roast, making sure it penetrates the slits. Put in the very high pre-heated oven for 10 minutes. Remove roast and turn oven to 275 degrees. Wait until oven reduces to 350 degrees and put a cookie sheet of water under roasting pan. Put roast back in on middle rack for 2 hours.
Carol’s RecipeDetours. One pot meals. Use your instincts, common sense, taste. Best ingredients. It’s not the science, it’s the art of cooking.
Braised Veal Shanks- Pilfered parts of Portale, Romano, Bastianich recipes.
Preheat oven to 375 degrees. 5-6 veal shanks, 2″ thick, towel dried. A shallow dish of flour to dredge. Coarsely chop-2 carrots, 3 celery stalks, 2 leeks, 1 small onion. Peel and section a large orange. Also on hand, 3 tbs. tomato paste. 1 cup dry white wine. 3 cups chicken stock, olive oil.
In a large stock pot, brown flour-dredged veal shanks in olive oil on both sides. Set aside in bowl. Brown carrots, small onion, celery. Add the tomato paste and after browning it up in the middle of the pot, stir into the veggies. Add the white wine and boil to 1/3 reduction. Add back the veal shanks. Add the orange sections and leeks. Stir. Season with 1/4 tsp. cloves, 4 cloves mashed garlic, 1 tsp. thyme, ground black pepper, salt to taste. Add the chicken stock and bring to boil. Cover. Bake in oven for 1 1/2 hours. Uncover. Bake for another 1/2 – 1 hour until thickens. Serve with baguette.