CONFIDENT in the KITCHEN

Braised Pork Loin

Welcome » Braised

No one enjoys dry braised pork loin, and yet many recipes call for a blazing hot oven that shrinks the flesh, leaving it mealy. I prefer a gentler approach, first searing on the stove top, and then covering for a gentle braise in the oven. We use seasonings that rev up the overall flavor while allowing for various condiment pairings. Our personal favorites are red pepper onion relish, orange marmalade, and Kansas City-Style barbecue sauce. The relish and the marmalade are particularly wonderful if warmed before dressing the meat. Decorative and delicious!

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Braised Arm Roast

Welcome » Braised

When Mark was a boy, a big roast was a part of the Sunday tradition. His mom learned from her mother that a long, low oven is key to transforming an inexpensive cut of meat into a tender treat. If possible, select a roast directly from the butcher instead of from the prepackaged cuts. The shape and trim are generally superior, and yet the cost is about the same. Leftovers freeze extremely well in freezer bags, which are then easily defrosted in the microwave for quick weekday lunches. Just right on Bread from Heaven rolls.

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