Cooking by the book.

[mike.stavlund]

Another thrift store find this week, copyright 1990.  I've got older and newer Weber cookbooks, but none with this sweet lay-flat hybrid spiral binding.  Really nice to lay out while you're cooking.

Full cover spread... for just a moment I thought I had seen these same skewers two aisles back, but that was wishful thinking.

Here's the main thing that inspired me-- some kind of sweet potatoes from New Zealand.  I didn't go to new Zealand, but I did buy some sweet potatoes on the way home.

We've been trying to make some space in the freezer by cooking up what's in there, and so I've been defrosting a pork loin too.  And paging through the same book I happened across an interesting recipe for stuffed pork loin-- instead of butterflying or roll-cutting the loin, it suggested *cross-cutting* (against the grain of the meat) in one-inch increments, about halfway through the roast.  Then stuffing the pockets with an apple/onion/bread/herb stuffing and tying it all back together.  Worked out pretty well. 

And my version of the potatoes, roasted in foil, then halved and twice-baked with some lump. 

All in all, a nice way to justify another $3 Weber cookbook on the shelf!



Sent from my iPhone using my fingers

[1911Ron]

Interesting idea on the pork loin, the loin and the sweet potato's look great!

[WNC]

Loin looks great!