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!
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Topic: Cooking by the book. (Read 894 times)
