Here is yet another way to use the book, Eating Well, Living Better, as a guideline. Instead of using just the herb crusting listed on page 221, the pork center rib roast was coated with an addition of dried apricot paste and pumpkin seed to form a delectable crust. Pumpkin seeds were seasoned, roasted (or can be purchased in this state where they are often called pepitas) and then ground. Combined with fall seasonings and some apricot paste the roast was finished off in the oven and served over a watercress purée and topped with a port and fig reduction sauce — with some butternut squash fries on the side for good measure!
Categories
Recent Blog Posts
Tags
banana
Beef
Bison
blueberry
blue cheese
bread
broccoli
butternut squash
Carrots
chicken
climate change
culinary medicine
curry
dessert
duck
fat
Fish
ginger
health
Lamb
lemon
mindfulness
pasta
Peas
pizza
Pork
Potatoes
ras el hanout
red meat
risotto
salmon
Seafood
shrimp
smoked
soup
spice
spice blends
spices
spicy
sustainability
thyme
tomato
Tomatoes
turmeric
winter squash
Related Posts
Culinary MedicineHealthy LivingHeart Health
More Fat, Better Health!
More Fat, Better Health!
Chef Dr. MikeApril 26, 2022
Culinary MedicineHealthy LivingMain DishPoultry & MeatsVegetables & Fruits
Mandarin Miso Pan Seared Duck Breast with Bok Choy “Ramen”
Mandarin Miso Pan Seared Duck Breast with Bok Choy “Ramen”
Chef Dr. MikeJune 15, 2021
Culinary MedicineHealthy Living
What is ‘Eating Healthy’?
What is ‘Eating Healthy’?
Chef Dr. MikeFebruary 24, 2021