(2003-02-25) Cooking Roast

MegNut Cooking-moment Of The Day: start out looking for a new way to make fennel (I usually just coat them in Olive Oil, garlic, salt and pepper, then roast in the oven), end up making Tuscan pork roast with fennel. The first time I (a) bought meat at the butcher counter (yikes, $6.29/lb for rib roast with the bones in) or (b) brined a meat. Used the Cooks Illustrated BestRecipes Italian Classics cookbook as a guide. But cheated by not butterflying the meat and hand-making rosemary/garlic paste to spread between the meat and bones. I love the smell of unemployment in the afternoon...

(Later...) The meat was a bit overcooked, but still quite yummy, esp with the 2nd veggie of roasted red peppers. And the bread-pudding made with raisin bread for dessert was awesome.