New england clam chowder
An authentic New England Clam Chowder that's super hearty and tasty.
Tastykitchen.com
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Pork loin, the julia child way (sort of)
Pork second courses
The first recipe that came out of Julia Child's Mastering the Art of French Cooking and landed firmly in my kitchen collection of go-to recipes was the dry marinade for pork. I've altered it to suit what I have on hand and increased the garlic to massive proportions (we love garlic!). A long marinade in the fridge is key to deep infusion of the earthy-garlic marinade. Julia instructs you to scrape off the marinade before roasting, no way I would waste all that garlic! So I opt to start the roast covered to protect the garlic from browning (and bittering) too quickly. I've also added one of the ways I make gravy out of the pan drippings, pork loin doesn't release as much juice as a turkey so you'll need a bit of stock to create a sauce. Corn starch was chosen to keep this dinner gluten-free! <br /> <br />This was such a smash hit the first time I made it, it's the first thing pulled out when tenderloin is on the menu.
Oct. 1, 2021, 11:50 a.m.
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