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Posted Nov 12, 2010 in Food | 6 Comments

Modern Hostess: The Roastess with the Mostest

When hosting a dinner party at home, it’s all about maximizing your time with your guests, which means minimizing your time in the kitchen. A great way to cut down on your kitchen time is by serving a roast. The great thing about a roast is that once you’ve flavoured it, the oven does all the work for you; all you have to do is slice and serve! Plus, most people just love a nice piece of meat, which contains so much flavor on its own so that you really don’t have to do much to make it taste amazing.

Although I love beef just as much as the next person, I really enjoy roasting pork. It’s a lot leaner than red meat, but more flavourful than chicken. I do love chicken, but it can be a little on the dry and bland side if it’s not cooked properly. There is also the whole issue of white versus dark meat, and the small size of the bird is problematic if you’re feeding a crowd. Roasted pork loin is a great main course option to serve at a dinner party, and if you haven’t tried it, you should!

While trying to decide how to prepare a beautiful piece of pork loin that I purchased at my local butcher the other day, I turned to a cookbook written by my favourite chef for inspiration: Everyday Italian by Giada de Laurentiis. I decided to try her recipe for Roasted Pork Loin with Fig Sauce, because it looked fantastic, and upon reading the directions, I discovered that it was so simple to make. All I had to do was season the meat, and place it in the oven. The sauce was also really easy to prepare. I served the meat with mashed squash, which I steamed with a drop of butter and garlic until softened, and then mashed and seasoned. Kind of like mashed potatoes, but better! Finally, since it is thanksgiving season, and to add a pretty shot of green to the plate, I blanched some green beans (which means I cooked them in some salted boiling water for about 30 seconds, then dropped them into an ice bath, which stops the cooking process and retains a nice crunchy bite, as well as their sharp green color) and then sautéed them with a little bit of butter and a sliced shallot. The final plated result is pictured below. I love combining different colors on a plate; I truly believe that when your food looks good, it tastes better.

Since roasted meat can be heavy, I wanted to serve something nice and light, but still impressive, for a starter. I had some leftover fresh dill, and since I know how great it tastes with salmon, I decided to make salmon tartare (recipe below). It was fresh, flavorful, and vibrant, easy to prepare, and most importantly, delicious.

Autumn is a wonderful time for apples, so I figured I would use this crisp and juicy fruit for a dessert. Rather than slaving over a pie, or anything else that required preparing dough, I decided to make Martha Stewart’s Baked Apple Wedges recipe, and serve them over ice cream with some toasted chopped almonds. Yum!

The next time you’re wondering what to serve a group of guests for dinner, try a roast. It’s warm, comforting and hearty, and even though it does take some time to cook, it’s really easy to make. Enjoy!

Spicy Salmon Tartare

Ingredients:

- 1/2 pound fresh salmon, diced

- 1 shallot, minced

- About ¼ of a red onion, minced

- 1 tbsp fresh dill, chopped finely

- 1/4-1/2 tsp crushed red pepper flakes (depending on how spicy you want it)

- 2 tbsp olive oil

- 1-2 tsp lime juice (from about half a lime)

Directions:

Combine all ingredients. Add lime juice right before serving, as it will cook the salmon. Serve with small pieces of toasted bread or baguette, brushed with olive oil and baked at 375 for 7-10 minutes, until edges are golden brown. Can also be served with crackers.

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  1. Dollard-Des-Ormeaux says:

    Those pictures looks so professional. Very impressive!

  2. Sooo proud of you! Everything looks great( minus the chazzar of course) the pictures are fabulous.
    Mazel tov on the launch
    Lucky Harley. I guess he’ll be doing lots of sampling!

  3. Carla Daniels says:

    This looks great. Your pics are awesome. My mouth is watering. Well done Lindsay :)

  4. Pork is the most underrated meat out there!!

    Lean, hearty and delicious.

    I can’t wait to make this!!!!

  5. A WORK OF ART MADE SIMPLE. CONGRADULATIONS TO THR CHEF!

    DONE LIKE A TRUE PRO!!!!!!

    LOOK FORWARD TO YOUR NEXT BLOG.

    JOHN

  6. Well done. You made it all sound so easy and with such a beautiful presentation. Keep on blogging.

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