Friday, April 30, 2010

Cooking and bonding

My friend invited me last Sunday for a dinner in their house. Before the dinner she asked me to help her to cook pork and apricots with mashed sweet potatoes in a slow cooker or crock pot. We roasted a boneless pork shoulder, peeled and cut the potatoes in chunks then placed in the bottom of the pot. We trim the fat from the pork roast and rub with the combine mixture of the tarragon, fennel seed, garlic, salt, and pepper in a small bowl.

We cooked the pork roast on top of sweet potatoes with broth and apricot nectar for 3 hours. Then we serve it a serving platter and mashed the sweet potato chunks. As the sauce we whisked the remaining apricot nectar and cornstarch then combined with the skim fat from the pork roast. We cooked and stirred over medium heat until thickened and bubbly for 2 minutes. And viola, after a long wait we savored the sumptuous dinner.


design by