It’s fun to have family dinners. Everyone pitches in to help cook and the conversation is lively and interesting. My 3 daughters are all grown and building their own families now. Instead of feeling left out, I feel very lucky that we have added their spouses and significant others to the table. I am also thrilled that I have an adorable grandson and a grand-daughter on the way. Sharing special times with family is what makes life wonderful.
I also get time on my own to pursue my career, build my photography business and to write my blog. Who said you cannot have it all? People have been telling me that for years and I have never listened. I think we can make most of our dreams come true if we are willing to work toward them every day.
To quote a couple of wise people:
“The future belongs to those who believe in their dreams.”
“I don’t dream at night, I dream all day; I dream for a living.”
This recipe is a great family style meal that can be coooking while you spend time with your family. For years, rack of lamb was the more common of this type of roast The rack of pork was saved for the crown roast of pork which was served filled with stuffing. I really enjoy this style of roast because the bones bring lots of flavour to the meat and you can just slice between the ribs and serve each person a chop. The meat retains more moisture when cooked as a roast than if you were to cook chops on their own.
The roast was very moist and delicious and it is a relatively simple dish. The wine, rosemary and salt rub add some interesting flavours.
Roasted Rack of Pork, Sicilian Style
Makes 4 servings
one 7-8 rib rack of pork
1 tbsp. coarsely crushed black peppercorns
1 shallot, minced
4 sprigs fresh rosemary, whole
12 small red potatoes, skin on
3 tbsp. extra virgin olive oil
1 cup dry white wine
Preheat oven to 400 degrees F.
Lay roast in a medium-sized roasting pan, rib side down. Rub the salt all over the pork, slightly pushing it into the meat.
Sprinkle the top with pepper and shallots. Lay fresh rosemary sprigs on roast or tuck under butcher’s string, if roast has been tied.
Surround the pork with washed red potatoes. Season potatoes with salt and pepper, sprinkle with olive oil.
Roast the pork and potatoes for 45 minutes. Pour the wine gently over the pork. Continue to roast, basting often for an additional 30-40 minutes or until the meat is cooked and potatoes are tender.
Transfer pork to a cutting board and let stand for 10 minutes.
Transfer the potatoes to a serving platter and cover with slices for the rack of pork. Arrange with fresh rosemary and serve.
Recipe adapted from The Country Cooking of Italy by Colman Andrews