Dark Chocolate Pistachio Gelato Tartufo

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Until last week I had never heard of Tartufo. Was I ever missing out…..Dark Chocolate Pistachio Gelato Tartufo is now on my, I will be making this again, and again, and again list!

Dark Chocolate Pistachio Gelato Tartufo

Delizioso doesn’t begin to describe this incredible dessert. Tartufo is an Italian ice-cream dessert originating from Pizzo, Calabria. It’s normally two or more flavors of ice cream, with either fruit syrup or frozen fruit — typically raspberry, strawberry or cherry — in the center. Its then covered in a shell made of chocolate or cocoa, but cinnamon or nuts can also be used.


Dark Chocolate Pistachio Gelato Tartufo

So, I looked this up on Wikipedia and the Tartufo di Pizzo ice cream was invented in 1952 when a relative of King Victor Emannuel II came to Pizzo in honour of the celebration of an aristocratic marriage. For this occasion many guests were invited for an elaborate dinner. Unfortunately the hosts did not have enough cups to serve the guests the ice cream dessert, but a clever pastry maker named Don Pippo de Maria came up with a creative solution. Continue reading “Dark Chocolate Pistachio Gelato Tartufo”

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Roasted Beet Salad

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Super simple, easily elegant, sinfully delicious………………….. Roasted Beet Salad.

Roasted Beet Salad

I only remember beets two ways as a kid….from a can…….or pickled beets. I don’t think I ate either and was truly amazed when I ate them for the first time as an adult.


When I began gardening, I planted them and canned pickled beets every year. I’m kinda over the canning. It’s a wonderful thing and maybe when I retire….. someday…… I will pick it up again. It was nice to have your own fresh veggies in the winter……your own organics.

Roasted Beet Salad

These days, I purchase beets, organic when I can and roasting is my preferred method of cooking. Roasting beets intensifies their flavor, it brings out an earthy sweetness, and makes them easy to peel.

To roast beets cut the tops off leaving about two inches of the stem. Leave the tap root……the thing that looks like a tail on…..don’t cut it off. Scrub the beet to remove any dirt and place beets on a cookie sheet lined with tin foil. Use enough foil to cover the beets. Wrap tightly. Place the beets in a 400* oven for 45-55 minutes or until fork tender.

Roasted Beet Salad

Once the beets are roasted, remove from the oven and open the foil to allow steam to escape….be careful!

Allow the beets to cool enough to handle them, the skins will slide right off. You can then cut off the tap root. Then slice, cube, chunk……whatever you desire.

Roasted Beet Salad

I wanted a simple recipe that let the flavor of the beets shine, so I made a simple vinaigrette and tossed the beets….I cubed mine……in the vinaigrette and allowed then to set while I toasted the walnuts.

Blue cheese with its pretty blue green marbling and tangy flavor is the perfect accompaniment to the beets and walnuts. If you are not a fan of the blue cheese goat cheese would make a great substitute.

Roasted Beet Salad

If you are looking for a easy, beautiful, side dish look no further than Roasted Beet Salad.

Roasted Beet Salad
Author: 
Serves: 4
 
Ingredients
  • 2 cloves garlic , minced
  • ¼ cup red wine vinegar
  • ¼ cup olive oil
  • 1 teaspoon dijon mustard
  • 5 large Roasted Beets, peeled and cubed
  • 1⁄4 cup chopped toasted walnuts
  • Salt and freshly ground black pepper
  • Blue Cheese
Instructions
  1. Whisk garlic, vinegar, olive oil, dijon mustard, and salt and pepper until emulsified. Add beets and toss to coat.
  2. To serve top beets with toasted walnuts and a wedge of blue cheese.

 

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Cranberry Orange Pork Roast

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Cranberry Orange Pork Roast……cranberries, with a whisper of orange……..the prettiest little pork roast you will ever see….or serve!!

Cranberry Orange Pork Roast

When fall is here and the temperature starts to drop, I think back to Sunday dinners with my family. First off, let me just say that my family is one in a million. As kids my cousins and I spent many a happy Sunday at someones house and there was alway a big Sunday meal. It was usually at noon…….just after church and so us kids could get home and get ready for bed…..school on Monday you know!

Cranberry Orange Pork Roast 1


Now, when I was growing up, crockpots we not the norm. I remember my Grandmother and Aunts cooking up a storm in their kitchens, and the smells that came from those kitchens…..well nothing else can quite compare.

So, in honor of fall and my family… Cranberry Orange Pork Roast. The prep for this is very simple and using the crockpot makes a “start it and forget it” main dish.

A nice boneless pork loin roast, seasoned with salt and pepper and browned in just a bit of coconut oil. Browning the meat seals in the flavor and gives the meat a beautiful brown caramel color. Then into the crockpot.

Cranberry Orange Pork Roast 5

Next in a small bowl, some dried cranberries… deep red, tart and slightly sweet, orange marmalade… bright, sweet, and bursting with citrus flavor. A bit of balsamic vinegar (fermented wine grapes barrel-aged for many years) for its rich, dark brown, sweet-sour flavor and brown sugar for an extra touch of sweetness.

All of this poured over the browned roast and cooked for 3-4 hours on low in the crockpot.

Cranberry Orange Pork Roast 7

I knew the flavors of this dish would work and taste great, but I was not prepared for how really pretty it was……the cranberries reconstituted and looked like they were fresh. The sauce was sweet tart and a dark umber color with little flecks of orange peel…..beautiful!

I did add a cornstarch slurry to thicken the sauce, but only because Tim and I like a thicker sauce.

Cranberry Orange Pork Roast with some new potatoes or rice, and some nice fresh green beans…….a beautiful Sunday family dinner!

Cranberry Orange Pork Roast Collage

Cranberry Orange Pork Roast
Serves: 8
 
Ingredients
  • 1 boneless pork loin roast (3 to 4 pounds)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon coconut oil
  • ¾ cup orange marmalade
  • ½ cup dried cranberries
  • ⅓ cup balsamic vinegar
  • ¼ cup packed brown sugar
Instructions
  1. Sprinkle roast with salt and pepper. In a large skillet, heat coconut oil over medium-high heat. Brown roast on all sides.Transfer browned roast to a 6-qt. crock pot.
  2. In a small bowl, mix marmalade, cranberries, vinegar and brown sugar until blended; pour over roast. Cook, covered, on low 3-4 hours or until tender and the internal temperature should read at least 145°.
  3. Remove roast from crock pot. Let stand covered with foil for about15 minutes before slicing to allow juice to stay in the meat when sliced.
  4. Remove fat from cooking juices. Serve pork with sauce
Notes
For a thicker sauce use 2 teaspoons of cornstarch and 2 teaspoons of water mixed and add until desired thickness.

 

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