I have to give Tony props for my breakfast yesterday.  Don’t get me wrong, I love when Tony cooks for me.  The only thing is that he is a bit heavy handed with the olive oil and cheese. Be right back

However, yesterday he brought me my breakfast and said “I only used Pam, no oil, two eggs, half a baked potato and a tiny sprinkle of cheese.”  Thanks honey – it was delicious!

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We ate such a late breakfast that neither one of us had lunch.  I did nibble on some things I am making for dinner today – a few tastes of my Italian Wedding Soup, and nibbled on cheese and crackers.  And I tasted a couple meatballs for the soup, you know, for quality control.

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For dinner I decided to smoke a pork roast.  I need to practice with the smoker because the temp was a bit high – around 250 and I would have rather had it around 200, so it cooked faster than I would have liked, but it was delicious.  Although my spice rub was a tad too spicy for Tony. Devil

  • 1 tablespoon dry mustard
  • 1 tablespoon paprika
  • 1 tablespoon dark brown sugar
  • 1.5 teaspoons garlic powder
  • 1.5 teaspoons onion powder (left out because we hate onions!)
  • 1.5 teaspoons celery salt
  • 1 teaspoon cayenne pepper

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I cooked the fat side up first, then flipped it.  This was a really lean pork roast and ended up only taking an hour to cook.

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Since I don’t make dessert too often, I am always worried when I try out a new recipe.  I wanted to make an apple tartlet, the only problem was that most of the recipes I found for the dough called for two sticks of butter!  So I made up a dough recipe until it looked like the right consistency.

Tartlet Dough

  • 1.25 cups of flour
  • 7 tablespoons cold butter
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 3 Tablespoons cold ice water

I put everything but the water in my food processor, and processed just until the butter was incorporated in the flour.  Then with the machine on, I poured in the water and stopped once it all came together.

I weighed out 1.8 ounces for each tartlet – each one got half an apple that had been sauteed in 1/2 tablespoon of butter and 1 tablespoon of sugar.

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I brushed each one with a bit of egg wash (1 egg yolk mixed with 1 tablespoon water) and sprinkled a bit of brown sugar on top.

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I made a simple peanut brittle for a garnish.  And when I actually plate it, I am putting a small scoop of vanilla ice cream on top of the tartlet, then stick the peanut brittle on top.  The brittle is just one cup of sugar, 1/2 cup of water, pinch of salt.  Bring to a boil without stirring.  Once it comes to a boil, stir occasionally until you get the desired color – mine took just 10 minutes.

Remove from heat, stir in peanuts then pour into a pan lined with parchment paper.  Once cooled, break into pieces.

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Doesn’t that look pretty?  Not bad for someone who doesn’t bake very often, and Tony gave my crust two thumbs way up! Thumbs upThumbs up

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Alright, I gotta scoot – need to do a clean sweep and finish cooking.  Just about to put rosemary sea salt rolls in the oven – yum!

Enjoy your Easter!