Friday, July 8, 2011

Elora Gorge, Snacking, Mr. & Mrs. Wales.

Yesterday we visited friends who moved out to Elora First time we Elora Gorgehave been to their house. We went early in the day because another friend had to leave early. Had a very enjoyable meal with tacos which we made with scallops and chicken. Together with lots of other goodies. Elora is famous, for its gorge which attracts visitors far and wide. I know people tube down it, not sure what other modes of transport are used.

I didn’t catch it all, it was on GMA just as I got up this morning, but Snackingthere was a segment on obesity with particular reference to snacking. All the figures quoted are American, but the statistics are applicable to Canadians too. This picture of a driver stuffing himself while driving is so typical. Snacking as such is not too bad, it depends on what you snack. Fruit and vegetables are a good trend. A big problem is the availability of sodas and unhealthy foods in vending machines. Obesity is definitely a major epidemic in north America.

The Americans are fascinated with the Duchess of Cambridge and Slave Lakereally looking forward to her visit. They are currently showing knock offs of some of the dresses she has worn during her visit to Canada. Apparently these sell out almost before they reach the stores. They are impressed because she wears things more than once. As a couple they are certainly making changes. Their visit has been very popular in Canada, particularly when they broke their rest schedule to visit Slave Lake which had recently suffered from a devastating fire.

I have never cooked the following recipe, but a friend in the Philiippines recently did so and her hubby is demanding it again. If you can get your butcher to French the roast for you, so much the better. I left in the notice about cooking pork as those of us who are older still cook it very well done, this is considered no longer necessary.

Herb-Crusted Pork Rib Roast with Red Wine Sauce

Recipe from



1 8-rib loin rib, center cut, chine bone off
salt and pepper
2 tablespoons fresh sage, chopped
2 tablespoons fresh thyme, chopped
4 tablespoons fresh rosemary, chopped
1 cup dry red wine
1/3 cup heavy cream
2 shallots , finely diced
6 tablespoons unsalted butter, (3/4 stick), cut into 10-12 pieces

Cooking Directions:

New USDA Guidelines

Preheat oven to 375 degrees F.
Trim rib bones of roast of all extra meat (this is called "frenching"; you can do it yourself or ask the butcher to do it for you). Season roast on all sides with salt, pepper, sage, thyme, and rosemary. Place roast, fat side up, in shallow roasting pan. Roast for 1 1/2-2 hours (20 minutes per pound), or until internal temperature reaches 145 degrees F.

Meanwhile, in a medium saucepan over medium-high heat, combine wine, cream, and shallots and bring to a boil. Cook, stirring occasionally, until reduced to 2/3 cup, about 10 minutes (adjust heat to avoid boiling over). Remove from heat and whisk in butter, 2 or 3 pieces at a time, waiting until pieces are melted before adding more. Season with salt and pepper. Cover to keep warm and set aside.

Remove roast from oven and let rest 10 minutes. Cut between rib bones. Serve sauce at the table.

Yield: 8 servings

Serving Suggestions:

Elegant and rich for a special dinner. Serve with roasted potatoes, buttered green beans, salad and dinner rolls.


Calories: 390 calories
Protein: 28 grams
Fat: 27 grams
Sodium: 80 milligrams
Cholesterol: 115 milligrams
Saturated Fat: 13 grams
Carbohydrates: 3 grams
Fiber: 0 grams

Random Tip:

Don't overcook your pork!

Have a great day


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