Cooking Recipe Cooking Articles >>Roast Rack Of Pork With Grain Mustard Sauce
by News Canada
(NC)—An economical and spectacular alternative to racks of lamb or veal. Ask your butcher to leave the rib bones a decent length for an arresting presentation. This cut has the optimum combination of taste, texture and fat content.
Serves 6 to 8
Ingredients
1 tbsp coarse black pepper 15 mL
1 tbsp chopped rosemary 15 mL
1 tbsp Dijon mustard 15 mL
3 garlic cloves
1 rack of pork
1 tbsp olive oil 15 mL
sea salt
1 cup white wine 250 mL
1 cup veal stock 250 mL
1 cup 35% cream 250 mL
2 tbsp grain mustard 30 mL
• Pre-heat oven to 325ºF (160ºC).
• Combine pepper, rosemary and mustard to make a paste.
• Cut garlic into slivers, and, using a sharp knife to make incisions, insert into pork at even intervals.
• In a large oven-proof skillet or heavy roasting pan, brown pork in olive oil. Spread rosemary paste over fat side of rack and sprinkle with sea salt.
• Roast for about 90 minutes, or until internal temperature reaches 150ºF (65ºC) on a meat thermometer. Remove and allow to rest for at least 10 minutes.
• Pour white wine and veal stock into pan, stirring well with a wooden spoon to incorporate all the brown bits. Bring to a boil and reduce sauce to about one cup.
• Reduce heat and whisk in cream and mustard. Continue cooking until thickened slightly.
• Slice meat between bones and pour sauce over.
Visit www.porkpeople.com for more recipe ideas.
- News Canada
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About The Author
News Canada provides a wide selection of current, ready-to-use copyright free news stories and ideas for Television, Print, Radio, and the Web.
News Canada is a niche service in public relations, offering access to print, radio, television, and now the Internet media, with ready-to-use, editorial "fill" items. Monitoring and analysis are two more of our primary services. The service supplies access to the national media for marketers in the private, the public, and the not-for-profit sectors. Your corporate and product news, consumer tips and information are packaged in a variety of ready-to-use formats and are made available to every Canadian media organization including weekly and daily newspapers, cable and commercial television stations, radio stations, as well as the Web sites Canadians visit most often. Visit News Canada and learn more about the NC services.
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My Mother's Recipe Box
by Rachel Paxton
Remember the days when cookbooks weren't so readily available, and you or your mother relied on only one or two different cookbooks for cooking all of your family's meals? I still have my mother's old cookbooks, as well as my grandmother's. Each one is worn from age and use--if you flip through the tattered pages it is obvious which recipes were turned to time and time again. These cookbooks will always number among my most precious treasures.
When our mothers wanted to try new recipes, they most likely didn't run out and buy new cookbooks. They often didn't have the extra money to spend, and often there weren't very many to choose from. So where did they get new recipes? From each other.
When I was a child I remember my mother exchanging r 
My Mother's Recipe Box
Recipe
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The Official "Parenting" Cheesecake Recipe
by David Leonhardt
Whoever writes all those fancy cookbooks has never been a parent. To begin with, the pages are never spill-proof, almost guaranteeing that somewhere in the middle of mixing ingredients, a spill will cover the remaining two ingredients listed. This means that parents must learn to improvise.
Some would suggest that the very thrill of cooking is experimentation. So what’s the big difference between oregano and cayenne pepper, anyway?
Then there are all those "quick" recipes to "serve your family" gracing the pages of women's magazines. NO recipe is quick with Little Helper's assistance.
For the benefit of parents everywhere, I have taken my favorite cheesecake recipe and translated it into parentease. The non-parent version is a The Official "Parenting" Cheesecake Recipe
Recipe
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Seafood Fettuccine Alfredo
by Richard Massey
Seafood Fettuccine is always a top seller in our restaurants. Any pasta alfredo recipe is easy to prepare making it a great choice for family and friends. The alfredo sauce can be made several days in advance, so when it comes time to make the meal it’s a breeze. Once you master the sauce, you can use any type of protein, vegetable or pasta you desire. Giving you and endless variety of meals for the future.
Serves 4-6
16 ea Prawns (31-35 count)
8 oz. Bay scallops
1 cup Flour – all purpose
12 oz. Fish (choice of salmon, cod, halibut) – cut into 1” pieces
8 oz. Clams
6 oz. Mussels
3 oz. White wine (optional)
4 Tbsp. Olive oil
¼ tsp. Kosher salt
½ tsp. Pepper
1 lb Fettuccine – dry then c Seafood Fettuccine Alfredo
Recipe
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