Soaking overnight is an ancient method for grains

Among the feats of 20th-century food processing are ready-to-eat cereals. But filling the stomach quickly come morning is an age-old human urge. So it only stands to reason that soaking grains overnight is a method even older than many so-called “ancient grains.”

I never used to fret over the time it took to simmer my steel-cut oatmeal. Anticipating the dish while I sipped my coffee was all part of the enjoyment. Then I had kids, which means I’m pressed to polish off a bowl of cold cereal between distractions before it disintegrates into a soggy mess.

Steel-cut oats are still a staple of my pantry, but the current cache has been there for a good year and should be replaced. I really have no excuse to let them languish because, according to McCann’s, the easiest way to prepare them is to soak them overnight. To 4 cups boiling water, add one cup of oats. Stir until the liquid has been absorbed. Turn off the heat, cover the pot and leave overnight.

Its sticky cooked texture makes amaranth another great choice for porridge. Actually a seed, amaranth is among the tiniest “ancient grains.” I’ve been looking for likely amaranth recipes for several years and plan to try this one, which reminds me of my “Moroccan oatmeal.” It’s from Maria Speck’s “Simply Ancient Grains.”

Like so many other whole-foods proponents, Speck vouches for making batches on weekends for use in salads, soups and even muffins on hectic weeknights. Cooked grains will keep for seven days in the refrigerator.

Tribune News Service photo

Amaranth Porridge With Apricots and Pine Nuts

1 cup amaranth grains

3 tablespoons chopped dates

1/2 cinnamon stick

1 1/2 cups boiling water

1 cup whole milk

3 tablespoons chopped soft dried apricots

Pinch of fine sea salt

1 tablespoon honey, or more as needed

1 teaspoon finely grated orange zest

2 tablespoons lightly toasted pine nuts, for garnish

The night before serving, combine in a heavy 3- to 4-quart saucepan the amaranth, dates and cinnamon stick. Pour over 1 ½ cups boiling water, cover and allow to sit at room temperature overnight (or chill, covered, for up to 2 days.)

The next morning, finish porridge by adding the milk, apricots and salt to saucepan; cover and bring to a boil. Uncover, stir well once with a wooden spoon, decrease heat to maintain a lively bubble and cook until mixture starts to thicken, for about 8 minutes. Stir thoroughly, scraping bottom, and continue cooking at a simmer, stirring often, until amaranth is creamy, for about 2 more minutes. Grains will swell and become translucent but maintain a little crunchiness.

Remove from heat, discard cinnamon stick and stir in the honey and orange zest. Taste and adjust sweetness with a bit more honey and milk, if desired. If you have time, cover and allow to sit for 2 minutes. Spoon into bowls and serve warm, garnished with the pine nuts.

Makes 4 servings.

From “Simply Ancient Grains,” by Maria Speck (Ten Speed Press, 2015).

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Replace costly cereals with inexpensive grains

“Make at least half your grains whole.” That’s the federal government’s dietary admonishment, which seems like an oxymoron.

Yet it was a main talking point of this week’s ACCESS cooking class in Rogue River, where I instruct participants in nutrition. While the government’s MyPlate improves on former recommendations for consuming grains, it still fails to make the distinction between the nutritional value in actual whole grains (their natural form) and whole-grain foods, such as breads, cereals and their ilk.

Simply put, whole grains, are nutritious, simple to prepare and for the most part inexpensive. And although it’s not as simple as opening a box, stirring up a cereal from whole grains, dried fruit and nuts costs just a fraction of its packaged counterpart and is infinitely fresher.

Similar to granola, just uncooked, this muesli can be softened in dairy overnight or steeped for about five minutes in boiling water. It’s from Maria Speck’s “Simply Ancient Grains,” courtesy of Tribune News Service.

Tribune News Service photo

Maria Speck’s Muesli Formula

3 cups rolled oats or any other grain flakes, such as rye, barley, quinoa, spelt, wheat or a mixture

3/4 cup chopped nuts, such as almonds, walnuts, hazelnuts or a mixture

1/2 cup seeds, such as sesame, flax, pumpkin or a mixture

1 cup chopped dried fruit, such as apricots, figs, dates, prunes or raisins

Pinch of fine sea salt

Add all the ingredients to a large bowl or combine them directly in a tall glass jar with a tight-fitting lid, shaking or stirring with a soup spoon. Muesli will last at room temperature for at least 4 weeks.

Classic: Add 1/2 cup muesli to a small bowl and stir in 1/4 cup yogurt, kefir, milk or cream. Cover and refrigerate overnight to soften the grain flakes. In the morning, stir in freshly grated apple, top with more fruit if you like, and squeeze on a bit of fresh lemon juice.

Every day: Add 1/2 cup muesli to a small bowl and pour about 1/4 cup boiling water over it to soften the grain flakes. After 5 minutes or so, add a bit of whole milk, buttermilk, kefir or yogurt, top with any fresh fruit you have on hand.

Makes 10 (1/2-cup) servings.

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Salt, then stir-fry these cooked ramen noodles

Sometimes a single, simple tip is all a cook needs to transform a formerly lackluster dish.

Salting water for cooking pasta, mentioned in the previous post, is one of those. You can never achieve that flavor by salting after cooking, I counseled participants in an ACCESS-sponsored cooking class.

But as with so many things in life, exceptions occasionally come into play. The following Chicago Tribune recipe for ramen noodles calls for tossing cooked noodles with soy sauce before stir-frying with vegetables and egg.

And for cooks stuck in a rut with their pasta repertoires, including one participant who signed up for the free class that I’m helping to teach in Rogue River, this dish certainly should shake things up. Billed as “breakfast,” it calls to mind fried rice with its inclusion of scrambled egg.

Food writer Leah Eskin notes that it’s curiously named for Japanese buckwheat noodles yet uses wheat noodles. Look for plain versions, not instant-soup packages, in grocers’ Asian-foods aisles. I like the fresh ones stocked in refrigerated sections near tofu. Soba, says Eskin, also work.

Tribune News Service photo

Breakfast Yakisoba

4 teaspoons soy sauce

1/2 teaspoon sugar

4 ounces ramen noodles

2 slices bacon, cut crosswise into 1-inch tabs

1/2 cup quartered white mushrooms

1 cup diced green cabbage, in 1-inch pieces

1/2 cup diced red onion, in 1/2-inch pieces

2 eggs beaten with 1 teaspoon cold water

1/4 cup finely chopped fresh tomato

In a large bowl, stir together the soy sauce and sugar.

Heat a large pot of water to a boil, drop in the noodles and cook just tender, for 2 to 3 minutes. Drain and rinse under cool water, drain again. Slide noodles into bowl with soy sauce and toss to coat.

Over medium-high heat, heat a wok (set on a wok-ring) or cast-iron skillet. When hot, toss in the bacon. Cook, stirring with chopsticks or a wooden spatula, until crunchy and brown, for 5 to 6 minutes. Scoop out bacon, leaving rendered fat in pan.

Slide the mushrooms into pan and cook, stirring, for 2 minutes. Add the cabbage and onion. Stir-fry until vegetables are nicely browned, for about 5 minutes.

Slide noodles into pan, toss until hot, for about 1 minute. Pour in the egg and scramble with noodles until egg is just set, for about 1 minute. Toss in reserved bacon.

Scoop noodles into 2 shallow bowls. Top with the tomato. Dig in.

Makes 2 servings.

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Veggie pasta kicks off ACCESS cooking course

In nine years of blogging, producing 900 posts, I’ve hoped this platform would impart some lessons in cooking.

Hundreds of recipes aside, the actual process at times evades explanation. So I’ve enjoyed the past year and a half of demonstrating recipes as a volunteer Cooking Skills Educator for ACCESS. Presentations at various locations in and around Medford paved the way for providing still more hands-on instruction through six-week courses called “Cooking Matters.”

Monday marked the start off my second series, this one at the Rogue River food pantry, after teaching a curriculum for kids last spring at Howard Elementary. Although I’m guiding my 3-year-old son around the kitchen, holding kids’ hands while they wield chef’s knives can be stressful to say the least. The enthusiasm may not be so palpable, but teaching adults definitely comes closer to my comfort zone.

We instructors broke the ice by asking which food participants would want if stranded on a desert island. Tricky, but my mind always reverts to pasta with its satiating quality and versatility. One participant, at least, voiced the same preference. He signed up for the free course to learn ways of expanding his pasta repertoire.

Well, Chris, you came to the right place. A whole-wheat pasta with roasted vegetables was the class’ first recipe.

It’s the little things with pasta, I’ve learned, that make all the difference. For that reason, I deviated from the recipe and salted our pasta-cooking water. You’ll never be able to replace that flavor by adding salt on the back end, I said. Every time I forget this all-too-critical step, I taste it in the first bite then proceed to berate myself.

And no, oil should never be added to the cooking water, or else the pasta doesn’t stand a chance of absorbing and/or adhering to the sauce. Cooking pasta in plenty of rapidly boiling water, while stirring, is the best way to prevent sticking. So that’s why his sauce had just been sliding off the noodles, Chris said.

Lastly, don’t forget to reserve some of the pasta-cooking water to bind the sauce and loosen up the noodles a bit. I usually transfer my pasta straight from the boiling water to my sauce or other ingredients using tongs or a spider, then I can’t goof and pour all my starchy water down the drain. But if that happens, refer to the outcome of the other all-too-critical step mentioned above.

That’s it, really. Good pasta dishes are in reach of any home cook. Really great pasta dishes require a bit more practice and finesse. For example, choosing the right combination of vegetables takes a bit of savvy. I personally pair up veggies that grow during the same season, ensuring the best flavor but also a sense of cohesion. And I usually don’t combine more than three in one dish, or it starts to seem like a smorgasbord. I don’t, however, count aromatics (garlic) or herbs, in that tally.

Although the following dish doesn’t adhere to the same-season philosophy, it does offer a visually appealing theme: red, white and green (the colors of the Italian flag). I love peas in pasta and because I most often use frozen, the ingredient really does straddle the seasons. I would probably substitute sun-dried tomatoes for the bell peppers in this recipe, courtesy of Tribune News Service.

Tribune News Service photo

Red, White and Green Penne

In a large pot of well-salted boiling water, cook 1 pound penne pasta until al dente. Drain pasta, reserving 1 cup cooking water.

Meanwhile, in a skillet over medium heat, heat 1 tablespoon olive oil. Add 1 chopped red bell pepper; cook until slightly softened, for 3 minutes. Stir in 3 minced garlic cloves; cook for 1 minute. Add ½ cup cream and ½ cup peas; heat to a boil.

Transfer drained pasta to skillet; toss to mix. Add some reserved pasta water if needed to loosen sauce. Season with salt. Serve with Parmesan cheese. Makes 4 servings.


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Airy mousse doesn’t go light on lemon flavor

Whipped cream joined eggs as Easter’s other leftover in my kitchen. Made to complement sliced fresh strawberries, it should have gained a citrusy note from lemon extract added along with my customary splash of almond extract.

But mounded atop berries macerated with a bit of sugar, the whipped cream managed to fall flat. Not enough lemon, not by a long shot.

I skimped on the citrus flavor for fear of putting off family members accustomed to cream sweetened with sugar and vanilla. At least my timid approach ensured the cream wasn’t incompatible with this week’s morning coffee.

Next time, I’ll go all out on the lemon. To achieve that, I almost certainly need actual lemon juice, mingled with sugar and cream in the method of this recipe. This light, lovely mousse doubles up on “double-strength lemon” flavor, according to Chicago Tribune writer Leah Eskin.

Sounds good to me.

Tribune News Service photo

Lemon Mousse

6 lemons (approximately)

3/4 cup plus 2 tablespoons sugar

4 eggs

1 stick (1/2 cup) unsalted butter, melted

1 cup heavy cream

1/2 teaspoon vanilla

Fresh berries

Zest 2 of the lemons into a large, heavy saucepan. Squeeze all lemons and measure out 3/4 cup juice; pour into pan. Whisk in the 3/4 cup sugar, the eggs and butter.

Set pan over medium heat and whisk until thick, for 5 to 6 minutes. Press this lemon curd through a fine-mesh sieve into a clean bowl.

Let cool. Cover and chill.

Use an electric mixer fitted with the whisk attachment (or a handheld whisk and muscle) to whip the cream with remaining 2 tablespoons sugar and the vanilla to sturdy peaks. Pour in chilled lemon curd and whip briefly to combine.

This pale yellow mousse is lovely heaped into small glass bowls and topped with fresh berries.

Makes 8 servings.

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Guacamole meets deviled eggs in this spicy snack

Easter has past, and I still haven’t had my fill of eggs.

I skipped the whole egg-dyeing routine this year in deference to my son’s tender age. His efforts, at not quite 3, are better spent finding hollow eggs filled with chocolates and jelly beans than spilling food coloring all over the kitchen.

And besides, coloring a dozen Easter eggs leaves me with roughly 11.5 eggs to consume all on my own. My husband invariably turns up his nose at hard-boiled eggs. But I think I may have found the deviled-egg recipe to entice him for next year’s holiday.

These delicacies from the Detroit Free Press Test Kitchen incorporate one of his favorite foods, avocado, and mitigate the whole sulfurous egg scent with jalapeno and cilantro. To underscore the similarity to guacamole, I might garnish each with a tortilla-chip shard. Blue corn chips would be especially striking.

Tribune News Service photo

Avocado Deviled Eggs

6 hard-boiled eggs, peeled

1 ripe medium avocado

1 tablespoon lime or lemon juice

1/2 teaspoon salt or to taste

2-4 tablespoons reduced-fat mayonnaise

1 tablespoon chopped cilantro, plus a few leaves for garnish

1/2 jalapeño pepper, stemmed, seeded and minced (optional)

1 tablespoon chopped chives or scallion

Regular or smoked paprika, for garnish

Cut the hard-boiled eggs in half. Remove yolks and place them in a bowl. Place whites on a serving platter.

Cut the avocado in half and remove pit. Scoop out avocado flesh and place in bowl with egg yolks. Roughly mash with a fork. Sprinkle with the lime juice and salt. Stir in enough of the mayonnaise to make a barely smooth consistency. Stir in the chopped cilantro, jalapeño, if desired, and the chives. Taste and adjust seasoning.

Scoop a generous spoonful of avocado mixture into hollow center of each egg white. Top with a small sprig of fresh cilantro or some additional chopped chives.

Makes 12 eggs.

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Make egg-topped waffles in savory variations

Among my favorite food traditions, Easter brunch is a meal that I delight in preparing for family, large groups of friends or just one special person.

Dishes have been as elaborate as home-cured gravlax and as simple as scrambled duck eggs with the season’s peerless morels. But usually, I plan at least one that can be prepared ahead of time and doesn’t require slaving over the stove. That constitutes the gamut of oven-baked French toast, strata, quiche, frittata (a perennially popular topic of this blog) and various other twists on the egg casserole.

Egg-lover that I am, I do tire of dishes that start with big bowls of beaten eggs. Craving something different, I pondered using my waffle iron for this year’s brunch. Failing to entice for most of my life, waffles have earned a place in my repertoire since the appliance debuted in my kitchen two Christmases past.

Now that I’ve smothered waffles in syrup, smeared them with peanut butter and jam and topped them with ice cream, I’ve plotted the addition of bacon bits, maybe topped with an egg and sweet-savory chutney. Yet somehow, that concept just didn’t seem special enough for Easter brunch.

And the classic combination of fried chicken and waffles? Too much work on a leisurely weekend, a point on which I agree with Chicago Tribune writer Nick Kindelsperger.

Acknowledging that waffle batter is a cinch to make, Kindelsperger also confirms that waffles can be made 20 minutes or so in advance and kept warm in the oven. His crunchy cornmeal waffle wouldn’t suffer if it crisped up a bit, particularly once topped with a poached egg. Indeed, these are a perfect foil for oozing egg yolk.

This formula resembles one of my family’s favorite dishes — poached eggs on crispy polenta cakes — closely enough for weekday breakfasts. For this weekend and other special occasions, I’ll borrow or adapt one of Kindelsperger’s suggestions.

The first would be an obvious use for the locally raised pork filling my freezer (or leftover Easter ham), the second a special presentation for garden peas and the third a late-night indulgence with the kimchee that always has a place in my fridge.

SOUTHERN-STYLE: Saute 8 thin slices of country ham in butter until lightly browned. Top each cornmeal waffle with 2 tablespoons of pimento cheese, a slice of country ham, a poached egg and a sprinkle of chopped chives.

LIGHT AND SPRINGY: Saute 2 cups fresh or frozen peas in 4 tablespoons butter until warm. Add a handful of chopped mint and a large pinch of salt. Top each cornmeal waffle with a 1/4-cup of the pea mixture, a poached egg and a sprinkling of crumbled feta cheese.

KOREAN-STYLE: Add half a cup of chopped scallion to the waffle batter; cook as you normally would. Saute 8 strips of bacon until crisp. Remove all but 4 tablespoons of bacon fat. Add 2 cups chopped cabbage kimchee and cook until mixture is lightly browned. Top each scallion cornmeal waffle with 1/4-cup kimchee, a poached egg, a strip of bacon and a sprinkle of sesame seeds.

Tribune News Service photo

Cornmeal Waffles

2 cups buttermilk or milk

2 eggs

1/3 cup canola oil

1 1/2 cups all-purpose flour

1 cup yellow cornmeal

1 tablespoon sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

In a large bowl, whisk together the buttermilk, eggs and canola oil. In a second bowl, mix together the flour, cornmeal, sugar, baking powder, baking soda and salt. Add dry ingredients on top of wet and stir just until batter looks roughly combined.

Heat a waffle iron to medium-high. Follow directions for your model, but most suggest using 1/3 cup batter per waffle. Cook until golden-brown and crisp. Transfer waffles to a baking sheet placed in a 200-degree oven to stay warm. Repeat with remaining batter.

Make 8 to 10 waffles.

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Coffee-laced pudding riffs on Vietnamese drink

Jokes about the fallout of daylight-saving time have mostly passed. But my exhaustion hasn’t.

Before I had kids and understood real sleep deprivation, I considered Monday following the time change the worst day of the year. Now, I deplore it on behalf of my 3-year-old and 9-month-old boys, who care nothing for clocks but rely on natural sunlight to nudge them toward earlier mornings. The amount of light doesn’t change in a day, of course, but their bedtime suddenly comes earlier while Mom and Dad seemingly rush them through the best daylight hours toward naps and “quiet time.”

Meanwhile, my coffee-drinking extends later into the day, and I only start to feel the clouds clearing from my consciousness about the time I should be winding down for the evening. It’ll take at least another month of lengthening days to put the brakes on my caffeine cravings.

So this coffee-infused dessert is on my to-do list. A spin on traditional Vietnamese coffee made with sweetened-condensed milk, it’s a favorite at Cassia, a Viet-French eatery in Santa Monica, Calif. This recipe yields a large quantity, enough for a crowd or a week of after-dinner treats.

Tribune News Service photo

Cassia’s Vietnamese Coffee Pudding

2 pints sweetened-condensed milk

1 pint milk

1 pint heavy cream

3 vanilla beans, split

1 cup coarsely ground espresso beans

1 3/4 cups prepared espresso

5 eggs

3/4 cup sugar

3/4 teaspoon salt

1/4 cup plus 2 tablespoons cornstarch

3/4 cup (1 1/2 sticks) butter, cut into 1/2-inch cubes

1 tablespoon vanilla extract

In a large, heavy-bottom pot, heat the condensed milk, milk, cream, vanilla beans, espresso grounds and espresso until liquid scalds. Remove from heat.

Meanwhile, in a large bowl, whisk together the eggs, sugar, salt and cornstarch.

Slowly ladle 2 to 3 cups scalded milk mixture in with eggs while whisking to temper. Pour egg mixture back into pot and heat over medium heat. Cook, stirring continuously, until mixture thickens to a custard. Immediately remove from heat.

Strain mixture, using a chinois or cheesecloth-lined fine-mesh sieve, into a bowl containing the cubed butter and vanilla extract. Once mixture is strained, use an immersion blender to blend custard until it is very smooth. Cover surface of custard with plastic wrap to prevent a skin from forming and refrigerate custard until chilled, preferably overnight. This makes a generous 2 quarts custard, which will keep up to three days, refrigerated.

To serve, dollop custard into cups and garnish with lightly sweetened whipped cream and a sprinkling of finely ground espresso.

Makes 20 servings.

Adapted by the Los Angeles Times from a recipe by pastry chefs Zoe Nathan and Laurel Almerinda of Cassia.

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Orange dessert is a foolproof form of custard

Kumquat custard counted among some unusual citrus recipes in the current edition of A la Carte.

But the 1-inch oblong orbs, described in this week’s story, can be hard to track down at some local grocers. They’ll cost a pretty penny, too, hence their pride of place in a special dessert.

An everyday interpretation of citrus-spiked custard is this fool, a throwback to the days before instant pudding, which is similar in texture. Except this dessert, courtesy of Tribune News Service, is lighter and more refreshing.

The ingredients, apart from oranges, almost mirror those in the kumquat custard, but the process is slightly less involved. Instead of baking, the fool cooks until thick, then firms up a bit more in the fridge.

Tribune News Service photo

Orange Fool

4 oranges

3 eggs

1/2 cup granulated sugar

2 cups cream

Zest the oranges and juice them. Set zest and juice aside.

Whisk the eggs until creamy, then beat in the sugar until it dissolves. Add the zest and juice.

Add the cream and cook in a double-boiler over medium heat, stirring continuously, until mixture thickens. Do not allow to boil. Refrigerate and serve cold.

Makes 8 servings.

Recipe from “The Pan-Pacific Cookbook: Savory Bits from the World’s Fare,” by L.L. McLaren, 1915

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Blood oranges make striking sauce for pork loin

The food-section spotlight illuminates some unusual citrus varieties this week. Chief among them are kumquats, pomelos and Cara Cara and blood oranges.

Typically drawn to the most exotic-sounding foods, I’m least familiar with the last fruit in the above list. Although I’ve posted several recipes to this blog calling for blood oranges, I rarely encounter them where I habitually shop. When I have purchased them, I was less enamored of eating them out of hand than trying to combine them with other complementary flavors.

The Orange County Register’s story describes the flavor of blood oranges as “raspberry-like.” Based on my experience, I’m more inclined to agree with a recent Detroit Free Press story that assigns a range of sweet to super sweet to sweet-tart for blood oranges.

Regardless, the juice imparts a sensory sophistication absent from navel oranges. The Register’s story suggests a starring role for blood oranges in marmalade.

Similarly a “mostarda” of blood oranges recommends this pork-loin dish from the Free Press test kitchen. Portuguese for “mustard,” the term also can indicate a Northern Italian dish of fruit cooked in a sweet syrup and mustard powder and seed and traditionally served with boiled or roasted meats. Think of it like chutney, one of my personal favorites with pork.

When roasted, some of the recipe’s oranges are meant to squeeze over the finished dish.

Roast Pork Loin With Blood Orange Mostarda

Tribune News Service photo

1 center-cut boneless pork loin (3 1/2 to 4 pounds)

3 tablespoons extra-virgin olive oil, divided

4 blood oranges

2 garlic cloves, peeled and chopped

1 tablespoon chopped, fresh rosemary

1 tablespoon ground coriander

Kosher salt and freshly ground pepper, as needed

3 red onions, quartered

Juice of 4 blood oranges (about 1 1/2 cups)

1 cup dry white wine

1/2 cup golden raisins

1/3 cup sugar

1/3 cup honey

1 teaspoon mustard seeds

1 sprig fresh rosemary

2 tablespoons Dijon mustard

1 tablespoon white-wine vinegar

Position racks in upper and lower thirds of oven; preheat to 350 F. Tie the pork with kitchen twine at 1-inch intervals so it keeps its shape. In a small bowl, combine 2 tablespoons of the olive oil, the zest and juice of 1 blood orange, the garlic, rosemary, coriander, 1 1/4 teaspoons salt and a few grinds of pepper. Rub all over pork. Set a rack in a large roasting pan; put pork on rack and let stand at room temperature, for 30 minutes.

Meanwhile, quarter remaining 3 blood oranges (do not peel). Transfer to a rimmed baking sheet along with the red onions. Drizzle with remaining 1 tablespoon olive oil and season with salt and pepper.

Roast pork on lower oven rack until golden-brown and a thermometer inserted into center registers 145 F, for about 1 hour 10 minutes. About halfway through, roast oranges and onions on upper oven rack until softened and just starting to char, for 25 to 30 minutes; set aside until ready to serve. Remove pork from oven and let rest for 10 minutes.

In a medium saucepan, make combine 1 cup water with the blood orange juice, wine, raisins, sugar, honey, mustard seeds, rosemary and 1 tablespoon of the mustard; bring to a boil over medium-high heat, then reduce heat to medium low and simmer until thick and syrupy, 30 to 35 minutes. Remove rosemary sprig and stir in the vinegar and remaining mustard. Season with salt and pepper. Set aside until ready to serve. (Mostarda may be made up to 4 hours ahead; reheat before serving.)

Untie pork and slice; transfer to a platter along with roasted oranges and onions. Serve with mostarda

Makes 8 servings.

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    Sarah Lemon

    Sarah Lemon covers the Rogue Valley’s food scene with an enthusiasm that rivals her love of cooking. Her blog mixes culinary musings and milestones with tips and recipes you won’t find in the Mail Tribune’s weekly A la Carte section. When ... Read Full
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