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Video: A hearty Sunday dinner in 3 hours

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    >>> this morning in today's cooking school , preparing a holiday feast in just three hours.

    >> and we're going to show you how to do it in four minutes. good morning, scott.

    >> good morning.

    >> here is our goal.

    >> it's a very reachable goal.

    >> this is the little black dress .

    >> it's a holiday meal. it's a merry happy everything meal, celebratory. we've got a pork loin roast crusted with herbs and bread crumbs , fantastic, super simple and bacon. this is a duo of scalloped potatoes , no cheese, very light, simple. some lemon caramelized brussel sprout done on top of the stove in minutes. biscuits.

    >> secret weapon and dry fruit compote cooked in pork.

    >> how do we do this?

    >> the very first thing, we have some sliced thin white potatoes and sweet potatoes .

    >> you can do them on a mandolin, as thin as you can. agrassively rub this with garlic and a good amount of butter. and then a little bit of salt and some pepper, if you want to grind a little bit of pepper.

    >> sure.

    >> and a tiny bit of nutmeg. and then these are onions. if you want to sprinkle some of these, i'll give you a couple. a little bit of cooked. and you just drizzle them over?

    >> exactly.

    >> or clump them.

    >> and then this is a really light cream sauce.

    >> am i putting all of these in?

    >> you're doing great. you're done. next layer. just a little bit of this. it's very, very light. it's not drenched or swimming in it.

    >> exactly.

    >> and keep going with that.

    >> oh, i love that. that's fun.

    >> more seasoning as we go.

    >> and how long do we cook these?

    >> about 30 to 45 minutes in a 350 oven. and it's going to cook at the same time that the pork roast is in the oven.

    >> okay. go see nat with the pork.

    >> and we've got the herb and garlic pork roast.

    >> this was brianed overnight or a couple of days with water and salt and brown sugar . you don't have to do that. you can skip that and move ahead.

    >> but it gives you that moist --

    >> it's very good. then we brown it up really well in peanut oil , let it cook a little bit. then this is the paste. put a little ape recots, rosemary.

    >> and puree it in a food processor .

    >> pour it into a paste and spread a bit of this, froeft it like a cake if you want to do a little bit of that.

    >> you've got it.

    >> anytime you can slather on bacon in a paste, why not?

    >> this is an application that can be used for a lot of other things.

    >> it's a great idea. then you're going to put this right on top?

    >> fresh bread crumbs made into putter so they're in another nice and light, not dry. a lot salt and pepper .

    >> and that will stick on.

    >> savanna, if you want to pat that all over --

    >> it's tremendous success.

    >> pat it in there.

    >> all right. okay.

    >> and then this goes in a 350 oven.

    >> for how long?

    >> with the potatoes, about an hour, until it's about 155 degrees with the thermometer. let it rest for about 15 minutes .

    >> brussels sprout . how hot is that oil?

    >> hot enough. take the time to put them face down.

    >> because you want to caramelize them. how do you do that?

    >> exactly. in the oil, face down. salt and pepper . a little bit of water. put the lid on them. and it comes out exactly like this.

    >> viola.

    >> scott, thank you so much.

    >> thank you.

    >>> coming up, some lucky ladies from our crowd are getting ambushed. their makeovers. . .

TODAY recipes
updated 12/9/2011 12:00:36 PM ET 2011-12-09T17:00:36

Recipe: Herb-and-garlic-crusted pork roast

Ingredients
  • For the pork roast:
  • 1/2 cup kosher salt
  • 1/4 cup brown sugar
  • 8 cups cold water
  • 1 center-cut, boneless pork loin, approximately 3 to 3 1/2 pounds
  • 3 Tbsp. peanut or vegetable oil
  • 4 slices Black Forest bacon or other bacon, cut into 1-inch pieces (uncooked)
  • 1 Tbsp. apricot preserves
  • 2 tsp. finely chopped fresh garlic
  • 1 Tbsp. chopped fresh rosemary
  • 1 1/2 cups fresh bread crumbs
  • 3 Tbsp. chopped fresh parsley
  • 3 Tbsp. melted butter
  • For the plum compote:
  • 1 cup pitted prunes
  • 1 cup dried apricots
  • 3/4 cup halved dried apple slices
  • 1/2 cup dried cherries
  • 3 fresh bay leaves (or 1 dried)
  • 1/4 cup granulated sugar
  • 1/4 tsp. kosher salt
  • 3 cups port wine
Preparation

To prepare the pork roast:
1. For brine, in large bowl dissolve salt and sugar in 8 cups cold water. Transfer pork to brine, making sure it is fully submerged, cover and refrigerate overnight, or up to 2 days.

2. Remove loin from brine and blot dry with paper towels. In a nonstick skillet heat oil then brown roast on all sides, about 10 minutes. Set aside for 5 to 30 minutes to cool slightly.

3. In food processor puree uncooked bacon to a smooth paste. (Note: This amount of bacon is necessary for blades to process. Use the remaining puree to make appetizers: Spread on baguette slices, then broil until golden.) Transfer half the bacon to bowl. Stir in apricot preserves, chopped garlic, and 2 tsp. of the chopped rosemary.

4. Place cooled pork loin on waxed paper. Spread thinly with bacon mixture. In separate bowl mix bread crumbs, remaining rosemary, parsley, melted butter, and 1/2 tsp. each kosher salt and ground black pepper. Toss well to mix. Press crumb mixture onto roast (except ends), applying enough pressure for the crumbs to adhere.

5. Position oven rack in lowest position; preheat oven to 425 degrees F. Transfer roast to wire rack in foil-lined baking dish or roasting pan. Roast for 15 minutes. Reduce temperature to 350 degrees F. Roast for 45 minutes more or until an instant-read thermometer registers 145 degrees F. (If crust begins to brown too deeply, tent with foil.) Remove roast from oven, tent with foil, and allow to rest for 15 minutes in warm place. Serve with plum compote.

To prepare the plum compote:
In a nonreactive saucepan combine 1 cup pitted prunes, 1 cup dried apricots, 3/4 cup halved dried apple slices, 1/2 cup dried cherries, 3 fresh bay leaves (or 1 dried), 1/4 cup granulated sugar, 1/4 tsp. kosher salt and 3 cups port wine. Bring to simmering.

Simmer very slowly, partially covered, for 40 minutes. Uncover; simmer 10 minutes more until fruit is tender and port is slightly reduced. Remove bay leaves. Makes 12 (1/4-cup) servings.

Nutrition information for each serving: 412 cal, 23 g fat, 118 mg chol, 621 mg sodium, 13 g carb, 1 g fiber, 36 g protein.

Serving Size

Makes 6 servings plus leftovers. Prep time: 25 minutes, marinate overnight. Roast time: 1 hour. Stand: 15 min.

Recipe: Scalloped russet and sweet potatoes

Ingredients
  • 1 clove garlic
  • 1 Tbsp. butter, softened
  • 1 large onion, peeled
  • 2 Tbsp. olive oil
  • 1/2 tsp. fresh thyme leaves
  • 2 cups milk
  • 1/2 cup whipping cream
  • 2 Tbsp. butter
  • 3 Tbsp. all-purpose flour
  • 5 medium russet potatoes
  • 1 medium sweet potato
  • Fresh whole nutmeg
Preparation

1. Preheat oven to 350 degrees F. Aggressively rub inside of 2 1/2- to 3-quart gratin dish with garlic clove, coat with the 1 tablespoon butter, set aside.

2. With a mandoline or very sharp knife, slice onion about 1/16 inch thick. In skillet over low heat cook onion in olive oil until tender, sprinkling well with salt and pepper. Remove from heat, stir in thyme leaves. Set aside.

3. In small saucepan heat milk and cream just until simmering. In medium saucepan over medium heat, melt butter. Whisk in flour until combined. Remove from heat and whisk in hot milk and cream a little at a time until incorporated. Return to heat; bring to a gentle boil. Cook for 3 to 5 minutes or until thickened.

4. Peel all potatoes. With a mandoline or very sharp knife slice potatoes about 1/16 inch thick. Layer one third of russet and sweet potato slices in prepared dish. Season with salt, ground pepper, and two or three light gratings of nutmeg.

5. Scatter about one-third of onions on potatoes. Spoon a third of cream mixture on potatoes. Create two more layers with remaining potatoes, onions, seasonings, and cream mixture, finishing with cream mixture on top (cream may not totally cover top).

6. Bake uncovered 45 minutes. Increase oven temperature to 425 degrees F. Bake 10 to 15 minutes more or until bubbly, golden crusty brown, and potatoes are tender when pierced with a wooden pick. Remove from oven. Let stand 10 minutes.

Nutrition information for each serving: 273 cal, 16 g fat, 42 mg chol, 341 mg sodium, 27 g carb, 3 g fiber, 5 g protein.

Serving Size

Makes 8 servings. Prep time: 50 min. Bake time: 55 min. Stand: 10 min.

Recipe: Caramelized Brussels sprouts with lemon

Ingredients
  • 1/4 cup extra virgin olive oil
  • 4 cups Brussels sprouts, trimmed and halved lengthwise
  • 2 Tbsp. water
  • Juice of lemon half, about 1 Tbsp.
Preparation

1. In a 12-inch nonstick skillet heat 3 tablespoons of the olive oil over medium heat. Arrange Brussels sprouts in a single layer, cut sides down. Drizzle with remaining olive oil and sprinkle generously with salt and a grind or two of black pepper. Cover and cook for 3 minutes. Remove lid and sprinkle sprouts with water. Cover and cook 2 minutes more. Sprouts should be just tender when pierced with a fork, and beginning to caramelize.

2. Remove cover and increase heat slightly. When cut sides are well-caramelized, toss sprouts in pan, drizzle with lemon juice, and sprinkle with more salt and pepper to taste.

Nutrition information for each serving: 106 cal, 9 g fat, 0 mg chol, 209 mg sodium, 6 g carb, 2 g fiber, 2 g protein.

Serving Size

Makes 6 servings. Prep time: 15 min. Cook time: 6 min.

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