Leslie Bartosh, CEC, AAC, FMP

  Mustard glazed pork loin, duchess sweet potato, fresh turnips with greens, porc glaze. This a simple but very satisfying dish that I have made before.   It is quite satisfying from a variety of perspectives.   It is very flavorful and satisfying: uses mostly house made items: has good textures: and is visually interesting and appealing. The pork loin in this dish is a commodity or packer pork loin.   Nothing fancy.   Shucks! The pork loin is coated with a mixture of three different mustards, liquid smoke, dry thyme leaves and a grind or two of black pepper.   Two of the mustards are coarse ground, house made, Dijon style mustards. The other mustard was a smooth Dijon mustard. When the pork loin was coated with the mustard mixture, it was roasted in a 375 ° f oven, until it reached an internal temperature of 140 ° f.   Carryover cooking took the internal temperature to in excess of 147 ° f. The duchess sweet potato was a mixture of approximately fifty percent sweet potato

  Maybe it is how I was raised..........To me, Sunday Supper requires comfort food, like this beef stew with Duchess Potato. I like to play with themes like beef stew but do twists on them.   Like adding a duchess potato to the dish.   This allows for a very interesting play on textures and flavors.   It also adds nice visual contrast to the plate. Often when I make duchess potatoes for this type of dish, I will flavor them.   As an example, it is fun to bury a whole clove of roasted garlic deep inside the piped potato.   A buried surprise if you will.   Almost like the baby in a king cake but edible. Horse radish also makes a nice addition to a duchess potato when the potato will be pared with beef or lamb.   Horseradish also works any other item where I can see the flavor combination. When I make duchess potatoes, I usually make a big batch.   I freeze the raw piped out potato.   When it is frozen solid, I vacuum pack it and place it back in the freezer.   This allows me to h