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bon appetit archive recipe

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This mustard crusted pork roast recipe was fabulous and I've lost it. Does anyone have it, the magazine was from the 80's I think, much appreciated if anyone has it.

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  1. a search yielded this:
    http://www.bonappetit.com/recipes/201...

    http://www.bonappetit.com/recipes/200...

    epicurious.com seems to be a trove of BA archives:

    This one is BA, July 1994
    http://www.epicurious.com/recipes/foo...

    BA, May1998
    http://www.epicurious.com/recipes/foo...

    1. I *love* the recipes from the 1980's Bon Appetit issues....they were much more complicated, inventive, ethnically authentic, etc. I've saved a lot of the the issues and I'll look through my copies, which are falling apart.

      Epicurious unfortunately does not go back to the 80's....I wonder if we could make a special plea!

      2 Replies
      1. re: Madrid

        I have been looking for a couple of recipes from Bon Appetit. It is probably from 1988 to early 1990. One is very complicated - it is a baked pasta dish with a ravioli in it and I think also lasagna noodles. Maybe the ravioli pasta was green - I'm not sure. There is some proscuitto in it somewhere. I think there was a bechamel type sauce in it, but it could have had some tomato in the sauce.

        The other recipe I am looking for (it could be the same magazine) is a shrimp salad, I think. It has a dressing with raw egg yolk in it.

        I left this magazine at my brother's house and never got it back. We made a fantastic Italian meal that I still think about today. That's how good it was. Anyway, it was a time consuming recipe, but I would really like to find it.

        1. re: Madrid

          I'm trying to find a triangular Chocolate Tort with gold leaf that was a featured recipe from the '80s. It was made by the Rose Cafe in Venice, Ca. I think it was even on the cover. Help?

        2. just ran across this question and think I have it from 1990:
          PORK ROAST WITH PEPPERCORN MUSTARD CRUST AND CIDER GRAVY
          Bon Appétit, October 1990

          1 tablespoon unsalted butter
          4½ pounds boneless pork loin in one piece (rolled and tied)
          ¼ cup unsalted butter, room temperature
          2 tablespoons all purpose flour
          2 tablespoons Dijon mustard
          1 tablespoon dry mustard
          1 tablespoon cracked black peppercorns
          1 tablespoon cracked dried green peppercorns
          1 tablespoon cracked dried white peppercorns
          1 tablespoon whole mustard seeds
          2 teaspoons golden brown sugar
          2 teaspoons dried thyme, crumbled

          GRAVY:
          1½ cups apple cider
          3 tablespoons applejack
          2 tablespoons all purpose flour
          ¾ cup chicken stock
          1 tablespoon cider vinegar
          1 teaspoon Dijon mustard
          Salt and pepper

          Position rack in lowest third of oven and preheat to 475°F. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add roast and cook until brown, about 4 minutes per side. Remove from skillet and cool 10 minutes. Transfer to roasting pan. Combine remaining butter with flour, mustards, peppercorns, mustard seeds, sugar and thyme in a bowl. Spread paste over top and sides of roast. Roast for 30 minutes and then reduce heat to 325°F. Continue roasting until done, about 1 hour 30 minutes for medium. Transfer roast to cutting board and tent with foil. Transfer 2 tablespoons from roasting pan to heavy small saucepan and discard remaining drippings.

          FOR GRAVY: Heat the roasting pan over medium-low heat, then add cider and boil until liquid is reduced to ¾ cup, scrapping up nay browned bits, about 8 minutes. Stir in applejack and boil 1 minute. Heat reserved drippings in the small saucepan over medium-high heat. Add flour and stir until golden brown, about 2 minutes. Whisk in cider mixture and stock and simmer until thickened, stirring occasionally, about 2 minutes. Remove from heat and mix in cider vinegar and mustard. Season with salt and pepper to taste. Carve roast and serve with the gravy,
          Makes 6 servings.

          1 Reply
          1. re: sloweddie

            That looks very much like a recipe my SIL used to make--was delicious. I'll have to ask her about it next time we visit.