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Introducing:
Independence, Minnesota
$1,575,000
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Presented by:
Catherine Wersal
Realtor, CBBurnet – Wayzata
952-476-5433
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Sponsored by:
PHH Home Loans
The Burriss Group
952-475-5446
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Estate Home on Painter Creek
This great family home boasts almost 8000 square feet – and is currently outfitted with a hockey rink right outside the back door, with a back yard-access utility room set up with chairs for ice skate changing!
For the athletes in the family, there is a nice-sized workout room with a great speaker system. For the cooks in the family… it feels like the entire back of the house was “windowed” especially for you! Panoramic views of Minnetrista, Orono, Independence, Maple Plain… rolling hills and valleys… the outdoors beckon as you prepare fabulous meals at the enormous, granite island.
For the outdoor enthusiasts in the family… a 3-stall (lower-level, rear) garage holds all of the toys necessary to fully enjoy the acreage around this home!
5 Bedrooms, 6 Bathrooms, (2) 3-Car Garages, 2 Fireplaces, a 32′ X 22′ Play Room, 3+ Acres… and Orono Schools.
All of this… and just 20 minutes to downtown Minneapolis!
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Thank you, all who joined us for this grand tour!
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Today’s Luncheon Recipe (It was a good one!):
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Moroccan Fig Pork Roast and Couscous
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Moroccan Fig Pork Roast
Ingredients:
1 5-lb. boneless pork loin roast
1 Tbsp curry powder
1 Tbsp ground turmeric
1 Tbsp garam masala
2 tsp ground ginger
2 tsp chili powder
1 tsp ground cumin
1/2 tsp ground cayenne pepper
salt and pepper to taste
2 Tbsp olive oil
2 Tbsp butter
3 cloves of chopped garlic
1 chopped onion
6 pureed figs
2 Tbsp hot water
1 (14.5 oz.) can whole, peeled tomatoes
1 c. chicken broth
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Directions:
1. Preheat oven to 350 degrees F. Mix curry powder, turmeric, garam masala, ground ginger, chili powder, cumin, cayenne, salt and pepper in a large bowl. Rub the pork roast around in the spice mixture – coat completely. Place in a 1 gallon ziploc baggie and store in the refrigerator over night.
2. Heat the olive oil and butter in a large, heavy-bottom pot or Dutch Oven over medium-high heat. Place the seasoned pork roast into the pot and sear until evenly browned, about 2 minutes on each side. Remove pork from pan and set aside. Stir in the garlic and onion: cook until the onion has softened and turned translucent, about 5 minutes. While the garlic and onion is cooking, remove pits from 6 figs, place in food processor with 2 tablespoons of very hot or boiling water, and puree – should be the texture of a thick and chunky fruit jam. Add the pureed figs, tomatoes (including liquid), and chicken broth to the garlic and onion mixture. Cover, and bring to a boil. Return pork roast to the pot.
3. Place covered pot in the preheated oven. Cook until the pork is no longer pink in the center, about 2 hours. An instant-read thermometer inserted in the center should read 160 degrees F.
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Note: the cooking juices are so good, I recommend that you remove your roast from the pot, slice it, return the pork slices to the pot of juices and continue cooking for another 10 minutes before serving.
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Couscous
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Ingredients:
Boxed Couscous – plain or parmesan
1/3 c juice from above recipe
1 c. roasted broccoli
2 Tbsp olive oil
4 tomatoes from above recipe
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Directions:
1. Prepare Couscous per directions on box.
2. Remove 4 tomatoes from the simmering juices from the Moroccan Fig Pork Roast recipe: chop them.
3. Roast 1 cup of broccoli, cut into small florets (coat broccoli with olive oil, roast at 400 degrees F for 40 minutes, or broil for 15 minutes – checking and turning every 5 minutes).
4. In a bowl, toss the tomatoes, broccoli and simmering juices from roast recipe with the Couscous.
5. Serve hot.
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Enjoy!
Another hint: make extras – this recipe freezes well!
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Cathy Burriss
