"Gesine Bullock-Prado is a pastry chef and cookbook author who hosts Food Network's "Baked in Vermont," which is where she lives. (Incidentally, she's also the sister of actor Sandra Bullock.) In her 2025 cookbook "My Harvest Kitchen: 100+ Recipes to Savor the Seasons," Bullock-Prado instructs how to maximize seasonal ingredients from farmers markets and personal gardens, including growing tips for those who want to practice green-thumb homesteading."
"Choose a pork shoulder (sometimes called 'butt but not because it's describing the origin of the meat; it is named after the barrels or 'butts' that colonial New England butchers used to transport inexpensive cuts of meat) with an even fat cap that brings loads of flavor and, if it's not too thick, brings a cracklin' crisp to the party," she writes. "Surrounding the pork with a moat of root veggies toward the end of cooking makes this a one-dish meal full of flavor."
Gesine Bullock-Prado is a pastry chef who hosts Food Network's "Baked in Vermont" and lives in Vermont. Guidance emphasizes maximizing seasonal ingredients from farmers markets and personal gardens and includes practical growing tips for green-thumb homesteading. Schweinebraten is presented as a warm, meaty German pork roast with flavor notes from roasted spices, mustard, and dark beer. The recipe specifies a four-pound boneless pork shoulder with an even fat cap, toasted cumin, caraway, and mustard seeds, smoked paprika, kosher salt, and white pepper. Cooking involves searing, braising in dunkel beer and chicken stock, adding root vegetables toward the end, and finishing with a butter-and-flour pan sauce.
Read at The Mercury News
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