The practical plan

I think fruit may showing up as a salad item and incorporated in some sort of "unconventional" fruit crisp for dessert. The dessert will need to bake and cool a bit so it will probably be the first item in the work queue. However, I'm still searching for an appropriate dressing for a composed fruit salad. This part of the plan is still a bit uncertain.

Looks like my experiments with roasting roma tomatoes are going to lead toward a barley risotto with roasted tomatoes. I ran across a little video on Eatdrinkordie.com starring Top Chef's Tom Colicchio which led to the idea of roasted tomato barley risotto. I like the flavor profile, the color added by the roasted tomatoes as well as the subtle overtones from the garlic is which roasted along with the tomatoes.

I'll probably use an apple cider marinade on the pork while the tomatoes roast and the dessert bakes although that time span may not allow much flavor infusion from the marinade. I think I'll probably pan sear the whole piece of pork and let it finish in the oven while the rest of the menu is completed. When it comes out and is resting, I have some left over Australian syrah and/or a Washington state cabernet blend to reduce as a pan sauce

My braising efforts with Belgian endive have produced somewhat uneven results as it is a bit delicate when braised. As things currently stand, I think braised fennel will most likely make the plate along side of the barley risotto.