Friday, March 9, 2007
The University of Kansas is about to temporarily lose an international advocate, gourmet chef and sports fanatic.
Diana Carlin, dean of the graduate school and international programs, plans to step down June 30 to take a temporary position with the Council of Graduate Schools in Washington, D.C. The council, which works to improve graduate education and research, invited Carlin to be its dean-in-residence for 2007-08. Carlin plans to return to the University as a professor of communication studies after her stint in Washington.
graduateBB
› 3 to 4 pounds boneless pork loin or shoulder roast
› fennel leaves from one stalk of fennel
› 6 to 10 garlic cloves, peeled
› olive oil
› salt & black pepper
To prepare the pork roast for stuffing with the fennel leaves and garlic, cut a lengthwise slit through the center of the meat, stopping short of the other end by about one inch. Remove the leaves from the fennel stalk. Save the stalk and bulb for another use. Cut the garlic cloves in half. Stuff about three-fourths of the fennel leaves and garlic into the opening in the meat. Tie the roast with string to keep the seasonings in during cooking. Make about 12 one-inch-deep slits in the top, sides and bottom of the roast and stuff the remaining garlic and fennel into each slit. Spray or brush the entire roast lightly with olive oil and sprinkle with salt and pepper.
Place the pork roast fat side down in a roasting pan and add one cup of water to the pan. Cook the roast uncovered in a 275-degree oven for four to five hours, until the internal temperature reaches 170 and the juices run clear. Transfer the roast to a warm platter, tent with foil and let rest for about 10 minutes before slicing. The roast can be served hot or cold. To serve, remove the string from the pork roast and slice into one-inch slices. Serves six.
Option: Serve the sliced pork roast on ciabattina rolls.
Recipe by Diana Carlin Pierron
“I’m kind of on loan,” Carlin said.
As dean, Carlin heads a school that serves about 6,000 graduate students and the University’s international offices, including the Office of International Programs, Applied English Center, International Student and Scholar Services and the Office of Study Abroad.
“The expansion of internationalization has grown dramatically just in the seven years I’ve been dean,” Carlin said. “You really can’t be a graduate dean without being international as well.”
Hodgie Bricke, assistant dean of the graduate school and international programs, said Carlin helped foster the growth of international alumni chapters in Europe, which she said was unique. Bricke said because European higher education was highly subsidized by national governments, Europeans did not have the tradition of alumni gift-giving that American universities had.
“I think she has been very committed to campus international organizations,“ Bricke said. “She has been extremely hospitable to international visitors.”
Abby Pierron, Carlin’s step-daughter and Lawrence graduate student in museum studies, said Carlin was a great cook and often entertained international visitors at her home.
“Diana is so incredibly social,” Pierron said. “Their house is definitely built to party.”
Carlin said she was a self-trained gourmet cook and food aficionado. She enjoys watching the Food Network, especially “Iron Chef America” and “Emeril Live.”
Carlin, who is three-quarters Italian, was once featured on “Jayni’s Kitchen,” a local television show. The show featured Carlin’s recipes, including Caponata (an eggplant appetizer), Porchetta al Finocchio (Italian pork roast) and Pesche Ripiene (stuffed baked peaches).
“I think there’s this image of professional women not having time or interest in that sort of thing,” Carlin said. “But I do have a domestic thing. I like being at home.”
Carlin owns season tickets for Jayhawk football and men and women’s basketball. She plans to return to Lawrence on the weekends to see her family and attend games. Carlin is a member of the Italian Jayhawks, a tailgating group of University faculty that appreciates Italian cooking.
“I can’t leave my tailgate group,” Carlin said.
Carlin said her residency with the Council of Graduate Schools was a chance for her to do something different without having to leave the University.
“My family is here. KU is my alma mater,” Carlin said. “It’s home.”
Kansan staff writer Nathan Gill can be contacted at ngill@kansan.com.
— Edited by Kelly Lanigan
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