It was delicious -- as good as the best fish we've had via Cordon Bleu. You stuff the (supposed-to-be butterflied) pork with fresh prunes. Brown the meat and roast over veggies, as you would roast a chicken. Use the drippings and a curious caramel made with vinegar instead of water to make a sauce, and then serve surrounded by more prunes that you have plumped up with, of all things, Ceylon tea.
I also made the Oeufs Mollets Florentine, sans oeufs, as a side dish. No picture because it wasn't all that beautiful, but it tasted very good. In typical Le Cordon Bleu fashion, the recipe called for boiled spinach which you squeeze dry, then sauté in heaps of butter, and then broil (with the hard-boiled eggs) with Mornay sauce in a buttered pan. Instead, I boiled the spinach, squeezed it, then threw it in a non-stick pan with just enough Mornay sauce to taste great. I think it would be better still if you just steamed the spinach, then served it with the Mornay sauce on the side. You could of course, leave out the Mornay sauce, but then it's just plain cooked spinach and I wouldn't be writing about it. The spinach was a great side dish with the pork.
We also had, for the record, Pommes à l'Anglaise, and an apple salad. And also for the record, my Mornay is too thick, more a dough than a sauce. Something I'll have to work on.
I'm going to make the fricasee tomorrow, using beef instead of veal. And the rice pudding on Wednesday, our next Dessert Night.
For comparison purposes, by the way, here is Boy-child's chosen menu.
4 comments:
My favorite way of cooking Pork is so good that it will be hard to cook it any other way.
1) You cut up 6 or 8 Golden Delicious (or whatever you have) apples in slices and sprinkle with a little salt and pepper.
2) Season the Pork Roast with salt and pepper and then brown on all sides, on top of the stove, in an oven proof baking pan.
3) Put the mounds of apple slices in the bottom of the baking pan, on top of whatever fond the browning left.
4) Put the Pork Roast on top of the apples
5) Bake at 400 until done. Say an hour, depending on the roast.
That's it. Try this because it is incredibly wonderful. If you use pork tenderloins - the long skinny pork roasts - it's really low calorie, too.
Good to see the Boy Child's dinner. Very nourishing - in the recommended manner. Half the plate is filled with fruit and veg. and the remaining half is half carbohydrate and half protein. (If you ignore the fact that we have no idea what's actually in a hot dog.)(Which I have no trouble doing, having had a notoriously picky eater myself).
Actually, leave out the carrot and onion, substitute prunes for apples and make a sauce, and it's the same recipe. Essentially.
Unless the equation I just made is so absurd as to be a joke.
Amusingly enough, I thought the same thing about Boy-child's meal. Not enough fiber, in my book, but otherwise... We only use kosher hot dogs, which sounds funny, but they are all beef and blessed by a rabbi, so he's getting spiritual substance to make up for the lack of roughage.
There's fiber in carrots and grapes, though, so not that bad.
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