I love Julia Child. I received her Mastering the Art of French Cooking from my sweetie (I think he had ulterior motives). My favourite French Onion Soup is based on Julia’s, but I leave out the booze (of course) and use homemade chicken stock. Last week I made the Casserole-Roasted Pork. It was delicious!!! I’ll share the recipe with you here because it is more a method than an actual recipe. Julia suggests marinating the pork first but I didn’t get it thawed in time.
Casserole-roasted Pork
3lb boneless shoulder roast
1 onion, sliced
1 carrot, sliced
2 garlic
1 T parsley
1 bay leaf
¼ t thyme
½ c stock
Dry roast and brown on all sides. Put 2T of fat in casserole and cover and cook vegetables and herbs for 10 minutes. Put meat in casserole (fat side up). Season with s&p if not marinated. Cover and bake in 325F oven for about 2 hours, or until meat thermometer reads 170F. Baste meat a couple of times. Makes delicious gravy.
This would be really yummy with roasted potatoes.
Roast Chicken and Dressing
chicken any size -don’t forget to remove inside bits
soft butter
s&p
Place chicken on roasting pan, stuff, tie legs closed and rub with soft butter. Sprinkle with salt & pepper. Roast at 325F for about 30 min/pound or until 175F.
Dressing -4-5 lb bird, double as needed
¼ c butter 3 T parsley
½ t sage 2 eggs
½ c milk (use some chicken stock if not cooking in the chicken)
1 onion, chopped fine
2 celery, chopped fine
½ loaf bread, cubed
salt & pepper
Colin is always happy when I have enough leftover chicken to make chicken a la king. I’ll give you the from scratch version, but I often use leftover chicken instead.
Chicken A La King
3-4 lbs chicken (I use boneless)
1 onion 2 whole cloves
1 ½ t salt
Cover with boiling water and simmer until tender. Dice chicken (needs 3 cups) and strain broth.
In a large saucepan (I use non-stick), melt butter and cook relish until tender. Add 5 T corn starch and cook a little bit. Add 1 ½ c stock and cook until nice and thick. Add ¾ c milk or cream, 1 egg and the diced chicken.
Cookie making happens on a fairly regular basis in our house. Most of my recipes make at least 5 dozen. Any less and there is no real point, they get eaten too quickly. Here’s Colin’s favourite chocolate chip recipe. This is one of my favourites too, it makes 11 dozen so they last for a while.
Chocolate Chip Cookies
4 c brown sugar 4 eggs
4 T hot water 2 c butter
1 ½ t vanilla 6 ½ c flour
3 t bk soda ½ t salt
3 c chocolate chips (sometimes I add Skor bits too)
Drop onto lined cookie sheets and bake 375F for 10 minutes. Do not over bake.
We didn’t get a chance to make Poor Knights this week. We were pickling beets and didn’t have stove top room. I’ll share the recipe anyway, it’s yummy.
Poor Knights or Arme Ritter
3 eggs, separated 2 c milk
2 T water breadcrumbs
8-10 slices of bread
butter for frying cinnamon and sugar to top
Lightly beat egg whites with water. Beat the yolks and milk together. Dip bread into custard. Then carefully dip into egg whites. Coat with breadcrumbs on both sides. Fry slowly in butter. Sprinkle with cinnamon and sugar.
A nice variation on French Toast.
I’m sharing these recipes over at Full Plate Thursday, go see what else is on the Plate.
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