Text 20352, 103 rader
Skriven 2007-09-14 23:53:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Re: Pierre Le Chef
==========================
-=> Quoting Dave Drum to Jim Weller <=-

 JW>wild cranberries

 JW>The announcer broke in to say they were as big as cherries
 JW>and looked like they came from the supper market. Pierre said they
 JW>were out season, just wait two weeks and besides it was radio....
 JW>nobody would have known if he had remained quiet. [g]

 DD> See, he's even as acerbic as ol' Emerdog. But, why wait two weeks

Wild low bush cranberries (ligonberries) taste much better and
sweeter after the first frost. They are still quite tart compared to
domestic high bush cranberries though.

 DD> was the announcer going to go hunting with him - so LeBoeuf could
 DD> perform his Dick Cheney imitation???

Nah. It was all friendly banter.


MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Roasted Alberta Pork With Sage Berry Stuffing
Categories: Canadian, Pork, Fruit, Nuts, Stuffing
  Servings: 4

      1 c  (125 mL) dried cranberries
    1/3 c  (75 mL) apple cider
    1/2 c  (125 mL) hazelnuts
    1/4 c  (125 mL) butter
      2 lg shallot, minced
      1 TB (15 mL) chopped fresh sage
    1/2 ts (2 mL) each salt and pepper
      3 c  (750 mL) coarse fresh bread
    crumbs
      2 TB (30 mL) chopped fresh
    parsley
      3 lb (1.4 kg) boneless pork loin
    roast
      1 TB (15 mL) canola oil
  1 1/2 ts (7 mL) all-purpose flour
  1 1/2 ts (7 mL) butter, softened
      4    shallot, minced
      2    cloves garlic, minced
      1 c  (250 mL) white wine
      1 c  (250 mL) low sodium chicken
    stock
    1/4 ts (0.5 mL) pepper

In small bowl, combine cranberries and cider. Cover and microwave on
high for 1 minute. Set aside to let cool.

Spread hazelnuts on rimmed baking sheet; toast in 350  F (180  C)
oven for about 8 minutes. Transfer to clean tea towel and rub off
most of the skins. Let cool; chop and set aside.

Meanwhile melt butter in skillet over medium-low heat; cook shallots,
sage and half of each of the salt and pepper, stirring often until
shallots are softened, about 5 minutes.

In large bowl, toss together bread crumbs, cranberry mixture,
hazelnuts, shallot mixture and parsley. Set aside.

Place pork, fat side up, on cutting board. Cut loin in half almost
but not all the way through. Open like book so loin lies almost
flat. Starting in centre of opened loin, with knife parallel to ,
cut in half on left side almost but not all the way through. Repeat
on right side. Open flat to form one large piece. Cover with waxed
of parchment paper. With mallet, pound to even thickness.

Sprinkle with half each of the remaining salt and pepper. Leaving 1
inch border on 1 short side, evenly spread stuffing over meat.
Starting at other short side, tightly roll-up jelly-roll style. Tie
with string to secure. Place on rack in roasting pan. Brush with
oil; sprinkle with remaining salt and pepper.

Roast in 375  F (190  C) oven until golden and meat thermometer
registers 160  F (70  C), about 1 hour 20 minutes. Cover with foil.
Let stand for 15 minutes. Carve into 1/2 inch thick slices. Remove
string.

Sauce: Meanwhile, in small bowl, stir flour with butter; set aside.
Skim off fat in roasting pan. Place pan over medium heat; cook
shallots and garlic, stirring until softened, about 3 minutes. Add
wine; bring to oil over high heat, scraping up any brown bits from
bottom of pan. Boil until reduced by half, about 3 minutes. Stir in
stock and pepper; return to oil. Stir in flour mixture and cook,
stirring, until thickened, about 5 minutes. Strain into gravy boat,
pressing to extract all juices. Serve with pork.

From: www.canadianliving.com

MMMMM-------------------------------------------------

Cheers

YK Jim


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