December 10, 2011

FFwD: Chard-Stuffed Roast Pork

Every Wednesday at work I have to prepare a roast dinner for our residents (14, 80 & 90+ year olds). This week I had planned to do roast pork, so when I checked to see what this weeks recipe was I thought perfect! Now this little group I cook for are pretty set in their ways when it comes to food. They like what they like - meat, potatoes, two veg and gravy. But, every now and again I like to shake up their taste buds and offer them something new.  This week they got a taste of French Friday with Dorie!

I didn't have Swiss chard on hand so I used cabbage instead. My butcher had already boned & rolled my loin of pork. So I had to reopen it and try and get it flattened as much as possible. It was a pretty thick piece of meat with a thick layer of fat on top (this becomes crispy crackling which they love!). I'm thinking this would have been easier to prepare with a pork tenderloin or just a smaller pork roast.

It was a pretty easy dish to put together. My stuffing sort of fell out of the bottom of my roast, again I think it had to do with the thickness of my meat. Overall, a hit and I would make again for my family.  Might also be good with apples in the stuffing?

Happy French Friday!

*forgot my camera, so had to use my phone for photos.

Looked like a salad stuffed pork, probably could
have cooked the cabbage down a little more.

Trying to roll things back up, wasn't really cut correctly.

Ready for the oven!

Little bit of a stuffing explosion

Photo prior to covering it with gravy.  Served with
roast potatoes, mashed carrot & swede and green beans.

December 2, 2011

FFwD: Matafan (fluffy mashed potato pancake)

I hope everyone had a wonderful Thanksgiving!  I cooked our Thanksgiving meal on Saturday for my husbands family - 15!  I had all intentions of making Dories chocolate pecan pie that's in Baking from My Home to Yours.  Well, on my way home from my son's soccer practice going through my list of things to do and prepare, my well intentioned pecan pie turned into pecan bars that were really yummy.  Just couldn't face making pie crust!  I did remake the stuffed pumpkin and used a mini pumpkin this time.  I stuffed it with stuffing and added pecans and mushrooms for my veggie sister in law, she loved it!

This weeks recipe was a hit.  My 6 year old son, who is my toughest food critic even gave it a 50 out of 50 :)  Next time I make these I might try adding bacon, cheese or herbs to the potato mixture.  I served mine with chicken and broccoli and can see where a sauce would have really been delicious with the potato pancakes.

Below, I had to share my one almost disaster with our Thanksgiving meal.  I was reheating my mashed potatoes and had them obviously on too high of a heat with the lid on.  I went to say hello to our guests when my husband called me to come quick!  Made me and everyone in the kitchen laugh.

Happy Friday!

Almost forgot to take a picture!

Mini-stuffed pumpkin stuffed with stuffing!

Tip... don't try to reheat potatoes too quickly!
They totally raised the lid, ha-ha-ha!