Saturday Morning Coming Down
The rest of the weekend after the house concertwas quiet. I puttered, I read, I cooked. Onward to the next event whichis Thanksgiving I suppose. I'm still feeling the glow however so all isgood.
A couple of people asked for the recipe for the pork and noodle dish I did for the potluck...here it is...straight from the Joy of Cooking! I did two pork shoulders and then kind of pulled them, made the sauce, and then mixed them with two bags of Amish noodles cooked in half chicken broth/half water. Definitely a fall kind of comfort thing...
Pork Shoulder with Rosemary and Mustard
taken from the Joy of Cooking 1997
pork shoulder (about 7 lbs)
1 1/2 cups chicken stock
1 cup dry white wine (or whatever cheap box of white wine you have of course)
1 medium carrot
1 medium onion (I used two as mine were smallish)
2 chopped cloves of garlic
11/2 teaspoons dried rosemary (or a bit more)
4 tablespoons (half a stick) of butter
1/4 cup flour
2-3 tablespoons Dijon mustard
Brown the heck out of the pork shoulder on all sides (in a bit ofoil), then salt and pepper it well and put it in the crock pot. Drainthe rendered fat and leave just a bit in the pan. Toss in thevegetables, rosemary and garlic and cook until softened and slightly browned. Add to thecrock pot, followed by the chicken stock and the white wine. Cover andcook on low for 6 hours.
Remove the pork shoulder, which will be falling apart tender. Set iton a platter and cover with foil. Skim the fat off of the liquidremaining in the crockpot (I used a fat separator to get as much aspossible). Then melt half a stick of butter in a pan. Once meltedwhisk in the flour. Once is it smoothly mixed, pour in the skimmedliquid. Add 2-3 (I used 3 and it was perfect) tablespoons of Dijonmustard, and whisk it in, bringing it to a boil, stirring as itthickens. Serve over egg noodles with the sauce over everything!