Saturday, December 3, 2016

Saturday Recipes

Because I was delinquent with my blog yesterday, Alex J. Cavenaugh said I should post two recipes today, so here you are.

Roast Pork With Milk

A bistro basic that the critic Bryan Miller brought to The Times in 1988 with the help of Pierre Franey, this luscious roast of pork comes from the kitchen of Adrienne Biasin, who for years ran a homespun and legendary restaurant in Paris, Chez la Vieille. The meat is first browned over the stovetop to sear in the moisture, then braised slowly in onions and milk. The pan juices are set aside
to form the base of a gravy, and the roast is finished in the oven. It takes some time, but is beyond easy to make, and pairs well with a glass of Beaujolais and dreams of travel. (Sam Sifton)

1 3-pound boneless loin of pork
Salt and freshly ground pepper to taste
1 Tbs olive oil
12 small white onions, about 3/4 pound, peeled
1 quart milk
¼ cup heavy cream

1. Rub the pork with salt and pepper.

2. Heat the oil in a Dutch oven. Brown the pork well in the oil on all sides over medium heat for about five minutes. Add the onions, then stir and brown for five minutes more.

3. Drain off all the fat. Add the milk and cover. Bring to a boil and simmer over low heat for one-and-a-half hours. Remove the lid and cook another one-and-a-half hours until the milk is almost evaporated.

4. Meanwhile, preheat the oven to 425°F degrees.

5. Strain the milk gravy into a saucepan, add the cream and bring to a simmer. Save the onions and the milk residue. Place the roast in the oven and cook 10 minutes or until brown.

6. Slice the meat and serve it with the gravy spooned over and the onion mixture on the side.

Servings: 4

Source: Andrew Scrivani The New York Times

Because it so expensive lamb is not something I cook often in Canada. I used to prepare it a lot in England. Anyway, I saw this recipe and decided I might try it the next time I have a leg of lamb.

Myra Waldo's Swedish Lamb

Craig Claiborne brought this marvelous dinner-party centerpiece to The Times in 1958, after securing it from Myra Waldo, a globetrotting food and travel writer who edited “The Complete Round-the-World Cookbook,” featuring recipes gathered by Pan American Airways. Mr. Claiborne recommended this one in a column in the newspaper four years later: a leg of lamb roasted above carrots and onions, broth, hot coffee, cream and a sprinkling of sugar. Really! The result on the plate
is remarkable in the way the richness of the sauce mingles with the big taste of the lamb. All we needed to do to improve it was exchange the beef broth Claiborne used (too tinny in flavor) for some of the low-sodium chicken variety. (Sam Sifton)

1 Tbs salt
1 tsp freshly ground black pepper
1 five-pound leg of lamb
3 onions, sliced
3 carrots, sliced
1 cup low-sodium chicken broth
1 ½ cups hot strong coffee
½ cup heavy cream
1 Tbs sugar

1. Rub salt and pepper into the lamb. Place the lamb in a roasting pan and surround with onions.

2. Roast in a hot oven (425 degrees) for 30 minutes and skim off the fat.

3. Reduce heat to moderate (350 degrees) and add the carrots and broth. Roast 30 minutes longer and add the coffee, cream and sugar. Continue roasting, basting frequently, for 40 minutes.

4. Transfer lamb to a warm platter and force the gravy through a sieve or purée in an electric blender.

Servings: 6-8

Source: Andrew Scrivani for The New York Times

Have a great weekend


  1. Hi Jo - glad you're up and about today .. the pork sounds delicious ... a good recipe for an Aga or equivalent ... but I love lamb too ... gosh it's got coffee in it ... interesting ... cheers and happy weekend - Hilary

    1. Thanks Hilary. Don't see many Agas round here. They are very expensive, at least the one I saw for sale in North Carolina was. Coffee should make for an interesting flavour.

  2. Now you are all caught up again! Not sure about coffee in the lamb recipe though.

    1. LOL. Coffee in the lamb should be delicious Alex.

  3. Saved both of these recipes. One of my favorite lamb recipes is with coffee. Haven't made it in a while and now I am wondering where the recipe is. It was from a McCall's cookbook collection.

    1. I have never used coffee with lamb but it sounded good to me Denise. All my recipes are in my cookbook programme which is constantly backed up by an off line system.

  4. Both these recipes interest me, too. I cook lamb occasionally, and it is expensive but we eat it more than beef. We use an Anthony Bourdain recipe which uses a mirepoix (carrots, onion and celery chopped and browned before putting the seared lamb on top to slow cook). This results in a sauce which compliments the lamb. The pork recipe appeals to me as does most things from Paris. I may try that one for New Years! (being a born southerner means I love pork, and we eat it at New Years for good they say) I'm glad you took Alex's advice.

    1. We both love lamb. It isn't that expensive in Europe, Beef is. Sounds good doing the lamb on top of a mirepoix. Me too, any French recipe is usually pretty good. The pork in the South is very good anyway as are the turkeys. NC was a good place for both. Advice, more of a command from the Ninja Captain.

  5. Were you unwell yesterday? Glad to hear you are better. Those recipes look delicious. Pity I don't eat meat.

    1. Not really Pinky just very tired, not sure why. Thanks. Pity for you.

  6. Believe it or not, I've never eaten lamb. I asked my daughter to make some since she had many times while in the Middle East and Morocco, but she was sick of it. I need a new recipe for pork.

    1. I believe it Susan, lamb is not popular in North America. I am surprised your daughter was sick of it. Can't imagine that.