So I had basically planned to cook stuffed peppers today, Thursday, and was already well under way when the phone rang and it was the woman from the LHIN asking if she could come at 11:30 as she already had an earlier appointment in the building. That kind of threw me out. We both had to start skidaddling as we were still in our night attire. However, we really had plenty of time. Nan from the LHIN came shortly after 11:30 and didn't stay all that long. She basically had most of our information from when she had interviewed us last year after I came out of hospital. Can't believe that's a year ago next month. Anyway, the upshot is she has allocated me 3 hours a week of respite time (i.e. a PSW - Personal Service Worker - will come and spend time here) so that I can go out for whatever reason, i.e. meeting up with the other people from the TEACH course. Or anything else. I actually don't think I am really going to need 3 hours a week, but...
When she had gone, we had a late lunch. As I asked her, how come so many medical people make appointments over the lunch hour? Later I finished off the peppers for supper, they were good, and I still have some stuffing left as they weren't the biggest peppers by any means.
Friday will be exercise classes of course, there were only two of us on Wednesday so hope there will be more.
Heard from Ladydog today, she is in Ecuador at the moment. Believe that is a pretty good place to make one's home. They eventually fly home from Chile.
My friend Liz tells me she has bought lots of pork roasts at a terrifically cheap price. I thought this recipe might interest her. Think I posted it before but a long time ago.
Wine-Braised Pork with Chestnuts and Sweet Potatoes
Legendary chef Jacques Pépin sears pork shoulder to make a terrific crust, then braises it slowly with
stock, wine, chestnuts and sweet potatoes until it’s meltingly tender.
1 4-pound boneless pork shoulder
2 tsp kosher salt, plus more for seasoning
Pepper
1 onion, finely chopped
5 garlic cloves, crushed
3 cups chicken stock or low-sodium broth
1/2 cup dry white wine
5 parsley sprigs, plus chopped parsley for garnish
3 thyme sprigs
1 1/2 lbs sweet potatoes (about 3 medium), peeled and cut into 2-inch pieces
1 lb vacuum-packed roasted peeled chestnuts (3 cups)
1. Season the pork with the 2 teaspoons of salt and 1 teaspoon of pepper. Heat a large cast-iron casserole over moderately high heat. Add the pork, fat side down, and add 1/2 cup of water. Cook until all
2. of the water has evaporated, about 5 minutes. Continue to cook over moderate heat until the pork is golden brown, about 8 minutes. Flip the pork and cook, turning occasionally, until browned all over, about 5 minutes longer.
3. Add the onion and garlic to the casserole and cook, stirring occasionally, until lightly golden, about 5 minutes. Add the stock, wine and parsley and thyme sprigs and bring to a simmer. Cover and cook over low heat, turning once, until the pork is just tender, 2 1/2 hours. Add the sweet potatoes and chestnuts, cover and cook until the pork and sweet potatoes are very tender, 30 minutes.
4. Transfer the pork to a cutting board and let rest for 10 minutes. Using a slotted spoon, transfer the sweet potatoes and chestnuts to a platter. Strain the jus into a bowl and degrease with a spoon; season with salt and pepper.
5. Slice the pork and arrange it on top of the vegetables. Garnish with parsley and serve with the jus.
Servings: 8
Author: JACQUES PÉPIN
Author Notes
The braised pork can be refrigerated overnight and reheated before serving.
Have a great day
When she had gone, we had a late lunch. As I asked her, how come so many medical people make appointments over the lunch hour? Later I finished off the peppers for supper, they were good, and I still have some stuffing left as they weren't the biggest peppers by any means.
Friday will be exercise classes of course, there were only two of us on Wednesday so hope there will be more.
Heard from Ladydog today, she is in Ecuador at the moment. Believe that is a pretty good place to make one's home. They eventually fly home from Chile.
My friend Liz tells me she has bought lots of pork roasts at a terrifically cheap price. I thought this recipe might interest her. Think I posted it before but a long time ago.
Wine-Braised Pork with Chestnuts and Sweet Potatoes
Legendary chef Jacques Pépin sears pork shoulder to make a terrific crust, then braises it slowly with
1 4-pound boneless pork shoulder
2 tsp kosher salt, plus more for seasoning
Pepper
1 onion, finely chopped
5 garlic cloves, crushed
3 cups chicken stock or low-sodium broth
1/2 cup dry white wine
5 parsley sprigs, plus chopped parsley for garnish
3 thyme sprigs
1 1/2 lbs sweet potatoes (about 3 medium), peeled and cut into 2-inch pieces
1 lb vacuum-packed roasted peeled chestnuts (3 cups)
1. Season the pork with the 2 teaspoons of salt and 1 teaspoon of pepper. Heat a large cast-iron casserole over moderately high heat. Add the pork, fat side down, and add 1/2 cup of water. Cook until all
2. of the water has evaporated, about 5 minutes. Continue to cook over moderate heat until the pork is golden brown, about 8 minutes. Flip the pork and cook, turning occasionally, until browned all over, about 5 minutes longer.
3. Add the onion and garlic to the casserole and cook, stirring occasionally, until lightly golden, about 5 minutes. Add the stock, wine and parsley and thyme sprigs and bring to a simmer. Cover and cook over low heat, turning once, until the pork is just tender, 2 1/2 hours. Add the sweet potatoes and chestnuts, cover and cook until the pork and sweet potatoes are very tender, 30 minutes.
4. Transfer the pork to a cutting board and let rest for 10 minutes. Using a slotted spoon, transfer the sweet potatoes and chestnuts to a platter. Strain the jus into a bowl and degrease with a spoon; season with salt and pepper.
5. Slice the pork and arrange it on top of the vegetables. Garnish with parsley and serve with the jus.
Servings: 8
Author: JACQUES PÉPIN
Author Notes
The braised pork can be refrigerated overnight and reheated before serving.
Have a great day
That recipe sounds great. Might have to try it.
ReplyDeleteWhat d'you mean might? I agree Denise, it does sound good
DeleteTake advantage of those three hours.
ReplyDeleteWhat was her answer about lunch visits?
I will see how it goes Alex.
DeleteShe basically just laughed.
I'm with Alex. Take advantage of those 3 hours; even if you find a place to sit and have a cup of coffee by yourself. You need that "down time"
ReplyDeletebetty
Not a bad idea Betty. Will have to see how it works though.
Delete