It’s here!!!! The new Autumn French memories video!! Watch it to the end…you won’t regret it!!…….hopefully…
Potage Lyonnais Au Pois
~ 1 Lb of split peas (washed and soaking for 1-2 hours in hot tap water)
~ 5 cups of stock from fresh pork shoulder cooked overnite or 8 hours in a 275 degree oven. Cover shoulder in a large pan with 1 liter of ginger ale and water to almost cover pork shoulder.
~ Several sprigs each of rosemary, thyme and sage.
~ One large or two medium chopped onions
~ Two to three cups of pork shoulder diced to your liking.
~ Two tablespoons of beef stock paste (Knorr, LeGout or Minor’s are three fairly easily found). You can use salt to flavour instead, but I suggest you always keep chicken and beef stock in your fridge for so many different recipes that make an enormous difference in taste.
~ Two tablespoons of fresh ground pepper.
Add peas and onion to the boiling stock and let look for 3/4 of an hour covered. Add remainder of ingredients and cook for another 3/4 of an hour. Add water if it becomes to thick. If it is too soupy, remove cover and allow soup to thicken. Taste and adjust the seasoning.
Potage Au Canard
Simmer duck carcass for 2-3 hours covered. Remove carcass, let cool and take off all skin and meat to put back in the stock. Strain the stock first through a fine mesh sieve. After putting skin and duck meat back in stock, add one large chopped onion and 2-3 cups of chopped greens of choice. I used organic romaine lettuce. I also added one chopped sweet red pepper. Simmer for another hour and season with salt and pepper.
Cochon en Croûte
Stack 5 sheets of phyllo dough, brushing each one with melted butter. Place a piece of pork cut as shown in above video on the phyllo dough and top with a soft cheese half the volume of pork medalion. I used St. Andre Triple Cream Cheese (Brie). Cut phyllo dough with enough room to cover cheese and pork (again see video – worth a thousand words). Bake in a 350 degree oven on a baking sheet lined with foil and buttered by hand for approximately 25 minutes or until golden brown.
While this is baking, make a cheeze sauce by placing in 1/2 cup of half and half (or heavy cream), 1/2 cup of sour cream and 1/4 cup of brie cheese (remove rind) in a small sauce pan. Put on a very low fire and stir often as to assure it does not burn. Keep covered as well. Drizlle this sauce over the pork pastry when you are ready to serve.