Memorable Quotes:

"A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect." Fernand Point

Sunday, September 6, 2009

Italian Pork Braise



4 t. Dry Sage
1 1/2 t. Rosemary
Salt and Pepper
Boneless Pork Shoulder Roast
2 T. Minced Garlic
2 1/2 C. Milk
Fresh Sage for Garnish
2 Sliced Onions

Combine Rosermary, Sage, Salt and Pepper. Pat or rub the mixture on the roast. Bake in 350 Deg. oven in heavy pot like a Descoware. After one hour add the sliced onions to the bottom of the pot under the roast. Bake one more hour then remove from the oven and degrease. Add 1 Cup of milk and the Garlic and cook 45 min. more. Remove the meat and degrease the juice. Add the rest of the milk and reduce for 5-7 min. until thickened. Put onions and sauce into a blender to puree. Pour over roast and also serve rest of sauce in a gravy boat. Good served with Orzo or noodles.

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