I did not see coming, I have not heard him enter. It only takes a few drops of rain to its powerful scent of wet earth undergrowth gets up my nose through the door ajar. Yet there were signs. The cool morning that I thought was still there at noon on my fingers numb and my throat cleared. I had to cover a little more for the face. Autumn.
Suddenly I needed to get warm. First outbreak dry wood, feet range before the fire ignited in socks that go up a little higher on the leg. Suddenly, I felt like softness. First courses in the fall. Roast pork with milk, mushrooms (chanterelles, morels, mushrooms) to the forest, apple pie ... Nothing is sweeter than the aromatic roast, which is the story.
Roast pork with milk and garlic spiced
Ingredients (for 6-8 people) 1 large roasted
1.5 kg pig farmer rolled and wrapped by your butcher, 1 liter of milk (whole, raw preferred), 1 dozen cloves of garlic, unpeeled , 75 g of bread, 1 cinnamon stick, 1 clove nutmeg, salt, pepper
Procedure
Remove meat and milk from the refrigerator at least two hours before cooking to get them to room temperature.
Later, preheat oven to 160 ° C.
In a ovenproof casserole dish, place the roast in the bottom, the unpeeled garlic cloves, cinnamon stick and cloves. Sprinkle with milk. Add salt and pepper and grate enough nutmeg to flavor the milk and meat. Put in oven and cook slowly - but surely - Heat gently for 1h20.
Return the roast every fifteen minutes during cooking. Watch that the milk does not overflow.
When the meat is cooked, drain it and reserve it in aluminum foil. Broth with milk, make a sauce. Remove the cinnamon stick and cloves, then go to a bowl ladles up some milk and fragrant garlic mash you in Chinese. Add the bread crumbs in milk and mix down until the mixture becomes creamy and fluffy. Adjust seasoning if necessary.
Serve immediately with thin slices of roast sprinkle sauce and enjoy. Serve meat with mushroom mushrooms, sauteed in a large knob of butter, and small baskets of green beans simply boiled or steamed.
For allergy sufferers, do not worry, the garlic does not carry your pallet. The flavors of this sauce is sweet and delicate.
Thereupon, to give freshness to the whole greedy, drink a white Burgundy with a little character (dried fruit and honey), as a Bouzeron for example, or, do like me this Sunday, serve a fantastic wine white table grape from a former Corsican Bianco Gentile 2009, grown by Antoine Arena Patrimonio side. Nose: plum, quince, hazelnuts, in the mouth: the roundness and silk. Season, then!
Sting recalls! Remember there is still time to participate in the competition held in the second International Festival of Photography Culinary Award for Culinary Blogger. As a jury of this contest, I have the pleasure of choosing the winning photographs from Isabelle Rozenbaum, photographer ( Culinary Ear), Damien and Head (750g ). To participate is simple, you have until October 15, 2010 to send us your entries, as detailed in the previous post . In case of difficulty in delivery of your accomplishments, please contact the organizers of this contest on the site 750g (Marie-Rose: mrdomingues [at] 750g.com). And they will validate your entries.
soon,
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