I just registered for French Fridays with Dorie and I'm just about as excited about it as I was to get her new cookbook: Around My French Table. It was released a month ahead of schedule and I ordered it the very day it was released.
French Fridays with Dorie is a group of people who choose to cook through the new book together and post about it on Fridays and it will officially start on October 1st. However, you don't have to have a blog, nor do you have to cook every week. It's pretty much a cook as you can type group. There's not a lot of rules at all, but the one that you guys won't like is that I can't provide the recipe here as they want you to buy your own book. (The link I provided for the book is at 40% discount so you can get this gorgeous book—with lots of photos—for only $24.)
I just couldn't wait to get started so I made a Dorie recipe this week: Chard-Stuffed Pork Roast. I used red chard because I think it's so pretty.
The recipe calls for sautéing onions, garlic, and the chopped stalks of the chard, then adding the julienned leaves till they wilt. A little sweetness is added with golden or dark raisins and a little punch is added with red chili flakes. Then after you cut the loin in half almost through to the other side, you spoon the stuffing on …
… then fold it over and tie it together. I learned that I really don't know how to tie up a roast! I took the easy route by tying each one separately … I know: LAME.
A really nice touch was coating the outside of the roast with coriander and peppercorns. The recipe said to crush whole coriander and peppercorns in a mortar and pestle, but I had used the end of my whole coriander making Salsa Verde Braised Pork last week, so I sprinkled it with ground coriander and freshly ground pepper.
I did just what Dorie suggested and roasted it in my cast-iron skillet at 375°F. Perfect suggestion.
It only took 30-40 minutes till I set it out to rest.
There's really no sauce created from the pork, but I did have some pan juices that I boiled down a little, then deglazed my pan with Calvados, let it reduce down a little, and stirred in some spicy brown mustard. It was wonderful!
I served mashed Yukons and Sauteed Swiss Chard with Currants and Pine Nuts as sides.
And that is a recipe that I CAN share with you!
So who is going to join me for French Fridays?! Click here and get registered. Come on … let's have some cooking fun!