Aunt Emma's Never Fail Pie Crust

3 c sifted flour
1 1/4 c Shortening
1 tsp salt
1 egg, well beaten
5 Tbsp water
1 Tbsp vinegar

Cut shortening into flour and salt.
Combine egg, water, and vinegar in a separate bowl.
Pour liquid into flour mixture all at once. Blend with spoon until flour is all moistened.
It can be re-rolled without toughening. Will keep in refrigerator for two weeks or divide into balls enough for one pie and wrap in Saran wrap and freeze indefinitely.

Makes 2 crusts

Sunday, December 11, 2011

Chard-Stuffed Pork Roast

What a great way to treat a pork roast.

Last week the cooks at French Fridays with Dorie made this stuffed pork roast and it was totally delightful: very simple and very delicious.

The stuffing was assembled using only Swiss chard, onion, garlic and raisins.  The mixture is seasoned with red pepper flakes, plus black peppercorns and coriander seeds that were pounded and cracked with the mortar and pestle.  The stuffing ingedients are cooked until tender.

My 2 1/2 lb pork loin roast is opened by cutting lengthwise just enough so it opens like a book,  stuffed, and tied with string.


The outside is rubbed with oil, salt and pepper.
This simple dish is worth the little effort and produced a beautiful main course that is defnitely dinner guest-worthy.

Tender and juicy, the raisins are a great addition!


We ate ours with the "matafan" from the previous week.  Purrrrrfection.





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