Bach Bake En Bacon’ale –baroque Swine In Wine And Ale With Blued NoodlesFrom alisdhair 5 years ago
- 8 large and thick bone in pork chops shopping list
- 8 large leeks shopping list
- 8 large portabella caps only shopping list
- 2 cups of light ale shopping list
- salt, black pepper shopping list
- olive oil for searing shopping list
- --- shopping list
- 1 oz. of black truffles - if you are so fortunate shopping list
- 1 lb. of bacon of the highest grade shopping list
- 4 large shallots minced shopping list
- 6 cloves of garlic crushed shopping list
- 2/3 oz. of fresh thyme chopped fine shopping list
- 2 cups of veal stock shopping list
- 3 ½ cups of veal demi-glace shopping list
- 3 cups of Madeira shopping list
- salt shopping list
- black pepper shopping list
- butter shopping list
- ---Bleu cheese Mac--- shopping list
- 5 cups of cooked firm small penne or ziti shopping list
- 2 bunches of scallions - chopped small shopping list
- 3 cups of double cream shopping list
- 1 ½ cups of fine aged bleu cheese – crumbled small shopping list
- 1 ½ cups of aged grated swiss cheese shopping list
- 1 oz. of fresh chives – finely chopped shopping list
- salt if needed shopping list
- white pepper will be needed shopping list
How to make it
- FOR THE CHOPS: Season the chops with salt and pepper and sear them crisp on both sides. Hack off the extreme greens from the leeks and then into quarters lengthwise.
- Lay the mushroom caps along the bottom of a medium sized, shallow casserole dish with the pretty side up. Spread 4/5 of the leeks over them. Next the pork chops and the remainder of the leeks over the top. Add the ale, cover and roast at 450 for 30 minutes. Uncover and roast again at 350 for 30 minutes.
- SAUCE: Cook the bacon and chop it to small bits. The truffle if it be used should be grated.
- Heat 4 tbls. of butter in a thick saucepan and sauté the garlic and shallots until they lightly brown. Add the wine and stock and reduce by half. Put in the demi and the thyme and gently reduce by half.
- Add finally the bacon and truffle and season with the salt and pepper. Swish in a few more tbls. of softened butter at the very end for show.
- PASTA: Heat the cream just enough to melt the Swiss and do so. Toss the pasta into it along with the scallions, and bleu cheese. Season with the salt and white pepper. Cast it into the oven during the final 30 minutes of cooking the pork.
- Sprinkle the chives over the top and set it beneath a broiler to brown if so desired.
- The mode and method of serving is obvious.
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