porky pig

I did do that pork a few weeks ago, but I cooked it very slowly in the oven (at about 300) for about three and a half hours and then shredded it. Degreased the cooking liquid for a sauce. It was good, but not terribly hot (I think I cut back a little on the chipotles, a mistake). So I hope you follow the recipe exactly so we can know what's the best way to do it. It has quite a nice flavor, and pork shoulder (a.k.a. butt) is a wonderful, fat, tender piece of meat. We made quesadillas a couple of times out of the shreds; what was left I fried up in little bunches and ate myself. That was wonderful.

The potatoes (small amount): 1 1/4 pound russets. Peel and boil until tender in a big pot of salted water. Meantime heat 1 T butter in a small saucepan. Add 1/2 tablespoon minced fresh sage (you could probably use dried -- rubbed sage, too). When the butter is just starting to brown, add 1/4 cup milk and 1/4 cup whipping cream. Bring to simmer, turn off. When the potatoes are ready to mash, mash with the sage mixture. Salt and pepper to taste. Stir in 1/2 cup grated white cheddar. Put them in an oven-proof flat pan (I use that little braiser like the one I sent you). Sprinkle on a little more cheese, then a little more chopped sage. You can then refrigerate them until you're ready to bake them. If room temp or warm, bake 20 minutes or so at 350. They'll take longer if they've been in the fridge. These are nice with turkey or a roast, since the roasted item can be resting while the potatoes bake. I have used them successfully for Thanksgiving.

Julienned leeks: take a couple of leeks wash them (by cutting in half halfway down from the top and getting out the grit) and cut them into two-inch long julienne. This is easy, since you're going with the fibers. Put them in a bowl of water, swish around (to eliminate the last of the grit), lift out. Dry them on a dishtowel. Extricate them from towel. Melt a couple of teaspoons of unsalted (who cares) butter in a skillet over medium-high heat. Add the leeks and cook, stirring frequently, until they begin to brown, 3-5 minutes. Turn down the heat and cook another 3-5 minutes until tender. Season with salt & pepper. These are a nice garnish for a roast, and actually quite delicious. From FC 60, which you probably have. It's a menu for shortribs, p. 49. If you can find the issue, the photo is useful (and the shortribs should be tried).

The carrots were the same as I've taught you to make previously, but with the addition of a few quartered shallots. Dresses them up. The recipe also calls for some fresh thyme, which would be good, but which I forgot.

I hope you reread Austen soon, because there are a couple of characters I'd like to discuss. Jane puts together an interesting bunch of people. My current favorites: Mrs. Norris from MP, and Mr. Woodhouse from Emma. And there's the inimitable Miss Bates, also from Emma, who is pastiched in one of the JA mysteries. I finished Emma last night (too lazy this morning for italics, sorry), and will now begin Northanger Abbey.

Suzy, have you read any Marian Keyes?