Uncategorized

Here is a recipe for stuffed chard (or cabbage) from the Shallowford Cookery. Submitted by our dear friend and customer, Esther G. This community book was published sometime in the 60’s and was edited by Marie Koury from Burlington, NC.

• 1 large head of cabbage (or about 24 leaves of chard)
• 1 pound of meat (I used GG mild pork sausage, cooked)
• 1 cup raw rice (I used short grain brown rice cooked al dente)
• 1 t. salt
• ¼ t. pepper
• 3 lemons
• Dash cinnamon
• 1 t. dried mint
• 1 clove garlic mashed
• 1 t. salt

 Method:

 Cut core from cabbage, put in large pot of boiling water and with fork, pull each leaf off as it becomes limp.  (For chard, steam leaves until limp, I steam several at a time).  For cabbage, trim hard center of each leaf, cut in half if leaves are large.  Put hard pieces and stems in bottom of large pot.  Mix meat, rice, 1 t. salt, ¼ t. pepper a little of the lemon juice, and a dash of cinnamon together.  (For chard, I sauté about ½ onion chopped fine, small clove of finely minced garlic and then add rice and sausage mixture).  For cabbage, Marie uses raw rice and meat.

Starting at stem end of each leaf, roll up like a cigar, working with the grain of cabbage or chard. Stack the rolls on top of each other, cover with a dish to keep rolls from unwrapping. Add water to almost cover then add lemon juice, garlic, salt and mint. Bring to boil and cook over medium heat for about 30 minutes (for chard). If using raw rice and meat, cook for about 55 minutes.   

 

Serves 6 as a main dish.

Stuffed Braised Grateful Growers Pork Chops

By Heidi Billotto

4 bone in chops, cut thick enough to stuff, prepared with a slit cut through to the bone or edge

For the marinade:

• 1 cup dry white wine (I suggest Tariquet Uni Blanc)
• 2 Tbsp olive oil
• 1 sprig rosemary
• 2 bay leaves
• 1 Tbsp. Herbs de Provence
• 1 tsp. garlic paste
• 6 juniper berries, lightly bruised Or ¼ cup gin

For the stuffing:

• 1 cup chopped fresh flat leaf Italian parsley
• 2 Tbsp. Herbs de Provence
• 2 whole garlic cloves
• Salt and pepper
• 2 eggs
• 1 cup dry seasoned bread crumbs
• 2 Tbsp olive oil
• 2 cups stock (half beef and half chicken combined)

Marinate the chops for several hours, turning it occasionally. Remove from refrigerator and bring to room temperature; remove chops from the marinade and pat it dry with paper towels. Strain the remaining marinade and reserve.

While the chops are marinating, prepare the stuffing. Chop the garlic to a fine mince with some salt and pepper. Combine with remaining stuffing ingredients until the mixture has the consistency of a paste.

Fill with an equal amount of the stuffing mix. Season the outside of each chop with salt and pepper or Hot Shot.

Heat olive oil in a Dutch oven or stovetop to oven pan. When the oil is hot and aromatic, sear the chops on both sides until nicely browned. Remove the chops and deglaze the pan with the reserved marinade.

Return the chops to the deglazed pan and add enough of the broth blend to come one-half of the way up the side of the meat. Cover the pot and place it in a 325 oven for about one and a half hours, basting the chops at 20 minute intervals.

To serve, transfer the chops to a serving platter or individual plates. Strain the liquid from the pot into a small saucepan and simmer until the sauce is reduced by half. Strain sauce of any fat. Serve over soft polenta rice or mashed potatoes.