So I am sitting here in my flu induced stupor watching Headline News and I keep hearing about the relentless “Gas Shortage”. Huh!??!? What gas shortage? People are driving around just fine up here and I have been seeing the trucks delivering fuel to the stations here all along.

I tend not to discuss things that are political or controversial , but this just frosts my muffins. Are we so dense that we really believe that the hurricanes caused a gas shortage? There is more than enough gas for the rest of the country, why aren’t we just sending some to the south? It’s so simple it’s stupid isn’t it?

God, can we create more drama for ourselves or what?

(SMACK! – Colleen, snap out of it…go back to your bubble gum and ice cream way of life)

Let’s talk about food instead, shall we?

I’m starting to think ahead to the holidays, remember, if you cook for a living the holidays start in October. I’ve done this recipe before and am thinking about tweaking it a bit this year. Is it overdone do you think? I love it’s simple elegant flavors…

Chestnut Stuffed Pork

5 pounds boneless double loin roast, tied
1/2 pound ground pork
1/2 cup finely chopped celery
1/2 cup finely chopped shallots or onions
1 tablespoon butter
2 tablespoons chopped parsley
2 tablespoons brandy
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon allspice
1 15 1/2-ounce can chestnuts, drained
2 tablespoons drippings
3 tablespoons all-purpose flour
2 cups chicken broth
1/4 cup chopped chestnuts
1 tablespoon chopped parsley
1 teaspoon brandy
Salt and pepper, to taste

1. Untie roast, open and pound lightly to even thickness. Set aside.

2. Cook celery and onion in butter until tender. Combine with ground pork, parsley, brandy and seasonings. Spread over roast. Lay a row of chestnuts down the center of stuffing. Roll meat around chestnuts and tie firmly. Roast in a 350ºF oven 1 1/2 hours or until meat thermometer reads 155-160ºF.

3. Remove roast and let rest 10-15 minutes before carving. Pour off extra fat; measure 2 tablespoons. Stir flour into the 2 tablespoons fat. Add chicken broth, cook and stir until mixture thickens. Add chopped chestnuts, parsley and brandy. Season to taste with salt and pepper. Serve gravy with roast.

My fall/winter catering menu is almost set…look for it soon.

Have a great Tuesday and do something delicious!

Colleen

It’s day, I dunno, 145? of this flu thing and frankly…I’m ready for it to just go away. If I stuff anymore comfort food in my system I will be comatose. Today, with an almost migraine brewing I tackled Italian Wedding Soup…cheater style. You heard me right…cheater style. Even my pictures are suffering, ughhh.

I had ground chicken we processed on Saturday so all I had to do was grate some parm, crack a duck egg, and mice some shallots, garlic and parsley and crumble some stale bread. A whole bunch of meatballs later simmered with grocery store broth, frozen spinach and a couple of handfuls of orzo we have Italian Wedding soup. Maybe not what I would normally make, but the meatballs rocked and honestly? I can’t taste much anyway…sigh…

Have a wonderful (cough, cough) Monday, and do something delicious!

Colleen