Turkey Roast with Mustard Sauce

I don’t know about you, but I feel like I have spent my last few days in the kitchen. So when it was time for dinner, I did not really plan to spend hours on my meal. What is good and yet so easy to fix: Roasts. I had seen this turkey roast at the grocery store and could not wait to cook it at home. It had been so long since I had eaten one.

Ingredients for 6 persons: 1 turkey roast, old-fashioned mustard, salt and pepper, 1 cup of broth.

Remove the netting from the roast. Place the meat on the roulpat, roll the roulpat over the meat, and with the rolling-pin pound the meat until it is 1/2 inch thick and even throughout. Using a cooking brush cover the meat with the mustard, and sprinkle the meat with salt and pepper. Roll the meat over itself and place it back into its netting. Cover the outside of the roast with mustard, and sprinkle with salt and pepper. In a large pot, melt 2 tbsp of butter and when the butter is sizzling, brown the outside of the roast by turning the roast in the frying pan. Turn the heat down to low, add 1 cup of chicken broth, cover the pot with a lid and cook for 45 minutes. You may need to turn the roast periodically to cook it evenly. You may also place the roast in a deep flexipan, add a cup of broth and cook it in the oven at 400 for 45 minutes. When the roast has cooked, remove it from the oven, or from the stove and let it rest for 10 minutes. Afterwards, lay the meat on a cutting board, cut the roast in slices, and add 1 cup of heavy cream or milk to the pot. You may also add 1 more tablespoon of mustard if you want the sauce to have a more pronounced mustard flavor. Season with salt and pepper, stir well and bring the sauce to boil for 2 minutes. Serve the roast with steamed potatoes or scalloped potatoes and drizzle the sauce over the potatoes and the roast. Et voila!

Bon Appetit and Happy Cooking!!!

NB You can do the same recipe with a pork roast.

An Old Time Favorite: Roti de Porc au Lait or Pork Roast in a Milk Sauce

Who cooks dinner at home on Sundays?you or your husband?! After talking to many of my friends, it appears that many husbands cook as much, or even more than their spouses at home and they are often the ones cooking on Sundays. If most dinners are cooked on the stove during the week, it seems that the grill is the medium of choice for Sundays dinner. In France, you will rarely see men in the kitchen, and you will rarely see anyone using the grill except in the summer. Really the main difference between a weekly meal and a Sunday meal in France, is the time that is spent in the kitchen. On weekdays, the meal is generally  fairly quick and easy to fix whereas on the weekends and most particularly on Sundays, the meal is more delicate and requires more preparation.  In France,  it was customary to have dishes such as Boeuf Bourguignon, or Coq au Vin. I loved those dishes. Well today I decided that I would start cooking those for my family despite the fact that my husband would not eat them… too bad for him , right?!?! So today we had a recipe that my mom made quite often: Pork Roast in a milk Sauce or Roti de Porc au Lait. It is a fairly easy recipe that requires very few ingredients. All it takes is time… but it is worth it!!!

Ingredients: 1 pork loin roast, 2 tbsp of butter, 1 medium onion chopped, 1 pack of small carrots, 1 tbsp of flour, 2 cups of milk, 1 bouquet garni ( parsley, thyme, rosemary in  bundle), 2 potatoes per person, cut in large squares.

Season the pork roast with salt and pepper. In a large pot, melt the butter and when the butter is sizzling saute the pork loin on either side. Remove the pork roast from the pot and add the onions to the pot. Saute them until they are becoming brown and soft. Add the carrots and saute them as well. Add 1 tbsp of flour and stir. Then empty 2 cup of milk in the pot and bring the mixture to boil. Cook for a few minutes and add the roast to the sauce as well as the bouquet garni. Taste the sauce and add more salt and pepper if you feel it is necessary. Lower the temperature to low, place the lid over the pot and cook the roast for about 40 minutes. Stir every 15 minutes and turn the roast to make sure that the roast is being cooked on all sides. 15 minutes before the end, add the potatoes.

When the roast has cooked for about 40 minutes, remove the roast from the pot and slice it. To serve, place a few slices on each plate, spoon the sauce over the meat and place a few potatoes on the sides of the meat. Et voila!!!

Bon Appetit and Happy Cooking!!!