Cottage Roll - More Comfort Food

Posted by Big Dog at 3/7/2010 11:59 PM
Categories: Recipes
Tags: Willowgrove Hill Pork Pork

So Simple, So Good

Cottage Roll is Another Great Comfort Food

Is the pig just he prefect animal for domesticated food supply?

While beef is the king of steak, pork is the emperor of curing.

A few weeks ago I was trolling on WillowgroveHill web site (I'm such a creeper) and came across Rosie’s “Brown Sugar Cottage Roll” recipe. I got to thinking about my childhood and the simple meals that my Mom made. Her cottage roll lasted for three meals, the main meal, fried ham the next morning and the pièce de résistance "pea soup" from the broth and trimmings. I’m not sure it was the healthiest thing for you but boy was it good.  

Cottage Roll is a Canadian favorite, and beenaround for years. I have seen reference back to the midforties in Northern United States. There is little history on thecottage roll on the internet, but with the reference I have, I think it may haveappeared along side of pea-meal bacon. The cure recipe is near the same aswell as it's regional popularity.   

Cottage Roll

Mom used to buy the little commercial boneless roast and boil it for to three hours just slightly covered in a large pot of water [internal to 165(f)]. The last hour she would throw in potatoes to cook in the salty broth,and hmmm hmmm was it ever good. Now you can cure one yourself if you can not find one in your butcher counter. Use our Peameal Bacon Cure subsitute a boneless butt instead of a loin, remember to use a net or tie it really well.  I was lucky I had one in stock that I cured last fall. If you want to save all the hassle, order one from Willowgrove Hill; you will not be disappointed.

There are many approaches to take, boil in water, perhaps ginger ale or 7up, don’t make soup out of the broth if you use the pop. I have also added some sliced pears and apples at times to give it a nice fruity taste, after boiling it for two hours, baked it for another hour with maple syrup, this is a favorite of the transplanted Quebecor, hold the cheese curds and gravy on this.

Tonight it's just plain water, no salt required as it will bleach out of the meat just enough to cook the potatoes, I have plans for the broth.

Cottage Roll

Samantha was out all weekend at a cheer-leading competition and had to drive herself out of town for the first time. It was not so much fun for her to go alone, however Barb and I did not have to pay $36 each to watch a 5 minute dance,I'm thinking GOOD DEAL.

In place I decided to make her some of this simple comfort food. There was only one comment when Sam got home, "meat good, no talk, eating".

They took first place, but she was too tired to care.

TOMORROW --- SPLIT PEA SOUP......


Cheers From the Big Dog

 

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  • 5/25/2010 3:52 AM Mediterranean Restaurant wrote:
    It's hard being a transplanted Quebecer, I can relate! Maple syrup just isn't the same unless it comes from home, and nobody understands how to make a poutine properly, unless it's another transplanted Quebecer. Okay, now I want to go back home and have my mom cook me a poutine!
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