FRENCH GOURMET PORK, SAUSAGE, AND VEGETABLE STEW
Rich, satisfying, gourmet one-dish meal for cold days. An authentic recipe from Lorraine, France. Recipe from award-winning James Peterson's "Glorious French Food". Substitutes for ingredients are provided. Please avoid shortening cooking time to achieve ideal consistency for the stew.
Provided by Polar Bear
Categories Stew
Time 3h45m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Rinse beans and soak beans overnight or at least 4 hours with as much water to cover them entirely as they expand.
- To serve this rich stew as a first-course soup, cut cabbages into wedges and as thinly as possible.
- All vegetables and meats are cut into cubes or diced and add more liquid.
- Use only half of the pork shoulder.
- Trim off excess fat from pork shoulder.
- Tie the shoulder into an oval and put it in a large pot, ideally just wide enough to hold the shoulder with the shoulder bone if there was one.
- Add garlic, bouquet garni, juniper berries.
- Pour in enough cold water to cover and bring to a gentle simmer.
- Cut the rind off the bacon and add to liquid with pork shoulder.
- Simmer very gently uncovered, using ladle to skim off fat and froth.
- Cut cabbage into 10 wedges.
- Remove strip of core at inner edges.
- When the shoulder has cooked for 1 17" hours, add the beans.
- Simmer for 30 minutes more and nestle in the cabbage wedges, sausage, and the rest of the vegetables.
- Simmer for one hour more.
- The pork cooks for a total of 3 hours.
- Strain contents of pot and set over a bowl or clean pot.
- Discard bouquet garni and shoulder bone.
- Skim off a bit of the fat.
- Season the broth to taste with salt.
- Slice the meats.
- Serve broth and vegetables in bowls, each with a slice of toast at the bottom of each bowl and the meats placed on top.
GALICIAN PORK AND VEGETABLE STEW
Provided by José Andrés
Categories Soup/Stew Pork Potato Stew High Fiber Dinner Steak Ham Leek Kale Chickpea Potluck Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Place garbanzos in large bowl. Add water to cover by 2 inches. Let soak overnight. Drain.
- Place pork ribs, ham, ham shank, chorizo, steak, and pancetta in heavy large pot. Add 16 cups water. Bring to boil. Add garbanzos and leeks. Reduce heat to medium-low, cover partially, and simmer until garbanzos are tender, adjusting heat as needed to maintain active simmer, about 1 hour. Add potatoes and kale; simmer until potatoes are tender, 40 to 50 minutes.
- Using slotted spoon, divide meats, vegetables, and broth among 8 large bowls.
- Available at specialty foods stores and Italian markets.
- ** A pork link sausage flavored with garlic and spices but milder than Mexican chorizo; available at specialty foods stores and Spanish markets and from latienda.com.
- What to drink:
- The rich stew needs a big red wine. José recommends a Ribera del Duero from northern Spain, like the Bodegas Alejandro Fernández 2006 "Pesquera" Tinto ($34). The Zarus 2004 Barrica ($15) would also be a good choice.
PORK AND SAUSAGE SAUTé
Steps:
- Place pork in medium bowl. Add paprika; toss to coat. Cover; chill overnight.
- Place bread cubes in large bowl. Add 1 cup boiling water. Using potato masher, crush mixture until bread has consistency of mashed potatoes, adding more water if mixture is dry. Stir in salt and pepper. Divide into 6 equal portions.
- Sauté bacon in large skillet over medium heat until golden, about 6 minutes. Add pork, sausage and garlic. Sauté until pork is cooked through, about 15 minutes. Season with salt and pepper.
- Heat oil in another large skillet over medium-high heat. Working in batches, add bread portions to oil, flattening to 4-inch rounds with wet spoon. Cook until brown, about 5 minutes per side. Place fried bread on plate. Top with meat.
PORK SAUSAGE & BELUGA LENTIL STEW
The hearty, warming goodness of this one course meal is only increased by its utter simplicity of preparation. Accompany the stew with crusty sourdough bread.
Provided by Pneuma66
Categories Stew
Time 17h30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Rinse the lentils and cull them for small stones and debris. Remove sausages from casing and place into a heavy 4-quart pot with a tight fitting lid. Lightly brown sausage and break into smaller pieces. Add celery, onion, and corn to the pot. Saute mixture until vegetables soften.
- Pour in the water, and add the salt and a few grindings of black pepper. Add lentils. Stir all the ingredients together, cover, and bring to a boil over medium heat, stirring occasionally.
- Reduce the heat and simmer for about 2 hours, stirring from time to time to prevent the lentils from burning. Remove lid for last 1/2 hour while simmering. When stew has reached desired consistency, add chopped cilantro as a garnish and serve piping hot in bowls. Eat with some good crusty sourdough bread and enjoy.
Nutrition Facts : Calories 534.8, Fat 13.3, SaturatedFat 4.8, Cholesterol 42.6, Sodium 1139, Carbohydrate 62.2, Fiber 24.4, Sugar 4.8, Protein 43.8
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