Tag Archives: onions

Pork Roast with Apples and Onions

This lovely post on the P-Dub’s site caused some swift action in my kitchen. I wasn’t going to put this on my list of recipes-to-make and let it sit around for months, waiting its turn. I had to make it immediately. So I bought the ingredients and bellowed “Haruzziah!”

All Sunday afternoon it cooked away in the oven, infusing our apartment with the most delectable smells. And the flavors! Onions cooked to sweetness, tart apples, rich, tender pork with its flavor deepened by the beef stock . . . aaaah!

Plus, this is one of those meals that keeps excellently in the fridge and just gets better with time. Granted that the leftovers resemble a pile of brown who-knows-what, but once you take a bite, you won’t be complaining!

Ingredients

( Serves 8 )

3 TBS olive oil
1 3-4 lb pork shoulder roast (pork butt)
Salt and pepper, to taste
4 cups apple juice
1 cup beef stock
3 apples
3 onions
2 bay leaves

As you can see, I went ahead and sliced the onion up for the ingredients picture. I was in maximum efficiency mode. Stomachs were growling, hunger was churning.

Core the apples and cut them into wedges.

No need to peel ’em!

Sauté the onions in a large Dutch oven until brown.

I should note that this is optional—you can also just add them raw to the roast. Set the onions aside.

Sprinkle the meat all over with salt and pepper.

Heat the oil in the Dutch oven, and when hot, sear the pork roast on all sides, sprinkling it liberally with more salt and pepper as it cooks.

I chose to take care of this in the cast iron skillet as the onions cooked in the Dutch oven, once again in the interest of time.

But ideally you’ll sear it in the same pot it’s going to slow-cook in, so that all the flavor is contained.

Looking brown and glorious!

At this point it became apparent that with the size of the hunk of pork and the bounty of apples and onions, the green Dutch oven was not going to cut it. So we made a move that is now becoming strangely familiar . . .

. . . and divided it into 2 Dutch ovens. Double the ovens, double the fun.

In retrospect, I think everything could have fit it the black cast iron Dutch oven, which may be slightly bigger. But no harm done either way! The result was delicious pork, and I have no regrets.

Lower the heat, and add the apple juice, apple slices, onions, beef stock and bay leaves.

Try and make sure the meat is as submerged as possible., then cover and either simmer it on the stove or place it in the oven at 300 F for 3 hours.

You can use this time to crochet, watch an episode of 30 Rock, do some Pilates, or work on your photo album. Or lie in a salivating stupor on the couch, awaiting the moment when the pork will be yours. Though I don’t recommend that last option–it could make those 3 hours feel like an eternity. Here, I’ll make up an annoying poem:

Busy hands make time go fast
so do some work and have a blast
but if you lie upon the couch
you will just become a grouch

No more moralizing, I promise–but that poem just had to come out.

You can also use this time to cook up a batch of wild rice:

When the roast is done . . .

. . . you must examine the tenderness of the meat. I broke this one apart a little, but the other roast stayed magnificently in one beautiful piece. Either way works, depending on the kind of presentation you’re going for.

Remove the meat to a serving plate along with the onions and apples.

But we’re not done yet!

 Yes, it looks and smells delicious–but we’re about to take the yumminess up a notch. Actually, more like ten notches. So cover that meat with foil to keep it warm while we begin the final and imperative step.

Turn the heat on the stove to high, and violently boil the remaining liquid in the pot for about 15 minutes, until thick. Here are some before and after pictures so that you can see how quickly it reduces:

Is this really necessary? someone may ask. (They will especially ask this if the growling roars in their stomach have graduated from kittycat to mountain lion levels.)

And the answer is: YES! This part is essential!

Don’t even think of skipping it.

Think gravy, but even better. This makes the dish. Spoon the sauce over the pork, and serve it all over rice! Only then will you understand. See, I considered skipping the sauce step, but after one bite, I became a true believer.

Spoon it generously, people! I want to see you swimming in sauce.

These pictures can’t possibly convey what I want to convey.

It’s just too brown.

But your taste buds will sing!

Adieu.

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Indian-Style Chicken Curry with Chickpeas and Raisins

As I mentioned on Tuesday, this recipe came from my friend Beth, after I tried her leftovers at Bible study one night and demanded that she share immediately how to make it. She had gotten the recipe from her friend Susan, who in turn adapted it from Cook’s Illustrated “The Best Chicken Recipes.” I knew there was a genius behind it the moment I tasted it.

This curry . . . what shall I say about this curry. “Delicious” feels like an understatement when this rich, tomatoe-y sauce with the perfect bursts of golden raisins is concerned.

Please make it.

You know how addicted I am to making new recipes and trying new things, so hopefully this will mean something to you: since October, I’ve made this curry 1) for ourselves, 2) for ourselves, 3) for Heidi and Mike, 4) for our neighbor, and 5) for our friends Julie and Zane. I can’t get enough of it.

Ingredients

(Serves 6)

2 TBS sweet or mild curry powder
1 tsp garam masala
4 TBS vegetable oil
2 onions
1/4 tsp salt, plus more to taste
4 cloves garlic
1 TBS minced or grated ginger
1 serrano chili
1 TBS tomato paste
1 1/4 cups chicken broth
1 14.5 oz can crushed tomatoes
1 15 oz can chickpeas, drained and rinsed
1 1/2 lbs boneless, skinless chicken breasts (about 4 medium)
1 cup raisins (regular and golden, mixed)
1/3 cup heavy cream or coconut milk
2 TBS chopped cilantro

There’s a lot going on in this ingredients picture–but don’t freak out! Stay calm, stay calm–if you lose your focus now, you’re going to miss out on a truly incredible dish.

In a small nonstick skillet over medium heat, toast the curry powder and garam masala for 1 minute, stirring constantly to avoid burning them.

Set the spices aside in a bowl.

Finely dice the onions. Heat the 3 TBS of the oil in a large pot or Dutch oven over medium high heat. When hot, add the onions and 1/4 tsp of salt.

Cook for 10-15 minutes, stirring occasionally, until caramelized. If the onions seem to be browning too quickly, turn down the heat. If you have time, cook the onions for longer and on lower heat. The more they caramelize, the more sweet depth they’ll give to the curry.

In the meantime, mince the garlic and grate the ginger, and de-seed and mince the chili (removing the seeds and membrane). Or leave the seeds in if heat doesn’t scare you.

Going, going . . .

gone!

When the onions are caramelized (about like this:)

add the garlic, ginger, chili, toasted spices, and tomato paste.

Cook for about 30 seconds, stirring, until fragrant, then add the chicken broth . . .

. . . and crushed tomatoes too (not pictured), stirring and scraping up any brown bits.

Quickly rinse the chickpeas from that nasty liquid they have in the can with ’em, and add them along with the chicken and raisins to the pot, submerging the meat.

Bring to a simmer, then cover the pot and turn down the heat to medium low.

Simmer 10-15 minutes, until the chicken is just done (160-165 in the thickest part of the chicken breast). In the meantime, chop up some good ole cilantro:

Move the chicken on to a cutting board, and using a fork and knife (it’s hot!), dice it up.

If it’s still a little raw inside, no biggie–it will finish off in the sauce momentarily.

Return the meat to the pot along with the cream or coconut milk . . .

. . . and heat through (about 2 minutes on medium high). Stir in the minced cilantro:

And we’re down to the final step! Taste, and adjust the seasoning to your liking. Serve over rice or spiced couscous!

I’m racking my brain to try and turn up ways of convincing everyone I know to make this. Why? Because I love you, and I want the best for your taste buds.

Anyway, hopefully the pictures will nudge you in the right direction. I can only hope.

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