February 19, 2010

sunday-dinner-provencale-pork-and-vegetable-stew
Sunday Dinner – Provençale Pork and Vegetable Stew
Serves 4
Prep time: 30 minutes
Total time: 90 minutes

    Shopping List

  • 1 lb. potatoes (we like Yukon Gold)
  • 3 medium carrots
  • 1 lb. kale or collard greens
  • 36 pearl onions (if the work of peeling scares you, use 6 yellow onions, but they’re not as nice…)
  • 2 bunches fresh thyme
  • 2 bunches rosemary
  • 2 lbs. blade end or pork shoulder or bone-in pork loin
  • Two 15 oz. cans small white beans
  • 1 loaf day-old crusty bread, like a sourdough or a great baguette
  • 1 loaf fresh bread

    Pantry Items

  • Bay leaves
  • 9 garlic cloves
  • Extra-virgin olive oil
  • Peppercorns
  • Sea salt
  • Red wine vinegar

    Suggestions

  • Wine:  Côtes du Rhône red (You might want 2 bottles – this is a dish for a long, leisurely Sunday afternoon or evening!)
  • Dessert:  Simple Chocolate Cake
  • Note that this meal starts with a bowl of wonderful vegetable broth, which you eat before you eat the pork and vegetables.
  • You’ll have leftovers for lunch on Monday, lucky you!

    Game Plan:

  • When you walk in the door
    • Don’t refrigerate the pork
    • Get out Pantry Items
    • Get out Tools
    • Assemble the ingredients
    • Open the wine
  • Prep
    • Peel the potatoes and cut them in half if they are medium size, in quarters if they’re large.
    • Peel the carrots and cut them into medium dice.
    • Peel the garlic.  Mince 4 of the cloves.
    • Peel the pearl onions. (If you’re using medium onions, peel them but leave the root end attached, cut them in quarters.)
    • Rinse and trim the kale or collards.  Cut the leaves into 1/2-inch wide strips, and dice the stems.
    • Make 2 herb bundles.  Tie 10 sprigs thyme, 5 sprigs rosemary, and 2 bay leaves together with kitchen twine for each bundle.
    • Put the pork in the Dutch oven with one herb bundle, 1-1/2 tsps. sea salt, and 10 peppercorns.  Cover it with water.
    • Drain and rinse the beans.
    • Slice the day old bread and rub the slices with a clove of garlic. Put a slice into each of 4 soup bowls.
  • Start Cooking
    • Put the pork over medium-high heat.  When the water comes to a boil, reduce the heat so it’s boiling merrily and cook for about 1 hour, until the meat is cooked through.
    • Put the potatoes, the carrots, 4 cloves of garlic, 10 peppercorns and the other herb bundle into a stockpot.
    • Add 12 cups water and 1 tbsp. salt and put over high heat.  When the water boils, reduce the heat so the water is boiling gently and cook for 10 minutes.
    • Add the onions, the kale or collards, and the beans.  Cook until the vegetables are tender but not mushy, about 25 minutes (check the vegetables after 15 or 20 minutes – you really don’t want them to be mushy!).
    • While everything is boiling away, make the vinaigrette.  Put 2/3 cup vinegar in a medium bowl.  Add salt and pepper to taste, and the 4 cloves minced garlic.
    • Slowly whisk in 1 cup olive oil.  Strip about 1 tbsp. leaves of thyme, coarsely chop them and add them to the vinaigrette.  Put half the vinaigrette in a large serving bowl.  Reserve the other half.
    • Set the table.  Don’t forget soup spoons, because you’re going to serve the vegetable cooking broth as a soup, before you serve the pork and vegetables.
    • Check the veggies – if they’re tender remove them from the broth and put them into the serving bowl with the vinaigrette.  Toss gently.  Keep them warm.
    • Check the pork.  If it is cooked through (140F), remove it from the water and let it rest on a cutting board for at least 15 minutes.  If it isn’t, let it continue to cook while you enjoy the vegetable broth.
    • Taste the broth, and adjust it.  Call everyone to the table.
    • Pour broth into the bowls with the bread in them.  Serve, eat, tell everyone to relax while you prepare the pork to be served (get someone to help you).
    • If the pork is still cooking, remove it from the water.  And let it sit while you slice the loaf of fresh bread and put it into a basket.
    • Thickly slice the pork and put it on a warm platter.  Drizzle it with the remaining vinaigrette and garnish the platter with some herbs.
    • Toss the veggies once more, and either serve them, or pile them around the pork – it’s prettier this way, but you need a large platter.
    • Serve right away. Don’t forget the wine!
  • Wow that was fun, let’s eat!

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