2014 November

November 2014
M	T	W	T	F	S	S
	1	2
3	4	5	6	7	8	9
10	11	12	13	14	15	16
17	18	19	20	21	22	23
24	25	26	27	28	29	30

[recipe difficulty=”easy”]

Braised Pork Shoulder with Quince

Adapted from Bon Appétit recipe | October 2008

Yield: Makes 8 servings

Ingredients:

2 teaspoons paprika
1 1/2 teaspoons coarse kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon ground coriander
1/2 teaspoon ground ginger
1/8 teaspoon ground allspice
Pinch of ground cinnamon
1 4-5 pound boneless pork shoulder (Boston butt), trimmed, tied in several places to hold shape if necessary
1 tablespoon olive oil
3 large quinces or apples (about 1 1/2 pounds total), peeled, cored, each cut into bite size chunks
2 cups chopped onions
1/2 cup chopped celery
1/2 cup finely chopped carrot
3 large garlic cloves, chopped
1 cup apple cider juice
1 cup low-salt chicken broth
2 tablespoons red currant jelly
2 small bay leaves
1 teaspoon chopped fresh thyme
2 TBS Pomegranate molasses

Stir paprika, 1 1/2 teaspoons coarse kosher salt, 1 teaspoon black pepper, coriander, ginger, allspice, and cinnamon in small bowl to blend. Spread spice mixture all over pork shoulder. Wrap in plastic and refrigerate overnight.

Preheat oven to 325°F. Heat oil in heavy large oven-proof pot over medium-high heat. Add pork shoulder and brown on all sides, about 10 minutes. Transfer pork to plate. Pour off all but 2 tablespoons drippings from pot and reduce heat to medium. Add quince to pot. Sauté until cut sides are lightly browned, 5 to 7 minutes. Using slotted spoon, transfer quince to bowl. Add onions, celery, and carrot to pot. Sauté until vegetables begin to soften, about 10 minutes. Add garlic; sauté1 minute. Add cider and chicken broth. Bring to boil, scraping up browned bits. Add red currant jelly, bay leaves, and thyme, then quince. Return pork to pot, fat side up. Cover pot with foil, then lid; place in oven.

Braise pork until very tender and thermometer inserted into center registers 165°F, basting occasionally, about 2 hours 15 minutes. Cool pork uncovered at room temperature. Chill uncovered until cold, then cover and chill at least 1 day and up to 3 days.

Preheat oven to 350°F. Transfer pork to work surface. Cut off string. Cut pork crosswise into 1/2-inch-thick slices. Overlap slices in 13x9x2-inch baking dish. Using slotted spoon, arrange vegetables and quince around pork. Boil juices in pot until thickened enough to coat spoon, about 15 minutes. Season to taste with coarse kosher salt,. Pour juices over pork. Cover and bake until heated through, about 30 -40 minutes.

[/recipe]

Bison Shepherd’s Pie

[recipe difficulty=”easy”]

Bison Shepherd's Pie: 8 SERVINGS

Adapted from Bon Appétit magazine September 2008

Ingredients

meat layer

2 tablespoons extra-virgin olive oil, divided
2 pounds ground bison meat* or ground beef
2 cups chopped onions
8 oz mushrooms, finely chopped
1 tablespoon tomato paste
3 tablespoons chopped fresh thyme
2 tablespoons all purpose flour
2 cups low-salt chicken broth
1 cup dry red wine

vegetable layer

2 cups diced peeled carrots

potato topping

2 pounds Yukon Gold potatoes, peeled, cut into 3/4-inch pieces
1 large head of cauliflower (about 1 1/2 pounds), cored, coarsely chopped
1/4 cup (1/2 stick) butter, room temperature
1/4 cup milk OR ½ &½
2 1/2 cups freshly grated Parmesan cheese, divided (about 8 ounces)
Extra-virgin olive oil for drizzling
Chopped fresh Italian parsley
Paprika

Preparation

meat layer

§ Heat 1 tablespoon oil in large pot over high heat. Add bison; sauté until browned, about 5 minutes. Using slotted spoon, transfer meat to bowl. Add 1 tablespoon oil to pot, then add onions and mushrooms. Sauté until soft, about 7 minutes. Add tomato paste; stir 2 minutes. Add thyme and flour and stir 1 minute. Add broth and wine and bring to boil. Return bison to pot. Reduce heat; simmer until mixture thickens and is reduced, about 15 minutes. Season with salt and pepper.

vegetable layer

§ Cook carrots in boiling salted water just until slightly softened, about 2 minutes. Drain. Transfer to bowl. Set aside.

potato topping

§ Cook potatoes and cauliflower in large pot of boiling salted water until tender, about 10 minutes. Drain, reserving cooking liquid. Transfer potatoes and cauliflower to processor and puree, adding reserved cooking liquid, 1/4 cup at a time, until mixture is smooth. Transfer mixture to bowl; stir in butter and milk, then 2 cups Parmesan cheese. Season potato topping to taste with salt and pepper.

ASSEMBLY

Preheat oven to 400°F. Butter 15x10x2-inch glass baking dish. Spread meat mixture in dish. Top with carrots. Spread potato topping over, covering completely and swirling with knife to create peaks, if desired. Drizzle lightly with oil; sprinkle with 1/2 cup Parmesan. DO AHEAD Can be made 1 day ahead. Chill uncovered until cold, then cover and keep chilled. Let stand at room temperature 2 hours before continuing.

Bake pie uncovered until heated through and top is lightly browned, 30- 50 minutes. Sprinkle with parsley and paprika.

[/recipe]