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pork stew
Pork and Celeriac Stew

  quinoa with shallots
Quinoa with Browned
Shallots

 

Menu Plan for the week of Feb. 15, 2013:  Sunday's Recipes

Pork and Celeriac Stew
Quinoa with Browned Shallots

Cooking time:  1 hour, 40 minutes for menu      Cooking schedule: see below for instructions

    Prepare the stew then have an hour or longer break while it cooks.  We have quinoa with it for this meal and rice for the second night. Celeriac is a knobby root with a mild celery flavor.

Pork and Celeriac Stew                                  Preparation and cooking time:   1 hour, 40 minutes
   The spices used in this are from a recipe for Wild Boar Stew, but work very well with domestic pork. The juniper berries give it a wintry, woodsy flavor.  If you have the time, marinate the pork in the red wine for a few hours before cooking. This makes enough for 2 meals or serves 4.

28oz (840gr) lean pork
3oz (90gr) Prosciutto
3 cups (24oz, 720ml) red wine
1 cup (8oz, 240ml) beef stock
6 carrots
1/2 - 3/4 medium celeriac
1 onion
4 cloves garlic
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground cloves
1/2 tsp black pepper
15 juniper berries
1 tsp thyme
3 bay leaves
1 tbs olive oil
2 tbs cornstarch (maizena, corn flour) dissolved in 3 tbs water

The cutting:  Cut pork into large pieces, 1 1/2" (4cm) cubes. Roughly chop Prosciutto.  Peel carrots and cut into 2" (5cm) lengths.  Cut each piece in half the long way. Cut the celeriac in quarters.  Wrap the bit not being used in cling film and refrigerate.  Peel the remaining quarters using a vegetable peeler or knife.  Cut into sizes similar to or a bit larger than the carrots and keep in water until using.  Peel the onion and slice vertically into wedges.  Mince the garlic.
Note:  Use as much of the celeriac as needed so that you have an amount equal to the carrots. 
The cooking:  Heat oil in a large pot or dutch oven over medium heat.  Add pork, a few pieces at a time and brown well on all sides.  Remove to a plate if it gets crowded.  Add Prosciutto, onions and garlic, and sauté 5 minutes.  Return all pork to pot, add vegetables, spices, herbs, wine and stock.  Cover and simmer 75 minutes.
To finish: Remove pork and vegetables. Discard bay leaves. Increase heat under sauce.  Dissolve cornstarch in water and slowly add, stirring until thickened.  Spoon sauce over pork and serve.

Quinoa with Browned Shallots                           Preparation and cooking time:   25 minutes
   This near-perfect food of the Incas has slowly been gaining recognition in the culinary world. It cooks quickly and has a nutty flavor that goes with everything. The browned shallots add a dark, mahogany color to the quinoa and a bit of sweetness.

1/2 cup quinoa 
1 cup (8oz, 240ml) chicken stock (or the amount of liquid your package recommends)
2 medium shallots
2 tsp olive oil

Peel and roughly chop shallots.  Heat oil in a small saucepan.  Add shallots and sauté until brown, about 10 minutes.  Add quinoa, stock, cover and bring to a boil.  Reduce heat and simmer until done, about 15 minutes  (or whatever your package says).  When done, fluff and serve.

Cooking Schedule: 1 hour, 40 minutes for menu
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
medium pot or dutch oven, small saucepan with lid

Cut pork into pieces
Start to brown pork
Peel, mince garlic
Peel, slice onion
Peel, cut carrot
Mind the pork
Peel, cut celeriac, refrigerate unused portion
Chop Prosciutto
Add onions, Prosciutto, garlic to pan, sauté
When all pork is browned, return it all to pan

Add rest of the ingredients, cover and simmer
    40 minute break
Back?
Peel, chop shallots
Sauté shallots
Add quinoa, stock, cover, simmer
     10 minute break
Back?
Dissolve cornstarch in water
Remove pork, vegetables, bay leaves
Increase heat, thicken sauce
Spoon some sauce over pork
Fluff quinoa
Serve