Monday, October 14, 2013

Fall Cooking

It is fall and the temperatures are getting cooler.  I know, this is Texas, it isn't that cold.  but, the temps are down at least 3 degrees, okay?  so, where was I?  Oh yes, cooler temps lend themselves to heartier meals.  I want to share a dish I saw on the Saveur website.  My wife and really enjoyed it.

I could not find some items at my local grocery stores; so I omitted the juniper berries; and substituted some celery in place of the celery root.  My pork was also two pieces that I had packaged up in my freezer so I did not have the opportunity to butterfly it and roll it.  But it came out quite well indeed.  I also did not have to thicken the sauce.  The starches from the root vegetables and reduction during the cooking did the job for me.  I am thinking about adding this to my International Cuisine Class.
Here is the recipe as printed on the Saveur Website.  I hope you enjoy.

Schweineschmorbraten mit Rübengemüse  
(Braised Pork Roast with Root Vegetables)

1 (5-lb.) boneless pork shoulder, butterflied
Kosher salt and freshly ground black pepper, to taste
2 tbsp. whole juniper berries
4½ tsp. caraway seeds
8 cloves garlic, roughly chopped
8 strips bacon
¼ cup olive oil
3 medium parsnips, peeled and cut into 1" chunks
3 medium carrots, peeled and cut into 1" chunks
1 large russet potato, peeled and cut into 1" chunks
1 small celery root, peeled and cut into 1" chunks
1 medium yellow onion, cut into 1" chunks
½ cup dry red wine
1½ cups chicken stock
6 sprigs thyme
3 bay leaves
2 tbsp. cornstarch
2 tbsp. red wine vinegar
1. Heat oven to 350°. Season pork with salt and pepper, rub with juniper, caraway, and garlic, and lay 4 strips bacon across pork, parallel to short sides and spaced about 2" apart. Starting at one of the short edges, roll pork into a tight bundle, and place seam-side down; lay remaining bacon lengthwise across the top of the roast, and tie securely with kitchen twine at 1" intervals. Season outside of pork with salt and pepper, and set aside.

2. Heat oil in a large roasting pan set over two burners over medium-high heat. Place roast, bacon side down, in pan, and cook, turning as needed, until browned all over, about 25 minutes. Push roast to one side of the pan, and add parsnips, carrots, potato, celery root, and onion, and cook, stirring occasionally, until soft, about 15 minutes. Add wine, and cook, stirring to scrape the bottom of the pan, until liquid is reduced by half, about 2 minutes. Add stock, thyme, and bay leaves, and using tongs, arrange roast on top of vegetables. Cover with foil, and roast until an instant-read thermometer inserted into the thickest part of the roast reads 165°, about 2 hours.

3. Transfer pork to a cutting board, and let rest for 20 minutes. Discard bay leaves and thyme, and arrange vegetables on a large serving platter; slice pork, and arrange over vegetables.

4. Bring roasting pan with pan juices to a boil over high heat. Mix cornstarch and 2 tbsp. water in a bowl. When juices boil, whisk in cornstarch mixture and cook until gravy is thick, about 2 minutes more. Strain gravy through a fine-mesh strainer, stir in vinegar, and season with salt and pepper; serve alongside roast.

Bread dumplings make a great accompaniment to this dish.

Until next time.
Happy cooking and eating
Chef Leslie Bartosh 
Bon Appetit Ya'll

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