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Paul Otremba: Pork and Squash Stew Makes about 3 quarts. 3-4 pounds boneless pork shoulder*, trimmed of large fat and cut into 1-inch cubes 1 large fresh pork hock, optional 1 large butternut squash, peeled, seeded, and cut into ½-inch cubes 1 acorn squash, peeled, seeded, and cut into ½-inch cubes 1 russet potato, peeled and cut into ½-inch cubes 1 large yellow onion, diced 2 large carrots, peeled and diced 2 large cloves of garlic, minced 1 14oz can of peeled whole tomatoes, drained Bouquet garni of fresh thyme, parsley, oregano, and 2 bay leaves.** 4 tablespoons of a North African spice blend***, or to taste 3 tablespoons of oil or lard Kosher salt and cracked black pepper, to taste 6 cups of stock****, plus more if needed * Pork shoulder is great for this, and it’s cheap and tasty. Lamb also works great, but it’s pricier. When I started making versions of this stew over a dozen years ago, based off of a recipe I found on Epicurious.com (which might be a 2001 recipe from Bon Appétit for “Garbanzo Bean Soup with Saffron”), I made it as a vegetarian meal, skipping the meat and adding a can of chickpeas, drained, before the last ½ hour of cooking. ** Fresh herbs are not necessary. I live in a place where I can grow fresh herbs year-round, and I don’t like spending money on bunches of fresh herbs that tend to be way more than I need for most recipes.

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*** For this stew, I like the basic flavors you find in recipes for Moroccan or Tunisian spice blends. I tend not to buy jarred blends but make my own, typically building off of cumin, coriander, cayenne, ground chili, ginger, and cinnamon. Individually, I use these spices regularly enough. I hate buying expensive spice blends that I’ll only use for one or two recipes. You can play around with the spices you like and have around. This version uses spices found occasionally in merguez sausage and harissa. It contains 2 teaspoons whole cumin seeds, 2 teaspoons whole coriander seeds, 2 teaspoons whole fennel seeds, ½ teaspoon whole caraway seeds, 1 tablespoon paprika, 1 tablespoon smoked paprika, 2 tablespoons ground

New Economy Chapbook Cookbook Volume 1  

Inexpensive, Healthy, Hopeful Feasts for 2017. Inexpensive, Healthy, Hopeful Feasts for 2017. Designed in community, for community. Pleas...

New Economy Chapbook Cookbook Volume 1  

Inexpensive, Healthy, Hopeful Feasts for 2017. Inexpensive, Healthy, Hopeful Feasts for 2017. Designed in community, for community. Pleas...

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