Savory Pork Stew

We have had a brutal summer that won’t end. By the last week of October, we were still hitting high 90s, almost 100 degrees! All I could think about was all the yummy winter meals I was going to start making as soon as the temperatures budged even a little.

 

 

It finally happened and we cooled down and it finally felt like we could start eating “warm your tummy” type of meals. I have been wanting to fine tune my pork stew recipe since last spring, so it was the first one to pull out.

 

This meal will warm your soul. It’s hearty with the potatoes and the pork, has some healthy veggies in it to keep you feeling good, and a little kick that not only enhances the flavor but also warms the meal a little bit more. 

 

 

The nice thing about this meal is that it’s very versatile.  You can add more veggies like peas or corn or sweet potato, even butternut squash. You can also use a different protein like chicken. It would all work great with this recipe. Have some fun with it.

 

 

Now, I’m feeling like I have exactly 10 days before the weather warms up again and we will be back to grilling, so it’s back to the kitchen. If you find you’ve made too much, you can always refrigerate or freeze for later. Just reheat on the stove top, and add some chicken stock to help make the broth of the stew creamy again. It is just as delicious! Enjoy this great beauty.

 

 

Savory Pork Stew

 

2 – 2 ½ lbs pork shoulder, trimmed of excess fat and cut into bite-size pieces

½ c flour

1 tsp salt

½ tsp pepper

2-4 Tbs EVOO
1 large onion, diced

3 garlic cloves, minced

3 medium carrots, thick sliced

2 celery stalks, thick sliced

½ c wine

4 c beef broth

1 tsp thyme leaves

½ tsp dried rosemary leaves

1 tsp Hatch green chili powder

2 bay leaves

3 russet potatoes, peeled and cubed

 

In a bowl, mix together the meat, flour, salt, and pepper.  Make sure all pieces of meat have been well coated. Heat some EVOO in a large cast iron pot over med-hi heat. Sear the meat in 3 batches, making sure not to overcrowd the pot while searing. Add oil between each batch and bring it to heat before adding the next batch of meat. When each batch is seared, set it aside in a bowl.

 

Add a bit more oil and put in the celery, carrots, and onion. Once the onion is translucent and the carrots and celery have softened a bit, add the garlic. After just a minute, add the wine and allow it to burn off the alcohol while deglazing the pot. Let the wine reduce by about half (takes a few minutes), and then add the thyme, rosemary, and chili powder. Finally, add the beef broth and place the meat back into the pot.

 

Bring the stew to a boil and put the lid on. Leave it slightly tipped so the steam can escape a little allowing the sauce to thicken a bit while cooking. After about 45 minutes, add the potatoes and some salt and pepper to taste. Give the stew another 45 minutes to cook down and serve. Goes wonderfully with corn bread, focaccia, crusty French bread, or even just on its own.

Traditional Strawberry Trifle

 

I’m not going to lie… I watch way too much Master Chef. It’s totally a guilty pleasure, but with a purpose. I like to watch all the different techniques they use and technical skills they learn and then see if I can replicate what they’re doing.

 

 

Even when I was little, I enjoyed watching cooking shows. Julia Childs, Jacque Pepin, Lydia Bastianich, and so many more. I just enjoy watching how they do things and what tricks of the trade I can pick up.

 

This recipe was totally born from that interest. I had seen a competition where they made trifles. They looked DELICIOUS! My curiosity was peaked. I just had to figure out a good custard and jam. I already had a plan for the sponge.

 

You see, growing up we had a traditional birthday cake that we used for EVERY birthday. My mom always made the most amazing angel food cakes. As an adult, we have veered from that tradition, but I do still make angel food enough that I have full size pans as well as mini’s. It’s a post and recipe for another day. You can use the store-bought angel food cake as a sponge. It works well for this particular recipe.

 

 

This was a fun way to honor my grandmother, whom was English. She loved creams, and would love this recipe for sure. The one big difference is that I didn’t add the traditional sprinkles to the top. She would be looking for those.

 

 

Strawberry Trifle

 

 

Sponge:

Angel Food Cake (or other sponge)

*I used an 8-inch angel food cake for this recipe. If you like more sponge, you can use a larger angel food cake or another sponge such as lady fingers or pound cake.

*cut it into 1-inch squares for assembly

 

Strawberry Sauce:

1 ½ lb fresh strawberries

¾ c sugar

1 tsp lemon juice

 

Custard Filling:

1 ½ c whole milk

¼ c heavy cream

2 tsp vanilla (or vanilla bean paste)

6 large egg yolks

1/3 c sugar

3 Tbs +2tsp cornstarch

 

Whipped Cream and Topping:

1 c heavy cream

2 tsp powder sugar (more to desired sweetness)

½ lb strawberries

 

For the strawberries:

Cut them into quarters and place them in a saucepan along with the other ingredients. Bring them to a simmer and allow them to simmer and break down for 15-20 minutes. Stir frequently to prevent burning or sticking. Use a masher to break them down more if you prefer, or just keep the chunks of strawberry as they taste wonderful in the trifle. Allow it to cool while you work on the other elements.

 

For the Custard Filling:

Pour the milk, heavy cream, and vanilla (also a vanilla bean pod if you’d like) into a saucepan and warm to 170 degrees. Do not let it boil. Meanwhile, in a large measuring cup whisk together the egg yolks and the sugar for 2-3 minutes. The color should become pale when it’s ready. Add the cornstarch and whisk for another minute to combine.

Remove the vanilla bean from the milk mix if you used one. Slowly add about ½ cup of the warm milk to the egg mix and whisk so that eggs don’t cook. Repeat that process until about half of the milk mixture has been added. Return everything to the saucepan and turn the heat to medium-low. Warm the custard back up to 170 degrees, stirring frequently. It should only take a few minutes and it should be thick enough that if you run your spatula through the custard, it will leave a line. Remove it from the heat and put it through a sieve and back into the large measuring cup. Place plastic wrap directly on the custard to avoid a film developing and the refrigerate until you’re ready to use it; within 1-3 days.

 

For the Whipped Cream Topping:

Pour the heavy cream and sugar into a mixing bowl with the whip attachment. Slowly increase the speed so that it is very fast (about an 8 on my kitchenaid mixer). As it whips, you will notice it thickening and becoming stiffer. You want it whipped and creamy, but not so much that it begins to separate. Taste for sweetness and add sugar as needed.

Finally, slice the strawberries to be placed on top. You can get creative here with slices, fanning, diced, quarters, whatever you enjoy to make your trifle look beautiful.

 

Final Construction:

The idea with a trifle is to create layers. It ensures that when your guest is eating it, they will be able to get a little of everything in each bite. I start with a single layer cake squares. Pour 1/3 of the strawberry mixture on top of the cake. Then pour 1/3 of the custard filling on top of the strawberries. Repeat these steps two more times. After the 3^rd and final layer, place the whipped cream on top. Add your fancy strawberries to the top for a final touch. To make this feel really English, add some colorful sprinkles to the center of the top. Everyone will love this amazing dessert!

 

Squash in the Air Fryer

I am always trying to find quick and easy ways for me to get more veggies while making dinners the family will enjoy. We all know it’s not always an easy sell. The air fryer has given me a new avenue for making things on the side while I work on other things.

 

 

I like having an option that’s a fix-it-and-forget-it approach. The air fryer allows me to make spaghetti and meatballs for the family, and I can have spaghetti squash instead.

 

 

Same with other squashes. I can make Mac N Cheese and add some pureed butternut squash to mine. Or have an acorn squash when we have steak and potatoes. Lots of flavor while eating healthier.

 

Although I’ve specifically described the Spaghetti Squash in this post, it’s the same approach with several different squashes, which I’ve listed at the end of the instructions. I’m always looking for new ways to incorporate goodness! This is an easy one.

 

 

Spaghetti Squash in the Air Fryer

 

 

1 spaghetti squash, approximately 2-3 lbs

1 Tbs EVOO

Salt and pepper to taste

 

 

 

 

 

 

 

 

 

 

Preheat the air fryer to 375F. Cut the squash in half and remove the seeds from the centers. Brush each half with EVOO (I have used the EVOO spray from Trader Joes and it works well). Season with salt and pepper.

 

Place the 2 pieces into the air fryer facing down. You can face it up if you want more browning on the flesh; I prefer a softer texture on my squash. Cook for 25-30 minutes depending on your machine and the size of your squash.

 

Use a fork to test for tenderness. When it’s soft to the fork touch, pull it out and allow it to cool for a few minutes. Turn each piece over and use a fork to gently scrape the squash and create the “spaghetti”.

 

*This also works with Butternut Squash, Honeynut Squash, and Acorn Squash. The times might vary based on the size of your squash, so watch it and check for doneness.