Pork Stew With Hard Cider(ポークシチュー)
今日でいよいよ冬のオリンピックも幕を閉じますね。一番嬉しかったのは浅田真央ちゃんが銀メダルを獲得したことかな?私は真央ちゃんが演技しているときに失敗しないようにと祈りながら見ていましたが、そんな風にきっと日本中の国民が彼女を見守っていたのでしょうね。表彰式では関係ない私まで涙しちゃったくらい感激でした。今晩はエピキュリアスから送られて来たレシピの中で変わった材料で作るポークシチューがあったので、早速作ってみました。何故、変わっているかと言うと、煮込むのに、チキンブロスの他にハードアップルサイダー(つまりリンゴからできたビールみたいなもの)を使っているからなんです。もともと、ポークとリンゴは相性がいい組み合わせなのは分かっているけど、果たして、美味しいかどうか試してみたくて作ってみたと言うわけです。結果、食べる時にお肉がはがれるくらい柔らかくてとても美味しかったです。主人の好きな味!これはキープのレシピになりそうです。翌日の方がリンゴもとろっと溶けてスープもこってりするし、 味もさらにしみて美味しいです。Pork Stew with Hard Cider, Pearl Onions, and PotatoesBon Appetit February 2010by Bruce Aidells Pork Stew With Hard Apple Cideringredients( 6 servings)30 1-inch-diameter pearl onions (from two 10-ounce bags)5 slices thick-cut bacon (preferably applewood-smoked), cut crosswise into 1/4-inch-thick strips3 1/2 pounds boneless pork shoulder (Boston butt) or boneless country ribs, external fat trimmed, cut into 2-inch cubesCoarse kosher salt1 cup chopped shallots (about 4 large)1 cup finely chopped parsnips6 teaspoons chopped fresh sage, divided1/2 cup plus 1 tablespoon Calvados (apple brandy; optional)2 cups low-salt chicken broth1 12-ounce bottle hard apple cider1 1/2 pounds unpeeled baby red potatoes (about 2 inches in diameter), scrubbed, halved2 large Granny Smith apples, peeled, cored, cut into 1-inch cubes (about 3 cups)2 tablespoons (1/4 stick) butter, room temperature2 tablespoons all purpose flour1 tablespoon whole grain Dijon mustardpreparation1)Cook onions in large saucepan of boiling salted water 2 minutes; transfer to bowl of ice water to cool. Peel onions; set aside.2)Cook bacon in heavy large pot over medium heat until lightly browned. Using slotted spoon, transfer bacon to paper towels to drain. 3)Sprinkle pork shoulder with coarse salt and pepper. Increase heat to medium-high. Working in 2 batches, add pork to same pot and cook until browned, about 7 minutes per batch. 4)Using slotted spoon, transfer pork to large bowl. Reduce heat to medium; add shallots and parsnips. Cover pot and cook until beginning to soften, stirring occasionally, about 5 minutes. 5)Stir in 3 teaspoons sage; stir 1 minute. Add 1/2 cup Calvados, if using; cook until almost evaporated, about 3 minutes. 6)Add broth, cider, reserved bacon, and pork with any accumulated juices. Bring to boil, scraping up any browned bits with wooden spoon. Reduce heat to medium-low; cover and simmer until pork is tender, about 1 hour 15 minutes.7)Add potatoes and pearl onions to stew; cover and cook until vegetables are almost tender, about 30 minutes. Add apples; cover and cook until potatoes are tender, 15 to 20 minutes.8) Spoon fat from surface of juices, if necessary. Stir butter and flour in small bowl to form paste; add to pot and whisk to blend. Stir in mustard, 2 teaspoons sage, and 1 tablespoon Calvados, if using.9) Bring to boil; reduce heat to medium and simmer until thickened, stirring often, 2 to 3 minutes. Season to taste with salt and pepper. DO AHEAD: Stew can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Simmer stew over medium heat to rewarm before serving.10)Divide stew among bowls, sprinkle with remaining 1 teaspoon sage, and serve.