"Country Pork and Parsley Crust"

[ckillian]

Officially, I had "Country Pork and Parsley Crust" for dinner. I would actually call it "Root Vegetable Stew" if it were me. It did contain pork and a parsley-ricotta crust, but really it was a huge hearty stew of root veggies. Rutabaga, parsnips, carrots, and leeks made the bulk of the stew. They were complemented with celery and parsley. It

Comments

[mtcrotty]

Did you take a cooking class?

[ckillian]

For our anniversary this year, Kristina got me a class at our local kitchen store. The one I picked was a class on knives and cutting, where they covered the different types of knives, how to cut effectively, showed us how to carve a turkey, let us practice on carrots and celery, how to make an apple swan, and finally how to break down a chicken, which I also got to practice.

Pretty cool! And of course now I think I need a nice 8" chef's knife. :-)

Chef's Knife

[anonymous]

You do need a 6" chef's knife. How about the recipe for this root veggie stew? Sounds really good.

Re: Chef's Knife

[ckillian]

The recipe was basically:

Brown some pork shoulder, diced (about 1lb)

Chop up:
- 2 carrots
- 2 parsnips
- 1 rutabaga
- 2 celery stalks
- 2 leeks

Add to browned pork, cook to get some color. I did all this in a dutch oven, so it could go to the oven next.

Add ~4 cups beef broth, 2 tbs fresh parsley (chopped), 1/4 cup pearl barley (I used risotto rice), and maybe 1 other ingredient.

Season with salt/pepper.

Cover & Bake at 375(?) for 1 hour.

Make a crust of 1 cup flour, 6 tbs ricotta, 3 tbs parsley, seasoned (I shook some more S&P), and cold water to make soft dough. Place triangles, overlapped, over the stew. Increase temp to 425, cook additional 20 min. (I did so uncovered though the recipe didn't explicitly say to.)

Chip and ....

[scarolina_gal]

Maybe you should do a blog... like Julie and Julia... Chip and...?