Text 18830, 86 rader
Skriven 2011-12-09 09:52:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: slaw
============
-=> Quoting Hap Newsom to Michael Loo <=-

 HN> Cole slaw / it's a southern staple and
 HN> also a regular addition to pulled pork sandwiches.

I like it as a side dish but could never figure out the appeal of
putting it IN the sandwich.

 HN> Metformin does something to me

As it did to Roslind during the one brief week she tried it. That was
the main reason she concentrated on changing her diet when she was
diagnosed as diabetic.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Apple-Pork Ragu With Pappardelle
Categories: Stew, Pork, Pasta, Bacon
  Servings: 4

      1 ts olive oil 
     12 oz ground pork 
      2 sl thick-cut bacon, chopped 
    1/2 c  diced onion
      3    garlic cloves, minced 
      2    Honeycrisp apples, peeled,
           cored, and cut into
    1/4    -inch thick slices 
    1/2 c  dry white wine 
     15 oz can whole peeled tomatoes,
           chopped 
      1 c  chicken broth 
      1 lb orechiette 
      2 TB brined capers 
      2 TB fresh basil, thinly sliced 
           salt and black pepper 

About the pasta, Izard uses fresh pappardelle. Dried orecchiette
would be ideal as a substitute. 

Bring a large pot of salted water to a boil. Meanwhile, pour the oil
into a large saute pan set over medium-high heat. When oil is
shimmering, add the ground pork. Cook, breaking the mass up into
small pieces with a wooden spoon, until well browned, five to seven
minutes. Using a slotted spoon, transfer the pork to a bowl and set
aside.

In a large saucepan or Dutch oven, add the chopped bacon and turn
the heat to medium. Cook until the bacon is browned and has rendered
some of its fat. Add the onion and garlic. Cook until the onion is
soft, stirring occasionally, about two minutes. Add the apples and
wine, stir well, and cook until the wine has reduced by
three-quarters. 

Add the tomatoes, broth, and the browned pork. Stir well, and then
bring to a boil over high heat. Reduce heat to maintain a simmer and
cook, partially covered, until the sauce has thickened, 15 to 20
minutes. 

When the sauce just starts to thicken, cook the pasta according to

the directions on the packaging. When al dente, drain the pasta in a
colander. 

Add the capers and most of the sliced basil. Season the sauce with
salt and pepper to taste. Dont be shy, as it hasnt been seasoned
yet. Divide the pasta between four large bowls, and top with each
with a few scoops of the ragu. Garnish with the remaining sliced
basil. 

Recipe by: Stephanie Izard's Girl in the Kitchen
Posted by: Nick Kindelsperger
From: Serious Eats
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... "Health care crisis" is a euphemism for the catastrophe of modern diet

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