Friday, April 13, 2012

a dinner party?

this weekend i am having a dinner party! oh..what to cook?
i do love having people over, but like many of you i imagine, entertaining is intimidating due to the fact that it is on the host to provide something delicious for her guests. so i thought i would share a recipe for pork shoulder stew which we enjoyed over our christmas holiday at judith's house in seattle. judith says making this is easy peasy with a slow cooker (which i do not have) and i can verify how yummy it is.
i borrowed this recipe from the website which is a good place to start..but judith had some suggestions to add to this base. add something sweet like apple or orange juice and some carrots..which will bring out the sweetness of the pork. and in the end add some cannelini beans..and serve it with creme fraiche cilantro, and polenta, or grits as a side.


8 cup(s) (2-3 medium bulbs) thinly sliced fennel
1/4 cup(s) chopped fennel fronds
1 medium onion, halved and thinly sliced
2 1/2 pound(s) pork shoulder or Boston butt, trimmed of excess fat and cut into 2-inch chunks
1 1/2 teaspoon(s) kosher salt, divided
1 1/2 teaspoon(s) freshly ground pepper, divided
2 tablespoon(s) extra-virgin olive oil, divided
3/4 cup(s) dry white wine, such as Sauvignon Blanc
4 clove(s) garlic, minced
1 tablespoon(s) finely chopped fresh rosemary
2 teaspoon(s) finely chopped fresh oregano
1 can(s) (28-ounce) whole tomatoes, drained


Spread fennel and onion in an even layer in a 5- to 6-quart slow cooker. Cover and refrigerate fennel fronds.
Sprinkle pork with 3/4 teaspoon each salt and pepper. Heat 1 tablespoon oil in a large skillet or Dutch oven over medium-high heat. Add about half the pork and cook until brown, 4 to 5 minutes. Transfer to the slow cooker. Repeat with the remaining oil and pork. Add wine to the pan and scrape up any browned bits; remove from the heat.
Sprinkle garlic, rosemary, oregano, and the remaining 3/4 teaspoon each salt and pepper over the pork. Top with the drained tomatoes and pour in the wine from the skillet.
Cover and cook for 5 hours on high or 7 to 8 hours on low. Stir the stew well to combine; serve garnished with the reserved fronds.

i will let you know how it turns out!