Sunday, October 25, 2009
Weather, &c
There's a cloud to the south that fills up the sky, and we had a little rash of thunder and lightning earlier. Wunderground has us at 100% for rain tomorrow. You don't see that very often. It's still nicely cool, though muggy. Cooler weather brings certain joys, including the pleasure of stews and pot roasts and such. Occasionally of late, H-E-B has had whole pork loins, all bagged up for a buck a pound. I snap one up every time they do that; pork goes for something less than half of comparable cuts of beef. When I'm at the meat counter I like to mutter 'swine flu - swine flu- swine flu' under my breath. Just want to keep the price down. One of my top-five meals is a stew made from pork and turnips. It came from the NYTimes about ten years ago and calls for lovage, celery leaves, or parsley, and white wine, chicken stock, or water. I like it best with celery leaves and wine, though I've never tried it with lovage. For the recipe, go here. Try it … it's really great. Pork gets nice and tender and the turnips are sweet when browned and braised.
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9 comments:
You had me until the word "turnip"
I gotta agree with the UnrulyGurl.
All of humanity is divided into two great classes: Those who dote on turnips and the misguided. Your loss. You can actually do the recipe with other rooty veggies such as rutabagas, but I suppose you disapprove of them likewise. (I also love turnip greens and always order them when I see them on a restaurant menu, as I feel turnip greens need encouragement.)
I made this dish a few years back for my boys, large and small, and I don't think they even noticed there were turnips in there. Certainly the small one wouldn't have known a turnip from a water chestnut at that point. They raved about it, as I recall. When I was a child, my mother would cut up raw rutabagas into spears and we'd eat them as a snack in front of the t.v. (once we finally got one in the 60s). Seems odd now.
Aw, man, I LOVE turnips (see, told ya I would eat any veggie that wouldn't eat me first). Their cousin, the parsnip, is also a fine accompaniment when prepared properly. I even adore Brussels sprouts.
But, Loon, I'm kinda a beef gal. Not too much on pork. I just have never cared too much for it. I will eat bacon ocassionally, and we always have ham for Thanksgiving (we have never been turkey eaters), but give me a good cut of beef any day over a piece of pork.
You're right. I love this time of year, especially for making soups, stews, chili...YUM.
And greens....don't even get me started. Love me some greens, be they turnip, mustard, whatever. Cooked low and slow, with some Tabasco for kick....now that's some GOOD eatin'!
ya had me all along, but having sat at your dinner table a time or two, and loving turnip greens, I figured what the hell - I have yet to be anything but at the very least in awe of your culinary tastes and skills. It is simmering and looks and smells awesome, as the gal is bouncing to her Wii fit. So I am making my maiden voyage into the world of turnips as a staple..........Took me till 59 & a half to try turnips......my teenagers would be proud.
Storms are over, the power is back, so with the kitchen smelling like mom's or yours, the evening looks good from where I sit.
Pilot – I hope and trust that your braised pork and turnips came out wonderful.
It was delicious - and I must add, the first time I have had the part of the turnip that grows UNDER the dirt. She will have leftovers tonight now after I hit the road....when I told her it was a recipe from you, twas no trouble getting her to dig in. And yes, I used the wine, but still sneaked in a bit of the broth, and a pinch of garlic - and I used Italian parsley.....
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