Nous aimons la France!

"In France cooing is a serious art and a national sport."  -Julia Child

The dinner for tonight was braised pork and stewed artichokes.

Balcer Rating: 4.5

 

Braised Pork with Apples, Mushrooms, and Calvados

• 1 cup sliced shiitake mushrooms
• 1 cup chopped yellow onions
• 4 oz pancetta or bacon, chopped
• 3 cloves garlic, minced
• 2 Tbsp unsalted butter
• 1½ lbs pork stew meat (from shoulder), cut into 1-inch pieces
• ½ tsp kosher salt
• ¼ tsp freshly ground black pepper
• 1 Tbsp fresh tarragon, chopped
• 1 Tbsp fresh thyme, chopped
• ½ tsp poppyseed
• ¼ cup white wine
• ⅓ cup Calvados or other apple brandy, or cognac
• 1 cup chicken stock
• ½ cup sour cream
• 1 cup peeled, cored, and sliced McIntosh (or similar) apples
• Kosher salt and ground black pepper
• GARNISH: toasted, diced almonds; chopped parsley

In a large skillet or dutch oven over medium heat, sauté mushrooms, onions, pancetta, and garlic in butter until onions are translucent, about 5 to 7 minutes.  Remove from pan and set aside, covered.
Season pork with salt and pepper. Add pork and poppyseed to pan and sauté until pork is lightly browned, about 8 to 10 minutes.
Add tarragon, thyme, wine, Calvados, chicken stock, and reserved mushroom, onion, and pancetta mixture and bring to a boil. Immediately reduce heat to a simmer, cover pan, and simmer for 1½ to 2 hours or until pork is tender.
Stir in sour cream and continue simmering, uncovered for 15 minutes to reduce liquid further. Meanwhile, toast a handful of diced or slivered almonds on the stovetop and chop a few tablespoons of parsley for garnish. Add apples to pan and continue cooking for 3 to 4 minutes to barely cook apples. They should still have some crunch. Season to taste with salt and freshly ground black pepper. Spoon onto plates (or bowls) and garnish with almonds and parsley. Serve with a crusty bread to sop up all the delicious sauce.

Artichoke Hearts Stewed in Olive Oil
(Artichauts à la Barigoule) 

1⁄2 lemon, zested and juiced, 

   plus 4 thin slices lemon


4 medium artichokes

1⁄2 cup extra-virgin olive oil

10 white button mushrooms


6 cloves garlic, smashed

2 small carrots, cut into 3" pieces

1⁄2 cup white wine

1 tbsp. unsalted butter

1⁄4 tsp. cracked coriander seeds


Kosher salt and freshly ground black 

   pepper, to taste 

6 olives, preferably Kalamata, pitted 

   and halved

1⁄4 cup flat-leaf parsley leaves

1⁄8 tsp. paprika or piment d'Espelette




1. Combine lemon juice and 6 cups water in a large bowl. Working with one artichoke at a time, place artichoke on its side. Using a serrated knife, cut off leaves by making a crosswise cut about 1 1⁄2" from where the stem meets the base; discard leaves. Cut away tough outer leaves remaining on artichoke's base until you reach inner yellow leaves. Using a peeler, remove green outer layer from stem and base. Trim off bottom 1⁄2" of stem. Use a spoon to scoop out fuzzy choke from center of artichoke. Halve trimmed artichoke; transfer to lemon water. Repeat with remaining artichokes.

2. Drain artichokes. Heat oil in a 12" skillet over medium-high heat. Add artichokes cut side down, along with mushrooms, garlic, and carrots. Cook, stirring, until vegetables begin to brown, 8–10 minutes. Add lemon slices, wine, butter, and coriander; boil. Reduce wine by half, 3–4 minutes. Add enough water to just cover vegetables; bring to a boil. Reduce heat to medium-low; simmer until vegetables are tender, 12–15 minutes. Season with salt and pepper. Using tongs, transfer artichokes, carrots, and mushrooms to a bowl. Bring liquid to a boil; reduce to 1⁄3 cup, 8–10 minutes. Strain liquid; return to skillet along with artichokes, mushrooms, carrots, and olives; heat through. Garnish with lemon zest, parsley, and paprika.