OMG! Simple and Delicious, Pork Stew With Green Beans

This is a make again recipe.  It comes from Le Creuset's website and is made for their 3.5qt braiser.

I made this yummy dish for a small dinner party of 4, everyone loved it and actually requested I make it again.  There was nothing left in the pot when they got through with it.

I followed the recipe, except I doubled the meat.  1 1/2 lbs just isn't really enough.  I decided to use beef broth, and was in a hurry and used a package of frozen green beans (which is totally against my nature) but it turned out really well. I served this with mashed potatoes. I do think the dill is an important part to the dish.

Pork Stew with Green Beans

Here is the original recipe:

Pork Stew with Green Beans

Created for the 3 1/2 qt. braiser
Serves 6

The braiser is a great choice for this hearty pork stew. You have the option of cooking on the range top or in the oven. Don't be afraid to serve from it at an informal dinner. It’s ideal for buffets, and second helpings will stay warm. 

You can also vary the meat choice. Try substituting lamb shoulder for the pork; the cooking time remains about the same. Either way, this is a make-ahead winner.

Ingredients:

• 1 1/2 pound pork shoulder, visible fat removed, cut into 2-inch pieces
• Kosher salt and freshly ground pepper
• 3 tablespoons olive oil
• 1 onion, chopped
• 1 celery, chopped
• 3 cups beef or chicken stock
• 1 (16-ounce) can chopped tomatos
• 1 pound green beans, cut into 2-inch pieces
• 1 tablespoon chopped flat-leaf parsley
• 1 teaspoon chopped fresh dill or 1/2 teaspoon dried dill weed
• Pinch sugar

Directions:

Dry the pork cubes with paper towels and season with salt and pepper. Heat the oil in the braiser over medium-high heat. Add the pork in two batches (so you don't crowd the pan and the meat browns instead of steams) and brown the pieces on all sides, using tongs to turn the meat. This will take 6 to 10 minutes. Transfer each batch of browned meat to a plate.

Add the onion and celery and cook over medium-high heat until soft, about 3 minutes. Stir in the stock and tomatoes with their liquid. Scrape the bottom and sides to loosen any browned bits. Add the pork and any juices that have collected on the plate.

Return briefly to a boil. Reduce the heat to low and cover the pan. You can continue to cook the stew on the range top until the meat is tender, or move the covered braiser to a 325°F oven (or a temperature that will just maintain a simmer). In either case this will take about 2 hours.

Back on the range top (over low heat) stir in the green beans, parsley, dill and sugar. Cook until the green beans are just tender, about 15 minutes (check after 10 minutes). Season to taste with salt and pepper. 

http://www.lecreuset.com/pork-stew-with-green-beans

Roasting Pans

Lets talk roasting pans and what to buy:

Many people only use their roasting pans for Thanksgiving for turkeys.  However, there are so many dishes you can easily prepare that come out amazingly year round.  Roasted chicken, pork roast, beef roast, lamb, etc.  Just change the veggies you roast with the meat to make it seasonal.

Roasting pans come in numerous materials:  stainless, anodized aluminum with non-stick coating, copper with stainless or tin lining, cast iron enameled

I have 2 stainless steal, a  non-stick hard anodized aluminum, and a cast iron roasting pan.  I do not really care for my Le Creuset cast iron roasting pan.  I find it gets too hot.  Its better for vegetables than meats in my opinion.  The non-stick, easy clean pan works well, but I prefer my stainless ones.  I like that the fond develops on the bottom of the pan which makes for great gravy, and it really isn't that hard to clean.  Soap and water, maybe a little Bar Keepers Friend for tougher jobs.

My stainless ones are an All-Clad and a Williams Sonoma Brand roasting pans.  While both are great quality and cook well, I prefer the Williams Sonoma one.  It has bigger handles to grab with pot holders, try-ply construction which All-Clad RP is lacking , and a completely flat bottom for stove top gravy (especially handy if not cooking on gas)

What to buy?  The choice is up to you.  Non-stick or stainless.  I do not feel the additional cost of a copper roasting pan is worth it or really benefits the roasting process.  An oven is indirect heat vs a stove top burner.

Here is the link for the Pan I recommend.  Its $99.99 and I think a great value.
Williams Sonoma Roasting Pan

Williams Sonoma Roasting Pan

What to Look for?
-Large Handles (easy to grab with pot holders on)
-Flat Bottom (for making stove top gravy)
-Heavy duty construction (you put 16-20lb turkeys in them)
-Medium height sides (you want air circulation around your meat)
-Rack (Air circulation is key to roasting and you do not want your meat sitting in the juices

Buy the size that is right for you.  If you only cook one chicken or a small turkey, get a medium sized pan, etc..


Random useful thoughts:

-Place your meat over the vegetables, that way you do not have to use and clean the rack

-Always pat dry the outside of the meat.  You want the outside to sear/ roast and hold in the juices.  I usually rub a little butter or olive oil on the meat, the fat helps develop the yummy crust on the meat. Any moisture can ruin it, so dry it well.

-I start my meats at 400-425 degrees for 15 mins then reduce temp down to recommended cooking temp.  This sears the outside of the meat and allows juices to stay inside/

-Brining is a great thing for chicken and turkey. It makes a difference.  Even if just for a few hours

-Let your meat get to room temp.  I usually let it sit out for about an hour.  You want the center of the meat to cook at the same speed as the out side.  If the center is cold, the outside will over cook while the inside is still cooking.

-Use a thermometer.  I never rely on a recipe's time instructions when it comes to roasting.  Check the temp regularly or use your oven's probe and you will have perfect meat every time.

-Roasting pans can also be great as a larger casserole dish.  I make my big, deep, lasagna in mine.

My Set of Pots and Pans

Like I have mentioned in a previous post, I do not believe in buying sets of cookware. I know you save a little bit of money but you get pieces you do not need.  Also, different manufactures produce a better product than others.

Here are the list of cookware I feel are the essentials but it differs for ever person. Prices are just off of the internet.  Look for promo codes or coupons.  The Brands are premium but will last forever. You can substitute different, less expensive pans, just make sure they are similarly constructed and have similar features.

Sauce Pan- 2qt
One of the everyday pans you will use, great for veggies and sauces.

I recommend an All-Clad 2qt Try-ply sauce pan. $99.99

Stock Pot- 8qt
This pot is good for soups, boiling pasta or potatoes, or cooking for a crowed

I recommend the All-Clad 8qt Try-ply stock pot.  $319.99

Skillet- 10" or 12" stainless 
You need a stainless steel skillet to allow meat to sear and truly brown.  This does not happen well in nonstick pans.  Also, the browning leaves behind little bits called "Fond".  This is great for pan sauces.

I recommend the All-Clad Try-ply 12" Skillet $154.99


Non-Stick Skillet- 8" and 10"
Non-stick skillets are great for eggs, or delicate things like some fish. Not a lot of oil is required so meals are a little healthier.

I recommend All-Clad Non-Stick (8" $109.00 and 10" $135) or The Zwilling  Try-ply Ceramic (8" $49.95 and 10" $79.95) if you do not want Teflon.  Also, Swiss Diamond is highly rated, but I do not have any experience with them

Saute Pan- 3, 4, or 5qt
A Saute pan is great for all kinds of things.  With the lid it makes it great for dishes like chicken and rice or hamburger helper lol.  This is one of the pans I use quite regularly.  I would not put it top on the list though.

I recomend the All-Clad 3 ($99.99) or 5qt Try-Ply Saute Pan or the Mauviel M'heritage 250C 3.2qt Saute Pan ($549.95)

Dutch Oven- 5 or 7qt
This is one of those pans you will fall in love with.  Even cooking, that is slow. Great for pot roast or short ribs.  Start dishes on the stove and then move them to the oven.  Great for one pot recipes. Cleans up super easy.

I recommend the Le Creuset 7 3/4qt Dutch Oven.  $330.00

Cast Iron Skillet- 10"

Large, deep skillet that is great for the stove or oven.  Great for frying chicken or baking biscuits. Follow directions on cleaning and seasoning.  Never use soap when cleaning.  

I recommend the Le Creuset 12" Extra Deep Enameled Cast Iron Skillet (200.00)  Williams Sonoma exclusive product. 

A safe estimate of my exlcusive cookware would be $1500.  But, you can buy the pieces over time, wait for sales.

Windsor Pan

Now here is one pan that the pros use.  Its called a windsor pan, some manufactures call it a splayed sauce pan.  I have the 1.8qt Mauviel and a 2 1/2qt All Clad Copper Core Windsor Pan with Lid.

 These pans are used for reducing liquids to make them thicker.  The smaller base allows the liquid to boil and the wider top allows for evaporation, therefore thickening the liquid. (you can do this in a normal pot, but It dosent work quite as well)  On a scale of 1-10, how badly do you need a windsor pan? The honest answer is a 2-3.  It is a useful pan, but I feel there are better pieces of cookware  to invest your money in before purchasing this pan.

I would recommend  a copper pan in this situation purely for the precise heat control and the delicate processes of creating sauces. A fully clad pan could work well too.

Mauviel M'Heritage 250C Splayed Sauce Pan 1.8qt

Mauviel M'Heritage 250C Splayed Sauce Pan 1.8qt

Cleaning Copper Cookware

To clean your copper cookware, use mild soap and water.  Its that simple.  Make sure you do not use anything that is abrasive that will scratch your pot.  Also, do not use any cleaning products with bleach.  Over time you may find your pans become tarnished.  This does not come off in the food or harm the cooking performance.  It is only cosmetic.  This is when you use a copper polish. Follow the package directions, but All you have todo is rub it on the entire pan and then rinse with hot water, and dry with a soft towel. 

In the pictures below, you can see some of the polishing process.  My pots were not very tarnished when I wrote this, but you can tell a difference of were the copper cream has been applied.

Half Cleaned

Half Cleaned

Mauviel 250C 3.2qt Saute Pan 2.5MM

A saute pan is one of my favorite pots.  I use my 5qt and 3.5qt All-Clad Copper Core saute pans weekly. However, sometimes you need a little deeper saute pan.  Thats when I use my Mauviel 3.2 qt saute pan. The thing I really love about this pan, besides the cooking performance, is the higher sides.  It allows you to completely submerge chicken breast in a sauce or its really great for apple pie filling. I also really like this pot for risotto The sides are not as high as a sauce pan, so you can still roast things in the oven or reduce a pan sauce.

Mauviel M'heritage 250c 

Mauviel M'heritage 250c 

Mauviel M'heritage 250c 

Copper Cookware

Copper cookware has been around forever, Mauviel for example was founded in 1830 in a small french village.  Copper is on of the best conductors of heat. You can change the temperature very quickly. I use my copper cookware for mostly sauces and sugar, things that are delicate and you need precision heat control.

Traditionally, copper pots were tined. They would take melted tin and swirl it inside the pot to create a shinny silver coating inside.  The reason you need a non-reactive lining is to prevent the food from taking on a metal taste. This is exceptionally true when cooking acidic foods.  The problem with a tin lining is that over time it can scorch and burn off if heated too high. Back in the day it was easy to bring your pan to a metal shop and have it re-tinned, but now a days there is very few places you could do this with out shipping them off.  Now, most pan manufactures line their copper cookware with stainless steel.  Stainless is super durable, non-reactive to food, easy to clean, and will not scorch.

Things I would look for when purchasing copper cookware:
-2.00 mm or thicker copper
-heavy handle, usual cast iron or bronze
-stainless steal interior (my preference over tin)
-a 90% copper to 10% stainless lining
-heavy pan with a flat bottom

Pots I would consider to buy in copper:
Windsor Pan or Splayed Sauce Pan (for reducing, and sauces)
Smaller 3qt Saute Pan (great for stove to oven meals, I make risotto a lot in this pan)
1qt-2qt Sauce Pan (also great for sauces or sugar/ syrup making)

Cons to Copper cookware:
-not induction compatible (have to use an induction disc)
-tarnishes (dosen't hurt cooking performance, just work to polish)
-sometimes heavy
-expensive


Brands:
There are several brands, most of them come from either France or Italy.  Some are decorative or hammered copper. I prefer simpler, well constructed pans.  I would reccomend Falk or Mauviel. I decided to go with Mauviel Pots (12 of them). I chose them because they are still traditional hand made, thick copper (2.5 mm), and have a stainless steel inside. I love the pots, they are so pretty, and the cooking performance is truly amazing, so even.

I have the M'heritage 250 C line.

I have fumbled around with a few other brands at Williams Sonoma and have even see another french brand that look similar to Mauviel at TJ max for much cheaper, but the weight dosen't seem to be there.  Also, the few chefs I have asked say Mauviel.  I really do not think you can go wrong with any copper pot with a thickness of 2.00 and above.  Anything less than that is more of a decoration in my opinion.

Falk, They are not shinny, have a brushed finish

Mauviel 250C

 Mauviel