Milk-Braised Pork Loin with Carrot Sauce #SundayFunday

This pork loin roast is braised in milk, resulting in a delicious, tender entree that is perfect when entertaining a small, intimate group of family or friends.  

The Sunday Funday Bloggers are sharing Holiday Dinners for small gatherings today......

Poached Halibut in Orange Lemon Sauce and a Cookbook Review #EattheWorld

Tender, white, flaky Halibut Fillets poached in an Orange Lemon Sauce and served over Braised Romaine Lettuce leaves.

Eat the World Challenge is traveling to Denmark this month.....

Wine Braised Pork Loin and a 2019 Travaglini Gattinara #ItalianFWT

We kicked off the Holiday Entertaining Season here on the Farm with the Food and Wine of Piedmont (Piemont), Italy.

The Italian Food, Wine, and Travel group are heading to Piedmont and the Valle d'Aosta this month....

Coniglio all'Ischitana (Rabbit Stew) and a Book Review

I just finished listening to the second in the Whimbrel House series by Charlie Holmberg.  It is the newest release in the series that started with Keeper of Enchanted Rooms that I read for our Lit Happens Book Club last November.

This second novel was just as fun and silly as the first.......

Peach Chicken and a Chardonnay from Fowles Farm #WorldWineTravel

This delicious Australian chicken dish is quick, easy and perfect for a weeknight meal while fancy enough to serve to guests.  It paired perfectly with this Chardonnay from Fowles Farm in Victoria.

The World Wine Travel group are still visiting Australia and I am lucky enough to be hosting this month......

Bratwurst Burgers for New Beer's Eve #FoodieExtravaganza

Happy New Beer's Eve everyone.  Yes, evidently this is a thing and today is the day!!  I decided to celebrate with burgers made with beer brats and topped with beer braised veggies.  They were scrumptious!

Crack a beer and come celebrate with us.......

Spezzatino d'agnello and a G.D. Vajra Albe #ItalianFWT #SupperClubSaturday

This delicious dish of lamb slow braised in a garlicky tomato sauce until fall apart tender was the perfect pairing with this Barolo wine from Italy.

We are celebrating the Slow Food and Wine Movement with the Italian Food Wine and Travel group.

Fritada de Chancho #EattheWorld

Pork stew meat slow cooked until fork tender and then browned in an orange juice mixture, is a traditional and popular dish in Ecuador.

Join us as we Eat the World.......

Balsamic Braised Chicken Breasts #ImprovCookingChallenge

Quickly braised in a mixture of tomatoes and balsamic vinegar, these chicken breasts remain juicy and tender.  I served mine over pasta but it would be delicious with rice too or just a side salad if you are watching your carbs.

This is the dish I'm sharing for this month's Improv Cooking Challenge.......

Beef Daube Provencal with a Bandol Rouge #Winophiles

When we talk about the wines of Provence, we immediately think of Rose. After all, Rosé from Provence is some of the best in the world. It was a wine from Provence that taught me just how wonderful Rosé can be.Prior to that, being from Michigan, USA, I thought Rosé equalled the sweet pink wine we refer to as White Zinfandel.

The French Winophiles have introduced me to a lot of knowledge regarding the wines of France.  They continue to teach me this month as, Payal of Keep the Peas, invited us to explore the Red Wines of Provence.

Pasta with Pork Braised in Red Wine with Tasca d'Almerita Lamuri Nero d'Avola 2018 #ItalianFWT

This slow simmered ragu starts with pork stew that braises in red wine and pureed tomatoes on the stove top until the pork starts shredding when stirred.  I served it over orechiette so that those "little ears" caught every bit of the ragu. Paired with a lovely bottle of Nero d'Avola it made for a perfect Sunday Supper.

Join the members of Italian Food Wine and Travel as we share our favorite braised foods paired with Italian Wines.....

Hachee #EattheWorld

This amazing Dutch Beef and Onion stew is so tender and savory you won't be able to stop eating it.  This is pure comfort food.

We are traveling to the Netherlands with our Eat the World Challenge Gang......

Coffee Scented Short Ribs #JubileeCookbook

I received a cookbook for review in return for this article.  I received no monetary compensation.  All thoughts, opinions and writings are strictly my own.  

Beef short ribs rubbed with coffee, cocoa and spices then braised to a tender, fall of the bone goodness.  Served over mashed potatoes and drowned in the au jus.  So delicious.

This recipe comes from Jubilee; Recipes From Two Centuries of African American Cooking by Toni Tipton-Martin.

Chicken Normandy for the Final Day of #AppleWeek

This post is sponsored in conjunction with #AppleWeek . I received complimentary product from sponsor companies to aid in the creation of the #AppleWeek recipes. All opinions are mine alone.

Chicken pieces cooked to a golden brown and then nestled in apples and onions and braised in an apple cider sauce.  Can you say YUM!!

Today is the final day of Apple Week, I hope you have enjoyed it as much as I..........

Brasato al Vino Rosso with Montefalco #ItalianFWT

Beef braised until it is fork tender in red wine and aromatics.  This is comfort food at it's best.

I made this meal to pair with a wonderful Italian wine from Montefalco.  Join us this month as our Italian Food, Wine and Travel group serves up bio dynamic wines.

Braised Chicken with Apples #AppleWeek

This post is sponsored on behalf of #appleweek. Our generous sponsors, Swiss Diamond, Envy Apples, Imperial Sugar, Nordic Ware, Rodelle Vanilla, Flahavan's Irish Oatmeal, Nairn's and The Spice House have provided us with products for recipe creation and a giveaway for our readers. As always, all opinions are my own.

Chunks of apples and chicken pieces braised in apple brandy and apple cider creates a dish full of the flavors of the season.

Welcome to Day 5 of Apple Week.........

Pappardelle al Ragu Di Cinghiale and a Monsanto Chianti Classico #ItalianFWT

Welcome the Fall Season with this scrumptious, slow braised Ragu Di Cinghiale, served over fresh Egg Pasta and paired with a Classic Chianti wine.  Life doesn't get any better than this.

Join the Italian Food Wine Travel gang as we share our favorite Fall wines from Italy.......

Beer Braised Hot Dogs and Sauerkraut #HotDogDay

Hot Dogs braised in Dark Beer until they are nice and plump, then cooked on the grill until browned and caramelized topped with Sauerkraut that has been lightly sweetened with brown sugar and braised in a fruity beer.....

Join us as we celebrate National #HotDogDay!!

Pork and Green Chile Stew #KitchenMatrixCookingChallenge

We are still cooking Mexican in our Kitchen Matrix group this month.  This week Cam of Culinary Adventures with Camilla, asked us to be inspired by the section for Mexican Soups.

Each Tuesday of 2018 we are making and sharing a recipe inspired by the Cookbook written by Mark Bittman.  Bittman's cookbook is more of a cooking guide than a hard and set recipe book.  

The recipe that inspired me was Bittman's Pork and Green Chile Stew.  It starts off having you roast and peel the chiles.  This method is the easiest that I have found to date.  Line a baking pan with foil and plop on your chiles.  Stick them in a hot oven until they blacken and fall into themselves.  Wrap them up in the same foil that they baked on and let them steam until they are cool enough to handle.  Peel and seed them under running water. 

The stew itself was very easy to make and impressively delicious.  This meal will become a regular in this household.  We could not get enough of it.

I pretty much followed Bittman's suggestions except that I started with pork stew meat and I allowed the stew to cook much longer.  I think stew needs a long slow braise.  I like my stew meat to be fork tender.  We served this up with warmed flour tortillas.  I think it would be delicious over rice too.

#kitchenmatrixcookingproject, #pork, #stew, #chiles, #onepotmeals, #onedishmeals, #braised, #Mexican,

Stew, Soups, One Pot Meals, Pork, Dinner

Mexican

Yield: 4 servings
Author: Wendy Klik
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Pork and Green Chile Stew

prep time: 20 MINScook time: 3 hourtotal time: 3 hours and 20 mins

Tender chunks of pork, tomatoes and poblano peppers meld together to make a warm comforting dinner.

ingredients:

6 large Poblano Peppers

2 lbs. Pork stew meat

1 med. onion, cut into large dice

2 cloves garlic, minced

1 (14 oz) can diced tomatoes with juices

salt to taste

Tortillas for serving, if desired

instructions:

Place the peppers onto a foil lined baking sheet.  Place in a preheated 450* oven for 30 minutes.  Turn peppers over to brown the other side and roast for another 30-40 minutes, until browned all over and falling into themselves.  Remove from oven, wrap and seal the foil over the peppers and allow to steam until cool enough to handle.  Remove the skins, seeds and stems under running water.  Coarsely chop the peppers and set aside.

Place a dutch oven over med high heat.  When pot is hot and the pork and onions.  Season with salt.  Cook and stir until pork juices evaporate and the onion is translucent.  Add the garlic, cook and stir for 30 seconds.  Add the tomatoes.  Fill the tomato can with water and add to the pot. Bring to a boil and add the chopped chiles.  Reduce heat to a simmer, cover and cook until the meat is fork tender, about 2 hrs.  Serve with warm tortillas, if desired.

notes

Adapted from The Kitchen Matrix Cookbook.

https://adayinthelifeonthefarm.blogspot.com/2018/05/pork-and-green-chile-stew.html

Property of A Day in the Life on the Farm

Created using The Recipes Generator

Please stop by and see what Mexican Soups the others are sharing.

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Wine Braised Potatoes #KitchenMatrixCookingProject

This week our Kitchen Matrix Cooking Project group is sharing Braised Potatoes as inspired by Mark Bittman's cookbook.

Bittman offers numerous ideas about how to cook just about anything and then invites you to run with it. I served up these potatoes alongside Roasted Chicken with a Five Spice Rub, also inspired by this cookbook.  

You do not have to own Mark's cookbook to join us. Most of his recipes can me found online from the NY Times website.  We would love to have you join in the fun.  Just comment below and I will invite you to our facebook page. 

These potatoes were easy to make and were a tender, creamy and delicious accompaniment to the roasted chicken.  The recipe below will feed 4-5 people.

Wine Braised Potatoes

inspired by The Kitchen Matrix by Mark Bittman

4 russet potatoes, peeled and cut into bite size chunks

1 T. olive oil

1 small onion, diced

2 cloves garlic, minced

salt and pepper to taste

1/2 c. white wine

1 c. chicken stock

Heat the olive oil over med high heat in a deep skillet.  Add the onion, garlic and potatoes.  Season with salt and pepper and cook, stirring occasionally, until potatoes start to brown.  Deglaze the pan by pouring in the wine and bringing to a boil, scraping any browned bits stuck to the bottom of the pan and liquid is reduced.  Add the chicken stock, bring to a boil, reduce heat, cover and simmer for half an hour or so, until liquid is absorbed and potatoes are creamy and tender.  Print Recipe

More Braised Potatoes

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