Pork Stew with Hard Cider, Pearl Onions and Potatoes
Ok, first of all this is the longest title ever. Yet, undaunted, I went to two different stores to find all that I needed. And who would have thought that Hard Cider and pork shoulder would be so hard to find? I guess people like their apple juice without alcohol and their porks without shoulders.
Anyway, by the time I left Whole Foods I was carrying a 40 of Hard Cider (for those of you who don't know what this is, it's pretty much apple beer. And not the Provo kind), the entire Whole Foods supply of pearl onions, and a hunk of pork.
Because I wanted to give this dish my full attention I started cooking at 5pm. Usually it takes me about and hour to get dinner on the table but I was expecting this to take longer so I started earlier. I got a discouraging start because instead of buying shallots I bought green onions thinking the recipe said scallions - but I percevered. About an hour later I was peeling one freaking pearl onion at a time trying to beat the clock in hopes that the stew wouldn't overcook. I don't know if any of you have worked with pearl onions before, but apparently you have to boil them so you can peel them and then finally you can put them in your dish so they will finish cooking. This is exactly what I did - telling myself that it was about the journey of cooking, not the destination. If I enjoyed peeling each damn onion I would somehow find myself in them and thus find answers to all of life's questions and eventually write a book about my journey from lowly onion peeler to celebrated Martha Stewart type person.
There were two serious problems with my daydream: 1. pearl onions are tiny and slippery so my hands were seriously cramping as I peeled 2. I love onions. Why, you may ask yourself, are these such serious problems? Well, I'll tell you.
By the time you peel the tiny bulb you have reduced your marble size onion to a hardly recognizable speck all the while poking your fingers and hands with the paring knife you're working with - no to mention the very legitimate cramp I had in my hand. The other problem stems from the fact onions are my favorite vegetable and at the best of times I'll eat a few pieces of the onions I've chopped. But now, presented with the ever-so-convenient tiny pearl onion I was downing them like a person on a diet downs the office M&M's. So the more I peeled, the more I ate and the more I ate the more I had to peel. It was a vicious, vicious cycle. Finally I got myself under control and fought the pain long enough to put the tiny onions in the stew.
Much hard work and three hours after I started cooking I collapsed on the floor in the living room (to be fair there was some Ellie entertaining mixed in there).
"Blerg... I've been cooking for three hours."
By this time Brandon had come home.
"Nat, why don't you take it easy? You don't have to make really complicated dinners," he said.
I stared at him incredulously.
"Are you trying to kill my spirit? Why do you hate me?!"
He sighed, "I don't hate you, I'm just saying that it's ok if you don't make super complicated dinners." he replied tiredly.
I stared at him trying to decide if he was joking or if he seriouly meant that I didn't need to make super complicated dinners. First of all a stew is hardly complicated, it's the stupid onions that are a nightmare. Secondly, of course I have to make complicated dinners. I have to, it's my thing. We all need our thing. Without our thing we lose a little part of ourselves and after my recent crisis I couldn't afford to lose much else, much less my thing.
So I just gave him a dirty look and got up to serve dinner. Wouldn't you know it, the 3-hour stew turned out delicious. It was nice and gravy-ish and homey. There was a very refreshing hint of sweetness thanks to the apples and apple cider and the perfect saltiness (something I constantly struggle with as you will soon learn). The pork was full of flavor and very tender.
Success!
Fine, this is the photo that came in the magazine but mine looked exactly the same (sans the fine china and fancy table) just ask Brandon.PS. Here is the promised picture of Ellie. Note: Not all of Ellie's pictures will be food-themed.
