Pork and Fennel Stew

INGREDIENTS
3          tablespoons olive oil, divided
1          pound pork loin, in 1 inch cubes
1          medium white onion, chopped
4          cloves garlic, minced
1          large, whole fennel bulb, divided
2          cups dry white table wine, divided
1          cup low sodium chicken broth
1          tablespoon dried rosemary
1          tablespoon dried sage
1          bay leaf

METHOD

In a large sauce pan, add 2 tablespoons olive oil over medium heat and add half of the pork. Stirring and turning, brown all sides of the pork, about 4 to 5 minutes and remove to a medium bowl.  Brown the second batch in the same way and reserve.

Add the onion to the sauce pan and cook for 4 to 5 minutes until tender. Add the garlic and cook for 1 minute. Chop the stems and fronds of the fennel and add them to the sauce pan. Cook for 4 to 5 minutes and add 1 cup of the white wine, scraping any bits off the bottom of the pan. Add the broth, rosemary, sage, bay leaf and reserved pork. Bring to a boil, reduce heat to a simmer, cover and cook for 20 minutes.

Meanwhile, remove the outer tough parts of the fennel bulb, slice crosswise into ½ inch slices and chop them into 1 inch long pieces. In a medium skillet, heat 1 tablespoon of olive oil over medium heat and add the fennel pieces. Cook the fennel, turning often, until the it is lightly browned on both sides, about 7 to 8 minutes. Add 1 cup of white wine, cover and cook for 10 to 12 minutes. Remove from the heat and set aside.

When the pork is done, remove the pork from the rest of the sauce pan into a bowl. Remove and discard the bay leaf. Place the liquid and vegetables into a food processor or blender and process to a puree.  In the sauce pan, combine the pork, puree and the fennel. Heat for a few minutes to blend the flavors and serve.

Greens and Radish Salad

INGREDIENTS
1          small head (4 inch) Radicchio
2          cups chopped Arugula
2          cups chopped Escarole
8-10    medium radishes
1          3 inch piece Daikon radish
2          tablespoons Emile’s Port wine
½         tablespoon good quality Balsamic vinegar

METHOD

Remove the hard core from the Radicchio and slice it crosswise into ½ inch strips. Slice these crosswise also and add to a large salad bowl. Add the Arugula to the salad bowl. When preparing the escarole, remove the outer tough leaves and also remove the white stems from the leaves before chopping. Add to the salad bowl.

Thinly slice the radishes and add to the salad bowl. Peel the Daikon radish, and cut in half lengthwise. Thinly slice both halves and add to the salad bowl. Toss the salad well.

In a small bowl, mix the port and the Balsamic vinegar and serve alongside the salad.

Beef and Squash

INGREDIENTS
3          tablespoons  olive oil
1          medium white onion, chopped
3          cloves garlic, minced
2          pounds beef stew, in 1 inch cubes
2          tablespoons all purpose flour
1          cup Marsala wine
1 ½      pound Butternut or Acorn squash

 peeled and cut into 1 inch cubes

¼         cup sun dried tomatoes, chopped
1          tablespoon dried rosemary
1          tablespoon dried thyme
3-4      cups low sodium beef broth
1          pound pasta noodles or 2 cups rice

METHOD

In a large sauce pan, heat the olive oil over medium heat and add the onions. Cook until the onions are tender and add the garlic. Cook for one minute and add the beef cubes. Cook the beef, stirring, until it is well browned on all sides, about 5 to 6 minutes.

Mix the flour with the Marsala and add to the sauce pan. Scrape up any brown bits from the bottom of the pan. Add the squash cubes, the sun dried tomatoes, the rosemary and thyme, and enough beef broth to barely cover the beef and squash. Stir to combine and bring the stew to a boil.

Reduce the heat to a simmer, cover and cook for 45 to 60 minutes, until the beef is tender. With a slotted spoon, remove the beef to a serving bowl (along with some of the sun dried tomatoes.) Transfer the squash and liquid to a blender or food processor and puree, adding it back to the serving bowl. Serve immediately over your favorite pasta noodles or rice, cooked to package directions.

Smokey Cheese Bacon Soup

INGREDIENTS
2          slices thick cut bacon, chopped, or 4 regular cut
1          medium white onion,
2          stalks celery, shopping listdiced shopping list
2          cloves garlic, chopped shopping list
2          cups chicken stockshopping listshopping listshopping list
1          medium white or Yukon potato, diced
2          bay leaves
1          Smoked Gouda cheese (8 ounce) shredded or grated shopping list
1          tablespoon smoked paprika
1          tablespoon dried chives for garnish

METHOD

In a large sauce pan on medium low heat, cook the bacon until crispy. Remove all but 2 tablespoons of the bacon fat and dispose of in the garbage – not the disposal. Add the onion and celery. Cook for 5 to 6 minutes until tender and add the garlic. Cook for 1 minute. .

Slowly add the chicken stock while stirring. Bring it up to a boil and add the potatoes and bay leaves. Reduce the heat to a simmer, cover and cook until the potatoes are tender, about 10 to 12 minutes.

Remove the bay leaves and transfer the soup to a blender or food processor. Process to a puree, return to a rinsed sauce pan and add the cheese and paprika, stirring until the cheese is melted and combined. If the cheese does not melt and combine well, return the soup to the blender or food processor and process again. Serve immediately, garnished with a few shakes of dried chives.