This recipe comes from Tavern in the Village here in Prairie Village, Kansas City
Pork Shoulder with gastrique
oven at 300 degrees
10 lbs. pork shoulder
salt and pepper
carrots
1 yellow onion,
3 stalks of celery all rough chop
10 cloves garlic, smashed
2 bay leaves
6 thyme sprigs
2 Tbsp. peppercorns
place in roasting pan, meat on top, fat side up. cover with foil and roast 6 to 8 hours until pork is tender and bone removes easily. Keep covered and cool to room temperature.
to prepare gastrique, put
1/2 C. bourbon in small pan over medium heat and reduce by 1/2
In a separate pot over medium heat reduce 1 cup sugar and 1 cup water for 10-15 minutes to produce a dark amber caramel.
add bourbon, 2 cups red wine vinegar, 1 vanilla bean pod (split in half) and 2 pounds pitted fresh or dried cherries. Reduce by half for 10-15 minutes. or until gastrique coats back of spoon. Strain and serve on pork shoulder.
Tavern in he Village at 3901 Prairie Land, Prairie Village, Kansas.
A well-seasoned cast-iron pan is ideal for making this easy, comforting side dish. Make sure the potatoes are sliced thin, and dry them well before assembling the dish. This will ensure full crispiness.
• 2 pounds (about 3 medium) potatoes, peeled and sliced very thinly
• 1 tablespoon olive oil, or as needed
• Freshly ground nutmeg
• Freshly ground black pepper
• 1 tablespoon minced fresh parsley
• 1 tablespoon minced garlic
• Salt
• Fresh thyme leaves for garnish (optional)
1 Pat potatoes dry if very starchy or moist. In a sauté pan large enough to fit potato slices in just two layers, spread 1 tablespoon oil and sprinkle with nutmeg and pepper to taste. Starting in center, arrange potato slices in a closely overlapping, attractive spiral. When pan is filled, repeat to make a second layer.
2 Place pan over medium heat and cover. Slowly cook potatoes until well browned on underside, about 15 minutes, occasionally shaking pan gently to avoid sticking. Wipe inside of lid as needed to keep it dry.
3 Press potatoes down with a flat spatula and remove from heat. Place a larger platter over pan and flip it upside down, transferring potatoes to the platter. Check pan to make sure it is clean and has enough oil to keep potatoes from sticking.
4 Slide galette, raw side down, back into pan, and return to medium heat. Cover and cook until well browned, about 15 minutes. Meanwhile, prepare a persillade by combining parsley and garlic in a small bowl. To serve, slide galette onto a serving platter, season to taste with salt, and garnish
with persillade or thyme
Green Bean Bundles!
15 mins 20 mins 35 mins
Author: Holly N. Serves: 12 bundles
Ingredients
• Green beans (about 1½ lbs) 6-8 beans per bundle
• ½ teaspoon baking soda
• 6 slices bacon
• ¼ teaspoon garlic powder
• salt & pepper to taste
• 1 tablespoon brown sugar
Instructions
1 Preheat oven to 375 degrees.
2 Cook bacon on the stovetop until slightly cooked (You don't want it crispy). Reserve any drippings.
3 Trim and wash green beans. Bring a large pot of water to a boil. Add baking soda. Add green beans and cook 3 minutes until tender crisp. Remove from boiling water and place in a bowl of ice water to stop cooking.
4 Dab beans dry and toss with reserved bacon drippings (about 2 teaspoons), garlic powder and salt & pepper to taste.
5 Cut each slice of bacon in half and wrap around about 6-8 green beans, secure with a toothpick and place on a parchment lined pan.
6 Combine brown sugar with 1 tablespoon of water and lightly brush over each bundle.
7 Roast 20-22 minutes or until bacon is crisp and beans are lightly roasted.
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