A New Lifestyle A New Way of Eating

I’ve been on a health kick since the beginning of 2018, I want to shed all the extra weight.

I am eating super healthy (at least I think so) and not spending a lot of money.  Mostly I am eating a lot of fruit, vegetables, grains, beans and lentils.  Call it whole foods plant based with a bit of fish, eggs and meat (no dairy, no caffeine, and very little bread).

This was my latest find at Grocery Outlet, Autumn Lentil Blend, bargain at $2.99 for the entire bag, 2 pound bag.  I expect this will make a lot of soup this winter.

Lentil Blend for soup
Autumn Lentil Blend – This will make a lot of healthy soup this fall.

One can eat super healthy, inexpensively and lose weight too.

Bodacious Living for sure!

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Bodacious Goatherd’s Pie – A New Take on Shepherd’s Pie

Yes it is summer and yes it is not exactly hot weather food.  But I wanted to make a shepherd’s pie and wanted to spin it differently.  Use goat instead of lamb.

Goat is a very healthy alternative to other red meat.  A 3-ounce serving of cooked ground goat meat contains about 120 calories, of which 75 percent comes from protein and the remaining 25 percent coming from fat, far less than beef or pork.  I bought my ground goat from a local farmer’s market.  The vendor raises the goat in Oregon and brings the meat down to the market.

This is the best ground goat I’ve had.  My friends who are not lovers of goat meat are skeptical of the taste.  They love it too.  Not gamey, just beautiful tasting meat.  Very little fat was rendered when I was cooking it up.  Very lean ground goat!

This recipe is an adaptation of a shepherd’s pie recipe that I got from my friend Nuala, an Irish gal who knows about Shepherd’s Pie.  I think the version made with goat is a very tasty alternative to the more traditional shepherd’s pie.  I hope you think so too!

Goatherd's Pie
Goatherd’s Pie – Bodacious Style

Ingredients

  • 1 1/2 lb. ground goat
  • 1 1/2c sliced mushrooms
  • 2 carrots diced
  • 1 large onion chopped
  • 2 carrots diced
  • 1 garlic clove crushed
  • 1/4 cup flour
  • 1 1/2c beef stock
  • 1 tbl worchestshire sauce
  • salt/black pepper
  • 4-6 large potatoes (yukon gold)
  • 1/4 cup hot milk
  • 2 tbl butter

Method

  1. In a large pan (I use a copper Mauveil pan) render fat from goat – drain off fat
  2. Remove goat from pan and add 1 tbl of fat back into the pan
  3. Add vegetables to fat
  4. Cook until soft
  5. Return goat, add flour and cook stirring for a minute
  6. Add stock, worchestshire sauce, salt pepper, bring to a boil
  7. Turn down the heat, simmer covered for 30 minutes
  8. While simmering make the mashed potatoes (with the quantity of potatoes, milk and butter listed above).  I like to put my potatoes through a potato ricer as I find I get a nice texture.
  9. Cool goat mixture before assembling
  10. Put goat mixture in individual serving dishes, top with mashed potatoes.  Or you may put in a larger baking dish, cooking time goes up a bit.
  11. Bake for at 400 degrees for 30 minutes

Remove from the oven and let sit for 20 minutes.

Serve and Enjoy!

This recipe is easily doubled and freezes very well.

Bodacious Sous Vide – Thai Chicken

After my last misadventure of trying to make Sous Vide Chicken  I thought I’d try again. Lessons learned from the last time…. Don’t overfill the bags, leave enough time to process the chicken… Other than that it is quite simple, it just takes time.

sousvideingredients1

I found a recipe online for Thai BBQ chicken (it was a new one for me). I used it as a starting point. It was a good place to start as the recipe provided a base seasoning for the chicken and then instead of bbq’ing the chicken I cooked it using the sous method.

Directions

1. Heat the water to 62-64C in a large pot, fitted with a thermometer, that is large enough to hold the chicken.
2. Make the thai seasoning paste (recipe in the image below). I hand ground the paste with my mortar and pestle as I enjoy the process of hand grinding everything with a beautiful, classic piece of equipment. I truly believe the hand ground paste is far superior to a paste made in a food processor or similar piece of equipment.

sousvidechicken

sousvideingredients
3. Cut up the chicken into leg, thigh and breast portions. Reserve the backbone and innards for another use.
4. Pack the leg and thigh meat into one bag and the breast meat into another bag.
5. Split the paste between the two bags.
6. Seal and vacuum pack the bags with the FoodSaver.
7. Put chicken into the pot and continually check the chicken until it is done. You can tell how well it is doing because as it cooks the juices will be clear rather than red. It took about 5 hours to process the chicken. Yes it’s a long time but so worth it.
8. Remove the chicken from the bags and place on an ovenproof baking sheet.
9. Preheat the broiler in the oven.
10. Glaze the chicken pieces with a light coating of coconut milk
11. Broil for 4-5 minutes until chicken is nice and golden brown and skin is crisped up.
12. Remove and serve while nice and hot!

Enjoy!

sousvide

My Love Affair with Pu-erh – Bodacious Perfection

I’m having an affair, a love affair, with a 35 year old, vintage 1978! Decadent, exotic, sexy, good for my health, makes my heart go pitter-patter. If I share with you who it is with can you keep it a secret? SHHHHHHHH, it will be our secret.

My affair is with Pu-erh. He’s dark, handsome and just an hour with Pur-erh increases my metabolism.

Pu-erh is from Yunnan, China and is commonly known as ‘puer,’ ‘pu’er,’ ‘po lei’ and ‘bolay’. Ok, my secret is out, Pu-erh is tea and he was born in 1978.

1978 Aged Pu-erh
Pu-erh Tea

He is aged naturally not artificially aged. Good aged pu-erh is semi-rare black tea.

Pu-erh originated in the Yunnan Province of China thousands of years ago. It was originally formed into blocks for ease and efficiency in transit, and it acquired its dark color and flavor due to natural fermentation that occurred in transit. Then it was aged.

It is known here for its health benefits. Pu-erh comes in many forms, bird’s nest (round) or blocks.

Some studies have shown that pu-erh may lower cholesterol, lower blood pressure and increase metabolism. Pu-erh is occasionally touted as a ‘diet tea.

1978 Aged Pu-erh
Pu-erh piece broken off the block

I bought my pu-erh from a purveyor in Mountain View, CA, Mountain View Tea Village, located on Castro Street in downtown Mountain View. Steven and Ann, owners, make several trips to Taiwan annually to get the best tasting and highest quality teas.

They have over 200 offerings of pu-erh tea. Amazing shop. You can buy the entire nest or block. Mine came in the block form and was broken into chunks. It is super expensive so I only bought a little bit.

1978 Aged Pu-erh
Pu-erh Close Up Of Chunk

But a little goes a long way. Making pu-erh is simple. Break off a little bit of tea.

1978 Aged Pu-erh
Pu-erh close up of pieces

I scale 9 grams, and put it in a little pot. They recommend rinsing it quickly the first time, pouring the water off and then brewing for about 15 seconds and pouring into a little cup. Increase the length of steeping for each additional brew. I get at least 6 brews the first day. Leaves can be used over and over again until no more flavor is left.

Aged Pu-erh
Pu-erh Tea


ENJOY

Sablefish with Japanese Influence

misoblackcodopt

Lunch for the day was broiled miso black cod accompanied by a daikon, cucumber, red onion salad dressed with a ponzu, ginger dressing.

I had picked up black cod at the market yesterday and was looking forward to eating this delicate lovely fish that was marinated with miso, sake and mirin for about 4 hours. The recipes for miso marinade vary but usually call for miso, sugar, ginger and rice wine stirred together. Some people marinate salmon, ahi and aku in this mixture, but the favorite is black cod, also known as sablefish. I started with a recipe from Nobu Matsuhisa found here: However, I didn’t want the sugar so I tailored it quite a bit for flavoring.

The filets were quite small so I marinated them the night before and then removed them from the marinade so they would not be overly salty.

Black cod, it’s not a cod, it’s a sablefish belonging not to the codfish family, but to another family its own. They have black skin and get their name from the sable, a North Asian marten with black fur. This was my first time cooking black cod and I admit I found it to be intriguing. My filets were quite tiny and smelled beautiful.

I made a daikon, cucumber, red onion salad to accompany the cod prepared with my handy, dandy Japanese spiral slicer. It had been collecting dust in the box since the day I bought it over 6 ago. I had never used it so I thought, this is the time to break in the device. The slicer allows me to create ribbons of zucchini, carrots, cucumbers, potatoes, onions, and daikon radish. It grips the top of any firm vegetable and rotates it against the changeable stainless steel blade. My slicer comes with 3 removable serrated blades to cut thin ribbons and a non removable blade to cut larger ribbons.

I started first by slicing the daikon and then salting it and putting it in a strainer so the excess liquid would drain out. Next I sliced the ribbons of cucumber and added them to the strainer. Finally I sliced the red onion.

japanesespiralsliceropt

While the daikon was straining I removed the black cod from the marinade and then put the reserved marinade into a small pan and reduced the marinade down to a thick syrup.

The black cod was then put under the broiler to broil for about 8 minutes (be careful not to overcook).

To serve, I combined the daikon, cucumber, and red onion and then topped it with a bit of ponzu and ginger dressing. Then the black cod was served on the side topped with the reduced marinade.

Lovely combination of crunchy, sweet, peppery salad with the sweet delicate black cod!

misoblackcodoptimized

Blue Hubbard Squash Soup

bluehubbardsquashsoup

I love farmer’s markets and the beautiful winter squashes that are available in the fall.   I recently found a squash that I just love, the Blue Hubbard Squash. These babies are beautiful, blueish hue on the outside with bright orange flesh.  They are super sweet and make amazing soup as they take on flavors wonderfully.  They used to be very common in the early 20th century as they were one of the few foods that could be counted on to pass through a long winter unspoiled, if  stored properly.  Legend has it that Hubbard squashes came from South America where apparently they have been cultivated for some 4000 years. Stories say that that they were brought to  Massachusetts in the late 1700’s. A woman named Elizabeth Hubbard may have been responsible for spreading and endorsing the seeds.

pumpkin_bluehubbardopt

These squashes can be beasts –  some can weigh thirty pounds or even more – and with a tough rind that makes getting to the flesh quite difficult.   I’ve heard that the best way to open the large ones is to wrap them in a plastic bag and drop them with some force to the ground.  They apparently split open easily.  I didn’t have to worry about it as my hubbard was just a baby, at least it was small. I managed to cut it open with a sharp knife and then cut off the rind with the same knife.   After that I cut it up into cubes so it could be roasted.

bluehubbardinterioropt

I looked in my pantry to see what I could find to complement the squash.  I didn’t want to mess around with too many other vegetables so I opted only to use leeks and shallots to keep the flavor of the squash pure.  At the end I added some apples as I thought the apples would work perfectly.  I wanted just a hint of aji panca (a chili native to Peru)   in the soup.  This is my favorite chili powder these days, I love the flavor of this chili powder.  I added some half and half to finish the soup and to round it out.

I think it worked out well, but you be the judge.

Ingredients

¼ tsp ground aji panca chili powder

aji-panca-powder_lg

¼ tsp Alderwood sea salt

1 tsp French thyme

1 bay leaf

3 1/3 cups roasted blue hubbard squash (cut into 1 cubes)

1 ½ cup diced leeks

½ cup dice shallots

2 small fuji apples that have been cut into 1 inch pieces

5 cups organic chicken stock

1 tbl olive oil

½ cup half and half

Method

  1. Preheat oven to 425 degrees.
  2. Roast blue hubbard squash (that has been coated with olive oil) for 45 minutes or until soft and lightly caramelized. Remove from oven
  3. In soup pot, sauté leeks and shallots in 1 tbl olive oil until softened.
  4. Add roasted blue hubbard squash to leeks and shallots
  5. Add chicken stock and spices
  6. Add apple pieces
  7. Bring to a simmer and simmer for 30 minutes until apples are softened
  8. Puree soup
  9. Add  half and half

bluehubbardsquashsoup

Enjoy!

Bodacious Grains of Paradise, Chicken & Lentil Soup

I felt like cooking soup today and had some grains of paradise that I had purchased at Boulette’s Larder at the Ferry Market in San Francisco.

Grains of Paradise from Boulette’s Larder in San Francisco

Grains of paradise are peppery seeds from the Aframomum melegueta plant. They have been used in their native West Africa for centuries, and in Europe since at least the 800s. Today, they are commonly in used in Northern Africa. Stores which specialize in spices may carry grains of paradise. They can also be ordered through companies which import spices.

This spice is also known as alligator pepper, Guinea grains, or melegueta pepper. It has a slightly peppery flavor, but the taste of grains of paradise is a bit more complex than pepper. The spice tastes a bit like coriander, ginger, and cardamom, with a bit of a citrus flavor. It is milder than black pepper, but it still packs a punch, especially when applied in large amounts.

Grains of Paradise

I had a few ingredients that I wanted to use up along with some home made veggie stock. I had not one onion in the house (I turned the veggie drawers over and could not find one) so I used leeks instead and that was a success as leeks are wonderfully sweet and complex. I also had some lovely small garnet yams in the fridge and added those as well for more sweetness.

The Recipe
Ingredients
1 tablespoon olive oil
1 1/3 cups leeks, finely chopped
1/2 tsp salt
1 cup carrots, finely chopped
2 cups diced garnet yams
8 ounces chicken breast cut into 1/2 pieces
1 cup red lentils
1 cup tomato sauce
8 cups vegetable stock
3/4 teaspoon ground coriander
3/4 teaspoon ground cumin
3/4 teaspoon grains of paradise
1/4 tsp celery seed
1/4 tsp ground dried thyme
1 bay leaf
parsley and pea shoots for garnish
Directions
1. Heat the olive oil in large pot and add the leeks and saute until softened, about 8 minutes.
2. Add the carrot and sweat until the carrots are softened, about 7 minutes.
3. Add the chicken breast and continue to saute until the chicken is slightly browned.
4. Add the remaining incredients and stir to combine. Increase the heat to high and bring to a boil.
5. Reduce heat to low, cover, and simmer until the lentils are tender, about 40-50 minutes. Check from time to time and add additional stock (or water) if the soup is too thick.

I topped mine with a bit of parsley and some delicious pea shoots for some additional pepperiness. Be warned if you munch on a grain of paradise you will get a good hit of peppery flavor. But a lovely pepper it is.

Enjoy, serve with a side salad for a healthy meal.

Lentil Soup With Grains of Paradise
Finished Lentil Soup With Grains of Paradise

Bodacious Chili – East meets Southwest, Peru and Koronis Purple Beans cooked in Columbian Black Clay Pot

I love the fall season and the ingredients that come to market. Gone are the days of heirloom tomatoes, corn and fava beans. These are the days of winter squash, turnip and dried beans. My Saturday mornings are spent at one of the local farmer’s markets looking for interesting food. One of the local purveyors, Lonely Mountain Organic Farm, sells interesting dried beans. On this day he had Koronis Purple Beans. The Koronis Purple is a bush bean, a shelling bean. It was developed by Robert Lobitz and was grown for its shelling beans with deep purple seeds. They were far to pretty to pass up. I was speaking to Kevin, the farmer from Lonely Mountain that grew these beans, and he said that they had just been harvested and were so fresh they didn’t need to be soaked overnight. We thought they would work well for chili. And so I thought what kind of chili would be interesting. Let me do an east meets southwest, Peru, Koronis Purple for some bodacious fun. I was hoping that the glorious purple would remain. But alas that was not to be the case.

Gone are the days when our only choices for chili were red pepper flakes and chile powder. Cayenne, jalapeño, anchos, pasillas can be found at most grocery stores. But there are even more interesting varieties that are not mainstream and I had a couple in my pantry that I wanted to use in this chili. I opted instead for the Peruvian, Southwest dried chili powder : chimayo style chile powder (from New Mexico), amarillo chile powder (from N. Mexico), ground aji panca (from Peru) and aji amarillo (from Peru).

“Aji” means chile pepper in Spanish. I could find no English translation of panca. Aji panca is a type of chile pepper that is commonly grown in Peru. It is dark red and mild with a smokey, fruity taste.

I also used aji amarillo. “Amarillo” means yellow. Aji amarillo is often thought of as the most important ingredient in Peruvian cooking. It is worth seeking out for its unique flavor, which offers a lot of fruitiness for its heat. It’s a different kind of fruitiness: less sharp and harsh, more full-bodied, and a lot more subtle and tastes like sunshine. This is a comforting hot chile, which may seem odd. Aji amarillo is used in many classic Peruvian dishes and I thought why not try it in a classic American dish “Chile”, the ultimate comfort food made with the comforting hot chile.

I have a beautiful clay bean pot that I bought at La Toque in Half Moon Bay.

lachamba

It is hand-crafted black clay La Chamba bean pot from La Chamba, Colombia and can go directly from microwave, stove or oven to the table top. There are no toxins in the La Chamba because no glazes are used and there is no lead in the clay. The black color comes from the firing process and the smooth, satiny finish is accomplished by hand-rubbing the surface with stones. La Chamba is exclusively made in a village in Columbia and the women and craftsmen who make these pots are their own bosses and set their own prices.

Cooking in clay is different than cooking in metal. The clay retains heat and moisture and there is less harsh steam in the pot, so food is able to cook in its own juices and not dry out. Beans, come out of La Chamba pots tasting earthier and with a creamier texture. I love this pot because it works beautifully on the stove as well as in my oven. I have a gas stove and it works perfectly on the flame. (no sticking at all). I have used this pot to make soups, beans and and braises and am always happy with the results. Somehow, the food I cook in this pot seems more infused with flavor. It keeps the food warm for a long time. It is my go to pot now, over my enameled cast iron pots. I love using this cookware and cooking with clay. It’s amazing, the food never sticks and cleanup is a breeze. So perfect, fusion chile made in a clay pot made in Columbia.

Ingredients

2 tbl olive oil

1 large white onion – diced

2 medium red onion – diced

2 celery stalks – fine dice

1 poblano pepper – diced

chicken stock – 3 cups

tomato sauce – homemade – 3 cups

1 1/2 tbl chimayo style chili powder

3/4 tsp amarillo chili powder (from N. Mexico)

1 1/2 tbl ground aji panca

1 1/2 tbl aji amarillo

½ bunch of fresh thyme

2 bay leaves

3 tbl cumin

2tsp alderwood smoked sea salt

cilantro – chopped

1 ¼ pounds heirloom purple kidney beans

firm tofu- 1 ½ pounds

Method

  1. Because these beans were so fresh, no soaking was required
  2. Saute onions in olive oil until softened in clay bean pot
  3. Add celery and poblano and continue to saute
  4. Add chicken stock, tomato sauce and spices (except salt) and stir to mix
  5. Add purple kidney beans and bring to a simmer
  6. Simmer for 2 hours or until beans are tender
  7. Dice fresh tofu into 1 inch pieces.
  8. Add to kidney beans.
  9. Simmer for an additional 1/2 hour. Add salt and pepper to taste.
  10. Add cilantro to finish

Enjoy!

Bodacious Fresh Sablefish with Tender Pea Shoots

I went to the farmers market.  The heavens opened and the rain came pouring down. I huddled under my umbrella and looked at all the beautiful offerings. A lot caught my eye including fresh chickens (slaughtered yesterday), heirloom variety hard squash, pea shoots and lovely fish. I wanted something for lunch so I picked up some gorgeous sablefish also known as black cod and pea shoots.

Pea shoots are harvested after 2-4 weeks, are tender and bursting with a distinctive pea flavors. Since the earliest times people have harvested wild leafy plants. In the middle ages salads were very popular when people looked to spring greens after eating salted meats and pickled vegetables all winter. Today salads are a regular part of our diet however many people are adding the pea shoot to the salad for a fresh taste.

Fresh Pea Shoots with Japanese Influenced Dressing

Pea shoots can be cooked or eaten fresh. They can be stir-fried, in a wok, as an addition to a healthy salad, wilted into a risotto or pasta dish, added to a marinade or sauce or on their own as a salad. Pea shoots are nutritious, delicious packed with vitamins A, C and folic acid. They will keep in the refrigerator for close to a month.

I love sablefish, also known as black cod. I have prepared it before and typically I like to do it with a Japanese type of seasoning. The fish purveyor at the market said it had been caught the day before. So I had to buy it as fresh fish is gorgeous. I thought it would pair beautifully with the fresh pea shoots.

I made a  Japanese influenced dressing that paired very well with the pea shoots. The sablefish was marinated with a similar Japanese marinade for about 30 minutes and then cooked in a 400 degree oven for about 15 minutes and finished under the broiler for about 3 minutes. The pea shoot salad was plated and topped with the sablefish and finished with sesame seeds and the pan juices from cooking the fish.

RECIPE

Pea Shoot Salad 1 cup fresh pea shoots Pea Shoot Salad Dressing 1 tbl sesame oil 1 1/2 tsp rice wine vinegar 1 tsp shoyu 1 tsp mirin 1 tsp sesame seeds 1/8 tsp fresh grated young ginger Method 1. Mix dressing ingredients together. 2. Dress pea shoots with the dressing.

Sablefish with Japanese Influence Ingredients 4 oz. sablefish Marinade for sablefish marinade 1 tsp shoyu 1 tsp sesame oil 1 tsp mirin 1/8 tsp fresh ginger

Method 1. Preheat oven to 400F. 2. Mix marinade ingredients together. 3. Marinate sablefish for 30 minutes. 4. Add sablefish and marinade to oven proof dish and bake for 15 minutes 5. Remove fish from oven and turn on the broiler 6. Broil fish for 3 minutes or until nicely golden

To serve: plate the pea shoot salad and top with fish and pan juices. Finish with sesame seeds.

Japanese Influenced Pea Shoot Salad with Fresh Sablefish

Enjoy!

Duroc Pork and Fuji Apple Stew – Bodacious Food for Cool Fall Evenings


Bodacious Pork and Apple Stew

I love the fall and fall weather. Warm days and cool fall nights beg for food that is comforting and warming for the body and soul. Lately the evenings have been particularly cool, perhaps I am not used to the cool weather yet. I went out to find some meat to prepare a comforting, soul soothing fall meal. I happened up locally raised, Napa Milk-Fed Duroc pork (in many cuts) that I thought would fit the bill perfectly and make for a special treat. But what is so special about Duroc pork and Duroc pigs.

Duroc pigs were used as the foundational genetics of the pig industry beginning in the 20th century. In 1812, early “Red Hogs” were bred in New York and New Jersey and these would be the ancestors of Duroc pork today. The meat and the fat are superb in taste, texture with a sweetness to it. Dairy raised pork is said to be the best, the creme de la creme, with best of pork.

Milk-fed pigs are very special pigs that are selected for the great honor of being fed fresh Jersey cow milk every day of their lives. This creates a sweeter, more tender meat that really looks and tastes unlike most other pork I’ve ever tasted. Duroc meat is clean and crisp. Its taste and texture are easy on the taste buds. Duroc pork is not too fatty, not too lean, not too strong but certainly more flavorful than its farm raised counterparts.

So what to make with this delicious meat? Well fall is the time for the new crop of apples. I found some fresh fuji apples at the market. Fuji apples were first developed in 1962 at the Tohoku Research Station in Morioka, Japan. They quickly became one of the most commonly grown apple varieties in Japan and in the 1980’s they were made available in the United States where they are primarily grown in Washington State and California, my state. Fuji apples have flesh that is dense, juicy and crisp. Low in acid its flavor is mild and sweet with hints of both honey and citrus. The thick skin of the fuji apples and their dense flesh helps them hold up well in when cooked. So decided, fuji apples to pair with the Duroc pork. Apples and pork are a match made in heaven. So there was my recipe to take the chill out of the cool nights; Duroc Pork with Fuji Apples, sweetened with leeks and red onions. Perfect in fact.

Ingredients

One pound 1 ounce Duroc pork stew meat – cut into 1 inch pieces

¼ cup flour

¼ tsp sea salt

¼ tsp alderwood smoked sea salt

2 tsp olive oil

1 cup diced leeks (about 1 large leek)

¾ cup red onion diced

1 cup diced celery

½ tsp smoked Spanish paprika

½ tsp sweet Hungarian paprika

½ tsp dried French thyme

2 cups organic beef stock

2 medium apples – cut into cut into 1/8ths

Method

  1. Mix flour, 1/4 tsp salt, 1/4 tsp pepper together
  2. Dredge meat with flour/salt/pepper mixture
  3. Sauté meat until browned
  4. Remove meat from pan
  5. Add diced leeks and red onions
  6. Sauté until softened
  7. Add diced celery and continue to sauté
  8. Add meat with juices back into pan
  9. Add beef stock and spices to pan
  10. Simmer for 20 minutes
  11. Add apples to pan
  12. Simmer for an additional 20 minutes until apples are softened. Add additional water if needed.

Bodacious Duroc Pork and Apples

Serve with rice and enjoy the ultimate of fall comfort foods. Wrap yourself up in a cozy blanket next to the fire. Pour yourself a nice glass of crisp German Riesling (the sweetness and acid pair perfectly with this dish) and enjoy the body warming Duroc pork and apple stew.

Bodacious Duroc Pork and Apple Stew