Succulent Braised Pork

Nick and Tanner got me a dutch oven for Mother's day.  Ever since I've been on a rampage to make different recipes using it.  For the record, I LOVE it!  I use it every single day.  I use it as a skillet, an oven, and a frying pan.  It's ceramic on the inside so it doesn't stick like the cheap pans we have here in Texas (we rented everything for the 4 months we are here).  


I have tried many recipes and have loved pretty much every one.  So yesterday I decided to take a few pictures while I was making this dish to share with you, if I liked it like I have the other recipes.  


I found this recipe from Food Network online.  It's from Melissa d'Arabian.  Her show bugs me, I don't know why, but this meal was great.  You can find the recipe in it's original form, here.  

Ingredients

• 2 pounds pork shoulder, cut into 6 large chunks (I cut it into 3 chunks)
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 celery stalks, chopped (I used more)
• 1 carrot, chopped (once again, I used more. Yum!)
• 1 clove garlic, roughly chopped
• 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 1 cup red wine
• 1 1/2 cups beef stock or broth
• 1 bunch parsley stems, tied with string
• 2 bay leaves
• 1 cup water (I didn't end up having to use this)

Directions

Preheat the oven to 325 degrees F. Pat the pork dry with paper towels and season with salt and pepper.

In a large Dutch oven, heat the olive oil over medium-high heat, and working in batches brown the meat on all sides until a golden crust forms. Transfer the pork to a plate.

I probably could have seared it longer, but I was dealing with a fussy baby, too.

To the pan add the onion, celery, and carrot and sweat until softened, 5 to 7 minutes. Add the garlic and sweat another 2 minutes. 

Stir in the tomato paste and cook for 3 minutes to cook off the raw flavor and caramelize it. 

Sprinkle with the flour and cook another 2 minutes to cook off its raw flavor. Whisk in the wine and reduce it by half. 

Return the pork to the dutch oven, then stir in the beef stock, parsley stems, and bay leaves. Add the water if liquid does not come up to the top of the pork. Do not cover the pork with liquid. 

Cover the pan and place it in the oven to braise until the meat is fork tender, about 3 hours. Taste and season with more salt and pepper, if needed. Transfer to a serving platter and serve.  (I shredded the pork instead of leaving in chunks and I served it with rice).

"MOM! You aren't paying any attention to meee!"

My first non-baby post

I want to start posting about more things.  So I figured the first non-baby post would be something that I love to do...bake!


I like to bake desserts, eat a little bit, and send the rest with Nick to work.  That way I can satisfy my cravings and not feel bad.  (The biggest reason for this is because my sweet husband does NOT like dessert, or most sweets, so I don't get to have fun and bake tons of stuff for him to enjoy)


This week it was Orange Brownies.  I got the recipe from my USAFA Mitch's Cookbook I got when Nick graduated from USAFA.  I saw the recipe and immediately wanted to put a little Halloween twist to it, since this is my favorite time of the year. :)

Ingredients:

1 1/2 C. flour

2 C. sugar

1 t. salt

1 C. (2 sticks) butter, softened

4 eggs

2 t. pure orange extract

1 t. grated orange zest

(I completely forgot to add the eggs to this picture-and I blame pregnancy brain-lol)

1. Preheat the oven to 350 degrees.

2. Grease a 13x9x2 inch pan.

3. Stir together flour, sugar, and salt in a bowl.

4. Add eggs, butter, orange extract, and orange zest.  

5. Using a handheld electric mixer, beat until well blended.

6. Pour batter into prepared pan and bake for 30 minutes or until light golden brown and set. 

7. Remove from oven, allow to cool and pierce entire cake with a fork.

8. Spread the Orange Cream Cheese Frosting over completely cooled brownies; cut into squares. (I cut the brownies first).

Ingredients for the Orange Cream Cheese Frosting:

1 pkg. ( oz.) cream cheese, softened

4 T. softened butter

1 lb. box powdered sugar

2 T. orange zest

2 T. orange juice

(I also added a little orange food coloring to make the brownies more seasonal)

1. In a large mixing bowl, whip the butter and cream cheese together with a handheld electric mixer.

2. Gradually mix in the powdered sugar until it's all combined and smooth; beat in the orange zest and juice.

3. Spread over the brownies.

They were very tasty!  I have a ton of icing left though, and honestly, I enjoyed the brownies without the icing more.  (I'm not an icing fan).