It’s wonderful, red and super awesome! Thank you Dad!
I made a pork stew with mashed cauliflower in my new pot. Yummay.
I chopped up a bunch of aromatics, onions, garlic, shallots and ginger. Sweet!
The thing I love about this pot is that the enamel lining does browning right. This is what the pot looked like when I was done sauteing the aromatics:
LOOK at that awesome goodness!!!!!
Then I browned the meat and added the aromatics back. Then I added in the spices and herbs:
I’m digging smoked paprika right now. It’s such a great flavor. I also added in some ground dried porcini mushrooms (that bark like stuff on top). I’m not a fan of mushroom texture but porcinis have actual FLAVOR, so I found that if I grind them, they add flavor and texture to the sauce without adding that booger texture I dislike. I’ve also taken to adding turmeric every chance I get. It’s got some properties that make it helpful yet tasty.
There is the pork, aromatics and herbs/spices all mixed together. Then I threw in a can of tomatoes, the rest of the Thanksgiving wine and a slice of stale italian bread whizzed in the same coffee grinder I used on the mushrooms.
Then I baked it covered in the oven for four hours. Oh baby!
Finished Dish? Next post.