Baked Orecchiette with Pork Sugo

Recipe from Food & Wine
Recipe by Ethan Stowell

In Italian cuisine, a sugo is a gravy or sauce. Here, Ethan Stowell prepares a pork sugo by braising pork shoulder until it almost falls apart, shredding it in a food processor and mixing it with a red-wine-and-tomato sauce; then he bakes it with orecchiette under a topping of Parmigiano cheese until crispy. The dish is an excellent alternative to the usual baked pasta, because it's not as heavy and cheesy but still delicious and satisfying.


ACTIVE: 1 HR -- TOTAL TIME: 4 HRS -- SERVINGS: 8 

Pairing Suggestion
A rich, black-fruited Amarone Classico from Italy.

Ingredients
3 1/4 pounds boneless pork shoulder, cut into 1-inch pieces
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
4 carrots, cut into 1/4-inch dice
4 celery ribs, cut into 1/4-inch dice
1 large sweet onion, cut into 1/4-inch dice
4 garlic cloves, very finely chopped
One 14-ounce can diced tomatoes
1 1/2 cups dry red wine
4 thyme sprigs
5 cups chicken stock or low-sodium broth
2 tablespoons chopped flat-leaf parsley
1 tablespoon chopped oregano
1/2 teaspoon crushed red pepper
1 1/2 pounds orecchiette
2 cups freshly grated Parmigiano-Reggiano cheese (7 ounces)

Preparation

1. Season the pork with salt and pepper. In a large enameled cast-iron casserole, heat the olive oil until shimmering. Add the pork in a single layer and cook over moderately high heat until the pieces are golden brown all over, about 12 minutes. Add the carrots, celery, onion and garlic and cook until softened and browned in spots, about 8 minutes. Add the tomatoes and their juices and bring to a simmer. Add the red wine and thyme sprigs and cook over high heat until the wine is reduced by half, about 5 minutes. Add the stock and bring to a boil. Cover and simmer over low heat until the pork is very tender, about 2 hours.
2. Using a slotted spoon, transfer the pork and vegetables to a food processor; discard the thyme sprigs. Pulse just until the pork is shredded. Scrape the shredded pork and vegetables back into the casserole. Stir in the chopped parsley, oregano and crushed red pepper and season with salt and pepper.
3. Preheat the oven to 375°. In a large pot of boiling salted water, cook the orecchiette until it is still firm to the bite, about 5 minutes; drain well. Add the orecchiette to the casserole and toss with the pork sauce. Scrape the pasta into a very large baking dish and sprinkle all over with the Parmigiano-Reggiano. Bake the casserole in the upper third of the oven for about 35 minutes, until golden brown on top and bubbling. Let the baked pasta stand for 10 minutes before serving. 

Make Ahead
The pork sugo can be refrigerated for up to 2 days. Reheat before tossing with the orecchiette.

Serve With
Green salad

Cider-Glazed Pork Roast with Apples and Cabbage

Recipe from Food & Wine
Recipe by Odessa Piper

Pairing Suggestion
A Pinot Gris from France or Riesling from Germany

Servings
4

Ingredients

4 ounces lean bacon, cut into 1/2 -inch pieces
2 tablespoons vegetable oil
1 1/2 pounds boneless pork loin roast
Salt and freshly ground pepper
1/2 cup Reduced Cider
2 firm red apples, such as Winesap, cored and cut crosswise into 1/2 -inch-thick rings
1 medium onion, coarsely chopped
3/4 pound Napa cabbage, sliced crosswise 1/2 inch thick (4 cups)
2 teaspoons cider vinegar
1 teaspoon thyme leaves

Preparation

1. Preheat the oven to 350°. In a large enameled cast-iron casserole or Dutch oven, cook the bacon over moderate heat until lightly browned, about 5 minutes. Using a slotted spoon, transfer the bacon to a plate.
2. Add 1 tablespoon of the oil to the casserole. Season the pork with salt and pepper and add the roast to the casserole, fat side down. Cook over moderately high heat, turning occasionally, until browned all over, about 8 minutes.
3. Transfer the casserole to the oven and roast the pork for 15 minutes. Spoon 1/4 cup of the Reduced Cider over the meat and roast for 15 minutes longer, or until an instant-read thermometer inserted in the thickest part of the meat registers 135°. Transfer the roast to a cutting board, cover loosely with foil and let stand for 10 minutes.
4. Increase the oven temperature to 425°. Dip the apple rings in the juices in the casserole and arrange on a baking sheet. Roast the rings for about 10 minutes, or until browned on the bottom. Turn the apples and roast for 5 minutes longer, or until well glazed.
5. Meanwhile, add the remaining 1 tablespoon of oil to the casserole. Add the onion and cook over moderately low heat, stirring occasionally, until golden brown, about 5 minutes. Add the cabbage, vinegar, thyme and the remaining 1/4 cup of Reduced Cider, and cook over moderately high heat, stirring, until the cabbage is wilted and the pan juices have reduced to a glaze, about 4 minutes. Season with salt and pepper. Slice the pork roast and serve with the apple rings and glazed cabbage. 

Serve With
Mashed Potatoes

Pumpkin Tortellini

Tortellini

Ingredients
1 12-ounce package wonton wrappers
1 15-ounce can pumpkin puree
1 cup part-skim ricotta
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 egg, lightly beaten

Preparation

1. In a medium bowl, mix the pumpkin, ricotta, salt and pepper.
2. To form the tortellini, place 1 teaspoon of the pumpkin filling into the center of each wonton wrapper. Use your fingertips and press two corners of the wrapper together. Fold the wrapper over diagonally. Dot one edge of the tortellini with the beaten egg and press together. Repeat until all the tortellini are made.
3. Bring a large pot of water to a boil. Add half the tortellini and boil for 4 minutes or until they float to the top. Using a strainer or slotted spoon, carefully remove tortellini to a plate. Repeat with remaining tortellini.

Sauce

Ingredients
1 tablespoon butter
Freshly ground black pepper
1 tablespoon fresh chopped sage leaves
3 tablespoons mascarpone
1/2 cup heavy cream

Preparation

1. In saute pan, melt the butter with a pinch of pepper, the sage, and mascarpone.
2. Add heavy cream and reduce to a thick sauce, about 10 minutes.

Finish

Ingredients
1/4 cup or less grated Pecorino Romano
1/2 teaspoon freshly grated nutmeg
Salt and pepper

Preparation

1. Toss the pasta in the sauce over low heat until the pasta is well coated. Add the cheese and salt and pepper, to taste.
2. Add the cheese, nutmeg, salt and pepper to taste. 

Adobo-Glazed Mini Turkey Loaves

By Wendy Giman

Serves 2 INGREDIENTS

Loaves
1 slice light wheat bread, cut into 1/2-inch pieces
1/4 cup unsweetened almond milk
1/2 pound ground turkey (dark meat)
1/2 pound ground turkey breast
1/2 cup Onion and Garlic Mix
1/2 cup Broccoli and Red Bell Pepper Mix
1/2 cup frozen peas
2 egg whites
4 1/2 teaspoons tomato paste
4 1/2 teaspoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dry mustard
1/2 teaspoon chili powder

Glaze
3 tablespoons tomato paste
2 tablespoons adobo sauce
1 teaspoon honey
3 tablespoons low-sodium chicken broth
Juice of 1/2 lime
1/4 teaspoon salt


PREPARATION

1. Heat oven to 350°
2. Soak bread and milk in a bowl for 10 minutes. 
3. Combine remaining loaf ingredients in another bowl; add bread and milk; mix well. 
4. Scoop 1/3 cup of mixture into each of 7 nonstick muffin tin cups. 
5. Bake 10 minutes.
6. Spread 1 tbsp glaze on each loaf. Continue to bake until internal temperature reaches 160°, 15 to 20 minutes more.
7. Remove loaves from oven; let cool. 
8. If not serving immediately, cover remaining loaves and freeze.

To reheat Microwave on high 3 minutes or bake at 375° for 30 minutes.


THE SKINNY

349 calories per serving, 16.9 g fat (4.4 g saturated), 22 g carbs, 5 g fiber, 29 g protein

Aromatic Beef Stew With Butternut Squash

from SELF

Serves 4

INGREDIENTS

2 tablespoons olive oil
1 pound stew beef, cut into cubes
1 large onion, chopped
2 cloves garlic, minced
1 tablespoon peeled and minced fresh ginger
1 pound butternut squash, peeled and cut into 1 1/2-inch cubes (about 2 1/2 cups)
1 can (14.5 oz) no-salt-added diced tomatoes
1 can (8 oz) no-salt-added tomato sauce
1 1/2 cups low-sodium beef broth
1 1/2 teaspoons ground cumin
1 teaspoon cinnamon
1/2 teaspoon red pepper flakes
3 cups cooked whole-wheat couscous
1/4 cup sliced almonds, toasted in a dry skillet over medium-high heat until golden brown, 2 minutes
4 teaspoons minced fresh parsley


PREPARATION

1. Heat oil in a 4-qt saucepan over medium-high heat. 
2. Add beef and cook until browned on all sides, about 5 minutes. 
3. Transfer meat to a plate, leaving juices in saucepan. 
4. Add onion; cook, stirring, until translucent, about 6 minutes. 
5. Add garlic and ginger; cook, stirring, 1 minute more. 
6. Return beef to pot; stir in squash, tomatoes, sauce, broth, cumin, cinnamon and pepper flakes. 
7. Bring to a boil; reduce heat to low. 
8. Cover; simmer until beef is tender, 30 to 35 minutes. 
9. Divide couscous and stew among 4 bowls. Sprinkle with almonds and parsley.

THE SKINNY
480 calories per bowl, 13 g fat (3 g saturated), 56 g carbs, 8 g fiber, 34 g protein

Do-it-Yourself Taco Seasoning Recipe

6 Tablespoons Chili Powder
2 Tablespoons Cumin
4 Tablespoon Paprika
3 Tablespoons Onion Powder
1 Tablespoon garlic powder
1 Teaspoon cayenne pepper (this makes it spicy. add more or less depending on how you like it)

Garlic Mashed Cauliflower

Ingredients
1 head of cauliflower
1 small onion (red or yellow)
1-2 TBSP organic butter
1-2 cloves of garlic (this will depend on your taste)

Directions

1. Steam or boil the cauliflower. Chop the onion and sauté it with either olive oil, butter or coconut oil. (My sister used olive oil. I used butter).
2. Add the cooked cauliflower to the sautéed onions and sauté together for approximately 8 minutes.
3. Take the cauliflower and onion sauté and puree in a food processor or blender. Add a tablespoon or more of butter and blend.
4. Take 2 cloves of garlic and chop them up into small pieces. Add more olive oil, butter or coconut oil to pan and cook the garlic until brown (but try not to burn it).
5. Pour the garlic into your mashed cauliflower and mix by hand.