3/4 lb boneless pork loin, cut, into 1-inc, h pieces
1 essence
2 tbsp olive oil
1 cup chopped onions
1/2 cup chopped bell peppers
1/4 cup chopped celery
1 salt and black pepper
2 tbsp flour
1 lb purple sweet potatoes,, peeled and, cubed
2 cup veal stock
1/4 cup chopped green onions
1 cup shredded sweet potato
2 tbsp chopped green onions
1 tbsp brunoise red peppers
Directions
In a mixing bowl, toss the pork pieces with Essence. In a large saut_
pan, heat the olive oil. When the oil is hot, add the pork and brown
evenly. Remove the pork from the pan and set aside. In a mixing bowl,
season the onions, peppers, and celery with salt and pepper. Stir the
flour into the oil, stirring constantly for about 4 to 5 minutes, for
a medium brown roux. Add the onions, peppers, and celery to the roux
and cook for about 2 to 3 minutes or until slightly wilted. Return
the pork to the skillet and cook, stirring constantly for 3 to 4
minutes. Add the sweet potatoes and broth. Bring the liquid up to a
boil and reduce to a simmer. Cook for 40-45 minutes. Stir in the
green onions and check seasonings. Make nests with shredded sweet
potato and fry until crispy. Season with Essence. Spoon the stew into
a shallow bowl and garnish sweet potato nests, green onions, and
peppers. Posted to MC-Recipe Digest V1 #1
Recipe by: ESSENCE OF EMERIL SHOW#EE2434
From: Meg Antczak
Date: Wed, 4 Dec 1996 07:57:46 -0500
Servings: 1 recipe
A Stewed Pork & Purple Sweet Potatoes Recipe brought to you by Recipe Ideas
Categories: Meat; Pork; Potato; Soup; Stew
The History of Recipes
Experts have proved the existence of recipes far back into antiquity, in fact as far as the Egyptians, and possibly even further. However, mostly, these early cook books were just basic pictorial instructions for food preparation.
During the time of the Roman Empire a roman called Apicius wrote some documents showing how to cook the recipes prepared by wealthy roman citizens. In his publication, Apicius tells us how the meals were separated into hors d`oeuvres, entrees and afters, a very modern way of dining. Aspicius informs us how the ancient chefs used many herbs and spices, including a few that will be familiar to modern chefs for example thyme, fennel and asafoetida. In the fifteenth century, people returning from the crusades brought back many new foods, spices and herbs from the Middle-East, including spices such as basil and coriander. These new herbs and spices caused a surge in manuscripts on food, most of which are now in academic collections. Like it or not, the introduction of television gave us TV cookery programs and the accompanying recipe books. And that brings us to the present day and the internet revolution, permitting everybody to access thousands of recipes like those on sites such as this. |
We hope you enjoy this A Stewed Pork & Purple Sweet Potatoes recipe.
