The February issue of Bon Appetit had an entire section on “meat and potatoes” — hard to pass up given the recent weather. I made two of the hearty recipes when the Smiths visited last month, starting with Pork Stew with Hard Cider, Pearl Onions and Potatoes. I used a Boston Butt roast, which is one of my favorite cuts for roasting and braising, and lots of little pearl onions.
I have yet to find Calvados here, but I thought apple flavored bourbon would be a good stand in for apple brandy. (It was also a good stand in for a glass of wine come cocktail hour…)
Parsnips and onions simmering with fresh sage:
And really, how can you not love a recipe that has bacon AND beer (well, hard cider)?
Add the browned pork, along with the apples…
Toss in a few potatoes and you’re done!
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