Dutch Oven - A heavy-duty pot for slow cooking and braising dishes like stews, distributes heat evenly.
Food Mill - Kitchen tool used to puree vegetables.
Measuring Cups and Spoons Set - Essential for accurate measurement of ingredients.
Immersion Blender - Efficient tool for blending components directly in the pot.
Stainless Steel Mixing Bowls - Useful for mixing, marinating, whisking or combining other recipe components.
Cutting Board - Durable surface needed to chop onions and dice vegetables.
Chef's Knife - Essential knife for cutting tasks such as dicing vegetables.
Stainless Steel Skillet (Optional) - Useful for browning meat or sautéing before slow cooking in a Dutch oven.
30 1-inch-diameter pearl onions (from two 10-ounce bags)
5 slices thick-cut bacon (preferably applewood-smoked), cut crosswise into 1/4-inch-thick strips
3 1/2 pounds boneless pork shoulder (Boston butt) or boneless country ribs, external fat trimmed, cut into 2-inch cubes
Coarse kosher salt
1 cup chopped shallots (about 4 large)
1 cup finely chopped parsnips
6 teaspoons chopped fresh sage, divided
1/2 cup plus 1 tablespoon Calvados (apple brandy; optional)
2 cups low-salt chicken broth
1 12-ounce bottle hard apple cider*
1 1/2 pounds unpeeled baby red potatoes (about 2 inches in diameter), scrubbed, halved
2 large Granny Smith apples, peeled, cored, cut into 1-inch cubes (about 3 cups)
2 tablespoons (1/4 stick) butter, room temperature
2 tablespoons all purpose flour
1 tablespoon whole grain Dijon mustard
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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