|Sunshiny Color & Spicy Flavor|
Recipe adapted from Sweet Onions and Sour Cherries
Happy 2013! Lest you think that I was dissing the humble pumpkin in our pumpkin vs. butternut squash pie smackdown on Christmas, I offer you this pumpkin-based winter stew. True that butternut is easier to make into pies than pumpkin, looks brighter, tastes sweeter, and is preferred by most diners in desserts. However, since pumpkin is more earthy and substantial, it’s perfect for savory dishes. Pumpkin compliments other vegetables and meats. Its flavor and texture marry well with curry ingredients to create a satisfying and spicy potage. Butternut is just too sweet and solid to perform the magic that creates this effect. Curried pumpkin stew is an antidote to cold and dark winter weather, warming both in degrees Celsius and Scoville heat units.
|All This and Pork Too|
|Spices Up Close & Personal|
|Zucchini is Essential|
1 large onion
2 – 3 stalks celery (~2 oz.)
4 cloves garlic
1½ tbsp. peeled, grated ginger root
2 lb. pie pumpkin
2 medium potatoes (1 lb.)
2 lbs. boneless pork butt or shoulder
2 tbsp. olive oil
salt and fresh-ground black pepper
½ tsp. cayenne pepper
2½ tsp. ground cumin
1½ tsp. ground turmeric
1 tsp. salt
2½ cups chicken stock
2 large carrots (~6 oz.)
2 zucchini (~9 oz.)
Cilantro or parsley (optional garnish)
Peel and dice onion into ½ inch pieces. Slice celery into ½ inch pieces. Mince garlic. Grate ginger.
Cut pumpkin in half and scoop out seeds and stringy pulp. Peel halves and cut into 1-inch dice. You will have about 4 cups. Scrub and dice potatoes; you will have about 3 cups.
Cut the pork into 1-inch cubes. Heat olive oil in a large shallow pan or electric frying pan on medium high heat (~325 degrees F.) Add pork and sprinkle with salt and black pepper. Brown pork on all sides, about 15 – 20 minutes. Remove to plate and set aside.
Meanwhile scrub and slice carrots about 3/8 inch thick. You will have about 1¼ cups. Cut zucchini into sticks: slice into 1½ inch pieces, then cut each piece lengthwise into 4 or 6 sticks. You’ll have about 1 cup.
When pork is browned and removed to platter, sauté onion and celery in the same pan until they start to soften, about 4 minutes. Stir in garlic, ginger, cayenne, cumin, turmeric, and salt. Sauté for another 4 minutes, stirring constantly to blend and cook spices.
Add pumpkin, potato, carrot, and reserved pork. Heat and stir until pork looks evenly coated with onion/spice mixture. Add the stock and bring to boil. Lower heat, cover, and simmer for 15 minutes.