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Latvian Stew

I served this stew to my book club during the monthly dinner we hold in conjunction with our book selection. We try to prepare food that has a connection to the book, and in this case, it was Amor Towles, “A Gentleman In Moscow.” It’s a book that I’ve read twice now, and could read it again and again, for its witty, elegant style and its urbane central character, a Russian count who is confined by the Bolsheviks in Moscow’s famed Metropol Hotel, and is relegated to a tiny garret from his opulent suite. The book is filled with myriad references to food and wine, as well as history, music, politics, friendship, family ties and more. But the overarching theme of the book to me, at least, is one’s ability to adapt to changing circumstances and not only tolerate them, but find the joy in them.

At one point in the book when the count is in the hotel’s main dining room, he sees a young man struggling to order something from among the extensive (and mostly expensive) items on the menu to impress his date, but one that won’t break the bank.

“The young man’s gaze drifted back and forth between these opposing hazards. But in a stroke of genius, he ordered the Latvian stew. While this traditional dish of pork, onions, and apricots was reasonably priced, it was also reasonably exotic; and it somehow harkened back to that world of grandmothers and holidays and sentimental melodies that they had been about to discuss when so rudely interrupted.”

Further, when the headwaiter, who is later to become the count’s nemesis and manager of the Metropol Hotel, suggests an expensive Rioja wine, the count overhears this and recoils, knowing that the Spanish wine is not only too  expensive for the young man, but the wrong wine to accompany the stew. Overriding the headwaiter’s suggestion, (and foreshadowing a future perilous confrontration) the count interjects and says “If I may, For a serving of Latvian stew, you will find no better choice than a bottle of Mukuzani.”

While there are food references galore in the book, the Latvian stew scene cinched the deal for me, and I was determined to find the Mukuzani wine to serve along with the stew to my book club compatriots. It was easier to find than I imagined, and was not only delicious, but at $10.00 a bottle, was a real bargain.

There are several recipes for the stew on the internet, but the one I settled on came from the website “A Little And A Lot.” Even so, I changed it somewhat to eliminate the liquid smoke she used, to add more carrots and increase the amount of pork. I also found that after cooking the stew at 350 degrees for 1 1/2 hours, it was bubbling too much and the liquid was reducing and thickening too quickly. The meat was already nearly tender, so rather than cook the meat for another hour at the same temperature as the recipe suggested , I lowered the temperature to 200 degrees, added a little more water, and let it gently simmer for another hour in the oven until my guests arrived.  Make sure to use a boneless pork shoulder because it needs the fat marbling to produce succulent, tender meat. I bought mine at Costco and there was actually too much outer fat on my pork roast, which I trimmed. From a piece of meat that weighed 6 pounds at the start, it was only 4 1/2 pounds after I finished trimming it — more than enough to easily serve 8-10 people.

The other members of the bookgroup contributed other foods either mentioned in the book, or aassociated with Russian or Slavic cuisine, starting with a delicious appetizer of ponzu salmon and avocado toast:

First course of borscht:

Traditional vegetables served in Russia: salad, potatoes and cabbage:

And for dessert: a multi-layered honey cake —

and chocolate “kielbasa”

Check out Ciao Chow Linda on Instagram here to find out what’s cooking in my kitchen each day (and more).

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Latvian Stew
 
Ingredients
  • Inspired by Amor Towles and a Latvian Stew recipe from the website, A Little and A Lot
  • 4 lbs (48oz) boneless pork shoulder
  • salt and ground black pepper
  • ¼ cup (60ml) extra virgin olive oil.
  • 1 large yellow onion, peeled and cut into 1-inch pieces
  • 5 cloves garlic, minced
  • 2 tablespoon tomato paste
  • 6 large carrots, peeled and cut into 1 inch pieces
  • 1 tablespoon paprika
  • 4 tablespoon all-purpose flour
  • 5 cups (1183ml) water
  • 1 tablespoon Worcestershire sauce
  • 7 oz dried apricots
  • 7 oz prunes (dried plums)
  • ½ cup (about 1oz/ 13g) chopped fresh Italian parsley
Instructions
  1. Cut pork into 2-3 inch pieces.
  2. Trim any excess fat.
  3. Lay the pork on a plate or baking sheet that has been lined with paper towels. Blot the pieces of pork on all sides with another paper towel to dry.
  4. Sprinkle the pork on all sides with a generous amount of salt and pepper.
  5. Preheat oven to 450 degrees F (232 degrees C).
  6. Add oil to a large, heavy bottom, ovenproof saucepan or dutch oven.
  7. Set it over medium high heat until the oil is very hot and shimmering.
  8. Add the pork and cook, turning the pieces in the hot oil every so often, until the pieces are browned on all sides.
  9. Remove the pork from the pan with tongs or a slotted spoon.
  10. Add the chopped onion to the pan and cook over medium heat until soft and translucent.
  11. Add minced garlic, tomato paste, and 1 teaspoon of salt.
  12. Cook, stirring constantly, for 2 minutes.
  13. Add carrots and browned pork to the pan, stirring to combine.
  14. Remove the pan from the heat.
  15. Stir together the paprika and flour, sprinkle it over the meat and vegetables, and toss everything around in the pan to coat.
  16. Put the pan in the preheated oven, uncovered, and let bake for 5 minutes.
  17. Remove the pan from the heat, stir, and then bake uncovered for an additional 5 minutes.
  18. Remove pan from the oven.
  19. Reduce the oven temperature to 350 degrees F (176 degrees C).
  20. Add 5 cups of water and worcestershire sauce to pan.
  21. Stir, being sure to scrape up any brown pieces from the bottom of the pan.
  22. Set it over medium-high heat and bring to a boil.
  23. Stir in the dried apricots.
  24. Cover the pan and place back in the oven.
  25. Let cook for 1 ½ hours.
  26. Remove pan from the oven and stir in prunes.
  27. Cover, place back in the oven, and cook for 1 hour longer - OR, until the meat is very tender. (NOTE: Although the original recipe says to cook for another hour, it was tender much before the second hour was over, and bubbling a lot, so I lowered the temperature to 200, added a little more water and let it cook for another hour at the lower temperature, waiting for my guests to arrive. It was perfect.)
  28. Remove the pan from the oven and taste; add more salt if needed.
  29. Sprinkle with chopped parsley and serve.
 

Pork Tenderloin with Stewed Dried Fruits

  • April 17, 2019

Still undecided about what to make as your main course this Easter? For us, it’s typically lamb, or sometimes ham, but if you want to try something different, yet festive, easy and delicious, then give this recipe a go. Roast pork and fruit are a delicious pairing and perfect for any holiday or special occasion. It won’t keep you from your guests for long, since it can be prepared ahead of time and takes only a half hour to cook. You can roast the meat while you’re sitting down to pre-dinner drinks with friends and family. Stew the fruit the night before to save time, but even this takes only 15 minutes. I bought an assortment of dried fruits – peaches, apples, pears, prunes and apricots, plus some orange and lemon peel – and covered them with boiling water, a bit of sugar and a cinnamon stick and whole cloves.

The fruit can sit in the fridge overnight, and you can reheat it at the last minute, while the meat is resting. After you slice the meat, arrange the fruit around the sides, and pour both the meat juices left in the roasting pan, and the fruit juices all over the meat.

Buon appetito e Buona Pasqua a tutti.

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Pork Tenderloin with Stewed Dried Fruits
Author: 
 
Ingredients
  • 2 pork tenderloins (about 1½ pounds each)
  • Dijon mustard
  • salt, pepper (or herbed salt)
  • herbs de Provence
  • about two cups of mixed dried fruits (apricots, prunes, apples, pears, peaches)
  • water, to cover
  • ½ cup sugar
  • a few strips of orange peel
  • a few strips of lemon peel
  • 1 cinnamon stick
  • a couple of whole cloves
Instructions
  1. Bring the meat at room temperature and dry with paper towels.
  2. Smear a little olive oil on the bottom of a roasting pan.
  3. Place the meat on the pan and smear with a light coating of Dijon mustard.
  4. Season with salt and pepper (or herbed salt) and a light sprinkling of herbs de Provence.
  5. Place the meat in a 375 degree oven for 20-30 minutes or until a meat thermometer reaches 140-145 degrees. (The temperature will continue to rise for a bit when you take it out of the oven.)
  6. Remove from the oven and let the meat rest for 10 minute, then slice.
  7. FOR THE STEWED DRIED FRUIT:
  8. Place the fruit in a saucepan with water to cover.
  9. Add the sugar, the citrus peels, the cinnamon and the cloves.
  10. Bring to a boil, then lower to a simmer and cook for about 15 minutes or until fruit is softened.
  11. Remove the citrus peels, the cinnamon stick and the cloves.
  12. Remove from the heat, and serve along the sides of a serving platter with the sliced meat.
  13. Pour the juice from the fruits and any juice from the meat (on the carving board) over the sliced meat.
 

 

 

Pork Loin Stuffed With Prunes and Apricots

  • April 22, 2009

Same old, same old, plain old roast pork? Not this one. It’s gussied up and stuffed with prunes and apricots and easy enough to make for a weeknight meal. I started out with a large boneless pork loin bought on sale, one that would have served at least 12 people. I cut it in thirds and wrapped each piece for the freezer.

Last night I cooked one of the roasts for just me and my husband. It weighed only about 1 1/2 pounds, but there was enough meat leftover for another two meals. That’s because there is very little fat, no bone and it didn’t shrink during cooking. That’s the good news. The bad news is that there is very little fat, no bone and it can easily dry out if you cook it too long. If you brine the roast, even for just an hour, it will guarantee that you won’t end with a piece of shoe leather.

To brine a roast of this size, measure out a quart of cold water. Put about 1/4 of it in a saucepan with 1/2 cup of salt and 1/2 cup sugar, a couple of garlic cloves, some black pepper corns and some herbs. You could use rosemary or sage, both of which work well with pork. Bring the water to a boil and continue to boil for about two to three minutes to dissolve the salt and sugar. Take the pot off the heat and add the rest of the cold water. Put the pot in the refrigerator until the water is no longer warm. Place the pork into the water, turning it around once and store the pot in the refrigerator for at least an hour. You could even do this the night before you cook it if you want.

Take the meat out of the water and pat dry. With a sharp knife, cut a hole into the center of the meat and poke it all the way through to the other side.
Twist the knife while it’s in the center, to create a small stuffing “pocket.”
Stuff pitted prunes and apricots into the hole, using the end of a wooden spoon to poke the fruit into the center.

Cut little slivers along the outside of the roast and put little pieces of garlic into the slits. Sprinkle all over with salt, pepper, and herbs de provence. Place in a small roasting pan greased with olive oil. Add one large onion, cut into quarters. Drizzle everything with more olive oil. Roast at 375 degrees for about one hour or until a thermometer registers about 135 degrees. Remove from oven. The temperature will continue to rise. Cover with foil and let rest for about 10 to 15 minutes before slicing.