Daily Archives: 13 March 2015

(not veal) pork marengo {ffwd}

A Plateful of Pork Marengo

It makes me sad to say it, but with this week’s recipe for French Fridays with Dorie, we begin the countdown of the final 10 recipes in the book. I won’t get overly reflective yet, but it is hard to believe the end of this journey is in sight.

This week, spring’s been in the air. There are still huge mounds of melting filthy snow, but the air is different. I think I can smell the lovely scent of dirt. In the transition from winter into spring, a bowl of stew can still be satisfying if it’s not too heavy or light. Veal Marengo fits that bill.

Marengo is an old French classic, created by Napoleon’s chef to celebrate victory in the Battle of Marengo. It might be classic, but I’d never had it before. I made some adjustments to it to suit our tastes, but I think it probably tastes close to the original.

We seldom eat veal, so first thing, I swapped out the veal, using chunks of pork tenderloin instead. I also thought the recipe was stingy on the vegetables. Come on, 12 pearl onions, 8 mushrooms, and 8 potatoes for a dish that serves four? I added about a pound of onions, a pound of mushrooms, and over a pound of fingerling potatoes.

Browned Pork

To start, the meat is tossed in seasoned flour and browned in oil. Then, onions are sautéed then simmered briefly with diced tomatoes, tomato paste, white wine, and a bouquet garni. The meat is added back and cooked in a low oven until the meat is tender.

Trio of Pots

In the meantime, the onions are glazed in butter, the mushrooms are sautéed, and the potatoes are boiled, then glazed in butter. Finally the onions and mushrooms go into the skillet for the flavors to meld for a few minutes.

Pork Marengo

The Marengo is served with potatoes on the side (or in our case, around), sprinkled heavily with parsley.

We both enjoyed this meal. Howard said it reminded him of something else I’d made, but couldn’t remember what. Maybe he was thinking of the osso buco, which was tomato-based, though had different seasonings and vegetables?

To see how the other Doristas interpreted this recipe, check out their recipes here. You can find the recipe in Dorie Greenspan’s book Around My French Table. If you haven’t bought the book yet after all this time, what are you waiting for?

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