Sleep is still a problem for me; its been almost 9 months. But I have been cooking a little so for my first 2009 post I thought I would share a recipe that has been around since, as far as I can tell, 1878.
Basically it is meatball stew made with pork. Its an old Québec recipe that I remember my maTante Jean-d’Arc and my Grand-mére make as a child. My Mother never made it but she is French from Manitoba so culturally it prolly never made it there in this form. Also, its a little fiddly but if you make enough you can freeze portions. And its worth it.
This particular recipe was taken from the Petit Poucet restaurant in val-David. It is famous for its Québécois cuisine specifically its ham. It burnt down, I believe, in 1997 and is now open for business once again. Their Ragout most closely resembles the one that my aunt makes, but she doesn’t have it written down and she is getting older and cant remember exacts.
She served it with potatoes, but I cant remember if they were boiled or mashed or if they were served on the side. I had it with cold slaw as a side dish. We had a dessert with it that I will post later. (It was R’s birthday). Btw, the pics arent mine.
Ragout De Pattes
4 Pork hocks, halved (Ask the meat guy to split the pork hocks.)
1 lg Onion
1 Bay leaf
1/2 tsp Dried savory
1/2 tsp Dried thyme
1/4 tsp Ground cloves
2 tbsp Butter
2 tbsp Brown flour (see note)
2 lb Lean ground pork
1 lg Onion finely chopped
1 Clove garlic, minced
1/2 tsp Ground cinnamon
1/2 tsp Ground cloves
Salt & fresh ground pepper
2 Slices of bread crumbled
1 Egg, beaten
1/4 cp Oatmeal flour (up to ½ c)
Brown Flour: Spread all-purpose flour in a large, heavy frying pan and heat over medium heat, stirring, until flour turns a medium brown. May be refrigerated for several months.
Oatmeal Flour: Oatmeal flour may be made by pulverizing rolled oats in a food processor. All-purpose flour may be substituted.
Ragout de Pattes: Place pork hocks in a large heavy pot with onion, bay leaf, savory, thyme and cloves. Cover with cold water, bring to a boil, skim off any scum from surface, then reduce heat and simmer very slowly for 2 – 2.5 hours or until pork hocks are tender. Remove meat from bouillon and set aside. Strain bouillon and skim off fat. (You may chill bouillon and then remove all solid fat before continuing recipe.) Using the same large pot, melt butter and blend in browned flour. Cook on medium heat, stirring, until mixture bubbles all over, then add strained bouillon. Heat, stirring, until mixture thickens. Season to taste with salt & pepper. Add pork hocks and cooked meatballs and simmer gently for about 30 minutes. Season to taste with salt & pepper.
Boulettes: Combine pork with onion, garlic, cinnamon, cloves, salt, pepper, crumbled bread and the beaten egg, blending well. Blend in just enough flour to make mixture firm. Shape into meatballs, about 1-1½” in diameter. Grease a large, heavy frying pan and brown meatballs well on all sides, continuing to cook on low heat for about 15 minutes. Makes 12 – 15 meatballs.