Business often takes me away from home. Before leaving for these trips, such as this one to Minnesota, I soak up as much time with the family as possible. In this video, Kaylee and I share a French-Style Pork Stew by America’s Test Kitchen (<–links to ATK website). If you want the recipe, you can download it here. If I can pull this one off, you can too. It takes about thirty minutes of prep (not including the trip to the grocery store) and about two hours of cooking time.

Anyway, Kaylee and I have a great meal together and talk about how this trip takes me through eight airports, several taxis, jumbo jets and pair of small Cessnas.

List of Ingredients Include:
6 sprigs fresh parsley, plus 1/4 cup chopped
3 large sprigs fresh thyme
5 garlic cloves, unpeeled
2 bay leaves
1 tablespoon black peppercorns
2 whole cloves
5 cups water
4 cups chicken broth
3 pounds boneless pork butt roast, trimmed and cut into 1- to 11/2-inch pieces
1 meaty smoked ham shank or 2 to 3 smoked ham hocks (11/4 pounds)
2 onions, halved through root end, root end left intact 4 carrots, peeled, narrow end cut crosswise into 1/2-inch pieces, wide end halved lengthwise and cut into 1/2-inch pieces
1 pound Yukon Gold potatoes, unpeeled, cut into 3/4-inch pieces
12 ounces kielbasa sausage, halved lengthwise and cut into 1/2-inch-thick slices
1/2 head savoy cabbage, shredded (8 cups)

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