When life around you tumbles into chaos, some might argue that
cooking is not always the wisest course of action. My response to them would probably be
something approximating, “Well, you’ve got to eat, don’t you?”
That was pretty much the case this weekend. On Friday, I made a quick dash to the store to
pick up a few remaining items necessary to prepare a sultry Moroccan ragu of
pork, onion, carrots, butternut squash, chickpeas, enriched with layers of
aromatics and sweet spices― all simmered into a state of lush complexity.
Back at home, it was pretty clear that I had a problem with my
kitchen sink. When the faucet was on, water
flowed from under the sink onto the floor.
Once I determined the water was
no longer gushing, I placed a pan under the sink, mopped up my mess, and debated
my next step. Living out in the country is wonderful, but there are a few
drawbacks. Such as: calling the plumber
late on a Friday. Additional scheduling time plus higher house
call fees always give me pause.
I sent up an SOS to my
neighbor, Gerald, our resident handyman.
As long as I didn’t run water, we
agreed that there was no great emergency; he would stop by in the morning with
his wrench and we would assess the situation then.
So much for any big cooking plans; they were squelched for the
night. Still in damage control mode, I decided
to keep a lid on making any more of a mess than necessary and opted for a
simple veggie burger dinner from the freezer.
In the morning, before Gerald arrived, I warmed a loaf of whole
wheat soda bread from the freezer, set
out a charming bowl of muscadine jelly, a ramekin of butter, napkins, plates,
coffee cups and juice glasses. Just
looking at it made me happy! Yes, food is very therapeutic.
Meanwhile, since my urge to cook was percolating up again, it
seemed like the ideal opportunity to begin simmering a pot of chicken stock. From
the freezer, I pulled out a recently frozen roasted chicken, dropped it in a
pot of water, and got it simmering on the stove. What better to time to prep the basic ragu
vegetables than while adding the trimmings to the pot? In went a rib of celery, a pinch of thyme,
and a bay leaf, too. There!
The vegetables were all prepped, tucked back in the fridge, and ready
when needed. Simmering on the back of
the stove, the stock smelled divine.
All was well.
It also looked like it I could quickly conjure up the Moroccan pork
marinade. In a blink I had a heavenly
blend of ground coriander, cumin, ginger, turmeric, paprika, and pepper, all
bound with a hint of lemon juice and a dash of olive oil. Mmmm,
what a mood elevator!
At the market earlier, I had elected to decrease the usual 1-1/2 lbs. boneless
pork for a ¾ pound slice of tenderized pork plus a package of sliced cremini mushrooms. Such a small amount, I might as well cut the
pork into cubes add it to the marinade, and store it in a zip lock bag. Then, I gave it all a good massage and popped
it in the fridge. No muss, no fuss; another step done.
Gerald arrived to a spotless kitchen; we put our heads together,
and got to assessing the situation. Yes, it looked like a clogged drain alright,
but peering under the sink he spotted other issues that looked questionable― albeit
easily remedied. Waving his arms wildly, he put forth possible scenarios. More
tools required, more mop up, the day dragged on; the kitchen was slowly
unraveling. By late afternoon, the
situation had worsened and Gerald was flummoxed. When the faucet was on, the sink leaked more
than ever and water now gushed from an errant hose onto the kitchen floor. I
thanked Gerald for all his help (sigh) as he dashed out the door shaking his
head. He had football games ahead and a
big screen waiting for him at home.
It looked like I had no choice but to call in the plumber; but
not today. I surmised I was safe as long as I didn’t run
water in the sink. I had Moroccan ragu
in my future and tomorrow was another day.
Notes about the recipe: this
is a very adaptable concept. As
mentioned, I substituted cremini mushrooms for part of the pork. Preserved lemons are on my hit list, but for
now, I used the lemon as indicated, plus I included the lemon remains to the
ragu as it simmered. I also added 2 to 3 cups of chopped chard from the garden with the return of the pork. Since my ragu had plenty of liquid when done, I thickened it
with 2 tablespoons instant tapioca pearls.
It proved to be outstanding thickener. I served
it over a simple couscous seasoned lightly with fresh ginger and a bay leaf. Bliss in a bowl.
Moroccan-Flavored Ragu with Pork and Winter Squash
Adapted from Eating Well
Ingredients
2 lemons
2 1/2 teaspoons extra-virgin olive
oil, divided
2 teaspoons paprika, preferably
Hungarian
1 teaspoon ground turmeric
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground pepper
1/4 teaspoon ground, plus 1 pinch,
divided
1 1/2 pounds boneless pork chops, (1
inch thick), trimmed of fat, cut into 1-inch cubes
14 ounces chicken broth
1 cup butternut squash, peeled and diced
(1/2-inch dice)
1 cup carrots, sliced (1/2 inch
thick)
1 cup canned chickpeas, rinsed
1/2 cup onion, chopped
1/2 cup canned diced tomatoes
2 tablespoons preserved lemon,
chopped rinsed, (see Note; optional)
1 tablespoon tomato paste
2 teaspoons minced garlic
1/4 teaspoon hot sauce, such as
Tabasco
1 Pinch ground cinnamon
1 Pinch ground allspice
Instructions
Zest and juice the lemon(s) to get 1
tablespoon zest and 2 tablespoons juice; reserve the zest. Combine the juice,
1/2 teaspoon oil, paprika, turmeric, coriander, cumin, pepper and 1/4 teaspoon
ginger in a medium bowl. Add pork; stir to coat. Marinate in the refrigerator
for 30 minutes or up to 4 hours.
Heat the remaining 2 teaspoons oil in a large
nonstick skillet over medium-high heat. Add the pork and cook, stirring, until
no longer pink on the outside and beginning to brown, 2 to 3 minutes. Transfer
the pork to a plate.
To the pan, add broth, squash, carrots,
chickpeas, onion, tomatoes, preserved lemon (if using), tomato paste, garlic,
hot sauce, cinnamon, allspice, the reserved lemon zest and the remaining pinch
of ginger to the pan. Bring to a boil, stirring occasionally; reduce heat to a
simmer and cook, stirring occasionally, until the vegetables are tender, 20 to
30 minutes. Stir in the pork, return to a simmer and cook, stirring, until the
pork is just cooked through, 2 to 5 minutes more.
Serve over couscous, bulgur or rice, and
garnish with a blend of 1/4 cup chopped cilantro, 2 tablespoons chopped
scallions and 1 tablespoon chopped mint.