Nikujaga

Nikujaga is a type of dish known in Japan as yoshoku, or a Western-influenced recipe. It's a Japanese spin on classic beef stew; the name literally means "meat and potatoes." My version nudges it a little bit back toward its Western roots, with cubed beef chuck (or, if beef is pricey, pork shoulder) cooked low and slow, and lots of potatoes. It's great winter comfort food.

NIKUJAGA
1 lb. chuck roast (or pork shoulder), cut in cubes
Vegetable oil
1 medium onion, thinly sliced or diced
1 small piece fresh ginger, cut in matchsticks
2 cloves minced garlic
4-5 cups dashi stock or water
2 lbs. waxy potatoes*, peeled and cut in large chunks
2 T. sugar
3 T. sake or cooking sherry
1 T. mirin
3 T. soy sauce
1 t. dark sesame oil
A handful of frozen peas (optional)
Chopped green onions to garnish
White rice

In a large saucepan, sear meat in oil, then saute with medium onion, ginger and garlic. Add dashi or water to cover and cook on medium-low heat until meat is tender.

Add potatoes. If needed, add dashi stock to cover, then add sugar, sake, mirin, soy sauce and sesame oil. Bring to a boil, drop in a lid that's smaller than the pot (to encourage evaporation) and simmer over medium-low heat until nearly all the liquid has been absorbed and the potatoes have turned golden. If using peas, defrost under hot water and toss in near the end of cook time. Garnish generously with green onions and serve with white rice. (You get extra points if you say "Itadakimasu!" before digging in.)

Serves, I dunno, 4 to 6.

Source: Soozcat

* Red potatoes, Yukon Gold potatoes, etc. are "waxy." They hold their shape better as they absorb the cooking liquid. Russet potatoes, which are considered "floury," will turn to gloopy mush in this dish.

Ärter med Fläsk (Pea Soup with Pork)

You may think you don't like pea soup. But if you've only ever had pea soup from a can, YOU HAVE NEVER HAD PEA SOUP. Make this once and you will never go back to the can.

In Sweden, Thursday is the traditional day to serve pea soup and pancakes. Or you could toss tradition out the window and make them any day you like.

ÄRTER MED FLÄSK
1 lb. (about 2 cups) dried yellow whole peas*
5 cups cold water
2 finely chopped medium onions
1 whole onion, peeled and studded with 2 or 3 cloves
1 lb. salt pork, most fat removed
1 t. leaf marjoram
½ t. thyme
salt (if needed) and pepper

Pick over dried peas, removing any foreign material, then wash in cold running water and place in a 2- to 3-quart pot. Cover with 5 cups cold water and bring to a boil over high heat. Boil briskly for 2-3 minutes, then turn off heat and let peas soak for an hour.

Skim off any pea husks that have risen to the surface. Cut the salt pork in pieces and add it, the whole onion, finely chopped onions, marjoram and thyme to the pot. Bring back to a boil, then immediately lower the heat and simmer with pot partially covered for 1¼ hours or until peas are very tender. Remove the whole onion. Be sure to taste before adding salt -- it may not need any. Serve with fresh ground pepper. You may also remove the salt pork and serve it separately with a bit of spicy brown mustard if you like.

* You can substitute yellow split peas, but skip the soaking process and use only 4 cups cold water.

Pork Risotto

Most risotto involves a lot of stirring. A. Lot. As in I-think-my-arm's-about-to-fall-off a lot. Technically, this is a rice casserole. But it's tasty, so who cares.

PORK RISOTTO
2 lb. lean fresh pork shoulder, cut in 1" cubes
4 large onions, chopped
2 1 lb. cans tomatoes
2 cups celery, chopped
1 4 oz. can sliced mushrooms, undrained
1 T. sugar
2 t. salt
¼ t. pepper
1 cup uncooked rice
2 cups cheese, grated

Preheat oven to 350 degrees. Brown meat in large frying pan. Remove and set aside. In the same pan, brown onions until soft. Stir in tomatoes, meat, celery, mushrooms, sugar, salt and pepper and heat to a boil. Layer about ⅓ of the meat mixture into a 12-cup baking dish. Top with half the uncooked rice and half the cheese. Repeat, making a second layer of each. Spoon remaining meat mixture over the top and cover with aluminum foil. Bake for 2 hours until pork is tender and liquid is absorbed, adding water as needed to keep moist.

Variation: You can make Beef Risotto by using beef cubes instead of the pork.

Makes 8 generous servings.

Contributor: Norma Eriksson

Saucy Ribs

Saucy!

SAUCY RIBS
4 - 5 lbs. country-style pork ribs, boneless or bone-in
salt and pepper to taste

Rib sauce:
4 cups ketchup
¾ cup Worcestershire sauce
½ cup lemon juice
3 cups water
½ cup vinegar
½ teaspoon cayenne pepper
½ tablespoon yellow mustard
1 medium onion, finely chopped
2 cups celery, chopped
½ cup butter, melted
½ cup brown sugar

Brown ribs well, adding salt and pepper as desired. Put into a large roaster, Dutch oven or other ovenproof vessel and set aside.

Preheat oven to 325 degrees. In a saucepan, mix together rib sauce ingredients and bring to a boil, stirring occasionally. Pour sauce over ribs, cover with a lid or foil and bake 4 - 5 hours. Serve with rice, noodles, potatoes or French rolls. Makes a whole lotta saucy deliciousness.

Contributor: Karin Buck