Ukrainian Nastusia's Pate &
Pork and Cabbage Stew

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            FOOD FUNNY
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Here's an observation from Rosemary Zwick:

Television is like steak - it's a medium very rarely well done.

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            TODAY'S RECIPES
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This dish, ostensibly named for a young girl who favored it, is
an example of the rustic meat pates that are very popular in Ukraine.

Nastusia's Pate (Pashtet Nastusia)

1 lb (450 g) boneless pork shoulder cut into 2-inch (5 cm) chunks
1 lb (450 g) beef or veal stew meat
4 ribs celery, coarsely chopped
1 carrot, coarsely chopped
1 turnip, peeled and coarsely chopped
1 onion, coarsely chopped
1 bouquet garni made by tying 10 garlic cloves, 5 black peppercorns,
5 allspice berries, and 2 bay (laurel) leaves in a piece of cheesecloth (muslin)
1 lb (450 g) calf's liver, chopped
3-4 pieces stale white bread
4 eggs yolks, beaten
1/2 lb (225 g) finely chopped pork fat
Salt and freshly ground pepper to taste
4 egg whites, beaten until stiff peaks form
About 2 Tbs (30 ml) butter
About 1/4 cup (60 ml) dry bread crumbs
Prepared horseradish sauce and/or an assortment of mustards for garnish

Combine the meats, vegetables, and bouquet garni in a large pot
and add enough water to cover. Bring to a boil over high heat,
reduce the heat and simmer covered until the meats are tender,
about 1 1/2 hours. Add the liver and cook for 10 minutes. Let the
meats cool in the stock. Discard the bouquet garni. Soak the
stale bread in about 14 cup of the stock. Drain the meats, reserving
the stock. Puree the meats and vegetables in an electric food
processor, adding a little of the reserved stock if necessary.
Transfer the mixture to a mixing bowl and add the soaked bread,
beaten egg yolks, pork fat, salt, and pepper. To check the
seasoning, poach or fry a little of the mixture, taste, and adjust
the seasoning as needed. Fold the egg whites into the mixture.
Coat 1 large or 2 small terrines with butter and bread crumbs
and pour the meat mixture in. Cover with greased aluminum foil
and place the terrine in a large pan half filled with water. Bake
in a preheated 325F (165C) oven until a knife inserted in the
center comes out clean, about 1 1/2 hours. Cool to room temperature
and unmold by running a knife around the edge of the pan. Wrap
in aluminum foil or plastic wrap and refrigerate at least 24 hours.
Cut into 1/2-inch (1 cm) slices and serve with horseradish and/or
mustards. Serves 8 to 12.

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This stew is considered the national dish of Poland, and it's no
surprise that its popularity spans national borders. It is always
served with good bread (usually rye) and boiled potatoes, and
this is a tradition I strongly recommend following when you
prepare this hearty one-dish meal.

Pork and Cabbage Stew (Bigos)

2 Tbs (30 ml) bacon grease or butter
1 lb (450 g) boneless pork shoulder
3 onions, chopped
2 cups (500 ml) sauerkraut, drained and juice reserved
1 medium head of cabbage, cored and shredded (about 4 cups, 1 L)
6-8 whole black peppercorns
2 allspice berries
2 bay (laurel) leaves
1 lb (450 g) smoked sausage such as kielbasa
1 lb (450 g) dry-cured ham
3 Tbs (45 ml) all-purpose flour mixed with
2 Tbs (30 ml) bacon grease or butter
1 cup (250 ml) ham stock or water

Heat the bacon grease in a large heavy pot over moderate heat and saute
the pork until lightly browned. Add the onions and cook until tender but
not brown, about 5 minutes. Add the sauerkraut, cabbage, peppercorns,
allspice, and bay leaves. Simmer covered over low heat until the pork is
tender, about 1 hour. Skim off and discard any fat that has risen to the
surface. Add the sausage, ham, and reserved sauerkraut juice and simmer
an additional 30 minutes. Add the flour mixture and ham stock, bring to
a boil, stirring frequently, and cook until the sauce has thickened. To
serve, discard the bay leaves, transfer the cabbage mixture to a deep
platter, cut the meats into slices, and pour any remaining liquid over
the meats. Serves 6 to 8.
Received on Thu Mar 8 11:47:59 2007