Page 42 - Flathead Beacon // 12.7.16

Spirit of Parade
THE BRIGHTEST CHRISTMAS LIGHT DISPLAYS WILL BE ROLLING UP MAIN STREET DURING THIS YEAR’S PARADE!
The parade will be held on Saturday, December 10 with line up at 3:30 and the parade beginning at 5:00 up Main Street in Kalispell.
For more information, contact the Kalispell Chamber of Commerce
758-2805
Santa Claus will attend the parade!
Kalispell Downtown Association Kalispell Business Improvement District
SIDE DISH FVCC CHEF MANDA HUDAK PORK BRASSICA
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DECEMBER 7, 2016 // FLATHEADBEACON.COM
WEATHER SIGNALS CHANGES in season and our dining choices. Winter reminds me of the brassica family of veggies including cabbages, cauli ower, Brussels sprouts, kale and kohlrabi. My cold-weather a- vor palate also craves warm smoked a- vor, root veggies and a splash of acid in the form of apples, pears, cider, vinegar and citrus. This dish combines all these seasonal in uences in an easy and deli- cious winter meal. You can use your favorite type of green cabbage from the traditional to Savoy or Napa varieties. We have fantastic local pork to enjoy here in the Flathead Valley; my favorite is from Farm to Market Pork right here in Kalis- pell. Serve the pork over a warm, savory slaw of onions, Brussels sprouts, root veggies with bacon, apples and mustard. I like to top it a sprinkle of crispy fried kale for a bit of crunch.
Ingredients
• 4 lb. pork roast
• Salt, pepper, onion and garlic powder
to taste
• 1/2 medium onion, yellow, thinly
sliced end to end
• 2 slices bacon, thick sliced cottage
style
• 1/2 small cabbage, green, thinly sliced
• 12 oz. Brussels sprouts, thinly sliced
• 1 carrot, peeled, thinly sliced into
coins
• 1 parsnip, peeled, thinly sliced into
coins
• 1 apple, Macintosh, quartered and
thinly sliced
• 2 cups apple cider, fresh (can be
spiced)
• 2 Tbsp. mustard, Dijon or grain
• 1 cup chicken stock
• 4 Tbsp. butter, unsalted
• 4 leaves lacinato kale, thinly sliced
1. Season the roast with salt, pepper, garlic and onion powder. Butter y or sear as is and nish in a 350 F oven until inter- nal temperature of 160 F. Remove and let sit ve minutes to rest before slicing.
2. Heat just enough oil to coat heavy skillet to a light smoke. Add meat and turn to brown all sides. Remove roast to roasting pan and nish in oven. Set sear- ing pan aside to make sauce after slaw.
3. While pork is cooking, cook bacon to render fat. Add onions and sweat to soften and release moisture. Add car- rots and parsnips and cook to soften. Add cabbage and Brussels sprouts to wilt. Remove from pan and cover to keep warm.
4. Add apples and cook to lightly soften. Add to Brussels mixture and sea- son with salt and pepper.
5. Reheat searing skillet over medi- um-high heat. Add chicken stock, cider and mustard. Bring to a simmer, stirring with wooden spoon to release brown- ing from searing roast. Reduce by half. Add cold butter a piece at a time swirling pan to dissolve the butter and enrich the sauce.
To serve, slice pork 1/3-1/2-inch thick and serve over warm slaw. Pour sauce over pork and top with crispy kale.
Manda Hudak is the Savory Chef Instructor at The Culinary Institute of Montana at Flathead Valley Community College. For more information about the program, visit www.culinaryinstituteofmt.com.
Christmas
Downtown Kalispell