Later On

A blog written for those whose interests more or less match mine.

Pork & sausage GOPM

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For new readers: Glorious One-Pot Meals (GOPMs), so named by Elizabeth Yarnell in her cookbook of that title, are cooked in a 2-qt cast-iron dutch oven. I use a 2.25-qt Staub round cocotte, which I think is terrific and clearly much better than the corresponding Le Creuset pot despite Le Creuset’s higher price. For example, the Le Creuset plastic knob can’t take high oven temperatures; the Staub pot has a metal knob with a slightly extended shaft that makes it easy to grasp while wearing oven mitts.

GOPMs are easy to make—you normally can ready the pot in the time it takes the oven to heat—and afterwards there is only one pot to clean. In addition, the meals are healthful: heavy on vegetables, light on fats, and using measured amounts of starches and proteins.

Spray or wipe the interior of the pot with olive oil, layer the ingredients, then cover and cook in a 450ºF oven for 45 minutes. They seem to be always delicious, but of course I layer foods I like, so I have a head start. Yarnell’s recipes tend toward blandness (a sprinkling of crushed red pepper helps), and for some reason she always specifies 4 servings of rice even though the 2-qt pot is intended to make two meals. (1/2 c uncooked rice is two servings; she always uses 1 cup uncooked rice. Go figure.) But after you’ve made one or two GOPMs, you’ll find it easy to create your own recipes: two servings starch, 8 oz protein, and the rest of the pot is filled with vegetables, with the pour-over adding some oil (the vinaigrette in this case). For myself, I often use 1/3 c uncooked rice instead of 1/2 c: slightly less than two servings.

My next GOPM for The Wife, with layers listed from bottom up (that is, in the order in which you add to the pot):

1/2 c converted rice
2 Tbsp sherry vinegar
1 spicy Italian pork sausage, sliced into rounds
2-3 shallots, chopped
8-10 cloves garlic, minced
1 boneless pork chop, cut into chunks
good sprinkling of Penzey’s “Mural of Flavor” seasoning
1-2 handfuls chopped celery
1/2 large red bell pepper, chopped
3 smallish purple carrots, chopped
1 yellow crookneck squash, diced
Chopped red cabbage to fill pot

Pour-over:

2 Tbsp vinaigrette (Penzey’s Country French Vinaigrette seasoning mixed with olive oil and sherry vinegar according to the label instructions)
2 Tbsp soy sauce
1 Tbsp Worcestershire sauce
2 Tbsp Amontillado Sherry
1 Tbsp Dijon mustard

UPDATE: Very tasty, as usual. Putting the sausage on the rice worked out well.

Written by LeisureGuy

31 October 2012 at 2:18 pm

Posted in Food, GOPM, Recipes

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