Pat Conroy, Education and Braised Pork

I am in the midst of reading The Water is Wide by Pat Conroy. What a great read. Yes, it does pair well with a bourbon. The book tells the story of a young teacher named Pat Conroy, one in the same, who takes a teaching assignment on a small island off the coast of Savannah, Georgia. Without ruining the story, the young idealistic teacher runs straight into a challenging situation where the student body is comprised of kids living on an island that modernity left in its wake. Being a part of the education system, I have a strong urge to share a thought on the current national buzz regarding education. Documentary film makers, politicians, First Ladies, teachers, administrators and news channel talking heads have all chimed in lately which, in my opinion is great. It is a much over due discussion and I am glad it is taking place.

This is not a scientific, academically rigorous thesis, rather, a thought. Educators, students and parents is the principle cohort responsible for education. If an English teacher you know doesn't have a house full of books and their resting heart rate doesn't spike and knees tremble when the words of the Bard are interjected into conversation, in the classroom or not, and if the same English teacher doesn't become flush with thought when the likes of Becket, Steinbeck, Whitman or Wolf are read and discussed, he or she is not an English TEACHER but rather an instructor of English curriculum. Passion, subject matter expertise and a driving desire to connect kids with learning are the qualities of real TEACHERS. These are the teachers that matter and should be revered. Parents should set expectations high and be a team player in the process. Students should be challenged and rise to the occasion with the best of their ability to learn and develop the analytic skills needed in our "flat world." To use a athletic coaching philosophy: excuses are a sign of cowardice.

Which leads me to braised pork. Hey, the prose of Conroy is a perfect marriage with the nuances and layered flavors resulting from braising. When you read Conroy, the southern United States is felt. The warm, sweet, albeit humid air, the accents and inter-coastal waterway and marshlands all are on parade for the reader's senses. Rosemary braised pork loin, radicchio, Gnocchi and a Cote du Rhone. What an evening we had. I've never braised stove-top so this was a new experience and it was well worth the effort. The result was a tender, flavorful roast perfumed of rosemary and sauced with the braising liquid bound with a small bit of Dijon mustard. The gnocchi was baked in a sauce bechamel and topped with Parmigiano Reggiano. The velvet bechamel-gnocchi combination topped with a crisp Parmesan crust was ........ yea. Wilted radicchio added a nice texture and slightly bitter and spicy flavor. Paired with the rustic quality of a superb 2007 Domain Gramenon, Il Fait Soif was perfect. The wine jumps out with sour cherries, herb and pepper which works well with the richness of the gnocchi and complexity of braised pork.

Cheers!

Recipe for The Braised Pork can be found in The Sliver Spoon, Phaidon Press Inc.