Our good friend Gary, from Northern California has been into wine making with his brother, and he was nice enough to send us a few bottles of their latest creation to sample. So when the weatherman predicted yet another winter snow storm, I thought it was time to make some slow roasted pork to go with the Cabernet Sauvignon aptly named “Pig Farm”
Porchetta, pronounced por’ket:a, is a Italian dish, traditionally made by cooking a whole pig, stuffed with herbs and onions over a wood fire.
I decided to take a more modern day approach to this recipe, opting to stuff a boneless pork shoulder in a very low oven (275 degrees) for 10 hours, until the Porchetta surrendered into a state of moist, fall apart tender deliciousness. ( Think Italian barbecue, infused with fresh herbs and a crisp salty crust.)
On a day when we were at home, not going anywhere with a blizzard underway outside, the fragrance of all that slow roasting goodness was aromatherapy; a reminder of what was coming.
This porchetta makes a fantastic entree for a casual winter dinner party. Pork shoulder is an economical cut of meat, and when prepared in this way, it becomes something wonderful without a lot of fuss. A dinner like this is something that should be shared with friends; which is exactly what we did.
I served the Porchetta with Risotto and Broccholi Rabe, flavors that worked really well with the pork. We sipped the Ferme de Cochon and enjoyed our cozy rustic supper at home, forgetting about all of the snow we would be shoveling in the morning!
I highly recommend you give this one a try.
Here’s a look at the steps to making Porchetta:
Cook the onions and basil in olive oil, just long enough to let them sweat, about 10 minutes
Rub both sides of the buterflied pork shoulder with the ground fennel spice mixture.
Spread the onion/basil mixture evenly over the pork.
Top with parsley and mint.
Roll it up, tie it with butcher’s twine, pop it in the oven and say “night, night”.
Slow Roasted Fennel Porchetta
Ask your butcher to debone and butterfly the pork shoulder for you to save a step.
1 5-6 pound boneless pork shoulder, butterflied so that you have a rectangle of even thickness
Spice rub:
1.5 ounces fennel seeds, ground
1.25 ounces ground coriander
2 tablespoons sea salt
2 tablespoons coarsely ground black pepper
Mix all spice rub ingredients together in a small bowl.
Filling:
1/2 cup olive oil
6 cups thinly sliced sweet onions, such as Vidalia (from about 2 large onions)
4 cups fresh basil leaves
1 large bunch parsley, stems trimmed
1 cup fresh mint leaves
Butcher’s twine
In a large saute pan, heat olive oil and add onions and basil, cooking over medium heat for about 10 minutes, until just softened. Cool slightly before continuing.
Meanwhile, spread the spice rub on both sides of buterflied pork shoulder. Spread filling over pork. Top with parsley and mint.
Starting at one short end of the pork shoulder, carefully roll the pork and stuffing into a log, tucking in any filling that escapes. Finish seam side down. Using Butcher’s twine, tie the roast in 2-inch increments to secure roast.
Place some carrots and celery in a roasting pan (acting as a roasting tray) and the porchetta on top of that.
Roast the porchetta in a 275 degree oven for 10 hours. Let rest 10 minutes. Break apart with a couple of forks; the meat will fall apart before your eyes. Serve with risotto and bitter greens, such as broccholi rabe.
When Jaden Hair of Steamy Kitchen contacted me regarding a favorite recipe she could feature on TLC, I instantly thought of my Crispy Halibut with Zucchini Ribbons. This dish represents my point of view in the kitchen on a lot of different levels.
As a lover of seafood, I like to let fish take center stage, adding a few fresh elements to enhance what’s already going on in the dish without pulling away the spotlight.
I am a huge fan of dinner parties, focusing the cooking classes I teach on dinner party fare. This entree makes a grand impression on the plate without a lot of effort; making it ideal for entertaining at home, at a fraction of what you would spend going out!
I like to peel zucchini into ribbons and give them a quick simmer in coconut milk, which adds color and a bit of movement to the plate. Simple little tricks like this can make a dish stand out.
Inviting people “in” for dinner is a trend that continues to grow in our troubled economy, and with a few tricks, you too can make a restaurant worthy meal at home.
I have a hidden talent that you may not know about me.
If a football game is on TV, I can actually APPEAR to be looking at the screen, but can be THINKING about something totally different in my head; completely detached from what is happening in the game. Some refer to this as the “football glaze over effect”, but I like to think of it as a gift; “productive thought management”, a little like meditation, where I get to plan and organize my thoughts. I use this time for things like figuring out what my menus for upcoming cooking classes will be, where I want to go on vacation next, and contemplating whether I should join a CSA or just continue to shop the farmer’s market and pick out what I like.
Occasionally, my husband will shout ” Oh my god, did you see that hit?!”
At this point, I snap out of it briefly to reply “~No~”
“But you were looking right at the TV” (my husband will say).
Like I said, it’s a gift.
Though I may not be a football fan, I am all about camaraderie. Whether its sitting on the couch with my husband while he cheers on his Broncos, or with a room full of super bowl party friends, I will be there, and I will help you eat the game day food!
When we lived in San Francisco, we would get together with friends and make a big pot of Cioppino for super bowl Sunday. This Italian seafood soup gets its amazing flavor by adding the freshest seafood you can find. I am using a combination of halibut, clams, mussels, and crab in this recipe, but remember, you have a lot of flexibility with this tomato based soup. The origin of this dish is taking the “catch of the day” and adding it to your simmering broth. So if grouper is fresh that day, go for it. If you want to add squid, great.
Cioppino is gratifying any day of the week, but especially enjoyable on super bowl Sunday. There are so many chips, dips, and other temptations, it’s kind of nice to finish with a bowl of soup, brimming with seafood. You have to save room for dessert, right? Check out these cute cupcake ideas from Jeanne Benedict !
So how about you…are you ready for some football?
What will you be eating?
Cioppino
3 tablespoons olive oil
1 large fennel bulb, thinly sliced
1 onion, chopped
3 large shallots, chopped
2 teaspoons salt
4 large garlic cloves, finely chopped
1 teaspoon dried crushed red pepper flakes
1/4 cup tomato paste
1 (28-ounce) can diced tomatoes in juice
2 cups red wine
4 cups chicken broth
1 cup clam juice
1 bay leaf
1 pound lump crab meat
1 pound mussels, scrubbed, debearded
1 pound clams, scrubbed clean, grit removed
1 pound uncooked large shrimp, peeled and deveined
1 1/2 pounds firm-fleshed fish such as halibut or grouper, cut into 2-inch pieces
Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and red pepper flakes, and saute 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, chicken broth, clam juice, and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.
Add the mussels and clams to the cooking liquid. Cover and cook until the mussels and clams begin to open, about 5 minutes. Add the shrimp, crab, and fish. Simmer gently until the fish and shrimp are just cooked through, stirring gently, about 5 minutes longer (discard any mussels that do not open).
Last week, the weather was cold, dreary, and rainy. La Fuji Mama’s timing for her series ” Miso Soup Week” couldn’t have been better. I followed her daily posts, as they progressed from the origin of Miso Soup, to the making of homemade Dashi. By the time the third day in her series arrived, I was already craving Miso Soup. Like Pavlov’s dog, when I saw her photo of the finished soup, steaming with miso goodness, I knew I would be making it right away. And so, a sushi dinner party it was this past weekend, including of course, La Fuji Mama’s Miso Soup. What better way to chase away the winter blahs!
As La Fuji Mama said, making your own restaurant style miso soup couldn’t be easier. I followed her recipe, using as combination of shiro miso and aka miso as she recommended. The results: this is indeed a fantastic combination of flavors, and if you are looking for a “go-to” recipe for miso soup, this is it.
Whenever we go out for sushi with a group of friends, the evening is always on the lively side. The upbeat atmosphere of the restaurant, with cool lighting and edgy music set the tone. Myself, living in a not- so -large city, an evening like this can make you feel like you are in a big city place…at least for the night.
You can capture this same sort of feel at home by turning down the lights, setting your table with candles and chopsticks, cuing up your i-pod, and yes…making your own sushi. Enjoy an evening at home, as though you were in a trendy sushi house at half the price of going out. Here’s how to do it.
There are a lot of resources out there for help on the subject of sushi making, and all will tell you fantastic sushi begins with the art of making rice.
Here’s a video that takes you step by step through the process, ensuring you will be off on the right foot:
Once you have your sushi rice prepared, you are ready to start making sushi! For my dinner party, I made two different sushi rolls, opting for varieties that are made with cooked seafood, in case someone wasn’t too up on eating raw fish. Dreaming of warmer weather and tropical breezes, I made Lobster Hawaiian Rolls. The lobster tails were on sale at $5.99 each, making the treat even sweeter.
Here are a few photos showing the process of making them.
Prepare the lobster by removing from the meat from the shell. Cut into 1/2-inch pieces. Toss with 2 tablespoons of spicy sauce, spread out on a foil lined baking sheet, and broil, set on middle rack of oven, for 4 minutes. Remove and set lobster aside to cool.
Lobster Hawaiian Rolls
I love the way tropical fruits and seafood work together, and here the mango and lobster are a match made in heaven.
2 sheets of nori
2 cups cooked sushi rice
1 tablespoon toasted sesame seeds (I like a blend of white and black)
2 (6-ounce) lobster tails, removed from shells, cut into 1/2-inch-thick pieces
1 ripe mango, pitted, peeled, sliced into thin strips
1/2 of 1 English cucumber, quartered, cored, and julienned
1 ripe avocado, peeled, pitted, and sliced into thin strips
Wasabi
Soy sauce
Wrap a bamboo sushi mat with plastic wrap. Place nori sheet on prepared sushi mat. Spread sushi rice evenly over nori. Sprinkle rice with sesame seeds. Carefully invert, so that the nori is now facing up. Place lobster (see cooking directions above)down the center of the nori. Add cucumber, mango, and avocado. Starting at one long end, and using the bamboo mat as an aid, roll up tightly, giving a few gentle squeezes as you go. Cut the sushi roll into 8 rolls. Repeat process with remaining ingredients.
Makes 16 pieces
I also made Volcano Rolls, following the recipe/procedure you will find on Sushivids, a fun website written by Raymond, a sushi chef, offering his talents to all of us. Check him out~lots of great tips. Rather than reinventing the wheel, I am going to share his video with you here…get ready to drool!
If you are not a fan, I have to ask: When is the last time you tried them? Have you ever tried them roasted?
I happen to love them…very much.
So much, that I wil now do my part with a little public relations for them…
Not only are beets a great boost to your physical well being and a wonderful source of iron, it has been shown that beets are a great immunity booster and guard against cancer. Additionally just as one learns to appreciate and discover and acquire tastes for various wines or cheeses, beets are one of those overlooked vegetables that once you realize all it beholds, you will cultivate a new appreciation and yes, maybe even love for them!
I use them a lot in my cooking, and in my cooking classes. Inevitably, I will have a few people in class who sneak into the kitchen as I’m plating the salads who politely whisper “no beets for me please”. This is where the mom in me takes over, and I say “just give them a try, if you don’t like them, you don’t have to eat them” Guess what? 9 times out of 10 they find a new food to love. I think part of the problem is that most of the people who told me they didn’t like beets had only had the kind that come in jars…no wonder!
So, if you are someone who thinks they don’t like them, please give them another try. For those already in love with beets, I know you will like them in my Roasted Beet Salad with Fennel and Sugared Pecans. I like to make this salad a lot during the winter, when fennel is in season and looking really fresh at the market. Sometimes I even add a little bit of goat cheese and call it lunch.
Roasted Beet, Fennel, and Sugared Pecan Salad
I roast the beets together in the same pan. Doing so will produce a bit of a tye-dye effect on the yellow beets (which actually looks pretty nice). Roast them separately if you want to avoid the red bleeding into the yellow beets.
Dressing: 1/4 cup white balsamic vinegar
2 tablespoons minced shallots
2 teaspoons sugar
1 teaspoon salt
1 teaspoon freshly ground pepper
1/4 cup milk
1 1/2 tablespoons fresh thyme leaves
1 cup olive oil
In a medium bowl, whisk all ingredients together. Chill until ready to dress salad.
Preheat oven to 350 degrees. Rub beets with olive oil and season with salt and pepper. Place beets in a small baking dish, cover with foil, and bake 1 hour, or until beets are tender when pricked with a fork. Once cool, peel beets, and cut into a large dice.
Toss baby greens in a large salad bowl with desired amount of dressing. Divide among plates. Layer fennel slices over greens, followed by the beets, and sugared pecans.
They look a lot like ginger root, and nothing like an artichoke, though they are commonly called Jerusalem artichokes. And guess what? They are not from Jerusalem. They do have a delicate flavor that is slightly sweet and nut-like, similar to artichokes and water chestnuts, so maybe that’s how the name developed.
Sunchokes are actually a tuber of a perennial flower in the aster family. When the plant matures, it grows flowers similar to small yellow sunflowers. Before the plant has blossomed, the sunchokes are harvested by digging up the brown, bulbous root growths.
As a member of the tuber family, sunchokes may be eaten with or without the skin, just like a potato. But unlike a potato, sunchokes do not contain starch, making them an ideal substitute for diabetics. In addition to having a pleasing nut-like flavor, sunchokes are nutritious; they are one of the few vegetables that supply pantothenic acid, one of the B vitamins, They also contain vitamins A, B1, B2 and C, as well as calcium, phosphorus and iron.
I have to say, for me the nutritional value is an added bonus. What I am after in the sunchoke is it’s amazing flavor. With a crisp, crunch texture, they are terrific shaved into salads, or tossed in olive oil and roasted the oven. They are also a nice addition to soups.
In this case, I wanted the sunchoke to take center stage, so I simmered them and pureed them into a smooth, velvety winter soup. A bit of crispy pancetta crumbles, lemon zest, and parsley seal the deal.
This bright and flavorful soup is a lovely beginning in a dinner party menu, or on it’s own for lunch.
Sunchoke Soup with Crispy Pancetta, Lemon Zest, and Parsley
1 tablespoon, plus 1 teaspoon olive oil, divided
4 thin slices pancetta, chopped
2 tablespoons shallots, minced
1/4 teaspoon salt
3 cups chicken broth
1 pound sunchokes, chopped
1/4 cup heavy cream
2 teaspoons lemon zest
1 tablespoon chopped Italian parsley
Heat 1 teaspoon of the olive oil in a small saute pan over medium high heat. Add chopped pancetta, and cook, stirring, until browned and beginning to crisp, about 8 minutes. Transfer pancetta to papaer towel lined plate to drain.
Heat remaining olive oil in a medium saucepan over medium heat. Add shallots to pan with salt, and cook, stirring frequently, until softened. Add broth and sunchokes. Cover, bring to a simmer, and cook 20 minutes. Add cream, stirring to combine, and simmer a few additional minutes.
Ladle soup into bowls and garnish with crispy pancetta crumbles and lemon zest and parsley.
When the weatherman predicted a snow storm just before Christmas , I wondered if it would once again shift to west, leaving us with icy rain as it usually turns out. But this time it looked like our local meteorologist might be right, so I set out for snow gear. After driving to 3 different Target stores, I finally found a location that wasn’t sold out of snow boots. On the first evening of winter break for the kids, we got snow… 12 inches to be exact!
For those of you living in an area where it snows all winter long, you may not appreciate my excitement. But here in Virginia, it is not often we have a blizzard. This snowfall was just in time for Christmas, and we were all happy to get outside and play.
Sledding and snowman building delayed are cookie baking, but once we got started we made up for lost time. It was easy to settle in with a warm cup of coffee and a cookie or 5. I am a big believer in eating all we love in moderation, but during the 2 weeks between Christmas and new years all rules are off…at least for me. Yes, I indulged with cheese spreads, creamy sauces, and all of the other fattening foods that bring us joy during the holidays.
So now it’s time for Christmas cookie detox. I am on day 3, back to my usual yogurt/granola breakfast, and paying attention to what I chose to eat the rest of the day. If you are someone who gets through the holidays without indulging, I applaud your strength and will power. For the rest of us, looking for lighter foods to bring in the new year (and shed those extra cookie calories), I have a fantastic recipe for Vietnamese Chicken Lettuce Wraps.
I have always enjoyed the lettuce wraps at P.F. Changs, and wanted to come up with a version that offered more spice than sweetness. I have taken some of the flavors I enjoy in Vietnamese cooking (lemongrass, fish sauce, and chiles) and created something a little different. They are quite spicy, so if you are not into the added heat, you can easily cut back on the red pepper flakes and chili sauce to suit your tastes. They are light, satisfying, and a dish that fits right in with your new year’s resolutions. We had them last night with a bowl of hot and sour soup.
So what are you eating to help start the new year right?
Vietnamese Chicken Lettuce Wraps
2 ounces rice sticks, broken into 3-inch long pieces
Canola oil for frying rice sticks
1 tablespoon peanut oil
¼ cup finely chopped lemongrass
2 teaspoons finely chopped ginger root
½ teaspoon crushed red pepper flakes
1 pound ground chicken
3 green onions, sliced
¼ cup fish sauce
2 tablespoons water
3 tablespoons chili garlic sauce
2 tablespoons sugar
8 ounce can diced water chestnuts, drained
½ cup chopped cilantro
½ cup chopped mint leaves
½ cup chopped peanuts
½ cup sweetened coconut, toasted
2 large heads Boston Bibb lettuce, washed, leaves separated
In a small saucepan, add enough canola oil to come 2-inches up the side of the pan. Heat oil over medium high heat to 350 degrees. Add small amounts of rice sticks to oil and fry until noodles puff up and turn opaque (this will only take about 5 seconds). Remove cooked rice sticks from pan and transfer to a paper towel lined plate to drain. Repeat with remaining rice sticks. Reserve for garnish.
Heat oil in a large sauté pan over medium heat; add lemongrass, ginger root, and red pepper flakes; cook, stirring constantly 30 seconds. Add chicken and green onions, and continue to cook, stirring frequently until chicken is no longer pink (about 5 minutes).
Meanwhile, mix together the fish sauce and next 3 ingredients in a small bowl. Add water chestnuts and fish sauce mixture to chicken in sauté pan and cook, stirring for 2 minutes. Transfer mixture to bowl and add the cilantro, mint, peanuts, and coconut; mix well to combine.
Warm and toasty, this Hors d’oeuvre has a blend of Monterey Jack and Parmesan atop a grilled, garlic rubbed slice of ciabatta bread. I like to make sure to include some veggies into the assortment I plan. The asparagus does the trick here, adding some green to go along with all of that melty cheese. I could eat a plate of these for dinner…come to think of it, I have!
When we started this series, Rachael and I were hoping to bring you a little holiday cheer, amidts some of the craziness that can accompany what should be a time to reflect, and be joyful.
I hope that throughout these “Twelve Days of Cocktails and Hors d’oeuvres” pairings, you have picked up a recipe or two to try at home. Sometimes the hardest part about entertaining is trying to figure out what to serve, and hopefully we have taken some of the planning out of the equation for you.
Most of all, I hope you enjoyed your visits here at our virtual Cocktail party over the last 12 days. I know Rachael and I had a really great time pulling this together (from different continents throughout most of it!).
So what did you think? Are you feeling inspired to host a party, or ready to call some friends together to make some of these pairings together? Write back and tell us what you make at home and share a little of your holiday parties with us.
Cheers!
Debi
Oh yeah, the recipe for today!
Grilled Bruschetta with Asparagus and Cheese
1 loaf ciabatta bread, sliced into 10 ½-inch thick slices
1 garlic clove, peeled and halved
2 tablespoons olive oil
Coarse salt and freshly ground pepper
30 spears thin asparagus, tough ends trimmed
6 ounces Monterey jack cheese, grated
2 ounces Parmesan cheese, grated
Grill bread slices over medium heat until golden brown on both sides. Rub one side of the bread with garlic; brush lightly with oil. Place in a single layer on a baking sheet.
Preheat broiler. Bring a large saucepan of water to a boil over high heat; add a generous pinch of salt. Add asparagus, and cook until tender, 3 to 5 minutes. Drain asparagus, and set aside.
Combine Monterey Jack and Parmesan in a bowl. Sprinkle two-thirds of the cheese evenly over slices. Arrange about 3 asparagus spears on top of each. Sprinkle remaining cheese over asparagus, dividing evenly. Season with salt and pepper.
Broil until cheese has melted, 1 to 2 minutes. Remove from oven and cut in half. Serve warm.
Serves 10
Tokyo Terrace has paired a warm and cozy drink, fitting for our final post in this series:
Early on in this series, I’ve talked about balancing out the Hors d’oeuvres you put together for your holiday cocktail party. When the Hors d’oeuvres are going to be served in place of dinner, you want to make sure you have a variety, and also want to make sure you have things on your table that have some substance. Prepare eight to ten types of hors d’oeuvres and plan on each guest eating two to three of each. (Unless it’s the Crab Wontons from the third day…plan on making a lot!)
These Mediterranean Chicken Bites with Romesco Sauce will help with your balancing act. They are marinated in a lemony garlic mixture, and grilled in bite sized pieces, just right for grabbing on a toothpick. The Romesco Sauce is lively in color, and packed with flavor. You may grill the chicken ahead of time, and serve at room temperature. No last minute assembly required!
Mediterranean Chicken Bites with Romesco Dipping Sauce
Marinade:
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 clove garlic, finely chopped
1/2 tsp salt
1/4 tsp ground black pepper
4 boneless, skinless chicken breast halves, cut into 2-inch pieces
In sealable plastic bag, combine chicken and marinade ingredients. Seal bag and refrigerate for 1 hour.
Remove chicken from bag and discard marinade. Thread chicken onto grilling skewers and grill over medium-high heat for 8 to 10 minutes, turning skewers every 3 minutes, until chicken is cooked through. Remove chicken from skewers and place on serving platter. Serve with Romesco Dip (recipe follows)
8 servings
Romesco Dip
1/2 cup whole natural almonds (about 3 ounces), toasted
1 cup drained roasted red peppers from a jar
2 teaspoons red wine vinegar
1 large garlic clove, peeled
2 tablespoons extra-virgin olive oil
Very finely chop almonds in processor. Add roasted peppers, vinegar, and garlic; process to coarse puree. With machine running, pour olive oil through feed tube and process until puree thickens slightly. Season dip to taste with salt and pepper. Transfer to small bowl. (Dip can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
Makes 1 1/4 cups dip
Once again, Tokyo Terrace has come up with a brilliant cocktail to with today’s Hors d’oeuvre:
Every year when entertaining around the holidays, I add a few new items to the line up, and then there are the “old Stand bys”, like this one, which I have to include, no matter what. For a lot of reasons, really, but mainly because the flavors are uncomplicated, yet incredibly delicious together, and the preparation involved is minimal….they are always popular, and I always seem to make them. They work.
You will like the fact that the sundried tomato pesto may be made ahead, and that the bruschetta may be assembled (ready to pop in the oven) well ahead of time. Did I mention melted brie? Enough said.
Brie, Sundried Tomato, and Basil Bruschetta
2 tablespoons extra-virgin olive oil
1 cup oil-packed sun-dried tomatoes, drained, oil reserved
1 teaspoon grated lemon zest
1 garlic clove
1⁄4 teaspoon salt
1⁄4 teaspoon pepper
1 French baguette, sliced into 1/2-inch-thick slices
The other day the UPS man brought us a treat.
Rub both sides of the buterflied pork shoulder with the ground fennel spice mixture.
