Monthly Archives: April 2021

slow-roasted pork shoulder with garlic and citrus



This morning did not go how I had envisioned how it was going to go; not complaining just pointing out why I am so late in posting.  I had planned on looking through some of my food pictures; decide on one to write about and share the recipe. I awoke to my husband making breakfast and he invited his parents and my son and daughter-in-law over for breakfast; his last minute call to both households to come for breakfast in 30 minutes. Let’s just say we only saw my in-laws. Anyway after they had left and I cleaned up the kitchen, then my father showed up for a visit. So I am now just getting to my “list” of things to do.

Neither my daughter or I made anything new last week. Well actually that is not entirely true. I had planned on using up some leftover cabbage from the fridge and some egg roll wrappers that had been in the freezer for probably too long now. I picked up some ground pork and in a large bowl I grated the cabbage, a carrot, an onion a couple of cloves of garlic and ginger. seasoned it with salt and pepper and a little chili sauce. Browned the pork a bit; added the cabbage mixture to the pork cooked for a bit and then wrapped and fried them up and they were marvelous. Unfortunately I didn’t take a picture which I like to do to show you my process.

So I am going to share a braised pork shoulder recipe that was SO flavorful it is worth sharing and I hope you check it out. My daughter got the recipe from a cook book called Dining In by Alison Roman. My daughter served the luscious pork over a grain we don’t normally use, Farro and we all really enjoyed it, plus will be using more of it in the future.

slow-roasted pork shoulder with garlic and citrus

so much flavor you need to make this recipe - You can make the pork 2 days ahead
Course dinner
Servings 8 people

Ingredients
  

  • 1 3-4 pound boneless pork shoulder
  • 1 tablespoon vegetable oil
  • 1 orange halved
  • 2 heads of garlic halved, lengthwise
  • 6 sprigs fresh thyme
  • 3 bay leaves
  • 1 teaspoon crushed red pepper flakes
  • 2 tablespoon coriander seed
  • 1 cup orange juice if using fresh about 4 oranges
  • 1/2 bunch fresh cilantro separate thick stems from tender stems and leaves - and reserve
  • 4 limes halved
  • Kosher salt and black pepper

Instructions
 

  • pre-heat oven to 325'F
  • Season the pork with kosher salt and black pepper. Heat oil in a large, heavy bottomed pan that has a lid. over medium-high heat. Sear the pork fat side down for 8-10 minutes. you want it really browned. flip it and sear the other side for another 8-10 minutes. Transfer the pork to a plate or dish and remove all but 1 tablespoon of the rendered fat.
  • Add the halved orange and garlic to the pot, cut side down. Add the thyme, bay leaves, chili flakes, and coriander. Cook stirring for a second or so, you want to lightly brown the oranges and garlic. Add the juice and 2 cups of water, stirring and scraping up any browned bits. Return the pork to the pot and making sure the liquid a little less than halfway up the pork. If needed add more water. Cover and place in the oven.
  • Roast the pork until it becomes super tender about 3-4 hours. We are not shredding it so you want it tender but not quite falling apart.
  • Remove the pork from the pot onto a cutting board to rest. Place the cutting board in a sheet pan to lessen your mess from the juices. Chop the thicker stems of the cilantro and add them to the pot with all the pork juices. Juice 2 limes into the pot, toss the limes in as well. Slice the pork and place it back into the pot along with any juices. or onto a platter and pour the drippings over the pork. Top the pork with the remaining tender cilantro stems and leaves before serving. along with the remaining limes for squeezing over.
  • As I mentioned we served ours over farro but you can serve it however you choose.

 

Oatmeal white chip craisin and pistachio cookies


There’s nothing like a Spring snow storm to cover up all the mud and brown grass. It is a good thing that daffodils and crocuses can handle the crazy weather we have here in New England.
I does amaze me that some people forget how to drive in snow, seriously it wasn’t that long ago how quickly they forget that it’s slippery out there and you probably should drive just a bit slower. When my kids were in school I drove them to school every morning. There is a stop sign at the end of the road which ends in a curve of sorts. We would take bets on if the sign was knocked over or not pretty much every storm; it was knocked down more than it was standing.

I have mentioned numerous times that I google my blog to find a recipe to make. I would have sworn I shared this cookie recipe but I couldn’t find it so that is why I am sharing now or again. It has been quite a while since I have made them so much so that my husband didn’t think they had pistachios in them. So I second guessed myself and split the dough to add some nuts to one and nothing in the other. I made a few of each and all three of us agreed the ones with nuts in them were better.  The saltiness of the pistachios helped with the sweetness of the cookie.

oatmeal white chip craisin and pistachio cookies

dclarkabal
a sweet and salty cookie
Course Snack

Ingredients
  

  • 1 cup unsalted butter room temperature
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 2 large eggs
  • 1 teaspoon good vanilla extract
  • 1 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 cups oatmeal
  • 1 bag white chocolate chips
  • 1 10 ounce bag craisins
  • 1 cup or more pistachios

Instructions
 

  • Cream together the butter and sugars, add the eggs and vanilla, combine the flour, powder and salt. Stir in the oatmeal, chips, craisins and pistachios
  • pre-heat oven to 350'F. either spray a sheet pan or use a silpat - drop by spoonful's onto the pan and bake for 10-12 minutes. do not over bake. let them sit on the sheet pan for a minute or two.

Gnocchi with Proscuitto and Fig Jam

I was just sitting here going through my food pictures trying to pick something to write about. Even though I just came back from grocery shopping and then eating dinner I kept saying ooh did I share that already, damn that looks good. We should make that again damn now I am hungry again. My daughter made this a few weeks ago from Ayesha Curry’s The Full Plate cookbook.


The one I am going to share was so good and very simple to make. I did wonder why we didn’t have a finished dish photo to share so forgive me for that. But It was a little salty, a little sweet and was definitely comfort food.

We always have pancetta, prosciutto and the fig jam in the fridge.  Chicken stock is usually in the freezer and I usually have gnocchi in the freezer but we haven’t been able to go to Montreal where I usually bring home so much fresh made pasta, gnocchi and bread that we had to go to the store for gnocchi, I have said a dozen times; just learn how to make it. Someday!!! side note the fig jam is fantastic on a cheese plate so don’t think you are buying it for one recipe. I usually pick up a jar once a month.


Gnocchi with Prosciutto and Fig Jam

dclarkabal
an any night of the week satisfying meal
Servings 4 people

Ingredients
  

  • 3 ounces prosciutto diced can also use pancetta or bacon
  • 16 ounces gnocchi store bought works great
  • 1/2 cup chicken stock
  • 2 tablespoons unsalted butter
  • 2 teaspoons fresh thyme
  • 1 tablespoon fig jam
  • kosher salt and fresh cracked black pepper to taste
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese

Instructions
 

  • Bring a large pot of salted water to a boil over high heat
  • in a large skillet over medium high heat add the prosciutto, stirring occasionally until most of the fat has been rendered off and beginning to brown. about 7-8 minutes. Turn off the heat
  • add the gnocchi to the boiling water and cook according to the package instructions. Drain reserving 1 cup of the water.
  • turn the pan with the prosciutto back on to medium heat, add the gnocchi and stock, cook while stirring until the stock reduces, 3-5 minutes. Stir in the butter, thyme and jam. Toss to coat. adding some of the gnocchi as needed. You want the gnocchi in a nice glossy sauce. Season with salt and pepper. Transfer to either a platter or your serving dishes and grate Parmigiano cheese over it.

Pot Pie – pancetta, white beans and swiss chard

Happy Easter!!!

I hope you are able to spend this Easter with some family or friends. I know we are not out of the craziness but I have hope that we are close to getting back to somewhat of normalcy in the world. I have faith that masks will not be a requirement everywhere we go. I at least I really hope so.

We should have browned the crust more!

This recipe I am going to share was a dish my daughter made last week and brought a comment from my husband that was pretty funny. He took a couple of bites; looked up and said and I quote “this opens up a whole new world of what could be made into a pot pie” I guess we never really made or had anything that wasn’t chicken pot pie before.

not your average joe pot pie

dclarkabal
very flavorful take on a pot pie
Course dinner
Servings 4 people

Ingredients
  

  • 2 tablespoons olive oil
  • 4 ounces pancetta diced 1/4 inch
  • 1 large onion finely diced
  • 1 large carrot finely chopped
  • 1 large celery stalk finely chopped
  • pinch red pepper flakes
  • kosher salt and fresh cracked black pepper
  • 2 cloves garlic minced
  • 1 bunch Swiss chard leaves thinly sliced, stalks diced finely
  • 3 1/2 tablespoons butter
  • 3 1/2 tablespoons flour
  • 3 1/4 cups low sodium chicken or vegetable broth
  • 1 16 ounce can cannellini beans drained
  • 1 sheet prepared puff pastry dough thawed
  • 1 egg plus a little water

Instructions
 

filling

  • heat 1 tablespoon olive oil over medium-high heat in a large, wide saucepan. Add the pancetta turning it every so often to brown each side. approx. 10 minutes. Remove it from the pan using a slotted spoon to a paper towel then transfer to a bowl. Leave the heat on and the drippings in the pan and if needed add a tablespoon of olive oil. Add the onions, carrots, celery, Swiss chard and the red pepper flakes. Cook over medium heat until the vegetables are soft and beginning to brown, about 7-8 minutes. Add the garlic, cook for another minute more. Add the greens and cook until wilted. about 2-3 minutes. Season with salt and pepper to taste. Transfer to the pancetta bowl, set aside.

sauce / roux

  • Wipe out the large sauce pan, browned bits are fine to leave. Melt the butter over medium-low heat. Add the flour, stirring with a whisk until well combined. Continue cooking for 2-3 minutes. stirring the whole time till it gets a little color. Whisk in the broth a ladle or cup at a time. mixing completely each time. once you have added a third of the broth you can add 2-3 ladles at a time, scraping up the browned bits from the pan, adds more flavor. Once all the broth is added continue stirring until the mixture comes to a boil. lower the heat and simmer until the roux has thickened. about 10 minutes. season with salt and pepper. Stir the beans and vegetables into the sauce.

Making the pie

  • you can make one large pie or make 4 individual ones. Add the filling and cover with puff pastry or make your own pastry. Make a few slits in the top to let the steam out. You can use an egg wash to help the pastry stick to the bowl, brushed on top will also help with browning.
    in a small bowl crack the egg and add a little water.

baking

  • pre-heat oven to 375'F
    bake for 30-35 minutes, until the crust is good and browned