Pork Cheeks with Balsamic and Onions (Guancialino di maiale all'aceto balsamico con composta di cipolle)

T.G.I.F! Do people still say that? Well I just did. Mind=blown?

Yesterday I finally got around to making a photo album for our trip to Italy (and one day soon I'll even finish retroactively blogging about it) and it got me reminiscing about the wonderful meals we had while we were there. One of my absolute favorite meals that we had was at a tiny place in Modena (actually pronounced Mode-a-nah), which is famous for balsamic vinegar (duh) and to die for cuisine.  I mean, absolutely, to die for... and that is saying a lot considering my taste buds were completely shot from the monster cold that I caught two days into our trip AND I was also in a post-halloween-in-Venice hungover (Lemon Drops have Vitamin C, right?). In fact, my cold-over was so bad that I almost avoided dinner all together! Thank God for my husband and his amazing immune system because, as much as I was ready for a hot bath and a cozy bed, Richard convinced me that I was pathetic and that the phrase "when in Rome" also applied in Modena.

So, I pulled my self together and we found ourselves at Hostaria Carducci in the Centro Historico. This Hostaria is a charming little restaurant on a cobble street, off the beaten path, where the only traffic was locals zipping by on their bicycles and the only sound, other than Rich incessantly practicing his Italian, was the choir singing at the gorgeous church down the street. I know... sickeningly wonderful! Just like this restaurant, where the menu was small, the ambiance was perfect, and there were gallons of balsamico in every corner... And when I say balsamico, I do not mean balsamic vinegar, but "aceto balsamic traditzionale" which is NOT the same thing. Balsamico is to balsamic as truffles are to mushrooms. Balsamcio goes on everything from steak to vanilla gelato and strawberries... If you haven't had it, click the link above right this instant, learn about it, buy it, eat it... and thank me. And please, for the love of God, do not pour it into olive oil and dip your bread in it, or Italy will deport you.  

So, after a glass of wine and a liter or so of balsamico, I ordered "guancialino di maiale all'aceto balsamico con composta di cipolle..." I know, quite the mouthful. Let's try that again... I ordered "the pork cheeks in a balsamico and onion compote." Now, when I say that this is one of the best meals that I had in Italy, I am not kidding. The pork was melt in your mouth tender (which is ironic because it pretty much is pork mouth). The balsamico reduction was like caramel. And the onions were caramelized perfectly. I think that it actually took me over an hour to eat my meal that night because I spent 10 minutes savoring every bite. At the end of our meal, I actually asked the chef how it was prepared and he introduced me to a little technique called Sous Vide. Yup, for all of you comic book fans out there, this is the origin story for my sous vide. You know, the one my wonderful husband bought me for Christmas, which I can imagine was only for the sole purpose of recreating this dish. (You can read more about Sous Vide and what on earth it is HERE.)

So, you guessed it, this is my version of the sous vide guancialino di maiale all'aceto balsamico that I had in Modena. While they are very inexpensive, pork cheeks are not easy to find. If you are in Los Angeles, you can find them at Lindy and Grundy in West Hollywood or McCalls Meat & Fish Co. in Los Feliz (where they also have jambon iberico, the balsamico of ham.) If you are not fortunate enough to live near these wonderful butchers, you can cross your fingers and give your local butcher a call... but your grocery store definitely WILL NOT have it. And, since not everyone is fancy and can pull a sous vide out of their cabinet, you can find the braise version of this recipe below. You are very, very welcome. 

Sous Vide Method
Ingredients:
6 large pork cheeks, extra fat and cartilage removed
2 cloves of garlic, peeled and smashed
4 whole cloves
1/4 cup olive oil
1 sprig fresh rosemary
1 bay leaf
1 cup of pearl onions, peeled
3 Tbsp unsalted butter
1/2 cup balsamic vinegar (get the good stuff!)
1/2 cup chicken broth
Fresh parsley
Salt and pepper

Method:
Preheat the water bath to 176 degrees.

Place the pork cheeks and other ingredients into a vacuum sealed bag and place in the preheated water bath for 8 hours. 

Once cooked, keep the pork cheeks in the bag and place them in an ice bath to cool. Do not remove them from the bag until you are ready to serve. 

In a large skillet, melt the butter over medium heat. Once melted, brown the onions for about 8 minutes or until caramelized. Add the balsamic vinegar and the wine and deglaze for a few minutes until reduced. 

Open the vacuum bag and add the cooked pork cheeks and the liquid from the bag to the skillet. Add the chicken stock. Gently simmer over medium heat for about 20 minutes or until the cheeks are cooked through and the sauce has reduced to a thick, sticky consistency. 

Adjust the seasoning, if needed. I served the guanciale with polenta and topped them with freshly chopped parsley. 

Braising Method
Ingredients:
6 large pork cheeks, extra fat and cartilage removed
2 cloves of garlic, peeled and smashed
4 whole cloves
1/4 cup olive oil
1 sprig fresh rosemary
1 bay leaf
1 cup of pearl onions, peeled
3 Tbsp unsalted butter
1/2 cup balsamic vinegar (get the good stuff!)
4 cups of chicken chicken broth
Fresh parsley
Salt and pepper

Method:
Preheat the oven to 325 degrees. 

In a medium sized dutch oven, heat the oil and brown the pork cheeks. Add the garlic, bay leaf, rosemary, and chicken stock. Bring to a simmer, cover, and cook in the oven for 2 hours or until very tender. Set the cheeks aside. 

In a large skillet, melt the butter over medium heat. Once melted, brown the onions for about 8 minutes or until caramelized. Add the balsamic vinegar and the wine and deglaze for a few minutes until reduced.

Add the cooked pork cheeks and the liquid from the bag to the skillet. Add the chicken stock. Gently simmer over medium heat for about 20 minutes or until the cheeks are cooked through and the sauce has reduced to a thick, sticky consistency. 

Adjust the seasoning, if needed. I served the guanciale with polenta and topped them with freshly chopped parsley. 

Beer Braised Sausages with Leeks, Peppers, and Brussels Sprout Hash

If I could braise a shoe, I would. No joke.
Gosh, I love braised meats.
Buutttt pork is generally yummier than leather, so last night I decided to go with some sausages instead.

Yes. Delicious pork sausages slowly simmered in ale until they are perfectly tender and smothered in leeks and peppers.... I was quite proud of myself last night. I mean, I pretty much could have had date night with myself and totally sealed the deal, but it was nice having my hubby there, too.

Beer Braised Sausages with Leeks, Peppers, and Brussels Sprout Hash

Ingredients:

4 mild Italian pork sausages

2 large leeks, thinly sliced

1 red bell pepper, thinly sliced

1 1/2 cups ale or lager

1 tablespoon red wine vinegar

Freshly ground pepper

1 bay leaf

Salt

Brussels sprouts, chopped

Olive oil

Method:

In a pan over medium- high heat, brown the sausages until golden on all sides. Remove them from the pan and set aside. Add the chopped leeks, bell peppers, and bay leaf. Sauté until the leeks are beginning to caramelize and the peppers are tender, about 5 minutes. Add the vinegar, beer and salt and pepper and add the sausages back to the pan. Simmer on low heat until the sausages are tender, about 20 minutes. 

In another pan, sauté the chopped Brussels sprouts in olive oil until caramelized and a little crispy, but be careful not to burn. 

Spoon the Brussels sprout hash on to a plate, transfer the sausages to the plate and top with the sautéed leeks, peppers, and braising liquid. 

This is such a quick and easy dinner and if you want to get real crazy you can make some Guinness Ice Cream for dessert. Yeah, I sure did.... recipe coming soon!

Collard Greens to Make a Southern Boy Happy

I was never the child stuck at the dinner table with my elbows on the table and tears running down my cheeks in protest of the leafy greens left on my plate. I love my veggies. Always have. Always will. However, I love them a little bit extra when they are braised with smoked meats and garlic.

It is no secret that I have a small obsession with southern food. If you haven't picked up on this small little detail yet....well, then- SURPRISE..... learn how to read. I just love it. I sometimes think that I may have married my husband for the regular trips to North Carolina that somewhat revolve around which pulled pork sandwich I will stuff in my mouth next. And if any of you have tasted his smoked tri-tip (get your mind out of the gutter, I am not talking about man-meat here).... well, you know where the inspiration for my vows may have come from.

On our last trip to NC over Christmas I became a champ at absolutely devouring collard greens. Ok, ok..... so they aren't deep fried or cooked in their own fat for hours on end.... or even smothered in a tangy BBQ sauce, but holy hell- I am obsessed with this tender smokey dish. And.... wait for it..... it is actually packed with nutrients and health benefits. Ya, I said it.... collard greens are good for you! So give yourself 2 hours or so and get cooking- these are sure to win you some new friends or make your old ones actually like you more.... and these are southern hubby approved!

southern collard greens.

Ingredients:
2 pounds collard greens
2 meaty, smoked ham hocks
1 1/2 cups white wine
4 cups chicken broth
3 TBSP apple cider vinegar
1 tsp red pepper flakes
4 cloves garlic
2 cups chopped yellow onion
Coarse sea salt
Fresh cracked black pepper

Method:
In a large pot, add ham hocks, onion, garlic, red pepper flakes, and white wine. Bring to a boil and reduce for about 5 minutes. Add collard greens, vinegar, and chicken broth and bring back to a boil. Once boiling, reduce to low heat and simmer for about 2 hours until greens are very tender and ham hocks are starting to pull apart. Season with salt and pepper and try not to eat the whole pot.

Now... since I have lots of new family that are probably pro at making collard greens.... this was my first time, and while these turned out ABSOLUTELY DELICIOUS- I am more than open to suggestions and tips on how you make yours :)

Pulled Pork Chili Verde Enchiladas

There really comes a time in every girl's life when she realizes "pulled pork is, in fact, better that being .07 ounces thinner than you were yesterday." Or you can just indulge in tender, porky perfection, wake up the next morning and cross your fingers and tie your running shoes that you still fit in that size 2 dress come New Years Eve (I usually "forget the second part of that ... oopsie.) The bottom line is: EVERYTHING tastes as good as skinny feels (or, eh, most things....) I dare someone to tell me that pulled pork anything or some braised beef short ribs (recipe coming soon) aren't worth an hour on a treadmill.... and then I will punch you in your lady bits because it's bullshit.

Ok, so now that I got that off of my chest........Pulled Pork Enchiladas. Yes, these really do take two of the best things ever (pigs and mexican food) and combine them into perfection. Mmm.

*these do take a bit of "work," but they are SO worth it....

Ingredients:
For the Pulled Pork Chili Verde-

• 8 fresh Anaheim chilies

• 1 teaspoon cumin seeds

• 2 tablespoons vegetable oil

• 1 cup chopped onion

• 2 pounds trimmed boneless pork shoulder, cut into 1/2-inch pieces

• 3 garlic cloves, finely chopped

• 4 cups (or more) water

• For the enchiladas-

• 2 fresh Anaheim chilies

• 1 14 1/2 -ounce can low-salt chicken broth

• 1 1/4 cups chopped onion

• 4 ounces tomatillos, husked, rinsed, quartered

• 1 jalapeño chili, seeded, coarsely chopped

• 1 garlic clove, chopped

• 1/4 cup chopped fresh cilantro

• 1 tablespoon fresh lime juice

• 1/4 cup sour cream (I ALWAYS sub sour cream for non fat greek yogurt.... a little extra protein and a lot less fat and calories and I swear I cannot tell the difference)

• 12 6-inch-diameter corn tortillas

• 2 1/4 cups shredded asadero cheese
• 
  
• To serve-

• 2 plum tomatoes, seeded, chopped
• Sour cream/ greek yogurt

Method:

Char Anaheim chilies over gas flame or in broiler until blackened on all sides. Enclose in plastic bag 10 minutes. Peel, seed and chop chilies. If I were you, I would keep a window open and a fan on to avoid your husband yelling from the other room "what on earth are you setting on fire in there!?!"

Stir cumin seeds in heavy small skillet over medium-low heat until fragrant, about 4 minutes. Transfer to spice grinder; process until finely ground. Set aside.

Heat oil in heavy large pot over medium-high heat. Add onion; sauté 3 minutes. Add pork; cook until juices evaporate and meat browns, stirring often, about 20 minutes. Add chilies, cumin and garlic. Sauté 5 minutes. Add 4 cups water. Simmer uncovered over medium-low heat until meat is very tender and sauce just coats meat, about 1 hour. If necessary, increase heat and continue to simmer until sauce is reduced and just coats meat. Season with salt and pepper. 

Ok, now onto the enchiladas....

Char Anaheim chilies and enclose in plastic bag 10 minutes. Peel, seed and coarsely chop chilies.... sound familiar?

Combine broth, 1/2 cup onion, tomatillos, jalapeño and garlic in medium saucepan. Simmer over medium heat until liquid is reduced to 1 cup, about 10 minutes. Transfer to blender. Cool to room temperature. Add Anaheim chilies, cilantro and lime juice. Blend until smooth. Transfer to bowl. Whisk in sour cream. Season with salt and pepper. 

Preheat oven to 350°F. Lightly oil a baking dish. Place 6 tortillas between 2 damp paper towels. Cook in microwave on high until warm, about 1 minute. Working with 1 warm tortilla at a time, dip tortillas into sauce; shake excess sauce back into bowl. Place tortillas on work surface. Spoon scant 1/4 cup Pork Chili Verde, 2 tablespoons cheese and 1 tablespoon onion down center of each. Roll up tortillas. Arrange enchiladas, seam side down, in dish. Repeat with remaining 6 tortillas. Top enchiladas with remaining sauce, then cheese.

Bake enchiladas uncovered until heated through, about 20 minutes (or 30 minutes if enchiladas have been refrigerated). Sprinkle tomatoes over, top with sour cream, and serve. 

Recipe adapted from Epicurious.com

Fettuccine with Chorizo and Kale- Part Two.

So let's start where we left off in Part One.....

Pasta.

I have been in a pretty serious post wedding relationship with pasta lately. Maybe it was all the pre- nuptial protein shakes and salads, or maybe it is simply because it is the most delicious, versatile food ever. Whatever it is- we are in love.

So, there I was, cooking Richard some mussels, completely captivated by the heavenly scent of chorizo... when I got the best idea ever....

Mussels with Chorizo and Kale.... minus the mussels.... plus PASTA.

That's right......
I whipped out a pot of boiling water faster than you can say "fat kid."

Fettuccine with Chorizo and Kale

This is literally the EXACT same recipe as Mussels with Chorizo and Kale, but over pasta and without mussels.

Ingredients:

1 pound of chorizo, chopped and casings removed
1 onion, thinly sliced
3 cloves of garlic, smashed
1 cup of kale, coarsely chopped
1 cup of white wine
Lots and lots of chopped parsley
Salt and pepper
Olive oil

Method:

In a large sauté pan, heat olive oil and sauté sliced onions and chorizo for about 6 minutes.
Add kale and sauté until wilted, about 4 minutes.
Add garlic and cook until fragrant, about 2 minutes.

Add wine and reduce until a nice sauce consistency. 

Season with salt and pepper. 

Spoon sauce over fettuccine and top with lots of chopped parsley.

Yummmmmmmm!!!!

Mussels with Chorizo & Kale- Part One

Here are the facts:

1. I hate HATE seafood (excluding sea bass and halibut, of course)
2. I cook seafood possibly more than anything else.

Between my steamed seafood and veggie loving boss and my husband who loves.... well, anything- I really cook more seafood in a month that most girls do in a lifetime. Good news, this probably keeps me at least 10 pounds thinner due to my compulsive need to shower right after I cook it resulting in the immediate loss of my appetite. Do you want to cozy up on the couch for a lovely night with your sweetie stinking of mollusks? I don't think so.

There are of course exceptions to every rule and manic behavior..... tonight I made mussels for the hubby and then was possibly the most hungry I have ever been. Pregnant? No.... it was the smell of CHORIZO. Ohhhhhh, Chorizo.

Get ready... this is a two parter that will knock your taste bud's socks off.

Mussels with Chorizo and Kale

Ingredients:
2 pounds of mussels
1 pound of chorizo, chopped and casings removed
1 onion, thinly sliced
3 cloves of garlic, smashed
1 cup of kale, coarsely chopped
1 cup of white wine
Lots and lots of chopped parsley
Salt and pepper
Olive oil

Method:
In a large sauté pan, heat olive oil and sauté sliced onions and chorizo for about 6 minutes.
Add kale and sauté until wilted, about 4 minutes.
Add garlic and cook until fragrant, about 2 minutes.
Add the mussels and wine. Cover and cook over medium heat for about 5 minutes until all of the mussels have opened up (discard any that have not opened.)
Season with salt and pepper and serve immediately.

So, here's when things got interesting.
As the smell of chorizo, garlic, and onions took over all my my logic and will power.....I got a brilliant idea.

Pasta. All brilliants ideas involve pasta, wouldn't you say?

Annnnd.... on to Part Two.

Smoked Mozzarella Stuffed Italian Meatloaf

Meatloaf is one of those foods that is a little wishy washy for me. 

I absolutely love it.... but for some reason I am always a little embarrassed to admit it.

This is for one of two reasons:
1. Brussel sprout syndrom. 
You know they made you cringe until you went to some cool bistro last year and had them cooked in bacon fat until they were all crispy and dreamy. Your mom steamed them and made the house smell like your worst nightmare and you THOUGHT that you hated them.... until you knew what on earth you were talking about. There's a lot of reallllly really bad meatloaf recipes out there.... bringing us to reason #2.......

2. Housewife meatloaf.
You know the kind..... ketchup on top, served with mashed potatoes and always a little too dry... or very dry. 

But let me tell you something...... this is a new kind of housewife meatloaf. This is the kind you make for your hubby after your Amex bill comes and you've "accidentally" spent $300 at Nordstroms on "gym clothes" the week before. Orrrr if you are a good wife like me, the kind that you make because you loveeeee your new husband and this is the most delicious meatloaf ever. 

Man-food at it's absolute best. 

Ingredients: 

Meatloaf:

2/3 lb ground pork
1 3/4 lb ground beef (I always buy grass-fed)
1 c marinara*** (plus more for finishing) 
3 cloves garlic, minced
3 eggs
2 cups fresh bread crumbs
1/2 teaspoon salt
2 tablespoons each fresh basil, oregano
1/2 cup onion, diced

Filling:
1/3 lb smoked mozzarella, grated
1/2 teaspoon each salt and pepper
15 ounces ricotta cheese
1/3 cups parmesan cheese, grated
1 cup fresh spinach, cleaned and stems removed
1 roasted red pepper, diced

***I always ALWAYS use Rao's Marinara for everything. It is my absolute favorite. The best store bought sauce ever. 

Method:

Combine filling well and set aside.

Preheat oven to 350°. Combine meat mixture well. Working on a sheet of parchment paper, use your hands to press the meat mixture into a rectangular, 1/4” thick sheet (use a sheet pan as a guide). Evenly spread filling mixture across meat, leaving a 1” border on long edges. Tightly roll meat, in jelly roll-style, carefully peeling back the paper as you go. Bake on a sheet pan, or in a loaf pan (wrapped in paper) for 45-60 min until 165° internal temp is reached. Let rest 10 min before slicing, topping with warm marinara, herbs and more Parmesan, as desired.

*Tip: To keep roll tight, bake in loaf pan.

Happy Valentines DIY....

I am having a really hard time writing this blog because all I can manage to do is sit here and stare at our FILTHY apartment. I feel I should also point out that according to Richard, "this is not filthy by guy standards." So I guess I should more accurately say, our apartment looks more like the back room of an arts and crafts store.

One corner of the living room is piled high with different colored tulle from my latest DIY project. The coffee table is covered in pearls and scraps of twine from making bracelets for my darling flower girls. The kitchen.... as usual.... has 3 different stovetop creations cooking away and the dining room table is piled high with sad looking Valentines Day decorations that are about 24 hours past their prime... which after the drinks I had at dinner last night, is also how I feel at the moment (more on this later.) Okay, in hindsight, maybe I went a little overboard this year....

But come on, a holiday that celebrates love with obnoxious pink and red sparkly hearts and cheesy sayings to fill your darling's head with? Please. I LOVE this day.... and 2 hours ago anyone that would have walked in off the streets would have taken one look at my (our) apartment and could have said with certainty one of two things: A. I robbed a hallmark store or B. At one point.... Cupid MUST have lived and /or died here.... or something along those lines.

yes, I did cut out all those hearts by hand. 

My (our) apartment looked like a scene out of any man's worst nightmare... paper hearts strung from every corner, red and white dollies (heart shaped, duh) covering every inch of space visible to the human eye, and valentines piled high on every surface...... what can I say? I'm a romantic.... and I am also someone who will take any opportunity to decorate, throw a party, or plan a totally cheesy expression of my undying love for my VERY patient and sweet fiancé.

So 3 paragraphs later we are going to get to my point (it takes longer to get there with every blog I write... which based on the other long-winded blogs I read, means I'm in danger of officially becoming a real blogger.) To my point... I swear!

A breakfast worthy for St. Valentine himself.

On the menu:
Caramelized onion and bell pepper omelets with melted jack cheese.
Heart shaped bacon bites
Fresh mixed berries
Heart shaped toast

Yes.... "heart shaped" was indeed typed twice up there..... I already admitted that I went over board, but hey..... the way to a man's heart is with food (even if that same food will slowly kill his heart), no matter what shape it may be in.

How to charm his socks off with heart shaped bacon bites:

Begin by cutting each strip of bacon in half. Then, on a lined and rimmed pan (unless you want bacon fat flooding your oven) take the 2 halves of bacon and form hearts. Each half strip of bacon will be on side of the heart. 

Bake in a 400 degree oven for 18-20 minutes.

...more heart shaped perfection.

indeed.

his and hers mugs hand crafted by yours truly.

Now, I know what you are thinking "Gosh, Sarah, you are the best fiancé ever.... how does Richard ever live up to this high standard of romance and creativity that you have set?" Well, let me tell you....

My darling fiancé proved his love to me with a stunning bouquet of broccoli flowers that he grew himself (gosh, I love him) and the most fabulous Valentines dinner date. He is a charmer. 

freshly picked form our garden. 

We had dinner at Fig and Olive and it was fantastic. Now, I am not the biggest fan of dining a la prix fixed menu, but I must say that the food definitely lived up to the hype. Everything was wonderfully prepared and the service was amazing. 

For your viewing pleasure and to get your mouth watering......

 I started with a braised veal tenderloin carpaccio with caper mayonnaise, shaved mushrooms, and pine nuts. Unfortunately I was so hungry I didn't stop to take a picture of this amazing dish.

For my main course I had a grilled free- range chicken breast marinated in fresh thyme and white truffles and served with leek confit and truffled mashed potatoes.

2 cucumber martinis later and a very full stomach later......

I am a girl who rarely finishes her plate and I may have well licked it clean last night. I even had a few bites of Richard's grass fed Filet mignon. Every single bite was to die for. I think I still smell of truffles. 

And while I've mentioned my aversion to pre-fixe menus,

the one bonus is, they INCLUDE desert. Which means you

have to eat it, right?

 

Yes, that is a plate with 3 different desserts. 

A heart shaped chocolate soufflé.

Lavender and honey madeline.

Amaretto ice cream. 

oh my. 

So, to sum up this years Valentine's Day, my first and last with my fiancé (next year he'll be my husband, yay) in one word... over-indulgence. Does a hyphenate count as two words? Either way, Valentine's Day is a holiday of excess. Excess food, excess wine, and excessive romance. And I for one, excessively love it.

Bacon Chip Cookies

I really want to call these Piggy Snaps, but it feels inappropriate for some reason.

I have officially jumped on the pork bandwagon. It may have been my recent dinner at ANIMAL..... omg you HAVE to go.... or maybe just the fact that bacon makes everything more delicious. But seriously- these cookies are just that. Absolutely delicious.

achin' for some bacon.

Ingredients:

1 1/4 cups all purpose flour

1/4 teaspoon baking soda

1/4 teaspoon baking powder

1/8 teaspoon cinnamon

1/4 teaspoon kosher salt

6 strips of bacon 

4 tablespoons unsalted butter (room temp)

2 tablespoons bacon fat

1/2 cup creamy peanut butter

1/2 cup sugar

1/2 cup light brown sugar

1 egg

1 teaspoon pure vanilla paste (yes, vanilla extract will work the same, I am just a huge pain in the ass)

1/3 cup semi sweet chocolate chips

Method:

Preheat oven to 350 degrees. 

In skillet over high heat, cook the bacon until very crisp. I add a little water to the pan to make the bacon extra crispy. If it were up to me, I would have cooked the bacon until it was black and almost un-edible because that is the way that I like it, but Richard told me that I was gross and that is not the way to cook bacon for cookies. Apparently he knows everything. 

Cream together butter, peanut butter, brown sugar, granulated sugar, and 2 tablespoons of reserved bacon fat. This is gross, but you will be so happy that you did it.

Add in the egg and vanilla and beat until just combined. 

In a separate bowl, combine flour, baking soda, baking powder, cinnamon, and salt. Mix the flour mixture into the butter mixture half at a time. 

Add crumbled bacon and chocolate chips. I reserved a little extra bacon to sprinkle on top of the cookies.

Roll dough into one ounce balls and gently flatten the dough with the palm of your hand. These cookies will not rise or spread while baking, so make sure they look perfect when you put them in the oven. 

Bake on parchment paper lined trays for about 12 minutes until golden. 

oink.

Just call me Nana.

If anyone can name someone under the age of 60 that spends their day between the garden and 8 hours making meatballs--- please let me know.

Yes, this happened.

Before you have some smart ass remark run through your mind please be aware that my meatballs are effing amazing. Like "Nana spent the day in the kitchen pouring blood sweat and tears into these babies" kind of amazing.

meatballs.... 

pre homemade, garden fresh marinara sauce.

Ingredients:

1 pound ground beef

1 pound ground pork (you can also do 1/2 pound veal and 1/2 pound pork.... but I did not this time)

Finely chopped onion

Fresh parsley

Garlic

2 Eggs

1 1/2 cup or so of breadcrumbs (fresh are best, but I was lazy)

Onion Powder

Dried Oregano

Whatever other herbs I found in the pantry that looked like they would taste nice.....

1/2 cup freshly grated parmesan cheese (if you have a microplane, then use it. If you don't, then get one.)

Salt and pepper

Method:

Meatballs are one of those things that I make different every time. So.....

Meatballs: April 26, 2011. Version 12, 578.

Combine meats, eggs, breadcrumbs.... and the rest of the ingredients. Yep, put everything in a big bowl and get your hands nice and dirty. It won't kill you. 

Form mixture into 2 inch balls (this is obviously a rough measurement, but be my guest- pull out that ruler and have at it.)

Heat oil (I use half olive oil and half canola oil) in a cast iron skillet. Keep pan over medium-low heat so that you do not deep fry your balls. Nana would never deep fry balls. 

Brown the meatballs evenly on all sides. Once browned, place them in the homemade marinara sauce that you already have cooking at a low simmer. (That means you should have started prepping your sauce about an hour prior..... unless you use store bought and then we are not on speaking terms and you are on your own.) The meatballs should be covered in sauce or else they will dry out. 

Technically, you can cook the meatballs for 30 minutes or so (until they are cooked through) and they will taste great. I had to go to work and left them on a very very VERY low simmer for upwards of 4 hours and they were absolutely delicious. Keep in mind- I used such low heat that there was no browning on the bottom of my pot or any simmering bubbles. Very low heat. 

Serve with marinara sauce on top of spaghetti (all covered with cheese.....) Duh.  

I am preparing for my birthday by acting like an old woman (one month and counting.... presents will be accepted.)

I will totally be a G.I.L.F. 

So hot. 

5am comes early.

Today was my first day back to school post spring break.
Wake up call!
The 5am kind as well as the "this class is going to be a hell of a lot tougher than the last one" kind.

this little piggy did not make it....

The dishes that we cook will now be spread over two days. A day for prep and a day for cooking.... kind of nice. We will also be expected to not only show up with recipes, but also production schedules and plating diagrams. We will be making full plates rather than single components..... as if I needed to start eating even more. 

(vegas, vegas, vegas. bikini, bikini, bikini....ughhhh)

For tomorrow: beef stew with glazed vegetables and bone in pork chops with braised cabbage and bulgar wheat pilaf. 

Day 21

I am so glad I am not a vegetarian. However, it has recently come to my attention that I would love to own a baby pig one day because they are insanely cute (baby piglet picture here)....and while this did cross my mind as I was searing my pork chop, I quickly forgot about their cute little noses and remembered how delicious they taste. I might go to hell.  We also made veal today. Seriously... I might go to hell.

Cotes de porc charcutière avec pommes purée.

Pork chop:

Pork chop

Butter 

Salt and pepper

Sauce:

Onions

White wine vinegar

White wine

Bouquet garni- thyme, bay leaf

Peppercorns

Veal Stock

Gherkins- Julienned

Dijon Mustard

Butter

Salt

Pureed potatoes:

Potatoes

Butter

Cream- reduced

Salt and Pepper

Method:

Begin by making potatoes because these take the longest and can be held until needed. 

Cook potatoes in boiling water until soft. Push through food mill or a china cap. Whisk in butter and cream until desired consistency. Cream should be hot and reduced prior to adding it to the potatoes. 

Season with salt. 

Next, season the pork chop and sear it in an oiled pan over high heat. A few minutes per side should be fine. Place pork chop on a pan and finish cooking it in the oven at about 375 degrees until it is cooked through. When it is finished it will be firm to the touch and 142 degrees at medium. 

Prepare the sauce in the pan you seared the pork chop in. Add a little oil if needed. Sauté onions.  Add a splash of white wine vinegar and about 1/2 a cup of white wine and reduce to 'au sec.' Add bouquet garni and add about 8 ounces of veal stock and reduce to 'nappe.' Add dijon mustard. Strain. Finish with a little butter and stir in julienned gherkins. 

Remove pork chop from oven. Plate the mashed potatoes and finish with sauce. 

Escalope de veau a la creme petits pois a la francaise. 

Veal Scaloppine in a mushroom cream sauce:

Veal

Flour

Oil

Sauce:

Butter

Button mushrooms- sliced

Cognac

Brown veal stock

Cream

Salt and Pepper

Petit Peas:

Bacon

Oil

Pearl onions

Sugar

Peas

Boston Lettuce- shredded

Method:

Pound the veal using a meat mallet until about 1/8 of an inch thick. Season veal and dredge in flour. Saute in an oiled pan over medium heat until just browned. Remove veal from pan and set aside. 

To prepare sauce,  add mushrooms to pan. When browned, flambe with cognac. Reduce. Add veal stock and reduce. Add cream, bring to a simmer, and add veal back to the pan to finish cooking. Finish sauce with finely chopped parsley. Season with salt and pepper. 

To make the peas, begin by rendering bacon fat over medium heat until bacon is crispy. Add boston lettuce and peas. Sauté until lettuce is wilted. Season with salt and pepper. 

Serve veal with pommes puree (see above recipe) and petit peas.