|
|
By mlb, on December 11th, 2008%
I really like listening to The Splendid Table Sunday nights while I make dinner. A few weeks ago, I heard this recipe and could not wait to make it. I just did and wow, so good. jwa was raving.
Close-Roasted Pork with Mole-Inspired Spice Rub
from The Improvisational Cook by Sally Schneider, as heard on the Splendid Table
2 1/2 tbsp Mole-Inspired Seasoning (recipe follows)
1 tbsp plus 1/2 tsp kosher salt
1 tsp sugar
3-1/2 pounds pork shoulder, trimmed of excess fat, tied to make a compact Roast (bone-in is preferable, though boned is fine)
1 head of garlic, broken into cloves but not peeled
In a small bowl, combine the mole seasoning, salt, and sugar. Rub all over the pork shoulder and place on a plate. Marinate for 1 hour unrefrigerated, or 2 to 24 hours refrigerated.
Preheat the oven to 275 F. Place the pork in . . . → Read More: Close-Roasted Pork with Mole-Inspired Spice Rub
By mlb, on June 29th, 2008%
Hot! Hot! It is hot in Portland. About 99 Saturday and 95 today (Sunday). Thankfully, we are, hopefully back to the 80′s and 70′s (yay!) this coming week. I am not a fan of hot weather, which is one of the reasons that I wanted to move North, but we do get a handful of 90+ days each Summer. This is a nice recipe for those kind of days or any kind of day, really.
I wasn’t quite sure how they would turn out but I am happy to say that both jwa and I really liked these shrimp cakes. They are also a great use for a bag of frozen shrimp (defrosted) that you may have hanging around the freezer. Also, you can use panko for all of your breadcrumbs here, but personally, I kind of like to save my panko for breading-type applications and use regular, plain . . . → Read More: Shrimp Cakes with Spicy Lemon and Paprika Aioli
By mlb, on June 2nd, 2008%
I am not scared of making substitutions in recipes. That might be either a good or bad thing, I’m not sure. For instance, the original recipe here called for bread flour and rye flour. What did I use? AP flour and wheat flour. Eh, why not?! Anyway, I was pretty pleased with the results.
This bread is very good but it is also very dense. I typically read the reviews on Epicurious before I make something, but I was so excited by the combination of figs and fennel seeds, that I forgot to this time. I wish I had as I would have known to let it rise much longer. One review said 3 hours on the first rise, others suggested letting it go overnight. Others said to let it rise in the loaf forms in the fridge overnight. All super good suggestions.
At one and a half hours mine . . . → Read More: Weekend Bread Experiment: Fig and Fennel Bread
By mlb, on May 28th, 2008%
Another vegetarian post? Why yes, yes it is, although, there’s a little bit of salmon at the end. It’s more of an omnivorous post. So, I have never been a huge fan of tabouleh but I may have to rethink that position after making this dish. The vinaigrette is really good…like get a straw good. I also have never used buckwheat honey before and I was surprised to find it easily at Fred Meyer. Has everyone been buying buckwheat honey but me?
This is a Bobby Flay recipe. It’s kind of crazy how many of his recipes that I have been making lately. I even watched a little Throwdown last night. Why? Why?
Anyway, to go with this awesome salad, we had some grilled salmon with a spiced yogurt. Super good also. See the end of the post for the spiced yogurt recipe.
Bulgur Salad with Green Onion Vinaigrette
3/4 cup . . . → Read More: Bulgur Salad with Green Onion Vinaigrette Plus Some Salmon
By mlb, on February 25th, 2007%
Edited to add: Round Up is up.
Waiter, There’s Something in my…#2, is hosted this month by Cook Sister. I had to think long and hard for this event. Pie. What kind of pie? It’s winter, so no peach pie. A savory pie? Maybe. Hmmm… This clearly was going to take some effort.
One of the requirements for the pie, is that it is covered with two crusts (as opposed to an open-face type of pie). In the end, I chose sweet and went with a ginger pear pie because it sounded interesting and also, I like pears a lot. And jwa likes pie in general, so it was a good choice all around. This was also the first time I had ever made a closed-variety, two-crust type of pie.
The recipe comes from Bon Appétit Magazine and I made it pretty much exactly as written. I used the suggested . . . → Read More: Waiter, There’s Something in My…Pie#2
|
About Me I like to cook. I like to eat. I like to take photos. I live in SE Portland with my husband jwa and a grumpy, old lady cat named Chelsea. That is all.
|
