Tag Archives: Pork

Cook the Book Fridays: Maple Syrup and Mustard Brussels Sprouts

Maple Syrup and Mustard Brussels Sprouts

The very first recipe I made from Around My French Table way back in 2010 was Pancetta Green Beans. The lesson from that dish: a little pork fat makes vegetables sing. The Maple Syrup and Mustard Brussels sprouts from Everyday Dorie sing and do a little shimmy with the addition of maple syrup and grainy Dijon mustard.

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Puerto Rican Christmas Recipe Roundup

Puerto Rico

I think I have quizzed you on this important fact.  What country celebrates the longest holiday season?

If you answered anything other than a rousing “Puerto Rico!”, click here for my original tutorial on Puerto Rican Christmas.  One sentence summary?  Puerto Rican Christmas stretches from the day after Thanksgiving to mid January.  That gives you plenty of time to enjoy the delicacies of the season, cleanse your palate from the overdose of lechón, arroz con gandules, and coconut sweets, and then do it all over again before it is time for la Calle San Sebastián.

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French Fridays with Dorie: Tartine de Coppa

Tartine de Coppa

French Fridays for Les Paresseux

Right after you return from a trip, you want things to go easy… to run smoothly so you can hold on to that vacation glow.  I won’t say my happy vacation glow is gone, but it has faded.  Much like a tan that starts as a red sunburn and mellows into a lightly bronzed look, I’ve been catching up with routines and a flurry of activity at the office while basking in the memories of our days in Washington DC and Cambridge.  This week’s French Fridays with Dorie recipe, the Tartine de Viande des Grison was the perfect recipe to come back home to.    A tartine is a French open-faced sandwich, or as our fellow Dorista Trevor likes to remind us, stuff on toast.  The Viande des Grison – also known as Bündnerfleisch – is an air-dried beef cold cut of Swiss origin.   What a good recipe to “rest with” after the Thanksgiving kitchen acrobatics many of us did during the holiday weekend! Read More…

The Porchetta Project

porchetta toscana

Girl and boy salivate in awe at certain food preparation on TV.  Trips are planned with the hope to find this mythical creation.  Oceans are crossed, stick-shift cars rented.

“Look!  There is its!”

“Didn’t we just have lunch?”

“Oh… maybe later.”

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Brined Pork Tenderloin

brined pork tenderloin

While working on my last big project over at my former job, we would get a lot of catered meals.  It was the only way we could go about training/cleaning up data and make the most of the day.  We were lucky to have our delivery made most days from a delicious local company that ended up opening a restaurant right by the office.  That’s how much everyone loved them!  The only times I wrinkled my nose at the sight of the trays was on pork tenderloin day.

Dried out pork tenderloin is a sad thing.  It’s especially sad when it happens to you.  No amount of seasoning can cover that mishap up. Read More…

Cassava Shepherd’s Pie (Pastelón de Yuca)

pastelon de yuca

Have you ever gotten so hooked on a recipe you’ve made it over and over in a very short period of time?   This holiday season I made not two but three pastelones de yuca.  A Caribbean interpretation of the shepherd’s pie, this pastelón is a layered casserole that combines yuca (cassava) and a savory filling – meat, soy, or veggies.   Pastelones are one of the most versatile pies that can be assembled.  The starches and the fillings are limited only by your imagination.  Any root vegetable or plantain that can be mashed into a soft but substantial puree can be used for pastelón.  Some of my favorites include ripe plantain (the classic!), malanga (taro), and potato.    Read More…

Creamy Caldo Gallego

Happy New Year!

Creamy Caldo Gallego

Many people around the world are nursing hangovers this morning with some tried and true “remedy foods” – greasy spoon burgers and fries, cool citrusy ceviche, or fruit loaded smoothies.  If you happen to be in Puerto Rico and drop by a Spanish bakery in the morning, chances are you will find a few dehydrated  faces recovering with a steamy bowl of caldo gallego – Galician broth – in front of them.  Caldo gallego is a rustic soup built on a ham hock broth, with large chunks of potato and turnips, white beans, chard (acelga), and bits of ham and chorizo.   This creamy caldo gallego has all the same ingredients and proportions as the traditional version – you could leave it chunky and it would be just as good.  I pureed it because I wanted to create a contrast with fun garnishes: dehydrated chard and crisped chorizo and ham. Read More…

Gumbo Ya Ya with Crabmeat

This Sunday, Eduardo and I celebrated SOUPer Bowl VII.  Since we’ve been together, we’ve always watched the  Super Bowl in the couch, with a bowl of soup and a platter of wings in front of us.  I made a recap of the soups we’ve enjoyed through the years in last year’s SOUPer Bowl entry, New England Clam Chowder (oh, the irony).  Still bitter over the outcome of the playoffs for my beloved Saints, I decided to bring New Orleans to the Super Bowl through food.  Enter the Gumbo Ya Ya! Read More…

French Fridays with Dorie (Inspired): Pork Cutlets with Collard Greens

Pork Cutlets with Collard Greens

This is definitely not chard-stuffed roast pork, this week’s French Fridays with Dorie recipe, but rather its weeknight interpretation, pork cutlets with twice-cooked collard greens.  I didn’t feel like buying a whole roast for just two people – the last time I did we had pork for dinner three days in a row.  I considered stuffing thick chops with the suggested greens/onions/garlic mixture but instead served the thinner pork cutlets in a bed of greens and aromatics. Read More…

Spanish Tapas and a Blog Anniversary Giveaway

“Oh, you are doing a blog… like in that Julie/Julia movie?”

“No, not exactly… but yeah, sort of.”

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Quick Sherry Mustard Pan Sauce

People have complicated relationships with leftovers.  Some love them, some loathe them.  My only complaint is that I can’t make them look pretty!  I’ve packed part of the meals I cook at home before sitting down to eat to make sure I have enough for lunch the next day because otherwise, they might become too generous seconds.   This approach works especially with stews and other recipes that improve with a bit of rest.  Some leftovers, however, need a little boost to remind us or to take them beyond their former glory. Read More…

French Fridays with Dorie – Coconut Lemongrass Braised Pork

For today’s French Fridays with Dorie recipe, I did a 180° from last week. While I improvised the steps for making the Cold Melon-Berry Soup, I followed every direction for the Coconut Lemongrass Braised Pork to a ‘T’. The only change I made in the process was to use the Dutch Oven to brown the pork and cook the rest of the dish and I will believe that one doesn’t count. Read More…

Pernil – Roast Pork

Pernil Roast Pork

This picture might look strange – even unappetizing – but do not be afraid.

We lucked out when we moved into our house four years ago.  Most of our neighbors are around our age, and some of them even went to high school and college with my husband or we know them from our professional settings.  Every other month we meet with two other families of the college/accounting group, cook and eat a great meal, and play with their adorable little girls.  On previous gatherings, we made French and Mexican inspired feasts. This time we planned a “Christmas in July” menu around one of PR’s best known culinary traditions: roast pork shoulder (pernil).

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French Fridays with Dorie – Cola and Jam Spare Ribs

The events depicted in this post are a figment of my imagination, inspired by back to back weekends of cooking and eating spareribs. Let’s imagine this is a bizarre dream induced by falling asleep right after eating, in porky stupor. In a world where a couple buys seven pounds worth of ribs at their local Costco, watches too much Food Network, and the blogging half can’t keep her eyes open past 10:30pm most evenings, this might not be too much of a stretch.


Dorie Greenspan, are you ready for a throwdown? Read More…

Black Refried Beans with Chorizo

On Sunday, we met with two other families for a leisurely afternoon of catching up, playing with the kids, and enjoying a couple of margaritas.  These are the friends that we hosted for the FFwD short ribs with everything else made from scratch back in February – and we’re happy that we’ve learned to let our hair down and have more laid back gatherings since then.  Back when we scheduled last weekend’s gathering, we agreed from the get-go that we would make Mexican fare.  My contribution to the party was a big bowl of black refried beans.  I grew up eating pink/red refried beans, and when I first had black refritos it was love at first bite.  Read More…