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Sabtu, 30 April 2011

Mystery Mocha

mystery-mocha-2

Not your best option if you're looking for pretty, but OH so tasty. I found this over at The Pioneerwoman Cooks, one of my always-favorite food blogs. We made this for a simple afternoon coffee-and-cake session, and it was very nice.

It will look really weird during the cooking. Don't worry. That's as it should be.

Mystery Mocha

175 g sugar
150 g all-purpose flour
2 tsp baking powder
1/2 tsp salt
30 g dark chocolate
25 g unsalted butter
125 ml milk
1 tsp vanilla extract

topping:
100 g brown sugar
100 g sugar
4 msk cocoa powder
250 ml cold, strong coffee

mystery-mocha-1

Mix sugar, flour, baking powder and salt in a bowl. Melt the butter and chocolate, and add to the dry ingredients. Add milk and vanilla, and stir. Pour into a greased oven-proof dish, about 20*25 cm.

Mix the topping - brown sugar, sugar and cocoa powder. Sprinkle on top of the cake batter. Pour over the coffee. (This is when it will look really weird.)

Bake at 175°C for 35-40 minutes. Remove from the oven, let it cool slightly, but serve it while it's still a bit warm. It's great with some whipped cream or vanilla ice cream.

titus-110122-1

Recipe in Swedish:
Mystisk Mocka-kaka

Best Pizza in Singapore's from Mario Batali's Pizzeria Mozza?


One week following the visit to DB Bistro Moderne in MBS, we went next door for another celebrity chef restaurant, Pizzeria Mozza. Pizzeria Mozza is owned by celebrity chef Mario Batali (co-owned with Nancy Silverton and Joseph Bastianichi) who brought the Pizzeria Mozza all the way from Los Angeles. Chef Batali is a recipient of Best Chef by the James Beard Foundation and that does speaks a lot about the food he creates. Apart from Pizzeria Mozza, Osteria Mozza is also brought over to Singapore and is right beside the pizzeria but only opened for business in the evening. Even though Mozza is touted as a celebrity chef restaurant, prices are relatively affordable compared to the other celebrity chef restaurants in MBS. I heard from friends that Osteria Mozza serves good Italian food. We'll have to visit the osteria. For now, here's what we had at the pizzeria ........

Prosciutto di Parma and Bufala Mozzarella - Love the smooth creamy rich bufala mozzarella that goes very well with the savory parma ham. 

Mussels al forno with salsa Calabrese - I knew mum and dad would like this dish as they love shelled sea food. The waiting staff advised us to hold on to the salsa calabrese sauce to use as a dip with the pizza edges. It was indeed a tasty dip sauce.

Calamari al forno with fagioli and oregano - The calamari was well baked to retain the tenderness of the squid. We really liked the lemon drizzled with olive oil mixed with oregano and beans. It makes this dish very appetizing.


Inside Pizzeria Mozza, right in front of the wood fired ovens, chef was showing off his 'kung fu', kneading the pizza dough with both his fists. The flattened dough was kneaded in mid air supported by both his fists, continuously moving in rotating motion and in the process thinning the center portion of the pizza crust yet gentle enough not to tear the dough. The pizza crust of Mozza is thin crusted but the edges are left fluffy and that goes well with the sauce left from the mussels appetizer.

Pizza with Fennel Sausage, panna, red onion and scallions - The fennel, red onion and scallions gave this pizza a unique piquant taste that I liked and the sausage tasted a bit like tandoori meat. 

Pizza Margherita with mozzarella, tomato and basil -  The Margherita pizza is one of the most basic pizza. Whether a pizzeria is good or not it's easiest to judge base on their margherita. If their Margherita's good, the rest of the pizzas should be good too. The tomato was refreshing and together with the superb crust. Verdict : One of the best pizza in town!

Chicken Cacciatore - Apart from pizzas as mains, there's one other mains for every day of the week. Chicken Cacciatore is available on that Saturday when we visited Mozza. Cacciatore is an Italian "hunter style" dish cooked with mushrooms, herbs, onions, tomatoes, bell peppers and sometimes with wine. The braised chicken was so tender that the meat just lift off the bones.

2 Bayfront Avenue
The Shoppes at Marina Bay Sands #B1-42/46
Singapore
Tel : 65 6688 8522

Jumat, 29 April 2011

Egg Casserole with Ham, Cheese and Spinach


wonder what to do with that last bit of Easter Ham?
your family has probably just about had it with ham sandwiches...
use those last few slices in an egg casserole....make these cute little appetizer or snack bites, serve as a whole for a fabulous brunch or reheat for an on-the-go breakfast or lunch


on  a side note...i have to throw in a picture of my HAM...MAPLE BROWN SUGAR GINGER GLAZED HAM.  this was my 1st HAM.  i am so proud of my HAM.  i don't think anyone else truly appreciated MY HAM as i did.  we usually spend $50.00 - $60.00 for a dependable Honey Baked Ham, but the store closed here in Newport Beach.  so sad.  i look forward to a nice big ham every year.  once a year i am engulfed in ham glory.  no one else really cared.  no one else is in love with ham...so this year i went for it and decided to do my own ham...guess what?


IT WAS THE BEST DARN HAM WE EVER HAD !!!
AND IT COST $9.53 !!!


well, i'm not wasting a morsel of this ham.
as a matter of fact...i am the only one left eating the ham...so i've been finding ways to use up the rest of the 11.5 pounder that i made.


this egg bake recipe is so versatile and easy i think you'll enjoy it as much as i do.  it's perfect for the left-over ham or any other meat veggie combo.  a few weeks ago i used up a roast chicken from Cost-co and turned it into a Mexican Egg Casserole...delicious with fresh salsa.  i love to have a substantial breakfast or lunch that i can easily rewarm or eat on the fly and this fits the bill.  it's great right out of the oven for the whole family or reheated for a quick on-the-go breakfast or lunch.


as shown in the photos, it's also a great idea for hors d'oeuvres.  make this the day before, cut them up in little squares and decorate them with something cute like these perky little grape tomatoes.  set out at room temp with a side of dijon mustard and your set..no fuss and i bet you'll get raves.

i should also mention this is pretty healthy.  depending on the ingredients you add to the basic recipe, this can be fairly low in carbs, fat and calories.  i made mine with 1/2 eggbeaters and half real eggs...there's no heavy cream or milk and can be made with low fat cheeses.  i think the surprise ingredient is washed and drained cottage cheese.  sounds weird, but it works.


EGG CASSEROLE with HAM CHEESE and SPINACH
adapted from Kalyn's Breakfast Casserole at Kalyn's Kitchen

please check the link for the original recipe and Kalyn breaks down the quantities for small, medium, large casserole dishes.  the whole web site is great for healthy diet alternatives.

below is the recipe for what you see in the photo, but many variations are possible

5 large eggs
5 eggs substitute equivalent
1 tsp salt (watch your salt because the cheese and ham is salted)
1/4 cup small chopped chives
1 - 1 1/2 cup ham...diced or baton cut (julienned)
2/3 cup low fat grated Mexican cheddar blend
1/3 cup grated good, real Monterrey Jack
4 oz. cottage cheese, rinsed so whole curds remain and pat off water with paper towel
1 pkg frozen spinach.  drained and squeezed very well.
2 -3 Tbsp canned diced jalapeno

preheat your oven to 375 F degrees and spray a 7 x 11 glass pyrex dish.
thaw, drain and squeeze your frozen spinach.  cut your meat and grate your cheese.
in the bottom of your casserole dish layer the meat, cheese, 1/2 of the chives.  add the squeezed spinach.  you'll have to pull it apart in small clumps to evenly distribute.
in a bowl mix your eggs until well combined, but not over beaten.  add the cottage cheese curds to the eggs and season as you would scrambled eggs.
pour this mixture over the meat and cheese in the dish and gently stir or prod with a fork so that all the ingredients are evenly distributed in the eggs.  sprinkle with a little more Monterrey Jack and chives

bake for 20-25 minutes or until middle looks set.  it's okay if the sides get a little golden brown.  you'll notice the middle puff up a little.

let set a little before serving or cool completely and refrigerate.


FOR MILO, WHO NOW KNOWS THE WAY.


My absolute favorite book as a child, and perhaps my favorite book of all time, was/is The Phantom Tollbooth by Norman Juster and illustrated by Jules Feiffer. The book tells the story of a young boy named Milo who would rather be anywhere other than where he is, values little and considers time and all things that exist within it a waste of, well, time.

One day Milo comes home from school to find a large, mysterious and anonymously delivered package that contains a miniature tollbooth and a map of "the Lands Beyond" in his room with a note that reads "FOR MILO, WHO HAS PLENTY OF TIME". And with nothing better to do Milo assembles the tollbooth and, in his toy car, travels through it onto the road to Expectations.

As a result of not paying attention, he first travels through The Doldrums; a place where thinking and laughing is not allowed. But soon gets out (with thought and laughter, of course) and finds his way through Dictionopolis and Digitopolis and must save the two princesses, Rhyme and Reason, by helping the kings of each kingdom settle the debate on which is more important, letters or numbers. We learn, along with Milo and Tock, that both are equally important.

On his journey he meets and befriends Tock, a watchdog with an alarm clock attached to his body, the Whether Man, who contemplates whether or not there will be weather, and so many other fantastic characters. We meet The Humbug, Officer Shrift, King Azaz the Unabridged, The Mathemagician, Terrible Trivium and the Senses Taker and Alec Bings, a little boy who sees through things and grows until he reaches the ground, and he even got to watch Chroma the Great conduct his orchestra in playing the colors of the sunset.

In Digitopolis they eat Subtraction Stew, which makes the diner hungrier and in Dictionopolis they attend a banquet where guests literally eat their words.

There is so, so, so much more to this story. It’s filled with puns and has been compared to Carroll’s, Alice in Wonderland.

What I love about it so very much is, as an only child, a “latch-key” kid raised by Boomers in the Reagan era – I very much related to Milo. But the moral of the story is what really got me and is something I have not taken for granted since my first reading of the book as a very young child. I learned that information, education, words, numbers, colors, experience – the world, is beautiful. Time is important and should never be wasted. Everything can be interesting.

All from a little children’s book.


I have owned at least six or eight copies of the book, all of which I‘ve either given away, loaned (never to be seen again) or lost throughout the years. Lamentably, a few of them were beautifully and emotionally inscribed by my mother. That’s okay, because I want it to be out there. I want people to read it. I just bought another copy. Used. I like that it’s used. I like that it’s been read.

Why did I buy another copy and why am I writing about The Phantom Tollbooth now?

My cat.

Yes, I have had a cat. I got him a month or two out of college when I lived with my boyfriend at the time and Paz. It was late summer, 1996. The Atlanta Olympics were going on. I named him Milo.

Milo lived with me in our many homes (one next to a crack house), and two relationships, in Atlanta, traveled across country with Mark, Besito and me, and lived with me for quite a few years here in LA, through four or five different apartments and houses. 

About five years ago my then boyfriend, Liam, and I moved into a house in Canyon with Milo and Besito. After some time Liam and I went our separate ways and not long after that Milo, Beso and I moved to a different house, higher up in the Canyon. Milo continued his predatory and manly behavior proudly depositing his dead, neatly eviscerated prey as gifts to me. He and Beso played and played. Milo could have kicked Beso’s ass in a New York minute, but he always let Beso think he won.

Then, two years ago, the three of us moved back down lower in the Canyon – a stone’s throw from the first spot with Liam. Within thirty-six hours Milo was missing. My friends were tremendously concerned. Perhaps he had been attacked by a coyote, hit by a car, kidnapped by aliens. I don’t know why but I was not worried in the least. That cat is tougher than a coffin nail. No coyote could outsmart him. Hell, he’ll outlive us all.

A few months later, on a hike, I noticed an old faded sign that read, “Lost Cat”. And there was a picture of Milo.

Guess where he was that whole time?

At our old house.

The new residents named him Claus von Boosboos. When they first found him and took him to the vet, the doctor estimated his age at six years. He was thirteen.

I tried to take him back but he would simply return to the old house. So we all decided that rather than have him running back across the street every time, risking getting hit by a car, he could continue living at "his" house -- the tenant was pleased with that decision.

When the house was sold and the owner moved we decided I had to take Milo for real. I tried everything (four times) but he kept going back. I even scaled the gate and broke into the property one time to retrieve him.

Finally I spoke to the new couple that moved into the house and we all decided – that is Milo’s house. Really, they’re just renting from him.

I think about him a lot. He was the coolest cat I’ve ever had. About a month ago I walked past the house and there he was, lounging on the stoop, in a sun-spot. Happy as a lark. I was sad, then happy, then sad, then happy.

Then I realized, Milo is Milo. It’s his adventure and his world, and he has found happiness and beauty.

Milo turns fifteen this summer and is still owning this canyon. 

Recent photo of Milo, at his house.

At the end of The Phantom Tollbooth, once Rhyme and Reason have been restored to Wisdom, Milo says goodbye and drives off, feeling he has been away for many moons. He then sees the tollbooth ahead and drives through. Suddenly he is back in his own room, and discovers he has been gone only an hour.

He awakens the next day full of plans to return, but when he gets home from school the tollbooth has vanished. A new note has arrived that reads, "FOR MILO, WHO NOW KNOWS THE WAY."

As I recall, my Milo didn’t care much about milk, but that cat loved him some tuna fish.


Classic Tuna Salad
 (makes two sandwiches, one each for Milo & Tock) 


Ingredients:

1 5oz. can solid white tuna packed in water
2 tbsp Duke’s mayonnaise
1 tbsp chopped celery stalk
1 tbsp chopped celery leaves
1 tbsp finely chopped red onion
2 tbsp chopped dill pickle
1 ½ tsp capers
Juice of ½ Meyer lemon
Salt & pepper to taste


Directions:

Place the tuna in a colander and drain well.

Shred the tuna with your fingers, breaking up any clumps until it has a fine and even texture.

Fold in the mayonnaise until mixture is evenly moistened.

Put the tuna in a medium bowl and mix in the lemon juice, celery, onion, pickles, capers, salt and pepper until well blended.

Salad can be kept covered in the refrigerator for up to 3 days.

Printable Recipe



Make a royal Wedding Cake!

folketsbrollopstarta

Today is the day of the British Royal Wedding! As we had one ourselves last year, I thought I'd remind you of the cake I made then. Go to the post here.

Kamis, 28 April 2011

A First Taste of San Antonio

San
Sometimes you visit a place and experience just enough to know you want to come back. That's how I feel about San Antonio, famous for the Alamo, Tex Mex food and the riverwalk. Moments after arriving as I saw the flat barges on the river, I immediately thought of Mexico, and indeed, Mexico is just a few hours away by car.

Shiner Bock
But Mexico isn't the only influence, San Antonio has German heritage too since Germans settled in Texas Hill Country starting in the 1830's. That's why you find German style beer, which it turns out is awfully refreshing with spicy food or humid weather or both.

So it actually makes a lot of sense that John Besh would open up an outpost of his NOLA restaurant Lüke in San Antonio. The food is inspired by the Swiss, German and French food he learned to cook while living in Europe and the New Orleans style food he grew up eating, and of course a focus on what's local. At Lüke you can dig into Texas raised chicken or gulf shrimp "en cocotte" or jaegerschnitzel and somehow, it all makes sense.

The Majestic
The restaurant is located in the the Embassy Suites San Antonio Riverwalk hotel, which just recently opened. I hadn't stayed in an Embassy Suites hotel in a long time but I was pleasantly surprised. The rooms and lobby were spacious, and design elements mirrored the rambling natural feel of the riverwalk, which is right below the large picture windows on the ground floor. The location was great for poking around downtown and exploring by foot, taking in a bit of the fabulous Art Deco and Neo-Gothic revival architecture.

covered market
Just a few blocks from the hotel, I enjoyed the Museo Alameda, with its combination of art and cultural displays especially the Siqueiros, Tamayo and Rivera paintings and the historical recreation of a small local shop. Just outside the museum is the covered market, which feels very much like a tourist market in Mexico. I'm sorry I missed the actual farmers market!

Mi Tierra
It was too crowded with Fiesta revellers for me to get a table at Mi Tierra, a cafe, panaderia and a cultural landmark in San Antionio. But I did get a sneak peek...

Fiesta!
...and also of the colors of Fiesta. I love this smiling face!

taco
taco
sopapillas
Another highlight for me was actually my breakfast at Taco Taco, another more recent dining institution and so typical of San Antonio where more often than not a blend of cultures and influences is what makes the city all the more interesting. Here a Greek woman makes her versions of Tex Mex food and the locals can't get enough. In fact they stand in line for her superb homemade flour and corn tortillas wrapped around chorizo, scrambled eggs and super creamy refried beans. Is the secret to her tender tortillas olive oil? Is it Greek honey drizzled on the I-can't-stop-eating-them sopapillas? Who knows. And really it doesn't matter. Taco Taco like the rest of San Antonio seems to embody fusion in all the right ways. It feels good and tastes even better.

My thanks to the Embassy Suites and the San Antonio CVB for hosting me on my first trip to San Antonio

Bacon & Corn Lunch Omelette

baconomelett

We often make something along the lines of a tortilla/frittata/omelette for lunch. I fry whatever I happen to have (often leftover potatoes, but not this time), then add eggs and maybe some cheese. Good food, for the whole family.

Bacon & Corn Lunch Omelette
Serves 2-3

70 g bacon
1 small red onion
100 ml corn kernels
5 eggs
3 tbsp water
salt, pepper
a handful grated cheese, preferrably sharp. I used the Dutch Primadonna.

Dice the bacon and the onion. Fry, with the corn, on medium heat until the bacon becomes crispy and gets some color.

Whisk the eggs with water, and some salt and pepper. Add this to the frying pan, and stir the edges towards the middle as they start to set. When most of the omelette has set, add the cheese and let the omelette finish for a few minutes on medium-low heat.

Serve with a salad on the side.

Recipe in Swedish:
Lunchomelett med bacon & majs

Rabu, 27 April 2011

Semi-Homemade Raspberry-Lemon Cheesecake Bites



Why do I love mini food so much? Is it because I'm mini? At 5'0, I rarely get to look others in the eye. Is it because I have mini kids? Or maybe mini food makes me feel better about eating ten? Regardless of what it is, the smaller food is, the happier it makes me.


This idea came after making those mini quiches. The little pie crusts were so easy to make that the possibilities became endless. Then I discovered that you can buy premade cheesecake filling that requires no baking.



That combined with a layer of lemon curd, and a bright raspberry, and you have one (or ten) tasty little bite!

Semi-Homemade Raspberry-Lemon Cheesecake Bite
A Blog About Food

Ingredients (Makes 48)

2 refrigerated rolled pie crusts
1 tub cheese cake filling
1 jar lemon curd
1 container of raspberries, washed (just about any berry would work)

Directions

Preheat oven to temperature on pie crust box. Unroll pie crust, flour on either size and roll out to almost twice it's size. Use a round glass or biscuit cutter to cut out circles to fit a greased mini muffin pan. Bake according to directions. (You'll do this twice). Allow to cool.

Fill each pie crust with cheesecake filling, a layer of lemon curd and top with one berry.

Selasa, 26 April 2011

Culinary highlights from Spain

garliclangoustines
Langoustines with lots of garlic and cilantro.

wokbuffet-3
We ate at an Asian wok buffet place. Not exactly haute cuisine, but fresh and well-cooked food. (And kid-friendly.) Titus LOVED it, especially since it had both sausages (great ones) and meatballs on sticks.

cordero
Lamb chops with baked potatoes, and tzatziki. (Ok, so that was mostly Greek.)

titus-churros-2
Churros. I always get a bag when we're in Spain, and they're great when they're eaten just-made, still hot. I want to try making my own sometime!

tomatosalad
A great salad with tomatoes, garlic, onion and sherry vinegar.

titus-paella-2
Titus eating paella. Yes, the recipe is coming!

frappuccino-110422
And... as we walked hurriedly towards the gate on our way home, I saw... Starbucks. HELLO, Mocha Frappuccino!

Senin, 25 April 2011

We Still Are What We Once Were. Always.


My oldest and dearest friend, Paz, visited recently. She was here for ten (10) days. I was concerned, briefly, that ten (10) days would be a skosh too long. It wasn’t. It actually wasn’t nearly long enough. Well, maybe it was just right.

Although it has been many years since we’ve spent much, or any, time together, we fell right back into our stuff. Our nicknames, catchphrases, running (for a long time now) jokes. You know, our patterns.

When people visit Los Angeles they want to have (and we want to provide them with) two things: celebrity sightings and sunshine. Fortunately for both Paz and myself, we had both. Great sightings and great weather. We ate at some fantastic restaurants but we also cooked at my house on a few occasions.

It’s interesting – while Paz was here she asked me, “So, when exactly did this whole food thing happen with you?” And so I thought. And I continued to toss the question around for quite a while. The more I thought about it, as unromantic as it sounds, I realized that I don’t believe there was a defining moment. Of course, as I’ve mentioned more than once, my parents both cooked quite a bit and I did a lot of cooking and learning from Dad. Then there was the food co-op in college in which Paz was a major player.  And then there was the Atlanta period after college when Paz and I lived together on and off for about six years. This was a time when we had little to no money; certainly none to spend on eating out a whole bunch.  Even more rare was a fancy dining out night. We cooked. A lot. But it wasn’t like back home, with our parents. And it wasn’t like college in our food co-op with our friends. We cooked because we needed to eat – breakfast, lunch and dinner. And so we experimented. We flexed. I learned about dishes from her past, like tostones, tortilla de papas, and obviously her world famous rice and beans. I showed her dishes from mine, like broccoli and cheese sauce, creamy mushroom soup, rice pilaf and scallops and shrimp over linguine with baked feta. I feel like there was a lot of stir fry action as well.

And then it hit me – maybe the Atlanta era wasn’t the defining moment of all things food for me, but I sure would say that it was the defining moment for me, the cook. The cook that cooked my own meals, cooked for other people, cooked with people. The me that found my footing in the kitchen.

How about that for an answer, Paz?

So, of course, while Paz was here we had a couple of pretty fantastic meals that we collaborated on, in my kitchen, or in this case, grill. In keeping up with Paz over the past year or so, when we would chat on the phone, or text, or what have you, we would often share our culinary exploits with one another. Some of hers included cooking Gassy Larry (a lobster), and a whole snapper she named Charles. No, I don’t know why on either count. You should hear the cornucopia of names she’s coined for me.

So, needless to say, I was pretty geeked to get back in the kitchen with her after a decade or more.


The recipe I am sharing with you here is from a part of a magnificent dinner we made one night during her visit. This was a meal that we collaborated on in every way, from conception to execution to consumption. Besides Paz deciding that she was Bobby Flay in the grill mastery department (insert eye rolling here), she also found an alluring recipe for a Meyer lemon relish. She was pretty psyched about all the produce that we are fortunate enough to have here and was particularly interested in the Meyer lemon (always a favorite of mine). Although the recipe suggested it be served with pork belly or some such thing, we thought it would work beautifully with a mesquite-grilled Cornish game hen (grilling courtesy of Paz Bobby Flay).

 
We Bobby also grilled some fennel and onions, and I did up my stellar sautéed broccolini. We had a potato but Ms. Flay didn’t get that one quite right in time for the rest of the meal. We dined out on the patio, under the stars, and paired the meal with a luscious Donkey and Goat red wine blend (courtesy of Domaine LA) among a number of, ahem, other wines.


What a beautiful meal and what a beautiful night. Yep, we covered a lot in our ten (10) days together here in sunny California. What’s crazy is how much more there was to cover. There is just not enough time in the day, you know? But as sad as I was to see her and her little rolly suitcase walk out of my car and into the airport, I also felt really good. And I still do. Because rather than it seeming like we are thousands of miles apart, I feel like, now, we’re right next to each other again. After all these years here in LA figuring out who and what I am, as this little fish in this big sea, along comes one of the few things that reminds me exactly who and what that is. And now I see it’s never changed. And nothing can change it. That and it - is Me. 

And, I guess nothing can change our friendship either. And this makes me soften. This makes my heart swell. This makes me smile. And for this, Paz, I thank you and I love you. Always.

Not too much as changed from us, 15 years ago.


 Meyer Lemon Relish 
Recipe adapted from Food and Wine magazine, May, 2011

Makes about 1 cup

Ingredients

1 large Meyer lemon—peeled, peel very thinly sliced
1 shallot—1/2 minced, 1/2 very thinly sliced
2 tablespoons fresh lemon juice
1 tablespoon orange muscat champagne vinegar (you can also use white wine vinegar)
1 garlic clove, minced
2 tablespoons minced chives 
1 tablespoon chopped mint
1 tablespoon finely chopped parsley
1/2 cup extra-virgin olive oil
Pinch of crushed red pepper
Salt and freshly ground black pepper 

Directions

Finely chop the lemon pulp, discarding any seeds, and transfer to a bowl. Add the lemon peel, minced and sliced shallot, lemon juice, vinegar, garlic, chives, mint, parsley, olive oil and crushed red pepper to the bowl. Season with salt and pepper and serve.
 
*The relish can be refrigerated for up to 3 days.


Crock-Pot Carnitas

slowcookedpork

I finally tried the crock-pot for the first time today! And what better to try than... carnitas! Or at least, slow-cooked pork. I call it carnitas because that's how we ate it - we fried it in a skillet after the liquid was absorbed, and ate it with tortillas, red onions, and cilantro. (And I admit, a dollop of créme fraîche on mine.) I didn't season the pork a whole lot in the pot, thinking I'd season it more at the final stage instead, and that's what I ended up doing. I have most of it stashed in the freezer, and will definitely use up some for tacos, and some for pulled pork sandwiches with lots of barbecue sauce.

Because, let me tell you, this was so good. So, so good. Amazing really. My regular carnitas are good, too, but this was so much more tender. It truly fell apart at the touch of a spoon. I could hardly believe it. In fact, for the first hour or so, I was really sceptical. Nothing at all happened, so I put my slow cooker on high for half an hour or so, until I could at least feel it getting a little warm, and then back to low for about eight hours.

titus-110425-2
Titus adored this, too.

So, a recipe? Hardly need it. Here's what I did. I took a big piece of pork - about two kilos of shoulder - and seasoned it with salt, cumin and ancho chili. Placed it in the slowcooked, and added the juice of one lime and one orange. I also added about 100 ml of water, which in retrospect probably wasn't necessary at all.

And that was that. I can't believe it's this easy to cook this good. It took five minutes of prepping time, and then five more minutes before serving. Anyone, anyone can do this.