Bonus Tip: For the Love of Thanksgiving

Lessons in Technique

The first time I saw this video I laughed so hard I cried.  See, I know Mary Risley and have had the distinct pleasure of taking one of her classes at her cooking school in San Francisco; “How to Teach a Cooking Class”.  What I learned from her has been invaluable to my success as a culinary instructor.  And the recipes I took from that class years ago I still use.  They are that good! 

I called Tante Marie’s yesterday to get permission from Mary to use this video on my Tuesday Tip.  And she said yes!  So, here’s Mary sharing how to keep it real in the kitchen during the Thanksgiving holiday.  This is your bonus Wednesday Tip. 

Thank you Mary! 

Friday Food Find: Asian (Pork) Tacos — In a Crock Pot!

Ok. I know I’ve been corrected numerous times.  It’s not a crock pot anymore but a “slow cooker”.  But come on it’s a crock and a pot (of sorts). Am I right?  Either way the best attribute about this kitchen tool is that it cooks any number of things - very well.  All the while turning your back for hours.  Well, I finally broke down and bought one of these contraptions and have begun to use it.   And that’s after receiving two as wedding gifts and giving them away immediately (18yrs ago). I mean I wasn’t going to be cooking that way. Oh, no!  But here I am now so many years later going to share a slow cooking recipe with you and all you really have to do is plug in.  It’s rocks!  So here’s the recipe.  It’s Asian in nature; a take on Tex-Mex tacos.  The flavor dynamic is just that - dynamic.  Get ready….I think you’re really going to like this one!

Ingredients

6lbs pork butt (some bone in is ok)
3tsp fresh ground pepper
2tsp of kosher salt
7 medium cloves garlic, peeled & smashed
4 bay leaves, dried
3 whole pieces of star anise
5 quarter size pieces of fresh ginger, cleaned of grit (does not have to be peeled if it is clean)
2 4” stalks of lemongrass, cut into 1” pieces
1/2 of large onion, rough chop
1tsp dark sesame oil
2Tbls Mirin
3Tbls Ponzu
1C water

Process

Rub pepper and salt all over the pork butt.  Place into crock pot.  Add next 5 ingredients and arrange them so that they are dispersed below, to the side and above the meat. In other words, all over.  Then pour all liquid ingredients over the meat, vegetable and spices.  Place crock into pot, tightly seal with lid, plug in and turn on.  Depending on how powerful your crock pot it may make a different for the temperature.  I have a very basic one no bells or whistles.  So, I just place mine on HIGH for 2 hours and walk away.  Coming back I turn it down to low for another 3 1/2  for a total of 5 1/2 hours or until the meat breaks away from itself with a fork.  Five and half hours is the magic time for me.  Once fork tender, let the meat cool.  Once cool, drain the liquid and reserve.  Shred the pok with your fingers or with a fork.  Use the reserved liquid to moisten the shredded pork if neccessary.  Your shredded pork is now ready for tacos. 

Ingredients, in the crock pot and finished Asian pork. Yields 6-8C of shredded pork.

How to make a taco

Warm a flour or corn tortilla; either over a flame or in the microwave.  Place warmed tortilla flat on a plate.  Place pork 3/4’s down from the top of the tortilla.  Line pork from left to right edge so that it makes a horizontal line.  The amount of pork you use depends on the size of the tortilla.  Generally I always start with 1/2C.  Add anything you like.  I serve this with an Asian slaw.  It adds a nice crunch, lightens the taco and adds another flavor dimension.

I like to have a little garnish too.  Here I’ve used just a little torn flat leaf parsley and some toasted sesame seeds.

A Red Tomato Gazpacho

OMG! You’ve got to try the gazpacho!  This is the BEST gazpacho I’ve ever tasted! 

These are but a few of the exclamations that I heard at a recent holiday party hosted by our friends Mike and Liz.  Now I’m sitting in a small coffee shop preparing this post a tad puffed up and smiling ear to ear.

I made that gazpacho. Which apparently was full of fabulocity! 

But here’s the deal, a super flavorful gazpacho is based on good technique and most importantly on the quality of ingredients. So obviously I can’t and shouldn’t take primary credit (puff and smile still goin’ strong).  The true stars of this recipe go to the number one ingredient: the tomato (in season) and to Mike and Liz.  They grew 9 varieties of tomatoes with their special kind of tender lovin’ care.   Thank you for sharing some of the best tomatoes I’ve ever had. They rocked the gazpacho. Here’s to you!  Enjoy!

Ingredients

4 lbs of large fresh tomatoes, stemmed & rough chopped
1 red bell pepper, seeded & rough chopped 
½ bunch of green onion, rinsed, patted dry & rough chopped 
3-4 large cloves of fresh garlic, peeled  
1 large cucumber, peeled, seeded & rough chopped 
1 jalapeño or serrano pepper, stemmed, seeded & rough chopped 
Up to ¼ C of red wine vinegar 
2-3 tsp salt  
1 tsp fresh ground pepper  
Optional 
3 Tbls of extra virgin olive oil
cucumber & tomato for garnish, seeded & minced (see picture above)

Process

In a large bowl mix all tomato, vegetables and gently toss.  Divide mixture up into 3 equal parts.  Take 1 part place in blender and puree until smooth. By its nature it won’t be completely smooth.  Pour mixture into another bowl. Repeat with remaining 2 parts.  Once you have all the mixture in the bowl add salt and pepper.  Mix in thoroughly.  Add ½ of the vinegar stir thoroughly.  Taste for seasoning.  Add more vinegar if necessary.  Add olive oil if you like.  This will add a bit of richness and a more round mouth feel.  Chill for as little as one hour or up to eight hours.  When ready to serve pour into individual bowls and garnish with minced cucumber and/or tomato.
Yields: 6-9 servings.

Tips & Tidbits 

*Add salt, pepper, vinegar & olive oil to your own taste preference. 
*To check heat level of a pepper slice in half, seed, take pepper and touch the inside part of the pepper to your lip; very gently.  You will immediately feel the intensity of heat - if its there.  Be careful doing this because you can burn yourself if the pepper is super strong.
*Gazpacho is a traditional summer “salad/soup” of Spanish origin. 
*The tomato is a fruit. 
*A tomato is also known as the “fruit of love”.

p.s. I used at least 5 of the 9 varieties that Mike and Liz grow for the party. That’s certainly extravegant. Just remember each gazpacho is going to have a different flavor profile dependent on the variety of tomato you use. Experiment and have fun!

Slow Cooker Roast with Fall Root Vegetables #TBT

Let’s all say it together, slow cooker roast with Fall root vegetables. It’s a mouthful and almost as toothy as it is fully cooked! 

When I was first married I received, what was then called a crock pot; 2 of them to be on point. I knew what they were. My mom, Carol, used her “red-brick” covered one for soups, chili and such. I understood their value of convenience and one pot cooking.

For me, though, if I used one it meant I had officially become domesticated. My vision was one of a 20-something gal wearing a waist-tie apron, watching the clock for her husband’s arrive home, final dinner table touches, hearing the car come up the drive, quick lipstick application, big smile and then saying as the door opens, “Honey, you’re home.” 

I was a career oriented and on the move with no time for cooking. The crock pots quickly found a new home at the local Good Will.

Fast forward several years… I’m a bit wiser and more thoughtful towards the irony of a young woman’s silly perception!  The truth is, and in today’s language, a slow cooker is the BOMB!

Here’s your recipe.

Ingredients

3⁄4 lb of lean chuck roast
2 Tbls of olive oil
3 tsp of kosher salt
2 tsp of fresh ground pepper
14.5 ounce can of dices roasted tomatoes
4 sprigs of flat leaf parsley
2 sprigs of marjoram
4 sprigs of thyme
1 large bay leaf
6-8 baby carrots 
6-8 baby potatoes
1 small onion, peeled quartered

Process

Sprinkle salt and pepper over all sides of chuck roast. Set aside.

Place a medium skillet over high heat. Pour olive oil into pan. As the oil heats up coat the inside of the pan. Once oil is heated through and almost smoking, gently place salted chuck roast in the pan. Cook each side (searing) until slightly caramelized. Put roast into the slow cooker. Add all other ingredients and mix thoroughly. Get messy!

Cover slower cooker with top. Turn heat on high and walk away. At 1 1⁄2 hours check and mix. Repeat once more. Cook for up to 4 hours or until roast falls apart to touch.

Serve immediately. Yields 3 4-ounce roast servings with vegetables. 

Note: Not all slow cookers cook alike. Take care in the timing and be watchful.

Farro Salad with Tomato, Mint, Basil & a Parmesan Lemon Vinaigrette

How many of you have heard about farro?  I first heard about it while traveling through Tuscany a few years back.  We had stopped for lunch at a country villa.  A salad of farro, tomato and parmesan with their house olive oil was one of our luncheon dishes.  It left a lasting memory.  So, when I saw that Tuscan Fields was sponsoring a scholorship to one of my favorite food blog conferences Eat, Write, Retreat I was all in.  All I need do is tell you about this new product being imported here to the U.S., write a fabulous recipe that the judges will find irresistible and WIN!  

With thoughts of a memorable Tuscan Fields Farro dish, new relatiionships and having a winning recipe here’s mine.  Enjoy!

Ingredients

1 1/4C Tuscan Fields Farro, cook according to package directions
3/4C of fresh mint & basil, julienne (hit julienne for a how-to lesson)
1C of sweet baby tomatoes, sliced lengthwise
1/2C of Parmesan Lemon Vinaigrette (see below)
Kosher Salt - to taste
Freshly ground pepper - to taste

Process

Once Farro is done, drain in a sieve and run cool water over it to stop the cooking.

With a small spoon gently move the farro around to cool all the way through.

Let the farro drain in the sieve for up to 10 minutes.  

Take the farro and place it into a medium size bowl with all other ingredients.  Mix thoroughly until herbs, tomatoes and vinaigrette are combined.  Taste for salt and pepper and add to your own distinct taste.  

Place salad on a large platter and serve family style.  

Yields up to 8 side servings.

*Great with chicken, fish or just as a side salad.

*Perfect for a summertime picnic dish too!

Parmesan Lemon Vinaigrette

Ingredients

1/2C of freshly squeezed lemon juice 
3/4C of extra virgin olive oil
1C of parmesan reggiano, finely grated
1/2tsp of freshly ground pepper

Process

Place all ingredients into a plastic or glass container with lid.  Seal tightly and shake vigorously until all ingredients are incorporated.  Pour half over your farro salad.

*Can be used for any type of salad and or as a dipping sauce.
*1-week life in refrigerator tightly sealed.