apple picking

we came home with loads of fruit from apple picking at stuart's farm over the weekend and wanted to come up with some new recipes. they may not be the most beautiful northern spy, macoun, baldwin and mutsu apples due to some late season rain but they taste great - it was so much fun to walk through the orchards on a cool overcast day, tasting apples before we picked them to ensure the most tart flavor and crunchy texture before filling our bags. we'll post a sweet apple recipe soon but on this cold rainy almost wintry feeling evening in nyc a savory dish felt more appropriate. there are many classic combinations but few are better than pork, apples & sage - this dish is a simple roast dinner and the apples become unbelievably tender and creamy.

Roast Pork Loin with Apples & Sage

serves 6 to 8

4 tbs olive oil, divided

3 1/2 lbs boneless pork loin roast

1 tablespoon kosher salt

1 tablespoon freshly ground black pepper

6 to 8 small tart apples, quartered or cut into wedges

6 large leaves fresh sage, chopped

6 cloves garlic, chopped

preheat oven to 425 degrees F.

grease a large baking dish with 1 tbs olive oil. place pork roast in fat side up and season all over with salt, pepper and 1 tbs oil. arrange apples around meat and drizzle with remaining oil. sprinkle pork and apples with sage and garlic. roast for about 1 hour or until temperature reaches 140 degrees F. let rest 10 to 15 minutes before slicing to serve with apples. enjoy!

pork & more pork

fall is here! our favorite time of year for so many reasons but especially for the food. we've been dreaming of warming soups and stews. choucroute garni is an amazing Alsatian dish revolving around sauerkraut and pork, mmm. there are many specific ingredients that are supposed to be in the dish to make it authentic but we decided to put in what we had and what we like. it also involves making a bouquet garni, which sounds fancy, but is really just a combination of herbs and spices tied up in a cute bundle. make sure to serve this feast with a lovely spread of various mustards, pickles or picked vegetables, boiled potatoes with melted butter and your favorite imported beer or a glass of white wine. check back soon for a spicy homemade mustard recipe that would be a fun addition as well. enjoy!

Choucroute Garni

serves 8

3 bay leaves

5 garlic cloves, smashed

1 tsp whole black peppercorns

1 tsp whole fennel seeds

1/2 lb thick cut smoked bacon, cut in half

2 onions, cut into wedges

1 lb smoked pork butt, sliced 1-inch thick

4 cups sauerkraut, rinsed and drained

375ml dry white wine

4 smoked pork sausages such as kielbasa

4 veal and pork sausages such as bratwurst

place bay leaves, garlic, peppercorns and fennel seeds in a small square of cheesecloth and tie into a bundle with kitchen twine. heat a large dutch oven over medium high heat. add bacon and cook until crisp and most of the fat is rendered. remove and set aside. add onions and cook 5 minutes until translucent. add pork butt and sauerkraut and fill with white wine. bring to a boil, reduce to a simmer and cook 45 minutes. using the tip of a pairing knife poke a few holes in each sausage to prevent them from bursting. add to the dutch oven with the reserved bacon, cover and cook until heated through, about 20 minutes. heat a large skillet over medium high heat and transfer sausages to skillet. cook about 5 minutes per side or until nicely browned. drain sauerkraut and arrange on a serving platter. add sausages, pork butt and bacon and serve.

ribs

ribs are something we have wanted to make for a long time, but they always seem to be something that we figure are always gonna be better at a bbq joint somewhere in the south.  but this week, we decided to give it a try.  these pork ribs are made with our spice rub and a homemade bbq sauce.  we think they can be great on their own, but we think the combo of the two is heavenly.  we decided to go the route of not smoking, just a little time in the oven and a few minutes on the grill.  we thought they were amazing, but let us know what you think.

BBQ Pork Ribs

dry rub

1 tbs chili powder

1 tbs smoked paprika

1/2 tbs cumin

1/2 tbs instant espresso 

2 tbs brown sugar

1 tsp salt

1/2 tsp pepper

1 tsp garlic powder

in a small bowl combine all ingredients.

bbq sauce

1 cup ketchup

1/4 cup molasses

1/4 cup applejack

1/8 cup dijon mustard

2-3 tbs hot sauce

1 tbs worcestershire sauce

1/2 onion

2 cloves garlic

1 tbs butter

1 tbs cider vinegar

in a stock pot melt butter, add garlic and onion and cook until onions are translucent.  add all other ingredients into pot, and bring to a boil.  lower heat and cook 10 minutes to combine flavors, stirring every minute or so.  with a emulsion blender, blend all ingredients until smooth.

pork ribs

2 lbs pork babyback ribs (a little over or under 2 lbs is fine)

1 12 oz. beer

remove the white membrane on the back of the ribs.  sprinkle the ribs with the spice rub and work into entire rack, top and bottom.  place rib rack into roasting pan and pour beer into bottom of pan.  cover with foil and cook in oven for 2 hours at 300 degrees.  remove from pan and place on bbq grill at medium heat, top side up.  slather on bbq sauce and flip to other side and slather on more sauce.  repeat for 10 mins flipping and slathering frequently.  remove from grill, cut and serve with side of bbq sauce.  

the pig burger

when planning out a burger week, i think we might have had a list of choices twelve to fourteen deep.  when narrowing them down, we had a discussion about whether a burger has to be beef or if the only suitable substitute is turkey or veggie.  we came to the conclusion that if its ground, it can be a burger.  well, to a point i guess.  here we wanted to bring a variation of a sort of pulled pork sandwich, but with a burger twist.  in our minds we nailed it, but it is all up to personal interpretation.  again we just have a list of what we had involved, but feel free to add and take away as you wish.

The Pig Burger

onion bun

honey mustard

ground pork and chorizo patty (2 parts pork, 1 part chorizo)

thick & sweet bbq sauce

coleslaw

sweet dill pickle slices

frikadellers

i grew up in a house that holds many different food traditions and some of them happen to be danish. frikadellers are danish meatballs and common in most scandinavian countries - if you've ever been to ikea, i'm sure you've seen the swedish meatballs in the frozen foods near the lingonberry jam, creamed herring and that awesome soft serve ice cream! we make frikadellers every christmas eve but i was recently reminded of them in gourmet's may review of this cookbook which sounds great. has anyone gotten it yet? i think everyone probably makes their frikadellers a little differently but this is my favorite way - enjoy them with some boiled red potatoes and chopped dill!

Danish Meatballs

1/2 pound ground beef

1/2 pound ground pork

1 egg, beaten

1 small red onion, diced

1 tbs ground cardamom

4 tbs unsalted butter

2 tbs olive oil

2 tbs all-purpose flour

1 cup sour cream

lingonberry jam for garnish

in a large bowl, combine beef, pork, egg, onion and cardamom and season with salt and pepper. form into small balls about the size of walnuts, rolling them between your hands. heat 1 tbs butter and 1 tbs oil in a skillet and fry the meatballs in batches, turning to brown on all sides. transfer the cooked meatballs to a small sheet pan and set aside. continue to fry, adding remaining 1 tbs butter and 1 tbs oil, until all meatballs are cooked. add remaining 2 tbs butter and melt. whisk in flour and cook for a few minutes until golden brown. remove from heat and very carefully add 1 cup water (pan will bubble and splatter). return to the heat and whisk in sour cream and season with salt and pepper. add meatballs and simmer for 10-15 minutes, until sauce thickens and meatballs are cooked completely. serve frikadellers with sauce, lingonberry jam and boiled potatoes. enjoy!

five spice pork

this is a dish that really shows of the simplicity of asian cuisine. it's refreshing that something so basic can be so comforting - a big bowl of warm noodles, rich broth, tender pork and hearty greens. we could eat something like this every day! it's always fun and inspiring to slowly walk through the aisles of your local asian grocery and that's where we found these gorgeous soba noodles, spicy sambal oelek and gai lan. gai lan is also known as chinese kale or chinese broccoli and is very similar in taste to broccoli raab.

Five Spice Pork with Soba Noodles & Miso

1 lb pork tenderloin

1 tbs sesame oil

1 tbs ground coriander

1 tsp five spice powder

32 oz reduced sodium chicken stock

8 oz soba noodles

6-8 crimini mushrooms, sliced

2 tbs white miso paste

1 small bunch asian leafy greens (gai lan or choy sum), sliced

2 tbs soy sauce

3 green onions, thinly sliced

1-2 tbs sambal oelek, optional (hot chili paste)

preheat oven to 400 degrees F. rub pork tenderloin with a few drops of sesame oil and coat well with coriander, five spice, salt and pepper. roast until cooked through, about 25-30 minutes. cover with foil and let rest 5 minutes before thinly slicing.

in a large saucepan, bring stock and 1 cup water to a boil. add the noodles and mushrooms and simmer for 3-4 minutes. whisk in miso paste and add leafy greens. continue to simmer until greens are wilted, about 3-4 minutes. stir in soy sauce and remove from heat.

divide noodles and vegetables between bowls, top with sliced pork and cover with broth. garnish with a few more drops of sesame oil, sliced green onion and a little sambal oelek for heat. enjoy!

bacon

everything really is better with bacon. remember that extra pork belly we mentioned last week? well, it magically became bacon after seven days of resting in the refrigerator, covered in a combination of salt, sugar and aromatic spices. besides sending friends home with slabs of cured pork belly, we had lots of bacon for breakfast with eggs, cooked up beautiful lardons to go in all our salads and made plenty of simple sandwiches like the blt pictured. we really needed one of these! making bacon was an easy and fun process i highly recommend trying at least once in your lifetime. enjoy!

Home-Cured Bacon

2 1/2 lbs skin-on pork belly

3 tbs kosher salt

2 tbs peppercorns

2 bay leaves

1 1/2 tbs sugar

1 1/2 tbs brown sugar

1/2 tbs garlic salt

1 tsp ground espresso

1 tsp ground cloves

1 tsp ground allspice

trim pork belly to square off edges so you have a nicely shaped slab. rinse the pork, pat it dry and transfer to a large sheet of parchment paper. in a spice grinder, combine salt, peppercorns and bay leaves and grind. in a small bowl, combine with remaining ingredients. rub seasoning all over pork. transfer to a gallon plastic bag and seal. refrigerate on a sheet tray for 7 days, flipping the bag every other day. some brine will accumulate in the bag. after 7 days, the bacon should feel firm to the touch. remove bacon from the bag and wash thoroughly under cold water. pat dry with paper towels. preheat oven to 200 degrees F. roast bacon on a sheet pan until meat is lightly browned and internal temperature reaches 150 degrees F, about 2 hours. transfer to a cutting board and cool. slice off the skin. once completely cool, wrap in plastic wrap and refrigerate for up to 10 days or freeze for up to 3 months. thinly slice with a long sharp knife or cut into lardons to fry.

restaurant week- tuesday

so, our tuesday post of our favorite restaurant recipe week, just happens to be un-fittingly called "monday meatballs."  these lovely treats come from one of the most amazing places in the world, A16.  this san francisco staple is a chestnut street treat, serving southern italian food, named from the italian motorway that runs from naples to canosa.  when we were lucky enough to eat here, we were floored by the house-cured salumi and some of their amazing pizzas. although this cookbook has many unreal recipes, we chose the monday meatballs, one of our all time favorites.  we recommend grinding the meat yourself if you can, and eat them fresh out of the oven.  if there is any book to pick up this year, this might be the one.  

Monday Meatballs

(from A16)

10 oz. boneless pork shoulder, cut into 1 inch cubes and ground in a meat grinder or food processor

10 oz. beef chuck, cut into 1 inch cubes and ground in a meat grinder or food processor

6 oz. day-old country bread, torn into chunks and ground in a food processor

2 oz. pork fat, cut into 1 inch cubes and ground in a meat grinder or chilled in a freezer for 15 mins. and chopped in a food processor

2 oz. prosciutto, cut into 1 inch cubes and ground through a meat grinder or chopped in a food processor

1 cup loosely packed fresh flat leaf parsley leaves, coarsely chopped

1 tbs plus 2 tsp kosher salt

2 tsp dried oregano

1 1/2 tsp fennel seeds

1 tsp dried chile flakes

2/3 cup fresh ricotta, drained if necessary

3 eggs, lightly beaten

1/4 cup whole milk

1 (280z.) can san marzano tomatoes with juices

handful of fresh basil leaves

block of grana for grating

extra virgin olive oil for finishing

preheat the oven to 400 degrees F.  coat 2 rimmed baking sheets with olive oil.

in a large bowl, combine the pork, beef, bread, pork fat, prosciutto, parsley, 1 tbs of salt, oregano, fennel seeds, and chile flakes and mix with your hands just until all of the ingredients are evenly distributed. set aside.

in a separate bowl, whisk together the ricotta, eggs, and milk just enough to break up any large curds of ricotta.  add the ricotta mixture to the ground meat mixture and mix lightly with your hands just until incorporated.  the mixture should feel wet and tacky.  pinch off a small nugget of the mixture, flatten into a disk, and cook it in a small saute pan.  taste it, and adjust the seasoning of the mixture of salt if needed. form the mixture into 1 1/2 inch balls each weighing about 2oz., and place on the prepared baking sheets.  you should have about 30 meatballs.

bake, rotating the sheets once from front to bake, for 15 to 20 minutes, or until the meatballs are browned.  remove from the oven and lower the oven temperature to 300 degrees F.  

sprinkle the tomatoes with the remaining 2 tsp salt, and then pass the tomatoes and their juices through a food mill fitted with a medium plate.  alternatively, put the entire can of tomatoes in a large bowl, don an apron, and squeeze the tomatoes into small pieces with your hands.

pack the meatballs into 1 large roasting pan or 2 small roasting pans.  pour the tomato sauce over the meatballs, cover tightly with foil, and braise for 1 to 1 1/2 hours, or until the meatballs are tender and have absorbed some of the tomato sauce.

pull the pans out of the oven and uncover.  distribute the basil leaves throughout the sauce.

for each serving, ladle meatballs with some of the sauce into a warmed bowl.  grate grana over the top, drizzle with olive oil to finish, and serve immediately.