Serious Eats: RecipesTrotters and Hocks Bo SsamShrimp SaganakiApple Cider Doughnut CakeGluten-Free Hush Puppies'Go Home Thomas' Egg and Sausage SandwichWhole Wheat Apricot-Walnut BreadPumpkin Cheesecake BarsShrimp Fried Rice with Nam Prik Pao and Crispy LemongrassSteamed Walleye with Tatsoi, Ginger, and ScallionsOlympic Provisions' Porchetta SandwichClassic Breakfast SandwichTele-Graham CrackersRoasted Pork Chops With Drunken Honeycrisp ApplesOnion, Bacon, and Swiss Cheese StrataFive Spice Pork with Asian Slaw
tag:www.seriouseats.com,2012:/recipes//34 2012-10-02T20:20:49Z Our Favorite Recipes, Curated and Collected Movable Type Enterprise 4.34-en tag:www.seriouseats.com,2012:/recipes//34.224132 2012-10-02T20:30:17Z 2012-10-02T20:20:49Z Crispy roasted pork trotters with two sauces in fresh Korean-style lettuce wraps. Chichi Wang http://mostlytripe.com/
[Photograph: Chichi Wang]
About the author: Born in Shanghai and raised in New Mexico, Chichi Wang currently resides in Manhattan, where she divides her time between writing, cooking, and tracking down the best noodles in the city. Visit her blog, Mostly Tripe.
Adapted from Momofuku by David Chang and Peter Meehan.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
Ingredients
serves serves 4 to 6, active time 20 minutes, total time about 12 hours
2 whole pork trotters with lower hocks still attached (3 pounds each, about 6 pounds total)
1/2 cup white sugar
1/2 cup plus 1 tablespoon kosher salt
For the Ginger-Scallion Sauce:
1 cup thinly sliced scallions, green and white parts
1 tablespoon ginger, minced or grated with a microplane grater
2 tablespoon neutral-tasting oil such as canola or grapeseed
1 teaspoon light soy sauce
1/4 teaspoon sherry or red wine vinegar
Kosher salt
For the Ssam Sauce:
1 tablespoon fermented bean-and- chili paste (ssamjang, available in many Asian markets, and online)
1-2 teaspoons chili paste (kochujang, available in many Asian markets, and online)
1/4 cup sherry vinegar
neutral-tasting oil such as canola or grapeseed
To Serve:
3 tablespoons brown sugar
2 cups plain white rice, cooked
1 to 2 heads bibb lettuce, leaves separated, washed and dried
Kimchi (available in many Asian markets, and online).
Procedures
Place the hock/trotters on a large plate or a tray. In a small mixing bowl, mix the white sugar and 1/2 cup of the salt. Rub the mixture over the hocks and trotter, both skin as well as meat. Transfer to a baking dish, cover with plastic wrap and place in the refrigerator for at least 6 hours, or overnight.
The next day, adjust an oven rack to the lower-middle position and preheat oven to 300°F. Remove the hocks/trotters from the refrigerator and discard any pork liquids that have pooled at the bottom of the dish. Place the hocks/trotters in a V-rack set in a roasting pan and roast until very tender, about 4 hours, basting with pan juices every 30 minutes after the first hour. Allow meat to cool for at least 2 hours, or refrigerate for up to 3 days before proceeding.
Make the ginger scallion sauce: Combine the scallions ginger, oil, soy sauce, and vinegar in a small mixing bowl. Season to taste with salt and set aside.
Make the ssam sauce: combine the chili pastes with the vinegar and oil in a small mixing bowl and set aside.
When ready to serve, preheat oven to 500°F. Combine remaining tablespoon salt with brown sugar. Rub the mixture over the cooked trotters/hocks. Roast in the oven until the skin is very dark and crispy, about 15 minutes. Serve immediately with sauces, rice, lettuce, and kimchi
]]> tag:www.seriouseats.com,2012:/recipes//34.223891 2012-10-02T18:37:00Z 2012-10-02T19:18:15Z An easy weeknight dinner for four with tender-crisp shrimp and plenty of sharp feta cheese. Yasmin Fahr
[Photographs: Yasmin Fahr]
Add an extra pinch or two of chile flakes if you prefer an even spicier tomato sauce.
About the Author: Yasmin Fahr is a food lover, writer, and cook. Follow her @yasminfahr for more updates on her eating adventures and discoveries, which will most likely include tomatoes. And probably feta. Happy eating!
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
Ingredients
serves serves 4, active time 30 minutes, total time 30 minutes
2 tablespoons olive oil
1 large red onion, thinly sliced (about 2 cups)
Kosher salt
4 medium cloves garlic, minced or grated with a Microplane (about 4 teaspoons)
2 tablespoons dried oregano, plus more for garnish
½ tablespoon dried red chile flakes
2 (28-ounce) cans whole peeled tomatoes, roughly chopped, juice reserved
20 large peeled and deveined shrimp (about 1 1/2 pounds)
2 cups crumbled feta
Crusty bread, for serving
Procedures
Heat oil in a 12-inch skillet over medium-high heat until shimmering. Add the onions and a pinch of salt and cook, stirring until they soften, about 3 minutes. Add the garlic, oregano, and chili flakes and cook, stirring constantly, until fragrant, about 30 seconds. Add the tomatoes and their juice.
As the tomatoes soften, break them up with a potato masher or wooden spoon. Continue to cook, stirring occasionally, until tomatoes come to a boil. Lower thheat to maintain a bare simmer and cook for 20 minutes, adding up to 1/2 cup water is sauce becomes too thick.
Add the shrimp and 1 ½ cups of the feta, stirring to combine. Cook until the shrimp are barely cooked through, about 3 minutes. Place in serving bowls and top with the remaining feta and a pinch of oregano. Serve immediately with bread.
]]> tag:www.seriouseats.com,2012:/recipes//34.223464 2012-10-02T16:45:00Z 2012-09-24T19:35:57Z Tiny and chubby apple cider doughnuts herald the fall season at the farmers' markets. This cake version is the 2.0 version. María del Mar Sacasa http://www.mariadelmarsacasa.com/
[Photograph: María del Mar Sacasa]
Tiny and chubby apple cider doughnuts herald the fall season at the farmers' markets. This cake version is the 2.0 version.
About the author: María del Mar Sacasa is a recipe developer, food stylist, and author of the food blog High Heels & Frijoles. Behind her girly façade lurks a truck driver's appetite. Read about her cravings and suffer through her occasional rants on Twitter @HHandFrijoles and Pinterest.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
Special equipment: bundt pan, electric mixer, rubber spatula, cooling rack
Ingredients
serves Serves 10 to 12, active time 30 minutes, total time 2 hours, 15 minutes
For the Cake:
9 tablespoons (4 1/2 ounces) unsalted butter, at room temperature
1 large Granny Smith apple (about 8 ounces), peeled, cored, and roughly chopped
1/2 cup (about 3 1/2 ounces) packed light brown sugar
3 large eggs, at room temperature
1/4 cup vegetable oil
1 teaspoon pure vanilla extract
For the Cinnamon Sugar Coating
6 tablespoons granulated sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
Procedures
For the Cake: Adjust oven rack to middle position and preheat oven to 350°F. Grease Bundt pan with 1 tablespoon butter.
In medium saucepan, bring chopped apple and cider to boil over medium-high heat. Reduce heat to medium and simmer until most of the cider has been absorbed and apples are easily smashed with a fork, 10 to 12 minutes. Remove pan from heat, cool 5 minutes, then pulse in food processor until pureed. Measure out 1 cup apple mixture and stir in milk; set aside.
In medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and mace; set aside.
In large bowl, beat remaining 8 tablespoons butter, sugar, and brown sugar on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Add oil and beat until incorporated, about 1 minute.
Decrease mixer speed to low and add flour mixture in three batches, alternating with apple mixture, scraping down sides and bottom of bowl with rubber spatula as needed. Increase speed to medium and beat mixture just until combined, about 20 seconds. Add vanilla and beat once more, just to combine, about 10 seconds.
Scrape batter into prepared pan. Bake until cake tester inserted in cake comes out clean, rotating cake halfway through baking, 30 to 35 minutes total. Transfer cake to cooling rack set inside baking sheet and cool in pan 10 minutes, then invert directly onto cooling rack.
For the Cinnamon Sugar Coating: Combine sugar, cinnamon, nutmeg, and salt in small bowl. Sprinkle warm cake with cinnamon sugar, using fingers to rub it onto sides.
Cool cake completely, about 1 hour.
]]> tag:www.seriouseats.com,2012:/recipes//34.223884 2012-10-02T14:34:14Z 2012-10-02T04:30:34Z This recipe works well with variations. While white rice flour makes traditional hush puppies, whole grain gluten-free flours (like brown rice flour or sorghum flour) can be used. The resulting hush puppies are slightly denser and fry up a little darker. Elizabeth Barbone http://www.glutenfreebaking.com
This recipe works well with variations. While white rice flour makes traditional hush puppies, whole grain gluten-free flours (like brown rice flour or sorghum flour) can be used. The resulting hush puppies are slightly denser and fry up a little darker.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
Special equipment: Deep fryer, wok, or Dutch oven
Ingredients
serves makes about 24 hush puppies, active time about 40 minutes, total time about 40 minutes
1 cup (5 ounces) gluten-free cornmeal
3/4 cup (3 ounces) white rice flour
3 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon seasoned salt or regular salt
1/2 teaspoon baking soda
1/2 teaspoon chipotle powder, optional
1/4 teaspoon xanthan gum
2 quarts vegetable oil
1/2 teaspoon onion powder (or 1 small onion, finely chopped)
In medium bowl, whisk together cornmeal, white rice flour, granulated sugar, baking powder, salt, baking soda, chipotle powder (if using), and xanthan gum.
Heat oil in a Dutch oven over high heat to 350°F and adjust flame to maintain temperature. Line a rimmed baking sheet with paper towels.
In a medium bowl, whisk together onion, garlic, milk, and egg. Pour wet ingredients into dry ingredients and stir together until smooth but some lumps remain. Drop batter, about 2 teaspoons at a time into hot oil until you have a dozen hush puppies. Fry for two minutes and then turn the hush puppies. Fry until deep golden brown, about 2 minutes longer. Remove hush puppies from the oil with a skimmer. Transfer to prepared baking sheet. Repeat with remaining batter. Serve warm.
]]> tag:www.seriouseats.com,2012:/recipes//34.224339 2012-10-02T12:05:05Z 2012-10-02T15:05:13Z While many restaurants offer over-the-top dishes of fried meats smothered in gravy, Southeast Portland's Toast offers simpler (but no less hangover-curing) dishes like their egg and sausage sandwich puzzlingly named 'Go Home Thomas.' Their recipe offers directions for making each element from scratch, including the English muffin. Kate Williams http://cookingwolves.wordpress.com
'Go Home Thomas' Egg and Sausage Sandwich [Photograph: Bruce Wolf]
Weekend brunch was pretty much a given when I lived in Portland. Somehow I braved the inevitable long lines in the rain on many a Saturday (free coffee helps) in hopes of demolishing a platter of build-your-own hash browns or an egg and bacon sandwich.
Laurie Wolf devotes an entire chapter to the meal in Portland, Oregon Chef's Table, a testament to its popularity. While many restaurants offer over-the-top dishes of fried meats smothered in gravy, Southeast Portland's Toast offers simpler (but no less hangover-curing) dishes like their egg and sausage sandwich named 'Go Home Thomas.' Their recipe offers directions for making each element from scratch, including the English muffin.
Why I picked this recipe: Egg and sausage may seem like an obvious choice for a brunch recipe, but this totally DIY recipe had me excited to try my hand at homemade English muffins.
What worked: The muffins were full of nooks and crannies, and the smoked paprika in the sausage was an inspired addition.
What didn't: I would have liked a little less sausage and a little more cheese in my sandwich (who doesn't want more cheese?), but that is easily fixed next go-around.
Suggested tweaks: Be sure to well-season the sausage mixture before cooking; you can test a small bit in a skillet before assembly to make sure you've added enough salt. Also, scrambling the eggs was a fine option (especially when making several sandwiches at once), but I'm sure the dish would be great with a runny fried egg instead. Reprinted with permission from Portland, Oregon Chef's Table by Laurie Wolf. Copyright 2012. Published by Lyons Press. Available wherever books are sold. All rights reserved.
Ingredients
serves serves 6, active time 1 hour, total time 12 to 24 hours
For the Sausage
1 pound ground pork
2 cloves garlic, minced
1/2 teaspoon thyme
Smoked paprika, to taste
Salt and black pepper, to taste
 
For the Muffins
3 1/4 plus 1 cup all-purpose flour
3 1/4 cups bread flour
1 tablespoon plus 1 teaspoon salt
1 tablespoon plus 1 teaspoon dry active yeast
1 tablespoon sugar
3 cups water
1 cup cornmeal
 
For the Eggs
12 large eggs
Salt and black pepper, to taste
2 tablespoons unsalted butter
 
1 cup grated white cheddar cheese, for assembly
Procedures
For the sausage, combine the sausage ingredients in a medium bowl. Let sit in refrigerator for 12 to 24 hours. Divide into six portions and press into circles. Cook on griddle for 5 to 6 minutes per side. Drain on paper towels.
For the muffins, mix the 3 1/4 cup all-purpose flour, bread flour, salt, yeast, sugar, and water in large bowl. Add the water and mix until all ingredients are incorporated. Cover; let the dough double in size (2 to 3 hours at room temperature, or in the refrigerator overnight).
After the dough has doubled, mix together remaining all-purpose flour and cornmeal, and liberally flour counter with cornmeal mixture. Transfer the dough to counter and roll out the dough until approximately 3/4- to 1-inch thick.
Cut dough into rounds [Ed note: I used a 3-inch biscuit cutter] and place on a well-oiled griddle on low to medium heat. Let brown on one side, flip, and oil again. The muffins will be done when they push back readily in the center.
For the eggs, whisk the eggs with salt and pepper in a medium bowl. Add butter to a nonstick pan and stir to cook. Keep stirring the eggs into the center of the pan; try to keep the eggs almost omeletlike, not small pieces.
To assemble, Toast six muffins until golden brown. Place a sausage patty on six halves, then some scrambled eggs, top with cheese, and cover with other muffin halves.
]]> tag:www.seriouseats.com,2012:/recipes//34.221468 2012-10-02T11:45:00Z 2012-10-02T17:48:22Z Lightly sweetened with maple syrup and full of apricots and walnuts, this extra hearty bread is just what you want on a cool fall morning. Carrie Vasios http://twitter.com/carrievasios
[Photograph: Carrie Vasios]
Lightly sweetened with maple syrup and full of apricots and walnuts, this extra hearty bread is just what you want on a cool fall morning.
adapted from The King Arthur Flour Baker's Companion
About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios
Special equipment: stand mixer, 8 1/2 by 4 1/2-inch loaf pan
Ingredients
serves makes 1 loaf, active time 20 minutes, total time 3 hours 30 minutes
1 1/2 tablespoons instant yeast
3 1/2 cups (about 14 ounces) whole wheat flour
2 teaspoons salt
1 1/2 cups water
6 tablespoons maple syrup
3 tablespoons olive oil
1 cup diced dried apricots
1/3 cup chopped walnuts
Procedures
In the bowl of a stand mixer, whisk together yeast, flour, and salt. Add water, maple syrup, and olive oil to the bowl and stir until a shaggy dough forms. Stir in apricots and walnuts; let rest 10 minutes.
Use the dough hook attachment of the stand mixer to knead the dough on low speed until elastic, 10 minutes. Lightly grease a large bowl with olive oil and place dough in the bowl. Cover and let rise in a warm place until doubled in volume, about 1 hour.
Lightly grease loaf pan with olive oil. Place dough in pan and smooth to fill. Cover with a towel and let rise in a warm place for 1 hour.
Preheat oven to 350°F. Bake bread until golden, about 45 minutes. If the crust is coloring too much towards the end of baking, cover loosely with foil. Turn bread out of pan and transfer to a wire rack to cool.
]]> tag:www.seriouseats.com,2012:/recipes//34.224365 2012-10-01T20:30:00Z 2012-09-29T00:08:30Z Welcome fall, but keep it light. These airy bars from Baked Elements: Our 10 Favorite Ingredients still pack plenty of pumpkin and spice. Sweet cream cheese frosting is just a bonus. Emma Kobolakis
[Photograph: Tina Rupp]
Welcome fall, but keep it light. These airy bars from Baked Elements: Our 10 Favorite Ingredients still pack plenty of pumpkin and spice. Sweet cream cheese frosting is just a bonus.
1⁄2 cup pecans, toasted (page 19), coarsely chopped (optional)
Procedures
For the Sweet Pastry Dough Butter the bottom and sides of a 9-by-13-inch glass or light-colored metal baking pan. Line the bottom with a sheet of parchment paper and butter the parchment.
Place the flour, sugar, and salt in a food processor and pulse until combined. Add the butter and pulse until sandy (6 to 10 quick pulses). In a small bowl, whisk the egg and add it to the food processor. Pulse just until the dough begins to hold together (if the dough seems exceedingly dry and crumbly, add a teaspoon of water and pulse again). Form the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour or overnight.
Dust a work surface with a sprinkling of flour. Using a rolling pin, roll the dough into a rectangle slightly larger than 9 by 13 inches (the size of the pan) and about 1⁄4 inch thick. The dough might be sticky, so turn it with a bench knife or spatula as needed and keep the work surface floured. Some people find it easier to roll the dough between two layers of parchment paper—this can make it less messy and easier to transfer to the pan.
Ever so gently, guide the dough into the pan and lightly press it—without pulling—into the bottom; it is not necessary to bring the dough up the sides of the pan, only to completely cover the bottom of the pan. Trim off any excess. Place the pan in the freezer for 30 minutes.
Preheat the oven to 375°F.
Remove the pan from the freezer, line it with aluminum foil, and fill it three-quarters full with pie weights or dried beans. Bake for 15 minutes, then remove the foil and weights and bake for another 10 minutes, until the crust is lightly browned. Transfer the pan to a wire rack to cool. Reduce the oven temperature to 300 degrees F.
For the Pumpkin Cheesecake Filling In the bowl of a standing mixer fitted with the paddle attachment, beat the cream cheese on medium speed just until it is lump free and smooth. Do not overbeat or the tops of the bars may crack. Add the sugar and beat again until well combined, about 2 minutes.
In a large bowl, whisk together the pumpkin puree, maple syrup, vanilla bean paste, salt, cinnamon, nutmeg, ginger, and allspice. Add this mixture to the cream cheese mixture and beat on medium-low speed until completely combined. Scrape down the sides and bottom of the bowl and add the eggs, one at a time, beating well after each addition, then beat until the mixture is smooth. Note: This batter is slightly looser than the average cheesecake batter.
Pour the mixture over the crust and bake for 23 to 30 minutes, or until the bars are set and slightly puffy (if the tops start to crack, the bars are overbaked). Transfer the pan to a cooling rack and allow the bars to come to room temperature, then refrigerate until chilled, at least 2 hours.
For the Cream Cheese Frosting In the bowl of a standing mixer fitted with the paddle attachment, beat the butter until it is completely smooth. Add the cream cheese and beat until combined. Add the confectioners' sugar, vanilla, and salt and beat until smooth (be careful not to overbeat the frosting or it will lose its structure). The frosting can be made a day ahead: after mixing, cover the bowl tightly and refrigerate; let it soften to room temperature before using.
Use an offset spatula to spread the frosting evenly across the top of the filling layer. If you like, sprinkle the pecans evenly over the top of the frosting. Place the bars in the refrigerator for 30 minutes to set before cutting and serving.
The bars can be stored in the refrigerator, tightly covered, for up to 3 days.
Notes: Nam Prik Pao, also known as Thai chili jam, is available at most well-stocked Asian grocery stores and online. It also goes by "roasted chili paste" or "roasted chili paste in soybean oil."
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
Ingredients
serves serves 4, active time 20 minutes, total time 20 minutes
4 stalks lemongrass
1/2 cup vegetable oil
3/4 pound medium shrimp, peeled and deveined
1/4 cup Nam Prik Pao (see note above)
4 cups leftover cooked long-grain rice
Fish sauce, to taste
1 lime, cored and quartered
1/2 English cucumber, peeled and sliced
Procedures
With a sharp knife, trim off the ends of lemongrass stalks and slice them crosswise as thinly as possible. Stop when the purple rings inside the stalks disappear. Reserve woody parts of lemongrass for another use.
Put lemongrass slices and oil in an 8-inch skillet or a 1-quart saucepan; set over low heat. Stir constantly until lemongrass turns light brown, 3 to 4 minutes. Remove pan from heat immediately. The color of the lemongrass will deepen a bit more with the residual heat; at this point, fish out the lemongrass, reserve the oil, and set it aside.
Heat a 12-inch skillet or wok over high heat. Add 2 tablespoons of the reserved lemongrass-infused oil to the skillet, followed by shrimp; stir. Once shrimp starts to turn opaque, about 2 minutes, add rice and Nam Prik Pao; stir until rice kernels are thoroughly coated with Nam Prik Pao.
Season fried rice with fish sauce to taste. Serve fried rice with a few slices of cucumber and one quarter of lime per serving.
]]> tag:www.seriouseats.com,2012:/recipes//34.223919 2012-10-01T18:45:06Z 2012-10-01T19:04:51Z I'm not sure why steaming fish always scares me. Perhaps it's the cleanup, which too often takes longer than I'd like. But what if could find a way to steam that was actually easy, perhaps by cooking everything together on one plate? Nick Kindelsperger http://www.thepauperedchef.com
[Photograph: Nick Kindelsperger]
About the author: Nick Kindelsperger is the editor of Serious Eats: Chicago. He loves tacos and spicy food. You can follow him as @nickdk on Twitter.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
Special equipment: wok, aluminum foil
Ingredients
serves serves 2, active time 30 minutes, total time 30 minutes
2 tablespoons soy sauce
2 tablespoons rice wine
2 teaspoons sesame oil
2-inch piece of fresh ginger, peeled, half minced and half thinly sliced
8 scallions, ends trimmed, half minced and half cut into 1-inch pieces
1/2 bunch tatsoi (or other greens), stems removed
2 Walleye fish fillets, about 6 ounces each (whitefish, tilapia, or catfish would also work)
Cooked white rice (for serving)
Procedures
In a medium-sized bowl, whisk together the soy sauce, rice wine, sesame oil, minced ginger, and 1/2 of the minced scallions.
Arrange the tatsoi leaves on a 10 1/2-inch heat-proof serving plate, along with the sliced ginger and 1-inch pieces of scallions. On top, add the walleye fillets. Spoon a couple tablespoons of the sauce on top of the fish.
Add 1 inch of water to the bottom of a 14-inch flat-bottomed wok, bring to a boil over high heat, and then reduce the heat to maintain a strong simmer. Meanwhile, roll a 1- by 3-foot sheet of heavy duty aluminum foil into a 1-foot long rope-like piece, then form it into a ring, while keeping the sides about two inches tall. Place in the wok, then carefully add the plate on top. There should be space around the edge of the plate for the steam to come up. (If not, carefully remove the plate, remove foil with tongs, and reshape until it supports the plate above the liquid.
Cover the wok, and let the fish steam until it is fully cooked and flakes easily with a fork, 8 to 10 minutes. The water shouldn't run out, but if it does, add some more in. When done, carefully remove the plate, divide the contents between two plates. Serve with white rice and more of the sauce.
]]> tag:www.seriouseats.com,2012:/recipes//34.224349 2012-10-01T16:24:41Z 2012-10-01T15:03:11Z When Olympic Provisions opened up shop in 2009 (see our tour here), it was the first salumeria in Oregon officially licensed to produce and sell their own charcuterie. From then it was only a matter of time before the salumeria launched a couple of successful restaurants and a meat processing plate. Their food is, naturally, meat-centered, and their Porchetta Sandwich featured in Laurie Wolf's Portland, Oregon Chef's Table, is truly a testament to the pig. Kate Williams http://cookingwolves.wordpress.com
Porchetta Sandwich [Photograph: Bruce Wolf]
When Olympic Provisions opened up shop in 2009 (see our tour here), it was the first salumeria in Oregon officially licensed to produce and sell their own charcuterie. From then it was only a matter of time before the salumeria launched a couple of successful restaurants and a meat processing plate. Their food is, naturally, meat-centered, and their Porchetta Sandwich featured in Laurie Wolf'sPortland, Oregon Chef's Table, is truly a testament to the pig.
The porchetta itself is a relatively simple one: the belly is brined in a melange of Italian herbs and spices before being wrapped around Italian sausage, browned, and slow roasted in the oven. Once cooked, the sandwich assembly is a quick slice, heat, and serve process. It's a barebones sandwich, but a tasty one.
Why I picked this recipe: Do I need to explain the appeal of slow-roasted pork belly?
What worked: I'd hesitate to call this a true porchetta roast, given that it is simply a roasted belly filled with sausage, but whatever it is, the end result is rich, flavor-packed, and makes for a delightfully porky sandwich.
What didn't: The brine recipe makes a ton. You could cut everything in half and it'd still cover the belly just fine. In addition, the recipe doesn't offer much in the way of sandwich assembly directions, directing to heat and serve on bread, but the picture (and online menu) suggests that Olympic Provisions serves their porchetta with mayonnaise and balsamic-glazed onions. Sounds like a good idea to me.
Suggested tweaks: Next time, I'd try crisping the porchetta slices in a bit of rendered fat instead of warming in broth for a crunchier take on the sandwich. I'd also mix up my own Italian sausage from scratch. Finally, the porchetta would also make an excellent sub for bacon in a BLT.
Reprinted with permission from Portland, Oregon Chef's Table by Laurie Wolf. Copyright 2012. Published by Lyons Press. Available wherever books are sold. All rights reserved.
Ingredients
serves serves 4, active time 30 minutes, total time 48 hours
1 2-pound pork belly, skin removed
1 gallon water
1 cup kosher salt
1/2 cup granulated white sugar
6 bay leaves
2 tablespoons black peppercorns
2 tablespoons fennel seed
2 tablespoons chile flakes
1/2 to 3/4 pound loose Italian sausage
2 tablespoons olive oil
Chicken or other meat broth
Procedures
Combine water, salt, sugar, bay leaves, peppercorns, fennel seed, and chile flakes in large pot and bring to a boil. Cool to room temperature. Submerge belly in the brine and refrigerate for 24 hours. Drain off brine.
Spoon 1/2 to 3/4 pound loose Italian sausage of your liking down the center of the belly. Roll the belly up tightly around the sausage and tie into a roast with kitchen twine.
Preheat the oven to 350°F. Heat a wide, heavy-bottomed pan or wide pot over medium-high heat and add about 2 tablespoons of olive oil to coat the bottom of the pan. Place the porchetta roast in the pan and sear well on all sides, browning evenly. When roast is seared, place it in a roasting pan and tent loosely with foil. Place the pan in the oven and roast until the porchetta reaches an internal temperature of 135°F. Take out of the oven and cool. Chill thoroughly in the refrigerator overnight.
Slice the chilled porchetta into desired thickness. Heat slices in 1 or 2 inches of chicken or meat broth or lightly salted water, until slices are cooked through, tender, and delicious. Serve on your favorite bread and prepare yourself for a fine porchetta sandwich. Note: If you bring the roast up to 165°F, you can slice and serve it as a main course. Chilled slices of porchetta can also be pan-seared in fat.
]]> tag:www.seriouseats.com,2012:/recipes//34.224350 2012-10-01T13:23:39Z 2012-10-01T12:42:36Z The breakfast sandwich gets a little special attention and goes from ho-hum on-the-go meal to morning spectacular. María del Mar Sacasa http://www.mariadelmarsacasa.com/
About the author: María del Mar Sacasa is a recipe developer, food stylist, and author of the food blogs High Heels & Frijoles and Cookin' and Shootin'. Behind her girly façade lurks a truck driver's appetite. Read about her cravings and suffer through her rants on Twitter @HHandFrijoles and see her constant stream of food images on Instagram: mdmsacasa
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
Special equipment: paper towels, large baking sheet, large skillet, spatula
Ingredients
serves Makes 2 sandwiches, active time 20 minutes, total time 20 minutes
2 Kaiser rolls, split in half
2 tablespoons unsalted butter, softened
4 strips thick-cut bacon
3 ounces thinly sliced deli ham
4 large eggs
Salt and pepper
4 thin slices yellow American cheese
Procedures
Place 2 paper towels on large baking sheet. Spread interior and exterior of rolls with butter.
Cook bacon in large skillet over medium heat until crisp and golden on both sides, about 7 minutes. Transfer to paper towels.
Add ham to now empty skillet and cook just to warm through, about 20 seconds. Transfer to baking sheet. Add eggs to skillet and season with salt and pepper. Cover and cook to desired doneness, 4 to 6 minutes. Carefully transfer to baking sheet.
Place rolls, cut-side down, in now empty skillet and cook until light golden, about 2 minutes. Flip over with spatula, then top bottom side of each roll with half of ham, 2 bacon strips (broken in half), 2 eggs, and 2 cheese slices. Place top roll over cheese and lightly press down with spatula. Flip and cook until top is light golden, about 2 minutes. Transfer to plates; serve.
]]> tag:www.seriouseats.com,2012:/recipes//34.224178 2012-10-01T11:45:00Z 2012-09-28T20:47:37Z Label these graham cracker cookie sandwiches with a sweet message before sending them to a friend. cakespy http://www.cakespy.com
[Photographs and original illustrations: Cakespy]
For a fancier version of these portable sweets, you could make your own graham crackers (such as these), but if you want to keep it basic, use the store-bought variety. As for writing your messages, be sure to use a writing icing versus a "gel" icing, because those types will not harden enough to mail, and you don't want your message to smear in transit!
About the author: Jessie Oleson is a writer, illustrator, gallery owner, and cake anthropologist who runs Cakespy, an award-winning dessert website. Her first book came out in October 2011; she is currently at work on her second book.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
Special equipment: Waxed paper, small boxes, padded mailers (if shipping)
Ingredients
serves Makes 12 sandwiches, active time 20 minutes, total time 1 hour
6 graham crackers
1/2 pound (2 sticks) butter, softened
6 to 8 cups confectioners' sugar
2 teaspoons vanilla
1 to 2 tablespoons milk or cream
Writing icing, such as Cake Mate writing Icing Decorator Tubes (tubes marked "Gel Icing" will not work as they do not harden!)
Small boxes (jewelry boxes, available at most craft or packaging supply stores, work nicely)
Padded mailers
Procedures
Break each graham cracker in half so that you have two square pieces. Set to the side.
Prepare the frosting filling. In the bowl of a stand mixer fitted with a paddle attachment, cream butter until very smooth, about 3 minutes on high speed. Reduce speed to low and add about 3 cups of confectioners' sugar. Continue beating on low speed until incorporated.
Pause to scrape down the sides of the bowl. Add vanilla. Add remaining confectioners' sugar, bit by bit, until desired spreading consistency has been reached. If the frosting gets too thick, stir in some milk or cream to thin it.
Spread your filling on one side of each pair and adhere the second half on top to form a little sandwich.
Using your writing icing, write your message on the top of the cookie.
Let dry; once the icing is set, wrap in waxed paper and place in small boxes (I find that 3 1/2-inch square jewelry boxes work nicely; they're available at packaging supply stores). Use crinkled paper to fill the top and bottom of the boxes, and all of those in a padded mailer or box. These confections will fare well for 3 to 4 days, so choose your method of shipping accordingly.
]]> tag:www.seriouseats.com,2012:/recipes//34.224202 2012-09-29T18:45:00Z 2012-09-28T20:51:47Z Pan-roasted thyme-scented pork chops pair with sweet, boozy Honeycrisp apples. Jennifer Olvera http://web.mac.com/olverajennifer/Site/JENNIFER_OLVERA.html | via Twitter @olverajennifer
Familiar and comforting, a dish of pan-roasted pork chops with drunken Honeycrisps is a festive way to kick-start fall. [Photograph: Jennifer Olvera]
Note: Don't add too much liquid to the simmering apples because they'll release juice of their own.
About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
Ingredients
serves serves 4, active time 15 minutes, total time 35 minutes
Kosher salt and freshly ground black pepper
1/4 teaspoon fresh thyme leaves
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
4 double-cut pork chops, 1 1/4- to 1 1/2-inch thick, about 8 ounces each
1 1/2 tablespoons olive oil
4 tablespoons unsalted butter
5 large Honeycrisp apples, peeled, cored and sliced
1/4 cup sugar
1 tablespoon brown sugar
1 teaspoon cinnamon
1/8 teaspoon nutmeg
2 tablespoons rum
1/4 cup water
1 teaspoon cornstarch
1 tablespoon fresh juice from 1 lemon
1/2 cup dry white wine
1 cup low-sodium store-bought or homemade chicken broth
Procedures
Adjust oven rack to lower-middle position and preheat oven to 400°F.
Combine 1/2 teaspoon salt, 1/2 teaspoon pepper, thyme, garlic powder, and onion powder in a small bowl and stir to combine. Pat pork chops dry with a paper towel and season both sides with seasoning mixture. Heat oil in a large skillet over medium-high heat until lightly smoking. Add pork to pan and cook without moving until well browned on first side, about 4 minutes. Flip and transfer skillet to oven. Continue to cook until instant-read thermometer inserted into center of thickest section of chop registers 145°F, about 10 minutes. Transfer to a large plate, tent with foil, and allow to rest.
While pork cooks, melt 2 tablespoons butter in a medium saucepan over medium heat. Add apples, a pinch of salt salt, sugar, brown sugar, cinnamon, nutmeg, rum, and water to pan, stirring to combine. Bring to a boil, reduce heat to medium-low, and simmer until apples are almost tender, about 5 minutes. In a small bowl, dissolve cornstarch lemon juice and add to simmering apple mixture. Simmer until thickened, about 2 minutes longer. Set aside and keep warm.
When pork is cooked, return skillet to a burner set over high heat. Add wine and cook, scraping up browned bits from bottom of pan. Add chicken broth and cook, simmering until sauce is reduced by half, about 7 minutes. Off heat, swirl in remaining 2 tablespoons butter. Serve pork with sauce and apples.
]]> tag:www.seriouseats.com,2012:/recipes//34.223170 2012-09-29T16:45:00Z 2012-09-27T21:59:50Z This hearty strata is inspired by dish commonly found in beer halls throughout Germany, called kaese spaetzle. Sydney Oland http://www.eatingnosetotail.com
[Photograph: Sydney Oland]
About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
Special equipment: 8- by 11-inch baking dish
Ingredients
serves Serves 4 (or 6 as a side), active time 25 minutes, total time 1 hour (plus overnight in the fridge)
1 (1 pound) baguette, cut into 2 inch cubes
2 tablespoons butter, divided
3 small onions, finely sliced (about 3 cups)
Kosher salt and freshly ground black pepper
8 slices bacon, cut into 1/2-inch pieces
1 cup shredded swiss cheese
1 1/2 cup milk
5 eggs, beaten
1/3 cup sour cream
Procedures
Adjust oven rack to middle position and preheat to 400°F. Place cut up baguette on a sheet tray and back until bread begins to crisp but has not browned, about 6 minutes. Remove from oven and place in a large bowl.
Heat butter in a small non-stick skillet over medium-high heat until melted then add sliced onions. Reduce heat to medium-low and cook, stirring often, until onion are evenly browned and begin to taste sweet, about 20 minutes. Season to taste with salt and pepper, then toss with dried bread.
Meanwhile, cook bacon in a large skillet over medium heat until fat is rendered and bacon is cooked, about 6 minutes. Drain on paper towel-lined plate. Add cooked bacon and cheese to bread mixture.
Butter an 8- by 11-inch baking dish with remaining butter and add bread mixture. Combine milk, eggs, and sour cream in a bowl and beat until combined. Season with salt and pepper then pour over bread. Cover and place in the refrigerator overnight.
The following day adjust rack to middle position and preheat to 375°F, bake strata until browned and cooked through, about 35 minutes. Serve immediately.
]]> tag:www.seriouseats.com,2012:/recipes//34.223659 2012-09-28T18:20:00Z 2012-09-28T18:19:31Z Lean roasted pork loin, crisped in a crust of Chinese five-spice, sliced and served on a spicy cool Asian slaw of cabbage, cilantro, and green onion, crowned with charred mushrooms and peanuts, and zapped with a hit of sriracha. Kerry Saretsky http://www.frenchrevolutionfood.com
[Photograph: Kerry Saretsky]
How can anything with this much flavor be this easy to make? I start with lean pork loin and crust it in salt and Chinese five-spice powder, which you can pick up premixed in any supermarket. I quickly sear it on the stove, throw in some whole mushrooms, and leave them to to roast in the oven for less than 20 minutes.
Meanwhile, I toss together a quick, zingy slaw: cabbage, cilantro, and green onion lightly dressed in mayonnaise, rice vinegar, and sriracha. I slice the warm pork into medallions, and serve it on the spicy-cool slaw, crowning it all off with the roasted mushrooms and salted peanuts. All in one pot and half and hour.
About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
Ingredients
serves serves 2, active time 30 minutes, total time 30 minutes
1-pound boneless pork loin roast
Kosher salt
1 tablespoon plus 1/2 teaspoon Chinese five-spice powder, divided
1 tablespoon vegetable oil
5 ounces mixed mushrooms such as button, oyster, or hen of the woods
2 tablespoons mayonnaise
1 tablespoon water
2 teaspoons rice vinegar
Up to 1 tablespoon sriracha (to taste)
1 quart shredded green or napa cabbage (about 1 small)
4 green onions, finely sliced
1 cup (about 1 bunch) roughly chopped fresh cilantro
Freshly ground black pepper
1/2 cup salted roasted peanuts, roughly chopped
Procedures
Arrange the oven rack in the center of the oven, and preheat the oven to 425 degrees F. Season the pork with salt, and coat in 1 tablespoon five-spice powder. Preheat oil in a heavy stainless steel skillet over medium-high heat until shimmering. Add pork and cook until first side is well-colored, about 4 minutes. Flip pork.
Add mushrooms and remaining 1/2 teaspoon spice powder to skillet and stir to coat mushrooms in oil and spices. Transfer the pan with the pork and mushrooms to the oven and roast until the pork registers 145°F on an instant read thermometer, 15 to 20 minutes. Transfer to a platter and allow to rest for 10 minutes.
Meanwhile, in a large bowl, whisk together the mayonnaise, water, rice vinegar, and sriracha. Add cabbage, green onion, and cilantro. Toss to coat and season with salt and pepper.
Slice the pork into thick rounds. To serve, place a mound of the slaw on a plate, and top with the sliced pork. Scatter the mushrooms on top, and crown with chopped peanuts.
0 comments:
Post a Comment