Slow-cooked pork that is mixed until creamy and spreadable. It is very similar to the French rillette. Rillettes are traditionally sealed in ramekins with rendered fat. This is great for potted pork, too. Especially in winter, as the fat looks like a skating rink once it sets, and because with the addition of a sprig of rosemary and some peppercorns, you can imitate holly.
- 2 kgs pork shoulder (preferably the round “blade roast” from the Boston butt)
- kosher salt
- black pepper
- dried summer savoury
- fresh thyme
- 1/4 yellow onion, sliced
- 2 cloves garlic, crushed
- 2 tbsp apple cider vinegar
- roughly 1 L quality lard
- roughly 1/4 cup Dijon mustard
- Rub generous salt, black pepper, and dried
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This was the first year that I had a hand in preparing the Thanksgiving turkey. Subsequently it was also the first time that I came in contact with the infamous giblets: the neck, heart, liver, and gizzard of the turkey, stored together in a bag in the cavity of the bird.
First things first: I needed to know what I was dealing with. I was familiar with the general shape and function of the first three items on that list. The gizzard, however, I embarrassingly thought was the flap of skin hanging between a turkey’s beak and neck. Turns out this is the wattle, “an organ of sexual dimorphism” (Wikipedia), whatever that means. The gizzard is actually a stomach with … Continue reading.
Today Judy showed up with a bag of Canada Goose wild rice from Fort Assiniboine. Wild “rice” is actually a misnomer: it’s the seed of zizania grasses, which are not part of the rice family, though they are closely related. Anyways, it’s indigenous to lakes across Canada and the northern United States.
The harvesting of wild rice is a pretty interesting affair. Here’s a video of some hippies in Maine taking a canoe into the rice marsh.
Because of the high moisture content of the grain, wild rice actually goes through a good deal more processing than its true-rice cousins. After harvest wild rice is left in large, damp piles to mature for about a week, then dried over a … Continue reading.
Ever since Neil brought me a recipe for limoncello from Capris, I’ve been eager to try some sort of fruit infusion of alcohol. My surplus of raspberries from Roy’s seemed like divine providence. Here is my recipe for raspberry liqueur.
adapted from a souvenir-bar-towel recipe for limoncello
•750 g raspberries
•750 mL Everclear grain alcohol
•750 mL water
•750 g granulated sugar
•500 mL fresh lemon juice, strained of pulp and seeds
- Pour the grain alcohol and raspberries into a large glass container. Mash the berries, cover the mixture tightly, and leave for two weeks. This is the infusion.
- Pour the infusion through a wire strainer to remove the berry pulp. Discard said pulp.
- Make a
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In the last few days I have learned a lot about oats. For example: whole oats are called groats. Not impressed? Fine. Here are the main “styles” of processed oats:
- Rolled oats: steam-rolled flat. I think the most popular style.
- Steel-cut oats: each groat is cut (by steel, I guess) into a few pieces. Sometimes called Irish oats.
- Quick Oats: the oats are steel cut and then steam-rolled, even flatter than rolled oats, reducing cooking time (hence the name).
Why have I become a scholar of oats? This week Judy brought us a 20 kg bag of rolled oats and a 20 kg bag of quick oats, both from the Can-Oat mill in Manola, and each costing about $25. While … Continue reading.