Pork & Apples

Tonight we headed to P's house and made a meal of slow cooked pork butt with dried apple rings and dumplings. It wasn't bad and was about the easiest thing I've ever made. We made baked apples for dessert - a warm winter meal!

A break from the kitchen

We took a little trip up to Portland this past weekend and dined at some great places. We discovered some of the best pizza outside NYC at Ken's Artisan Pizza, enjoyed a great breakfast at Mother's, hit our favorite brewpub, and discovered a Sanborn's - a brunch spot with some of the best chocolate presspot coffee I've ever had. On the last night in town we went to our friend's sketch comedy and afterwards he took us to a great tapas place on Alberta St called Lolo's. All I can say is *WOW* and *YUM*!!! As usual, we can't wait to go back.

Lemon Cheese

Tonight a bunch of us got together for cheese-making fun at our friend's place. One friend made Irish soda bread while we hung out and watched from the bar stools on the other side (the kitchen space allows one person working at a time). Once that was in the oven we started tonight's recipe: "lemon cheese". It took a few hours, and the general process was to pour milk, lipase, and lemon juice into a huge pot, letting it come to temp and curdle, then strain it through cheesecloth for an hour. It comes out looking like ricotta or very soft cottage cheese. It went great with the warm soda bread!

Slow Cooker: Dublin Coddle

"The Gourmet Slow Cooker" was from a gift cookbook I got for Christmas from Dad. This was the first recipe I've made from it. The sausages turned out moist and flavorful,  and overall this is a great dish. But we're still blown away by the Boston Baked Beans at this point!

Dublin Coddle
Serves 6

Dublin Coddle is true Irish comfort food: no fancy sauces, and none of the spices found in hotter regions. Yet every Dublin pub and every Dublin mum has a version of it. It sounds simple--just bacon, sausage, potatoes, onions, carrots and water or hard cider--but the flavors meld together into a delicious stew. Note: This dish is an exception to the better-the-day-after rule. I like it hot out of the pot. (I made a half recipe, see notes in parenthesis)

4 slices lean bacon (I used 2 slices cut into 4 short strips)
1 1/2 pounds pork sausages (6-8 sausages) (I used 3)
2 yellow onions, sliced (I used 1)
Salt and freshly ground black pepper
2 large potatoes, peeled and sliced (I used 1 large baking potato)
2 carrots, peeled and sliced (I sadly forgot to pick these up at the store and therefore were omitted)
1 cup water, hard cider, chicken stock or beer (I used hard cider)
1/4 cup chopped fresh parsley, for garnish

Heat a large saute pan over medium-high heat. Add the bacon and fry for 7 minutes, or until crisp. Using tongs, transfer to paper towels to drain.

Add the sausages to the pan and cook, turning frequently, for 10 minutes, or until browned. Using tongs, transfer to a plate. Drain any excess fat from the pan. (I left the fat in!!!!)

Add the onions to the pan and saute', stirring frequently, for 10 minutes, or until lightly browned.

Spread half of the onions in a layer in the bottom of the slow cooker. Sprinkle with salt and pepper. Place half of the potatoes in a layer on top of the onions and sprinkle with salt and pepper. Lay the strips of bacon over the potatoes. Lay the sausages over the bacon. Spread the carrots over the sausages and sprinkle with salt and pepper. Spread the remaining onions over the carrots and sprinkle with salt and pepper. Top with the remaining potatoes and sprinkle with salt and pepper.

Add the water/stout/cider. Cover and cook on low for 5 to 6 hours, until the vegetables are very tender.

Transfer to a warmed serving dish and sprinkle with the parsley. Serve immediately.

To Drink: Harp Lager or Newcastle Brown Ale.

Boston Baked Beans with Pancetta and Irish Soda Bread

I love slow food. And bacon. And nothing compares to beans steeped in bacon for hours and hours. YUM. I made this and some Irish soda bread to feed us for the next few days. Got the bean recipe from my standby coffee table book "Heritage of America" (Better Homes and Gardens). I highly recommend you pick up a copy!

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Boston Baked Beans with Pancetta

While Boston gets the credit for this dish, it was actually popular throughout the colonies. Since it could be made a day ahead, it was a favorite with those whose religion restricted work on the Sabbath. For a more traditional dish, use salt pork instead of pancetta or bacon.

Makes 10-12 servings

1 lb dry navy beans OR dry great northern beans (2 1/3 Cups) (I used northern)

8 cups cold water

6 oz pancetta (Italian bacon) or bacon, cut up

1 cup chopped onion

1/4 cup packed brown sugar

1/4 cup molasses

1/4 c maple syrup

1/4 cup Worcestershire sauce

1 tsp dry mustard

1/2 tsp salt

1/4 tsp pepper

4 ounces pancetta or bacon, cooked crisp and drained (optional)

Rinse beans. In a 4 1/2-quart Dutch oven combine beans and cold water. Bring to boiling; reduce heat. Simmer, uncovered for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (OR, skip boiling the water and soak beans overnight in a covered pan.) Drain and rinse beans.

In the same pan combine beans and 8 cups fresh water. Bring to boiling; reduce heat. Cover and simmer about 1 1/4 hours or till tender, stirring occasionally. Drain beans, reserving liquid. In the same pan, cook the 6 oz pancetta or bacon until slightly crisp. Add onion to bacon and drippings; cook and stir till tender. Add brown sugar. Cook and stir till sugar dissolves. Stir in molasses, maple syrup, Worcestershire sauce, dry mustard, salt, and pepper. Add drained beans and 1 cup of the reserved bean liquid (*KEEP THE REST OF THE LIQUID FOR BAKING). If desired, transfer to a bean pot. 

Cover and bake in a 300 degree oven for 2 1/4 o 2 1/2 hours or  to desired consistency, stirring occasionally. If necessary, add additional reserved bean liquid*. If desired, sprinkle with cooked pancetta or bacon before serving.