Come On Up To The House

January 15, 2023
by Ashley
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Puerco Pibil with pickled red onion

Ingredients
1 1/4# boneless porkloin
1 1/2 tbsp achiote paste
1 1/2 oz fresh squeezed OJ
1 1/2 oz fresh squeezed lime juice
1 1/2 oz white vinegar
1 chili in adobo with 1/2 tsp sauce
1 tsp ground cumin
1/2 tsp paprika
1 tsp ground coriander
1/2 tsp kosher salt

Pickled onion
1 medium to large red onion, sliced thin and separated apart
1/4 cup white vinegar
1/4 cup rice wine vinegar
1/2 tsp salt
1/2 tsp sugar

Pibil Directions

Rub porkloin with achiote paste until dissolved. Mix rest of ingredients together and put into a ziploc bag. Add the porkloin into ziploc bag, close and marinate for 4 hours in the fridge.

Put the porkloin, any marinade and 3/4 cup of water in a pressure cooker. Cook at pressure for 45 mins, then let cool naturally. Shred while still warm and mix any liquid from pressure cooker into meat. Season with salt and pepper.

Serve as tacos with pickled onion (recipe below) and optional avocado.

Pickled onion directions:
Boil vinegars and mix in salt and sugar. Place the thinly sliced onion pieces into a glass jar. Pour the vinegar mixture over the onions. Let sit at room temp for 30-60 minutes covered, then place in fridge.

December 13, 2022
by Ashley
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Ginger Cookies

Today is Santa Lucia and we were looking for a Swedish cookie to serve at our breakfast. I found these Pepparkakor and we loved them.

Ingredients
1 2/3 cups all purpose flour
1/4 tsp baking soda
1 stick butter
1/2 cup packed brown sugar
6 tbsp white sugar
1/4 cup molasses
2 tbsp ground ginger
1 tsp ground cinnamon
1/4 tsp orange extract (or triple sec)
3/4 tsp kosher salt
1/2 tsp ground cloves
1/4 tsp black pepper
1 large egg

Directions

In your mixing bowl, whisk together the flour and baking soda and set aside.

In a large pyrex, place butter through black pepper. Microwave until the mixture just starts to boil (about 2 – 3 minutes) and pull out of the microwave. Let side for 30 minutes to cool. Once the mixture has cooled, stir in egg until well combines. Then stir the wet mixture into the flour mixture and mix until just combined. Don’t over work the dough.

Put the dough into the refrigerator for 1 – 2 hours or up to 2 days.

Heat the oven to 350 degrees F. Line the baking sheets with silpats and work with a tablespoon of dough at a time. Roll into small balls. Use a sheet of plastic wrap to press the cookies out to a 1/4 inch round.

Bake for 14 – 16 minutes. Cool for 10 minutes and then transfer to a wire rack to cool.

December 13, 2022
by Ashley
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Salad Dressing

This is a great dressing for kale or mixed salads.

Ingredients
1/4 cup olive oil
2 tbsp red wine vinegar
1 tbsp dijon mustard (or any mustard you prefer)
1 tbsp lemon juice, fresh
1 tbsp maple syrup
1/2 tsp kosher salt
1/2 tsp fresh ground pepper

Pour ingredients into a salad shaker or glass jar with a tight fitting top. Shake to emulsify and serve.

September 10, 2022
by Ashley
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Kale and White Bean Soup

Kale And White Bean Soup

3 cans white beans such as Great Northern, cannellini, or navy
2 onions, chopped
2 tablespoons olive oil
4 garlic cloves, finely chopped
8 cups chicken broth
1 (3- by 2-inch) piece Parmigiano-Reggiano rind
1/2 teaspoon black pepper
1 bay leaf
1 teaspoon rosemary
4 chicken sausages, sliced and diced
8 carrots, halved lengthwise and cut crosswise into 1/2-inch pieces
1 lb kale, stems and center ribs discarded and leaves coarsely chopped

Cook onions in oil in an 8-quart pot over moderately low heat, stirring occasionally, until softened, 4 to 5 minutes. Add garlic
and cook, stirring, 1 minute. Add beans, broth, cheese rind, salt, pepper, bay leaf, and rosemary and simmer.

Stir carrots, kale and sausage and simmer until the carrots are cooked through. Season soup with salt and pepper

September 1, 2022
by Ashley
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Sticky Toffee Pudding

This is a surprisingly light dessert.

1 cup medjool dates, chopped
3/4 cup boiling water
1 tsp baking soda
5 tbsp butter, softened
2 tbsp molasses
1/3 cup brown sugar, packed
2 large eggs, at room temperature
1 tsp vanilla
1 1/4 cup all purpose flour
1 tsp baking powder
1/4 tsp salt

Toffee sauce
1 stick of butter
1 cup brown sugar, packed
1 cup half & half
pinch of salt
1 tsp vanilla

Preheat the oven to 350 degrees.

Finely chop the dates and add them to the boiling water. Stir in baking soda and stir. Let them sit undistrubed for 20 minutes or so while you put the other ingredients for the cake together.

In the stand mixer, beat the butter, brown sugar and molasses until creamy. Add the eggs, one at a time while beating them each in well. Scrape down between adding the eggs into the batter. Beat in the vanilla. Turn off the mixer and add the flour, baking powder and salt. Slowly mix it together with the butter mixture.

Blend the dates in water together (do not drain) and pour the mixture into the cake mixture. The dates don’t need to be smooth. Mix everything together until combined.

Grease cupcake tins and put about 1/4 cup of batter in each tin. Bake for 20 minutes. Don’t over bake. Let stand for 10 minutes and remove from the cupcake tins while still warm.

While the cake is baking, you can put together the toffee sauce. Melt the butter in a small sauce pan, and add the rest of the ingredients holding back the vanilla until the end. Bring the mixture to a simmer, whisking occasionally. Let simmer for 5 – 10 minutes, until the toffee thickens some. Whisk in the vanilla and set aside to cool.

Serve the cakes with a drizzle of toffee sauce and a dollop of whipped cream, ice cream or Devon Custard (per our friends recommendation who live in England).

Sticky Toffee Pudding

September 1, 2022
by Ashley
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Moo Shu Pork

Ingredients

8 oz pork, cut into thin strips
1 tbsp Shaoxing wine
1 tsp cornstarch
1 tsp soy sauce
1/2 tsp white pepper
3 cloves garlic, minced
1 tbsp ginger, minced

1 oz dried, rehydrated wood ear fungus
2 cups green cabbage, cut thin
1 cup carrot, shredded
4 green onions, cut diagonally in slices

3 eggs, lightly beaten
2 tbsp oil

1/4 cup chicken stock
1 tsp cornstarch
1 tbsp oyster sauce
1 tsp soy sauce
1/2 tsp sesame oil

Moo shu pancakes
Hoisin sauce
Cilantro

Rehydrate the wood ear mushrooms by submerging them in hot water for 10 minutes.

Whisk together the sauce ingredients – stock, cornstarch, oyster sauce, soy sauce and sesame oil. Set aside.

In a bowl, add the julienned pork with the shaoxing wine, cornstarch, soy sauce, white pepper, garlic and ginger. Toss these together and put into a plastic bag to marinate.

Cut vegetables into thin strips, add all veggies together in a bowl and set aside.

Whisk the eggs in a small bowl. Set aside.

To start cooking:

Set your wok over high heat and heat for 2 – 3 minutes. Add 1 tbsp oil and swirl to coat. Add beaten eggs and cook for 1 minute. Carefully use a spatula to flip the egg and cook another minute. Remove from wok and put onto a plate. Cut into strips and set aside.

In your hot wok, swirl the remaining tbsp of oil and swirl to coat. Cook the pork for 2 – 3 minutes until fully cooked. Remove from wok and set aside. Add all vegetables and stir fry for 8 minutes.

Stir sauce and pour the mixture over the vegetables. Add the pork and eggs back into the wok. Stir for 2 minutes to let the sauce thicken.

Serve with a warm moo shu pancake, spread with hoisin. Add meat and vegetable mixture and top with a few cilantro leaves. Roll up like a burrito.

June 22, 2022
by Ashley
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Broccoli Melts

1 small shallot or 1/4 red onion, thinly sliced
1.5 tbsp sherry or red wine vinegar
pinch sugar
Kosher salt
Freshly ground black pepper
10oz frozen broccoli florets
3 tbsp olive oil
1 garlic clove
2 tbsp mayo
1 tsp Sriracha (optional)
2 ciabatta small loaves
4 slices cheddar

Combine shallot, vinegar, sugar, and a pinch of salt and pepper in a small bowl. Stir to combine; set aside.

Heat oil in a large ovenproof skillet over medium-high. Add frozen broccoli and season with salt. Cook, stirring occasionally, until browned in spots, about 3 minutes. Reduce heat to medium, add ¼ cup water, and cover. Cook until tender, about 2 minutes. Reduce heat to low and uncover. Add in minced garlic and shallot mixture. Cook, stirring, until vinegar is mostly evaporated, about 15 seconds. Transfer to a bowl.

Optional step – Mix mayonnaise and chili sauce in a small bowl. Taste and add more chili sauce if desired.

Broil ciabatta, cut side up. Remove from oven and spread mayo mixture over. Spoon broccoli mixture on top, going all the way to the edges (don’t be afraid to pile it on). Drape a slice of cheese over (tear in half if needed).

Broil, watching carefully, until cheese is bubbling and browned, about 3 minutes. Season with pepper.

June 15, 2022
by Ashley
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Spaghetti Carbonara

2 whole eggs
2 large egg yolks
1/3 cup packed Pecorino Romano, grated
1/3 cup packed Parmesan, grated
Coarsely ground black pepper
1 tbsp olive oil
3 1/2 ounces guanciale, pancetta or bacon, sliced into small quarter inch chunks
12 ounces spaghetti

In a mixing bowl, whisk together eggs, yolks and cheeses. Season with a pinch of salt and a generous amount of black pepper.

Set water to boil the spaghetti with 2 tsp salt.

Meanwhile, in a large skillet heat the oil, add the guanciale and sauté until the fat just renders, on the edge of crispness but not hard. Remove from heat and set aside.

Add pasta to the water and boil until a bit firmer than al dente. Just before pasta is ready, reheat guanciale in skillet. Reserve 1 cup of pasta water, then drain pasta and add to the skillet over a low heat. Stir for a minute or so. Turn off the heat.

Add in the hot pasta into the sauté pan and stir in

June 8, 2022
by Ashley
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Lentils & Rice with Crispy Onions (Mujadara)

  • 1 cup green lentils, sorted and rinsed
  • ¼ cup olive oil
  • 2 large yellow onions
  • 1 teaspoon kosher salt
  • 1 cup basmati rice, soaked in water for 15 minutes and then drained
  • black pepper
  • 1 teaspoon ground cumin
  • Parsley, for garnish
  • Olive Oil
  • 2 large yellow onions, cut in half and then in very thin rings

INSTRUCTIONS

  • Place the lentils in a small saucepan with 2 cups of the water. Bring the water to a boil over high heat, and then reduce the heat and simmer, cover until the lentils are par-boiled (10-12 minutes). Remove from the heat, drain the lentils and set them aside.
  • In a large saute pan with a lid, heat the oil over medium-high heat. Add the diced onions and cook until the onions are dark golden brown, darker than typical caramelized onions (about 40 minutes), sprinkle the onions with a teaspoon of salt as they cook.
  • Carefully pour the remaining 2 cups of water, bring the water to a boil over high heat, and then reduce the heat to low and simmer for 2 minutes. Stir the rice and par-cooked lentils into the onion mixture. Add a good dash of kosher salt, black pepper, and the cumin.
  • Reduce the heat to low, cover, and cook until the liquid has been absorbed and the rice and lentils are both cooked through (about 15 to 20 minutes).
  • If you are adding the the fried onions, work on them while the rice and lentils are cooking. In a large skillet, heat about 2 to 3 tablespoons extra virgin olive oil over medium-high heat. When a small piece of onion bubbles vigorously, the oil is ready. Fry the onions in batches until they are crispy and deeply golden brown. Transfer the crispy onion rings to a paper towel-lined plate to get rid of excess oil.

May 11, 2022
by Ashley
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Beef Bourguignon

Ingredients

1 tbsp olive oil
8 ounces bacon, diced
2 1/2lbs chuck beef cut into 1 inch cubes
Kosher salt
Freshly ground black pepper
1 lb carrots, sliced diagonally into 1 inch chunks
2 yellow onions, sliced
2 tsp garlic, chopped
1/2 cup Cognac or Brandy
1 (750ml) bottle good dry red wine (Cote du Rhône)
2 cups beef broth
1 tbsp tomato paste
1/2 tsp dried thyme
4 tbsp butter, divided
3 tbsp all purpose flour (or cornstarch if gluten free)
1 lb frozen whole small onions
1 lb fresh mushrooms stems discarded, caps thickly sliced

1/2 cup fresh parsley

Preheat the oven to 250 degrees F.

Heat the olive oil in a Dutch oven. Cook the bacon over medium heat until fully cooked and crispy, stirring occasionally. Remove the bacon with a slotted spoon to a large plate.

Dry the beef cubes with paper towels and salt & pepper them. Sear the beef in batches browning on all sides. Remove seared cubes to the plate with the bacon and continue until all is browned. Set aside.

Add in the carrots, onions, 1 tbsp salt and 2 tsp pepper into the fat in the pan and cook for 10 – 15 minutes, stirring occasionally. Add garlic and cook 1 minute. Add the Cognac, stand back and set on fire to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine and beef broth to almost cover the meat. Add in the tomato paste and thyme. Bring to a simmer, cover the pot and place in the oven for 75 minutes or until the meat and vegetables are very tender when pierced with a fork.

Combine 2 tbsp of butter and flour with a fork. Stir the mixture into the stew. Add in the small onions.

In a separate pan, sauté the mushrooms in 2 tbsp butter for 10 minutes or until lightly browned. Add the mushrooms to the stew.

Bring the stew to a boil on top of the stove and then lower the heat to simmer for 15 minutes. Season to taste.

Sprinkle with parsley.