We all have our culinary strengths and weaknesses and I freely admit that making pastry is a major weakness of mine. It’s frustrating because I’m really comfortable cooking pretty much anything, but pastry always trips me up. It’s like I see the combination of butter, flour and a rolling pin and I immediately begin to panic and look for the emergency exits.
This pate – aka chopped livers – is a really versatile appetizer or party snack … and may even convert the non-liver-lover.
Creamed pearl onions is one of those holiday dishes that seems so unnecessary… until one year you don’t make it and everyone gets mad and you realize it’s a tradition for a reason, damn it. There’s something about that soft (but not too soft) texture and that simple, pale sauce that just works.
It’s a little smoky from the bacon. A little boozy from the sherry. Pure holiday delight.
I may have mentioned that Matt and I went to the UK last summer and ate a lot of pork belly. It was consistently one of the best dishes we had all over several parts of England and Wales. If there’s one thing the British know, it’s how to make excellent crackling (that sound you hear is Matt furiously listing all the other things British people are excellent at. (So far; crackling, funny shows, more funny shows, chicken keeping). I’m sure there’s more but we’ll leave it at that for now.
This was pretty much a nightly conversation on our trip. Emily: “We have to make this when we get back” (distractedly tries to figure out recipe). Matt: “Stop looking at me like I stole all the crackling!” (whilst licking crackling-glazed fingers).
Well, we’ve been back for six months and our local shop now has lovely local pork belly and we thought we’d finally try to make it in our local stove. In England, it was often paired with bubble and squeak, and a hard cider sauce but I really wanted to try a soy and honey glaze combined with the crisp crackling we found on our trip.
If you can get (good quality, ethically raised) pork belly with the skin still on – you’ll need the skin to get truly crispy pork belly – it’s definitely worth seeking out. It’s a very affordable cut and it’s also very rich, so you’ll want small portions. That being said, I wouldn’t bother cooking a piece smaller than about 2 pounds because it will shrink a lot in the oven and could dry out. There’s also so much you can do with the leftovers.
It’s absolutely lovely paired with a fried egg and this Pickled Cucumber and Avocado Salad (really any crisp, vinegary greens would be great). I also really love it with Sesame Roasted Pears and a tart kale salad. But my all time favorite use of pork belly is Bánh mì sliders. So, so good.
I mean, come on. Look at this drink! Is that not just the prettiest cocktail you could imagine drinking on a crisp, early fall day? Luckily, Concord grapes are in season right now. Our farmer’s market was full of them but they’ll only last another week or so, so make it now while there’s still time. No pressure or anything.
This dish is basically autumn in a pot. It’s orange, it’s delicious, it’s healthy, and you can serve it for Thanksgiving or as a side for any meal.
Now that I live in the boonies and have to drive to the grocery store like a normal, I have a bad habit of buying way too many vegetables at once. I have such optimism in the produce aisle, thinking of all the tasty things I’ll make, but time gets away from me and eventually, with great shame in my heart, I end up with a bin full of bendable carrots and fuzzy broccoli rabe.
But I never, ever regret buying too much winter squash (like acorn, delicata, kabocha and butternut). Those things last for-fricking-ever. I mean, I don’t just adore them because of shelf-life. That would be silly. “Hey, you lazy bastards. Wanna make something that won’t rot?” Damn, I should have gone into advertising. I think I have a knack.
Anyway, I’ve had this butternut squash sitting on my counter for at least 3 weeks (lie, 5 weeks) and look; still perfect! Butternut squash is packed with fiber, vitamins A and C so it’s a great, healthy alternative to mashed potatoes and look at that color. It’s like being punched in the face by fall!
We had it with Baked Chicken Thighs with Lemon and Garlic. It’s a great combination.
