Categories
Recipes

in the name of all things pancetta

Goodness me, we’ve reached a whole new level of pork devotion and oh it is glorious. During the past month, we’ve been busy—busy curing our own pork! Inspired by our friend Jessi and in collaboration with our supper club (food nerdom complete), we made pancetta. Pancetta is basically the Italian version of unsmoked bacon—pork belly that has been seasoned, rolled into a log and hung for a few weeks to cure. It’s typically cut into thin slices or small cubes then sautéed and added to pasta or vegetable dishes.

Because it takes about three weeks total to prepare, pancetta is certainly a commitment—of both time and closet space. But it is worth it, especially if you have a few friends to split the resulting 8 pounds of pancetta with.

Home-cured pancetta is complex. It is herby and slightly sweet, porky but also a little beefy. We were surprised by how many different flavors the pork belly acquired during the three-week curing process.

We followed the recipe from Charcuterie by Michael Ruhlman and Brian Polcyn. You can also find a step by step guide of the recipe complete with videos from Chow. Because their instructions are so thorough, I am going to skip the detail and just go with a photo overview of the process.

First you rub the slab of pork belly with herbs (rosemary, thyme, juniper berries), pepper, sugar and salt.

Make sure you really massage those seasonings into the belly.

Then wrap the pork belly in large plastic bags and put it in your fridge under a heavy pot or pan. Refrigerate it for a week, flipping it once a day.

After a week of refrigeration, take the pork belly out and wash of the seasonings. Pat it dry and sprinkle a bunch of cracked peppercorns on the inside. Roll it up nice and tight and truss those puppies.

Hang in a cool, dark place with some air circulation (and out of puppy’s reach) for two weeks. Ours replaced our jackets in the hall closet. Oh it just made us smile when we opened the door to grab our shoes and saw two gigantic logs of pork hanging there.

After two weeks, cut the pancetta down and slice off any little bits of mold. Slice into one-inch thick slices and share with your best foodie friends!

So far we’ve made spaghetti alla carbonara and pasta with vodka sauce. I’m thinking pancetta wrapped asparagus next. Any other ideas for me?

-Emily

Categories
Recipes

scrambled eggs with asparagus and cheddar

Jordan and I had a pretty lovely brunch for two last Saturday. The night before I had made a few different tapas. With leftover bits and pieces from that meal, some refrigerator odds and ends and a little inspiration from Jose Andres, we made this surprisingly great dish.

Scrambled eggs with Asparagus and Cheddar, adapted from A Taste of Spain by Jose Andres
A few stalks of asparagus, sliced into 1 inch pieces
1/4 cup shallot, sliced (onion or green onions would work great also)
2 cloves garlic, sliced
1 T olive oil
4 eggs
2 T milk
salt and pepper
1 T butter
1/4 cup cheddar cheese, grated (any cheese would probably be just fine)

Whisk together eggs, milk, a good pinch of salt and some pepper. In a nonstick saute pan, saute the asparagus, shallot and garlic in a little olive oil over medium heat. Saute for about 5 minutes until the asparagus is just tender. Remove from the pan and set aside. Turn the heat to low and add the butter.

When the butter is foamy, pour in the eggs. Scramble them taking care to not let the eggs burn or over cook. Runny scrambled eggs are a good and tasty thing. When your scrambled eggs are just cooked, scoop them into a bowl and top with the cheddar and asparagus. Enjoy with some fresh fruit, leftover potatoes, and coffee.

-Emily

Categories
Recipes

roasted leg of lamb with spring vegetables

Well, well, this post is a bit delayed considering I cooked the lamb on Easter, but it was delicious and most certainly worth writing about. Holidays around these parts mostly focus on the food and to celebrate Easter I cooked my first leg of lamb. I love lamb, but rarely have a reason to cook more than a few shanks or meatballs—being a family of two and all. This year I decided to go all out and invited 10 people plus a leg of spring lamb to the party!

I used Judy Rodger’s recipe from the Zuni Cafe Cookbook. Her roasted meats have never let us astray. For this recipe, you’ll want to salt and tie the meat a day or two in advance, but it will only take about an hour to cook and rest. It is crucial not to overcook the lamb and loose the tenderness of a young lamb.

Roasted Leg of Lamb with Spring Vegetables, from the Zuni Cafe Cookbook
One 3-4 lb leg of spring lamb, off the bone
1 branch rosemary, leaves stripped off
6 cloves garlic, smashed
salt
kitchen twine

For the sauce
2 T butter
2 T flour
1/2 cup red wine
1/2 chicken broth
salt and pepper

For the vegetables
2 bunches carrots, sliced in half lengthwise
2 bunches spring onions, sliced lengthwise thinly
2 bunches beets, cut into quarters
olive oil
salt and pepper

One day before you plan to cook the lamb, salt both the inside and outside of the lamb leg. Judy recommends a scant 3/4 teaspoon of sea salt per pound of meat. I followed this recommendation and it was perfection.  On the inside of the leg, press the garlic cloves into the flesh and sprinkle with the rosemary. Tie up the leg like a typical roast. Wrap lightly in the paper from the butcher or plastic wrap and refrigerate.

Two hours to three before you plan to cook the lamb, take it out of the fridge and bring it to room temperature. This is also a crucial step. Preheat an oven to 400 degrees.

Meanwhile, scrub and slice the vegetables. Toss them with some olive oil, salt and pepper and arrange them in a roasting pan with room for the roast in the center.

Once your roast has come to temperature, place it and the vegetables in the oven. A 3 – 4 pound roast will cook for about 40 minutes. You’ll want the internal temperature to 124 degrees at the thickest part of the leg for a just-pink roast. I’d recommend you check it a few times while cooking.

Once your roast has reached the correct temperature, remove it from the oven and place on a cutting board. Tent it with foil and let it rest for 15 – 20 minutes while you make the pan sauce.

Remove the veggies from the pan and place in a serving dish. Turn your oven to warm and put the veggies inside.

Place the roasting pan over two burners over medium heat. We didn’t have much fat in the pan so we added some butter. Once the butter is foaming, add the flour and cook until light brown. Deglaze with some red wine. Add the chicken broth and let the sauce reduce until thickened slightly.  Season with salt and pepper and pour into a serving dish.

Slice the lamb into 1/2 inch slices. Serve with veggies and a spoonful of sauce. We also served mashed potatoes to sop up that glorious lamb sauce. Super easy, minimal active cooking time and a crowd pleaser.

-Emily

Categories
Recipes

fettuccine alfredo with asparagus

Yay! Asparagus season is officially upon us! I love asparagus and happen to think it goes just wonderfully with cheese. Exhibit A: Grilled Cheese with Asparagus and Preserved Lemons. Exhibit B: Fettuccine Alfredo with Asparagus.

Fettuccine Alfredo with Asparagus
1 bunch asparagus
2/3 lb fettuccine
2 T butter
1 cup cream
1 clove garlic, crushed
2 cups parmesan, grated
salt and pepper

Put a large pot of salted water to boil. Slice the asparagus into one inch slices. In a small saucepan over low heat, heat the cream, butter and garlic. Once simmering, whisk in the parmesan. Season well with salt and pepper.

Add the pasta to the boiling water. After the pasta has cooked for 10 minutes, add the asparagus to the boiling water. Cook another 2 – 3 minutes and drain. Pour the sauce over the hot pasta. Toss and enjoy!

This is a real crowd pleaser and super easy to make, plus the asparagus addition makes it seem slightly less indulgent. Just do it. Your friends and lovers will be thrilled. And there’s few things better than being happy and full.

-Emily

Categories
Recipes

grilled cheese with asparagus and preserved lemons

Like I said, cheese sandwiches are all the rage. I had a version of this sandwich at Mission Cheese Shop a few weekends ago and it was delicious. I had to recreate it at home for Jordan.

Grilled Cheese with Asparagus and Preserved Lemons
4 slices of sourdough bread
2/3 cup fontina cheese, grated
1 T butter
4 stalks asparagus, cut into 1 inch pieces
1 preserved lemon, cut into very thin slices

Turn on the broiler. Spread the asparagus on a baking sheet. Drizzle with a little olive oil and sprinkle with salt and pepper. Broil the asparagus for a few minutes, until al dente and browned slightly.

Spread the bread with butter. Heat a nonstick saucepan over low heat. Put the bread in the pan butter side down, layer with cheese, asparagus and preserved lemon, top with another slice of bread. Cover the pan and let cook for about 5 minutes, until golden brown. Flip and cook the other side until golden. Cut in half and serve hot.

-Emily

Categories
Recipes

grilled cheese and tomato soup

Cheese sandwiches have been pretty popular in Chez Jojonoodle as of late. We’re both in the thick of things at work and at school; we need quick and satisfying meals in a big way. Bread + cheese + hot pan = an undeniably good thing in less than 15 minutes. Plus, not much goes better with grilled cheese on a rainy day than tomato soup.

For the Grilled Cheese
4 slices sourdough bread
2/3 cup cheddar cheese, grated
1 T butter

For the Tomato Soup
1 onion, diced
3 cloves garlic, sliced
2 T olive oil
1 – 32 oz can whole tomatoes
1 T balsamic vinegar
1/4 cup sugar
salt and pepper

In a dutch oven or large saucepan, saute the onion in olive oil over medium heat. Once translucent, add the garlic and saute for a few more minutes. Add the tomatoes and their liquid, vinegar, sugar and a good pinch of salt to the onion mixture. Simmer for 20 minutes and then puree. Season with more salt and pepper.

While the soup is simmering, spread the butter the bread. Heat a non-stick pan over low heat, place the bread butter side down, spread an even layer of  cheese and top with another slice of bread. Cover the pan. Let cook for about 5 minutes until golden brown and flip. Cook the other side until golden brown and serve alongside a warm bowl of tomato soup!

-Emily

Categories
San Francisco

CA Homemade Food Act

Hi there friends!

I’m thrilled to say that I’ve had another piece published in GOOD Magazine. Free Jam: It’s Time to End California’s Law Against Selling Homemade Food discusses the current state of CA’s legislation prohibiting the sale of homemade foods and the proposed law that would change those regulations and give entrepreneurs the freedom to sell certain foods made in home kitchens to the public. Fascinating stuff for food lovers!

If you’re interested in reading my last piece for GOOD about La Cocina—a business incubator that helps low-income food entrepreneurs start their own businesses—check it out here.

-Emily

Categories
Recipes

for the love of grits

Soul-satisfying, approachable and inexpensive, cheesy grits are the ultimate accompaniment. Over the past few weeks, I’ve served them with spicy shrimp, with BBQ chicken and egg-topped with tomato sauce. In every iteration they were delicious. Just make them, and throw whatever you were already planning to eat tonight on top of them. You won’t regret it.

Cheesy Grits, adapted from Alton Brown
2 cups milk
2 cups water
1 1/2 t kosher salt
1 cup grits (coarse ground cornmeal)
1/2 t freshly ground black pepper
4 T butter, cut into 1 T pieces
4 oz sharp cheddar, grated

In a heavy-bottomed saucepan, bring milk, water and salt to a boil. Once the milk mixture has come to a boil, add the grits slowly while whisking. You want to whisk pretty vigorously so your grits come out smooth. Reduce the heat to low and cover the grits. Every 5 minutes or so, uncover and whisk vigorously. After about 25 minutes your grits should be soft and thick.

Remove from the heat and add the butter and pepper. Whisk together. Once combined, whisk in the cheese. Serve immediately with the topping of your choice.

Also, my preference for green beans as a vegetable side has been made quite obvious.

-Emily

Categories
Randomness San Francisco

as of late

Hi there friends. It’s been a while. I’ve been busier than ever in JOBYland, and that is mostly to blame for the lack of blogging. I’ve got recipes, but am currently lacking the motivation to actually write them up. Instead, I’m going to post some photos of the last week or so and hope you still stick around despite my neglect.

If you’re curious what the photo side of my brain has been working on, check it out here, here and here.

Have a beautiful weekend!

-Emily

Categories
Recipes

salted dark chocolate cookies

I noticed these cookies on Orangette a few weeks ago and decided to give them a go. Who can really say no to chocolate or salt, much less chocolate and salt together.

These cookies were also an experiment in dough refridgeration. The recipe recommends that you refrigerate the dough overnight, and I was curious how much of a difference that made in the end product. The first night I baked these cookies, I froze the dough for 30 minutes before baking. I also baked them the next day after they’d been refrigerating for about 24 hours. Honestly, I didn’t notice a big difference at all.  Do note though, this dough is quite sticky straight out of the mixture so some sort of refrigeration is necessary, unless you just want to make a drop cookie similar to a chocolate chip cookie.

Salted Dark Chocolate Cookies, via Orangette and adapted from from Tartine by Elisabeth M. Prueitt and Chad Robertson, and from Renee Erickson and Boat Street Café

8 ounces bittersweet chocolate, coarsely chopped
1 ¼ cups all-purpose flour
½ cup plus 2 T unsweetened cocoa powder
2 t baking powder
8 T unsalted butter, at room temperature
cup plus 2 T sugar, plus more for rolling the logs
2 large eggs
¼ t kosher salt
1 t vanilla extract
1/3 cup whole milk (I used 1% and it turned out just fine)
Maldon salt, for finishing (Amazingly, we had this particular variety of salt. You might remember The Salties. You’re looking for a large-flaked salt so it doesn’t just dissolve into the cookie or over-salt it)


Melt the chocolate in a double boiler over simmering water. I usually use a medium-sized metal bowl over a small sauce pan with a few inches of water in it. Melt the chocolate slowly, stirring frequently. Chocolate can burn so easily.

In a medium bowl, whisk together the flour, cocoa, and baking powder. Using a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until creamy. Slowly add the sugar, and continue to beat until the mixture is completely smooth and soft, stopping to scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs one at a time, mixing well after each addition. Beat in the salt and the vanilla, and then add the melted chocolate, beating to incorporate. Add the milk, and beat until combined. Finally, add the flour mixture and beat on low speed until just incorporated. The dough will be quite thick and stiff.

Cut two large pieces of plastic wrap and put them on your counter. Divide the dough into two portions and place in the middle of each square of plastic wrap. Using the plastic wrap to prevent the dough from sticking to your hands, smoosh the dough into a log like shape that is about two inches in diameter. Wrap the log in plastic wrap and stick in the freezer or refrigerate to firm up.

When it’s time to bake, preheat the oven to 350°F, and line a baking sheet with parchment paper.

Put another sheet of parchment paper on your work surface. Take a spoonful or two of sugar, and pour it onto the parchment, making a ridge of sugar of approximately the same length as your dough logs. Remove a log from the fridge, unwrap it, and roll in the sugar to evenly coat. Using a thin, sharp knife, slice the dough into ¼- to 1/3-inch slices.  Lay the slices on the baking sheet, leaving about 2 inches between each cookie. Sprinkle each cookie with a few flakes of Maldon salt.

Bake for 10 minutes, or until the top of the cookies looks set but still feels a little soft to the touch. Transfer to a wire rack, and leave the cookies on the pan to cool. Repeat with remaining dough.

These cookies will keep for several days in a cookie tin.

-Emily