saansaturday: (swoon)
( Wednesday, 21 December 2005 16:31)
It's that time of my family Posole was a tradition on the eve.

(serves about 8-12)

1 lb. posole corn, rinsed thoroughly (if posole is too hard to find hominy can be substituted)
10 cups water
about 1 lb. pork or beef roast (I prefer pork)
5 more cups water
2 Tbsp salt
1 medium onion, chopped
5 cloves garlic, minced
1/2 tsp. crushed dried oregano
1 tsp. fresh ground cumin
3-6 dried red chile pods, rinsed and crumbled (or about 1-4 Tbsp red chile powder, to taste)

Put the posole and 10 cups water in a large pot and bring to a boil. Turn down the heat and simmer for 3 hours.

After about 2 hours, brown the pork in a large heavy skillet over medium heat. Add the browned pork to the posole with another 5 cups of water and continue cooking on low heat until the pork is tender.

Add the remaining ingredients and continue simmering until the posole pops (the kernels break open). (In the end posole takes quite a long time to cook). Adjust seasonings and serve. Posole is even better after it sits in the refrigerator for a day or two, as it gets hotter and the flavors deepen and meld. :) It also freezes well.

Serve with fresh flour or corn tortillas, lime wedges, minced onion, chopped cilantro, maybe some chopped avocado--all the garnishes heaped in bowls so everyone can have as much or as little as they want--and Mexican beer. :)
saansaturday: (further back and faster)
( Thursday, 6 January 2005 13:44)
Another recipe that was requested on [ profile] food_porn and since I took the time to type it, I'll post it here too.

Anatra all'Arancia (Roast Duck with Orange Sauce, Tuscan Style)

This recipe is based on a recipe from Tuscany: The Beautiful Cookbook by Lorenza de' Medici (a wonderful cookbook filled with gorgeous photos of both food and Tuscany--though it's a bit unwieldy for its size).

Duck with orange sauce is said to have originated in Siena and was taken to France by Caterina de' Medici's chefs.

2 oranges
1 big duck (about 2.5 pounds, as I recall)
Orange, lemon and onion, quartered, to stuff the duck
3 Tbsp extra virgin olive oil
2 Tbsp granulated sugar
1 Tbsp white wine vinegar
1 tsp oregano or thyme (I can't remember which I used, but I'm pretty sure it had to be one of these)
1 cup dry white wine
salt and fresh ground black pepper

Preheat your oven to 180C/350F. Remove the zest from the two oranges in long thin strips. Squeeze the juice from the oranges and set aside.

Rinse the duck inside and out, pat dry, season the cavity, then stuff the cavity with the orange, lemon and onion (it probably won't all fit) and truss with kitchen string. Prick it all over with a fork and season with salt and pepper. Heat a heavy skillet (cast iron is best) over medium heat, add the olive oil, and after it has warmed add the duck. Cook, turning, until golden on all sides (I even held the duck up with tongs on both ends to get the skin crispy there). Move the duck to a roasting pan. Save the fat in the skillet for another use (to roast potatoes in, or perhaps to cook a salad of wilted greens).

Roast the duck until tender, about 1 1/2 hours. I don't recall exactly how long my duck took to roast, since I made it about two weeks ago.

Meanwhile, combine the sugar and vinegar in a small saucepan and caramelize the sugar by stirring over medium heat until the sugar deepens to a rich brown color. Don't let it burn. Remove from the heat and add the orange zest, crushed dried herb and orange juice. Set aside.

Let the roast duck rest, covered loosely with foil, for about 15 minutes before cutting into serving pieces. Keep these warm on a serving platter while you finish the sauce.

Skim the fat off the roasting juices and reheat them over medium heat. Add the wine to deglaze, scraping the the browned bits from the bottom of the pan. Add the orange sauce and cook until reduced and thickened. Season to taste with salt and pepper. Pour the hot sauce over the duck pieces and serve.

It may have been the best duck I've ever had. :)
saansaturday: (pumpkins)
( Wednesday, 3 November 2004 15:37)
This delicious pumpkin with cornbread and sausage stuffing was the main dish for our Dumb Supper this year. Since it's such a heavy dish, I served it with simple sides--fresh green beans steamed and served with salt, pepper and butter and a salad of spinach, rocket and grated carrots served with my best olive oil and balsamico (the nine year aged real stuff). I was delighted to find out how tasty the grated carrots were with the balsamico! The sides complimented the main dish wonderfully, as did the wine, a pizzolato prosecco. This was probably the best Samhain feast I've ever had the pleasure of cooking.

stuffed pumpkin
1 small pumpkin (actually this made enough to fill a big pumpkin, so I ended up with leftover stuffing to bake later)
1/4 cup melted butter
Salt and pepper
2 tablespoons olive oil
1 onion, chopped
1 carrot, chopped
2 celery ribs, chopped
9 garlic cloves, minced
2 Granny Smith apples, cubed
1 teaspoon celery seed
1 teaspoon fennel seed
1 teaspoon thyme
2 oranges, zested
1/4 cup chopped fresh parsley, divided
1/4 cup chopped fresh sage, divided
6 sausages (I used four bratwursts and two smoked sausages, all organic, made from turkey, delicious stuff), cut into 1/4 inch pieces
1 cup Sauvignon Blanc
1 cup heavy cream
cornbread croutons (from one skillet of homemade cornbread, cut into cubes, then dried/toasted, stirring every ten minutes, in a 150 C oven)
1 cup walnuts, roughly chopped and toasted
1/2 cup tart dried cherries
3 cups chicken broth
2 eggs, beaten
the recipe and more photos )


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