Music: On Melancholy Hill – Gorillaz
We held our annual Holiday party this last weekend. The usual suspects attended with some new additions. Next year I’m going to need more chairs! (or a bigger apartment?). I spent some time with older Bon Appetit magazines and created a really lovely meal. We made Cocoa and Spice Slow-Roasted Pork with Onions, Green beans with Pancetta and a Mushroom Potato Gratin.
What you’ll need for the spice rub:
1/2 tablespoon whole white peppercorns 1/2 tablespoon whole coriander seeds 2 tablespoons plus 3/4 teaspoon ground cinnamon 2 tablespoons coarse sea salt (preferably gray crystals 1 tablespoon plus 2 1/4 teaspoons unsweetened cocoa powder 1 teaspoon ground nutmeg 1/2 teaspoon ground cloves- Stir peppercorns and coriander in small skillet over medium heat until spices are darker in color, about 5 minutes.
- Transfer toasted spices to mortar and pestle and grind finely.
- Place in small bowl; mix in remaining ingredients.
- This can be made 1 week ahead.
What you’ll need for the Pork:
6 tablespoons extra-virgin olive oil2 pounds onions plus 2 shallots, thinly sliced 1 1/2 tablespoons chopped fresh sage
1 cup of water
1 7-pound pork shoulder butt with bone
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Preheat oven to 300°F.
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Heat oil in large pot over medium heat.
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Add onions and sage; sprinkle with salt and pepper. Sauté 10 minutes.
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Add water; cover and cook until onions are soft, about 15 minutes.
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Uncover; continue to cook until onions are beginning to brown and water has evaporated, about 15 minutes.
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Sprinkle spice rub on large sheet of foil. Roll pork in rub, pressing to coat (some of rub will be leftover). Set pork on rack in large roasting pan.
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Top pork with 1/3 of onions; scatter remaining onions around pork in pan.
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Roast pork and onions until onions are deep brown, stirring occasionally, about 3 hours.
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Transfer onions from pan to medium bowl.
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Flip pork and continue to roast pork until very tender and thermometer inserted into center registers 165°F, about 2 1/2 hours longer.
- Transfer pork to platter. Keep onions aside and add to green beans.
Green Beans with Sage and Pancetta
What you’ll need:
2 1/2 pounds green beans, trimmed
10 ounces thinly sliced pancetta, coarsely chopped
2 tablespoons extra-virgin olive oil, divided
3 tablespoons coarsely chopped fresh sage
Fleur de sel
10 ounces thinly sliced pancetta, coarsely chopped
2 tablespoons extra-virgin olive oil, divided
3 tablespoons coarsely chopped fresh sage
Fleur de sel
- Line baking sheet with several layers of paper towels.
- Cook beans in large pot of boiling salted water until crisp-tender, 4 to 6 minutes depending on size of beans. Drain.
- Spread beans out on paper towels.
- Cut pancetta into small cubes.
- Combine pancetta and 1 tablespoon oil in large nonstick skillet. Sauté over medium heat until pancetta is crisp, separating pieces with 2 forks, about 10 minutes.
- Add sage and stir until fragrant, about 1 minute. Transfer to plate.
- Heat remaining 1 tablespoon oil in same skillet over medium-high heat. Add beans and sauté until heated through, about 5 minutes.
- Add pancetta mixture and toss to blend. Season to taste with freshly ground black pepper. Transfer to large bowl.
From bonappetit.com
Potato-Mushroom Gratin
What you’ll need for the Gratin:
5 tablespoons olive oil, divided
2 1/2 pounds medium Yukon Gold potatoes, peeled, cut lengthwise into 1/8-inch-thick slices
1 1/2 teaspoons coarse kosher salt plus additional for mushrooms
3/4 teaspoon freshly ground black pepper plus additional for mushrooms
1 1/4 cups (or more) heavy whipping cream, divided
1 cup freshly grated Parmesan cheese (about 3 ounces), divided
2 tablespoons chopped fresh thyme
6 garlic cloves, thinly sliced
12 ounces fresh crimini (baby bella) mushrooms, sliced
Preheat oven to 375°F.
Brush 13x9x2-inch glass or oval ceramic baking dish with 2 tablespoons oil.
Cut potatoes into 1/8″ pieces.
Arrange 1/3 of potatoes, slightly overlapping, in dish.
Sprinkle with 1/2 teaspoon coarse salt and 1/4 teaspoon pepper. Pour 1/3 cup cream over; sprinkle with 1/4 cup cheese. Repeat layering 1/3 of potatoes, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/3 cup cream, and 1/4 cup cheese 2 more times.
Bake uncovered until potatoes are tender, adding cream by tablespoonfuls if dry, about 45 minutes.
Remove from oven; maintain oven temperature.
Sprinkle thyme and garlic slices over gratin.
Toss mushrooms in medium bowl with 3 tablespoons oil; sprinkle with coarse salt and pepper.
Arrange mushroom slices atop gratin around edge of dish.
Drizzle with 1/4 cup cream; sprinkle with 1/4 cup cheese.
Continue to bake uncovered until mushrooms are tender and potato edges are golden brown, about 20 minutes longer.
2 1/2 pounds medium Yukon Gold potatoes, peeled, cut lengthwise into 1/8-inch-thick slices
1 1/2 teaspoons coarse kosher salt plus additional for mushrooms
3/4 teaspoon freshly ground black pepper plus additional for mushrooms
1 1/4 cups (or more) heavy whipping cream, divided
1 cup freshly grated Parmesan cheese (about 3 ounces), divided
2 tablespoons chopped fresh thyme
6 garlic cloves, thinly sliced
12 ounces fresh crimini (baby bella) mushrooms, sliced
That pork was crazy good!!
Those beans are gorgeous!!! I love your photos.