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
What you’ll need for the Pork:6 tablespoons extra-virgin olive oil
2 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
Preheat oven to 300°F.
Heat oil in large pot over medium heat.
Add onions and sage; sprinkle with salt and pepper. Sauté 10 minutes.
Add water; cover and cook until onions are soft, about 15 minutes.
Uncover; continue to cook until onions are beginning to brown and water has evaporated, about 15 minutes.
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.
Top pork with 1/3 of onions; scatter remaining onions around pork in pan.
Roast pork and onions until onions are deep brown, stirring occasionally, about 3 hours.
Transfer onions from pan to medium bowl.
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
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.
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