Pork Shoulder

One of the great pieces of meat
Lamb shoulder is even better

Very nice roasted with crisp outer coating
and juicy, well marbled interior

But we like it Boiled
Yes, Boiled

We cut it into manageable pieces, so it cooks faster
remove some of the fat, but not the bone

Salt and Pepper and store in refrigerator at least overnight
(other seasonings would be good)

When we boil it in any stock we have, some onion ends, bay leaves and herbs
Never let the liquid rise above a simmer, a violent boil will emulsify the fat into the stock and prevent it from being removed later

This produces moist pork for the evening braise, more flavorful than the chicken which we also make, not durable, retaining its integrity

It also produces stock, which we use for the evening braise
Pork fat is less likely to dissolve than chicken fat
It could be sealed in lard to last longer




Raw Carrots are a great snack

Pureed Carrot Ginger Soup is comforting

Carrots sliced into obliques provide an alternative shape

Carrots added to a pot of boiled chicken add flavor to the double broth

Carrot Matchsticks pickled in spicey Moroccan mixture is a great condiment discovery
Spicy Pickled Carrots


Our search for Lardons
LardonsWe bought think-sliced bacon and looked for bacon in the deli section, to be cut thick. Which didn’t work.

Then we found Pork Belly. Cut it into nice big pieces and stored frozen

(This is how it is done!)

Unlike Hickory Smoked Bacon (Thick Sliced) very little fat is rendered.

Buy the leanest piece of Pork Belly that you can find

Depending on how you slice it, you get the great fatty, chewy bite that I was looking for. This slab of Pork Belly cost about $3.00 per pound at the expensive local supermarket.

There you have it (Voila!)

Celery Toast

A delicious excuse to eat celery with the components of Blue Cheese Dressing
(Blue Cheese, Green Onions and Garlic)

Suddenly, we are buying stalks of celery!
It’s an opportunity to eat cheese, in moderation (as a flavoring)

2 Stalks of Celery
A Bunch of Green Onions
(we often substitute sweet onion, pre-soaked rinsed in water an vinegar)
4 Garlic Cloves
1/4-1/2# Blue Cheese (it has been fun shopping for the best Blue Cheese)
Lemon Juice (there is no substitute for fresh lemon juice)
Salt and Pepper
(the salt extracts water, which accumulates over time, so we are experimenting)

We toss this in a one Gallon Kimchi Jar and fish it out over the week
(improving over time)

Initially we mashed the blue cheese with onions and garlic, resulting in large clumps of blue cheese.
We combine the sweet onion with chopped garlic, black pepper dressed in Olive Oil
And sprinkle this in layers with crumbled Blue Cheese
(we found no additional salt is needed)

On alternate weeks we prep Tangy Purple Slaw, of Red Cabbage, Red Onion, our Homemade Sauerkraut and Apples, creating a sort of Purple Terrarium
(this is also a great condiment to add to stews in the final minutes)

Celery Toasts New York Times

Gabrielle Hamilton Recipe Archive

Tangy Purple Coleslaw

I was looking for blue and purple foods to eat
The secret is the . . . sauerkraut, pickled onions and dill

Sooo Good . . .
Every time that I prepare Tangy Purple Coleslaw, I slice-off part of my finger on the Mandoline, but it is worth it!

Critical Ingredients include:
Red Cabbage
Red Onion (Pickled in a diluted bath of Red Wine vinegar)
Red Sauerkraut (make your own sauerkraut with Red Cabbage)
Red Apple (a crisp apple, sliced and julienned)
Flax Seed (Ground, substituted for Hemp Seed)
We don’t add the mayo (listed in the recipe), but add a neutral (Grapeseed) oil, but might consider yogurt

We shred a head of rad cabbage into a gallon Kim Chi jar interspersed with red onions, apples and ground hemp seed

Quarter the cabbage
Do not remove the core – use it as a handle while slicing on a mandoline

Top this with the salt, sauerkraut, dill, honey and oil (mayo or yogurt)

You end-up with a big jar of slaw
like the southern concept of “forever slaw” because it will keep for a long time

Recipe at:
Chatelaine Magazine