This has been a great week in the kitchen! So far, everything I have made has not only turned out as described, but was truly delicious to boot!
On Monday, I made dough for brioche, which I turned into a chocolate brioche loaf yesterday. I am practicing making artisan breads, since I usually buy a loaf a week. Figured I should learn to do this myself. So far so good. These recipes have come from Artisan Bread in Five Minutes a Day. It takes a bit more than 5 minutes a day, but the basics are pretty good and in the end I got a loaf of bread I liked. My husband didn’t like the texture of the ganache after the bread had cooled. I wasn’t sure I was going to like the rum that was used. I think that I may use the some of the remaining dough (each batch they have you make up makes 4-1 pound loaves) for my version of cinnamon rolls or something like that.
Second thing I made Raspberry Clafoutis which were interesting and different. These souffléd up and I was very surprised by that. From all the pictures I had seen, these looked a lot like a tart, so when I pulled them from the oven, I was shocked by the volume they had achieved. Needless to say, they quickly deflated and looked like all the photos I had seen. Anyway, they were not creamy, but more like cooked eggs. Perhaps they would have been better eaten warm from the oven, but I have a hard time eating dessert until after dinner. One of those pesky food rules that I can’t seem to shake. Anyway, half of us liked them and half thought they were merely OK. Not sure I would make them again. Or at least not for the kids anyway.
Then, following my menu plan, I made pork. But it took an unexpected turn. I had a recipe, but just couldn’t bring myself to follow it. It was for the Crockpot and I just felt like I could do it more justice by oven braising it and adding some chilies to it. My recipe turned out really well and we ate all of it over the course of the past couple of days. This was a big hit!
Garlic-Chile Pork with Greens
2 Poblano Chiles
3 pound boneless pork shoulder, fat and silver skin trimmed and cut into 1 ½ inch cubes
Kosher salt and freshly ground black pepper
2 T. olive oil
1 large onion, chopped
6 sprigs of thyme
1 head of garlic, broken into cloves and peeled
2/3 cup red wine
1 T. red wine vinegar
2 cups beef stock
1 bunch dinosaur kale, ribbed and cut crosswise into 1” strips
Preheat oven to 350 degrees.
Heavily salt and pepper the pork chunks and set aside. Roast the Poblano peppers (I placed mine on a burner on high and rotated until all sides had blackened) and place into a sealed bag for 15 minutes. Remove from the bag, peel off the skin and remove the seeds. Chop into 1” pieces.
Place olive oil in a large Dutch oven over medium-high heat. Add the pork, in batches, to the oil and brown on all sides. Remove cooked pieces with a slotted spoon to a bowl or plate until all has been cooked. Using the fat/oil remaining in the pan, sauté the onion until soft – add more oil if necessary. Add the garlic cloves, wine and vinegar. Using a fork, stir against the bottom of the pan to remove the crispy bits. Cook for about 5 minutes. Add the pork back to the pot. Add the beef stock and stir to combine. Cover and place the pot in the middle of the oven. Stir at 45 minutes and again at 90 minutes. Add more stock or water if it appears to be boiling dry. At the 2.5 hour mark, add your kale and stir to combine. Cook for an additional 30 minutes. The pork should shred easily when pressed with the backside of a fork and there should be very little sauce.
Serve with warm tortillas. My family likes to doctor them up like tacos with cheese, guacamole, etc.
Tomorrow I will share with you the cupcakes that I made. Ummm…