holiday

Berry Trifle / June 28, 2016 by Amy Cantu

It's summer! Finally! I'm basking in the warmth of the sun. I'm in love with all the brightly colored produce at the farmer's market. The berries are local, sweet-as-candy, and a deep, ripe red. The blueberries pop in my mouth, surrendering their sweet juices. The raspberries are vibrantly tart and sweet. It's the perfect time to have a barbecue (or at least a supper out on the patio,) to celebrate the season! I need a simple dessert that tastes like the height of summer, and this red, white, and blue-hued Berry Trifle is just that. Fresh vibrant berries, clouds of whipped mascarpone cream, and squidgy pieces of cake come together in 15 minutes to create this dreamy Berry Trifle: An impressive, layered masterpiece that tastes as good as it looks.

Notes: The only special equipment needed is a trifle dish (or a large glass bowl), so that the beautiful layers can be seen. Purchased pound cake or angel food cake make this a no-bake dessert, but Polenta Cake with Olive Oil and Lemon is perfect for this berry trifle and makes it extra-special. It's easy to make - just stir together the ingredients and bake. The Polenta Cake is extra moist from the olive oil and holds up well in the trifle layers thanks to it's sturdy texture from the polenta.

Slow-Roasted Pork with Crunchy Skin and Chimichurri Sauce / June 14, 2016 by Amy Cantu

When faced with a very large, beautiful, bone-in, skin-on, fatty beast of a pork shoulder, do not be afraid. Revel in awe in its size, richness, and sacrifice to our privileged bellies. I gathered up my courage and treated this beast the best way I know how - with love and simplicity. I love pork so much. I especially love this slow-roasted, juicy, succulent, messy, pork shoulder complete with its crunchy, puffy, crackling skin. I really can't fully describe the love, joy, and pure elation that Cynthia and I felt, as we pulled this meat into thick shreds. I honestly just felt thankful. Thankful for the plentiful gifts of the pig. Thankful to have Cynthia to share it with. Thankful that Father's Day gave us an excuse to roast such a beast. As for the simplicity, just salt and pepper season this pork to allow all of its sweet, meaty flavor to shine through. I served it next to a bowl of bright green, tangy Chimichurri Sauce to cut through some of the pork's richness and contrast the slow-roasted flavors with fresh herbs. Even now, I breathe a deep, happy sigh at the thought of it.

Notes: I bought my pork from a butcher, so I asked for the skin to be scored and the meat tied (what you see in the photos below). It never hurts to ask if the meat counter will do the same! Scoring the skin encourages crunchy pork skin (or pork rind), and it looks pretty. Tying the meat helps the roast keep its shape for even cooking. All of that said, it’s not totally necessary to score and tie the roast for great results, so don’t sweat it if you don’t feel like the hassle.

To score the skin on your own, use a really sharp knife or a clean box cutter to cut a diamond pattern into the skin. The cuts should go through the skin and into the fat, but not the meat. (See photos below for an example.)

No need to get fancy with tying the meat. Just use kitchen twine and tie the meat in 2-inch intervals. If you want to learn how to tie butcher knots, you can Google lots of tutorials.

This recipe is very simple and straightforward, but do notice that the cooking time has a wide range for a couple different reasons. 1) The time it takes for the meat to achieve the soft, shredding stage depends on the amount of fat and connective tissue. A thermometer is not super helpful here – check it with a fork to see if the meat is soft and giving. 2) This is a two-step process: Once the meat is cooked, the pork comes out of the oven to rest for at least 15 minutes, before going back into a very hot oven for another 20 minutes or so to crisp up the skin to its proper crunchy glory.

The seasoning on this pork roast is deliberately simple to allow for limitless options in the pork’s destiny. I have included a recipe for Chimichurri Sauce, which Cynthia and I used to judiciously dunk thick shreds of pork with our greasy fingers. (Forks were just getting in our way!) We also devoured Cynthia's Pork and Broccolini Sandwich made with this pork - so amazing. My family made various fun tacos with the leftover meat throughout the week. To reheat the meat, crisp the meat in either a hot pan (no extra oil needed), or in an oven/toaster oven at 400 degrees Fahrenheit for about 10 minutes. Some ideas: dollops of Pico de Gallo and Guacamole, topped with Harissa and plain yogurt, drizzled with spicy Korean Bi Bim Bap sauce, and heaped with Thai Cucumber-Peanut Relish. The pork recipe comes from the venerable Serious Eats, which has its own fun list of suggested sauces.

Hasselback Potato Gratin / March 27, 2016 by Amy Cantu

Notes: This is essentially the same as the recipe from J. Kenji Alt-Lopez's The Food Lab, except that I used half and half instead of heavy cream. The results are similar, albeit a bit lighter on the gut. Given how heavy holiday foods tend to be, this seemed like a good compromise to me!

Per Alt-Lopez's recipe notes: Because of variation in the shape of potatoes, the amount of potato that will fit into a single casserole dish varies. Longer, thinner potatoes will fill a dish more than shorter, rounder potatoes. When purchasing potatoes, buy a few extra in order to fill the dish if necessary. Depending on exact shape and size of potatoes and casserole dish, you may not need all of the cream mixture.

Red Velvet Cheesecake Brownies / February 9, 2016 by Amy Cantu

Cynthia and I knew we wanted to make something “red velvet” for Valentine’s Day, but we weren’t sure what exactly. We brainstormed a long list of “red velvet” baked goods - cakes, cupcakes, mini bundt cakes, cookies, and moon pies - to name a few. The thought of these Red Velvet Cheesecake Brownies made us both simultaneously release a deep sigh and a moan. We knew immediately we had to eat these. I think there is already a cult-following for these Red Velvet Cheesecake Brownies, and I can certainly see why. They are moist, decadent, and ridiculously good. Seriously. They are addictive. You can halve this recipe, but honestly, you will end up making another batch anyway. Just make a full batch and share the love with your friends, family, co-workers, neighbors, or school staff. They will love you forever. And also help yourself to a second serving because you deserve it.

Adapted from Sally’s Baking Addiction.

Notes: What makes “red velvet” red is food coloring. The original recipe called for twice as much food coloring, but I found that 1 tablespoon of red gel food coloring was more than enough for a large batch. If you don’t like the idea of using food coloring, you can leave it out, and you will still have amazing cheesecake brownies instead. I use almond extract in this recipe, because I love the nutty, sweet flavor. You could use all vanilla extract instead, and you would have a more classic red velvet flavor.

Chocolate-Covered Strawberries / February 9, 2016 by Amy Cantu

Chocolate-Covered Strawberries are a romantic classic. Also, my 4-year-old loves holding the strawberry by its tiny leaves, and dangling it in front of his mouth before attempting to shove in the entire thing. Dainty, I know. Dressing them up in white chocolate drizzles, nuts, or sprinkles are fun, but there’s something appealing about the simplicity of a perfect, red strawberry coated lovingly with nothing but glossy, crisp chocolate. Cynthia and I enjoyed them, just as much as the kids did - they’re a classic for a reason.

Adapted from The Kitchn.

Notes: Chocolate strawberries are easy to make, but it helps to be precise in each step. The strawberries need to be really dry, or the chocolate coating won’t adhere properly. If you don’t have a double boiler to melt the chocolate, just use a heat safe bowl (like a metal or Pyrex mixing bowl) set over a saucepan of water. Don’t try to melt the chocolate with direct heat because the chocolate will scorch. The directions in this recipe encourages the chocolate to temper, and the addition of coconut oil gives it a glossier sheen and a crisp bite. (The Kitchn has additional information on tempering chocolate without a thermometer.) Don’t let the tempering process intimidate you. Even if the chocolate isn’t tempered correctly, the chocolate dipped strawberries will still be delicious, and I promise no one will complain!