Tag Archives: pork

Re-post of Old Standbys

PICSPAM BELOW:

Sometimes I just don’t have the energy to research/cook/post new recipes. So I dig out the tried and true recipes of the past. Pork is featured in some form in almost everything below, except for the chili.

Like pork crackling biscuits.

I use bacon fat instead of lard or butter for the lamination.

You don’t need to cross-hatch the top of the dough before cutting out the biscuits, but it does make them pretty.

Ham and bean (pinto) soup flavoured with bay leaves and thyme

Chili topped tostadas

Debrecener (Hungarian style pork) smoked sausages served over sauteed coleslaw flavoured with balsamic vinegar

Sometimes I just fry the sliced sausage rings and serve them with fried eggs and cottage cheese for breakfast.

Pizzas made with Greek flatbread

… or with my regular white bread/pizza dough. Half of the dough was used to make a 12 inch diameter pepperoni, mozzarella and fresh basil pizza and the rest was shaped into buns for work lunches.

Nice fluffy crumb in the pizza crust

Underside of the buns – baked for 20 minutes at 400 deg F then basted with melted butter

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Tocană or What’s in a Name?

I remember my mom making a lot of stews when I was growing up because she could use ‘filler’ vegetables, especially potatoes, to stretch a small amount of meat to feed a hungry family of four, with lots of leftovers. Tocană was the word she used instead of stew, however, because, like many immigrants, she interspersed her English with a lot of Romanian words. I was never quite sure what they meant, and, sadly, didn’t always ask, but I managed to figure out the meaning of most of the words, in the context in which they were used.

PS: ‘Zamaă (zeamă)‘ was another tricky Romanian word, which meant ‘soup’, but seemed stew-like to me. Amusingly, in later years, the word ‘soupă’ became part of our family lexicon. And then there were ‘ciorbă’ and ‘bors’ which are types of soups. I may go into that in a future post.

When my brother married a Canadian-born Hungarian girl, she brought other food words into our conversations. Some were very familiar. Like ‘tokány’ which was similar enough to the Romanian word for a stew. But ‘porkolt‘ also refers to a stew. As does ‘paprikash’.

Porkolt, paprikash, and tokany … makes your head spin, doesn’t it? And then there’s ‘goulash’ which can be a soup OR a stew. But I won’t get into that in this post.

Romanian cooking terms almost seem easy in comparison. At least to me, they do.

Romanian pork stew with cornmeal mush and a fried egg

In my recent internet searches, I’ve learned that tocană ‘usually’ refers to a mutton/lamb stew. But my mom has never liked mutton so her tocană was usually made with pork, which seems to be the go-to Romanian meat. Beef was very rarely served at our house as it was not something my mom was that comfortable cooking, to be honest. (You do NOT want to know how she cooked a frozen t-bone steak.)

Anyway, getting back to the tocană, I debated on making a chicken (pui/gaina refering to a chicken/hen) or even a mushroom stew, but I settled for what I felt most comfortable cooking … a pork stew or ‘tocană cu carne de porc’.

One final language aside. Tocană is what you get in a restaurant. Tocăniță (the diminutive form, like saying ‘little tocană’)  is what your mom makes at home … with love.

Romanian pork stew with mashed potatoes

Tocăniță cu carne de porc (Romanian Pork Stew) – serves 3-4

600 gm pork, neck preferred but a boneless pork loin* works as well
2 tbsp finely diced pork fat or vegetable oil
1 large onion, small dice
1-2 cloves garlic, finely minced
1 medium carrot, small dice**
1/2 medium sweet pepper (red, yellow or orange), small dice**
1/2 cup chicken stock or water, more water as needed
1 tbsp sweet pepper paste or 1 tbsp sweet paprika
1 teaspoon hot pepper paste or harissa or gochujang
1/2 teaspoon dried summer savoury or thyme
1/2 teaspoon salt, to start
1/4 teaspoon pepper

Optional: 3-4 small potatoes, peeled and cut into 1 inch cubes

Garnish: 1/4 cup chopped parsley leaves

* As my pork loin was pretty lean, I added about 2 tbsp of finely chopped pork fat trimmed from a pork shoulder, after I had seared it for red chile pulled pork

** This dish was often made in the winter when fresh vegetables weren’t available. Frugal housewives would dry and coarsely grind up various vegetables and use them in their soups and stews. If you have access to a dry vegetable soup mix, use 1-2 tsp, I used the carrots and sweet peppers instead.

Cut up the pork meat into 1/2-3/4 inch cubes.

In a dutch oven, over medium-high heat, render the fat and use it to fry the pork, for about 10 minutes or until it starts to brown. Remove the meat to a bowl and reserve.

Reduce the heat to medium, add the onion and cook until it softens, about 10 minutes. Add the carrots and sweet peppers and the garlic and cook for a few more minutes. Add the thyme, sweet pepper paste and the hot pepper paste and stir into the vegetables. Cook for another minute or so to cook the ‘raw’ taste out of the spices and liven up the herbs.

Add the chicken stock and use it to scrape up the fond (browned bits of flavour) on the bottom of the dutch oven. Add the browned pork, salt and pepper and bring the mixture to a boil. Your meat and vegetables should be just barely covered by liquid. If needed add up to a cup of water, cover with the lid and cook for about 30 minutes at medium heat. Check the meat for tenderness. It should fall apart and the mixture should not be dry but there should be a ‘sauce’ surrounding the meat and vegetables. If needed add some more water and continue cooking the pork with the lid on.

If using potatoes, add the cubed potatoes at this point, another cup of water or as needed to cover the potatoes, and about 1/2 tsp more salt, put the lid back on and cook for an additional 30 minutes. Taste for seasoning. If you like a bit more heat, add more hot pepper paste.

When ready, sprinkle fresh chopped parsley over the top of the stew.

Serve with cornmeal mush/polenta or mashed potatoes (mamaligă sau piure de cartofi) if not using potatoes in the stew. Slices of a crusty bread are a tasty accompaniment to sop up any extra juices.

For a one bowl meal, stir diced boiled potatoes into your finished pork stew. This gives you the option of serving the stew itself in various ways and stew without the potatoes freeze better as the thawed potatoes don’t get too mealy.

Old and New Meals, Again

Nothing too exciting happening in the kitchen. I made an attempt at a type of hand shaped pasta, called strascinati rigati, using a sushi rolling mat, but the results were a bit disappointing. Next time, I’d roll the pasta much thinner and cut smaller pieces for shaping. I’d also cook them fresh rather than drying them. Taste wise … well, it’s pasta with a home made marinara sauce. Tasty but nothing to write home about.

The pasta on the left was made only with all purpose flour while the pasta on the right used half fine ground semolina flour as well.

Once again, the freezer is providing the start of some great meals … leftover pork ribs (remember that blueberry bbq sauce) with purchased hash brown patties.

And pulled pork sandwiches with roasted potato wedges.

I had a sirloin steak in the freezer so I thawed it out, seared it in a cast iron frying pan and served it rare. Simple but delicious with mashed potatoes, carrots and salad. There was enough steak leftover for a steak sandwich too.

I had a bit of a chocolate craving so I whipped up some blender chocolate mousse/pot de creme, flavoured with orange liqueur (Cointreau), to pour into a couple of prebaked pastry shells from the freezer. I had visions of something like a chocolate cream pie but since the shells had shrunk so much, not much of the mousse fit into the shells. So, I poured most of the mousse into a couple of ramekins and topped them with a dollop of whipped cream.

I should have let the pies set a bit longer before cutting into them but I couldn’t wait. (Sorry for the poor lighting in the first picture.)

Blue Monday … Blueberry BBQ Sauce and Blueberry Hand Pies

Happy Labour Day US/Canada!

Two ‘blue’ themed dishes for the last day of the summer holidays.

And a link to a song that just says it all.

Blueberries have been on sale for the last couple of months so I tossed a couple of clamshells in the freezer … for later.

Well, later has come, and I started with a marinade/bbq sauce for the strip of pork ribs I found in the basement freezer. I took the lazy route and didn’t saute an onion and garlic, as I should have. Instead, I added a tablespoon of dry minced onion and a few shakes of garlic powder to a bbq recipe I found on the Blueberry Council website. It was a lot looser than I wanted even after I simmered it uncovered (and unattended) for a while. You might want to hang around the kitchen and stir it every few minutes so that it doesn’t catch on the bottom and scorch.

Pork ribs before and after marinating and baking

Dessert also featured that juicy blue fruit. Hand pies using a recipe posted on one of the FB groups I belong to.

The pastry was tender and delicious but, even baking it an additional 10 minutes, didn’t brown the whole egg glazed tops as much as I wanted. And, during that extra 10 minutes, all of the hand pies burst open and oozed their tasty filling over the baking sheet. Luckily I had lined it with parchment paper so I didn’t have a mess to clean up. I plan on upping the temperature to 400 deg F, and cut steam vents in the top. (NOTE: Just had a chance to touch base with the recipe poster and she mentions that she now does both those things.)

I had halved the filling recipe because I only had two cups of blueberries, but I had more filling than I needed for the hand pies I made, so I made a mini pie with the surplus. And the extra pastry was shaped into three mini pie shells and blind baked. Disappointingly they shrank quite a bit, even though I refrigerated them before baking. When I serve the mini blueberry pie and decide what to fill those shells with, I’ll share pics.

Labour Day Meal

Tamales – Black Bean & Sweet Potato and Red Pulled Pork … and a BBQ Pizza

I haven’t made tamales in some time but a craving, a trip to the local Mexican grocery store for various types of chiles, and the timely sale of boneless pork loin, meant that I decided to invest a hot weekend in the second half of August (and an efficient A/C system), on making a batch of red pulled pork. The vegetarian option came about due to a large sweet potato that had been languishing in my basement for a couple of weeks and most of a can of black beans in the freezer.

The basic masa recipe can be found here. The red pulled pork recipe is here.

  

Black Bean and Sweet Potato Filling

Black Bean and Sweet Potato Tamale Filling – makes about 5 cups, enough for 24-28 tamales

a splash to 1 tsp vegetable oil
1 large tomato, peeled and seeded and coarsely chopped or 1 cup diced, canned tomatoes with juice**
1/2 onion, finely diced or 1/2 tsp dried minced onion**
1 1/2 cup black beans, drained and rinsed if canned
1 cup corn kernels, thawed and drained if frozen
1 large sweet potato, peeled, diced into ~1/2 inch cubes, drizzled with oil, salt and some chili powder and roasted until tender
salt, to taste

Optional
1/2-1 cup shredded cheddar, Monterey Jack or mozzarella cheese (separately or in any combination desired)

** I added canned tomatoes and the dried minced onion as that’s what I had. I had made red pulled pork the day before with pureed chiles, onion and pepper and after straining the braising liquid, I added a couple of tablespoons to the filling below. Chile powder or cumin may be added if desired for a bit of smoky flavour.

In a medium sized saute pan, over medium heat, add a teaspoon of vegetable oil and the diced onion and saute until soft and translucent. Add the diced tomato and cook for 10-15 minutes until the tomato has broken down but the mixture still has a bit of moisture in it. (If using the dried minced onion, just add a splash of oil, your diced tomato and cook until the onion is rehydrated.)

Add the black beans, corn and sweet potato. Stir through to combine. Taste for seasoning. Add a bit more salt if needed.

And if you have leftover pulled pork, give this quick pizza try.

BBQ Pizza with Red Pulled Pork (on Sourdough Tortillas) – BBQ sauce, shredded pork, grated cheddar, Monterey Jack or mozzarella cheese and sliced green onion on a sourdough tortilla. Baked at 400 deg F for 8-10 minutes.

 

PICSPAM: Last BBQ of the Season

I love the taste of bbq’d foods but only bbq’ing a few things at a time seems wasteful to my frugal nature. So I make it worth my while with enough meat and veg for a week’s worth of meals.

I recently saw a post for Mexican market corn which made my mouth water, so I picked up a half dozen corn on the cob on sale to throw on the grill and make a batch. At 6 for $1.99, it wasn’t the best deal ever but I didn’t quibble. I didn’t quite have the energy to make them today, but there are two cobs set aside for it. The other three will probably end up in a corn chowder.

The full spread.

Here’s a picture of today’s Civic Holiday meal.

And some close-ups … sirloin steak and a sweet potato

Sweet corn on the cob and pork chops

Jumbo hot dogs

Beef, Bean and Cheese Burritos/ Meat Lover’s Lasagna

I had a pound of lean ground beef in my freezer and, with a bountiful pantry, was torn between various possibilities. The front runners were beef burritos and a meat lasagna as I already had all the ingredients for either one. Including a batch of fresh pasta sitting in the fridge ready to be rolled out.

I decided to make small batches of both starting with a common base.

Ground Beef Base for the Two Dishes

1-2 tsp vegetable oil
1 small onion, finely diced
2-3 small cloves garlic, finely minced
1 lb/454 gm lean ground beef
1/2 tsp salt
1/2 tsp dried oregano

In a large saute pan, fry the onions in the vegetable oil over medium heat until they become translucent and start picking up some colour on the edges. Add the garlic and continue frying for another minute or so, until the garlic is translucent as well.

Crumble the beef into the pan and fry until no longer pink, breaking up the meat into crumbles. Sprinkle the salt and dried oregano over the top of the meat, stir through and continue cooking for another few minutes.

Remove the pan from the heat, drain off the excess fat and transfer half the mixture to another container. Reserve for the meat lasagna.

Unfortunately, my home made flour tortillas weren’t large enough to fold into burritos, especially with anything else inside other than a generous tablespoon of Beef, Bean and Cheese Burrito filling, so I settled for burrito ‘wraps’.

Beef, Bean and Cheese Burritos – enough filling for 8 burritos, 4 servings at 2 burritos per servings

1/2 of the Ground Beef Base from above
1/2 tsp cumin
1/2 tsp chili powder
1/8 tsp smoked paprika
1/8 tsp Spanish paprika
1/4 cup salsa (mild, medium or hot) **
1/2 lb/ 227 gm canned re-fried beans
1/4 cup shredded cheddar cheese

Optional toppings or fillings
sour cream
guacamole
shredded lettuce
additional salsa
Mexican rice

8 home made sourdough flour tortillas or purchased regular 8 inch tortillas

** I had a package of taco seasoning (from a Taco Bell taco making kit) left in the freezer from the last time I made tacos so I used that instead.

To the ground beef base left in the saute pan, add the herbs and spices (cumin, chili powder, both paprikas) and stir through, cooking for a few minutes. Add the salsa and re-fried beans, mixing well, and continue cooking until the burrito mixture is warmed through. Take the pan off the heat and stir the shredded cheddar cheese through the mixture.

A picture of the ground beef base reserved for the lasagna and the finished beef, bean and cheese burrito filling.


Fill warmed tortillas with a couple of tablespoons of the burrito filling and then the other toppings or fillings.

Serve with salad.

Meat Lover’s Lasagna – enough for 3 to 4 servings

Meat Lover’s Lasagna – makes one 2.2 lb/1 kg lasagna, fills one 8 x 3 7/8 x 2 15/32 inch disposable aluminum baking pan

Meat Filling
1/2 of the Ground Beef Base from above
1/4 lb (2) hot Italian sausages, removed from casings
1/2 tsp dried basil
1/2 cup jarred tomato sauce

For Assembly
8 sheets commercial or home made pasta sheets, cooked until al dente
1/2 cup jarred tomato sauce, reserve 1/4 cup for topping
bechamel sauce (1 tbsp butter, 1 tbsp flour, 1/8 tsp ground nutmeg, 3/4-1 cup milk, salt and pepper to taste)
1/4 cup grated Parmesan cheese
~1/3 cup shredded mozzarella cheese

In a large saute pan over medium heat, crumble the sausage meat, frying the meat until it is no longer pink. Drain off any excess fat. Add the reserved half of the ground beef base and the dried basil. Cook for several minutes. Stir in the first 1/2 cup of tomato sauce and set aside to cool.

Preheat your oven to 350 deg F.

Reserve half of the 2nd 1/2 cup of tomato sauce.

In the bottom of your baking pan, spread 1-2 tbsp of remaining tomato sauce. Lay a sheet of cooked pasta over the sauce and then spread one quarter (1/4) of the meat mixture over the pasta. Spread another 1-2 tbsp of tomato sauce over the meat. Add another pasta sheet and one third (1/3) of the bechamel on top of that. Sprinkle a generous tablespoon of the grated parmesan over the bechamel and then top with another sheet of pasta. Repeat with the meat sauce/tomato sauce, pasta, bechamel/parmesan, pasta layers until you finish with your last sheet of pasta. You’ll have used up all eight of your pasta sheets.

Tuck any excess portions of your pasta sheet down into the pan so that it doesn’t poke up. Spread your reserved 1/4 cup of tomato sauce over the pasta and sprinkle a generous handful of the grated mozzarella cheese over the tomato sauce.

Place your baking pan onto a large baking sheet, in case of over flow during cooking, and bake for 40-45 minutes in your pre-heated oven. If you like a browned top, you can turn on the broiler and brown the cheese … a BIT. Be careful. You don’t want a black cheese topping, especially after all the time you’ve invested in assembling this delicious dish.

Serve with salad.

Another Something Old, Something New Post

Most of our moms had ‘good’ towels or ‘guest’ towels that you weren’t allowed to use. At my house, they were packed, two rows deep in the bathroom closet, and so tightly that you couldn’t pull any out without causing a towel-slide. After my mom passed away, it still took me several years before I started using the good bath towels. I wasn’t able to make myself throw away any of the old beat up towels I had, except maybe for the worst of the bunch. They would end up in the laundry and then I’d use them ONE more time. Repeatedly.

I finally decided to toss my oldest dish towels and start using the new ones I had bought, this weekend. I went with a red, white and blue theme. And some black. Cause black goes with everything.

Do you prefer fluffy or linen-type dish towels?

And for the old, some pictures I took a couple of weeks ago. I had thawed some sliced pork butt to make Chinese barbecued pork (char siu) and then realized that I hadn’t replaced my bottle of hoisin sauce, which I needed for the recipe. So, I rummaged through the jars in the fridge and found some satay sauce.

Pork Satay

Boring Friday

I’m bored again and in the mood to ramble. (Lucky you if you’re reading this.)

After a warmish week which culminated in a HOT Thursday, I woke up to rain and a much cooler Friday.

School/work is done as the last class was yesterday and the chance of getting a call during exam week is slim. Just got my VISA bill, and though expected, the hit is a bit of an ouchy due to the plumbing bill. At least now I can use the upstairs tub after a good snaking out and the downstairs tub won’t be dripping hot water … and money. It’s the last of the big bills (knock wood) til I get my 2nd set of city taxes. Still, it means I have to be very frugal until October when I would be getting my first paycheque of the new school year.

I need to go to the library and pick up a book that I’ve got on hold, but other than that, I have no reason to go out.

So, I guess I’ll do some cooking or rather, baking.

Speaking of … I’ve been scavenging through the fridge and freezer again for meals or components to go with recent purchases.

A bit under two pounds of fresh asparagus for $3.50. Enough for four servings with minimal wastage.

A tray of five boneless and skinless chicken breasts, picked up for 40% off, means I ended up with five top cutlets. One of the cutlets became an asparagus roll-up which was crumbed and baked, along with fifteen chicken tenders from the bottom of the breasts, for supper. The other four cutlets and ten of those tenders went into the freezer. Pretty good for $10. The KFC flyer has a bucket of 8 chicken tenders (ok, they’re bigger pieces) for $10. I laughed.

PS: The bread crumbs used for the cutlet and tenders were made with my own sourdough bread.

The combo pack of six pork chops for under $10 gave me two great comfort meals of pan fried pork chops, baked asparagus, mashed potatoes and pan gravy and there are four more chops for the freezer.

With a couple of scoops of vanilla ice cream, my fudgy chocolate cupcakes made for a great fast dessert.

The scraps of pasta from my ravioli became tagliatelle and were combined with beef stroganoff from the freezer. Enough for three meals. I’m glad I didn’t throw away those scraps. And, a beautiful fresh mango became a mango lassi when combined with milk, sugar and some yogurt.

I HAVE baked … a tray of sourdough cinnamon rolls, most of which are looking for a good home.

It’s been a productive week in spite of not working at all.

Brioche Hamburger Buns, Hoagies and a BBQ

I’ve barbecued for at least three weekends in the last month because, miracle of miracles, it’s NOT raining.

And I like the taste of bbq’d meats.

No other explanation needed.

I was going to throw sirloin steaks, burgers and a chicken breast on the grill but switched out the last two pork chops in my freezer for the steaks, so I wouldn’t have two beef items. In anticipation of the burgers, I decided to make my own hamburger buns. My recipe makes enough dough for sixteen buns but I made hoagies with half, so I ended up with eight buns and four hoagies. Brioche breads freeze and thaw wonderfully, so that’s why I decided on an enriched rather than a lean bread recipe. It tastes good too.

Hamburgers … naked and dressed – I don’t like raw onions on my burgers but onion rings. Oh mama!!

The rest of the barbecue – Now I just have to figure out what to serve for sides in the week ahead … although I’m thinking of sticking that chicken into one of the hoagies.