slow roasted pork sandwich

a while ago there was one of those 40% off borders coupons so we picked up this book:

wichcraft book

it’s recipes from tom colicchio’s (judge on top chef) ‘wichcraft sandwich shops. the main reason i wanted to get this book is we already made one of the sandwiches in it, and that sandwich is one of the best sandwiches i’ve had. also, there are gorgeous pictures of every sandwich, which is always nice in a cookbook.

a lot of these sandwiches are pretty involved but the results are delicious so it’s worth it. i really love a good sandwich :)

slow-roasted pork with red cabbage, jalapeños, and mustard

from ‘wichcraft by tom colicchio with sisha ortuzar
makes four sandwiches

sandwich

1 tbsp caraway seeds
3 whole cloves
1 star anise
1/2 tbsp black peppercorns
1/2 cup kosher salt
1 (1.25-1.5 lb.) boneless pork shoulder
2 cups shredded or thinly sliced red cabbage
1 tbsp extra-virgin olive oil
4 ciabatta rolls
2 tbsp dijon mustard
1 large jalapeño pepper, thinly sliced

1. preheat the oven to 250F. combine the caraway, cloves, star anise, and peppercorns in a spice grinder and process utnil they have the courseness of salt. combine the spices with salt.

2. rub the pork vigorously with the spice mixture until completely covered. any spice mixture that doesn’t stick to the meat an be removed. place the meat in a roasting pan, cover tightly, and cook in the oven for about 4 hours. the meat should be fork-tender and some of the fat should have rendered into the bottom of the pan. transfer the meat to a plate and discard the fat from the pan.

3. increase the oven heat to 350F. in a bowl, combine the cabbage, oil, and vinegar and season generously with salt and pepper. the cabbage should taste quite salty and tangy.

4. slice the ciabatta rolls in half. spread the mustard evenly across the bottom halves. using a couple of forks, pull the roasted pork apart and distribute some on the bottom and top halves.

pork

5. place the bread in the oven and remove when the bread is lightly toasted and the meat is heated through. add the cabbage on the bottom halves and top withe jalapeño. close the sandwiches, cut into halves, and serve.

open_sandwich

comments: yum, this sandwich is quite good. it’s a really nice combo of flavors and textures with the salty pork, tangy crunchy cabbage, spiciy jalapeños, sour mustard, and toasted ciabatta bread. good to have some kettle chips as a side too.

it’s not very difficult, but you gotta be home for a few hours while the pork cooks in the oven. the pork turned out a little bit too salty for our taste, so maybe next time i won’t rub in as much salt.

noodles with meat sauce

we saw my piano teacher a while ago and mentioned that we didn’t have a good chinese cookbook, so she gave us mrs. chiang’s szechwan cookbook as part of our wedding present. all the recipes we’ve tried have been really good. we need to get a wok though…

noodles

noodles with meat sauce (shao zi mian 紹子麵)
from mrs. chiang’s szechwan cookbook

4 cloves garlic, minced
4 scallions, cut into match head size pieces
3/4 lb. ground pork
1 lb. chinese noodles or fettucine
3.5 tbsp peanut oil
1/2 tsp ground roasted szechwan peppercorns (optional)
1 tbsp hot pepper paste
5 tbsp soy sauce
1 tsp sesame oil

1. add 1 tbsp of the chopped scallions to the pork, along with 2 tbsp soy sauce, sesame oil, and szechwan peppercorns. mix thoroughly and set aside.

2. prepare the noodles according to the directions on the package. while it boils, cook the meat sauce.

3. heat wok or pan on high flame for about 15 seconds, then add the oil. when it begins to smoke, add the chopped garlic, 1 tsp of the scallions, and the hot pepper paste. stir-fry for about 5 seconds.

4. add the meat mixture to the pan and continue to stir-fry for about 1 minute. try to break the meat up into small pieces.

5. throw in the rest of the scallions and continue to stir-fry for another 30 seconds.

6. add in 3 tbsp of soy sauce, salt to taste. reduce the heat and let the meat sauce simmer for 1 minute more.

meat-sauce

7. to serve, put noodles on individual plates and ladle meat sauce on top.

comments: this recipe tastes great and is quick and easy to make, so it’s become one of the regulars in our recipe rotation. i like to cook up a side of vegetables with it, like choi sum or bok choy, etc. the soy sauce we use is pretty salty, so in step 6, we only add 1 more tbsp of soy sauce and no salt. also, we tried using less oil, and it still tasted good. we use about 2 tbsp of canola oil. for the noodles, we used some dry wheat noodles. we can’t find szechwan peppercorns though… but it already is kinda spicy.

food resolutions for 2010

1. bake our own bread – my brother and lena have both been telling me how simple it is to make good bread and how yummy it is. also, cameron got me a “real” pizza stone and this book for christmas:

ArtisanBreadinFiveMinutesaD_3

so we’re not buying any more sandwich bread or bakery bread!

2. read on food and cooking by harold mcgee – this is the year i’m going to read this whole book. it is about 800 pages, so that’s about 2-3 pages per day, ~15 pages per week. dangit! i’m behind already…

3. salads – i like salad a lot, but we don’t make that many types. i’d like to find some new recipes, and have it for lunch or dinner sometimes instead of just as a side.

4. asian food – cameron suggested this one. we’ve started cooking more chinese food recently because we got a nice cookbook for that (haven’t had time to post anything though). so i think we’ll continue with that, and then maybe also find some thai, korean, vietnamese, japanese recipes.

5. have people over more often – normally our apartment is pretty messy, but our non-food resolution is to clean every week, so maybe this year we will have people over for dinner more. :)

food resolutions from 2009

so here were my resolutions in 2009:

1. cook more – right now we usually only cook twice a week. after march, we’ll have to cook more anyway, so that’s good.
hey, we did this one! we try to cook 4-5 nights a week, partly to save money, partly to eat healthier, partly because it usually tastes good :)

2. learn how to use our new babies – my brother and jen gave us two early wedding presents – 12″ all clad fry pan and 7.25 qt. le creuset (kiwi). they are so beautiful.
yay, we use the all clad one probably 2-3 times a week. we should try to use the le creuset more though.

3. learn about wine – i still have notes from tom mannion’s wine class… something to start after march.
hmm, haven’t made that much progress on this one, although recently i had a glass of red wine i really liked… that’s a first!

4. learn more of mom’s recipes – mom’s food is still my favorite.
well, i think i’ve got the pork chop recipe down now. need to get a little better at nomai fan and niangao. still lots to learn :)

5. learn how to bake a good batch of chocolate chip cookies – mine always don’t turn out right.
YES!!!!! finally succeeded! also made some really good oatmeal raisin cookies this year.

6. cook more mushrooms and fish – i am getting over my mushroom phobia, and cameron is trying to let cooked fish back into his life. he said he was traumatized as a child when his parents tricked him into eating fish by claiming it was chicken. anyway, we are both making progress!
hmm we haven’t been cooking these that much, but we both have been eating them more at least. i think we’ve made some good progress this year.

7. blog more – hopefully after march.
ha, totally failed at this one.

hmm, i still need to think of some resolutions for 2010. haha i am late as usual.

oatmeal raisin cookies

one time i ate a whole bunch of pepperidge farms chocolate mac nut cookies right before i got sick, so for a while after that, i felt nauseous when eating any kind of cookie. i persevered though and got over my traumatic cookie experience (julie, it’s worth it!!) :) i still don’t like chocolate chip cookies as much as i used to though. was it my favorite before? i can’t remember. anyway, this oatmeal raisin cookie is currently my favorite cookie.

oatmeal raisin cookies
from the america’s test kitchen family baking book

oatmeal_cookies_gogo
this nice picture taken by my brother with his fancy camera

1.5 cups (7.5 oz) AP flour
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp ground nutmeg
16 tbsp (2 sticks) unsalted butter, softened
1 cup packed (7 oz) light brown sugar
1 cup (7 oz) granulated sugar
2 large eggs
3 cups (9 oz) old-fashioned rolled oats
1.5 cups (7.5 oz) raisins

1. adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 325 degrees. line 2 large baking sheets with parchment paper. whisk the flour, baking powder, salt, and nutmeg together in a medium bowl.

2. in a large bowl, beat the butter and sugars together with an electric mixer on medium speed until light and fluffy, 3-6 minutes. beat in the eggs, one at a time, until combined, about 30 seconds, scraping down the bowl and beaters as needed.

3. reduce the mixer speed to low and slowly add the flour mixture until combined, about 30 seconds. mix in the oats and raisins until just incorporated.

4. working with about 3 tbsp of dough at a time, roll the dough into balls and lay them on the prepared baking sheets, spaced about 2 inches apart. flatten the cookies to a 3/4-inch thickness using your palm.

5. bake the cookies until the edges are set and beginning to brown but the centers are still soft and puffy, 22-25 minutes, switching and rotating the baking sheets halfway through baking.

6. let the cookies cool on the baking sheet for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.

comments: yum, gotta say it again, these are my favorite cookies right now. they are easy to make, have great texture – nice and soft on the inside, and have a good ratio of oats and raisins. i ate six in one day the first time i made them.

the first time i made these, i was in a rush, so i didn’t mix the oats and raisins in well enough. i ended up with some extra oaty cookies and some not very oaty ones. they still tasted pretty good. sometimes it’s hard to tell if the oats are mixed in since it’s kinda sticky. there might be a pocket of un-oaty dough at the bottom. the second time i let the dough mix a little more and they came out better.

i made the second batch at my brother’s house so i used golden raisins + some dried cherries and no nutmeg… still yummy!