Best Of Archive

Pork Cracklins | Pancetta, White Bean & Swiss Chard Pot Pies

Sometimes, it pays to just not worry about being fancy for dinner. Get the right people to your house (Emma, in this case). Serve some delicious cocktails. Cook up one decent thing to eat, and sit on the couch, catching up, eating that one decent thing, sipping on your drinks. It makes for a good night.

I usually make a pretty good cocktail, and that plus Emma’s company is pretty much enough to make for a fun, relaxing evening. But we were hungry, so the one decent thing I threw together were these delicious little pot pies.

The filling is pretty simple, and can be modified to whatever you have on hand. I happened to have pancetta, white beans, and chard, so that’s what I used. The sauce is a simple veloute, something I’ve now made approximately one million times in culinary school. A roux-thickened chicken broth – it’s genius and so versatile.

The pastry lids are super easy to make and are so flaky, they shatter right in your mouth. It’s hard to believe it didn’t take hours to make or that it didn’t include wrapping up a block of butter in pastry dough. The secret is a bit of sour cream or yogurt, which adds tang and richness, plus a bit of vinegar to keep the dough tender. It’s now my go-to quick pot pie dough.

Pork Cracklins | Firecracker Bacon

I first had this bacon at a brunch at Cheryl‘s house. Mmm, bacon, I thought. I like bacon. Then I took a bite. And another, and another, and then several slices later, I finally asked her what sort of addictive drug she had added to it.

Cayenne pepper and brown sugar. That’s it. Practically the world’s simplest recipe. I finally made it myself, and it’s just so good.

I do have one change to the recipe, though. It says to cook the bacon in the oven at 425°. I always cook my bacon in the oven, but I’ve stopped doing it at high heat because I’m sick of the smoke alarms going off every time I make it. The addition of brown sugar to the bacon in this case makes the smoke even worse, so I cooked it at 375 instead. Still a bit smoky, but not as bad. It will take a little longer for the bacon to get crisp. It’s worth the wait.

For the recipe, take a peek here.

Pork Cracklins | Malted Milk Chocolate Pots de Créme

I knew right from the start that I was going to love these. Any sort of creamy, custard-y dessert is alright with me.

These are pretty much like pudding, except pots de creme are cooked in the oven, in a water bath. There’s a bit of stovetop work, but it’s just to heat the cream enough to melt the chocolate.

Important note here – this recipe will taste exactly like whatever milk chocolate you choose. So if you use one that doesn’t taste so good, your pots de créme won’t taste so good either. I use a Michel Cluizel milk chocolate that I buy in bulk – it comes in little drops so lazy me doesn’t ever need to chop chocolate.

My choice of chocolate is probably why I love these so much – it’s milky and very caramel-y, everything that a milk chocolate should be. I think this has overtaken the spicy brownies as my favorite recipe from the book so far.

For the recipe and to see how the other Baked Sunday Morning bakers fared, head over to Baked Sunday Mornings.

Pork Cracklins | Classic Shortbread with Fleur de Sel

Shortbread are probably one of my favorite cookies ever. In its simplest form, it’s buttery and absolutely delicious. But it also takes well to modifications, both savory and sweet. Herbs work well, and so does infusing the dough with tea (I like earl grey). Cinnamon and other spices, especially nutmeg, pair perfectly.

This version is simple to make, full of butter (yum), and isn’t doctored with the exception of some fleur de sel on top of each cookie. If you don’t like salty sweets, you can leave the salt off. I happen to love the burst of salt on these cookies. It’s also utterly delicious with a bit of lemon curd.

There’s a bit of rice flour in the mix, and I think it’s the secret ingredient – it adds structure and tenderness without additional gluten. It also prevents me from scarfing down the entire batch, thanks to my stupid rice allergy.

I gave some of these to a friend, and got a message from him later in the day requesting a batch for Christmas, because he loved them so much. I brought the batch to his Christmas party, and I swear there may as well have been crack sprinkled on top. People were going nuts over them. I love that this is Matt’s Scottish grandmother’s recipe – and it stands the test of time.

To get the recipe and see the other entries from this week’s Baked Sunday Mornings head on over to Baked Sunday Mornings.

Pork Cracklins | Cinnamon Brittle Ice Cream

I’ve made cinnamon ice cream before, and it’s probably one of Larry’s favorite ice cream flavors. Searching my ever-growing collection of ice cream cookbooks, I came across this recipe for cinnamon brittle ice cream.

The base is a standard custard – cream, milk, sugar, egg yolk. There’s some ground cinnamon that’s added after the base is cooked. The first twist to this flavor is the addition of some orange oil. Larry’s not crazy about the orange, but I think it balances out the cinnamon really well.

The second twist is the cinnamon brittle. Most brittle has nuts in it – this one is without nuts, but has cinnamon instead. I chopped up a portion into tiny pieces and folded it into the ice cream, and boy is it delicious. We love the bit of texture that the brittle adds. One of my favorites of all the ice creams I’ve made so far.

The best part of the recipe is the leftover cinnamon brittle, which I’m eating by the handful. I like brittle, but the nuts kind of ruin it for me. Nut-free, cinnamon flavored brittle is where it’s at. I’m thinking it would make a nice gift… if I can make it last.

Take a peek at the recipe and more of the book at Google Books.

Pork Cracklins | Holiday Spice Cake with Eggnog Buttercream

With my spotty record when it comes to big, three-layer cakes from any of the Baked books, I was tempted to make cupcakes instead. But I got brave and forged ahead anyway.

The Baked three-layer cakes are wonderful – none of the problems I’ve had have anything to do with the recipes. It’s just me. I’m not a great maker of spectacular cakes, and I always seem to get something wrong.

This cake is interesting. It’s got a lot of flavors going on, and it’s lightened up with beaten egg whites. This helps it not be too much like gingerbread, with the molasses in there.

The buttercream is the standard Baked recipe – cooked milk, sugar and flour for the base and lots and lots of butter. I’m a fan of this buttercream because it’s light and stable and always tastes great. And this one really does taste like eggnog, with a bit of rum and fresh nutmeg.

Everything went surprisingly well as I was making the cake layers. I had all three 8″ pans on hand. I didn’t forget ingredients. It mixed up beautifully and I put the pans in to bake, rotating them halfway through to ensure even baking.

As I was taking the cake pans out of the oven, I gently poked at the top of each to see if it looked done. I had already put a skewer in and it came out clean, but a second good test is to see if the cake will spring back when poked. It did. And then I got to the third and last pan. It slipped out of my grip as I was pulling it out and flipped upside down onto the open oven door. Butterfingers!

Larry and I tried to salvage it, but it was too late. We scooped it up from my thankfully newly cleaned oven floor, held a little memorial service, and then proclaimed it Finger Cake. Meaning, we ate it bit by bit with our fingers. And man, this is one good cake. It’s got a perfect, light texture but still tastes a lot like gingerbread.

My alternate plan was to make a two-layer cake instead. I cut each layer in two so I actually did a 4-layer cake. Take that, butterfingers!

It’s not a beautiful cake. It’s a little homely, a cake with a secret. Perfect for the holidays, spot-on flavor and texture. I love this cake.

For the recipe and to see how the other Baked Sunday Morning bakers fared, head over to Baked Sunday Mornings.

Pork Cracklins | Soft Candy Caramels

I clearly can’t have these caramels in the house. They’re so good, and I have a major weakness for caramels.

These are just the right texture, nice and soft and buttery, with just a hint of salt. They’ve got some sweetened condensed milk in them along with the traditional cream and sugar. There isn’t anything difficult about making them, as long as you remember to use a nice big pan (caramel bubbles up when you add cream!), and you use a candy thermometer.

The most time consuming part about making these is cutting and wrapping the individual candies. I happened to have candy foils, which are pretty, but wax paper will work just fine. Or… don’t wrap them at all, and just eat the entire batch in one sitting. Which I didn’t do, but I sure was tempted.

To get the recipe and see the other entries from this week’s Baked Sunday Mornings head on over to Baked Sunday Mornings.

Pork Cracklins | Kale Caesar Salad

I know there’s not that much that’s special about a caesar salad – it’s been done, and it’s not hard to make. And kale salad, it’s the trendiest of trendy right now.

I got an inexplicable amount of pleasure out of making the caesar dressing for the salad. It’s pretty standard – garlic, egg yolk, lemon juice, anchovy, olive oil. But I made it by hand, using a mortar and pestle, and it was the most beautiful emulsion I’ve ever made. Absolutely perfect. I even got brave and used real, salt-packed anchovies instead of paste.

Rustic croutons top the salad – I used Tuscan kale, because it’s my favorite to eat raw. We loved it.

Oh, yeah. I also made some really good chicken, too. It’s brined in seasoned buttermilk and coated with a mixture of bread crumbs and corn flakes (yikes!), then baked in the oven. It’s fabulous. Juicy, flavorful, and rivals the best fried chicken, if you ask me.

The recipe for the salad can be found at Tasting Table, and the chicken recipe is at Bake Like a Ninja.

  • Oven-Fried Chicken (Cook’s Country, October/November 2005)
  • Kale Caesar Salad (Tartine Bread, p. 218)
Pork Cracklins | Spicy Brownies

I love these brownies. Not quite as much as the sweet & salty brownies from Explorations, but they’re a close second, and they’re my favorite recipe out of Elements so far.

These are brownies that are typical of those in all of the Baked books – easy to make, fudgy and deeply chocolate. In addition to dark chocolate and cocoa powder, there’s also a bit of milk chocolate in the mix.

The spice isn’t overt. There’s some ancho chile powder, ginger and cinnamon. It’s a low-level heat that’s warm and pleasant and goes so perfectly with the level of chocolate in the brownies.

I gave most of them away. They needed to be out of the house, and quick, or I would have eaten the entire pan.

For the recipe and to see how the other Baked Sunday Morning bakers fared, head over to Baked Sunday Mornings.

Sweet Sweet Potato Biscuits
The Corsican
Butterflied, Dry Brined Roasted Turkey
Thanksgiving Turkey Stuffing Balls
Apple Pie Covered with Leaves
Thanksgiving isn’t one of those big-deal holidays for us. Actually, we’re pretty low-key for all holidays. My brother usually comes down, and we hang out. The game is on, laptops are out, books are read. I really like it.

Even though we don’t have a big-deal Thanksgiving, I still make a fairly traditional meal. Turkey, potatoes, and dressing are a must. Skip the cranberries because none of us like them. And then I usually do some sort of vegetable or salad and a pie. It’s always good, and never any more work than any other dinner.

I’ve been dry-brining my turkey for years, and I’m absolutely convinced it’s the easiest and best way to prepare the bird. I buy a Kosher turkey, and do a straight salt and pepper rub the morning before Thanksgiving. It goes into the refrigerator uncovered until about an hour before it’s ready to go in the oven.

Every year I keep wondering why I don’t butterfly the turkey. It’s the only way I’ll roast a chicken, so it makes sense. This year, I finally did it. And I used some herbs in addition to the salt. It cooked so quickly and evenly, and was absolutely delicious. I’m never roasting a fully intact bird again.

Another advantage to butterflying is that the backbone can be used along with the neck to make turkey stock, something I normally don’t bother with. I did this year – stock in the pressure cooker only takes a half hour, and it makes a big difference in how the gravy turns out.

Larry asked for sweet potato biscuits after seeing them on The National Baking Society blog, and it turns out that they’re really easy to make too. And dang, so good, especially with maple butter. And probably good with leftover turkey in the middle, but we ate them all up.

The one part of dinner I haven’t every settled on is the dressing. I’m a traditionalist. I want a simple bread dressing, nothing fancy, and no meat. The best part is the top. The part under the top is always a little too mushy for my taste, but that’s all fixed now with stuffing balls. They’re the perfect ratio of crispy stuffing bits to softer bits. Plus I got to make a lot of jokes about “the balls”. These are on my menu from now on.

We had wine with dinner, but I made pre-dinner cocktails. Larry chose The Corsican, a potent mixture of rum, bourbon, vermouth and falernum. It’s delicious – he made a great choice.

I gave up on pumpkin pie for this year and just went with apple. It turns out both Larry and Brian like apple pie better than pumpkin, so everyone was happy.