I Heart Pork

I finally went to Porchetta last week. It opened several months ago, less than a mile away from my apartment - but for some reason I'd never ventured all the way there. I think once I'd passed by and there were too many ppl, and other times, I guess I just thought $9 for a pork sandwich was a bit pricey.

It was worth it. Still a bit expensive, but the little juicy bits of pork cracklings, fatty goodness and herb mixture - yumyumyum. The sandwich is not too large, which is perfect when you're trying not to overeat in the new year. But frankly, I think the $15 plate is a better deal. You get cooking greens, beans, and a hefty portion of porky pig.

Sara Jenkins is almost always there herself, and has wonderful delicious special sides and soups as well. Cauliflower w/ crispy prosciutto and winter lentil when I went. Perfect for a cold winter day. Tiny space though, and be prepared to be crammed inside with a ton of other pork lovers.
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Alton's Amazing Granola

My new discovery? Homemade granola is SO much better than storebought granola.

I've had $11/package granola called "The World's Best Homemade Granola" from Spoon by my office, Penelope's homemade granola with dried fruit overkill, Whole Food's granola, you name it I've tried to find the best kind. I had settled on BreadAlone's $5/bag of organic granola as the best mix of value and taste, but a few weeks ago I tried to make some of my own at home.

I searched for the recipe with the best reviews and the mix of ingredients that I liked the most, and found that Alton Brown's recipe had 161 reviews, almost all five stars. With that in tow, I went home and concocted my own version of his granola. And let me tell you, it is DELICIOUS. Better than any granola you will ever buy at the store, cheaper, and super easy to make. I'm serious. Try it. Or if you're really nice to me maybe I'll make you some. :)

Granola
Adapted from Alton Brown's Granola recipe
With a lot of liberties taken by me

4 cups rolled oats
1/3 cup slivered almonds
1/3 cup sliced almonds
1/3 cup whole almonds
1/3 cup pecans
1/3 pumpkin seeds
1/3 sunflower seeds
2/3 cup shredded unsweetened coconut
1/3 cup flax seeds, to be healthy
1/3 cup wheatgerm, to be extra healthy!
1/3 cup + a bit dark brown sugar
1/3 cup + a bit honey (or maple syrup)
1/3 cup vegetable oil
1 teaspoon salt
1 cup dried fruit

Preheat oven to 250 degrees F.

In a large bowl, combine the oats, nuts, coconut, flax seed, wheat germ and brown sugar.

In a separate bowl, combine honey or maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. To get clumps (which I researched myself!) press granola mixture down in to pans lightly, so as to form a thin sheet of the wet granola.

Bake for 30 minutes. Switch sheet pans from top to bottom. Increase oven heat to 275 degrees F, continue baking for 30 minutes.

Remove from oven, cool for 10-15 minutes, and transfer into a large bowl. Add raisins and mix until evenly
distributed.

Yum! I promise you, you won't ever buy storebought granola again.


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Birthday Part II

I forgot to mention - Alli sent me these delicious cupcakes for my birthday from Sugar Sweet Sunshine! They are the best.

There was:
- yellow cake with chocolate almond buttercream
- red velvet cake with chocolate almond buttercream
- red velvet cake with satin buttercream
- pumpkin cake with cream cheese icing

Oh, and yes - I gained five pounds the week of my birthday. It was awesome.


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Birthday Cake & Birthday Lobster

So most food blogs have amazing photos. I, on the other hand, can barely take a non-blurry image on my iPhone. But I figure it's better to have blurry pics than no pics, right?

We made a birthday cake for me on Friday. It was delicious. I also completely made up my own sour cream chocolate frosting recipe - combining two epicurious frosting recipes into one to create a "healthy" dessert, as I called it. We also had a field day at Chelsea Market. I wanted to go on a tour of the Food Network kitchens, but unfortunately they only have those during the week. Instead, we got fresh oysters and live lobster to take home. I love Chelsea market.



Double Chocolate Layer Cake
Adapted from Gourmet, March 1999
Recipe halved to make perfect 8" round layer cake

For cake layers
1 1/2 ounces Callebaut semisweet chocolate
3/4 cups hot brewed coffee
1 cup sugar + a tad
1 1/4 cups all-purpose flour
3/4 cups unsweetened cocoa powder
1 teaspoons baking soda
3/8 teaspoon baking powder
5/8 teaspoons salt
2 medium eggs
3/8 cup vegetable oil
3/4 cups well-shaken buttermilk (or yogurt)
3/8 teaspoon vanilla

For sour cream chocolate/ganache frosting
1/2 pound Callebaut semisweet chocolate
2/3 cup low-fat sour cream
1/2 stick (1/4 cup) unsalted butter
2 tablespoons light corn syrup
1/2 cup powdered sugar

Make cake layers:
Preheat oven to 300°F. and grease pans. Line bottoms with rounds of wax paper and grease paper.

Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.

Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.

Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.

Make frosting:
Finely chop chocolate. In a 1 1/2- to 2-quart saucepan melt chocolate and butter over moderately low heat, whisking until combined. Whisk in corn syrup. Remove pan from heat and add 1/3 cup of sour cream and 1/2 powdered sugar. Add remaining sour cream and powdered sugar until smooth. Add sugar to taste.

Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).

Spread frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.




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