Delicious & Dragons

I was getting a bit sick and needed something hearty, so I cooked up some potatoes and kale with spices, onions and beef stock to make a nice soup to warm me up.

There certainly can be a fate worse than eating pho for leftovers.

Travel well Quique, you magnificent Spaniard.

This time around I made a sauce from the pork drippings to pour over the rice after crisping it up in the pan, and it’s definitely getting somewhere! Having something flavorful soak into the rice elevates the dish and makes the crispy bits contrast nicely to the rest.

Focaccia is fun. It’s essentially bread dough that’s so wet it just plops and settles into a baking sheet. Just make sure you help to lubricate it with the best extra vergine olive oil you can find. Plenty of it.

Spareribs, slow roasted and then brushed with mustard and pepper until until they are both fall-apart tender and nicely browned. Yum.

Something different to do with leftover rice. Fried with some leftover pork fat until the bottom is nice and crispy. It’s a start, but what this really needs is some sauce to soak into the rice and balance everything out. Must investigate further.

I think chicharrón must translate to “throw pork into a pot and forget about it for a long time”, because that’s just about what you do. You cut up a pork belly, cover it with water, then stew it low and slow until all the water’s gone, then crank the heat and fry it in its own fat until crispy. Served it with a spicy miso mayo nappa cabbage cole slaw. My worry wasn’t that it wouldn’t be delicious, because it was, but that the pork bits would explode in my face, because that’s likely to happen if your fry pork.

Did it in the past with Kombu, this time around it’s miso. No idea yet what to do with it. Maybe I’ll mix it into some butter and roast another kohlrabi with it.

Why not both? The thing about Pasta alla Nerano is, roasting zucchini slices at high heat with some olive oil really brings out their flavor. It’s a wonderful way to serve zucchini, really.