No-Stress Elegance - Caramelized Onion & Olive Croustade

And just like that .... 'Tis the season! 

Photo: NK

November's barely over and already, calendars are filling up with holiday parties and events. 

Our hearts are soon to be filled thanks to all the family fun, and we're priming our bellies for the most diet unfriendly time of the year. Though festive, the stretch between Turkey Day and New Years can be both exhausting and nerve-frazzling. So when it comes time to balance our daily responsibilities with a whole lot of extra merriment, I like to have something predictable to rely on. Today, it's a go-to hors d'oeuvre. 

ln a season where you'll more than likely have to bring a dish or an appetizer to parties, I thought I would share a foolproof, easy, yet impressive pre-dinner bite. Eric Ripert's Caramelized Onion and Olive Croustade fits that bill. I'll be bringing this savory pastry to my mom-in-law's Thanksgiving Celebration. Cut into slices, the Croustade makes for the perfect universally likable portable finger food. 

Why it's great:
The recipe is simple - many of the ingredients will be in your pantry already, so to make this, you'll only need to buy about 5 or 6 other items, none of which are hard to find or exotic. 

Using Frozen Puff Pastry makes this even easier, and works for bakingphobes like me. 

Who doesn't love a sweet, salty and savory pastry hors d'oeuvre? 

What to know: 
Caramelizing Onions is very simple to do but not quick. Set aside about an hour and twenty minutes total for this recipe, 45 minutes of which will be dedicated to slicing and caramelizing the onions. Keep in mind, there is really only about 20 minutes of active time overall, so although the dish is not super quick, it really is quite easy.

Make sure to leave time to bring your Puff Pastry Sheets to room temperature before beginning this recipe. This should take about a half hour. To do this, you'll need to remove it from the package and separate the two sheets.

Caramelizing the Onions can be done a day in advance providing you store them in the fridge in an airtight container. 

The complete Croustade should be prepared the morning of and stored outside of the fridge. 

For serving, the Croustade is really best served fresh out of the oven, but also tastes just fine at room temperature. If you travel with it and your hostess has room in the oven, ask her to warm it up briefly. It can sit overnight if necessary as well. Store on a countertop and cover in foil.

You can experiment with the size and shape of this tart. Ripert's recipe yields two 6 inch round Tarts, but you can easily make one or even two larger round Tarts providing you double the amount of Caramelized Onions you prepare, as well as the amount of Olives you buy. If you do this, keep in mind that baking time may change, so just check your Croustade at about 14 minutes into cooking and keep an eye on it until it is flaky, golden, and cooked through. 

Here we go:

Caramelized Onion and Olive Croustade
Recipe by Eric Ripert 
Yield: Makes 2 Small Croustades and Serves 5 to 6 
Total Time: 1.5 hours or less, Active Time: 2O minutes 

Ingredients:
1/4 Cup Olive Oil 
1 Clove Garlic, very thinly sliced
2 Very Large White or Yellow Onions, very thinly sliced
2-3 Sprigs of Fresh Thyme
Fine Quality Sea Salt 
Freshly Ground Pepper
2 Sheets Frozen Puff Pastry Dough, defrosted fully and cut into 6 inch rounds*
1/2 Cup Black Olives, Pitted - preferably Nicoise or Kalamata Olives, sliced in half.
Freshly Grated Parmesan Cheese, a few pinches

*Cook's Tip - If you don't have an appropriately sized cookie cutter, use an inverted bowl or other round object to mark the dough, then trace the rounds with a sharp knife to create circles. 

Caramelized Onions, Photo: NK

Method: 
Preheat oven to 450.

Heat Olive Oil in a large skillet over medium heat.

Add the sliced-up Onion, Thyme Sprigs, and Garlic.

Cook the Onion, stirring once in a while, until soft - about 6 minutes.

Lower the heat to medium-low and continue to cook the Onions for about 30-35 minutes, stirring occasionally, until well caramelized.
Season to taste with a bit of Sea Salt and Fresh Ground Pepper. Remove onions to a plate lined with paper towel and lightly blot away some of the oil. 

Place Puff Pastry rounds on a non-stick baking sheet or baking sheet lined with Parchment. 

Assembling the Croustade, Photo: NK

Spread the Onion Mixture onto each Dough Round. 

Be sure to leave about a half inch or less 
of space around the edges.

Next, top the Onion Mixture with Black Olives and Parmesan.  

Bake the Croustade in the oven for 15 to 20 minutes. Make sure to check it at around the 15 minute mark.

When the Croustades are done they will be fully crisped, flaky, golden brown, and puffed. Let cool if storing or serve warm if presenting to guests right away. When ready to serve, cut Croustades into thin slices. 

Store outside of the fridge if not serving immediately.

Best served right away but the croustade is also good at room temperature or, more preferably, re-heated briefly. 

Caramelized Onion and Olive Croustade, Photo: NK 

Enjoy! 
Wishing you all a joyous Thanksgiving! 
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Destination: San Francisco and Napa - Restaurant Roundup

Hi there, readers.

It has surely been a week...The husband and I just wrapped a great trip to San Francisco and Napa that will likely inspire several more recipe-related posts, but for now, I wanted to give you a quickie rundown of all the amazing eats we enjoyed at these two great destinations. Our journey was filled with fun, including visits with two of my oldest and dearest friends (both of whom happened to be fantastic tour guides), copious amounts of wine, and of course, many wonderful meals. 

Alcatraz, as viewed from Fisherman's Wharf, San Francisco, Photo: NK 

The beautiful David Arthur Winery (Click HERE for Info) Napa/Rutherford, CA Photo:NK

Still, I must tell you, our trip was incredibly bittersweet. Just after we landed at SFO, much of the northeast, particularly New York City, Long Island, and New Jersey, was hit with a brutal "superstorm" by the name of Sandy. Naturally, we were in knots until we heard that all our friends and family were ok. In the days following, we, like the rest of the general public, would be astonished by the footage of the unthinkable damage and loss of life this horrific storm had wrought.  

I write to you today from my mother's house, as we still don't have power at home. Our city and many areas this awful weather event touched, remain paralyzed. Worst of all, the human toll has been horrific. So many of those who narrowly escaped with their lives lost nearly everything. If this chilling tragedy has a silver lining, it has been the remarkable banding together that's happening in response: people comforting, housing, and feeding one another. People giving of their time and money to help those in need. May it continue, and we are happy to be home to hug our loved ones and do our part.  

So - I hope my dining suggestions and observations, though probably ill-timed, help you in the future should you travel to the San Fran/Napa area. For those of you that were particularly harmed by Sandy, please know that our wish for you is that better times are ahead. And soon. 

San Francisco - Where to Eat

What a city. San Fran definitely lived up to its hype. We didn't have one bad meal here, in fact. San Fran offers amazing culinary diversity but my vote for the foods to focus on would be Seafood and Asian cuisine, notably the city's famed, ubiquitous seafood stew - Cioppino. Here's where to go for all of it, including some additional restaurant destinations for an extra special night out.

The Ferry Building/Embarcadero

When - lunch/quick snack

Why - Variety. The Ferry Building houses an amazing collection of kiosks representing some of the top foods in town  - and all under one roof. Bonus - You'll find lots of places to buy fresh produce and specialty items, as well as an outdoor farmers market on certain days showcasing all the best in organic produce and other tasty products. 

Where - Explore it all, and leave time to meander and taste. We particularly enjoyed 

Out the Door - a takeout Vietnamese counter with very good, cheap eats. Special thanks to my friend Gab for the hot tip on some good 'n spicy food!

Website HERE

Yummy Lemongrass Pork and Vermicelli Noodle
+ Spring Rolls at Out the Door, Photo: NK 

The Pescado Taco at Nick's - Delicious! Photo: NK 

Nick's Crispy Tacos

When - lunch/quick snack

Why - Cheap, top-notch Tacos of all kinds. I can only vouch directly for the Pescado (fish) Taco that Nick's is famous for. It is to die for, and actually inspired a fast and easy Fish Taco Recipe in one of NK's first guest posts. Check that out HERE. Nick's is actually housed in a nightclub called Rouge. I know, weird, but what you do after your Taco is up to you. 

Website HERE

Sotto Mare - The place for Cioppino!

When - Go for a casual, mid-priced Dinner in the heart of San Fran's charming Little Italy. 

Sotto Mare in North Beach/San Fran, Photo: NK

Why - Sotto Mare has a no-frills yet jolly vibe, great food, and a laid back and pleasingly down-to-earth staff. It's all about the seafood here. Italian-inflected seafood at that. It impressed me as the type of fun and casual spot you'd find in Brooklyn. The food is very good and so is the experience. Get the Cioppino, a hearty seafood stew in a tomato-based sauce (which serves 2). Wear your bib proudly and be prepared to get dirty! To start, and don't miss the Oyster Shooters served Bloody Mary-style. Yum! For dessert? There, you're out of luck. This place is a get in and get out sort of joint, but you'll be happy you came. 

Make Reservations if you can, otherwise, go a bit on the earlier side.

Website HERE

Incanto

When - For a special dinner out if you don't mind heading a bit off the beaten path. It was about a 15 dollar cab ride from the Union Square area)

Spatch-Cooked Game Hen with Pomegranate
at Incanto, Photo: NK

Why - Lovable Top Chef Masters star Chris Cosentino's newish restaurant is all about meat, but is not the best for the non-adventurous eater. A proponent of the nose-to-tail food movement, Chris highlights all parts of the animal relying primarily on Italian preparations. Which parts, you ask?  Think Tripe, Gizzard and Pig's Ear.That said, it is possible to order less "exotic" items that are also quite delicious. Cured meat plate anyone? We tried the Veal Tonnato Special and I had a fantastic Cornish Game Hen. Mind you, I don't even care that much for poultry. I order it at good restaurants from time to time figuring that it will be a great litmus test for the skills of the chef. If you can make me swoon over a poultry dish, then you are on to something. Go to Incanto for the commendable service, the upscale/casual if not slightly over-produced trattoria vibe, and of course, some nicely executed and inventive dishes. With a glass of wine each, two starters and two dinners, you can get out of here for about 110 dollars before tax and tip. Note that there will also be a small surcharge on your bill so that Chris can provide all hourly staff with healthcare benefits so sorely missed in the industry.
Make Reservations

Website HERE

Swan Oyster Depot

Photo: NK 

When - Lunch, Snack, pre-dinner (Closes at 530pm). Basically, go early and often, or when you have an hour ++ to kill waiting in line. They are closed on Sundays. Swan opens at 1030 am and the famous line can form before then. We arrived at 1130 on a weekday and our wait was about 45 minutes. Happily, once you are in, they don't rush you. 

Why - Because if you are a Seafood Lover, you should believe the hype. Holy smokes - this casual, family owned fish market/lunch counter blew my socks off. 


If you are someone who doesn't mind paying a bit extra for something incredibly special, this is your place. I love Oysters more than I can even express in words, and the Oysters here (priced on target for the market at 28 dollars per dozen), really all the seafood we tried, was over the top. Some of the other dishes like Crab Cocktail and Shrimp Salad are on the pricier side. Overall, think simple, delicious, and perfectly fresh fish of all types served by burly men with smiling eyes. Swan has a counter with about 12 seats. The walls are covered in bric-a-brac and other seafood-inspired and random kitsch. The menu is scrawled on a board above it all. Fresh fish adorns the window, helping hungry folks on the line power through the often lengthy wait.

The Tantalizing Window At Swan Oyster Depot, Photo: NK

They also have a nice basic wine and beer selection (I thought the Anchor Steam beer on tap was a great addition to my meal) and a variety of Oyster types determined by what is freshest. 

Sure, Bourdain made a trip here on his show - not that I want to be him or anything. No, he's way more funny than me and much less sober. Ok, at least more funny. Anyways, the guy usually knows his stuff, and Swan Oyster Depot is the kind of rare culinary pilgrimage spot that is also a well-deserved neighborhood institution filled with real-life locals. I am salivating as I write this. Just go. It is worth the wait. 
More Info HERE

OSHA - Thai
When - any time, lunch or dinner. Quick, fast, cheap and friendly. 
Why - My good friend Lissette met us here for our last evening out, before graciously ferrying us to the airport unsolicited. What a gal! Anyways, Osha has many locations in San Fran and offered some very solid cheap to mid-priced Thai food in a boisterous setting. Everything we had was quite tasty, and it was a great way to send off our trip in good company. 
Website HERE

Napa/Yountville, CA - Where to Eat

Yountville, CA, a town in the Napa region just over 1 hour from San Francisco, is a great base of operation for all things wine. Accessible to many of Napa's amazing Wineries, Yountville gets extra points for being incredibly charming. Finally, it also earns a huge gold star for being home to many of the top restaurants in the region, all within a few very walkable blocks. 

The French Laundry

You know, Thomas Keller's most sought after restaurant, widely touted as the best in the US. But guess what? I am never getting in here. If you go, please report back! I really didn't even try because we planned our Napa trip on the fly and you either have to know someone or call a LONG time in advance.  Also, it is tres tres pricey. 

One can dream.  Photo: NK

But fret not! Turns out that Keller basically owns the rest of Yountville. If you want to try some of his more accessible restaurants and bakeries there's always Bouchon, Ad Hoc (a casual bistro), and for Ad Hoc's famous Fried Chicken in a hurry, there is: 

Photo: NK 

Addendum

When - Lunch/quick snack al fresco - it's basically a shack/window with some picnic tables serving only Fried Chicken and Pulled Pork. 

Why - The Fried Chicken is amazing, and since I will never get into French Laundry, I figured I'd at least check out Thomas Keller's frying prowess at a comparatively bargain price - ok, very comparatively. Be prepared to pay about 20 bucks for three pieces of Chicken, some Cornbread, two tiny but delish sides (watch out for the fantastic Collard Greens) and a soft drink. 

Where - Located behind Keller's casual Bistro, Ad Hoc - limited day time hours. 

Website HERE 

Now, check out this attractive bird:

Perfectly Fried Chicken at Addendum, Photo: NK 

Bottega
When - A perfect locale for a special meal, lunch or dinner, weeknight or weekend. 
Why - Sometimes Celebrity Chefs are over-hyped. Not Michael Chiarello.  A Napa local, runner up on Top Chef Masters, and noted TV Chef, Chiarello has the life. His Easy Entertaining Food Network series is shot in his gorgeous home kitchen and personal vineyard. By night, his restaurant, Bottega in Yountville, is one of the most popular on the strip. Serving inventive Southern Italian Farm to Table fare, Chiarello impresses using the best local ingredients, perfect execution, and often incredibly authentic and underrepresented regional Italian flavors - the latter being the thing that really gets me. Although dinner here will set you back a bit, I actually think it's well priced for what you get when measured against NYC prices. First course pastas don't typically cost over 25 dollars, many quite a bit less, even those with seafood. They are packed with complex flavors and portion size is as it should be - not too small, not too large. Appetizers are varied and interesting, usually landing in the 12-15 dollar range. I guess my point is that you can leave here with a reasonable check if you choose wisely. We did splurge on a quartino of very special wine as recommended by my friend Monica. A quartino, I learned, is about a glass and a half and so it's perfect for sharing two ways, and here, it makes for a super way to enjoy otherwise too-pricey bottles. As per Monica, Chiarello's 2009 Eileen Cabernet, named for his wife, was outrageously good. It pays to know people with good taste! 

Photo: NK 

For me, ambiance also means quite a bit to the dining experience, and Bottega's design is just as I like it - walls adorned in a warm but elegant Tuscan Palate, brick accents, high ceilings, fire pits and lanterns, clean, minimalist tables, and a partially open kitchen. The service is close to excellent, and best of all, servers there are friendly and not stuffy in the least. Very California, as they say. 
Make Reservations
Website HERE

Bistro Jeanty
When - A Lovely Mid-Priced Dinner, Bistro Lunch, and some afternoons, dollar Oysters!
Why - I may have mentioned before, but traditional French Bistro Cuisine has a very special place in my heart. Well executed French food can be gorgeous, simple, and always rich. I was at first unsure about my reservation here. Frankly, it's not one of the often "talked about" places in Yountville, despite being very well reviewed. Upon checking in to our hotel, I asked the concierge what his thoughts about it were. He assured me that Jeanty's chef was one to the Yountville originals who has continued to serve high quality food in the town for years, despite not having national celeb chef status like Keller and Chiarello. This was music to my ears. I just love a pioneer. 

Oysters at Bistro Jeanty, Photo: NK

We dined at Jeanty twice. The first trip was for an al fresco midday snack of the dollar Oysters (my third Oyster meal of the trip). Our friends ordered the outrageous Tomato Soup en Croute, which is served with a flaky pot pie-esque pastry topping, and raved. 

Our next visit was dinner, where we enjoyed the steamed Mussel Appetizer. For mains, my husband ordered a deliciously tender Beef stew and a not-to-be-missed side of Frites. I uncharacteristically ordered a Mushroom Pasta dish with deeply flavored Chicken Broth Base, Chanterelles, and Hen of the Woods Mushrooms. Delicious. The decor is typical bistro - red and white accents, and a few cutesy decorative pieces like an old fashioned bicycle - but no giant french posters, thankfully. Just very cute and warm. Friendly (by French restaurant standards) servers don white aprons, which I am a sucker for. We were too full for dessert but I did find room for a nice Cognac that nearly knocked my husband out of his chair. He's a Scotch guy, and Cognac can be like Scotch on steroids. What can I say, I was feeling very French! Overall, the experience was very good and I would go back.
Make Reservations for Weekend dinner, but otherwise, it seemed possible to walk in.
Website HERE

Other Napa Recommendations - As we only spent two nights in town, we did not get to all the restaurants that were recommended to us. Here are some notables that I am confident could be worth a visit, as they were recommended to me by some folks with very good taste!


Mustard's Grill
Redd 
Brix 

For Casual Roadside Fare - Gott's, also known as Taylor's Refresher.

A special shout-out goes to Genova Delicatessen in Downtown Napa, a friendly Italian Deli with a delightful staff. It's a great spot to grab some salty meats and cheeses on your way into town. Enjoy these at your hotel with some wine, or in between vineyard visits when there's no time for lunch. 

That's everything! I do hope our culinary recap comes in handy for you someday.
Coming soon, I will share some info about the amazing Wineries we visited, and surely, there will be repeat San Francisco and Napa visits in my future. These are great destinations for the food and wine obsessed, and really a good choice for a low-key vacation in the states. 

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Back To My Roots - Pasta con Cavolfiore

Conchiglie con Cavolfiore, Simple, Fast and Satisfying, Photo: NK

I grew up as an only child.  While I'm very lucky to have an amazing half brother and half sister, I never lived with them, and I am the sole child of my mom and dad. My mom's an only child herself, and my dad had just one sibling. What am I getting at? I grew up feeling like my family was small. 

But that's really not the truth, as I was reminded the other day at my cousin's lovely wedding on Long Island. My immediate family may be pretty compact, but I think I never really realized how large my extended family is until they were all in one big room together. Our numbers are thanks in part to my maternal grandfather's prolific siblings and all their children and grandchildren - one of whom is my cousin Laura, the beautiful bride we had gathered to celebrate that day. 

My Pop Pop was one of 6 children born to Sicilian Immigrants who originally settled in the Lower East Side of Manhattan before hopping the East River to Brooklyn and Queens. This recent wedding, filled with people that I don't see nearly enough of, definitely brought back warm memories of my departed grandpa, and I left what was a fantastic evening feeling really invigorated. I had people! Lots of them. And we all had such fun together.

The next day, on a bit of a family-togetherness high, I was struck by the overwhelming urge to cook something to celebrate my Italian heritage. Ok, this happens a lot - but I wanted it to be something to honor my grandpa, my spicy Sicilian bloodline, and our family's proud peasant beginnings three generations removed. Ours is in no way a unique American story, but something to be celebrated nonetheless.  

Photo: NK 

I decided on one of the many simple dishes that can be found in Italy - Pasta con Cavolfiore, aka: Pasta with Cauliflower. I know, I know - it doesn't sound terribly exciting, but you'll be surprised at how its classic, clean flavor, beautifully understated, is actually quite satisfying. This dish also takes me back to growing up and to my mom's cooking. She is superb in the kitchen, but as a kid, with the exception of meatballs once in a while, dinner was nearly always Pasta with a Vegetable. Pasta with Broccoli, Pasta with Cauliflower, and on, and on. This type of largely vegetarian low-cost eating was probably a function of our less than ideal financial circumstances back then, but I didn't know the difference. I didn't feel like I was missing anything  - because I wasn't. This is the type of food that The Greatest Generation was reared on - simple, healthy, and cheap. 

My great Aunt Mae makes a to-die-for version of Pasta with Cauliflower. She serves hers with toasted breadcrumbs on top after painstakingly trimming the Cauliflower florets into perfectly uniform bits. Pasta con Cavolfiore actually originated on the Southern Italian mainland, but it is very popular in Sicily. Here, we'll be using Conchiglie, or Shell Shaped Pasta. Please don't be scared off by the Anchovies in this recipe. They totally melt and disappear into the oil providing a non-fishy, subtle flavor that works so well in this and many dishes. Husband (the Anchovy-hater) had no idea. Buon Appetito!

NK's Conchiglie con Cavolfiore 

Serves 2-3

Cooks Note: Be sure to chop & prepare all ingredients before you start to cook

Ingredients:
1 large Head of Cauliflower

1/2 Lb of Shell Shaped Pasta, size is your choice

Salt 

Pepper 

1/4 Cup finely chopped Italian Parsley (or optionally, toasted fresh grated Breadcrumb)

3 small Garlic Cloves, very thinly sliced

5 Anchovy Fillets packed in Oil 

Fine Quality Olive Oil (about 2 Tablespoons plus more for drizzling)

1 teaspoon Crushed Red Pepper (or 1 teaspoon dried Red Chile chopped into small bits)

Method:

Remove the Cauliflower base and allow the Cauliflower head to separate into bite-sized Florets. Pick apart Cauliflower with your hands to help it along, and finally, give it a quick rough chop to achieve a uniform size so the Cauliflower cooks evenly.

Boil water in a medium sauce pan with a good amount of Salt. Add Cauliflower Florets and cook them several minutes until they are tender but not mushy. About 4 minutes should do it. The final texture is really up to you. I generally enjoy my veggies more al dente than the next guy. Once finished, drain the Cauliflower through a colander set atop or inside a large heatproof bowl. You'll want to reserve all of your boiling liquid. Set Cauliflower Florets aside and return liquid to the sauce pan or larger pan to boil your Pasta. Add extra water if needed. Return Liquid to a boil and cook your Pasta Shells as directed on the box until Pasta is done. Remember, al dente is always best!

While Pasta is cooking, set a large skillet over a a medium-low flame. Pour in about 2 Tablespoons of Olive Oil, the Garlic, and the Crushed Red Pepper. Take care not to burn the Crushed Red Pepper or Garlic, and stir everything occasionally until the Garlic becomes slightly golden. Next, add the Anchovies. Allow them to melt into the oil. This should take 3 or 4 minutes. Feel free to stir a bit to help them along. Once Anchovies have dissolved, add the drained Cauliflower Florets into the skillet. Toss everything to combine. Lower the flame to the lowest possible setting while your pasta finishes cooking. 

Once Pasta is ready, drain it in a colander reserving about a 1/2 cup of Pasta Water. Pour drained Pasta into the Cauliflower skillet and toss. Add a couple of Tablespoons of Pasta Water and turn the flame back up to medium. Cook a bit longer until the liquid boils away and thickens. Stir in Parsley and toss. Turn off the flame. Season carefully with Salt (remember that Anchovies can be salty already) and liberally with Black Pepper. Drizzle with good quality Olive Oil. Lastly, feel free to add additional Crushed Red Pepper if you like. Serve and enjoy!  

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Mexican Fiesta - Spicy Vegetable Soup & Pork Carnitas

Photo: NK 

This past week, with the weather turning cooler, some spicy and comforting Mexican style food seemed like just the thing. The two dishes I decided to make ended up being polar opposites. The first, a healthy Mexican-inspired chunky Vegetable Soup, could not have been more light and virtuous. The recipe uses no fats and packs a major flavor wallop.  

On the other hand, our second dish, an all-afternoon project perfect for a lazy Sunday, was a luscious, slow-cooking, meaty and rich batch of Pork Carnitas. Garlicky, Jalapeno-inflected goodness melts into shreds of delectable Pork finished with a bit of Orange Juice. Just perfect for serving in a warm Tortilla, the Carnitas can also be optionally topped with just a little Lime Juice, a sprinkling of chopped Poblano or extra Jalapeno, and a dollop of Sour Cream. 

Sometimes when I am deciding what to eat, I envision a cartoon angel and devil on on my shoulder. I feel like they take turns whispering to me: "eat healthy, eat naughty, eat healthy, eat naughty." So, in short, the two dishes featured below will allow you to choose your food based on whether you're feeling naughty or nice. Both recipes will feed a family of two for several days and they actually work very nicely when served together. Enjoy!

Mexican Vegetable Soup with Cilantro Hominy Crema & Pepitas
Adapted from Weight Watchers - Original recipe was 1 point on the Points Plus plan
Serves 10 or More
*Cook's Note: This recipe has the potential to come out Very Spicy. Depending on variations in the spice factor and size of the peppers you buy, you may want to lessen the pepper profile if you are spice averse. To make it milder, be sure to de-seed the Jalapeno and perhaps use a bit less of the Poblano. You can always add more at the end. The spice level as listed below was just fine for me and my husband, but when I brought the leftovers to work, only the people with super spicy palates could handle it, even though they all told me it was tasty :) Thanks for bringing me back to reality guys!

Ingredients: 
3 large Cloves Garlic, minced
2 medium Raw Zucchini, cubed
14 Oz Can Diced Tomatoes - we used Muir Glen Organic Brand
1 medium Vidalia or Spanish Onion, finely chopped
1 medium Green Pepper, chopped
1 Cup Tomatillos, chopped
1/2 Medium Jalapeno Pepper, finely chopped (leave out the seeds for less spicy)
1/2 Medium Poblano Chile, finely chopped
1 tsp Dried Oregano
1/2 tsp Ground Cumin
6 Cups Organic Vegetable Broth
3/4 Cup Roasted Red Peppers Jarred in Water
1 tsp Canned Chipotle Peppers in Adobo Sauce
1/2 Cup fresh Cilantro, chopped + 1/4 cup extra for optional garnish
1 Tbsp Lime Juice
1 tsp Red Wine Vinegar
1 tsp Salt
1 Can Hominy, drained
Optional Cilantro Hominy Crema & Pepita Topping
1/2 Cup Pepitas 
1 Cup Fromage Blanc
1/4 Cup Cilantro
1/4 Cup Hominy (you may borrow 1/4 Cup from the above can or use it all in the soup)
1 tsp Lime Juice
Salt to taste

Method:
Put Garlic, Zucchini, canned Tomatoes, Onion, Hominy, Green Pepper, Tomatillos, Jalapeno, Poblano,Oregano and Cumin in a very large soup pot.  Pour Vegetable Broth into pot.

Next, in a mini food processor combine the Roasted Red Peppers and Chipotle in Adobo Sauce into a puree. Add this mixture to the soup and combine well. 

Stirring In Red Pepper Chipotle Puree, Photo: NK 

Cover pot and bring to a boil of high heat. Once boiling, lower the heat to a simmer and cook, partly covered, another 10 minutes. Stir in Vinegar, Lime Juice, Cilantro and Salt. Serve now or prepare the Cilantro Crema. Do so by combining all the ingredients except the Pepitas in a small bowl. Spoon a dollop over soup and scatter Pepitas over it everything. 

Mexican Vegetable Soup With Cilantro Hominy Crema and Pepitas, Photo: NK 

Enjoy! Next up, the perfect slow-cooking pork Carnitas. Attempt this recipe when you know that you'll have the 5 hours needed to monitor it. The active time is very little, so even though the timing may seem daunting, the result makes this well worth it, and as I said, it will feed you for quite some time. The Carnitas store well in the fridge and will keep for about 3 days. 

Conventional Oven Pork Carnitas 
Lightly Adapted from Food and Wine
Serves 6 
Total Time - 5 hours, 40 minutes Active Time 
Ingredients: 
About 4 Tbsp Vegetable Oil for drizzling on the Pork
One 3.5 Lb Boneless Pork Shoulder 
Salt
Fresh Ground Black Pepper
1 teaspoon Chile Powder (original recipe calls for Ancho Chile Powder, if you can find it)
2 Unpeeled Garlic Cloves 
3 Jalapeños, seeded and diced
3/4 Cup Orange Juice 
Warm Tortillas, for serving
Lime Wedges, for serving

Method:
Preheat Oven to 325. Place Pork in a roasting pan with high sides. Drizzle with Oil and spread it all over. Turn Pork fatty side up and sprinkle with the Chile Powder. Season liberally with Salt and Pepper. Add about a 1/2 Cup of Water to the Pan and cover with foil. Bake for 1 hour. 

Add Garlic Cloves all over the pan and toss in Jalapenos as well. Bake uncovered for another 2 hours, rotating the pan midway for even cooking. 

Before Pulling the Pork, Photo: NK 

Raise oven temperature to 375. Remove pan from the oven and carefully slice pork into 4 or 5 thick slices. Using two forks, pull the Pork apart until large chunks form. Arrange chunks in the pan with the browned parts facing up. Remove Garlic from the Pan and peel it carefully (it may be hot). Return peeled Garlic Cloves to the Pan. Continue to Roast pork another 30 Minutes until nicely browned and slightly crisped. 

Again, pull Pork using two forks into smaller pieces and cook another 30 minutes longer. Transfer Pork, Garlic, and Jalapenos to a large platter for serving. 

Pour off all but 2 Tablespoons of fat from the roasting pan and place on top of stove burners over medium high heat. Pour in Orange Juice and boil until reduced a bit, scraping the bottom of the pan to catch some of the browned bits for extra flavor. Pour over Pork and toss to incorporate. Season with additional Salt and Pepper and serve in warm tortillas. 
Enjoy! 

Carnitas served with Lime Wedges, Extra Jalapeno, Cilantro, and Tomatillos, Photo: NK 

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