Slow-Cooker Pulled Pork

When my friend, Sarah, told me that making pulled pork in the slow-cooker was a breeze, I didn't realize that it REALLY is as easy as 1-2-3. For a girl who is still clutching at her meat-cooking training wheels, easy is much appreciated. Especially with such a delicious outcome.

I can't stress the ease of this recipe enough. Is it gourmet? Perhaps not. (And really, if you're looking for your pulled pork to be gourmet, your problems are beyond my help.) But coupled with the Smitten Kitchen Coleslaw that dear roommate made, this is the kind of easy weeknight meal that leaves you full, happy, and able to enjoy the remaining hours of your evening.

Slow-Cooker Pulled Pork
Serves 4

Ingredients:
1 (4 pound) pork butt
1 (12 ounce) bottle of root beer
1 (18 ounce) bottle of your most favorite barbeque sauce (or make your own. that's easy, too)
4 hamburger buns, lightly toasted

Directions:
Place the pork butt in the bottom of a slow cooker, and pour the root beer over the pork. Place the lid on the slow cooker and cook for 8-10 hours on LOW.

When the pork is done, it will tear away from the bone easily. Pull the meat off the bone, and then drain it well. Stir in about 2/3 of the barbeque sauce (less if you don't like a heavy sauce on your meat) and let sit for another 45 minutes on the WARM function of the slow cooker.

Serve on buns with additional barbeque sauce, coleslaw, hot sauce, and any other additions your heart may desire.

Chocolate Mousse with Raspberry Coulis

It's no secret that Valentine's Day is a commercially-motivated beast. Corporate sponsors revel in increased sales of roses, chocolates, greeting cards, and stuffed whoziwhatsits, while restaurant folk grudgingly welcome the increased traffic and accompanying profit. Some people seem to embrace this holiday with open (and flower-filled) arms, while most others have a variety of other reactions.


From being moderately unenthused ("Why do I have to designate one day to show people I love them? Shouldn't that be every day?") to the utterly, albeit entertainingly, cynical ("F*** Valentine's Day."), there is no one consensus about the holiday.

To be honest, I can't even reconcile my own thoughts on the day to form one coherent and consistent opinion. Do I think it's a fabricated holiday? Absolutely. Do I like the idea of showing all the important people in your life some much needed love? Of course I do. Do I want to mock the holiday while simultaneously being spoiled with treats and sweet words and romantic gestures? You know it.

(I blame years of watching romantic comedies for that last one. Some of us never got past the fact that those are not real life situations.)

I was lucky this year to have a Valentine's Day that pretty much took the cake of perfection. Friends and family sent cards, making me feel all warm and fuzzy. And then BF #1 (that's because he is #1, not because he is one of several...) hit it out of the park with a workday delivery of chocolate-covered strawberries (yes, my love can be bought with food. Don't act like it wouldn't work for you, too.) and a homemade dinner that was so delectable that I continue to drool over it today.

You want to see it? OK - here is the masterful chef and his handiwork:

Grill pan - best invention ever for city-dwellers.

I need a photographer friend. Because this picture does not do the lamb chops, asparagus, and spinach-feta rice pilaf justice.

Of course, my contribution to the meal was dessert. Coveted dessert. Mousse is a perfect Valentine's Day treat because it's decadent, full of chocolate, and doesn't leave you feeling SO full that you lose your Valentine's spirit (you culprits know who you are, peanut-butter cheesecake...). Adding the raspberry coulis brings a tartness to offset the sweetness of the mousse.

Happy day/week/month/year of love!

The computer has outsmarted me and won't let me rotate my photo. I suppose I need a computer programmer friend in addition to a photographer!

Chocolate Mousse with Raspberry Coulis

Mousse:
6-8 ounces bittersweet chocolate, finely chopped
1/3 cup whole milk
1 large egg yolk
4 large egg whites
2 tablespoons sugar

Coulis:
1 pint raspberries, washed
1/4 cup sugar
1/4 cup water

Directions:
Melt the chocolate in a double broiler or microwave oven. (If you want to melt the chocolate in the microwave, set it to 30 seconds and stir thoroughly, then every 15 seconds thereafter, until melted.) Keep the chocolate in a bowl large enough to hold all of the ingredients. Let cool slightly, but the chocolate should still feel warm to the touch when you're ready to use it.

Bring the milk to a boil, then pour it over the chocolate. Using a small whisk, gently blend the milk into the chocolate. Add the egg yolk and gently whisk it into the chocolate, stopping once the yolk is incorporated.

In a stand mixer, beat the egg whites on medium speed just until they hold soft peaks. Increase the speed to medium-high and gradually add the sugar. Continue to beat the whites until they are firm but still glossy. Scoop 1/3 of the whites out of the bowl onto the chocolate mixture. Working with a whisk, beat the whites into the chocolate to lighten the mixture. Then, with either the whisk or a large flexible rubber spatula, delicately but thoroughly fold the rest of the beaten whites into the chocolate.

Turn the mousse into a large serving bowl or into individual cups, and refrigerate for 1 hour to set. This can keep for up to three days (though the texture will become more dense).

While the mousse is setting, prepare the coulis. In a small sauce pan, bring the raspberries, sugar, and water to a boil. Allow to boil for about 5 minutes, or until the raspberries have broken down. Turn off the heat and puree the mixture.

Once the coulis has cooled off, drizzle (or, if you're like me and LOVE raspberry, pour) the puree over the set mousse. Decorate to your hearts content, and then enjoy your treat!

Mediterranean Kale & White Bean Soup With Sausage

Another wonderful weekend has come and gone, and with it came our first real snow of the season! Well, that's misleading. Snow fell from the sky. Did it accumulate? You can decide that for yourself:

Yes, at 1am, we decided we needed to go out and play!

Nothing says "hearty soup" like cold, blustery weather. And with the wind banging at my window as I sit and type this, I'd say this weather falls into that very category. This soup was ridiculously easy to put together, and I like that it's using the seasonal greens and root vegetables that are so abundant right now. Think how much iron you get with every bite!

Mediterranean Kale & White Bean Soup With Sausage

Adapted from Food.Com

Ingredients:
4 links of chicken sausage sausage, sliced
2 tablespoons olive oil
1 medium yellow onion, diced
3 medium carrots, cut into small dice
5-6 large garlic cloves, minced
1 teaspoon crushed red pepper flakes
½ teaspoon kosher salt
¼ teaspoon fresh ground black pepper
6-8 cups low-sodium chicken broth (I had to up to 8 cups)
1 can or 2 cups cannellini beans, rinsed and drained
1 lb kale, rinsed, stems removed, leaves torn into bite-sized pieces (8 cups firmly packed)
1 tablespoon lemon juice
½ teaspoon finely grated lemon zest

Directions:
Heat the oil in a 4 or 5-quart heavy pot or Dutch oven over medium-high heat and add the onion. Cook, stirring frequently, until fragrant and beginning to soften, about 2 minutes.

Add the carrots and cook, stirring frequently, until they begin to soften and brown, about 2 minutes more. Be sure to scrape any brown bits from the bottom of the pan.

Stir in the garlic, pepper flakes, salt & black pepper and cook, stirring, until the garlic is fragrant, about 1 minute more. Add the chicken broth and bring to a boil over high heat.

When the broth reaches a boil, reduce the heat to medium, add the sausage along with any collected juices, and the beans.

Stir in the kale, adjust the heat as necessary to maintain a gentle simmer, and simmer until the kale is tender, 15 to 20 minutes. (I cover the pot loosely during this step to prevent too much reduction in the broth).

Stir in the lemon juice and zest just before serving.

Dark Chocolate-Cherry Ganache Bars

In true "Gal-entine's Day" spirit (and because shipping soup ranks up there with bungee jumping on a piece of fishing line in terms of good ideas), my friends Amy and Lakshmi and I are doing a sweet treat exchange.

Not only are these girls wonderful friends, but they also happen to be quite the baking connoisseurs. Translation: Toll House chocolate chip cookies wouldn't quite cut it. (Disclaimer: I love THCCC's). As always, Melissa Clark at the NYTimes came to my rescue.

The butteriness of the shortbread crust complements the fudginess of the ganache, and the pop of the cherry adds a very welcome final note. The original recipe called for kirsch or another liqueur to be included in the ganache; given that one of the two recipients is 19 weeks into an approximate 40 week-long period of sobriety (and a lack of soft cheeses, deli meets, and tobacco), I opted to withhold that ingredient.

These tasted delicious in the kitchen. Ladies, you will have to let me know if they arrive at your respective homes in one piece.

That cherry goodness is just oozing out!

Valentine's Math: Shortbread + Ganache = Love

Dark Chocolate-Cherry Ganache Bars
Adapted from New York Times
Time: 1 hour, plus chilling time

Ingredients:
1.5 cups all-purpose flour
3/4 cup confectioners’ sugar
1/4 cup unsweetened cocoa powder
1/2 teaspoon fine sea salt
12 tablespoons cold unsalted butter
1 teaspoon vanilla extract
3 healthy tablespoons cherry jam
12 ounces bittersweet chocolate, at least 62 percent
2/3 cup heavy cream

Optional:
3 tablespoons kirsch, rum, brandy or other spirit
1/2 teaspoon fleur de sel, for sprinkling.

Directions:
1. In a food processor, pulse together the flour, sugar, cocoa powder and fine sea salt. Pulse in the butter and vanilla until the mixture just comes together into a smooth mass. Line an 8-inch square baking pan with parchment or wax paper. Press the dough into the pan. Prick all over with a fork. Chill for at least 20 minutes and up to 3 days.

2. Heat the oven to 325 degrees. Bake the shortbread until firm to the touch and just beginning to pull away from the sides, 35 to 40 minutes.

3. Cool in the pan for 20 minutes on a wire rack. Brush jam over shortbread’s surface and let cool thoroughly.

4. Place chocolate in a heatproof bowl.

In a saucepan, bring the cream to a simmer. Pour over the chocolate and whisk until smooth. Whisk in the kirsch. Spread over shortbread. Sprinkle fleur de sel on. Cool to room temperature; cover and chill until firm. Slice and serve.

Pizza Dip and Fumi Salad

As promised, this past weekend was the kind that leaves you wishing for a life of playing hooky just to prolong the fun. Sarah and Ben made a feast of a dinner for us on Friday, complete with 3 different types of sliders. I'm still drooling to think about the ones stuffed with blue cheese. I think Campbell's said it best ..."Mmm mmm good!"

Saturday's basketball game ended in a W for my beloved Tar Heels, though it nearly caused me to have a premature heart attack along the way. I'm just throwing it out there that if a team is going to be ranked fifth in the nation, they could perhaps lead a game for more than a cumulative five minutes. Please, fellas?

Rounding out the weekend was family brunch and a Superbowl party. Let me tell you, I think I am STILL full from yesterday's delicacies. But do I regret any of those bites? Not a chance.

BF and I made two contributions to the Superbowl party - pizza dip and his mom's famous Fumi Salad (Hi, Mrs. G!). Both were a hit. As the one item on the (gorgeous) spread that included greens, the Fumi Salad was devoured. And despite (or because??) it not quite mustering the "health food" vote, the Pizza Dip was also a hit! Best of all, it is SO easy to put together. It will definitely be a repeat item.

Pizza Dip
Adapted from A Bitchin' Kitchen

Ingredients:
12 ounces cream cheese, softened
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
1/2 teaspoon dried oregano
Generous pinch of crushed red pepper flakes
2 cups shredded mozzarella cheese, divided
1 cup pizza sauce
Pepperoni slices (use as many or as few as you would like)
3 scallions, green parts thinly sliced

Preheat oven to 350 degrees. Using a mixer, combine cream cheese with spices. Evenly spread mixture in the bottom of a pie plate, and top with half of the mozzarella. Top mozzarella with the pizza sauce, and then layer on the remaining mozzarella.

Top with pepperoni slices and scallions, and bake for 15-20 minutes. Let cool for 5 minutes, and serve with baguette slices.

Fumi Salad

Salad:
1 head cabbage, shredded
8 green onions, sliced
1/2 c. toasted sesame seeds
1/2 c. toasted almonds, slivered or chopped
1 to 2 pkgs. Ramen noodles, uncooked

Dressing:
1 c. vegetable oil
2 to 3 tbsp. rice vinegar
4 tbsp. sugar
1 tsp. salt or less
1 - 2 Tablespoons soy sauce

Directions:
In large bowl, combine cabbage, onions, sesame seeds and almonds. (Set noodles aside.)

In blender or shaker, combine oil, vinegar, sugar, salt, pepper and soy sauce.

TO SERVE: Toss dressing with cabbage mixture. Refrigerate for 2 hours to blend flavors. Just before serving, crush uncooked Ramen noodles. Toss with salad.

Mini Chocolate-Oreo Cheesecakes with Gingersnap Crust

Can you believe it's already February? Nope, me neither. The first month of this year has flown by with some type of vengeance. Mind you, this is likely due to day after day of fun-filled adventures. Atlantic City for a bachelorette party? Don't mind if I do. North Carolina for a relaxing weekend at the lake? Sure, I'd love to. Hiking in the glowing sun on a January Sunday? Yes, please, and thank you.

This weekend is a local one, but it's shaping up to be a goodie. Dinner at friends' tonight, going to the UNC-Maryland basketball game tomorrow (Go Heels!), family brunch Sunday, and then Superbowl to round things out. Phew, I'm tired just thinking about it! Best part of all is that half of these events involve cooking. And far be it from me to make recipes that are tried and true. No ma'am, we are letting the experiments fly this weekend. First up: desserts for this evening.

I love the idea of these miniature cheesecakes for two reasons: portion control (yeah, I laughed just typing  that) and transportability. Like any cheesecake, the recipe can be modified to include any ingredient your heart desires. These little suckers are rich, so their small size makes them the perfect after-dinner treat.

Yes, you found Waldo. There IS a bite (or three) missing from this one. Sue me.

Mini Chocolate-Oreo Cheesecakes with Gingersnap Crust
Recipe inspired by Baking Bites
(Makes 17-18)

Crust:
2 cup gingersnap cookie crumbs
3 tbsp brown sugar
small pinch salt
4 tbsp butter, melted

Cheesecake:
12 oz cream cheese, softened
3 tbsp sour cream
1/2 cup sugar
1.5 large egg (or 2 small eggs)
2 tsp vanilla extract
6 oreos, crushed
2 cups semi-sweet chocolate chips, melted

Preheat oven to 350F. Line muffin pan with paper liners.
In a medium bowl, make the gingersnap cookie crust. Mix together gingersnap crumbs, brown sugar, and salt. Pour over melted butter and stir with a fork to moisten the crumbs. Place about a tablespoon of crumb mixture in each of the prepared muffin cups and pack down into an even layer.

In a large bowl, make the cheesecake. Cream together cream cheese, sour cream and sugar until smooth. Beat in the egg and vanilla extract. Stir in oreo bits.
In a double broiler (or microwave), heat chocolate chips until just melted, stirring often. Mix melted chocolate into cheesecake batter. If you prefer a marbled look, just swirl the chocolate in without mixing vigorously.
Divide cheesecake mixture evenly into prepared muffin tins.
Bake for 20-25 minutes, until cheesecakes are set.
Allow to cool for 10 minutes in the muffin pan, then carefully transfer cheesecakes to a cooling rack to cool completely before refrigerating.

Serve with whipped cream!