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at down to 370f bake for 50 minutes remove and pour the cream over the surface and then return to the oven for another 10 to 15 minutes note olney recommends a deep baking dish and i understand why you can see from the above photo that i used a pie dish not having a deep medium sized baking vessel available at the time the dish came out great but i was not able to pack in all the potatoes which left the results a little too soupy not a problem flavor wise but it required more care when serving to not flood the plate posted by giff at 2 54 pm 18 comments labels recipes vegetarian saturday april 4 2009 pork shoulder braised with ginger fennel and citrus constables larder has moved to http constableslarder com every once in a while i have to jump up and down waving my hands hoping that some of you try a particular dish this is one of those times alas for the vegetarians ginger fennel soy sauce garlic lime orange pork and a low slow braise oh my i never knew how well ginger and fennel go together the meal began when i made another pilgrimage to fleishers the exquisite butcher in kingston ny and walked away with a bunch of goodies including a 3lb berkshire pork shoulder as everyone knows great ingredients make great meals and berkshire pork is far and away superior to the overly lean pork you get in american supermarkets i like working with bone in cuts flavor is better and i like the texture that comes with gently shredding the meat away from the fat and bone at the end wanting to try a new flavor profile with the pork i turned to the internets and discovered an interesting recipe on epicurious i didn t really follow the recipe s methods but the flavor inspiration was fantastic the braised fennel was transported some something entirely new pork shoulder braised with ginger fennel and citrus inspired by a recipe in gourmet jan 2004 3lb bone in pork shoulder serves 4 3 to 5 lb bone in pork shoulder preferably berkshire pork 3 4 tsp black peppercorns 3 4 tsp fennel seed 1 4 tsp coarse salt zest of a navel orange zest of a lime 1 large vidalia sweet onion chopped 5 garlic cloves peeled and crushed 1 cinnamon stick 1 large piece of ginger sliced thickly 1 tsp sugar 1 2 cup soy sauce 1 2 cup sherry cooking wine 2 to 3 cups chicken broth 2 large or 3 medium fennel bulbs 1 tbsp fennel fronds finely chopped cilantro optional lime juice prep with a mortar and pestle crush the fennel seeds peppercorns and salt and mix in the orange and lime zest also bring the chicken stock to a boil and then turn off the heat pre heat oven to 300f to prep the pork shoulder i cut the skin off saved it to make crackling later and left most of the fat on for the braising process slicing into it with a criss cross fashion to make it easier to rub spices into and easier to remove after the braise is done heat a splash of grapeseed or vegetable oil in a large dutch oven until very hot sear the pork shoulder 1 to 2 minutes on each side and remove from the pot when this cools rub the spice and zest mix all over the pork and into the cuts in the fat let the dutch oven cool slightly then add the chopped onions saute the onions on medium low heat for a few minutes then add in the crushed garlic cloves ginger slices and cinnamon stick saute for 10 minutes add in the sugar and cook for another 5 minutes stir in the soy sauce and sherry and bring to a simmer nestle the pork shoulder into the sauce and pour in enough chicken stock so that liquid comes about halfway up the meat bring the liquid again to a simmer and then cover and place in oven for an hour after an hour flip the shoulder and return to oven for an hour chop the tops off of the fennel bulbs and a thin slice off of the bottom halve the bulbs and then cut into 1 4 inch slices often with fennel you will want to remove the core but that is optional here because the fennel with be braised scatter the fennel slices and fennel frond around the pork cover and return to oven after 30 minutes stir the fennel gently place the uncovered pot back in the oven for another one to one and a half hours basting the top of the pork every 30 minutes or so i also removed the cinnamon stick during this last phase left to right spice rub on pork after browning 2 cooking the onions 3 adding the fennel part way through the braise 4 separating the meat from bones and fat you can let this cook in the oven until you are almost ready to serve or re cover the pot and bring it to the stovetop on very low heat to stay warm if you need the oven for another dish preparing to serve remove the pork shoulder to a cutting board and separate the meat from the fat and bones with two forks gently pull apart the larger pieces of meat they should pull apart quite easily salt lightly making the sauce skim the excess fat off of the top of the liquid and remove and discard the ginger slices not cutting them too small makes this easier remove most of the braised fennel to a side bowl and then blend the liquid and vegetables in the pot with an immersion blender or carefully in a food processor or blender serve by spooning some sauce on top of the pork and top with a little freshly chopped cilantro optional some freshly squeezed lime juice and a little more sauce note i don t have the weight of the ginger but i used a piece about 3 long and 1 5 thick serving notes we served this with potatoes cooked in beer and reversed the normal order by having a small salad afterwards which acted as a really nice palate cleanser the salad was merely baby arugula rocket and feta cheese with a lemon and olive oil dressing serve the meal with a medium to strong bodied red wine like a zinfindel or cabernet sauvignon the sauce was so good i froze the extra for future use posted by giff at 10 17 pm 2 comments labels braise meat recipes sunday march 29 2009 mushroom crostini w truffle salt constables larder has moved to http constableslarder com saturday s dinner posed an interesting challenge meal time was going to be set by the baby not by the food so i needed dishes that could be served quickly or wait a while in the end i decided on starters of mushroom crostini with a touch of truffle salt to elevate the bite and some asparagus and arugula rolled in prosciutto the main course was linguine with a rich bolognese sauce enhanced with balsamic vinegar the asparagus rolls were the result of mind bending repetition i had to watch a silent mark bittman make them about 700 odd times yes i flew jet blue to and from san francisco last week and bittman was dancing all over the screens i never actually listened to the audio but it s really not necessary for such a simple and clever appetizer here is the bittman video for those who haven t flown jet blue recently i boiled the asparagus for 5 minutes then quickly placed under cold water seasoned the arugula with the juice of a lemon a splash of olive oil salt and pepper rolled it all up in prosciutto and sliced into rolls i ve wrapped asparagus in prosciutto and grilled it before but really liked the addition of arugula here very good mushroom crostini w truffle salt serves 4 4 thin slices of ciabatta like bread toasted 2 handfuls cremini young portobello mushrooms thickly sliced 3 tbsp butter olive oil thyme leaves from 2 sprigs of fresh thyme 1 tsp fresh parsley finely chopped salt and pepper truffle salt this is a simple nibble that just takes a bit of patience with the saute pan melt the butter and a splash of olive oil in a pan on low heat and saute the mushrooms for 20 to 30 minutes stirring occasionally add the parsley thyme a pinch of salt and a pinch of freshly ground pepper about 5 minutes into the cooking process if they start to dry out add a splash of dry vermouth or white wine before serving toast the thin slices of bread note if you are a garlic fan you might rub a smashed clove of garlic on the top of the slice first spoon some mushrooms on top drizzle some of the melted butter from the pan and finish off with a small pinch of truffle salt truffle salt well after lunch with the foodbuzz crew last week they walked me over to the ferry building and so raved about this salt that i had to get some i had been doing so well resisting the truffle craze but you know and i ll say this very quietly it really is quite yummy as for the rest the main course was nothing fancy i have been experimenting with different methods for making bolognese sauce i happened upon the food network chef anne burrel because of a twitter post by deb of smitten kitchen and the first thing i saw on burrel s webpage was a video of her making meat sauce her technique was very different from mine she purees her mirepoix in a food processor browns the heck out of absolutely everything and uses tomato paste rather than whole or crushed tomatoes i did not follow her recipe exactly but experimented with many of her ideas finishing off the sauce with balsamic vinegar to add a spin of my own i rather liked the results served with freshly chopped parsley and a heaping of grated parmesan i still like my personal method but burrel s ideas make for a richer sauce for the right weather and mood posted by giff at 11 42 pm 11 comments labels appetizer pasta recipes saturday march 28 2009 pancetta chard cranberry bean and gouda gratin constables larder has moved to http constableslarder com i spent last week in san francisco and missed my kitchen although i did have a few good meals with friends colleagues and even the foodbuzz editorial team hence today i felt the need to get in the kitchen and prep a civilized lunch for a cool spring day this cranberry bean gratin emerged out of the available ingredients and we happily polished it off with a glass of white wine i decided it is a keeper even our 3 yr old loved it so the recipe is below meeting the foodbuzz team was great fun that s me second to the left we ate lunch on the water at la mar and had some great peruvian style seafood dishes i continue to be impressed with the passion of the foodbuzz team and they are all super nice people i enjoyed our conversation about the food blogosphere the rise of twitter among food bloggers and the changing foodbuzz site itself and look forward to seeing their business grow and evolve pancetta chard cranberry bean and gouda gratin 0 15 lb pancetta one thick slice diced 1 medium onion chopped finely 4 small cloves of garlic minced large bunch of swiss chard instructions below 2 medium tomatoes 1 3 cup white wine 1 3 cup reserved bean cooking liquid 1 tsp tomato paste 1 to 2 cups fresh or soaked cranberry beans 3 4 cup fresh breadcrumbs 3 4 cup grated gouda cheese 2 tbsp unsalted butter several sprigs of thyme olive oil salt and pepper place the cranberry beans in a large pot fill with water an inch above the top of the beans and add 1 4 tsp of salt 1 bay leaf and 2 sprigs of thyme bring to a boil then lower to a gentle simmer cook uncovered until tender start checking around 20 minutes reserve about 1 3 of a cup of the cooking liquid drain and set aside pre heat oven to 375f prep the chard by washing the leaves and removing the stems discarding all but two of them keep the two firmest freshest stems chop the leaves and thinly slice the two stems grab a big hunk of country bread stale or fresh remove the crust and turn into breadcrumbs in a food processor in an oven ready large skillet i like to use cast iron heat up a splash of olive oil and cook the diced pancetta on medium heat for 2 minutes lower the heat to medium low and add the diced onion and cook until the onions turn translucent add the chard leaves chard stems minced garlic a splash of olive oil and a pinch of salt cook until the chard leaves are wilted and then stir in the cranberry beans chopped tomatoes white wine reserved bean liquid and about 1 4 teaspoon of fresh thyme leaves cook for 5 to 10 minutes stir in the tomato paste and 1 tbsp of butter taste for salt and cook for 10 minutes more turn off the heat sprinkle a mixture of breadcrumbs and grated gouda cheese on top cut a tablespoon of butter into small pieces and sprinkle around the top place in the oven for 20 to 30 minutes if the top is not browned you can finish it off with about 30 to 60 seconds under the broiler i am going to submit this to my legume love affair one of my favorite blog events run by susan of the well seasoned cook this month being hosted by mediterranean cooking in alaska posted by giff at 2 33 pm 8 comments labels gratin legumes recipes friday march 27 2009 a four fruit crumble or crisp constables larder has moved to http constableslarder com due to the new addition to our family lisl s mother flew over from sydney over time i ve come to grips with the australian craving for fruit my niece consumes it in vast quantities you actually have to strenuously encourage her to eat something other than fruit she could be a bat save for the whole sleeping upside down thing needless to say the first thing i did was pop into costco for a bunch of mangos and blackberries a fruit crumble was destiny helped by the fact that they are so simple to do i e sleep deprived parents can easily whip one up there is a debate over the proper name for this dessert the aussies call this a crumble and americans call this a crisp i don t really view either one as right or wrong any more than i would weigh down on the side of coriander vs cilantro or eggplant vs aubergine open minded that s me unless you re talking about raw sea urchin or yams no yams ever we digress four fruit crumble or crisp 1 4 cup flour 3 4 cup oats the regular kind not instant 1 cup brown sugar 8 tbsp unsalted butter chopped 1 4 tsp ground nutmeg 1 2 tsp ground cinnamon 2 small pinches of salt 1 mango peeled pitted and cubed 4 oz blueberries small container 8 oz of blackberries 8 oz strawberries topped and chopped preheat the oven to 350f wash and chop your fruit and place it in a pie dish or small baking dish it probably goes without saying but do not feel beholden to stick to my ratio of one fruit versus another in a large bowl combine the flour oats brown sugar butter cinnamon nutmeg and salt mix it all together with your hands and break the pieces of butter up with your thumbs and forefingers until they are small pea sized spread the oats mixture over the top of the fruit bake for an hour then let cool for 10 minutes serve with some vanilla ice cream i know the below photo isn t going to win any awards but really with a dish like this it s eatin time a pinch is the amount you can pick up between your thumb and forefinger posted by giff at 6 27 pm 8 comments labels dessert recipes wednesday march 18 2009 provencal fish stew constables larder has moved to http constableslarder com i only like to blog the successes unless there is humor or an interesting lesson in the duds giff is an idiot doesn t qualify as a lesson too obvious i am pleased to say that last night s meal was an unqualified success even i who tends to be hypercritical of my own dishes to lisl s annoyance loved this es...