Meat

(2018) Pork Loin Stuffed with Fennel Fronds

Published at In Category Fennel, Meat, Pork, Recipes
fennel

My big idea for you this week is what to do with those fennel fronds. In the past I’ve been a little stymied by them – big bunch of fronds, recipes that call for a sprinkle or two. What to do with the rest? Then earlier this year I ran into the idea to turn those fronds into stuffing for a pork roast. Brilliant! The combination of slightly anise-y fennel fronds with garlic and lemon and pork – it’s absolute heaven.

So I cobbled together this recipe from various points of inspiration. And calling it a “recipe” is probably unfair. It’s just a concept. But it’s delicious. You’ll find bunches and bunches of recipes online – some using the fronds, some using the bulbs. Pork and fennel is definitely a thing.

(2017) Pork Larb

Published at In Category Cucumbers, green beans, Meat, Pork, Recipes Tags: , ,

I love larb and never think about adding green beans. But seeing the beans in today’s box and then this recipe made me decide to share. It’s adapted from a chicken larb recipe in “Adam’s Big Pot” by Adam Liaw. The rice, chili powder and chile flakes combine to make the equivalent of a Thai seasoning mix. Serve it on lettuce leaves if you wish.

(2017) Stir-Fried Beef and Celery

Published at In Category celery, Meat, Recipes Tags: ,

This recipe showed up in my inbox today, sent by the folks at the Splendid Table. It’s from “Malaysian: Recipes From a Family Kitchen” by Ping Coombes. When I saw the first sentence of their description, I thought it was apropos for that beautiful bunch of celery in today’s box: “The star of the dish here is the celery. It’s an undervalued vegetable and often an afterthought thrown into salads or soup stock, or served as crudités, or enjoyed with a Bloody Mary. But I love this vegetable. If I can have it stir-fried with loads of garlic, salt and white rice, I am a happy girl. I find the combination of medium-rare beef and celery divine, so here is my version of Cantonese black bean and beef, given a celery oomph. Serve it with plenty of rice.”

Rice Bowl with Beef, Onions, Collards and Fried Egg

Published at In Category Blog, Collards, Meat, Recipes, Vegetables Tags: , , ,

Adapted from a recipe in “Smoke & Pickles” by Edward Lee.

Serve with “Imperfect Rice.”
The rice recipe makes enough for 4 large rice bowls or 6 appetizer-sized ones
The goal when cooking rice this way is to achieve a thin layer of toasted crust in the bottom of the pot. The crispy layer in contrast with the fluffy layer of rice on top is a sumptuous combination. I use a 10-inch cast-iron skillet. You could seek out a stone rice crock like the ones they use in Korean restaurants, but the cast-iron pan works just fine. Make your favorite toppings while the rice is cooking. When the toppings are ready, divide the warm rice, crunchy bits and all, among rice bowls and serve.