Cocotte

Cocotte

image.jpg

I always buy pork from Isumi when possible, for it is really tender and soft. My preference: pork belly (豚バラ - butabara) for the taste (but I only eat it when it's ultra cooked and the fat has melted, and it's all crispy) and pork filet (ヒレ - hire) because there is no fat and it's really tasty. With the cold weather lasting a bit too long, I've opted for a nice cocotte of veggies with pork filet and pork belly for two meals in one preparation. In my Staub cocotte I first put a little of olive oil, then line the slice of pork belly, then I've cut 8 little carrots in halves and added them, 6 big shiitake sliced thickly, a piece of lotus root sliced thinly, one yellow paprika sliced. Plenty of thyme and fresh rosemary, salt pepper and the pirk filet. I cooked under cover for 45min and stirred every 15min. I served only the veggies and the pork belly for lunch, and kept the filet for an other meal. I kept the whole cocotte as such because I wanted to keep the juice for some pasta also (I just boiled some anneli siciliani that I rolled in the juice and keep to serve with the filet).

image.jpg
Tribute to our grand mother's mironton

Tribute to our grand mother's mironton

Apple, vanilla  and cinnamon cookies

Apple, vanilla and cinnamon cookies