WOLFWALKERS, THIS LITTLE PIGGY, A VERY GOOD PLANT BASED COOKBOOK

 Hello again, citizens of the blogosphere!  I hope you have been getting along okay.  Today is officially the first day of spring. Here, in James Bay, the Great Blue Herons have made their way back to the park.  Majestic prehistoric-looking creatures.

A few things have crossed my path this week, that have, in Marie Kondo's words "sparked joy".  None of them involve folding underwear in tidy concentric bundles. Come to think of it, I should be putting away laundry right now, but, before I unknot my knickers, I thought I would share a couple of things.

Retro Pick: The China Syndrome (Criterion Streaming Service or rent from Pic A Flic Video).  If you liked the grimly fascinating HBO mini-series Chernobyl, bookend it with this retro thriller.  Featuring Hollywood luminaries Michael Douglas, Jane Fonda, and Jack Lemmon. China Syndrome raises formative questions about how safe nuclear power plants really are.  At its core (see what I did there?), this movie functions as a first rate-thriller, well acted, well scripted, suspenseful as hell.  Criterion is pulling this one at the end of the month so if you want to watch it, do it now or, if you live in Victoria, you can rent this title from the wonderful folks at Pic A Flic video.

Contemporary Pick - Wolfwalkers (Apple TV) This movie epitomizes nuanced, meticulously crafted family entertainment.  Adapted from an Irish folk tale, Wolfwalkers features lush hand-drawn animation. The two little girls the narrative revolves around: Robyn, an apprentice hunter and Mebh, a member of a mysterious tribe is appealing.  This movie has a slight flaw in that the running time is a little longer than optimal. I believe my quibble about the movie's running time will diminish on repeat viewings and I will be watching this more than once.  I would recommend this for older children and adults (age 10 and up).  

TV pick (Amazon Prime) The Luminaries - Adapted from Eleanor Catton's elliptical novel, this mini-series Featuring one of my favourite actors, the luminous (see what I did there?) Eva Green (Penny Dreadful), this drama, set during the New Zealand Gold Rush, has everything: lavish period details, a convoluted murder mystery, obstacle strewn paths to true love, double-crossing, intense rivalries, and questions about the existence of fate.  Oh, and did I mention Eva Green is in it?

Book Pick - America's Test Kitchen - The Complete Plant Based Cookbook.  I have been a fan of America's Test Kitchen for eons.  ATK happen to be the same people behind Cook's Illustrated and Cook's Country Magazines, publications which are two of the finest resources available for novice and experienced home cooks.  At ATK, every new recipe is exhaustively tested by a team of professional cooks until potential pitfalls are eliminated, and consummate perfection is achieved.  Lucky for us, the fine folks of ATK have come out with a cookbook that does double duty for vegetarians and vegans.  Every recipe in the book offers a vegan variation.  100% of the recipes in the volume are vegetarian. I will be purchasing a copy of this book as I believe it will be an indispensable resource.  If you wish to peruse before you buy, you will probably find this book in your local library.   I was impressed with the curried cauliflower soup which transformed a few humble, inexpensive ingredients into an indulgent meal.  The soup had a creamy texture without benefit of dairy. The soup, with its warming spices, is going to be in regular rotation for frugal yet delicious dinners.

Recipe Pick - Warning, a discussion of pork will ensue. VEGETARIANS LOOK AWAY NOW.  Omnivore friends, this one is for you.  

Homer Simpson said it best. "The Pig is a Magical Animal.".

 A Red Barn Market opened in James Bay and the retailer has sated our omnivore cravings with its regular sales on excellent quality pork products, specifically the sublime but ignominiously named "pork butt".  Contrary to what you might think, the "Butt Cut" (say that three times fast!) does not come from the pig's rear-end but it is upper shoulder.  Not only is it affordable, but pork roast, properly handled, yields maximum benefit with minimal fussing.  Results are fool proof.  All one needs is a low-slow oven and you will have a restaurant worthy meal on your dinner table for a fraction of the price of dining out.  

Unlike leaner cuts of meat, which can be ruined without meticulous and constant attention, pork shoulder is endlessly forgiving.  Cook the meat a little longer than necessary? Your roast will be fork tender and you will achieve a crispy, carnitas like effect.   There is minimal prep involved with these cuts, but I suggest you remove the thick, outer layer of fat.  You can do this with a kitchen knife or kitchen shears. Leave the marbling inside the roast intact as the fat will melt in the heat of the oven (do cut out any large veins of fat).  Consumed in moderation, saturated fat from naturally derived sources is longer considered unhealthy. You will eat less as the proteins and fats will go a long way to sating your appetite.  I am an "everything in moderation" person who prefers to eat mindfully (I love the concept of "healthy-ish") but, if I were going to eliminate anything from my diet, it would be processed and pre-packaged foods.

Below are two simple yet sublime variations for shredded pork which I adapted from my favourite culinary resource Milk Street.  Cut the meat in to chunks, toss it into a Dutch oven and cook slowly for a few hours in a low oven (325 F), and the meat will be succulent and tender.  The hands-on work takes all of ten minutes and, once the pot goes into the oven, it requires minimal attention.  Bon appetito!

 

Rosemary Balsamic Pork

Think of this as an easy, but not lesser version, of an elaborate porchetta.  Fresh rosemary and fennel seeds imbue the meat with classic Italian flavours.  Tangy balsamic vinegar balances the richness of the roast.  Piled on a crusty roll (mayo optional) and top with a tangle of arugula, this is manna from heaven.  Or spoon the meat on top of a bowl of soft polenta.

3-4 lb boneless pork butt or shoulder trimmed of excess at and cut into 1 1/2-inch chunks.

3 tablespoons balsamic vinegar 

2 tablespoons packed brown sugar.

2 tablespoons fresh rosemary

1 tablespoon fennel seeds

Kosher sea salt and fresh ground black pepper

1 medium yellow onion halved and thinly sliced.

Heat the oven to 325 F with the rack in the lower middle position.  In a large Dutch oven or cast-iron pot, stir together the pork, 1/4 cup water, vinegar, sugar, rosemary, fennel seeds and 2 teaspoons each of salt and pepper.  Scatter the sliced onion over the pork.  Cover and cook for 2 hours.  Uncover and cook until the pork is fork tender 1 to 2 hours.  Stir once or twice.  Shred the pork.  Season with a little S&P.  

Coconut Red Curry Shredded Pork

Thai red curry pastes pack a handful of intense, aromatic ingredients, so you only need a few spoonsful to achieve complex flavors.  Some brands are hotter than others, so, if you are sensitive to chili heat, start with a lesser amount.  You can always stir more in at the end.  I like to eat this this served over jasmine rice (cooked in the remaining coconut milk from the can) with some steamed or sauteed baby bok choy on the side.  Garnish with chopped cilantro or lime wedges or both.  I buy the lime leaves in Chinatown and keep them in my freezer.  I have occasionally seen them in regular supermarkets in the herb section.  If you cannot find the lemongrass or the lime leaves, the dish will still be good without, the curry paste has intense flavour, but the lime leaves (or lemongrass) do add a lovely, citrusy punch.  My favourite brand of curry paste is Maesri, which comes in a tin (I freeze any remaining paste in a small Ziplock bag) which can be found in Asian markets, but Thai Kitchen brand will also work. 

 

3 to 4 lb boneless pork butt or shoulder trimmed and cut in to 1 1/2-inch chunks.

1/2 c coconut milk

3-4 tablespoons Thai Curry paste

3 stalks lemongrass, trimmed to bottom six inches, bruised OR six kefir (Makrut) lime leaves, stems removed, cut into slivers.

2 tablespoons packed brown sugar.

Sea salt and fresh ground black pepper

1 medium onion OR two large shallots, thinly sliced.

Heat the oven to 325 F with a rack in the lower middle position. In a Dutch oven, stir together the pork, coconut milk, curry pasted, sugar, lemongrass, or lime leaves and 2 teaspoons each of salt and freshly ground black pepper.  Scatter onion around pork.  Cover and cook 2 hours.  Uncover and cook until pork is fork tender 1 to 2 hours, stirring once or twice.  Remove and discard lemongrass if using.  Shred the meat or leave in chunks.  Garnish with the lime and cilantro if you like.

Music To Cook By:

Angel Olsen's album Mirrors, was perhaps my favourite of 2019 and it is not dropping out of my listening  rotation any time soon. Check out her Tiny Desk Concert at NPR.  Here is Angel performing live my favourite track from the record, Chance.  Hope you enjoy: 

Ok, that is it for now. I better go Marie Kondo our condo.  Happy spring everyone.  Ta!