Monday, February 25, 2013

Sandwich de porc effiloché sur pain Demelin

This pulled pork sandwich was made with home-made bread, courtesy of our brother-in-law (thanks Ben).

We cooked a pork shoulder for 4 hours in a dutch oven at 300 degrees. The pork was covered in a sauce made using:

1 can crushed tomatoes
1/2 cup ice wine
1 cup maple syrup
2 tbsp Worcestershire sauce
2 tsp liquid smoke
1 tsp all spice
2 cloves of minced garlic
1 small onion

We rubbed the meat with salt and pepper, covered with the sauce and turned it every half hour, for a total of 4 hours. Once ready, the pieces separated easily using a fork.

Sunday, February 17, 2013

Octopus Salad

We have been adding octopus to all sorts of recipes. This time we purchased cooked octopus and roasted it with a mix of marinated vegetables. The marinated vegetables from the Italian grocery store were chopped up and mixed with the octopus and some lemon zest. Served over roquette with mini Bocconcini cheese, pieces of pan fried Portobello mushrooms, sunflower seeds and fresh grapefruit, this was a really easy and delicious salad to make.

Muffuletta Sandwich

This is popular sandwich from Louisiana. It is usually a large round crispy bread roll filled with layers of marinated olive salad, capicola, mortadella, salami, pepperoni, ham, Swiss cheese and provolone.
For our version, we bought a mix of marinated vegetables and added olives which were pulsed in the food processor to create a chunky bruschetta texture. This mix was layered with porchetta, capicola, emmentale cheese and ricotta cheese mixed with fresh cilantro. You can replace any layer with a meat or cheese of your choice. The sandwich was heated up for about 5 minutes in the oven and served warm to bring out the flavours even more.

Thursday, February 14, 2013

Torta Caprese - Flourless Almond Chocolate Cake

Don’t be fooled by “flourless”. This pie packs a punch; a chocolate punch. Baked in a spring form pan, this pie appears dry on the outside but its chocolate and almond filling is soft and moist. It is fairly easy to make and will keep in the fridge for a few days. A new favourite for sure!

Here is the link to the original recipe: