Today was a day for both adventurous cooking and comfort food - odd combination no?
The comfort food I made was my famous applesauce. Yes, I know applesauce is not the most complicated thing in the world, but I do it exceedingly well if I do say so myself. I fill a pot with peeled, cored, and sliced apples and put them on low heat. Depending on the size of the batch I'll add 1/2 - 1 cinnamon stick, 3-5 cloves, approximately a teaspoon of vanilla, and orange zest (if I happen to have it). I let that simmer for a few hours, stirring occasionally. Once the smell of apples fills the house I'll go back to the pot and add 1-3 tablespoons of brown sugar, maybe a little honey, and a little lemon juice to taste. Then I let it continue to simmer until the apples break down into a chunky sauce. You can serve this hot or cold and it's lovely.
My adventurous cooking was making Pork Tinga Tacos from Mexican Everyday by Rick Bayless (I've had great luck with this book). Basically you put dice some nice waxy potatoes and put them in a crock pot, then layer in about 2lbs of cubed pork shoulder and cover it in sauce and cook on low for 6-8 hours. The sauce is a combination of diced tomato, chipotles, onion, garlic, worstestershire, and oregano. Once combined I pureed the whole thing using an immersion blender to give it a nice smooth texture. After everything had simmered for about 5 hours I started occassionally skimming off the excess fat. Once it was done I shredded the pork and served it on home made tortillas with avacado and some queso fresco. It was spicy and delicious and I will definetly be making it again.
The comfort food I made was my famous applesauce. Yes, I know applesauce is not the most complicated thing in the world, but I do it exceedingly well if I do say so myself. I fill a pot with peeled, cored, and sliced apples and put them on low heat. Depending on the size of the batch I'll add 1/2 - 1 cinnamon stick, 3-5 cloves, approximately a teaspoon of vanilla, and orange zest (if I happen to have it). I let that simmer for a few hours, stirring occasionally. Once the smell of apples fills the house I'll go back to the pot and add 1-3 tablespoons of brown sugar, maybe a little honey, and a little lemon juice to taste. Then I let it continue to simmer until the apples break down into a chunky sauce. You can serve this hot or cold and it's lovely.
My adventurous cooking was making Pork Tinga Tacos from Mexican Everyday by Rick Bayless (I've had great luck with this book). Basically you put dice some nice waxy potatoes and put them in a crock pot, then layer in about 2lbs of cubed pork shoulder and cover it in sauce and cook on low for 6-8 hours. The sauce is a combination of diced tomato, chipotles, onion, garlic, worstestershire, and oregano. Once combined I pureed the whole thing using an immersion blender to give it a nice smooth texture. After everything had simmered for about 5 hours I started occassionally skimming off the excess fat. Once it was done I shredded the pork and served it on home made tortillas with avacado and some queso fresco. It was spicy and delicious and I will definetly be making it again.
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