But back to the kitchen... I made three recipes recently that I thought were worth mentioning. Slow Cooked Carne Adovada from David Tanis' Heart of the Artichoke, Breton Buckwheat cake with Fleur de Sel from David Lebovitz's Sweet Life in Paris, and Buttermilk Roast Chicken from Smitten Kitchen.
The David Tanis recipe certainly needs some work, mostly due to his suggested cooking time and temperature - 350 degrees for 1.5 hours. I'm hoping a lower, slower cooking time will benefit the final tenderness of the pork shoulder. The chile paste/sauce, however, is perfect.
The pork shoulder. On sale earlier in the month from Serben.
Breton Buckwheat Cake
This past week my mum and Nanny hosted a mid-week lunch, and the Breton Buckwheat Cake was Rachel's answer to my dessert dilemma. Our main ended up being the kale and bean stew from Smitten Kitchen, which worked well for my vegetarian/Coeliac cousin, along with bannock made by my aunt. The super buttery, nutty buckwheat cake turned out to be a lovely finish to the hearty meal (and just in case you're wondering about the above mentioned Coeliac cousin, I brought her a couple peanut butter cups from the shop in lieu).
The final piece.
Buttermilk Roast Chicken
And finally, the buttermilk roast chicken. This recipe comes together in no time, with the chicken simply hanging out in the fridge for 24-48 hours. We ended up brining the chicken for just 24 hours, and the flavour was incredible. We enjoyed our chicken with some rice, spinach and a bottle of Brüton's sparkly Lilith for a quick mid-week meal. At the end of the night, even if you don't choose to use the tin foil to line the baking dish, clean up is easy.