pork belly
"baked beans"
peach
poblano
coriander
My husband's baked beans are legendary. The recipe has been handed down through the generations of Canadian men in his family like an heirloom. They are not the stuff that you find in cans–they are the real deal. And they are made in a pressure cooker.
When he first told me of his cooking method, I scoffed, believing that beans should be baked long and slow. A challenge ensued. After an overnight soak, the beans were divided. His went into a pressure cooker, mine went into the oven. Thirty minutes later, his were ready to eat–soft, but firm enough that each bean kept it's integrity and the sweet, tart, and peppery syrup had penetrated them to the core. Five hours later, mine were still hard and inedible, the sauce had all but dried up. I had to concede.
Years ago, a friend brought me a can of green boiled peanuts from his travels to the Low Country. He warned me that they were an acquired taste. For me, the acquisition was quick and complete. It was the one and only time that I had access to them, until recently.
When in season, Asian markets carry raw peanuts, still in the shell. I wanted to cook up a batch in heavily salted boiling water as they do in the South, but the four hour cooking time was putting me off. Then I looked at the pressure cooker. And then I looked at the individual shelled peanuts.
Making the connection to my husband's baked beans was just a logical progression.
pork belly
Pork belly, when properly cooked until tender and succulent, is downright obscene. Choose a belly with a high ratio of fat. It can be cooked with the skin on, then sliced off to expose the creamy layer of fat that will be seared. For an added treat, the cooked skin can be sliced into thin strips and fried until crispy. The belly can be cooked in one piece or cut into individual portions for a shorter cooking time and thorough penetration of flavor. Cooking in a pressure cooker will cut the cooking time further.
3 lbs. pork belly
1 qt. rich chicken stock
1 cup peach juice
2 Tblsp molasses
1 Tblsp brown sugar
salt and pepper
In a heavy skillet, sear the pork belly on both sides until golden. Remove and place in a deep baking pan or a pressure cooker. Pour about 1 cup of chicken stock into the skillet and deglaze pan, then pour over the pork belly. Add the rest of the stock and the remaining ingredients.
To braise in the oven: Preheat the oven to 300°F. Cover the casserole and bake for 4-5 hours or until fork tender.
To pressure cook: Cover pot, lock lid and bring up to pressure. Cook for 1- 1 1/2 hours.
When tender, remove the belly from the liquid. Remove skin, if still attached, and cut into serving pieces. Sear the fat side of the belly until crispy, then brush with glaze.
For glaze: In a saucepan, combine 1 cup of peach puree with 2 Tblsps of brown sugar and 1 Tblsp lime juice. Cook over med-high heat until thickened, about 5 minutes.
To make crispy thin sheets: Cut very thin slices of raw pork belly (this is easiest when partially frozen). Lay them out on a sheet pan, slightly overlapping, and lightly sprinkle with salt. Cover the slices with a smaller sheet pan and weigh it down with a heavy skillet. Place in a preheated 250F. oven until they have crisped and taken on a light golden color.
"baked beans"
Salt pork is pork fat, usually from the back, that has been cured in salt. Fresh pork belly can be used in it's place.
4 oz. salt pork or fresh pork belly
1 lb. shelled green raw peanuts
6 Tblsps molasses
6 Tblsps brown sugar
1 Tblsp prepared mustard
1/2 tsp freshly ground black pepper
1/2 tsp salt (omit if using salt pork)
1 whole large onion, peeled
Cut the pork into 1/2" pieces and fry in a pressure cooker until browned and crispy. Add peanuts, molasses, brown sugar, mustard, pepper and salt (if using). Stir to combine. Place onion in center. Cover, lock lid, and bring up to pressure. Cook for 30 minutes. Release pressure and remove onion.
poached peach
August is peach season here in the Northeast. My Redhaven peaches need another week or two to ripen, but there are earlier local varieties now available at the markets. The kernel of the peach pit is a good source of Benzaldehyde (the essence of bitter almonds). To extract the kernel, strike the pit with a heavy hammer or mallet until it breaks open.
3 ripe peaches
2 cups peach juice
1/2 cup Sauternes
2 Tblsps agave nectar
3 peach kernels
Wash peaches and cut each in half. Remove the pit and extract the kernel. In a pan large enough to hold the peaches in a single layer, combine the peach juice, Sauternes, and agave nectar and bring to a boil. Reduce the heat and simmer for 5 minutes. Add the peaches, laying them skin-side-up, and their kernels. Poach gently, until tender, about 5 minutes. Remove from liquid, peel off skin, and cut into 1" cubes. Serve warm.
poblano salad
Poblano peppers are a staple in my vegetable garden, along with the other chilis: jalapeno, serrano, thai dragon, and habanero. Poblanos are the mildest among these. Towards the end of their growing season, I allow the dark, glossy green pods to ripen on the plants until they turn a deep red. When dried, these are known as Ancho chilis. Charring the poblanos accomplishes three things: it allows the waxy skins to be easily removed, it softens the flesh to a tender-crisp texture, and it infuses them with a smoky flavor.
2 poblano peppers
1 Tblsp avocado oil
1 1/2 tsp lime juice
Salt
Char the peppers over an open flame until the skins blister and blacken. Place them in a heatproof container with a tight-fitting lid and allow them to steam in their residual heat for 10 minutes. Remove the blackened skins by rubbing them off with your fingers or a dry towel. Resist the temptation to rinse them off–you will only be diluting the flavor. When peeled, rip them open and remove the stem, membranes and seeds. Finely julienne the flesh and toss with the remaining ingredients.
Playing with Fire and Water 