I have to confess something. I’ve lied to you guys. Remember this post? Well I have, in fact, bought bagels since writing that post. What can I say, sometimes you just need a quick bagel and you don’t have time to make them from scratch! Recently, I did have time to make some more homemade bagels, and I wanted them to be relatively simple in flavor, … Continue reading salt + pepper bagels with rosemary cream cheese
When I first saw the dish that inspired today’s recipe, I couldn’t wait to make it myself. Kenji over at Serious Eats sure has a way with food! I’ve always loved creamy polenta, and the skirt steak on top with those pretty tomatoes just looked killer.
Go ahead and check out that photo. See what I mean? Doesn’t it just look amazing? I wanted to create it myself, but thought I’d do a vegetarian spin on it by substituting baby portobello mushrooms for the skirt steak. It makes a super hearty, rich and creamy dish for colder weather! Gouda in the polenta lends a nice, smoky quality and the seared mushrooms are the perfect alternative to meat, still keeping that savory and satisfying component to the finished dish. The bright and fresh tomatoes have the perfect acidic twang to cut through all the richness of the cheesy polenta. Make it yourself, I dare you! I know you’ll love it as much as I did.
Have you all heard of Serious Eats? Well, one of the guys who runs the site is like a mix of all the best parts of Alton Brown and America’s Test Kitchen rolled into one. His name is Kenji and he has a recurring column called The Food Lab. Kenji knows a LOT about food and is always sharing with the readers of SE, some in-depth recipe for the best version of ________. Whatever it may be, Kenji will come up with an amazing recipe for it. Like this crispy pork carnitas, for one!
Typically, carnitas (pork shoulder slow-cooked in a big pot of lard) is something I only order when I’m out at a restaurant. I didn’t think I had it in me to make it at home, until Kenji’s recipe came along and gave me hope. He really simplified the process! The goal with carnitas is to slowly break down the connective tissue in the pork shoulder, and the result is some of the most tender, tasty pork you’ll ever want to eat. Usually, the big pot of lard will freak some people out, me included. I didn’t want to have to buy lard (cause who buys lard?), and a larger cut of meat like a pork shoulder was sort of intimidating to me. With Kenji’s carnitas recipe in all it’s simplified glory, I had all the confidence in the world, and soon, I’d have the best pork I’d ever cook in my life.