I saw a reference describing end of summer/start of fall cooking as “valedictory meals”. I prefer to think of this time as a cross-fade. As one season quiets down, another one starts to roar, but for at least a moment they make the same sound. To take advantage of the markets in transition, I made an Argentinian Carbonada Criolla, a heavy beef stew lightened with peaches, pears and corn served in a pumpkin last September. This year I decided to try Mexico’s chiles en nogada. Pork or beef picadillo stuffed into poblano chiles, it’s covered in a chilled, creamy walnut sauce and garnished with pomegranate seeds. Read more
Posts from the ‘Pork’ Category
Whenever I think of eating at home, my mind extends to the Cuban restaurants that dot Miami. The tables were filled with people you knew, the waitresses treated you like a grandaughter, affectionate but critical, and the food was definitely home cooking. Masitas de puerco were my order from the first time anyone thought to ask me what I’d like, possibly because I knew exactly what I was getting. A few rounds of “guess what you just ate?” with my grandfather making me nervous about venturing to far from the safe and familiar (typical answers: pig’s brains and blood pudding). It may have been a game but I didn’t always feel like playing.