Gastronome Tart

FAGE Good Living: Bridging Cultures

I would like to thank all of you who have faithfully been following my posts on the topic of the Greek Tradition of Good Living. As many of you know, I have been able to partake in an amazing opportunity as part of the Foodbuzz's Featured Publisher's Program, to be entered to win an 8- day trip to Greece courtesy of Fage Total.

At the end of this post, I will allow you the opportunity to enter to win this amazing trip as well. Just imagine yourself sipping on a small glass of Ouzo watching the sun go down on the island of Crete. Hey, who knows? It could be your reality someday. 

I like to think that when you (my reader's) read this blog, that you come away with an uplifted spirit that only good food, and good company could invoke. That is after all why food blogger's write isn't it?

My husband once told me that he knows that I enjoy to cook for other people not because I want to show off my skills, but because it truly makes me happy to watch others imbibe in my food and absolutely enjoy every morsel. I must admit that this is absolutely true. There is nothing quite like food that seems to bring us together. 

I have been lucky enough to travel to many places and every single time I do, I am in awe about the one thing that draws us together across cultures. Food! It is something that we must have to live and yet we celebrate it in all it's simplicities and all of it's complexities. 

About to taste a duck's foot for the first time in Beijing

While not everyone agrees with what constitutes fine food (hence the picture above) the act of dining is one of the main aspects that I believe is what compels us to come together time and time again. Spending time around a table, eating, laughing, sharing and enjoying being, well, alive. 

In my first Good Living post, I had spoken about my old Grecian neighbor Eugenia and how she had a tenacity for cooking up a storm for family and friends and after she was finished, we would gather around and reap the rewards of what she had sown. 

Simplicity was always at the heart of her meals. Taking simple, delicious ingredients and combining them to come up with not only scrumptious, but healthy meals that we loved to indulge in. 

As I began reflecting on what constitutes Good Living in the form of Greek tradition, I was immediately drawn to my experiences of traveling abroad as well as learning from a family who was different from my own about their own traditions, cultures and foods. Eugenia constituted that for me and many times when I have traveled, I see bit's of not only my own family, but her's as well. 

The recipe for Good Living is actually quite simple really and as American's, many of us feel compelled to believe that money is what constitutes a good life. However, how is it that when I found myself in a remote village in the middle of Tanzania in 2008, that I was amazed to learn that they truly believed they were living the good life?

The simplicity of family, good times around a table enjoying a meal and time to spend together was all that they really needed. Mix that in with some amazingly delicious plantain soup and they always seemed satisfied and as the saying goes: As long as we have our health. Healthy living indeed.

Simplicity. I like to think that it is at the heart of true Grecian living. Simplicity is Good Living and I like to think that this is what Good Living means:

 

Simplistic Beauty

Watching family members grow

 

 

Enjoying other cultures & giving back

Cooking and baking with love

And of course enjoying some delicious FAGE Greek Yogurt Goodness

 

 

 

 

 

I thank you all for going along on this journey of Good Living with me these past few weeks. It is something that I will strive for again and again as I cook up and take some amazing pictures to show you. 

As promised, there are details on entering to win an 8-day trip to Greece courtesy of FAGE below and for all you Gastronome's out there, the trip does include a tour of the FAGE factory. I wish you all luck!

As part of the Foodbuzz Featured Publisher program, I have been entered for the chance to win a trip to Greece courtesy of FAGE. You too can enter to win one of three trips to Greece by entering the FAGE Plain Extraordinary Greek Getaway here: http://www.fageusa.com/community/fage-greek-getaway 

Spiced Pumpkin Pancakes

If your anything like me, you are in complete Thanksgiving mode. It is the day before after all and if you are the one who is hosting company and still trying to figure out what to serve them for breakfast the day of the mighty meal, then this pancake recipe is for you. An ultra easy, light, fast and above all delicious recipe that will not only please your guest's bellies, but allow you enough time to get ready for the big meal. Enjoy!

 

Spiced Pumpkin Pancakes

Makes 12 pancakes

Adapted from Bon Appetit November 2000

Ingredients

 1 1/4 cups unbleached all purpose flour

3 tablespoons sugar

2 teaspoons baking powder

1 1/4 teaspoons pumpkin pie spice

3/4 teaspoon salt

1 1/3 cups whole milk

3/4 cup canned pure pumpkin

4 large eggs, separated

1/4 cup (1/2 stick) unsalted butter, melted

1 teaspoon vanilla extract

Vegetable oil

Maple syrup

Directions 

Whisk first 5 ingredients in large bowl to blend. Whisk milk, pumpkin, egg yolks, melted butter and vanilla in medium bowl to blend well. Add pumpkin mixture to dry ingredients; whisk just until smooth (batter will be thick). Using electric mixer, beat egg whites in another medium bowl until stiff but not dry. Fold whites into batter in 2 additions. Brush large nonstick skillet with oil; heat over medium heat. Working in batches, pour batter by 1/3 cupfuls into skillet. Cook until bubbles form on surface of pancakes and bottoms are brown, about 1 1/2 minutes per side. Repeat with remaining batter, brushing skillet with oil between batches. Serve with syrup.

Good Living Continues with a Hearty Fall Meal

Ever since my last post in which I presented you all with the opportunity to win an amazing trip to Greece (courtesy of Fage Total; at the end of this post you will have the opportunity to enter again) I have been trying to take my reflection on the Greek tradition of "good living" and incorporate it into my own life.

I need a slow down and fast. However, as I run around town this week before Thanksgiving, rushing to pick up the perfect towel for our guests or to make sure  the yard is free of leaves, it finally hits me. I am doing this for my family and as Americanized as my errand list may seem, I know that if I can get this all finished now, that once my family does arrive all I need to do is relax and enjoy bringing not only a fresh, delicious meal to our Thanksgiving table, but also kick up my heels and slow down a bit. Grecian style. 

With all this errand running I'm in the mood for a little comfort food, and besides, what would Eugenia do? Why make  bread of course! Pair a fresh loaf with a homemade batch of Roasted Fall Vegetable soup and it is just another healthy way to feel a little bit of comfort. 

Slow down, that list will get finished by next week, but in the meantime, bring a healthy meal to the table in this week before Turkey Day. Savor a bit of that good living. 

As part of the Foodbuzz Featured Publisher program, I have been entered for the chance to win a trip to Greece courtesy of FAGE. You too can enter to win one of three trips to Greece by entering the FAGE Plain Extraordinary Greek Getaway here: http://www.fageusa.com/community/fage-greek-getaway

Whole Wheat Bread

Makes one loaf

Ingredients

2 cups all-purpose flour, divided

2 tablespoons sugar

1.5 teaspoon salt

1 package dry active yeast

1 cup very warm water (120-130 degrees) 

3  tablespoons vegetable oil

1 cup whole wheat flour

Directions

1. Pour the hot water into a bowl and then sprinkle the packet of yeast over the water. Allow yeast to proof for 5 minutes or until it is foamy.

2. In a mixing bowl, combine 1 1/4 cup all-purpose flour, sugar, salt and with the dough hook, mix on low/stir speed until combined. Slowly add the water and yeast mixture to the bowl and then add the oil. Beat at low speed until well blended. Beat for an additional 2 minutes at medium speed. Slowly add the remaining all-purpose flour, beat for 2 minutes at medium speed. Slowly add the whole wheat flour.

3. Beat at medium speed with the dough hook for 8 minutes to knead the dough. Place the dough in an oil bowl and cover with plastic wrap. Place the bowl in a warm area free from drafts for about one hour or until the dough doubles in size.

4. To make a loaf, punch down the dough and on a floured surface, roll the dough out to a 14x7 inch rectangle. Roll up dough like you would a jelly roll and press after each roll to eliminate air pockets. Place the dough, seam side down in a bread loaf pan that has been coated with oil. Cover and let rise in a warm area for one hour or until doubled in bulk.

5. Preheat oven to 350 degrees.

6. Bake for 38 minutes or until bread sounds hollow when tapped. Remove from the oven. Let cool slightly, then turn loaf out onto a wire rack to cool.

 

Roasted Fall Vegetable Soup

Adapted from Ina Garten 

Serves 6-8

Ingredients

6-8 Cups Homemade Chicken Stock

1 Recipe Roasted Vegetables (See recipe below)

Kosher salt and freshly ground black pepper

Croutons for topping

Fage Total Yogurt

Directions

1. In a large saucepan, heat 6 cups of chicken stock. In two batches, coarsely puree the roasted vegetables and the chicken stock in the bowl of a food processor fitted with a steel blade. Pour the soup back into the pot and season to taste. Thin with more chicken stock and reheat. The soup should be thick but not like a vegetable puree, so add more stock and or water until it's the consistency you like.

2. Mix in Fage Total yogurt until it it the consistency you prefer. The Fage Total adds a bit more of a creamy texture. Top with croutons if you prefer.

 

Roasted Fall Vegetables

Adapted from Ina Garten

Ingredients

1 pound carrots, peeled

1 pound rutabaga, peeled

1 large sweet potato, peeled

1 small butternut squash (about 2 pounds), peeled and seeded

3 tablespoons olive oil

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons freshly chopped Italian Parsley

Directions

1. Preheat oven to 425 degrees.

2. Cut the carrots, parsnips, sweet potato, and butternut squash in to 1- 1 1/4 inch cubes. All vegetables will shrink while baking, so don't cut them too small.

3. Place all the vegetables in a single layer on two sheet pans. Drizzle them with olive oil, salt and pepper. Toss well. Bake for 25-35 minutes, until all the vegetables are tender, turning once with a metal spatula. 

4. Sprinkle with parsley and season to taste. 

How to Make Delicious Homemade Chicken Stock

With Thanksgiving upon us next week, if you are like most, you have been scrambling trying to put together everything for the annual feast (if you are cooking that is). 

Sometimes the smallest touches or tricks put out the best food and chicken stock is obviously one of those tricks. While I do understand that you can go to the store and pick up a carton full of the stuff, like most things homemade, making your own will help those dishes of yours stand out even further. Stuffing would obviously be one of them.

Many of my fellow reader's obviously already do this, however for those of you who are looking for a fool-proof stand by recipe that can be used time and time again, this recipe is for you. Enjoy!

 

Homemade Chicken Stock

Makes roughly 4 quarts

This recipe was adapted from Ina Garten's Family Style Cookbook to use up what you may already have in your kitchen. If you do not save chicken parts (backs, wings etc. I freeze mine for when I make this recipe) then please follow her full recipe here.

 Ingredients

4 Chicken backs and parts

2 Yellow onions, quartered

4 carrots, unpeeled, halved

3 celery stalks

10 sprigs fresh Italian Parsley

6 sprigs fresh Thyme

1 garlic head, unpeeled and cut in half

1.5 tablespoons kosher salt

1 teaspoon whole black peppercorns

Directions

1. Place all the ingredients in a large stockpot. Add 7 quarts water (or enough to cover the ingredients) and bring to a boil. Skim any fat. Simmer uncovered for 4 hours.

2. Strain the entire contents of a pot through a colander lined with cheesecloth.

3. Chill the stock overnight. The next day, remove the surface fat.

4. Use immediately. Or freeze the stock in containers or put into cupcake pans using either 1/4 cup or 1/2 cup measurements and once frozen, pop them out and put into freezer bags stating what measurement they are. That way if you have a recipe that calls for chicken stock, you will always have some on hand. This chicken stock freezes well for up to 3 months.

Gastronome Musings- My Favorite Web Finds for 11.12.2011

There are some exciting happenings that are going on over here at Gastronome Tart and I can't wait to finally be able to share it with you.

However, until then, if you missed any posts this week, read on to see what was featured this week on Gastronome Tart:

Pumpkin Pie Smoothie

Don't forget that you can still enter to win an 8 day Greek vacation courtesy of Fage. Details are in the above post. 

 

Station 2 Restaurant Review

 

 

Most Popular Post this week:

How to Make Homemade Pasta & Crab Ravioli

Wow! Talk about blast from the past! This was my fourth post ever on Gastronome Tart

 

It's back! The McRib that is! Alright, I must admit, I have never been one to be excited about this sandwich and to be quite honest, I don't think I ever will. Something about this mystery meat (okay, I understand there is pork in there right? Somewhere? Anywhere?) that has never appealed to me. 

However, in this article, the writer Willy Staley, suggests that the ploy to only roll out McRib sandwiches is arbitrage. If you actually look at the information the writer presents in front of us, you would most likely agree as well.

 

Have a great weekend!

 

 

 

 

 

Station 2- Restaurant Review

I have an extreme fondness for a good hamburger, so when Courtney from Cook Like a Champion and Ryan from Ryan Bakes decided to meet at Station 2 for my last hoorah in Richmond, I was obviously game. 

The hubby and I lived downtown during our time in Richmond and would pass this new restaurant during it's building phase (or renovating phase) and was looking forward to patroning once it opened. Too bad that we moved so close to when it finally did.

When it was suggested by Courtney that we go there, I was excited to try this new burger joint out. After all, deluxe burgers are having their moment and for good reason too. They are delicious and besides, who doesn't love sitting down to enjoy a fat laden meal instead of driving by a window?

Station 2 is housed in a historic firehouse in downtown Richmond with all the bells and whistles of a laid back yet upscale burger  joint. 

There is a bar in the back that is pouring some amazing brews and a menu chock full of almost every hamburger that one could dream of. They also were blaring my type of music. It was like a soundtrack from my favorite radio station on Sirius/XM, Alt Nation. I basically sang along to just about every song.

Did I also mention those sweet potato tater tots? Ryan had turned me on to the idea of them before we even got there, telling me all about them after she checked out the menu online. Needless to say, I literally had tater tots dancing through my head. 

Besides, who doesn't love tater tots? Even Napoleon Dynamite loved them so much that he squished them into his pockets and decided to share! 

Okay, I do love tater tots, but say it with me, "Ewwww..." Yeah, I don't think I would like them out of someone's pocket either.

Once we arrived, I noticed that for their appetizers they had a "Beer Cheese" which was a dip that consisted of puréed veggies with cheddar, lager and came complete with pretzel bread pieces for dipping. I immediately ordered it as it was the end of October and I was in the mood for some Oktoberfest type dishes.

Courtney ordered the Potato Shingles which is basically huge pieces of potatoes (or a glorified potato wedge) that have been fried and came with a garlic aioli sauce for dipping.

Apologies for the quality of photos. I think it's time to trade in this Blackberry for an iPhone4

 

The Beer Cheese was absolutely fabulous and paired very nicely with a Pumpkin IPA (India Pale Ale) that I had ordered. When they brought out the Beer Cheese, there wasn't much pretzel bread that came with it, however our server was happy to bring more out when we requested.

As for the Potato Shingles, they were good. However, I don't know if I would order them again. I think the one item on the description that stood out the most was "garlic aioli". Otherwise, it just tasted like your average potato wedge. Good, but nothing to get excited about.

It took me a while to finally be able to choose which type of hamburger I was going to go for. Although there were many great options to choose from, I decided to go with a classic. Their griddle-pressed burgers which was a 3.5 ounce burger that came with lettuce, tomato, onions and pickles. I opted to make it a double (who's counting calories today?) and topped with a slice of cheddar cheese.

Station 2 seems to take great pride in their hamburgers. They are after all a hamburger joint. On their menu, it states that their burgers are char-grilled to order (funny, our server never asked me how I like my burger. Thank goodness it actually came out medium-rare which I love) and it is served on top of a bun that has been baked by the local bakery: Lucille's.

For me, the burger missed the mark. While I ate it and reveled at the fact that I was eating a big hunk of meat, the meat was under seasoned (or not seasoned at all) and the bun did not taste fresh to me and had a very dry mouth feel. This was obviously not the type of burger that I had enjoyed at Flip Burger of Richard Blaise fame.

The star of the night, was those sweet potato tots. Crunchy little pieces of sweet heaven. I actually found myself preferring the appetizers and side dishes over the main show, which would be the hamburger. My husband also agreed with me about the burger being under seasoned and the bun tasting a bit stale as I had brought him a hamburger home along with fries for dinner.

                                                                        Sweet Potato Tots                    

By the time that I had eaten here (the end of October), Station 2 had only been open for close to three months. I'm hoping that they are still just working out some kinks within the kitchen and within their service.

While our server was friendly, she would disappear for a period of time and even asked if we wanted to switch tables when Courtney had spilled her milkshake because they were really busy and she didn't have time to wipe it up but that she wanted to make sure that we had a clean table (this was as we were about to leave).

At the time, I thought they were truly busy (as many of the seats were full) however, once I went outside to take a conference call, I noticed her chatting it up with other servers in the back. Busy indeed. 

However, even with all these kinks, I would go back. For me the atmosphere, mixed in with great beers on tap and that amazing beer cheese, is enough for me. 

Station 2

2016 East Main St. | Richmond, VA 23223

Phone: 804-249-4702

 

 

 

Good Living, Good Memories & A Good for you Pumpkin Pie Smoothie

Sometimes as blogger's we get great kick backs (free kitchen gadgets and specialty foods) and other times, we get AMAZING kick backs. Being a select few from Foodbuzz's Publisher's Program to be entered into an 8 day Grecian extravanganza courtesy of Fage and winning would obviously take the cake (or shall I say baklava in this case?) But, don't worry. At the end of this post, I will tell you how you can enter and win this dream vacay as well.

Many people who know me, know that I started this blog out of not only my love for food, but my love for travel. I have been to many amazing places, yet Greece has always evaded me. I have wanted to go fiercely, and what many do not know is that Greece holds many wonderful childhood memories. 

As an American traveling abroad, I think the one thing that draws us to travel and experience other cultures, is not just seeing these places, it is being able to become a part of their world. If even only for a few days.

In America everything is on the go. How can we get there faster? Can I be super woman, have a career and raise a family? Of course I can! I'm American! However, if we just sit back and look across Europe and many other parts of the world, life is a bit slower, but this also makes it sweeter. It's good living.

Ask anyone in many of these countries what constitutes a happy life and many would say family. Family is number one. While us Americans do find that admirable and many agree, sometimes we get so busy in the bustle of our country that it is hard to slow down and think and care for the ones we love. 

My Dad, Sister, me and my Mother

 

I grew up next door to a true Greek family. Eugenia, Dimitri, my friend Anthipe and her two brothers. Eugenia was fierce in the kitchen. Something that was completely foreign to me next to the other language she spoke (Greek).

I would walk into her kitchen during Greek Easter to find massive amounts of Greek women braiding huge amounts of bread, making cheese (YES! Cheese!) out of a bucket and roasting a whole lamb out in the backyard. 

Lamb? Oh,the horror when I was a child. Yes, this completely explains just how Americanized I was as a kid (happy to say I have broken out of that. Thank you very much) 

Eugenia would even make her way on over to our yard every year when our olive tree would produce ripe fruit. We gave her free reign over that tree because what were we going to do with it? Usually the fruit would just fall off the branches and we would never think twice about it. Not Eugenia. That fruit produced liquid gold and that liquid gold was olive oil. Where we went to the grocery store to get it, Eugenia would make it and that's just a bit of the old world brought through. Just a bit of good living. Making something from scratch not only because it is out of tradition, but it was out of love and the desire for a healthy life for her family.

These neighbors of mine vastly expanded my horizons as a child. I devoured squid on a stick at their festival they worked every year and ate pieces of lamb like it was going out of style. And Baklava? Yeah, Eugenia taught my mom (can you believe it?!) how to make it. So, yes. I have a bona fide baklava recipe that I might just share one of these days :) 

During this time of the year, we do get very busy getting ready for the Holiday's and the warp speed in which things need to be done. But, this doesn't mean that we can't take a little of that good life with us. Slow down a bit, enjoy the company of friends and family and throw in some healthy dishes every now and then because after all, we truly do care about the health and well being of those we love. 

This is why I came up with this fantastic pumpkin pie smoothie using Fage 0% Greek yogurt. A healthy, seasonal breakfast on the go or snack that is absolutely creamy and good for you too. Just a bit of that good living.

As part of the Foodbuzz Featured Publisher program, I have been entered for the chance to win a trip to Greece courtesy of FAGE. You too can enter to win one of three trips to Greece by entering the FAGE Plain Extraordinary Greek Getaway here: http://www.fageusa.com/community/fage-greek-getaway

 

Pumpkin Pie Smoothie

Serves Four-Six

If you would like to make this smoothie into more of a healthy dessert, top with a bit of light whipped cream and candied nuts. I chose almonds as that was what I had, however, I think candied pecans would be perfect for this. Recipe for the candied almonds is below as well.

Ingredients

1 (15 oz) can pumpkin

1.5 cups non-fat milk

1/2 cup sugar or natural sweetener (works well with Splenda as well. Just remember to use only 1/4 cup if using Splenda)

3/4 tsp. pumpkin pie spice

1 tablespoon vanilla extract

1 large container of Fage Total 0% Greek Yogurt

Light whipped cream and candied nuts for garnish (optional)

Directions

1. Combine the pumpkin, milk, sweetener, and spice in a medium saucepan. Simmer over medium heat for about 5 minutes. Remove from heat, let cool slightly and then place in the refrigerator to fully cool.

2. Combine the yogurt and vanilla. Once the pumpkin mixture is cool, combine them both and stir until fully incorporated (you can also use a blender or hand mixer)

3. Top with light whipped cream and candied nuts if desired and enjoy!

 

Candied Almonds

This recipe can be adapted to incorporate any nuts you would like. They taste great warm and on their own as well. They also taste very much like the candied roasted nuts you can buy at carnival's and other shows. Yum!

  Recipe adapted from AllRecipes.Com

Ingredients

1/2 cup water

1 cup sugar

1 tablespoon ground cinnamon

2 cups whole almonds

Directions

1. Place almonds on a baking sheet and roast in the oven under a broiler for about 5 minutes or until fragrant. Flipping the almonds with a spatula every so often.

2. Combine the water, sugar and cinnamon in a saucepan over medium heat; bring to a boil; add the almonds. Cook and stir the mixture until the liquid evaporates and leaves a syrup like coating (I noticed that once it reaches this point that the mixture will then turn quite crumbly very quickly. This is okay. Once this happens, immediately place on the baking sheet that is lined with wax paper.) Pour the almonds on a baking sheet lined with wax paper. Separate almonds with forks. Allow to cool for about 10-15 minutes.

 

 

 

 

Gastronome Musings- My Favorite Web Finds for 11.05.2011

Gastronome Musings is back as well this weekend and I am very excited to finally be able to post some of my favorite web finds as I have not been able to do so over these past few weeks due to the move.

It is with some sadness that I am not able to be in San Francisco this weekend for Foodbuzz's Festival. This move really took it out of me this time and due to it, I was unable to attend. However, I am looking forward to hearing all about it from all of my blogging friends who were able to attend.

Speaking of Foodbuzz, I wanted to take this opportunity to thank all my reader's who may have sent some buzz our way as our welcome back post was on Foodbuzz's Top 9 yesterday! 

In case you missed it, here is what was featured on Gastronome Tart this past week:

Sweet Potato Pork Belly Hash

 

Most Popular Post this week:

Sweet Potato Pork Belly Hash

 

How many of us have found live critters in our purchased food? Okay, very few. Alright, how many have found dead critters in our purchased food? A few of you? Yes, insect parts in your PB & J does count. 

How about if you were to go to Costco, purchase a tub of organic greens and then see eyes peeking out at you? Would you keep that critter as a pet?

This is exactly what one woman did when she found a tree frog in her organic greens and due to this, the owner of the company that sold their greens to Costco stated that it just proves that her product is 100% natural. I have to agree with this one. Read the article here and tell me your thoughts on it.

 

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Having traveled to many countries including parts in Asia and Africa, there have been many times that I have passed street food vendors and wanted to go all Anthony Bourdain and eat at every single one of them. However, that pesky voice in the back of my head would always tell me otherwise. That yes, I could get sick. Funny how that never seems to happen to Bourdain. Or at least that we know of. 

Anyhow, I came across this article that chronicles in pictures,  food vendors from around the world. Every time I travel, this is a part of the culture that I love. Street food. I love to just walk and peek around and see what everyone is cooking up. Interesting indeed.

 

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Thanksgiving is literally just around the corner and I will be having some company and have been feverishly getting ready for my company (mix that with unpacking and it sure is a whirlwind!) This year along with my parents, my cousin and her family will be coming and my cousin's hubby is one big beer connoisseur. What on earth am I to serve him that will impress his taste buds? 

If you have the same dilemma, I suggest checking out this list from Justin Philips. Justin compiles a list of 6 unique brews that will be sure to please the pickiest beer fans at your table this year.

 

ENJOY YOUR WEEKEND!

 

Sweet Potato Pork Belly Hash

I am back! We have finally moved into our new house (Historic, but new to us) last week and I have finally been able to get back into the kitchen. Of course what was the first thing that I made? Well, it has comfort written all over it. I'm talking about pork belly!

Braising is back and if you are anywhere on the East Coast (or mid-west for that matter as well) it has been super cold out. Which is just one reason that I absolutely love this time of the year even though it has been colder than usual. Something about braising that just evokes comfort to me, and with all this unpacking I have been doing lately, I could use a little comfort!

Although this recipe calls for braised pork belly, the dish itself can be put together quite quickly as the braising is done the day before. 

Say hello to this cold weather with a warm dish of sweet potato pork belly hash. You will not regret it. Enjoy!

Sweet Potato Pork Belly Hash

Recipe from Jared Wentworth of Longman & Eagle in Chicago, IL

Ingredients

 1 pound fresh, skin-on pork belly

Kosher salt, freshly ground pepper

1 large sprig thyme

4 garlic cloves, smashed

3 cups low-salt chicken stock

3 tablespoons extra-virgin olive oil, divided

2 pounds red-skinned sweet potatoes, peeled, cut into 3/4" cubes

3 large shallots, chopped

2 tablespoons Banyuls vinegar or red wine vinegar

2 teaspoons pure maple syrup

4 fried eggs (optional)

Directions

 1. Preheat oven to 275°. Season pork belly generously with salt and pepper. Place in a large ovenproof saucepan. Add thyme and garlic. Pour stock over. Bring to a simmer over low heat, cover tightly, and braise in oven until tender, about 3 hours. Uncover; let cool. Transfer pork belly to a 9" glass pie dish. Place another 9" glass pie dish on top of pork belly. Weight with a 15-ounce canned good. Chill overnight.

2. Remove skin from pork belly. Cut meat into 1/2" cubes. Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Add pork and sauté until browned on all sides, about 4 minutes. Using a slotted spoon, transfer pork to a medium bowl. Season potatoes with salt and pepper. Add to same skillet; sauté until golden brown, about 10 minutes. Using slotted spoon, transfer to bowl with pork. Add 2 tablespoons oil and shallots to skillet; sauté over medium heat until golden brown, 3–4 minutes. Return potatoes and pork with any accumulated juices to pan. Drizzle vinegar and syrup over; stir to coat. Cook, stirring occasionally, until heated through, about 2 minutes. Serve with fried eggs, if desired.