Eat, Drink, Study

Resolutions

2012-01-09T13:19:00.000-07:00

I'm brushing the dust off this blog (again!), to voice my New Years resolutions!
• Drink more water (at least 2-3L per day)
• Incorporate more vegetables and fruit into what I eat
• Practice better portion-control/snack less

This is today's lunch, as an example of this (recipes will come tomorrow):

Crunchy Tuna Cabbage Salad
Homemade whole-wheat bread
Olives
Clementines

See you tomorrow!

Servus Heritage Festival

2011-08-16T23:03:00.002-06:00

It’s time to dust off the blog and get writing again! A lot has happened food-wise since my last post, and today we are going to focus on the Servus Heritage Festival at Hawrelak Park, one of my favorite summer events. I’ve been going to the Heritage Festival for years now. I used to volunteer for ticket with my youth group, and I try and go at least once every year. I have a few stand-by favorites that I make a bee-line for every year: the barbequed whole sardines at the Portuguese pavilion, the mangos loco at the Guatemalan pavilion, and Russian pelmenis.

This year’s festival was especially fun, with tons of delicious options for guests to try out. I worked and had other family commitments on the Saturday and Sunday this year, so I didn’t make it to Hawrelak until the last day of the Festival on the Monday. My sister, Sarah and I took the shuttle from near our place down to the park, just in time for lunch. When we got there, around 11am, the crowds were not too bad; we did not have to wait in line at all really for tickets or food.

Sarah had already been to the Festival on Saturday, and warned me that our beloved barbeque sardines would not be an option, because the Portuguese pavilion was not participating in the Festival this year (SADNESS!!).

After we bought our tickets, Sarah and I made our way to the Iraqi pavilion for an order of Dolma (5 tickets), which included 5 dolma, salad, and a huge, fresh pita bread. The dolma were warm, and were absolutely delicious, some of the nicest I’ve had, and were really great dipped in the accompanying sweetish sauce, wrapped in bits of pita.

Next, came the Borneo pavilion, where Sarah and I ordered the Spicy Laksa Soup (7 tickets). The soup had a spicy coconut milk broth, thin rice noodles, shrimp, bits of chicken, hardboiled egg, and julienned vegetables. All the different ingredients were nice and fresh, and you could tell they were putting the soup together to order, putting all the bits in the bowl, and pouring the broth on top. Because if this, the rice noodles weren’t mushy, the vegetables stayed crisp, and the proteins were perfect.

Our next stop was Venezuela, where Sarah and I got our first taste of Arepas (7 tickets each). Arepas are cooked patties of corn dough that are usually griddled or deep-fried. They are stuffed with yummy fillings like cheese, avocado, slow-cooked pork, whatever you want, really. I first se them made on Diners, Drive-ins and Dives, and I’ve been dying to try one since. This first one was delicious; crispy outside, and filled with spiced shredded beef. It was served with a green herb salsa, which went with it really nicely. When I squirted a big glob of the salsa on Sarah and my plate, the girl who had served me seemed quite alarmed, and warned me that I’d dumped the extra-hot salsa on my food. When Sarah and I tried the salsa, it wasn’t really spicy at all, so she must have thought I’d grabbed a different bottle.

Russia came next, where Sarah and I got a plate of our beloved Pelmeni (6 tickets), little meat-filled dumplings from Siberia. I love dumplings, especially these ones, and the fact we got the first plate of a freshly cooked batch made them even better. The dough was cooked perfectly, with just a bit of bite, and the filling was perfectly seasoned. You could get them with the traditional sour cream and chopped dill, or with ketchup, which I thought sounded revolting. Needless to say Sarah and I got our pelmeni with sour cream and dill, which worked perfectly.

While we were waiting for our order, I took time out for a photo-op.

After that, I got myself a Cheese Empanada from the Chilean pavilion, which I nommed on before I remembered to take a photo (DAMMIT!). It was great; deep fried and filled with gooey cheese. I wasn’t offered any kind of salsa with mine, and I think that would have made the empanada perfect. We were both really full at that point, so we took a break to sit on a hill and people watch for a while. And soak up the gorgeous sunshine we got that day too.

We stopped by the Aboriginal pavilion a few times to watch the incredible dancing, although I didn’t buy any bannock, because the lines were so long. However, my supervisor at work makes AMAZING bannock, so I am able to get my deep fried bread fix whenever I need!

Sarah and I hit up the Guatemalan pavilion next, me for a Mango Loco (6 tickets): a whole mango on a stick, dipped in lime juice and then rolled in cayenne pepper and salt. Sarah got a Chicken Tamal (4 tickets), which was cooked perfectly.

After meeting up with a friend, and taking a peek through a bunch of the vendor stalls, and me getting my hand hennaed, Sarah and I headed home.

Before we hopped back on the bus, we stopped off at the Ecuadorean pavilion and got a Pan con Carne (5 tickets), a bun filled with sliced beef, tomatoes and onions. The sandwich was really nice, but guess who forgot to take a picture! This girl! By the time we left, at 2pm, the Park was packed with people enjoying the last few hours of the Festival. I had a blast, as always, and I can’t wait for next year.

The Servus Heritage Festival was held from August 6-8, 2011 at William Hawrelak Park

Edamame & Cauliflower Pasta Salad with Feta

2011-07-11T16:58:00.002-06:00

I love pasta salad; it's one of those things people always bring to potlucks and barbecues, even if they're just bringing a tub of grocery store macaroni salad (don't get me wrong, I have a somewhat guilty soft spot for store-bought mac salad). So when I was asked to bring something to a family barbecue last week, I automatically volunteered to bring a pasta salad. Now, I have a go-to pasta salad, and it's good, if a little boring: tri-colour fusili, chopped bell peppers, kalamata olives, balsamic dressing and feta cheese. Like I said, it’s a nice enough salad, but I wanted something a little different, and already had a recipe in mind.

I found this recipe at The Kitchn, and was immediately smitten. I love edamame, and feta, and I liked the idea of soy to season the dressing. I hate when people rinse pasta to cool it; it gets rid of the starch which means the dressing has nothing to stick to, so I also like the idea of adding the frozen beans to the hot pasta to cool it.

Another point in this salad’s favour is the fact that it keeps well. It can sit in the fridge for a few days, making it a great lunch staple, and also it won’t go icky if it’s sitting on the buffet table at a summer barbecue.

Edamame & Cauliflower Pasta Salad with Feta

Adapted from The Kitch n

I changed a few things from the original recipe: I added some mustard and lemon zest to the dressing, and I left out the mint and green onions in favour of flat-leaf parsley and chives.

serves 8 to 10

500g dry orzo

16 ounces shelled frozen edamame

1 medium head cauliflower  

1/3 cup olive oil 

1 tablespoon Dijon mustard

1 tablespoon soy sauce 

1 tablespoon sugar

2 lemons 

2 tablespoons flat-leaf parsley, chopped

1 tablespoon chives, finely chopped

8 ounces feta cheese, drained of excess liquid

Flaky sea salt and freshly ground black pepper

Bring a large pot of water to a boil. Salt it, and add the pasta and cook for 10 minutes, or until al dente. Meanwhile, zest one of the lemons, and juice both. Whisk the olive oil, mustard, soy sauce, sugar, lemon juice and zest together in a large mixing bowl. Taste, and season it with salt and pepper. Once the pasta’s cooked, drain it and add the pasta to the bowl. Add the frozen edamame and toss to combine. Set aside.

Refill the pot and bring the water to a boil over high heat. While waiting the water to come to a boil, chop the cauliflower into bite-sized florets, discarding the leaves and tough stem. When the water boils, salt it, and add the cauliflower and cook until just tender — about 5 to 7 minutes. Drain into a colander and let cool.

Chop the drained feta cheese. Toss the parsley, chives, feta, and drained cauliflower with the pasta and the dressing. Give the salad one more taste to check the seasonings, and adjust if you need to.

Serve warm, lukewarm, or cold. This will keep very well in the refrigerator for a week or more.

Lemon Bars

2011-06-23T18:36:00.004-06:00

There’s a lot going on in the next couple of weeks.

Just about all of it has to do with a family wedding happening; dresses to be bought, hair to be touched up, nails to be done, family coming into town. In my family, or at least for Samantha and I, an event of this magnitude means baking.

Two kinds of brownies, chocolate drop cookies, blueberry-peach crisp, pumpkin cookies, two kinds of chocolate chip cookies, lemon bars.

We have 3 teenage boys coming to stay, which, combined with my own brothers means that this amount of baking may be JUST enough to keep everyone in treats for four or five days. Hopefully.

I’ve already told you about the brownies I made so today let’s discuss lemon bars. I had my heart set on lemon bars, and spent a good day going through my recipe books and various food websites for a recipe that met my expectations; mostly, a thin shortbread crust with no almonds (we have nut allergies in the fam), a puckery lemon layer, with plenty of zest. I chose the Barefoot Contessa’s lemon bars, via Deb at the Smitten Kitchen. I like it for a couple reasons; it doesn’t include the almond extract a lot of recipes have (I know, I could just leave it out if it’s called for, but the stubborn part of me would rather just not have it there in the first place), it has a double-thick lemon layer, and everyone knows the lemon layer is one of the best parts of a lemon bar! Lastly, since I’d found the recipe on Smitten Kitchen, it meant a blogger I trust had tested it for me! Deb upped the salt in the shortbread and reduced the sugar in the lemon layer. Ina also doesn’t recommend you to grease your pan in the original recipe, but Deb suggests you do.

I followed Deb’s version closely, but made some adaptations of my own; first, I used 7 large eggs instead of the 6 extra-large eggs that are always called for in Barefoot Contessa recipes. I love Ina Garten, I really do, but who buys extra-large eggs? NO ONE else calls for them! It’s one of those things that’s kept me from really trying out some of her recipes.

In order to figure out how to substitute large for extra-large eggs, I did some fooling around with Google, I found a chart that sort of answered my question (sort of). In the end, I just added an extra egg, and that seemed to work out just fine. Another change is that I split the recipe between two 8x8” pans, instead of using one 9x13” one. I also did what I always do when baking, and that’s line my pans with aluminum foil, since it’s just easier than messing around trying to get the grease into the corners, and wrestling with the bars getting them out of the pan once they were done.

Oh, you want to know if they were good? Oh my Christ, yes. I’m trying out a batch using key limes next. I’ll let you know how it goes.

Lemon Bars 

Adapted from The Barefoot Contessa Cookbook, via Smitten Kitchen

A few last words about this recipe; first, don’t you DARE make them with bottled lemon juice. Lemons are dirt cheap, buy a few and squeeze them yourself. I bought a bag of ridiculously huge (and delicious!) lemons from Superstore; two of them gave me more than enough zest, and four of them gave me a whole cup of juice. I have a cute little hand-juicer from Ikea that does the job great.

For the shortbread:  

1/2 pound unsalted butter, at room temperature 

1/2 cup granulated sugar 

2 cups flour 

1/8 teaspoon kosher salt

For the lemon layer:  

6 extra-large eggs at room temperature

2 1/2 cups granulated sugar 

2 tablespoons grated lemon zest 

1 cup freshly squeezed lemon juice 

1 cup flour

Icing sugar, for dusting

Preheat the oven to 350°F and line a 9x13” baking pan (or two 8x8” pans) with aluminum foil.

For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Chill. Press the crust into the prepared pan, and bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the lemon layer, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes (less if you are using the thinner topping), or about five minutes beyond the point where the filling is set. Let cool to room temperature.

Cut into 2”-squares and dust with confectioners’ sugar.

Extra-dark Brownies

2011-06-16T22:45:00.000-06:00

I think that it could be safely said that I’m something of a fussy eater. I know what I like, and if I do, I can’t get enough of it. If I don’t like something, or I’m not in the mood for it, I just won’t do it. Many people (Momma Bear and the sisters included) would go much further, and describe me as being downright picky. I think that might be overstating it somewhat, and I like the sound of fussy better.

What does any of that have to do with brownies? A lot of things! I am very particular about my brownies. They can’t be too sweet, and I don’t want a shit-ton of icing on there. Sugar rushes have their place, but not in my brownie, thank you very much. Also, no brownie of mine should ever be in any way, shape or form, cakey and dry. I mean, if I wanted something cakey, I’d eat a piece of cake. And who in their right mind wants a dry baked good? Not anyone I want to be friends with. So about a month ago, when I found this recipe at The Kitchn, for dark, not-too-sweet brownies, I had to give them a shot. Since then, I’ve made them about seven or eight times. That’s a lot of brownies! But they’re soooooo good!

The original recipe at The Kitchn is actually for sea salt and lime extra-dark brownies. For me, the combination of lime and chocolate isn’t an especially pleasing-sounding one (that’s my fussy side coming out). So, I’ve never actually made these as the original recipe suggests. I have however made two batches with a tablespoon or so of instant espresso powder dissolved in just-boiled water, and that was lovely. The batch best so far, which is the one I’m sharing with you, includes cinnamon and a touch of cayenne, my rift on Mexican hot chocolate. This was one of the (evil) sister’s suggestions, and I’m eternally grateful for the idea.

Another difference between my version and the original; I don’t chop the last two ounces of chocolate to stir into the batter. I just melt all 6 ounces of chocolate together with the butter, and it makes for wickedly rich, fudgey brownies. Just like I like them. I use 70-85% cocoa chocolate here; Lindt or the President’s Choice 85% chocolate are both great, but I’m sure any bittersweet chocolate will be good.

One last note; DON’T OVER-BAKE THEM!! There is absolutely nothing worse than a dried-out brownie. Ok, there are much worse things, but you want these a little gooey still when they come out of the oven. And while you may be tempted to sneak a bite when they’re cooling on the counter; don’t. Let them cool completely, and you’ll get the full, mind-blowing effect of these.

Super-extra-sexy, extra-dark chocolate brownies

adapted from The Kitchn

Makes 16 2-inch square brownies

1/2 cup + 2 tablespoons unsalted butter 

6 ounces bittersweet chocolate, chopped coarsely

1 cup sugar 

3/4 cup all purpose flour 

1/4 cup Dutch process cocoa powder 

Rounded 1/2 tsp cinnamon

Skant 1/4 tsp cayenne pepper

2 large eggs, lightly beaten 

1 tsp vanilla 

1/4 tsp kosher salt

1/4 tsp coarse, flakey sea salt

Preheat oven to 325°F and line an 8x8-inch baking pan with tin foil, leaving the paper extra-long and hanging over two sides.

In a medium saucepan, melt the butter and bittersweet chocolate over medium-low heat. Stir until smooth.

Remove pan from the heat and add the sugar, flour, cocoa powder, spices, eggs, vanilla and kosher salt. Mix until combined. Add the boiling water. Stir to combine and pour into prepared pan. Sprinkle the sea salt on the top.

Bake for 30 to 35 minutes, or until a tester comes out moist. It will not be perfectly clean, but it shouldn't be sticky either. Allow pan to cool on a wire rack for 15 minutes before removing brownies from pan. To remove the brownies, just lift out the foil. Place the brownies in the foil on the wire rack. Cool completely and cut into 2-inch squares.

La Poutine

2011-06-12T22:47:00.001-06:00

Anyone reading this who knows me IRL, should know that I like cheese. And when I say "like," I really mean that if I were to suddenly become lactose intolerant, I would be the saddest person on earth. Needless to say, cheese+fries+gravy is my friend, and so when I saw that an all-poutine restaurant was opening on 109 street, I knew I needed to go at some point.

Since it opened a few weeks ago, other (more legit) bloggers, like Chris from Eating is the Hard Part, and Sharon at Only Here for the Food, had written positive reviews of La Poutine. My friend Rae and I made standing plans to go, and this past Monday, we made it there with our friends Shannon and Amanda along for the ride.

Others had mentioned that there was no real seating options inside, so Amanda grabbed us one of the two outside tables, while Shannon and I found our respective parking spots (a process that involved Shannon sending me colourfully-worded texts bemoaning the state of parking in the area).

Once we were all there, we took turns ordering. Rae got an Original, saying she was chickening out in the face of all the topping options, but also wanted to see how their poutine stood up by itself. Shannon and I both chose Canadians; Original poutines topped with bacon, while Amanda got a Quebecois, topped with Montreal smoked meat.

I ordered first, and honestly wasn't paying that much attention, which is how I ended up with a Large. Oh dear lord, the photo doesn't do it justice, but let me assure you that that is a bucket of poutine. A large is easily enough for two people.

We all really enjoyed our orders, the bacon on Shannon and mine was real, although larger bits may worked better, and the bacon was definitely really greasy. The curds were nice and sueaky, and held their shape quite well.

Rae really liked her Original, and said she will further expand her poutine horizons on her next visit. She's recently back from a holiday that included a stop in Montreal, and said that La Poutine holds up pretty well compared to the poutine she ate in La Belle Province. Amanda said the smoked meat on her's was good too. We all ordered our poutines with the default "Quebec gravy," but La Poutine also offers beef or vegan gravies, as well as vegan cheese.

As you can see from the photo, I didn't make it all the way through my bucket of poutine; I left behind about a third, and squeezed in a coconut-mango cupcake from Whimsical Cupcakes next door. ;D

La Poutine

8720-109 Street

Edmonton

(780) 757-7222

Whimsical Cake Studio Inc.

8716 109 Street

Edmonton

(780) 988-2253

Simple

2011-06-09T10:38:00.001-06:00

More often than not, I'm more impressed by simplicity done well than by precious, over-complication of things. Case in point; sourdough bread, with homemade salted butter. My heart sang with every bite.

Sent from my iPhone

Super-awesome fun-times

2011-06-02T13:03:00.000-06:00

Guess who scored free tickets to U2? This girl! That's who!

Hi, Bono!

As a side-note, over-priced Stadium beer is especially crappy. 7.50$ for a half-pint.

A Start to Summer

2011-05-29T23:59:00.000-06:00

For me, summer is defined by its fruit; strawberries, peaches, nectarines, cherries, blueberries, rhubarb, raspberries. This summer, I have every intention of making the most of all of it.

The rhubarb plants in the backyard are perfect right now, so I was given the suggestion of making something delicious before they go to seed. While picking my rhubarb, I found a few spears of asparagus poking through the overgrowth. My dad decided last year, to grow his asparagus in a different part the garden, so his old plants, next to his rhubarb patch, have been ignored since last spring. The bed he had used before has very quickly, almost completely been taken over by chives, but in spite of that, four thin, perfect spears managed to poke through, and provided me with a bite of the freshest asparagus imaginable. I’m going to keep my eyes on that spot in the garden to see if any more brave asparagus rears its’ head. The new patch won’t be mature enough to harvest for a couple years, so this may be the only home-grown asparagus I’ll be getting for a while.

Back to the topic at hand, while strawberry-rhubarb is the better-known pairing, but the raspberries at my grocery store were, a) much nicer-looking than the strawberries for sale, and b) about half as much as the strawberries. That and Remedial Eating, one of my favorite blogs, recently posted a recipe for rhubarb and raspberry crisp. I found Molly and Remedial Eating only a few months ago, and it’s quickly become one of my favorites. Her photography is beautiful, her stories are funny and sweet, and her recipes make my mouth water.

I love fruit crisps, and I’ve made a lot of them, but they’ve only ever been just “okay.” Something was always a little (or sometimes a lot) off; the fruit would be too sweet, or too sour, too dry, or undercooked, not jammy and tart. The topping would be greasy, or sandy, and would rarely properly crumble. Sigh… The results weren’t ever BAD, per se, just not what I was expecting, and I’d eat my crisp feeling a bit defeated. I had a really good feeling about this recipe though. Maybe it was the photo of the perfect, slumped serving, juices pooling prettily on the plate, topped with whipped cream. Maybe it was how Molly took the time to advise you on how a particular amount of cornstarch in the filling would thicken the juices just so. Whatever the case, I was sold! I made it Saturday night, and again the next day for the Family’s Epic Lobster Dinner (To be described in further detail another time!). It was very much loved, and now I have a new go-to dessert!

A few notes on some adaptations I made for my crisp; I used whole-wheat all-purpose flour in my crisp, because I try to use whole-wheat flour wherever I can get away with doing so. The first time I made the crisp, I discovered that my brown sugar was granite-hard, and I did not have the emotional wherewithal to fix that (I have since found a nifty list of ways to soften rock-hard brown sugar.). I used an equal amount of white sugar, which worked out quite well, but I’m sure the crisp would have been even better with brown sugar. Also, I forgot about my first crisp while it was in the oven (surprise, surprise), so mine baked for about 50 minutes, instead of the recommended 30-40 minutes. Oops. It was fine though! In fact, as you can see in the photo below (I forgot to take any pics before we dug in) the topping is fine! No burnt topping here!

This would be great with a scoop of vanilla ice cream, some barely-sweetened whipped cream or some crème fraiche!

Rhubarb-Raspberry Crisp  

(adapted from Remedial Eating)

4 cups rhubarb, sliced ¼” thick 

12 ounces raspberries

¾ cup granulated sugar

3 tablespoons cornstarch 

¾ cup whole-wheat, all-purpose flour 

¾ cup Old-fashioned oats

1 cup sugar (light brown is best, but white works fine)

Pinch of kosher salt

8 tablespoons (1/2 cup) salted butter, cut into 8 pieces, at room temperature

Preheat oven to 350°.

In a bowl, combine the fruit, the first amount of sugar and the cornstarch and toss lightly to combine, then pour into a baking dish.

In the same bowl (don’t worry about washing it out. I didn’t!), combine the flour, oats, sugar and salt. Using your (clean) hands, rub the soft butter into the dry ingredients, picking up handfuls and sliding it all between your fingers and palms. Keep going until there isn’t any dry flour lurking in the bottom of the bowl. The mix should now be an assortment of sandy clumps and loose crumbs.

Pick up small handfuls of topping, and squeeze gently to form large crumbs (peanuts to marbles in size). Scatter over surface of the fruit as evenly as possible, making sure you don’t have a big sand-hill of topping in the middle of the dish.

Bake for about 35-45 minutes, until your fruit is bubbling and jammy around the edges and the topping is golden-brown.

Allow your crisp to cool before serving, since the juices will be like napalm right out of the oven. I tend to prefer my fruit crisps at room temperature, because the topping gets a chance to soak up some of the juice.

Perfection on the Road

2011-05-27T18:09:00.000-06:00

Nothing beats a nice cup of tea after being trapped in the truck for hours with my aunt's elderly dachshund.

Do-Over

2011-05-22T19:54:00.001-06:00

I think I need to get some focus on here. At the suggestion of my (evil) sisters, I'm going to start doing something productive with my rather unwieldly recipe collection. I have more cookbooks than is entirely decent, and 200+ recipes saved in my bookmarks on the ol' Lappy 3000. I read food blogs the way normal people read the paper.

So, I'm setting myself some rules here:

I must post at least once a week. We'll make Sunday my go-to posting day (no classes, and I'm not necessarily at work).

Posts must include photos, since let's be honest, that's the best part of a food blog. I'm not allowed to use this as an excuse to buy a Cannon Rebel, as much as may I lust for one.

I need to start cooking more, and start making headway through my stack of recipes, and I want the emphasis to be on healthy cooking, so that this does not turn into some kind of butter fest that goes straight to my ass. That being said, I love butter. :D

See you soon,

Kates

erm...

2011-02-12T17:33:00.000-07:00

I'm a deadbeat food blogger.

There I've said it.

That being said, as someone who still lives at home (I tell myself it's because I want to save money), and as such, still have my mommy cooking most of my food, I guess I'm doing ok.

In a week, I'm traveling to Ireland with school (that's the "study" part of this blog), and I will have many posts (with pictures!) when I'm back! Yay!!

Momofuku To Start

2011-01-30T12:33:00.000-07:00

I bought myself a little post-Christmas present about a week ago; David Chang's Momofuku cookbook. Having been an occasional follower of Momofuku For 2, I was really excited to get started, and I've already book-marked a bunch of recipes:

Momofuku Pork Buns
Ramen
Bo Ssam
Banh Mi
Tomato Salad
Roasted Cauliflower

I started with the pork buns, an endeavor that took two days from start to finish, not including shopping. I went to T&T in West Edmonton Mall, to get pork belly, baby cucumbers and some other bits and pieces. When I asked the butcher for 3lbs of pork belly, he gave me 3-2lb pieces! He skinned them for me free of charge, and the whole thing cost me about 15$.

Yesterday (Saturday) was spent making all those bitty steamed buns. I had a bunch of plans that day, so the process was spread out over the course of the day. I mixed and kneaded the dough in the morning, and left it for the first rise. After I'd punched down, and divided the dough up (into 48, not 50. My math skills are lacking), I left it to rise again while I went to the spa(!). After I was done there, about an hour later, I came home, and shaped the Muppet mouth-shaped buns. I left them again, this time for about two hours, while I went out for lunch with my sister, to Café Beirut (an amazing meal, I'll go back for sure and write about it!). When I got back home, I steamed them, in batches of 12 at a time.

On to the pork belly! I took my three pieces of belly, and rubbed them in the salt and sugar mix, and let them cure in the fridge overnight. The next morning, I started them in a 450F oven, for 45 minutes, instead of Chang's recommended full-hour, before I turned to oven down to 250 for another hour and 15 minutes. I let the belly rest, 'til it came to room temperature.

We had the buns and pork with Chang's Quick Salt Pickled cucumbers, hoisin, siracha, and Scallion-Ginger Sauce. All in all a perfect lunch, and a huge hit for with the fam.

Behold the beauty of roasted pork belly.