Arrosto di lonza al latte - pork loin slow cooked in milk with apple and onion fall roast

 

 

I am mentally and physically gearing up for my daughter's sleepover party on Friday. Friday the 13th, might I add.

 

Not that I am superstitious or anything, but I really didn't need a bad omen hanging over my head on the night I will be having 6 girls sleep over at our apartment, plus baby brother, husband and myself.

 

We live in a charming apartment with hard wood floors, molding and bow windows in the center of a big city, the urban slang equivalent of small. I literally had to get out a measuring tape to make sure all the mattresses would fit, wedging them in like Tetris pieces (our Christmas tree is taking up additional vital space these days).

 

Next came the pillow issue. We have plenty of sheets and blankets (although sleeping bags were heartily suggested on the invitation), but who has 10 pillows in a city dwelling? I mean, let's face it, every pillow you are not using to sleep on takes up an approximate $500.00 real estate value for storage. Luckily the Martha Stewart in me partially solved that problem by having decorative pillows on my bed. Off come the fancy pillow cases, on go the Ikea mice in carrot race cars.

 

 

 

 

I've done my research and if there is one thing I have learned is that you need a plan, some structure to avoid things spiralling out of control. So we will start with an organized activity, we will progress with pizza, soda and birthday cake; pop corn, potato chips and a very girlie movie will follow. Then, hopefully, a lot of whispering and giggling in bed, some sleep, a big breakfast and a 10:00am pick up.

 

I learned a valuable tip from another mom: having them change into their pjs shortly after they arrive, so they feel like they are getting into the mood, while you are really aiming to get them changed before the sugar high hits.

 

Back to the activity, I am having them decorate Christmas cookies - that I will pre-bake - around the kitchen table. Each girl gets to take home a bag of cookies she decorated, solving the party favor issue too. Bingo!

 

I am secretely fantasizing about baking an extra batch of cookies and setting up a decorating sweat shop so I have them ready to bring to the Christmas school bake sale the following week. Dozens of nimble fingers will do that to an overworked mom just before the holidays.

 

 

Right?

 

 

 

Aaanyhow...

 

This is the plan behind the scenes: F and I will keep the little guy busy with the precious help of Lightning Mc Queen. After watching a movie in our bed, he gets to fall asleep there, a rare and special treat. Once he is deep asleep (because sleeping in his room without his beloved sister could trigger all sorts of drama) we will carry him into his bed and hopefully, although not definitely, manage to sleep ourselves.

 

I will let you know how it goes, and if anyone has any suggestions they are more than welcome.

 

In the meantime, here is a dish you can easily make without the help of child labor.

 

 

A while back I told you about a pretty common method for preparing meat here in Italy: slow-cooking it in milk. I often make pork loin this way, because it is a cut that can turn out pretty dry when roasted. Also, you get the added bonus of a delicious sauce.

Ingredients

Pork loin
2 carrots, a few stalks of celery and 1 onion for 'soffritto' (see below) 
pork loin
2-3 cups milk
salt, pepper to taste
mixed herbs

The method is easy: you season the meat with salt, pepper and you preferred choice of herbs. Crushed fennel seeds work well, or a mixed herb rub or bay leaf directly in the milk. Sear the meat on all sides to lock in the juices and set aside. Next you prepare a soffritto by finely chopping carrots, celery and onion and then you fry them in olive oil until the carrots are slightly tender and the onion and celery are transluscent. This time I prepared my soffritto in the food processor so the result was almost a paste, which pleasantly tinged the milk during the cooking process as you can see below.

When the vegetables are yeilding put the meat back in the pot and then add about an inch or two of milk. Let the meat simmer, covered, for at least an hour (depending on size) on low heat, turning the meat a few times during the process. The milk will reduce and start curdling. Take out the meat and let it sit for a few minutes. In the meantime let the sauce reduce and mash the soffritto with a fork if the pieces are too big for your liking. Taste for seasoning. Thinly cut the roast and spoon the sauce over the meat.

 

Fall roast
2 apples
2 red onions
6-8 cloves garlic
rosemary
a handful of pinoli
olive oil
aged balsamic vinegar
salt
pepper

You can prepare this dish while the meat is cooking.

Pre-heat your oven to 220°C/440°F and line a baking sheet or pan with paper. Peel and chop 2 apples and 2 red onions into bitesize chunks. Throw in a few cloves of garlic, peel on, and a couple of branches of rosemary and a handful of pinoli. Toss with olive oil, balsamic vinegar (if it is very liquid use very little or the vegetables/fruit will not roast), pepper and salt. Cook in oven for about 20-30 minutes stirring a few times so the apples and onions roast evenly.

 

Chocolate ov(om)altine buttercream frosting

 

 

My daughter celebrated her birthday with her friends almost a month early this year.

 

Not because she happens to be born on the day of the Mayan prophecy (although, hey, we might as well party while we can just in case they were right!).

 

She and a friend decided a year ago they wanted to celebrate together this year. It so went, that once we got our act together, the only week end available between their two birthdays (which are a month apart) was last Sunday, and this thanks to a last minute cancellation (note to self: work harder on becoming a psycho mom and book the next party a year ahead).

 

It was rushed and a little earlier than I had planned but it meant I was keeping the promise I made to myself when my daughter was born, that her birthday and Christmas would always be two completely separate affairs and that I would never make her feel like she missed out. I will not pretend this promise hasn't made Christmas a tad more stressful than it already is for most parents; the question why we decided to abolish contraception that April of many years ago instead of the following month may or may not, in my worst moments, have crossed my mind.  

 

Juggling Christmas cards, school vacation, shopping craziness, tree decorating, Advent, St. Nicholas, Christmas parties and recitals x2 and birthday cakes, presents and party paraphernalia is enough to make the sanest person go out of their mind. So to be honest, why not do it a month early?

 

 

I do not believe in huge, fancy affairs for kids' parties. Having one in our apartment is out of the question, but we still try to keep it simple. We usually rent out a large, not necessarily pretty, but affrodable space and bring our own food and decoration. Family, family friends, parents, older and younger siblings are all welcome. We hire a person to entertain the kids for a few hours but that is where it usually ends. It is a however a loud, crowded, sweaty, crazy affair and takes a lot of time to organize and to recover from.

 

Nonetheless, before the party this year I was doubtful; it was an organized affair with pretty strict times. It was interesting (Museum of Natural History) and reasonable in price (especially sharing costs) and well-structured, but we were only alloted 1/2 hour to serve cake and drinks (no pop corn! no potato chips! no balloons!), could invite max 25 kids, no parents. 

 

So yes, I was doubtful and sorry I couldn't invite family friends and lots of kids. I was sorry us grown ups couldn't mingle while the kids wreaked havoc, drinking bubbly and eating panettone and make a little Christmas party out of it; I was sad we weren't allowed to make a drab, badly sound-proofed room look nicer with lots of tacky pink decoration. But I reminded myself the party wasn't about us grown ups, or about my inner Martha Stewart. It was about my daughter and her school friends (without a ton of children of our friends and baby sisters and brothers tagging along). Still I was a little sorry.

 

Then the day came. We served cake, we poured drinks, we soothed crying children, put cold water on bumps, we broke up piles of little bodies, we smiled at complaints and mopped up sticky messes. I never knew a half hour could last so long. Once that mass of energy moved into the other room to begin the planned activities leaving  destruction, cake crumbs and frosting prints in its wake, I wasn't so sorry after all.  

 

 

 

 

Since all I had to do this year was provide the cake, I decided I would make one. I have not made many layered cakes yet and most of them turned out to be pretty sorry sites (although tasty) because Mr. Frosting and I have seem to have some issues.  In the pictures above, you see what was left after decorating in a hot kitchen so the frosting is looking a little deflated but it was absolutely perfect to decorate with.

 

My daughter asked for chocolate cake with chocolate frosting. I got the recipe over at Joy the Baker and it worked perfectly paired with this cake. There was not a slice left to take home and not much left on the plates at the party either, a success according to the messy, full plates I usually throw out after birthday parties.

 



 

Peanut-studded peanut butter brownies

Dear daughter,

six years ago, on a Wednesday morning exactly like today, you came into this world, the best Christmas present a girl could ever dream of. A lot of things have changed since then: all that black peach fuzz on your head has turned into little blond wisps of elf-like hair, your eyes have turned from grey into the most beautiful shade of aqua green and from a quiet little baby you have become a real chatterbox, words tumbling from your lips from the moment you awake till the moment you fall asleep.

You have now started reading words everywhere you find them and in your drawings fairies and letters are intertwined. You sing loud and clear as if you were on stage, whether you are playing in your room or walking down the street, peppering each verse with a hop or a twirl. You are one of the most stubborn little creatures I have ever met, yet you are a truly sensitive soul and will drop anything you are doing for a cuddle or a kiss. I hope you keep both these traits as you grow into a woman, because tenacity will get you far but kindness and compassion will take you even farther.

When your brother was born, you constantly asked me which of you I loved more. I told you then and I tell you now that I love you both the same, I couldn’t love one of you more because my love for you is boundless, it cannot be quantified. But you will always be my first: you made me a mother and I have loved you longer, so you will always have that three-and-a-half-year headstart.

Even if you are growing faster than I can keep track of, you will always be my little girl, even when a tooth finally fills that big gap in your smile and you will be old enough to have children of your own.

This year for your birthday you expressly asked for a chocolate princess cake and we secretly went and ordered it on the week end. In the meantime, though, I made you those brownies that you have been asking me to bake you for ages. I know you don’t like walnuts or pecans in your brownies so I used peanuts and peanut butter in them instead. They are just like you, sweet and soft with a touch of saltiness and an unexpected crunch.

Happy birthday my love.

Mommy

Ingredients

For the basic recipe, click here.

4 tbsp unsweetened peanut butter

1 cup chopped unsalted peanuts

Substitute walnuts with the same amount of chopped peanuts and add 4 tablespoons of unsweetened peanut butter into the batter.

Last but definitely not least I wanted to thank Manu (a little late, sorry, but I was travelling) and Paolo for their awards: it is always a real honor to receive any form of acknowledgement from other bloggers, especially the ones you admire.

I pass these on to some of my newer blogging friends and reads:

The Little Loaf
The Nervous Cook
A Full Measure of Happiness
The Twinky Cake

Ultimate chocolate birthday cake

You have turned *beep* if:

your first lunch box was the original Star Wars lunch box

you watched Donny and Marie sing "I'm a little bit country/rock'n'roll"

you remember Michael Jackson's nose

you remember when an apple was just a fruit

Orwell's 1984 was still a book about the future

seat belts were optional growing up

shoulder pads were a big part of becoming a teenager

More reasons to feel old:

1. you were born last century

2. you husband remarked during your birthday dinner that your dad wasn't much older than you are now when they first met

3. the language of the country you live in has a different suffix from this decade on

You know you did pretty well your first *beep* years:

1. when you celebrate your birthday dinner with a husband and two children you are head-over-heels in love with

2. tons of people you care about from all around the world call you, text you, email you and write you to wish you a happy birthday

Many years ago my mother-in-law (who is not Chinese by the way) passed on a real pearl of wisdom that I think of every day of my life: never complain about your age because if you are alive to talk about it, you should consider yourself a blessed person.

So true. I am a very lucky girl woman. I am 40 and I am proud of it! HAPPY BIRTHDAY TO ME!!!

To celebrate, chocaholic that I am, I decided a wanted a dark, moist, rich, chocolate birthday cake. I wanted the kind I can't get on this side of the ocean, with layers and frosting. For the beginning of my fifth decade I wanted the whole shebang.

That is how I came to attempt my first layer cake ever. It was also one of my first frosting experiences. It was fun, it was easier than I expected. It turned out delicious.

It wasn't me, it was the recipe.


It delivers exactly what it promises: the moistest, darkest, most chocolaty cake you could imagine. It is a recipe I have been seeing around a few blogs, it has been handed down through generations apparently. It turns out it is a recipe posted on the Hershey's website. I followed the "Especially Dark" Chocolate cake recipe and used a some coffee as suggested in the Black Magic Cake recipe. 

The batter is very runny. So runny you will think you went wrong somewhere. You didn't. Also, there is no butter or chocolate in the cake, so it is not as heavy as you would imagine. Go on, what are you waiting for? Don't wait until you turn 40. Any day is a good day.



Runny batter. See how runny it is?



Feliz cumpleanos!

It was F's birthday the other day.
Lucky to be a birthday boy on vacation, on a Mediterranean island.
Lucky to have local connections. Local connections who happen to be close friends and family, cooking up a feast for your birthday.

3kgs of the best gambas.

Just best quality olive oil, chili peppers and a dash of coarse sea salt

Marinated lamb.

An ensaimada makes a perfect birthday cake.

Lucky I am married to the birthday boy and got to partake.