OH LARD!

The story is we were at Antidote Bar in Vergennes, VT and commented on the quality of their food (we were there this past Christmas). Lard, it turns out, was their "key" ingredient, and so we said, "Wow." After dinner walking back to the guesthouse in very frigid cold conditions, the chef (we found out later) came running out to us with a plastic bag in his hand: "This is for you, guys."

"What? Are you serious?"

"Render it in boiling water, and you'll have lard." "Right," I gasped. Vergennes is the smallest town in Vermont with the biggest heart for food-love and sharing. The fatty frozen strips in the bag were from Barnumtown Farms.    

Back in New York, I rendered my lard in corn cobs/parsley stems stock for about 4 hours under low heat. After, I let it rest on the kitchen counter overnight. The next day I put the pot in the fridge (at the lowest compartment; the coldest spot) - and two days later, I harvested my thick, waxy "white oil." The first thing I did with it was to make dough for an Ecuadorian cheese empanada I was thinking to make.

Recipe to come!

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FEELING THE COLD...

KOREAN GREEN PEPPERS-BLACK OLIVES-GARLIC CAVATAPPI MAC AND CHEESE

I will skip the recipe (please refer to an old one posted last year). But I will say this: before cooking the pasta, blanch the seeded green peppers in the boiling liquid for a few minutes to infuse their heat - then scoop them out - and throw in the cavatappi.  Drain pasta and peppers in a colander (see picture). 

In the same pot over medium heat, very slightly brown garlic in butter and oil with the olives, add chili flakes, salt and pepper, then mix in the "DMZs" - then blast high to char for 5 seconds. Turn off heat. Add pasta in pot and mix well with garnish, add some whole milk to coat, fresh chopped herbs, and all the Vermont cheese you could grate, those you had bought at the Middlebury co-op, last time you were there. I had Humble Pie brie from the Woodcock Farm; melty Raclette from Spring Brook Farm; and Plymouth Artisan cheese. Transfer everything to a seasoned cast iron skillet (make sure the garlic is on top!), and bake set at 400 degrees for about 20 minutes, just until flaky-crumbly brown on top, until your kitchen smells like a cheese cave!

AND

                      OJAI VALLEY CALIFORNIA OLIVE OIL CAKE

This is really an oil that's a cake! If you love an oily moist, almost pudding-like cake, then this is it. The dry ingredients are: almond flour, all-purpose flour, bread crumbs - ratio: 3/4 cup, 1/4 cup, 1/2 cup, respectively, plus a 1 tbsp baking powder and a pinch of salt. Wet ingredients are: 1 cup vivacious olive oil, 4 eggs, and zest of 1 Meyer lemon and 1 orange; whisk thoroughly until eggs are emulsified thick with the oil. Combine with dry ingredients. Transfer batter into a small iron skillet that was buttered all round. Bake for about 35 minutes, 350 degrees. 

Eat or spoon mac and this cake alternately, with your blankey-shawl over your back, and feel happy, darling...

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TRINIDAD AND TOBAGO CURRY "HUMMUS"

Out of the blue after my walk I asked my doorman, Charlie, what's a typical breakfast from his country. Straightaway he said: Curry chickpeas on bread! How do you do it, I said? (I got pretty excited because - and I'm not kidding - I actually have cooked garbanzos in the fridge, so it'sjust perfect.)

Here's how, he said - in one sentence:
Mash or puree the peas in oil, salt and pepper, hot sauce, and curry powder, herbs if you have, think of a hummus, and spread it over toasted bread.
Got it.

The version I made was executed as instructed, with just a little enhancement based on what I have - and in one sentence:
I mashed the garbanzos with fork, added olive oil and some garlic-veg stock I have, sumac and za'atar (just a little - I was thinking "hummus"), yellow curry powder, hot sauce (I have Sriracha), fresh lemon juice and curly-kind parsley -- all combined to taste. 
The flavor profile should be Indian-Caribbean with a "cool-side," like the personality of my doorman!

I actually loved it on toasted cheese bread from Tribeca Oven. Thanks, man!

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YOGURT BISCUIT

I was trying to think of what to do, something simple, with my leftover mint raita (from the restaurant Bhatti Indian Grill) the night before. This is a two-ingredient biscuit adapted from my favorite food show, Splendid Table.
Here are  my "two" ingredients:
2 cups all-purpose flour (with 2 tbsp of baking powder and a pinch of salt)
1 cup raita (Indian yogurt condiment; O.K. I lie - make that 3/4 cup, and 1/4 half-and-half)

Combine in bowl and form to a ball, then transfer to a floured surface. Knead a few times until just so-so smooth, then press down dough to a round shape about an inch thick. Cookie-cut dough to oreo sizes. 

Bake in 450 degree preheated oven on a baking sheet lined with parchment paper; 6-8 minutes. (I actually grated Dutch Edam prior to baking to savory-up the crunch on the outside when done.)

This biscuit is as good as it looks!

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BEFORE AND AFTER

How to cook a hearty Asian-American breakfast called Roasted Pear and Sage Pork Chops, sided with simple sushi egg rice:

This is the perfect replenishing-the-"bone"-meal after skiing. (I'm assuming your cabin in the alps has a full kitchen - and that you had brought over market-fresh meats and produce and fruits.) 

Heat oven to 475.

Rub chops with rock salt and fresh-cracked peppers and sumac powder all over, especially on the protruding bone. Olive oil them, and rub/massage spices again. Look at the "before" picture. Do that (think of the name of this dish; I actually added rosemary and shredded Brussels sprouts for more earthiness flavor to balance out with the pear and sage "appleness." Some salt would be good.)

Cover tight the cast iron skillet with aluminum foil and bake for about 25 minutes. Remove foil and lower temperature to 350, and cook for another 10-15 minutes for medium done-ness. (The indicator is a nose full of infused vegetable aromatics silently crackling and broiling with the meat and fat to the tune of, "I am incorporated now, Chef"; a trained "sniffer" is in us all when it comes to home food deliciousness coming out of "pipes" in the kitchen).

I have a reverse technique before serving this dish: sear the chops over high heat in the same skillet - both sides, about a minute or two each - immediately after baking; the meat achieves the succulence and tenderness in the oven, but not the color of "Ipanema" high noon skin. Leave the veggies in the skillet and sauté for "colorifics." Plate (as seen in "after").

Leave your ski boots on - and attack!

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