German Pork Stew for Warm Days and Cool Nights

We've been having my favorite kind of weather lately: warm during the day up in the 60s and 70s and then dropping down into the 30s at night. This calls for the kind of dinner that is warming and yet has some bright flavors reminiscent of the warm sunny spring day. This pork stew recipe is just that. It's one of those recipes that I've made several times recently, but have been too lazy to take photos. But it was just too good to not put out there on the blog and so I made sure to capture it this go round.

You already know how I feel about fennel and pork and the addition of caraway seeds here is even better. And I often steer away from recipes with oranges or grapefruit with meat or savory dishes in general, but it is perfect in this flavor combination, and is the thing that gives it a bright springy flavor. Don't skip it! You can also skip the sweet potato if you'd like and switch in a few carrots: I haven't decided which way I like better.

For this recipe, you want to really keep cooking the pork until it is very tender. I find that I start checking at 15 minutes and it usually seems like it's cooked through but maybe tough in a way that will be dry and never get tender. But if you keep cooking it, it really will melt to tenderness very quickly after that. The original version, found on annarbor.com from the Associated Press, calls for a French dressing type garnish at the end, but I think a nice dollop of sour cream and a sprinkling of dill is a simple and better finish.

German Pork Stew

via annarbor.com/AP
Serves 6
1 pound pork tenderloin, trimmed of fat
1 teaspoon olive oil
1 medium yellow onion, diced
2 leeks, white parts only, sliced
2 teaspoons caraway seeds, crushed
1 teaspoon fennel seeds, crushed
1/4 teaspoon celery seeds
1 tablespoon Dijon mustard
1 teaspoon ground black pepper
Zest and juice of 1 orange
1 quart low-sodium chicken broth
1 large sweet potato, peeled and diced or 2 medium carrots, peeled and diced
1 1/2 cups shredded cabbage
2 stalks celery, diced
Salt, to taste
Sour cream and chopped fresh dill, to garnish

Cut the tenderloin into slices 1 1/2 inches thick. In a bowl, toss the sliced pork with the olive oil.

Heat a Dutch oven or large saucepan over medium-high heat. Add the pork and brown, about 2 to 3 minutes per side. It does not need to cook through. Add the onion and leek, give it a good stir to combine and continue to cook until the vegetables soften and begin to brown, about 5 to 6 minutes.

Add the caraway seeds, fennel seeds, celery seeds, mustard, black pepper, orange zest, orange juice and chicken broth. Bring to a boil, cover and reduce heat to maintain a simmer. Cook until the pork is very tender, 15 to 20 minutes.

When the pork is tender, use a slotted spoon to remove the meat from the liquid. Using 2 forks, shred the pork to bite-size chunks, then return it to the pot. Add the sweet potato, cabbage and celery. Continue to simmer until the vegetables are tender, about 15 minutes. Season with salt.

In a small bowl, stir together the yogurt, ketchup and relish. Serve the stew topped with a dollop of the yogurt mixture and a sprinkling of fresh dill. 

New rug from Green at Heart Rugs

This beauty arrived yesterday from Green at Heart Rugs. The boy had his heart set on an oval braided rug, and though I like this style, I was finding that the colors out there are all super dull and/or old-fashioned. But then, of course, Etsy to the rescue! I found Laury's wonderful shop with braided rugs made from organic cotton t-shirts that she finds at local thrift stores and/or dyes herself. We were torn between the red poppies design above and this gorgeous sunburst style -- we may just be saving up for that one, too! The rug is super soft underfoot and extremely well-made. And doesn't it add a nice pop of color?!?

How to frame your art tutorial

I came across this great how-to video from Jen Bekman of 20x200 on how to frame your art. 20x200 is a fantastic -- and perfectly curated -- venue for affordable art for your home. The video is straight forward, easy to follow and perfect for that Sloe Gin Fizz print you have propped up on the mantel in its cellophane bag. (Am I right?!)

Simmer down!

I had the pleasure of working with Noelle Lothamer on a new header for her site, Simmer Down! a food lover's blog. Noelle is a culinary goddess in the Detroit area with a particular fondness for all things French. She writes regularly for Model D and runs a wonderful small-batch preserve and jam company called Beau Bien Fine Foods with things like Garam Masala peach jam and wonderful preserved lemons.

Happy Friday!

Hi all! I know it's been ages — last week I was fighting off illness and then this week we took a quick jaunt to Washington, D.C. for a little business, a lot of pleasure. We got to visit my friend John who you may remember from the infamous Chesapeake chicken. We had more great culinary ventures with him including a visit to the fish market at the Maine wharf, Korean fried chicken and more. I came away with some new recipes I will share next week, but in the meantime, I wanted to stop in and wish you a happy weekend and let you know I'm thinking if you! Don't forget that Sunday is the Ann Arbor Derby Dimes Whip Stitch Art and Craft Fair at the Corner Brewery in Ypsi — hope to see you there!

Spring Show Schedule

It's that time again: craft and art fair season! I will be at the following shows this spring.

Whip Stitch Art & Craft Fair
presented by the Ann Arbor Derby Dimes

Sunday, April 15, 2 to 10 p.m. 

Corner Brewery
Ypsilanti, MI

Crafty Supermarket

Saturday, May 5, 11 a.m. to 6 p.m.

Clifton Cultural Arts Center

Cincinnati, OH

Craft Revival

presented by Handmade Detroit

Saturday, May 12, 12 to 6 p.m.

The Loving Touch

Ferndale, MI 

You can always check back here for details under the show schedule link at the top of the page. I hope to see you all out and about supporting your local artists and crafters!

Flowers on Friday

It's that time of year when I just can't help taking pictures of flowers. They make me so happy and I think are a fine way to round out the week. Enjoy! And have a happy weekend.

Farro Buttermilk Salad

My obsession with farro continues … it really has the best nutty flavor and chewy texture with a nice bite. The lovely and talented jewelry designer, Courtney Fischer, came for an afternoon visit last week and I made this hearty salad as a little munchable to enjoy with our sunny afternoon cocktails. Sometimes you have to indulge yourself a bit … and this salad provided a nice healthy balance. I discovered it over at 101 Cookbooks — a great source for all things grainy, delicious and healthful by food blogger Heidi Swanson. Heidi mentions that the dressing will appear quite thin — it does — but not to worry as it absorbs beautifully into the grains and coats everything in yummy buttermilky-ness.

Buttermilk Farro Salad

Adapted from 101 Cookbooks
Serves 4

1 medium cloves garlic, minced
1/2 teaspoon fine grain sea salt
1/2 cup buttermilk
2 Tablespoons good-quality white wine vinegar
2 Tablespoons cup extra virgin olive oil
2 Tablespoons chopped dill
1/4 cup chopped chives
1 teaspoons chopped thyme

3-4 small radishes, sliced paper thin
2 small zucchini, sliced paper thin
1/2 medium head of fennel, trimmed and sliced paper thin

2 cups cooked farro, cooled to room temp
chopped chives for garnish

Combine the garlic and salt on a cutting board. Mash into a paste using the flat side of your knife. Place in a medium bowl or jar, then add the buttermilk and vinegar. Whisk together or shake to combine and let sit for 5 minutes or so. Gradually whisk in the olive oil, then stir in the herbs.

In a large bowl gently toss the radishes, zucchini, and fennel with the farro grains. Add 1 cup of the dressing and toss again. Let sit for ten minutes, taste, and adjust with more dressing, if needed, and salt to taste. Serve sprinkled with chives.

A wardrobe in rainbows

This past weekend I watched a wonderful tearjerker of a movie called A Shine of Rainbows. Apparently it was big on the festival circuit in 2009, but this was the first I'd heard of it. It is a touching story about a shy, lonely orphan finding his way and the spirit of life through the enthusiasm and love of his adoptive mother. But the main reason I am posting about it here today, is the brilliantly colored rainbow of clothing worn by Connie Nielsen's character, the mother. It is just so charming and bright, bold and vivid. In the first scene where her character is introduced she lights the entire screen. It makes me yearn for much more color in my wardrobe and I am making an effort in that direction!

 And, of course, there is the boy in Wellies who befriends a seal -- I should have known I was a goner.

Chard, Herb and Feta soup

After all this wacky warm weather we've been having, it's hard to look out today and see it so sunny, but know that is only in the 40s. This soup is the perfect answer: It's warming and hearty but packed with veggies and a shockingly vibrant green color so full of spring, it's practically chirping.

Chard, Herb and Feta Soup
via Bon Appetit

2 tablespoons olive oil
1 large onion, coarsely chopped
2 garlic cloves, crushed
1 pound Swiss chard leaves (center ribs and stems removed) or spinach, coarsely chopped (about 10 cups)
3 1/2 cups vegetable broth
1 cup coarsely chopped flat-leaf parsley
1/2 cup coarsely chopped fresh cilantro
1/4 cup fresh mint leaves
1 tablespoon dried mint
1 teaspoon freshly grated nutmeg
1 tablespoon fresh lemon juice
Kosher salt and freshly ground black pepper

Garnishes
5 ounces plain Greek-style yogurt (about 1/2 cup)
1/2 cup mixed chopped herbs (such as parsley, cilantro, and mint), divided
4 ounces feta, crumbled, divided
Kosher salt and freshly ground black pepper
Fresh lemon juice (optional)
Olive oil (optional)

Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring often, until translucent and soft (do not brown), 7–8 minutes. Stir in chard, broth, parsley, cilantro, fresh and dried mint, and nutmeg. Bring to a boil, reduce heat, and simmer, stirring occasionally, until chard is tender, about 10 minutes. Stir in lemon juice and season to taste with salt and pepper. Working in batches, purée soup in a blender until smooth. Return to pan. DO AHEAD: Can be made 8 hours ahead. Cover and chill. Rewarm soup before continuing.

Place 1/3 of yogurt in a medium bowl. Add 1/2 cup warm soup; whisk until smooth. Repeat process twice more, adding a total of 1 cup more soup. Whisk yogurt mixture into soup in saucepan. Stir 1/4 cup herbs and half of feta into soup. Season to taste with salt, pepper, and lemon juice, if desired.

Ladle soup into bowls and garnish with remaining 1/4 cup herbs and 2 oz. feta. Drizzle with oil, if desired.

Edible WOW Spring 2012

The new issue of Edible WOW is out now! Look for it here. I've got articles on a wonderful candy shop in Brighton and an amazing family farm in Riga. Check it out and eat local!

Pewabic Pottery

I got to visit Pewabic Pottery in Detroit last week with Cheryl Oz, a fellow illustrator friend — it is a fun and magical place! The pottery was founded in 1903 during the height of the American Arts & Crafts movement and I thought that this is the style of pottery that would be on display, but there was so much more. Along with the traditional Pewabic design (gorgeous!), there is work from many artists both working in the Pewabic studios and from across the country. Every little nook and cranny is filled with pottery of all shapes and sizes and styles. You can also walk through the studios and see the kilns and production areas. Go check it out if you haven't!

Open-Face Sardine Sandwiches

When the boy is out of town, I gravitate towards recipes with ingredients he is not a fan of, things I know he just won't like and maybe a bit less meat. Scrambled eggs for dinner are a must. (They're my go-to for any meal, really.) This is one of those times and sardines are one of those things.

I was starting to feel like sardine recipes were leaping out at me left and right: Superfood! Omega-3s! Calcium! Having recently read Gabrielle Hamilton's excellent memoir, Blood, Bones and Butter,  I thought I would try Food & Wine's version of Hamilton's comfort food: sardines on Triscuits. I had only eaten sardines once, and they are no fair maiden. They pack a wollop of briny fishness (not to be confused with fishYness) and this recipe makes the most of it — mellowing it in the right places and punching it up in others. Don't be shy with the aioli and use a nice thick slab of bread. I pared down the original recipe to make enough for two servings. Take that, sweet heart o' mine!

Open-Face Sardine Sandwiches with Tangy Aioli

Adapted from Food & Wine

1 4-ounce cans brisling sardines in oil, drained
1 tablespoons finely chopped red onion
6-8 pickled jalapeno slices, chopped
1/2 large radish, cut into fine matchsticks ( 1/4 cup)
2 teaspoons tablespoon freshly squeezed lemon juice
2 teaspoons chopped parsley
1/2 small garlic clove, smashed
Kosher salt
2 Tablespoons mayonnaise
3/4 teaspoons Dijon mustard
1 1/2 teaspoons extra-virgin olive oil, plus more for brushing
Two large 3/4-inch-thick slices of peasant bread

In a bowl, combine the sardines, onion, chiles, radish, lemon juice and parsley.

In a small bowl, using the back of a spoon, mash the garlic to a paste with a pinch of salt. Whisk in the mayonnaise, mustard and the 1 tablespoon of olive oil and season the aioli with salt.

Preheat the broiler. Brush the bread on both sides with olive oil and broil, turning once, until lightly toasted.

Transfer the toasts to a work surface and spread with the aioli. Mound the sardine mixture on top, cut each toast in half and serve right away.

Spring is in the air

The first winter/spring I spent in Michigan was 2009 and seemed to snow pretty much every day well into April. That it is in the high 70s mid-March is just plain remarkable. Spring is indeed in the air.

Foggy sunrise

This warm weather is making for some crazy foggy sunrises. Hope you had a wonderful weekend! 

Craft Revival poster design

I've been really excited to share this one with you, but holding my tongue until it was out in the world. I was thrilled and honored to be asked to design the poster for Handmade Detroit's spring show, Craft Revival. It will be on Saturday, May 12 — the day before Mother's Day — hence the mama-crafter-roo theme. See you there!

Logo Design: Paddlepass

As some of you may know, I work part-time as a graphic designer for the City of Ann Arbor's Parks and Recreation Department. I don't always have the opportunity or time to use a lot of illustration in this position, but this project was just begging for it. The director of the canoe liveries is involved in a new national program called Paddlepass, aimed at getting ninth graders interested and on the rivers. They needed a logo and I was thrilled to work on the project. Canoeing and kayaking hold a very special place in my heart: I went to summer camp for nine years as a kid and canoeing was my all-time number one favorite activity. I went on to be a counselor teaching canoeing for two years and later had the thrill and privilege of learning to kayak on the wild rivers of Australia. You can see more of my logo design work on my portfolio site here.

Chicken and Cheese Arepas

My last outing with masa harina involved these delicious tamales. I have to admit that I haven't made them again since, but after rediscovering its wonder in this recipe, I plan to put them back on the menu right quick. 

In the meantime, these beautiful fried arepas are a wonderful treat that highlights the distinct flavor of masa harina that I really love. Arepas are a Mexican cornmeal patty filled with any variety of ingredients. In this case, I used leftover chicken. The original recipe calls for roast pork, or you could use a rotisserie chicken. The tangy slaw topping is essential and with nothing more than red wine vinegar, aids a nice fresh crunchy texture to the meal. Be sure to make it early in the game so the flavors have time to meld as you form the arepas. 

Chicken and Cheese Arepas

Adapted from Food & Wine

2 cups masa harina
1 3/4 cups plus 2 tablespoons warm water
Kosher salt
2 cups finely shredded red cabbage
1/4 small red onion, very thinly sliced
2 tablespoons red wine vinegar
1/2 pound cooked chicken, shredded
4 ounces sharp cheddar cheese, shredded (1 cup)
Hot sauce, for seasoning
Vegetable oil, for frying
Sliced pickled jalapeños, cilantro and sour cream, for serving

In a bowl, mix the masa harina, water and 1 teaspoon of salt to form a soft dough. Form into a ball and cover bowl with plastic wrap. Let stand for 15 minutes.

Meanwhile, in another bowl, toss the cabbage, onion and vinegar. Season with salt.

In a small bowl, combine the pork and cheddar and season with salt and hot sauce. (I used Sriracha.) Form the pork filling into 4 compact balls.

Form the dough into 4 balls and cover with plastic wrap. 

Working with one dough ball at a time, use your fingertips to gently flatten it on a sheet of plastic wrap to a 7-inch round. Place a pork filling ball in the center of the dough. Use the plastic wrap to push the dough up to cover the filling, working your way around the ball in a circle. Gently flatten the ball into a 4-inch patty and patch any holes or tears. Repeat with the remaining dough and filling.

In a large skillet, heat 1/4 inch of vegetable oil over high heat until shimmering. Add the arepas and fry, turning once, until golden, crisp and heated through, about 6 minutes. Drain on paper towels and transfer to plates. Using a slotted spoon, mound the cabbage slaw on top of the arepas and serve with jalapeños, cilantro and sour cream.