Posts from April 2017

Vietnamese Pork Tacos with Carrots


This recipe came from the NYTimes, titled “Vaguely Vietnamese Slow Cooker Pork Tacos“. I love the “vaguely” descriptor; that’s exactly as far as I’ll ever get with my Vietnamese cooking, too.

Our carrots are still going strong!


For the pork:
Bone-in pork shoulder
1 T olive oil
1 onion, chopped
4 cloves garlic, minced
2 T fresh ginger, grated
1 c beef broth
1/4 c fish sauce
1 T sriracha sauce

For the slaw:
1/3 c rice vinegar
2 t grated fresh ginger
3 T olive oil
1 T sriracha sauce
1 small green cabbage, thinly sliced
2 carrots, grated
1/2 bunch of cilantro


For the pork, dump all the ingredients in a slow cooker. Cook on low for 6-8 hours. Before eating, put together the slaw. Combine all ingredients except cilantro. For the taco combine flour tortillas + slaw + cheddar (I told you it was “vaguely Vietnamese”) + sriracha = a mighty fine dinner.

Salmon with Hollandaise


Our little red-head just turned one!
And my is he a sweet smiling son.
We’re cooking much less, and my garden’s a mess,
But that’s okay; he makes up for it in fun.


For the salmon:
1 lb salmon
1 T herb of Provence
Olive oil

For the sauce:
2 large egg yolks
1 1/2 T water
1 T fresh lemon juice
1/2 t Dijon mustard
pinch of cayenne pepper
1 stick unsalted butter, cubed, at room temperature
(Fresh tarragon, if you have it)


Preheat the oven to 350 degrees. Drizzle olive oil on a pan, and put the salmon skin side down. Drizzle more olive oil on the salmon, and sprinkle the herbs of Provence and salt and pepper on the fish. Bake for 10-15 minutes, or until the meat reads 130 degrees (if you like the fish more rare, cook for less time).

While the fish is cooking, make the sauce. In a double boiler over medium high heat (with water in the base of the bottom pan), put in both egg yolks, lemon juice, mustard, and cayenne. (If you have fresh tarragon, like a true hollandaise calls for, add it now. I didn’t have it, thus didn’t add it.) Whisk together until slightly thickened, or about two minutes. Gradually add the butter, one tablespoon at a time, until fully incorporated, or about five minutes. Add the salt. Serve immediately.

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