http://www.slashfood.com Slashfood http://www.slashfood.com/media/feedlogo.gif http://www.slashfood.com en-us Copyright 2009 Blogsmith, LLC. The contents of this feed are available for non-commercial use only. Blogsmith http://www.blogsmith.com/http://www.slashfood.com/2008/03/28/slashfood-in-the-kitchen-birthday-cake-from-scratch/http://www.slashfood.com/2008/03/28/slashfood-in-the-kitchen-birthday-cake-from-scratch/http://www.slashfood.com/2008/03/28/slashfood-in-the-kitchen-birthday-cake-from-scratch/#commentsFiled under: Chocolate, Books, Comfort Food, Cooking Live with Slashfood

It's time for another original episode of Slashfood in the Kitchen with Marisa (that's me!) and Scott. This time we make a classic yellow birthday cake from scratch and top it with a chocolate seven minute frosting. It's a quick and delicious way to make someone feel loved on their special day and do it in no time at all.

The cake recipe came from my copy of the Gourmet Cookbook (the big yellow one that came out a few years ago) but you can also find the recipe here on Epicurious.com. I used this seven minute frosting recipe, also from Epicurious, and added in 2 ounces of melted unsweetened bakers' chocolate at the end.

We'd like to thank Mastercard for sponsoring Slashfood in the Kitchen. They'd like us to remind you that whether you're an art-lover, a traveler, or a connoisseur of fine dining, search and you could win priceless prizes beyond compare.

For more Slashfood in the Kitchen, check out episode 1, 2 and 3.

Read | Permalink | Email this | Comments
]]>chocolate frostingChocolateFrostingfood videoFoodVideoseven minute frostingSevenMinuteFrostingSlashfood in the KitchenSlashfoodInTheKitchenyellow cakeYellowCakeMarisa McClellan2008-03-28T14:09:00+00:00http://www.slashfood.com/2008/03/16/st-patricks-day-boiled-smoked-pork-shoulder-and-vegetables-p2/http://www.slashfood.com/2008/03/16/st-patricks-day-boiled-smoked-pork-shoulder-and-vegetables-p2/http://www.slashfood.com/2008/03/16/st-patricks-day-boiled-smoked-pork-shoulder-and-vegetables-p2/#commentsFiled under: Cooking Live with Slashfood

Here is an 8 lb. Smoked Pork Roast, bone in from Smithfield. Cut it out of the wrapper in the sink and rinse it well.



As you can see the roast is covered in fine netting.



Carefully remove the netting. It will come off with some firm pulling. Discard the netting.



Place the roast in a large pot and cover completely with water. Then put it on the stove.

Permalink | Email this | Comments
]]>Jonathan M. Forester2008-03-16T09:09:00+00:00http://www.slashfood.com/2008/03/16/st-patricks-day-boiled-smoked-pork-shoulder-and-vegetables/http://www.slashfood.com/2008/03/16/st-patricks-day-boiled-smoked-pork-shoulder-and-vegetables/http://www.slashfood.com/2008/03/16/st-patricks-day-boiled-smoked-pork-shoulder-and-vegetables/#commentsFiled under: Vegetables, Recipes, Pork, Boiling, Comfort Food, Cooking Live with Slashfood, Slow cooking, Meat, St. Patrick's Day

The other day I posed the question, "Corned Beef or Smoked Pork Shoulder for dinner?" Then we made Corned Beef and Cabbage. Today it's time for my Boiled Smoked Pork Shoulder and Vegetables recipe.

Boiled Smoked Pork Shoulder and Vegetables

1- 7 to 9 lb. Smoked Pork Shoulder
1 Cabbage
1 Rutabaga (Sometimes called Yellow Turnip or Horse Turnip)
1-2 lbs. of Carrots
2-3 lbs. of Potatoes (Plain White, Yukon Gold, Fingerlings, Peruvian Purple- whatever you like.)
4-6 Sweet Onions
1-2 lbs. of any Root Vegetables of your choice (Parsnips, Turnips, Celery Root, Sweet Potato or Yam, Sunchokes, Radish or Daikon, Beets, etc.- Beets need to be cooked separately)
4-6 Garlic cloves
1/2 tbs. of Black Peppercorns
2-3 Bay Leaves
1 tbs. pickling or other cooking spices (Allspice, Cloves, Mustard Seed, Coriander, Ginger, Cinnamon, Nutmeg, etc.)
1-3 Bottles of Dark Beer

Total cooking time is 3-4 hours. (apx. 25-30 minutes per pound)


Click here to follow the recipe.

Permalink | Email this | Comments
]]>Boiled Smoked Pork ShoulderBoiledSmokedPorkShoulderdark beerSt. Patrick's DayVegetablesJonathan M. Forester2008-03-16T09:09:00+00:00http://www.slashfood.com/2008/03/16/st-patricks-day-boiled-smoked-pork-shoulder-and-vegetables-p3/http://www.slashfood.com/2008/03/16/st-patricks-day-boiled-smoked-pork-shoulder-and-vegetables-p3/http://www.slashfood.com/2008/03/16/st-patricks-day-boiled-smoked-pork-shoulder-and-vegetables-p3/#commentsFiled under: Cooking Live with Slashfood

Throw in some Bay Leaves.


Add your Black Peppercorns and any other spices. I used a couple of tablespoons of assorted spices and pickling spice. Next time I would add even more.


Pour in several bottles of dark beer. I had Guinness available, but next time I would go with something richer and fuller since Guinness is on the light side when it comes to dark beer.

Bring the pot to a boil and then immediately lower to a bare simmer. You want to cook this low and slow. You will be cooking the roast for a total time of 25-30 minutes per lb. In this case for an 8 lb. roast I will simmer it for a total of 3 hours and 30 minutes. remember that you will be adding the vegetables near the end of the cooking time.

Permalink | Email this | Comments
]]>Jonathan M. Forester2008-03-16T09:09:00+00:00http://www.slashfood.com/2008/03/16/st-patricks-day-boiled-smoked-pork-shoulder-and-vegetables-p4/http://www.slashfood.com/2008/03/16/st-patricks-day-boiled-smoked-pork-shoulder-and-vegetables-p4/http://www.slashfood.com/2008/03/16/st-patricks-day-boiled-smoked-pork-shoulder-and-vegetables-p4/#commentsFiled under: Cooking Live with Slashfood

Now it's time for the garlic. Separate the cloves from the heqad and lay them on the cutting board. One at a time lay your knife on top of the clove. Make sure the edge is on the cutting board. Place the heel of your hand on the side of the and firmly press down until the clove is crushed.



See how the clove is crushed and popping out of the skin?



Repeat with all your garlic.



Throw away the peel, it will come off easily.



Dump all the garlic into the pot. I started out with six cloves, then added six more later. I would even go to a full head of garlic next time, since I used a lot of water and beer to cover the roast so that all the salt would be extracted during the long simmer.

Permalink | Email this | Comments
]]>Jonathan M. Forester2008-03-16T09:09:00+00:00http://www.slashfood.com/2008/03/16/st-patricks-day-boiled-smoked-pork-shoulder-and-vegetables-p5/http://www.slashfood.com/2008/03/16/st-patricks-day-boiled-smoked-pork-shoulder-and-vegetables-p5/http://www.slashfood.com/2008/03/16/st-patricks-day-boiled-smoked-pork-shoulder-and-vegetables-p5/#commentsFiled under: Cooking Live with Slashfood

Here's the rutabaga, sometimes called yellow turnip or horse turnip. they have a great sweet and rich flavor. they are covered in a waxy coating that keeps them fresh all winter long. they actually get sweeter as time goes by.



Rutabagas are a VERY firm/tough veggie. They are the somewhat hard to cut so be careful. First remove a slim slice from the top and bottom. This will give you a firm and smooth place to set down on your cutting board.



Slowly work your way around the rutabaga slicing off thin pieces from the top down about a third of the way. Turn the turnip and repeat until you have gone all the way around. then turn the turnip upside down and repeat. finally you will have some little pieces to trim from the sides.



This si what it will look like when you are done.



Carefully place the knife 1/3 of the way in to the turnip and place the heel of you hand on the back of the blade to help you press down and cut through the turnip. Make sure no fingers are in the way.



Repeat until cut into thirds. lay these on their side and repeat the process.



You will end up with 27 largish pieces that are the perfect size to cook well. Put these aside for later. You will add them and the other root vegetables to the pot exactly 25 minutes before the roast will be done.

Permalink | Email this | Comments
]]>Jonathan M. Forester2008-03-16T09:09:00+00:00http://www.slashfood.com/2008/03/16/st-patricks-day-boiled-smoked-pork-shoulder-and-vegetables-p6/http://www.slashfood.com/2008/03/16/st-patricks-day-boiled-smoked-pork-shoulder-and-vegetables-p6/http://www.slashfood.com/2008/03/16/st-patricks-day-boiled-smoked-pork-shoulder-and-vegetables-p6/#commentsFiled under: Cooking Live with Slashfood

Cut the cabbage in half along the stem/core and repeat. Leaving the core in will help hold the cabbage together during cooking. Place aside for later. You will add them and the onions to the pot exactly 15 minutes before the roast will be done.




Trim the ends off of your carrots. Don't bother peeling or cutting them, they are fine as is unless you use HUGE carrots. Place aside for later. You will add them and the other root vegetables to the pot exactly 25 minutes before the roast will be done.

Permalink | Email this | Comments
]]>Jonathan M. Forester2008-03-16T09:09:00+00:00http://www.slashfood.com/2008/03/16/st-patricks-day-boiled-smoked-pork-shoulder-and-vegetables-p7/http://www.slashfood.com/2008/03/16/st-patricks-day-boiled-smoked-pork-shoulder-and-vegetables-p7/http://www.slashfood.com/2008/03/16/st-patricks-day-boiled-smoked-pork-shoulder-and-vegetables-p7/#commentsFiled under: Cooking Live with Slashfood

Get together your potatoes. I like to use a mix. I have baby Peruvian Purples, fingerlings, and White Maine Potatoes from Aroostook County way up north where most of the potatoes are grown. I am using all waxy skinned potatoes since they stand up to boiling well. Russet potatoes fall apart when you boil them so stick to boilers.



The Peruvian Purples and Fingerlings don't need cutting or peeling so set them aside for later. You will add them and the other root vegetables to the pot exactly 25 minutes before the roast will be done.




The Maine White potatoes need to be peeled and cut in halves or even quarters.



Rinse them and when the water runs clear set them aside covered with cold water. This will stop them from turning brown and they will keep this way all day, and even several days in the fridge. remember that you will add them and the other root vegetables to the pot exactly 25 minutes before the roast will be done.

Permalink | Email this | Comments
]]>Jonathan M. Forester2008-03-16T09:09:00+00:00http://www.slashfood.com/2008/03/16/st-patricks-day-boiled-smoked-pork-shoulder-and-vegetables-p8/http://www.slashfood.com/2008/03/16/st-patricks-day-boiled-smoked-pork-shoulder-and-vegetables-p8/http://www.slashfood.com/2008/03/16/st-patricks-day-boiled-smoked-pork-shoulder-and-vegetables-p8/#commentsFiled under: Cooking Live with Slashfood

Your last step is to prepare the onions. Care fully peel your sweet onions leaving the stem.



Cut them into quarters the same way you did the cabbage so that the stem will keep them from falling apart. You will add them and the cabbage to the pot exactly 15 minutes before the roast will be done.

Permalink | Email this | Comments
]]>Jonathan M. Forester2008-03-16T09:09:00+00:00http://www.slashfood.com/2008/03/16/st-patricks-day-boiled-smoked-pork-shoulder-and-vegetables-p9/http://www.slashfood.com/2008/03/16/st-patricks-day-boiled-smoked-pork-shoulder-and-vegetables-p9/http://www.slashfood.com/2008/03/16/st-patricks-day-boiled-smoked-pork-shoulder-and-vegetables-p9/#commentsFiled under: Cooking Live with Slashfood

Carefully use tongs or several slotted spoons to remove the smoked pork shoulder from the pot and place in a bowl or platter to cool.



carefully remove the vegetables from the pot and set aside or take them to the table.



There are two ways you can serve the meat. The first is cut it into slices and serve. The only problem is that the meat can dry out quickly as I noticed immediately. The second way is to wait until the meat cools down a bit and them wearing rubber gloves you can peel the chunk of meat apart. It will want to come apart into nice sections that are perfect for serving and the meat will be moister than if sliced. My chef friend Josh Gamage told me this, but I had forgotten and started slicing. I learned the error of my ways right away.

Permalink | Email this | Comments
]]>Jonathan M. Forester2008-03-16T09:09:00+00:00http://www.slashfood.com/2008/03/16/st-patricks-day-boiled-smoked-pork-shoulder-and-vegetables-p10/http://www.slashfood.com/2008/03/16/st-patricks-day-boiled-smoked-pork-shoulder-and-vegetables-p10/http://www.slashfood.com/2008/03/16/st-patricks-day-boiled-smoked-pork-shoulder-and-vegetables-p10/#commentsFiled under: Cooking Live with Slashfood

So plate up your dinner and dig in. I had a nice brown mustard that was full flavored but not too hot. this went great with the vegetables and meat. The boiled smoked pork shoulder was an enormous hit and was pronounced "FinestKind!"








Back to the beginning.



Back to Slashfood's Main Page.

Permalink | Email this | Comments
]]>Jonathan M. Forester2008-03-16T09:09:00+00:00http://www.slashfood.com/2008/03/15/st-patricks-day-old-style-homemade-corned-beef-hash/http://www.slashfood.com/2008/03/15/st-patricks-day-old-style-homemade-corned-beef-hash/http://www.slashfood.com/2008/03/15/st-patricks-day-old-style-homemade-corned-beef-hash/#commentsFiled under: Breakfast, Vegetables, Beef, Recipes, Cooking Live with Slashfood, St. Patrick's Day

So the other day I showed you how I make a Boiled Corned Beef Dinner. I made twice as much as I needed so there would be a ton of leftovers. Sure, I'll make a few hot and cold corned beef sandwiches, but my main goal is hash. That's right, an Old Style, Homemade, Corned Beef Hash; full of the flavor of spiced corned beef and lots of vegetables, all simmered long and slow.

Old Style, Homemade, Corned Beef Hash

Roughly chop up as much leftover corned beef and vegetables as you want. I like to go about 40% corned beef, 50% potatoes/carrots/onions, and only 10% cabbage. To this add a nice amount of fresh chopped raw sweet onion and some chopped bell pepper or chile pepper. I usually use a stemmed and seeded Jalapeno Pepper. Dust thoroughly with fresh ground black pepper and add a fat pinch of Kosher or Sea Salt.

Cook over medium-high heat in a pre-heated cast iron pan, and stir every few minutes as it browns on the bottom. Do not add any oil or grease, the meat has plenty.

The hash should be a mix of browned bits and un-browned. If you brown it too much it will get all dry. Fry some eggs easy over and serve a pile of the hash with two eggs on top. Mmmm... that's some wicked good cookin'.

Permalink | Email this | Comments
]]>Corned Beef HashHomemadeleftoversOld StyleOldStyleJonathan M. Forester2008-03-15T07:07:00+00:00http://www.slashfood.com/2008/03/14/slashfood-in-the-kitchen-quick-weeknight-dinner/http://www.slashfood.com/2008/03/14/slashfood-in-the-kitchen-quick-weeknight-dinner/http://www.slashfood.com/2008/03/14/slashfood-in-the-kitchen-quick-weeknight-dinner/#commentsFiled under: Dinner, Television/Film, Cooking Live with Slashfood

After a four-and-a-half month hiatus, Slashfood in the Kitchen is back! (I'm sure that you have leaped out of your seat and are cheering upon reading this). This time Scott and I make a quick weeknight dinner that is easy to throw together, tastes pretty darn good and is relatively healthy to boot. We start out with an easy pasta dish much like the ones so many of us grew up eating (pasta, bell peppers, onions, ground beef and tomatoes) and finish things off with some sauteed Swiss Chard (one of the quickest cooking veggies around). Best part of it was that it made enough for two nights' worth of dinner (if you have more than two people in your household, your mileage will vary).

We'd like to thank Mastercard for sponsoring Slashfood in the Kitchen. They'd like us to remind you that whether you're an art-lover, a traveler, or a connoisseur of fine dining, search and you could win priceless prizes beyond compare.

And, if you missed them, you should check out the first two episodes we made last fall. You know you want to learn to roast brussels sprouts and make apple sauce!

Read | Permalink | Email this | Comments
]]>dinnermastercardpastaquick foodSlashfood in the KitchenSlashfoodInTheKitchenswiss chardweeknightsMarisa McClellan2008-03-14T16:02:00+00:00http://www.slashfood.com/2008/03/14/st-patricks-day-corned-beef-and-cabbage-recipe/http://www.slashfood.com/2008/03/14/st-patricks-day-corned-beef-and-cabbage-recipe/http://www.slashfood.com/2008/03/14/st-patricks-day-corned-beef-and-cabbage-recipe/#commentsFiled under: Vegetables, Beef, Recipes, Boiling, Comfort Food, Cooking Live with Slashfood, Slow cooking, Meat, St. Patrick's Day

Yesterday I asked the question, "Corned Beef or Smoked Pork Shoulder for dinner?" and now I have an easy recipe for a St. Paddy's Day feast of a Boiled corned Beef and Vegetables dinner. Tomorrow I'll have the same for the Boiled Smoked Pork Shoulder dinner.

So get yourself out to the store and grab some meat and veggies, they should be on sale and if you hunt around you can put together a feast for your friends and family for relatively little money. I got enough to feed 10 people for around $25.

1-2 Corned Beef- get twice or even three times as much as you think you'll need so that you have tons of leftovers for sandwiches and hash.
1-2 lbs. of Potatoes- Small boilers or Yukon Golds, I like the small Peruvian Purples for their combination of floral and earthy taste that goes so well with this dish and the great color too.
3-6 Sweet Onions- like Vidalias or Peruvian Sweets
1 Small Cabbage
1 lb. of Carrots
Any other root vegetables that catch your fancy like turnips or rutabagas, parsnips, beets, etc.
Assorted spices- Pickling spice or make your own with black peppercorns, bay leaves, mustard seed, coriander seed, allspice, clove, etc.
Six Pack Guinness Extra Stout

Click to continue with the recipe.

Permalink | Email this | Comments
]]>featuredJonathan M. Forester2008-03-14T15:03:00+00:00http://www.slashfood.com/2008/03/14/st-patricks-day-corned-beef-and-cabbage-recipe-p2/http://www.slashfood.com/2008/03/14/st-patricks-day-corned-beef-and-cabbage-recipe-p2/http://www.slashfood.com/2008/03/14/st-patricks-day-corned-beef-and-cabbage-recipe-p2/#commentsFiled under: Cooking Live with Slashfood

Remove the corned beef from the bags and rinse well. Try to get all the brine off and pat them dry. If you want you can carefully trim excess surface fat off the meat. I tend to trim off a lot since there will be a lot of fat dispersed through the meat. Most of that will render out in the long, slow simmering.



Put the corned beef into a large pot and fill with cold water until the meat is just barely covered.

Permalink | Email this | Comments
]]>Jonathan M. Forester2008-03-14T15:03:00+00:00http://www.slashfood.com/2008/03/14/st-patricks-day-corned-beef-and-cabbage-recipe-p3/http://www.slashfood.com/2008/03/14/st-patricks-day-corned-beef-and-cabbage-recipe-p3/http://www.slashfood.com/2008/03/14/st-patricks-day-corned-beef-and-cabbage-recipe-p3/#commentsFiled under: Cooking Live with Slashfood

Open four bottles of Guinness Stout and put the other two in the fridge. Pour one into a nice tall glass, making sure you do it in three stages with a good head each time. Let the foam settle before each stage. Sip as needed while preparing the dinner.


Pour three bottles of the stout into the pot so that the meat is covered with a few inches of liquid. Add more water if needed. Add 1-2 tablespoons of pickling spices or your assorted spice blend. Don't go too heavy with the spices, but make sure there is 1/2 to 1 teaspoon of whole black peppercorns.

Bring to a boil and immediately drop to a low simmer. Cover and leave at a slow simmer for 1-1/2 hours while you go read a book and relax. The corned beef will cook for a total of two hours and thirty minutes hours, with the veggies being added near the end.

Permalink | Email this | Comments
]]>Jonathan M. Forester2008-03-14T15:03:00+00:00http://www.slashfood.com/2008/03/14/st-patricks-day-corned-beef-and-cabbage-recipe-p5/http://www.slashfood.com/2008/03/14/st-patricks-day-corned-beef-and-cabbage-recipe-p5/http://www.slashfood.com/2008/03/14/st-patricks-day-corned-beef-and-cabbage-recipe-p5/#commentsFiled under: Cooking Live with Slashfood

Take the cabbage and remove 1-2 nasty outside leaves until you have a nice, clean head. Give it a wash and pat dry.


Carefully cut through the cabbage so that you go directly from bottom to top through the heart/stem.


Cut into quarters, again making sure you go right through the middle of the heart/stem. Leave this core as it will keep the cabbage from falling apart in the pot.

At the two hour and ten minute point add the cabbage to the pot.

Permalink | Email this | Comments
]]>Jonathan M. Forester2008-03-14T15:03:00+00:00http://www.slashfood.com/2008/03/14/st-patricks-day-corned-beef-and-cabbage-recipe-p6/http://www.slashfood.com/2008/03/14/st-patricks-day-corned-beef-and-cabbage-recipe-p6/http://www.slashfood.com/2008/03/14/st-patricks-day-corned-beef-and-cabbage-recipe-p6/#commentsFiled under: Cooking Live with Slashfood

I keep my onions in the fridge and tend to mostly use sweet onions. I find that if you use cold onions and work relatively quickly with a sharp knife, your eyes don't tear.

Carefully trim just the tips and ends off your onions and peel the outer layer.


Just like with the cabbage, you want to cut them from top to bottom through the middle, first in half, then into quarters. This way the bit of stem will hopefully keep them from separating too much.

At the two hour and fifteen minute point add the onions to the pot.

Permalink | Email this | Comments
]]>Jonathan M. Forester2008-03-14T15:03:00+00:00http://www.slashfood.com/2008/03/14/st-patricks-day-corned-beef-and-cabbage-recipe-p7/http://www.slashfood.com/2008/03/14/st-patricks-day-corned-beef-and-cabbage-recipe-p7/http://www.slashfood.com/2008/03/14/st-patricks-day-corned-beef-and-cabbage-recipe-p7/#commentsFiled under: Cooking Live with Slashfood

At two hours and thirty minutes turn off the pot. The corned beef and vegetables are done. Use a slotted spoon to remove the vegetables and place them in a large bowl. Remove the meat and place on a cutting board.


Cut the meat into 1/4 inch slices, across the grain.


Plate it all up and serve. If you like, put a dab of butter on the vegetables, and serve a good mustard and horseradish. Pour yourself some more Guinness and enjoy.






Return to beginning




Back to Slashfood

Permalink | Email this | Comments
]]>Jonathan M. Forester2008-03-14T15:03:00+00:00http://www.slashfood.com/2008/02/28/south-western-roasted-bone-marrow-and-spicy-parsley-salad/http://www.slashfood.com/2008/02/28/south-western-roasted-bone-marrow-and-spicy-parsley-salad/http://www.slashfood.com/2008/02/28/south-western-roasted-bone-marrow-and-spicy-parsley-salad/#commentsFiled under: Beef, Recipes, How To, Roasting, Comfort Food, Cooking Live with Slashfood, Head to Tail

Every now and then I get a hankering for something truly decadent. The past few days I was lamenting the loss of Tim Love's Lonesome Dove Western Bistro in NYC. I first met Tim on the set of Iron Chef America and he invited Joe Distefano and me back to his restaurant after the show.

We sat down at the bar and had a quick shot of icy Tuaca liqueur (one of Tim and his crew's favorite tipples that they had done shots of every 15 minutes during the filming of the 60 minute contest part of the show) and ordered Jalapeno Margarita's and Prairie Butter. Prairie Butter is Tim's take on roasted marrow bones. He takes Buffalo marrow bones, sprinkles them with a mix of South-Western spices, roasts them, and serves them with flatbread and a roasted pepper chutney.

Well, the restaurant is closed now, and Tim is back to Texas at his original Lonesome Dove Bistro, but I am stuck craving those marrow bones. I don't know what spices he used so I have come up with my own recipe. Every few months I buy a bunch of bones and get set for a truly great meal.

Here's my recipe for South-Western Roasted Bone Marrow and Parsley Salad.

Start Recipe

Permalink | Email this | Comments
]]>iron chefLonesome Dove Western Bistroparsley saladRoasted Bone MarrowRoastedBoneMarrowTim LoveTuacaJonathan M. Forester2008-02-28T16:04:00+00:00