Southwest Carnita Soup

We hosted a pig roast at Family Camp this year.  A big pig roast.  Our barrow was nearly 300 pounds, and we still had upwards of 20 pounds of meat left over after feeding close to ninety people.  Needless to say, this degree of leftovers demands culinary creativity, and my Southwest Carnita Soup takes perfect advantage of both the pork and late summer vegetables from the farmer's market.  This soup is also a double recipe so that we can enjoy some now, and keep some in the freezer for the winter.  

Diet: Meat

Yield: 4 quarts

INGREDIENTS

2 pounds pulled pork

4 medium heirloom tomatoes

2 ears of corn, corn cut off of cob

1 red pepper

2 poblano chillies

1 large onion 

4 cloves garlic

4 serrano chillies

8 cups chicken stock, preferably homemade

1/4 cup grapeseed oil

2 teaspoons Adobo seasoning

1 teaspoon ground cumin

2 teaspoons salt

1 teaspoon freshly-ground black pepper

1/2 cup chopped cilantro

FOOD SOURCE

Pork: 

Tomatoes: R.F. Produce, Grand Rapids

Onion, Garlic, Corn, Serrano chillies, Poblano chillies, Red pepper, Cilantro: various farms, Fulton St. Farmer's Market

Adobo seasoning: Penzey's Spices, Grand Rapids

METHOD



To serve, garnish with fresh cilantro, lime wedges, Mexican crema or sour cream, and/or queso fresco or Chihuahua cheese.

Sorbet aux poires a l'armagnac (Pear Sorbet with Armagnac)

Store in recycled Talenti containers

I remember the first time I had pear sorbet. It was at Bartalotta at the Wynn in Las Vegas. The sorbet was white, opaque, and non-descript in appearance. I had no idea what flavor it was, which was part of what made it so enticing to try. The first bite melted in my mouth, and immediately, the flavor registered as something familiar, but exotic. It was impossible to place, and the server eventually had to explain what it was. Pear. It was magical. Bartalotta's craft was iced with eau-de-vie. My version tastes of armagnac distilled in the hills of Gascony.  Enjoy.

Diet: Vegan

Yield: 2 pints

INGREDIENTS

4 ripe pears (any local variety you can find in season will work)

1/2 cup sugar
1 1/2 cups water

1 tablespoon freshly-squeezed lemon juice

2 tablespoons armagnac

FOOD SOURCE

Pears: Ingraberg Farms, Rockford

METHOD
1.  Combine sugar and water, and bring to a boil in a small saucepan over high heat.
2.  Reduce heat and simmer until sugar dissolves and syrup thickens.
3.  Chill syrup until slightly cool.
4.  Combine pears, syrup, lemon juice, and armagnac in a blender and process until smooth.  
5.  Strain the mixture and process in ice cream maker according to manufacturer's instructions (about 25 minutes).


Remove from freezer ten minutes before serving, and garnish with fresh raspberries.


Note: Pears oxidize quickly. Do not skip the lemon juice.  Additionally, the armagnac imparts a cognac color to the sorbet.  If a white sorbet is preferred, use eau-de-vie or Calvados.

Red Haven Peach Ice Cream

Red Haven peaches are my preferred peaches for every occasion:  raw, smoothied, crisped, crumbled, iced and creamed...  When I hear our farmers announcing that 'Red Havens are done for the year!', it's like nails on a chalkboard.  Thankfully, Flaming Furies, Freestones, and other varieties are nearly just as good.

Diet: Vegetarian

Yield: 2 quarts

INGREDIENTS

5 Red Haven peaches

2 cups heavy cream
1 cup whole milk

3 large eggs

1 1/2 cups sugar

1 teaspoon vanilla

1/4 teaspoon salt

FOOD SOURCE

Red Haven peaches: various farms, Grand Rapids

Heavy cream: Hilhof Farms, Hersey

Whole milk: Hilhof Farms, Hersey

Eggs: my little cousin Sam's backyard, Lowell

METHOD

1. In large bowl, mix together eggs and sugar until smooth.
2. In another bowl, puree four of the peaches in a food processor and add to egg and sugar mixture.
3.  Stir in cream, milk, vanilla, and salt, and mix well.
4.  Pour mixture into freezer canister of ice cream maker and freeze according to manufacturer's instructions.
5.  Chop and mash the fifth peach and add to canister half-way through freezing process.


Remove from freezer ten minutes before serving.

Roast of Spiced Apples and Carrots

White Chocolate Cherry Oatmeal Cookies

Spicy, Sweet, and Sour Cucumber Salad

Heirloom Tomato Grilled Cheese

Who doesn't love a good grilled cheese?  The options are endless when it comes to building a cheese sandwich:  ciabatta, focaccia, or sourdough?  Smoked gouda, chevre, or fresh mozzarella?  Grilled, broiled, or toasted?  This version adopts the flavors of the summer, and is a wicked good companion to my Roasted Heirloom Tomato and Basil Bisque.

Diet: Vegetarian (for the Vegan version, omit the cheese and substitute butter with Earth Balance)

Yield: 1 sandwich

INGREDIENTS

2 slices Popeye bread

2 ounces vegetable cheddar cheese

1 1/2" thick slice of a large heirloom tomato

3 large basil leaves

1 tablespoon butter

Salt and pepper

FOOD SOURCE

Popeye bread: Great Harvest Bread Co., Grand Rapids

Vegetable cheddar cheese: Farm Country Cheese House, Lakeview

Heirloom tomato: my backyard

Basil: Ingraberg Farms, Rockford

Butter: Le President, Normandy, France (okay, this butter is my ONE exception!)

METHOD

1. Place slice of tomato on one piece of the bread.  Salt and pepper the tomato slice, as desired. 

2. Slice cheese and place slices on top of tomato.

3. Top with basil leaves and place top piece of bread.

4. Butter each of the two slices of bread on the outside and grill in a small pan on stove on medium heat until bread is toasty and cheese becomes gooey.

To serve, cut into quarters, strips, or any other shape that's perfect for dunking in a hot bowl of Roasted Heirloom Tomato and Basil Bisque.