This is a recipe from my grandmother Piluchi, if you want to get it right, you’ll have to make it exactly as she did, which means, not caring much and taking it easy!
I remember her pork loin being delicious, bit I suspect this was more for her natural luck than for her effort, because she wasn’t the cooking kind of grandma and preparing the feast for others was not her style.
She was more into enjoying life with her guests, always perfect red lips, a cup of wine in one hand and a cigarette in the other. If the gravy burned because she was telling us some story, or because she was laugh her head off with a joke, she did some magic and always managed to fix it.
I have another recipe on the blog also from my grandmother Piluchi. It’s so foolproof and delicious that we have done it a million times, so many that I had forgotten it was hers. My aunt recently reminded me! I’m speaking of the Roast chicken with beer.
If you want to copy Piluchi’s full menu, then you have to grab a gin and tonic for dessert and enjoy life the best you can.
3 tablespoons of jam. You can use any kind and try the different touches they’ll give your sauce. My grandmother used peach
Extra virgin olive oil
Freshly ground pepper
Place the steak on a board, make some cuts into fat, not too deep.
Rub the loin with salt and freshly ground pepper.
In the saucepan put oil, about 2 tablespoons, and sear all the sides of the loin over medium high heat. Set apart.
In the same pan we add a little more oil and sauté onions until they are soft and dark. It is important to be patient at this point and wait for it to do get really soft.
When the onion is ready we get the loin back in, add the rum and let the alcohol to evaporate for a couple of minutes. We add the jam and cover the loin with water halfway.
If we do the regular pot, it will take about 25-30 minutes over medium-low heat.
If we do it pressure cooker the close and put over high heat. When the valve starts whistling lower the heat and count 10 minutes.
Open the pot, take the loin out and let rest on the cutting board*.
Meanwhile, we turn the heat up for about 5 minutes, to let the sauce to thicken well, taking care it doesn’t stick to the bottom.
Add salt and pepper to taste. We can blend the sauce, but I like the onion chunks in it.
* This is important to do with almost every meat we cook. We shoud let rest turkey , roast chicken, pork loin, roast beef ... If we carve or slice righr after taking out of the por or the oven, we will lose all the juices whick will spill over the cutting board, and as a result, we will get a much drier meat. It is best to wait a while, so the juices are absorbed and the meat is juicier. - 44% proteins, 38%fat and 18% carbs.
I already told you how easy it is to prepare a fish broth. Well, this Shrimp Broth is even easier, and it has a color that will make you believe you are expert cooks.
I use it to make Fideuá, a spanish dish, very similar to Paella, but using pasta instead of rice. It is easier to prepare than paella, so it might be a good idea if it is your first take on this delicious spanish dish.
But this broth can also be used for many other dishes, such as paella itself, rice with shrimp, rice with cockels, marinara pasta, seafood risottos, fish soup.. Continue reading →
This cream has a delicate but very special flavor, so it’s good choice as a side dish to a meat or a roast. The creamy consistency is very much like mashed potatoes, you wouldn’t believe how low in calories it is! More good news, celeriac is also rich in calcium, phosphorus, vitamin C and fiber, so it’s all advantages!
I’m really into soups and stews all year round, no matter the season, but I have to admit that getting your spoon to break the liquid yolk into the steaming hot chickpeas, while the world is ending outside, is a pleasure only winter months can give us.
I’m starting with this post a section on the blog for express recipes, fast and with few ingredients. They are dedicated to those of you who, like me who want to make some spherifications for dinner, and when they head the pantry to get the liquid nitrogen they find only four solitary cans, plus they realize that they just have ten minutes left to prepare dinner.
There goes the first one, super tasty rice, kind of a risotto style, if you are not very familiar with spanish rices, and although it simple and fast, it’s is my Mom’s recipe, and that’s a guarantee of deliciousness. The recipe I give you is the original one, but Continue reading →
This post continues with last week’s organization tips. You have to forgive me for the thousands photos, especially for such a silly issue, but when my little one started playing with the jars, I couldn’t stop taking pictures of those hands and then selecting the final ones for the post was so hard!
For the lids, I used the Authentico Chalk Paint that I bought it at All Washi Tape, an online crafts store, but also a really cute blog loaded with great DIY ideas, techniques and workshops. About the Chalk Paint, I suppose you already know this paint, but if you don’t, it basically resumes to all pros, no cons. Non toxic, the colors are beautiful, as well as the matte finish and you can paint virtually any surface without primers or sanding. Also of course, you can draw over it in chalk.
Since I received my box with the paint cans, I have gone totally crazy wanting to paint absolutely everything in my house! Continue reading →
It’s already two years since we moved to this house and we really love it, but upon arrival, the first weeks were quite complicated. We had a newborn baby, a two year girl and a lot less storage space.
We had to work it out all around the house to fit everything, and the kitchen was the biggest challenge. One of the most simple solutions we came to was taking the pantry to open shelves. That way we managed to get everything else inside the cupboards.
Maybe you also lack some space, you want it all more handy, or you just, like me, love these open shelved kitchens. Anyhow, if you decide to do the same , Continue reading →