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Day Thirty Four: Pupusas de Chicharrones

19 Aug

Normally, I wouldn’t be into anything labeled “chicharrones”. Even though I love pork, I’m not particularly fond of pork skin. Sin, I know. But lucky for me, in El Salvador, chicharrones means something different, and something way better in my opinion. It is essentially pork that has been boiled, then fried in it’s own fat, then minced or pureed into pure deliciousness with a tomato-based sauce. What isn’t to like about that?

Latin American food is heaven sent when it comes to eating a gluten-free diet. Take for instance the pupusa, basically El Salvador’s answer to a real gordita (not Taco Bell’s pathetic rendition) or an arepa. A homemade corn tortilla stuffed with fillings like meat, beans, cheese, etc, with a traditional offering being the Pupusa de Chicharrones. That brings us to day 33.

I was super excited to make these. Fresh tortillas are fantastic, but a filled one is even better. And really, it is quite easy. Time consuming, maybe, but a lot of it is unattended since you have to cook that pork down real good before frying it. The recipe below is an adaptation of one I found on Food Network here.

I served these with the traditional accompaniment, cortido – a simple slaw you serve on top of the pupusa. It is a bit fermented, as you are supposed to leave it out for a while at room temperature. It is tangy, crunchy goodness that pairs very well with the pupusa. You really can’t skip this part if you want the real deal. I also fried up some yuca that I bought at the store yesterday, and grilled up some corn from the farmer’s market.

Overall, this was good, but not great. The dough dries out pretty quickly, which made some of the last ones a bit dry. But the filling, which is the most important part of course, was very tasty. The recipe below makes WAY more than you’ll need, unless you plan on making 800 pupusas. Christian ended up piling extra filling on top of the pupusa, whereas I used it for a pork sandwich the following day for lunch. Delish.

I have to apologize (yet again) for the crappy pictures here. Our “good” camera was out and about with Christian, so I was stuck without it. I promise you, they taste better than they look!

Pupusas de Chicharrones

  • 1 1/2 lbs pork shoulder
  • 1/2 cup water
  • 1/2 can diced tomatoes
  • 1/2 sweet onion, diced
  • 1 jalepeno, chopped
  • 1 garlic clove, chopped
  • 1/4 tsp Mexican oregano
  • pinch of cinnamon
  • 3/4 cup cotija cheese or feta cheese, crumbled
  • 1 3/4 cups masa harina
  • 1 cup + 2 tbsp warm water
  • 1/4 tsp salt

Place the pork in a crockpot with garlic, onion, water and 1/2 of the chopped jalepeno. Cook on low for 6 hours, until tender.

When done, transfer pork and juices to a large heavy pot (enameled cast iron, for example); cook over high heat so that the pork starts to fry in the juices and fat. Cook until most liquid is gone. Add the tomatoes, rest of the jalepeno, oregano, cinnamon, and salt/pepper to taste. Cook over medium low, covered, until thick and very little liquid is remaining. You’ll want to stir a lot in order to break up the meat – you want it to really incorporate with the sauce. Set aside to cool, then stir in the cheese.

To make the dough, combine the masa harina with water and salt until you have a dough; let stand for about 20 minutes. Add more water so the dough becomes very soft, like Play-Doh, but not sticky. Divide into 8 balls and cover with a moist paper towel.

Take each ball and press your thumb into the middle to form an indentation, then turn the dough to begin to flatten it into a disk. Add some filling to the center and bring the edges together over the filling; squeeze to form a seal. Gently press each dough ball into a flattened disk that resembles a thick pancake. Repeat with remaining dough.

Brush each pupusa with oil and place them on a heated and greased griddle. Cook until puffy, about 4 minutes on each side. Serve with the cortido on top.

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Day Thirty Three: Chashu Rice Bowl (Chashu Don)

12 Aug

Day 33 (which by the way, is extremely delayed due to my laziness) takes us to Japan, one of Christian’s favorite cuisines. When he asked what I was making, and I told him Japanese food, his reponse was “Oh good, that is my favorite”. So the bar was high for me. The food is so clean, but so flavorful – there isn’t much to not like about Japanese cuisine.

While I really wanted to make ramen, I couldn’t do it without the real noodles, and since I can’t eat real noodles, it just wasn’t worth the effort. So, instead I opted for another uncomplicated, traditional dish – donburi, or a rice bowl. A super versatile concept adaptable to any type of meat, fish or vegetables. And yet another bonus is that it is so simple, and it really lets the meat (or whatever topping) shine as the star. Basically, you want your meat to be as flavorful as possible, because there is nothing there to overshadow it or emphasize the flavor. That is a good thing – uncomplicated dishes can really result in some of the best tasting food.

This rice bowl features chashu, a traditional Japanese boiled pork that becomes really tender, but not falling apart – it is sliceable meat, not pull apart meat. It should be made from fatty meats, like the shoulder, belly and even cheeks. The cooking liquid is full of flavor, with soy sauce, ginger, green onions and mirin. I added some white miso for a bit more flavor, but it isn’t necessary at all. I love miso though, and will find a reason to put it in whatever I can now. (This was another new discovery during the cleanse – dressings, soups, marinades, etc.)

After Christian’s first bite, he said “this is f’ing awesome”, so that is good. I thought it was really good too, but did not have the same level of appreciate for it that he did. The pork was tender and had quite a bit of flavor. I think, for me, the end product would have been better if I had reduced the cooking liquid down to a more concentrated and thicker sauce. Seemed like that is what fell flat for me. But the pork was cooked well and tasted great.

The recipe was really easy to make, and definitely could be a weekday thing (it was for me, at least). To go with the chashu, I quickly sauteed some beautiful white turnips and mizuna from the Farmer’s Market, adding a bit of tamari and mirin to finish it off. Delicious!

I ended up doing a lot research on this, since it was a new concept for me. I finally decided to take two recipes and mesh them together – this one and this one.  The latter site, from No Recipes, made me really want to seek out some pork cheeks – it is like the best of pork shoulder and pork belly combined. Sounds like heaven.

Chashu Rice Bowl

  • 1 1/2 lbs pork shoulder
  • 2 cups water
  • 1/4 cup tamari or soy sauce
  • 2″ piece ginger, sliced
  • 1 green onion, green part only
  • 1/4 cup + 2 tbsp mirin
  • 2 tbsp sugar
  • 2 tbsp miso paste
  • 3 garlic cloves, smashed
  • About 20 peppercorns
  • 1 cup
  • 1 additional green onion, sliced on the diagonal, for garnish

In a large pot or dutch oven, combine all ingredients except rice. Liquid should almost cover the pork. Bring to a boil, then reduce to a simmer. Leave lid ajar slightly, and simmer for about 1 1/2 hours, until meat is tender (but not falling apart). Remove and let rest, covered in foil. Meanwhile, boil the sauce for about 10 minutes (longer if you want to try to make it more concentrated). Slice the meat thinly against the grain.

While meat is cooking and/or resting, make 1 cup of what rice (more if you want, less if you want). To serve, dish up the rice and top with pork, a drizzle of sauce and the green onions.

Day Thirty One: Pork Tostadas with Pickled Farmer’s Market Vegetables

10 Jul

And we’re back! Oh how I’ve missed pork shoulder! Still feeling good, albeit with some minor setbacks along the way. I’m very excited to pick up where I left off back in May (I can’t believe it has been that long).

Summer brings us one of my favorite things – the Farmer’s Market. I get so excited on Thursdays to see what great, beautiful, fresh vegetables, fruits and flowers the vendors have. So far, it has yet to disappoint. I’m currently obsessed with bright purple spring onions one stand has been having – they are amazing on the grill. Sweet, charred deliciousness.

For the newest recipe here, I added some Asian flavors to the tostada concept. The result? Pork tostadas with pickled farmer’s market vegetables. The pickled veggies consisted of kohlrabi, cucumbers and radishes that I picked up at the market. And “pickled” is used here loosely – they are more like veggies that have been marinated in a vinegar-sugar solution, long enough for flavor them but while staying a bit crunchy. Whatever you call them, they are good.

If you’ve never had kohrabi, I suggest trying it at least once. The taste is sort of like a combination of a radish, celery root and a turnip, while the texture is almost jicama-ish. I love it, and it is surprisingly versatile. I’ve made it into slaws, and more recently, made a salad with raw diced kohlrabi, steamed chard and red lentils. I had 1/2 of a bulb left over and figured this “pickling” method would be a good way to use it up.

The succulent pork was marinated in a cilantro, lime and soy mixture, then slow cooked to pull-apart perfection – it was a great accompaniment to the vegetables.  For the tortilla, I used brown rice tortillas in lieu of traditional corn, and rather than frying them, I brushed them with oil and crisped them in the oven (this was a staple item on the cleanse). This method is not only a bit healthier, but at least with the rice tortillas, they get really crispy. They also hold up well to the topping, without getting soggy from the juices and sauce.

We really enjoyed this recipe. I served it as an appetizer/first course with some friends we had over for an impromptu bbq at our house. Definitely think this is a great entertaining recipe since the serving size can be so adaptable – larger tortilla portions for main course, or really small bite size for appetizers. I opted to serve the tortillas in quarters, with each person having 2 pieces. There was leftover pork that would have made 2 more, but I wanted it the next day for a sandwich (which was great, by the way).

The bright flavors of the vegetables really matched well with the rich but fresh, juicy pork. And by topping it off with a bit of fresh cilantro and black sesame seeds made this a pretty dish.  I think it needs to be stressed how important the vegetables are to pull the dish together. Our friend, Steph, doesn’t particularly like vinegary stuff, so she had one first without them. For her second, she had one with the veggies and definitely agreed it was much better. It is amazing how something so simple can make a dish just taste right. Highly recommend this one!

Pork Tostadas with Pickled Farmer’s Market Veggies

(Serves about 6 as a first course/appetizer, more for hors d’oeuvres and less for main course)

For Pork and Marinade:

  • 1 1/2 lbs pork shoulder, cut into 3 equal pieces
  • Juice of 3 limes
  • 1/4 cup vegetable oil
  • 1/4 cup sherry
  • 1/2 cup chopped cilantro
  • 4 tbsp tamari or soy sauce
  • 2 tbsp honey
  • 2 cloves garlic, minced
  • 1 1/2 tbsp ginger (you can add more or less)
  • 1/2 tsp crushed red pepper
For Pickled Veggies:
  • 3/4 cup rice vinegar
  • 1/2 cup sugar
  • 1 tsp salt
  • 4 radishes
  • 1 small cucumber, or 1/2 regular
  • 1/2 bulb kohlrabi
  • Brown rice tortillas (or corn tortillas)
  • Olive oil
  • chopped cilantro
  • black sesame seeds (optional)

Mix together all the marinade ingredients with a whisk. Set aside 1/2 cup of marinade for later (keep this in the refrigerator). Pour the rest of the marinade in a dish and add the pork, turning to coat both sides. Cover and refrigerate for at least a few hours. Add the contents of the dish to the crockpot and cook on low for 6 to 8 hours, until falling apart. When done, shred into large pieces.

While the pork is cooking, make the veggies. Using a mandoline on the thinnest setting, slice the vegetables. For the kohlrabi, once sliced, julienne the pieces so they are thin sticks. Combine the rice vinegar, sugar and salt, stirring until sugar is dissolved. Pour into a glass bowl and add the vegetables; cover and refrigerate at least one hour.

When ready to serve, cut the brown rice tortillas in 1/4’s (if using small corn, don’t worry about doing this). Brush top side with olive oil and broil until crisp and brown, about 3 minutes. To each tortilla quarter, add pork and drizzle with a spoonful of the marinade that you set aside. Top with some of the vegetables and sprinkle with black sesame seeds and extra cilantro. Serve and eat.

Day Thirty: Pork Stew with Red Chiles

4 May

I’m pretty sure we can officially say that Tahoe has hit Spring. First beach bbq? Yep. Multiple days without wearing socks? Thankfully. No jacket required when outdoors? Check.  Cloudless vibrant blue skies? Oh yes. I couldn’t be happier. Unfortunately, May is notorious for switching from Spring to Winter in the blink of an eye and I’m hoping that this year is different – that we’ll be rewarded for surviving these past few months. Nobody knows, so for now, I’m enjoying the beautiful warmer days.

With the warmer weather brings different foods – more fresh vegetables and more grilling. I’m getting very excited to see what the CSA box has in store and what will be at the Farmer’s Market come June. However, with that said, there is still room for braised dishes every once in a while. This recipe is no exception. Despite being cooked low and slow for 8 hours in the slow cooker, the resulting product was fresh and bright, both in flavor and visually.

At first, when throwing all the ingredients in the slow cooker, it seems entirely bland and boring, even with the red chiles. But once that pork breaks down and all the flavors combine, along with the addition of lime juice, fresh cilantro and fresh jalepenos, the dish becomes magical. A beautiful plate with fresh greens and reds popping out (quite perfect for upcoming Cinco de Mayo, no?). The pork is enhanced by a spice from the red chiles that surprises you at the end and the tang from the fresh lime juice. The cloves offer a welcome warmth that serves a great backdrop for all the other flavors.

The inspiration for this dish came from the Yucatan Pork Stew with Ancho Chiles and Lime recipe I found on Food and Wine’s website. My version differs in a few ways: 1) I didn’t have fresh Ancho chiles, but instead used some dried New Mexico chiles I had in the pantry, 2) I opted to use canned, diced tomatoes in lieu of the fresh (I generally don’t like to use fresh tomatoes outside of tomato season), 3) I reduced the amount of liquid because of the canned tomatoes and use of the slow cooker, 4) I didn’t brown the meat, as I threw this together in the morning before I went to work, and 5) I added the lime juice at the end to impart a brighter citrus flavor.

Two comments on the substitutions. First is that the use of dried chiles most definitely produces a different flavor, as well as a different texture. Dried chiles result in more “chile skin” rather than chile flesh, as noted by Christian. I found the dish to be wonderful with my substitutions, and so did Christian, but since I haven’t made the original as written, I can’t make a true comparison. I also think browning the meat and not using the slow cooker could have added more richness, but I really don’t believe it would make or break the recipe. Since I wanted to throw it together before I left the house in the morning, I didn’t have time to go through the extra steps (or do the extra dishes).

This is a dish to try, no matter what season or temperature. It really would be perfect on a cold Winter night or a gorgeous Summer evening.

Pork Stew with Red Chiles

(Serves 4)

  • 2 lbs pork shoulder, trimmed of fat and cut in 2″ cubes
  • 1 small onion, sliced
  • 2 garlic cloves, smashed
  • 1 cup diced canned tomatoes with juice (no salt added preferred)
  • 1 cup low sodium chicken broth
  • 2 dried New Mexico chiles
  • 3 carrots, cut in 2″ pieces crosswise
  • 2 whole cloves
  • 1 bay leaf
  • 2 limes
  • handful of cilantro, chopped
  • 1 jalepeno, sliced
  • salt and pepper, to taste

Bring some water to boil over high heat; add the chiles and cook until softened. When done, remove chiles and slice open to discard seeds. Cut the chiles into thin strips.

Add all ingredients (pork through bay leaf) to the slow cooker. Season with salt and pepper. Set to low and cook 6 to 8 hours.

When stew is done, add the juice of 2 limes and stir. Season with salt and pepper. Ladle portions of stew over steamed white rice, and sprinkle with chopped cilantro and jalepeno slices.




Day Twenty Seven: Oolong Tea Braised Pork Shoulder

17 Apr

We have a friend, Cory, who is also a meat lover and great cook. He’s like our summer camp leader when it comes to organizing the beach bbqs, and he is always throwing something good on the grill. Currently, he’s off living through an eternal summer down in Argentina. Smart move, given this winter we’ve had.

From his really, really rough life down there in sunny 80+ degree South America, he sent me a Twitter update from a local Thai restaurant up here, Drunken Monkey, with a potential dish for this challenge. The message was introducing some new dishes they were offering, including a particularly intriguing “Oolong Tea Pork”. They described it as “pork boiled in Oolong tea and marinated in soy, sake, mirin and rice vinegar”. Sounded good to me.

Oolong tea is great. The nice smokey aroma and flavor seems to naturally lend itself to cooking, particularly meats. While I’ve eaten foods cooked with tea, I have never made something like this before. I was pretty excited to give this one a try.

I wasn’t sure at first how I was going to do this, but knew I wanted to incorporate some of the tea in both the marinating and cooking aspects of the dish. As such, the marinade had finely ground tea in it, along with soy sauce, brown sugar, rice vinegar, sherry and garlic. I’m not sure if this imparted more tea flavor in the meat or not, since it was cooked entirely in brewed tea and star anise pods. To finish, I added more tea to the remaining juices/liquids and some honey after the meat was done, and reduced this until it was thickened a bit.

The dish had a very interesting (in a good way) flavor – smokey and rich, with a hint of sweetness from the honey in the sauce. The anise itself was very noticeable as a scent, but not as much as in the flavor of the dish – very subtle, but I think very necessary to finish off the flavors. I served this alongside gingered white rice and a salad of red cabbage, carrots and green onions with a light sesame dressing.

I’d suggest giving this one a try, playing around with different teas (Lapsong Suchong or green tea might be equally as good).

Oolong Tea Braised Pork Shoulder

(Serves about 2)

  • 1 lb pork shoulder
  • 2 tbsp Oolong tea leaves
  • 1 tbsp sherry
  • 2 tbsp soy sauce, divided
  • 1 tbsp rice wine vinegar
  • 1 tbsp brown sugar
  • 1 garlic clove, minced
  • 4 cups brewed Oolong tea (you may not use it all)
  • 2 star anise pods
  • 1 1/2 tbsp honey
  • 1 green onion, sliced horizontally

In a food processor, combine the tea leaves, 1 tbsp soy sauce, sherry, rice wine vinegar, brown sugar and garlic clove. Pulse until combined. Place the pork in a container (tupperware type or Ziploc bag) and cover with the marinade, rubbing all over the pork. Refrigerate, turning the meat occasionally, for a few hours. Remove from refrigerator and bring up to room temperature before cooking.

Preheat oven to 350 degrees.

In a dutch oven, heat some oil over medium high heat. Add the pork and brown well on all sides. Pour in 2 cups brewed tea and add the star anise. Bring to a boil; cover and transfer to the oven.

Cook the pork shoulder until tender, about 2 hours (depending on size of shoulder). Check the pot every so often, and add more tea if liquid has been reduced.

When done, remove the pork and set aside. Add 1 cup of tea and the honey to the braising liquid; bring to a boil and reduce until it begins to thicken. Return pork to the pot and baste with the sauce. Place in oven, uncovered, for about 30 minutes, basting often.

Take pork out of the pot and let rest for about 10 minutes. Transfer the sauce to a gravy separator (or skim off as much fat as possible). Slice the meat thinly and place on serving plate; drizzle with the sauce.

Day Twenty Six: BBQ Pork Stuffed Mini Corn Muffins

4 Apr

On Saturday night we all convened at another friend’s house to watch the Final Four games. UCONN won, which was nice. Amidst the game watching there were babies bouncing (and scooting across the floor at high speeds), wine drinking, and of course, food eating.

My contribution to the event was mini corn muffins stuffed with bbq pork. I had a smaller chunk of the shoulder left, which I figured I could use up for some snacks to bring along. I almost feel like this dish is kind of cheating, not really following the rules of my challenge – it is just too easy. But I’m still counting it – 100 different recipes will require me to get pretty inventive real soon.

I’m not including a recipe with this, since it is quite simple. Just throw your pork shoulder (mine was about 1/2 lb) in the crockpot with some onions and a splash of stock/broth for a few hours on low. Meanwhile, make up some bbq sauce if you aren’t using your favorite bottled kind. When the pork is done, chop it up and mix it with the bbq sauce. Whip up some cornbread (I made a gf version with cornmeal and white rice flour), and you’re almost done. Using a mini muffin pan, spoon a small amount of batter into each cup, then add some of the chopped pork, and cover with more batter. I did three variations – one with just pork, one with pork and sharp cheddar, and one with jalepenos and pork. Serve with some bbq sauce on the side to dip the little muffins in, and that is it. Pretty easy, huh?

These were all eaten up – great finger food for a party. I think they’d be great using a normal size muffin tin, which would yield a more substantial sandwich-like muffin. The larger ones could work well as a part of a light lunch with a salad. It seems like it would be a great thing to take along for a picnic or a beach day.

Day Twenty Four: Stuffed Pork Shoulder with Greens, Green Garlic and Lemons

27 Mar

Spring hasn’t really hit us, despite the unusually unbearable time change two weeks ago. We’ve had the biggest winter season, and it doesn’t seem to be stopping anytime soon. The past week has brought us storm after storm, blizzard after blizzard. I can only hope that the summer will be extra warm and sunny to make up for all this misery.

The only bright spot this week (in addition to having both of my brother-in-laws here with us this week) was the new CSA box. Beautiful deep purple colored red cabbage, tender braising green mix, green garlic, carrots, mandarins, fennel, chard, parsnips and fingerling potatoes. It was so inspiring, and I just wanted to use it all up in one meal! But alas, I can’t blow through it too fast – I want to enjoy the good stuff over time. However, this week  I needed just one meal that would remind me Spring is just around the corner, using up a lot of these fresh veggies.

There isn’t a better time for me to go all out with dinner than when we have John and Lynn over for our bi-weekly dinner. We thought we’d be watching the finale of Top Chef, but it appears the producers at Bravo want to keep this season going forever. So, while there was no finale (however, there were 2 perfectly good episodes to view), we would still have a delightful meal that was worthy of a finale.

Greens and pork shoulder go so naturally together, but I needed to try something that was different and an inventive way to incorporate some of the box’s ingredients. In doing so, I came across a posting from the oh so fabulous Fatted Calf Charcuterie in SF. There was no recipe, just the title “Berkshire Pork Shoulder Roasts Stuffed with Lemon, Green Garlic, Spring Onions and Greens”. It was one of their dishes available to purchase at the store, and it sounded sooooo good. And as simple as that, I was done searching. It seemed so perfect, given that I had green garlic and greens this week. There was no recipe, that was fine – I was determined to make this amazing sounding dish.

The idea of a stuffed shoulder with greens worked so well. The tender greens were extra good with pork juice and hint of lemon. Overall, the lemon gives the dish a great brightness without overpowering the subtle flavors of the green garlic or the pork, and infuses the pan juices with just the right amount of tart, lemony goodness. The pork was crispy on the outside, and amazingly juicy on the inside. It came together perfectly, just as I had envisioned it to taste.

To round this out, I served it with a relish of black eyed peas and sweet onions (recipe also included here). It was a great accompaniment – didn’t compete, but rather complemented nicely. I also served some pan-braised young carrots (another CSA fixing), and for the salad, shaved fennel (from the CSA box, of course) with blood oranges, greens and a light lemon vinaigrette. And last, for dessert, a parfait of sorts with lemon curd, mascarpone cream and homemade amaretti cookies.

Really, the meal just screamed…..and tasted……and smelled like Spring. I was happy, for the time being. As we ate, the clouds parted and there were blue skies for the first time in days. I like to think this meal may have actually kicked off the Spring season.

Stuffed Pork Shoulder with Greens, Green Garlic and Lemons

(serves about 6 people)

  • 3 to 4 lb pork shoulder, boneless, and butterflied
  • 1 lb greens (I used a braising mix, but kale, chard, collards or other greens will work)
  • 1/2 lemon, thinly sliced
  • 1 to 2 stalks green garlic (depending on preference), thinly sliced
  • salt and pepper
  • 2 cups white wine

Season the pork with salt and pepper on all sides. Set aside and bring to room temperature.

Heat oven to 300 degrees.

Bring a pot of salted water to boil. Add the greens and simmer until tender. Drain and let cool in the refrigerator. When cooled, squeeze out excess water and place in bowl; add the green garlic slices.

Layer the lemon slices across one side of the pork shoulder. Add the greens and garlic mixture on top of the lemons. Using kitchen string, tie up the shoulder in a few locations, making sure you keep it as tight as possible. Place in a roasting pan.

Roast the pork for 3 to 4 hours, depending on the size, roughly 1 hour per pound or so. Halfway through cooking, add the wine to the pan and baste the pork. Continue basting every 30 minutes or so. When done, remove the pork and let rest for about 30 minutes. To serve, remove strings and slice, drizzling pan juices over pork slices on the plate.

Black Eyed Pea and Sweet Onion Relish

(adapted from Food and Wine, with changes to the herbs and vinegar)

  • 1 cup dried black eyed peas
  • 1 small sweet potato, diced into 1/2 inch cubes
  • 1 whole large Vidalia or other sweet onion, finely diced
  • 1/2 stalk green garlic, thinly sliced
  • 2 tbsp fresh thyme, chopped
  • 2 tbsp fresh chives, chopped
  • 2 tbsp fresh parsley, chopped
  • 3 to 4 tbsp cider vinegar (depending on taste)
  • olive oil
  • salt and pepper

Soak the black eyed peas in hot water for about one hour. Drain and transfer to a saucepan. Add the cubed sweet potato and cover with water (should be 1″ above surface of peas and potatoes). Bring to a boil, then reduce to a simmer and cook for about 20 minutes, until peas and potatoes are tender. Drain and set aside.

Add olive oil to a large pan and heat over medium-low heat. Add the onions and cook until they begin to brown (the original recipe says to cook until translucent, but I wanted some “char” on mine). Add the green garlic and cook for about 5 minutes longer. Remove from heat and add the sweet potato-pea mixture; stir to combine. Add the herbs and the vinegar; stir to combine. Season with salt and pepper, to taste. Set aside until ready to serve – this is served at room temperature.