As I read through the recipes for this month, I noticed that a pork shoulder was needed for two of them so I decided to buy a large 8 lb. piece of meat and split it between the two. After all the trimming that I did, it probably weighed about 6 lbs. when I finished.
I don’t recall ever cooking a pork shoulder before but cooking it slowly at 325 degrees for close to 4 hours really made this a tender piece of meat.
I prepared the dry rub and marinated it over night as instructed. Then I heated all the liquids, the beer, barbecue sauce, harissa, soy sauce and tomato paste in the dutch oven and added the meat, turning to coat it thoroughly.
Into the oven it went for 3-3-1/2 hours turning it every once in awhile.
At this point, the meat was so tender that it just fell off the bone.
I let it cool a bit and then pulled it apart, returning it to the dutch oven to give it a nice barbecue color.
This really was a simple recipe, not too much prep time, and it turned out so good.
How can you go wrong with a recipe made with arugula, gruyere cheese, bacon and eggs? David Lebovitz’s version of a soufflé is absolutely delicious.
I prepared only half the recipe since there are not many taste testers around lately, and I think eight of these might have been a bit much.
As popular as arugula is, it is not something I have ever tasted before but I really enjoyed the flavor. Instead of the Comte, I used the Gruyere cheese, adding the bacon and topping it off with the rest of the parmesan cheese.
It makes a lovely light dinner, with a green salad on the side. I added sliced tomatoes seasoned with salt and pepper, oregano, and drizzled with olive oil.
I really enjoyed the recipe, and although there are a lot of steps in the making, I will definitely be repeating it again.
I know we have made madeleines before when cooking through “Around My French Table”, but I was a bit apprehensive about making the browned butter for this recipe, however, it turned out to be easy. The most important thing is to watch it carefully towards the end.
The rest of the recipe is simple.
After whisking all the ingredients together, I stirred in the egg whites and honey. As I was adding the first third of the browned butter to the mix, there seemed to be so much liquid, but it all blended well and the batter was easy to work with.
Since I was using a silicone pan, (a souvenir from the Auchon Supermarché in Blois, France), I decided it would be better to use a cookie sheet for stability. However, I really should have preheated the cookie sheet too, as I had to add some additional baking time.
They are a bit burnt, especially the first batch, but delicious just the same.