This first volume in a new series starts with a confession: I cheated. That is, I made the chocolate mousse for dessert yesterday – but at least I can tell that the chocolate was finely chopped to the sound of Daft Punk’s Random Access Memories album. More on how to do the mousse here.
Now, main course: Pork cheeks cooked in dark beer, served with mashed potatoes/celeriac.
Vegetables peeled and coarsely chopped: onion, carrot, celeriac. Good to get done before you start the heat under the pot.
- Sinne Eeg, Last Ride
- SoulChillaz, No matter
The pork cheeks are trimmed, salted lightly and braised on all sides, set aside. The vegetables go into the pot and are braised, too. The meat goes back in as does the beer. Add a tomato in quarters.
- Diana Krall, I Get Along Without You Very Well
- Katrine Madsen, No More Blues
Set to simmer for 75-90 minutes, until the meat’s done. And then it’s time for a little housekeeping: knives and chopping boards washed and away, the beer bottle emptied (by all means drink the rest if you’re so inclined), probably time to consider shouting for somebody to come and take care of mixing G&Ts 😉
- Kenny G, Uncle Al
- Larry Carlton, Small Town Girl
Peel the potatoes and some more celeriac (about 1 part to 3 parts of potatoes), cube them relatively small. Give the whole thing a rinse in water, put in a pot and set to boil about half an hourish before the meat is done.
- Glenn Miller, In The Mood
- Diana Krall, The Girl In The Other Room (live)
Coarsely grate red beet and apple, mix in a suitable bowl and add grated horseradish. Set aside.
OK, first course: Creme Ninon – my favourite show-off soup ;). Grab stock (industrially made won’t do – sorry) from the fridge, bring to a boil. Add peas, boil shortly, blend smooth. Adjust the taste with lemon juice, sherry, salt & pepper. Again, bring to a boil, carry to the table. Add whipped cream and, just before serving, champagne. Serve the green, frothy, light soup 🙂 Oh, and drink the rest of the champagne along with it…
- Bossa ‘n’ Stones, Harlem Shuffle
- Emborg/Larsen Group, Til Frederik
Back to the main course write-up: When the potatoes are done, drain them and then add some butter and milk and mash the whole thing together, with salt and pepper to taste. Fish the cheeks out of the pot, keep them warm (I use the oven at low/medium heat). Strain the soup, ideally reduce it (if you have time – I didn’t), and thicken it a bit with flour or corn starch.
Serve meat, mash, sauce and salad. A decent bottle of redwine will do well 🙂
- Living Room feat. Sayuri, Blue Friday
- Stan Getz, It Don’t Mean A Thing
Take a wee break, clear the table and the kitchen, serve the chocolate mousse. With port. Bliss!