One day, I woke up and had an overwhelming urge to COOK.
Not in Breaking Bad style, but in a just-as-difficult style that required me to finally suck it up and purchase a pan, ceramic knife, and cutting board. I’m sorry, wallet, I will always love you. So far I’d been surviving on finger food and ready-mades from Carrefour.
Before that, though, I’d like to show you pictures from a cute café right across from the Tourism Office in Grenoble, La Forêt Noire. A few friends and I spent a Saturday afternoon together there, catching up in this cozy little establishment after our long morning run.
The pastries range from 2€ – 7€. What will really get you, however, is the warm beverages. Madison and Anna both got two bakery items while I only indulged in one. Everyone got either cafe au lait or chocolat chaud and the total came out to be almost 30€!
Next time I return, I’ll remember to skimp out on beverages, but splurge on the bakery items.
A rum-soaked pastry. The dollop of crème on top? Delicious. Whoever made it went a little crazy when adding rum. I couldn’t finish it because it was a little overwhelming.
Now, onto the cooking!
Since this was the first anti-social weekend I’ve had since moving in, I dedicated Sunday to whipping up a new recipe.
I’d been eyeing carnitas recipes for a while, but again, I don’t want to splurge on spices if I’m only going to be staying here for a few months. Thus, the Overly-simplistic, Few-spices Carnitas Recipe was born.
A lot of recipes I’ve seen called for a huge mixture of spices, chicken broth, a combination of slow-cooker and oven-baking madness.
All I had was salt, pepper, mexican spice mix, two semi-functional stove-tops and a microwave.
So, I cut up some garlic, some onion and set it aside while I browned the pork.
One annoying thing about the communal kitchen in the dorm is that the stove top turned off automatically every 20 minutes. It’s hard to slow-simmer something for 2-3 hours on a dysfunctional stove top. But I did it.
While watching Garden State.
After browning the pork, I dumped enough water (instead of chicken broth) in the pot to cover the pork while it simmered. To make up for the loss of salt, I added a lot of salt and pepper—to taste. And then dumped in the garlic/onion mashup.
The result was an amazing, melt-in-your-mouth, onion-caramelized meat mashup.
Other than the meat mashup, I added lettuce, tomatoes, avocados, sautéed onions, and shredded cheddar.
You know, I think it’s because of the lack of Mexican restaurants and food that I’ve had recently that’s made me crave carnitas. And boy, it was delicious. I’m happy that I got to spend this Sunday entangled in a long, slow food ritual.
Linking up with Jenn today!