Writer • Artist • Foodie • Traveler
We got some pre-sliced pork belly recently, and they roasted up beautifully. The prep is simple: score the skin, rub in a bit of salt and brown sugar, and place fat side up on top of a slick of olive oil. I recommend using a Dutch oven, if you have one. Preheat the oven at… Continue reading Roast Pork Belly Slices
Pork is my favorite filling when I make dumplings at home. Usually, I mix in carrot pulp leftover from juicing to add nutritional density to the dish, but this time I used spinach because I had some leftover from another weeknight meal. Ingredients: 1 pack ground pork1/2-1 cup frozen spinach, thawedfish sauce to taste (I… Continue reading Pork and Spinach Dumplings
Using coconut cream to make an alfredo sauce is one of my favorite tricks, which I learned from the chef Brian Lumley when we lived in Jamaica. It's rare that we get prosciutto here in Suva, so when I saw it at a store a couple weekends ago, we stocked up. I used a few… Continue reading Coconut Alfredo Pappardelle with Prosciutto
We order smoked whole chickens from a local butcher from time to time. They're great to have around because they're versatile--you can use them in sandwiches, wraps, salads, etc. They're also quick and easy toppings for pasta and rice dishes. I chopped up some smoked chicken for an alfredo for dinner last night. The chicken… Continue reading Fettuccine Alfredo with Smoked Chicken
When we visited KokoMana, an agri-forestry operation in Savusavu that makes artisinal chocolate, we brought back a bag of cocoa nibs to use for a home-brewed stout. A few days ago, hubby placed most of the nibs package in a cloth bag that Fijians use to hold kava powder when mixing with water. He soaked… Continue reading Cocoa-Infused White Rum
