No creating around here today.  Too busy with unusual occurrences.  My big sister is in town for a few days and I was able to spend some time with her this afternoon.  We walked around Balboa Park enjoying the sunshine and the ocean breeze.  It wasn’t long before the words “Extraordinary Desserts” were spoken.  The chatter had to stop while we got serious about indulging in these exceptional desserts.

This is my Chocolate Pot de Creme.  Beautiful presentation, as usual.  And this is my sister’s Berry Shortcake.  I’m sure our chattering went a little faster after all that sugar, but neither of us seemed to notice.

All in all, a great day!

Tomorrow is Saturday and I’m in the mood for feijoada. There is no rushing feijoada, just as there is no rushing relaxation. It’s an all day affair. But I promise you, it is worth it. And you can make things a bit easier by putting it all in the crock pot.

If you want to cook along with me, get yourself to the grocery store. You’ve got a lot of pork to purchase. And tonight you’ll need to soak the black beans. Tomorrow, the smells will have your mouth watering all day long.

The beauty of a dish with a history like feijoada is that you use what’s available. According to tradition you would use the inexpensive parts–ears, feet, tail, tongue, etc. along with cured meats. I’m happy with hocks and shanks. Plus they are easy to find. Here’s what I’m putting in mine:

Ham hocks
Smoked pork shank
Pork spareribs
Pork roast
Smoked pork sausage
Bacon

Now for the recipe. Think of this as a set of guidelines and not as hard and fast rules.

Feijoada

Serves: 8 to 10

2 Ham hocks
1 Smoked pork shank
1 lb. Pork spareribs
1 lb. Pork roast
1 lb. Smoked pork sausage
1/2 lb. Bacon
1 pound black beans, soaked overnight and drained
1 medium onion, chopped
2 cloves garlic, minced
2 bay leaves
2 Tbsp. olive oil
salt and pepper to taste
6 cups water

In a large stock pot, add soaked beans, water and all meats except bacon and sausage. Bring to a boil. Boil gently for 2 to 4 hours. Meanwhile, saute onions, garlic, bacon and sausage. Add to pot. Check periodicaly to ensure that beans have enough water. You want enough water for the beans but not so much water that you actually have a broth instead of a stew. After the beans are cooked, remove two cups of beans and puree in a food processor. (Or in the alternative, mash them by the hand.) Return to the pot. These will thicken the sauce.

Serve with white rice and sauteed greens (and farofa if you are lucky enough to find some). To serve Carioca style, garnish with pieces of orange.

And that’s it! So, put on some some music–Brazilian of course–and prepare yourself for the feast.

What a strange weather day it’s been. The house awoke to fog. The sun burned off and the day was bright and beautiful. At two o’clock a marine layer rolled in within ten minutes. A lot like our day to day existences, I guess. We walk around in a haze most of the time with brief moments of clarity.

It’s a recipe post today. Here’s what’s simmering away in the Crock pot at this very moment.

Pinto Beans

1 pound pinto beans, rinsed
1 onion, cut into quarters
1 smoked pork shank
salt and black pepper to taste

Put beans, onion and pork in the Crock pot. Add six to eight cups of water. Cook on high for approximately five hours. Add salt and pepper to taste. Excellent served with cornbread and greens. (I prefer milder greens like spinach or chard.)

Enjoy!