alison roman's slow roasted pork with garlic, citrus and cilantro

Hello people!

I’m back with the latest installment of the Holiday-Fun-Time-Blog-Party-Extravaganza Megan from Cream + Honey and I have put together for you!  

This week I want to talk about traditions--honoring old ones, creating new ones and ditching the ones that don’t serve us anymore.

Time-honored rituals can provide a comforting sense of continuity. They remind us of family ties and Christmases past. In the things they include and leave out, they contribute to our sense of identity: Are you the sort of person who strings popcorn on the tree while sipping a mug of mulled cider and singing carols? Or the sort of person who decks a Charlie Brown tree in mismatched lights while getting lit on eggnog and watching arthouse holiday films on your laptop? 

I think traditions are great. As long as they make you feel good! But in observing my own life and those of people around me, I see a lot of holiday ties that bind instead of anchor. The season can be filled with a sense of obligation: We buy gifts because we always have. We cook the same meal because that’s the way we’ve always done it. We schlep ourselves and our families from one gathering to the next with barely any time for real connections.

Here’s my radical holiday suggestion: wipe all the shoulds off the slate and only do the things that really gave you joy. Sledding with the kids on Christmas day instead of driving to the in-laws. Skipping the office holiday party to watch old movies on the couch with your special someone. Hiking to a remote cabin in the woods to spend the day in peaceful solitude. Cooking an elaborate multi-course holiday meal with each dish based on one of the Seven Dwarves. Whatever floats your boat!

I know this might feel selfish to some of you. It certainly did to me when I stopped doing all the things I was “supposed to do” for the holidays: give lots of gifts, bake a million cookies, send cards to friends and family, throw an amazing Christmas party. But I’m a big fan of quality over quantity when it comes to time with loved ones. Quality time can only come when we aren’t frazzled and harried and cracking under the stress of a mile-long to-do list.

This year, I’m giving you permission (because sometimes we need that) to ditch the whole host of holiday obligations. Spend some time thinking about what you’d love to do this holiday--whether it's celebrating old traditions, creating new ones or forgoing tradition all together--and follow that instinct. 

And for those of you looking for something festive and decidedly un-traditional to cook this Christmas, I’m nominating this Slow-Roasted Pork Shoulder with Garlic, Citrus and Cilantro from Alison Roman’s magnificent Dining In. If you’ve been following my stories on Instagram, you know I’m in love with this cookbook. I've been cooking out of it like crazy and gifting it to all my favorite people. (If you’re giving gifts this year and have friends who like to cook, this needs to be at the top of your shopping list!) But back to this stunning roast... It’s easy, can be made in advance and would make a brilliant centerpiece for a California- or Mexico-themed holiday supper. Most importantly, it's crazy-delicious.

For more non-traditional-but-super-sexy holiday deliciouness, click on over to Cream + Honey to check out Megan's Potato, Cheddar and Onion Focaccia.

I’m off to pack up all the holiday cookies I baked (a tradition I realized I love once I stopped forcing myself to do it!). I’ll be back next week with more tips for keeping the season fun and bright!

XO,

Olaiya

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Alison Roman's Slow Roasted Pork with Garlic, Citrus and Cilantro

• 1 3 ½ - to 4-pound boneless, skinless pork shoulder
• Coarse salt and freshly ground black pepper
• 1 tablespoon neutral tasting high-heat oil (I used avocado oil)
• 1 orange, halved
• 2 heads garlic, halved lenghtwise
• 6 sprigs fresh thyme
• 3 fresh or dried bay leaves
• 3 chiles de árbol or 1 teaspoon crushed red pepper flakes
• 2 tablespoons coriander seeds
• 1 cup freshly-squeezed orange juice
• ½ bunch cilantro
• 4 limes

*Note: Pork can be made 2 days ahead and refrigerated. Heat in a 325° F oven until warmed through.

Preheat your oven to 325° F. 

Season the pork with salt and pepper. Heat the oil in a large, heavy-bottomed pot (with a lid) over medium-high heat. (I used a Dutch oven.) Sear the pork, fat-side down, until it's really well browned, 8-10 minutes. Turn the pork and brown on the other side, another 8-10 minutes. Transfer the pork to a large serving platter or cutting board, and drain the pot of all but 1 tablespoon of the fat.

Add the halved orange and garlic to the pot, cut-side down, followed by the thyme, bay leaves, chiles, and coriander. Cook, stirring for a second, to lightly brown the oranges and garlic. Add the orange juice and 2 cups of water, stirring to scrape up any bits. Return the pork to the pot (the liquid should come a little less than halfway up the pork--add more if it doesn't). Cover and transfer it to the oven.

Roast the pork until it is super tender but not quite falling apart (you want to be able to slice it, not shred it). If you're using a thermometer, this is when the pork reaches around 175-180° F. (Alison states a cook time to 3-4 hours but my 4-pound roast was done in about 2. I'd start checking for doneness at around an hour and a half if I were you.)

Remove the pot from the oven and, using tongs or two large serving utensils, carefully transfer the pork to a cutting board and let it rest for at least 10 minutes. Cut the cilantro stems from the tender tops, tie them together with kitchen twine and add them to the pot with the juices. Cook until the juices have thickened slightly then remove the cilantro stems and discard them.

Slice the pork and place it on a serving platter along with the oranges, garlic and chiles (if desired). Pour the juices over the pork. Slice the limes into halves or quarters and arrange them on the platter for guests to squeeze over their pork. Pick some leaves and/or tender stems from the cilantro tops and scatter over the pork before serving.

Adapted slightly from Dining In by Alison Roman

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northwest niçoise salad

A few weeks ago, I threw together this salad with my haul from the farmers market. I wasn’t aiming for anything in particular as I grabbed ingredients from the fridge, just a quick supper. But as it came together, I realized I had made a sort of a Pacific Northwest version of a Niçoise salad.

After I made the salad again a couple weeks later, my thoughts turned to the many little ways I’ve managed to weave pieces of my travels to France into my Seattle life.

Unlike the many books out there suggesting you can transform yourself into a Parisienne overnight with a little red lipstick and a few glasses of heart-healthy red wine, I don’t think the French mystique can be exported wholecloth to the other side of the globe. Let’s be honest, most Americans are not ready for 5 sinful weeks of paid vacation or multiple glasses of wine over lunch on a Tuesday. 

Though it would be challenging, ridiculous even, to go full-on French here in the U.S. of A., I happen to think there’s a lot to be gained by folding cherished bits of another country’s way of life into our own. So I sat down and made a list of some of the Paris-inspired habits that have improved my life:

First up is walking. Seattle is not a particularly walkable city. It’s easy to get in your car for every little trip. In Paris, you walk. Once I started going everywhere on foot in Paris, I realized that those walks around the city gave rise to my best thinking. They created a space to disconnect and unfurl my thoughts in a way I can’t behind the wheel of a car or crammed against a stranger in the Metro. Now I walk everywhere I can. It’s helped me drop a dress size (while still eating croissants and cream puffs on my tours), shake stress more easily and come up with better ideas than I would otherwise. I've decided walking is one of the best (and easiest) things I can do for my body and my mind. 

Next, is the very French art of making yourself feel beautiful. It is no secret that Parisians don’t run around grocery shopping or dropping their kids at school in their sweats. In Paris, when you leave the house, you dress like an adult, preferably an attractive one.

Before traveling to Paris often, I was a bit more--shall we say, lackadaisical--in my get-out-the-door routine. Especially since, as someone who works from home, I don’t actually need to get out the door most days. But all-day pajama parties are a thing of the past! I may not be pulling on my sexiest heels for a trip to the butcher (though don’t put it past me), I have discovered that I feel more confident, competent and beautiful when I take the time to wear clothes I love, brush on a coat of mascara and apply a hint of my favorite perfume. 

On a related note, I’ve decided to prioritize skincare over makeup. For the most part, French people have gorgeous skin. I have developed an elaborate, Beautiful-Mind sort of theory as to why this is the case. But the short version is that they seem less stressed than Americans and they learn to care for their skin at an early age. (It's a thing. If you have a French friend, ask them at what age their mother introduced them to a formal skin-care regime!) 

Having not been born into a culture that teaches its youth how to cultivate glowing skin, I've had to hack my own quasi-French skincare routine. It involves some fancy-sounding French cleansers and creams--and even a dramatic spritz of thermal water! But it works. My skin has never looked better, which means I spend almost no money on makeup and still get to feel like a total babe. 

Parisians are also great at turning a few stellar ingredients into an amazingly satisfying meal. I’m talking a plate of creamy burrata, fruity olive oil, some aged ham and a handful of Sicilian almonds. Or maybe a pint of perfectly ripe cherry tomatoes tossed with olive oil, feta and dill spooned over a slice of toast or a pan-seared lamb chop. Or, a personal favorite: a whole steamed artichoke accompanied by a bright, lemony aioli. You get the idea--delicious, sophisticated flavors that come together in a flash. I’ve made it my mission to master this kind of weeknight dinner sorcery and I think you should, too. It’s creative, delicious and way more satisfying than grabbing take-out.

This one has been the biggest game-changer for me: Sitting down at the table for all meals. No phones. No TV. No scarfing a burrito over the kitchen sink or shoveling a sandwich into my face while I drive. 

Eating a meal undistracted allows you to slow down and fully taste what’s going in your mouth. I’m not going to lie, sometimes it’s a pain in the ass; I want to grab something quick and run out the door. Or answer emails over lunch. But I am amazed at how much more delicious food has become since I started eating this way! The bonus side effect is that I need less food to feel satisfied. (Why has it taken me so long to figure this out?!?)

Last, and most certainly not least, is wine. Yup. Wine. Before Paris became a regular part of my life, I was more of a weekend drinker: maybe a cocktail with friends before dinner or glass of wine if we had a bottle on hand. Now we always have a bottle on hand! Not that we’ve turned into great lushes. But I’ve fallen in love with some of the natural wines I first tasted in France. And there's something magical about how a glass of wine with dinner serves as a marker of sorts, a signal that the work day is done and that things can become a touch looser, more fun. With friends, the best conversation always seems to start after a bottle of wine has been opened and everyone’s feeling buzzy and bright and a little more open than usual. (And then of course there's that whole heart-healthy thing.) So when it comes to pouring myself a glass or two, I'm most definitely a convert.

There you have it, friends: Some of the things Paris has taught me about how to live a beautiful life. I hope this list encourages you to work the most inspiring elements from your own travels into your everyday life. Drop me a line in the comments below if you do--I’d love to hear what habits you're making your own!

XO,

Olaiya

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To experience the best of Paris for yourself, join my September Paris Revelry culinary & culture tour! There are still 2 spots left. Click here to grab yours!

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Northwest Niçoise Salad

• 4 large eggs
• 2 tablespoons minced shallot
• 2 teaspoons dijon mustard
• 3 tablespoons red wine vinegar
• Sea salt and freshly-ground black pepper
• ½ cup olive oil


• 1 lb. young wax beans (or green beans), stems removed
• 1 cup shelled English peas (from 1 pound unshelled peas) or thawed frozen peas
• 6 breakfast radishes, shaved lengthwise
• 1 cup cherry or other small tomatoes, halved
• 1 tablespoon mint, cut into chiffonade (thin strips)
• 3 tablespoons whole cilantro leaves
• 8 oz hot smoked wild salmon, broken into bite-size pieces

*Notes: If peas aren't your thing, try subbing in shelled fava beans or cooked chickpeas.

- The vegetables (except tomatoes), eggs and vinaigrette can all be prepped up to 2 days before serving. Store covered in the fridge and bring to room temperature before assembling the salad.

Heat enough water to cover the egg in a small saucepan over high heat. When the water comes to the boil, add the eggs and cook for 10 minutes. Pour off the hot water and run cold water over the eggs until they are cool to the touch. Peel, halve and set aside.

On a separate burner, fill a large saucepan ⅔ full with water. Salt generously (it should taste like the ocean) and bring to the boil over high heat. (You’ll use this to blanch your vegetables in a moment.)

While the eggs are cooking, make the vinaigrette. In a medium bowl, combine the shallot, mustard, vinegar, a generous pinch of salt and several grinds of black pepper. Gradually whisk in the olive oil. Adjust seasonings and set aside.

When the salted water has come to a rolling boil, add the fresh peas and cook for about 1 minute (no need to blanch if you're using thawed frozen peas). Remove with a slotted spoon or spider to a small bowl and cover with ice water. Add the beans to the pot and cook to your desired doneness (I like mine to remain a little snappy). When done, transfer the beans to a medium bowl and cove with ice water. When completely cool, pour off the water and dry the peas and beans well.

To assemble the salad, place the beans, peas, radishes, tomatoes, herbs and salmon in a large bowl along with the herbs. Salt lightly and toss with some of the vinaigrette. Add more vinaigrette to taste. Transfer to a serving platter or individual plates and arrange the eggs over the salad. Salt the eggs and pour a bit of the vinaigrette over them just before serving. 

Makes 4 servings.
 

grilled shrimp with melon, cucumbers and mozzarella

Hello!

I hope you won’t mind that I’ve been keeping my blog posts short and sweet lately. We’ve been having an absolutely perfect summer and I find myself constantly itching to be outside rather than planted in front of my computer. The dreary, grey weather we have for 9 months of the year leads Seattleites to lose their minds in the summertime. The normally reserved (and somewhat grumpy) population is all smiles and small talk and walking-around-town-with-extra-spring-in-their-step when the sun is shining. It’s basically impossible for us to stay inside one second longer than absolutely necessary. 

This glorious summer weather is also why I’ve been posting simple, low-prep recipes. I don’t know about you, but I want to cook everything on the grill when it’s warm out. I’m loath to heat up my little kitchen when it’s already hot. And there’s something about cooking outdoors that seems so right for long days and balmy nights. 

Feeling the cool breeze on your skin and the heat from the grill, watching the flames dance under the grate and the smoke waft through the air--it all has an elemental quality to it that reminds me people have been cooking this way for thousands of years. The simplicity of preparing a meal over a fire has a certain grace that allows me to slow down and be present in a way cooking in my appliance-filled kitchen does not. 

So my plan for the summer is simply to post the best of what I’ve been cooking for myself here on the blog. I made this Grilled Shrimp with Melon, Cucumbers and Mozzarella a few weeks back and loved how it turned out. I’m a big fan of contrasting sensations and flavors, so what made this dish for me was the spice of the chile against the crisp cucumbers and creamy mozzarella and the smoky grilled shrimp paired with the sweet-tart melon. It's got all the flavors I want in a light, summer salad.

I hope you’re enjoying the long days as much as we are in Seattle and that you get the chance to cook out-of-doors at least once this year!

XO,

Olaiya
 

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Grilled Shrimp with Melon, Cucumbers and Mozarella

• ¼ to ⅓ medium ripe honeydew or other melon, seeded and skin removed
• 2 limes
• 3 tablespoons extra-virgin olive oil
• Piri Piri, Aleppo or other ground dried chile, to taste
• Salt, to taste
• 1 clove garlic, minced or crushed
• ¼ serrano chile, very thinly sliced (optional)
• 2 small Persian cucumbers, sliced into thin rounds or ribbons
• 1 large ball of fresh mozzarella or about 12 bocconcini-sized balls (about 4 oz. total), torn into bite-sized pieces
• ½ lb. medium to large sustainable shrimp (I used size 16-20 wild gulf prawns), shelled
• 2 tablespoons mint leaves, torn if large
• Special equipment: metal or wooden skewers

*Notes: If you’re using wooden skewers, soak them in hot water while you prep the salad. (This keeps them from burning on the grill.)

- If you don’t have a grill or don’t feel like grilling the shrimp, you can also poach them according to the directions in this recipe. 

- I think this salad is delicious with or without the mozzarella. 

Thinly shave or slice the melon about ⅛-inch thick. Arrange the melon on a serving platter or divide between individual plates. Halve one of the limes and squeeze a little lime juice over the melon. Melons vary greatly in terms of sweetness and acidity, so taste your melon and season accordingly. You want a nice balance of sweet and sour. Set aside. 

Zest the other lime with a microplane and set the zest aside. 

In a medium bowl, whisk together 2 tablespoons of lime juice, 1 teaspoon of the zest, the olive oil, a pinch of chile, a generous pinch of salt, the garlic and the serrano (if using). Whisk to combine. Taste and adjust seasonings to your liking. 

Place the shrimp in a small bowl and toss with a little of the chile-lime vinaigrette. Place the cucumber and torn mozzarella in the medium bowl with the rest of the vinaigrette and toss to cover. Set aside to marinate for 10 minutes. While the shrimp, cucumber and cheese are marinating, preheat a grill or grill pan to high heat. 

When the grill is quite hot, skewer the shrimp and grill on each side for 45 seconds to 2 minutes, pressing down on them with a set of grill tongs to make sure they get some nice char. The time will vary depending on the size of your shrimp. You want them to be just a tiny bit translucent inside when you take them off the grill. They’ll continue to cook off the heat and be perfectly done instead of overcooked and rubbery. If you’re unsure of their doneness, pull one of your skewers and cut into a shrimp with a paring knife to check.

When the shrimp are done, carefully remove them from your skewers and add to the bowl with the cukes and mozzarella. Toss to coat, taste and adjust seasoning again, if necessary. 

To serve, very lightly salt the melon. Spoon some of the mozzarella and cucumbers over the melon then top with shrimp. Sprinkle a little of the reserved lime zest over the shrimp then scatter the mint leaves over the top. Serve immediately.