Yami Guru's Creative Vortex

Here’s what’s cooking at my house: Galician Pork and Vegetable Stew and Dessert Pancakes with Custard and Berries or Chocolate

Serves: 8

—>Galician Pork and Vegetable Stew Ingredients:

• Important Note: The beans need to soak overnight, so start this recipe one day ahead.
• 1 1/2 cups dried garbanzo beans (chickpeas; about 9 1/2 oz.)
• 1 1/2-pound rack baby pork ribs, cut into 3-rib sections
• 1 to 1 1/4 pounds ham, cut into 3x2x3/4-inch pieces
• 1 pound smoked ham shank
• 1 pound fully cooked skirt steak, cut crosswise into 8 pieces
• 8 oz. 1/3-inch-thick slices pancetta (Italian-bacon), coarsely chopped
• 16 cups water
• 5 large leeks (white and pale green parts only), halved lengthwise, cut crosswise into 1-inch pieces
• 3 pounds 3-inch-diameter white-skinned potatoes, peeled, halved
• 1 pound kale (2 large bunches), centered ribs removed, cut crosswise into 3/4-inch-wide strips (about 16 cups)

—> Galician Pork and Vegetable Stew Directions:

1. Place garbanzos in large bowl. Add water to cover by 2 inches. Let soak overnight. Drain.
2. Place pork ribs, ham, ham shank, chorizo, steak, and pancetta in a heavy large pot. Add 16 cups water. Bring to boil. Add garbanzos and leeks. Reduce heat to medium-low, cover partially, and simmer until garbanzos are tender, adjust heat as needed to maintain active simmer, about 1 hour. Add potatoes and kale; simmer until potatoes are tender, 40 to 50 minutes.
3. Using slotted spoon, divide meats,vegetables, and broth among 8 large bowls.

—>Dessert Pancakes with Custard and Berries or Chocolate Ingredients:

Serves: 8

Custard:

• 1 lemon
• 2 cups whole milk, divided
• 2/3 cup sugar
• 1 cinnamon stick, broken in half
• 1/3 cup cornstarch
• 2 large egg yolks

Pancakes:

• 3 large eggs
• 1 3/4 cups whole milk2 1/2 tablespoons Pernod or Ouzo.
• 1/2 teaspoon (scant) salt
• 1 cup all purpose flour
• olive oil (for brushing)
• Whipped cream
• Chocolate sauce
• Fresh raspberries (for garnish)
• Optional: Powdered Sugar (for garnish)

—>Dessert Pancakes with Custard and Berries or Chocolate Directions:

Custard:

1. Using vegetable peeler, remove peel from lemon in long strips (yellow part only). Combine half of lemon peel (reserve other half for another use). 1/12 cups milk, sugar, and cinnamon in large sauce pan. Bring to boil; cover and remove from heat. Let steep 15 minutes.
2. Whisk remaining 1/2 cup milk, cornstarch, and egg yolks in medium bowl to blend. Bring lemon-milk mixture to simmer. Gradually whisk yolk mixture into lemon-milk mixture. Cook over medium heat until mixture boils and thickens, stirring constantly (custard will be very thick). Strain into medium bowl. Press plastic wrap directly onto surface of custard and refrigerate. Do Ahead: Can be made 2 days ahead. Keep refrigerated. (Pressing plastic wrap directly onto the surface of the custard prevents a skin from forming as the mixture cools in the refrigerator.

Pancakes:

1. Whisk eggs in large bowl to blend. Whisk in milk, Pernod, and salt. Add flour and whisk batter to blend well. Let batter rest 1 hour.
2. Heat 10-inch-diameter skillet with 8-inch-diameter bottom over medium-high heat. Brush skillet with oil. Add scant 1/4 cup batter to skillet and quickly swirl batter to thinly coat bottom of skillet. Cook until golden brown on bottom, adjusting heat for even browning, about 1 1/2 minutes. Flip pancake over and cook until just cooked through and golden brown in spots, about 30 seconds longer. Transfer to parchment-paper-lined plate.  Repeat with remaining batter, placing parchment paper between each pancake. Do Ahead: Can be made 1 day ahead. Cover with foil and refrigerate.
3. Preheat oven to 300˚F. Place covered pancakes in oven until warm, about 10 minutes. Fold pancakes in half, then in half again, forming a triangle. Place 2 pancakes on each plate. Spoon dollop of custard and dollop of whipped cream atop pancakes. Garnish pancakes with fresh raspberries or chocolate sauce and powdered sugar and serve.