My Husband's Blond Tart

That's right, the hubby's got a tart on the side. Not that kind, silly. DESSERT! Culinary school has been treating us both very, very well. He's brought home quite an exquisite medley of sweets. All to my liking, of course. Out of all the desserts, the fruit tart, was by far the prettiest. The crust was blond* baked (baked before the addition of the pastry cream and fruit), hence the scandalous title.

Here are some shots of his masterpiece.

To learn more about my hubby's culinary adventures, visit "The lunatic ravings of an insane Culinary Student."

*editor's note: My husband made a typo in his blog, using the word "blond" instead of "blind". Freudian slip? Who knows, I'll confront him about that later. In the meantime, I'm keeping the title as-is because, well, it's just funnier.

Back to My Roots with Meat!

Now that the hubby has gone back to his carnivorous ways after 15 years, I have recently been able to prepare some of my favorite Puerto Rican dishes. And by "some", I mean two. A couple of weeks ago, it occurred to my better half that we should make pernil. Pernil is roast pork shoulder. It's a dish that has been prepared by many a tia and abuela in my family. With so many tias and abuelas, heck, I never had to make it myself....until now.

So a few Saturdays ago, we walked to the butcher shop, bought a 5 pounder and headed home to prepare the ingredients. Before starting, I called one of my tias (the one who makes the best pernil I've ever had) just for a quick review. Mixed together the garlic, oil, vinegar, salt, pepper, oregano and made a paste. Poked holes everywhere, stuffed the paste into every crevice then slathered the remaining goop all over the pork. Good stuff, man. Good stuff!

So after cooking for 3.5 hours we had our first pernil. I gotta say, for a first try, not bad. Not bad at all. A little dry, but not awful. Will certainly try it again.

Last night was another attempt at getting back to my roots, this time with bistec. The name comes from the very mispronounced "beefsteak". It's so great being able to cook meat for the hubby. This time I decided to hold on to my lifeline and go at it on my own. One tasty dish if I do say so myself. Mind you, the meat turned out as hard as the sole of a Docksider shoe, but booooy, the flavor sure did pop.

So, now I've learned that I need to adjust my cooking times just a smidgen. But at least I know how to add the sazón. And really, that's the only important part. You can always get new teeth.