Eat in my Kitchen – Meike Peters

There is something magical about Eat in My Kitchen: To Cook, to Bake, to Eat, and to Treat and it has everything to do with the author, Meike Peters. She had me hooked with her opening words – “my food is in my hands” – meaning whatever the German blogger cooks and eats is all up to her and is literally made with her hands. Our food is in our hands as well – we can choose to make delicious food from scratch or take other avenues to feed our families. I prefer the former whenever possible as I’m sure do most of our members.
 

Meike found joy cooking along side her mother and grandmothers – earthy German food with French and Italian accents. Her culinary viewpoint grew when her boyfriend came into her life whose food traditions were formed from his Maltese mother and American father. Recipes are reflective of all of these influences and makes for a fantastic collection of dishes.
 

Meike’s book came to me in September of last year a little before it’s release date. I glanced at it quickly because September and October are wildly busy in this field. When I picked it up again a week or two later, I fell hard. Not only for the incredibly delicious recipes but the stunning photographs taken by Meike herself. The recipes are pure comfort – even the gorgeous salad chapter full of vibrant refreshing plates. I’ve made several of the recipes including the pork recipe we are sharing today which was one of the best pork roasts I have ever tried. The flavors from the spices, the flavorful sauce and the crispy crackling crust all combine perfectly.
 

The Wild Mushroom Spaghetti with Orange Butter and Crispy Sage, the Maltese Lemon and Ricotta Pasta with Basil and the Potato-Sauerkraut Latkes with Juniper Sour Cream Dip – all perfect. I served the latkes with the pork roast because my husband is anti-sweet potato – and it was a hit. 
 

Every cook needs this beautiful book in their life. Meike is not only a brilliant recipe developer and photographer but a truly kind and gentle spirit. Special thanks to Meike and Prestel for sharing this recipe with our members. Be sure to head over to our contest page and enter our giveaway!
 

Bavarian Beer-roasted Pork with Sweet Potatoes and Parsnips

As autumn nears, I leave the buzz of the city and head to the suburbs to buy meat from a small local butcher near Müggelsee, Berlin’s largest lake. It’s become a tradition: My boyfriend and I place our order-whether for a roast, sausages, or both-at our trusted shop then go on a long walk through the dense woods that surround the picturesque lake. With fresh air in our lungs-and a few sweet treats from a nearby bakery in our bellies-we pick up the bags full of meaty delicacies and hop back on the train.

This really is the ultimate roast with perfect crackling, juices sweetened with elderflower or apricot jelly, and tender meat infused with beer, cloves, mustard, and cinnamon. It’s pure comfort food.

SERVES 4 TO 6

1 tablespoon fine sea salt
12 whole cloves, finely crushed with a mortar and pestle
5½ pounds (2.5 kg) bone-in pork shoulder, with the fat scored (ask the butcher to do this or use a very sharp knife to create a diamond pattern)
2 cups (500 ml) beer
3 medium red onions, cut into quarters
2 large sweet potatoes, scrubbed or peeled and cut into cubes
4 large parsnips, scrubbed or peeled and cut lengthwise into quarters
1 cinnamon stick, broken
3 star anise pods
2 heaping tablespoons white mustard seeds

FOR THE SAUCE

½ to ¾ cup (120 to 180 ml) vegetable broth(see page 239)
1 tablespoon light, fruity jelly, such as elderflower or apricot
1 teaspoon Dijon mustard
Ground pepper

Preheat the oven to 350°F (180°C).

Combine the salt and cloves, sprinkle onto the scored surface of the pork and rub into the scores with your fingers. Place the meat, scored side up, in a deep roasting pan and roast for 1½ hours. Take the pan out of the oven, pour the beer over the meat, and arrange the red onions, sweet potatoes, parsnips, cinnamon, star anise, and mustard seeds around the meat. Roast for another 60 minutes, stirring the vegetables and spooning the juices from the pan over the meat every 20 minutes or so. Turn on the broiler for the last few minutes until most of the crackling is crisp-mind that it doesn’t get too dark. Transfer the meat and vegetables to a large dish, cover with aluminum foil and set aside.

For the sauce, pour the juices from the roasting pan into a medium saucepan, discarding the cinnamon and star anise. Add ½ cup (120 ml) of the broth and bring to a boil. Whisk in the jelly and mustard and season to taste with pepper. Taste the sauce and if the beer flavor is too strong, add more broth. If you prefer the sauce more concentrated, let it cook down for a few minutes. Cut the pork roast into ½-inch (1.25 cm) slices and serve with the sauce and vegetables on the side.