Winter is getting ready to prove to Chicago—and the upper Midwest—that it isn’t done with us yet. This oven-braised Miso Pork Shoulder first appeared on Blue Kitchen in November 2012, and it’s the perfect antidote for the coming snowy cold. Recipe below.
What’s the traditional sixth anniversary gift? If it’s a food blog anniversary, I’m going with pork. Yes, Blue Kitchen is six years old this month. A lot has changed for me foodwise in that time. For one thing, I feel like I know more about food than when I started—including how ungodly much I don’t know and will never know. But some things have remained the same, like my willingness to borrow ingredients from the global pantry and use them authentically or otherwise. This week, that ingredient is miso paste. [Read more here…]
Snow here today. Yuck. This looks like the perfect antidote!
Happy anniversary!! You’ve taught me so much over the years and never once have gotten testy with my questions, opinions, and one tipsypost; I appreciate it greatly. And I know I will add this recipe to things I appreciate about y’all because I bought a goodly stock of miso due to a really obnoxious cold – miso soup is the best alternative for gargling with salt water (effective, but BLECH!). but the cold hung on so long that something happened that I never thought would: I’m (temporarily, I hope!) weary of miso soup. This, in the next days!
I love the tip for the curly scallions ~ thanks!
Thanks, all! And Anita, we remember your tipsypost fondly.
Hey Terry B – Happy Anniversary – great job – !! Can’t wait to give this a try. Thank you for the consistency and all the fantastic ideas over the past 6 years. Keep on keepin’ on mi amigo. Stay warm and Hi to Marion & Co.
Thanks, Matt. And actually, it’s been more than nine years now. It’s a three-year-old post I was linking to in the archives. Sorry for the confusion.
Wow – and I was corn-fused. Man time flies doesn’t it? Seems like yesterday. Time is a stickler.