Clotted cream is similar to butter in that the fat content of the cream clots (hence clotted cream), but varies in that it is heated low and slow for several hours to bring the clots to the surface, rather than butter, which is agitated to form clots. The result is a slightly sweet and luxuriously smooth butter-like cream substance, or simply, clotted cream. It remains creamy when cold, though will still melt when smeared onto warm toast.
This super rich version is made with heavy cream from jersey cows (the cow breed, not the state). Many believe the higher the fat content of the cream you start with, the better your results. Do not attempt to make this with low-fat or ultra-pasteurized creams (remember: you need fat for this product!). Although a good quality organic full fat heavy cream (or whipping cream) will do, pasture-fed cows will produce the best quality clotted cream with a taste that will change with the seasons.

Brits will tell you clotted cream is best on scones at high tea, but I recommend you try it whenever the mood fits.

NOTE: Don’t let the long cook time throw you from making this recipe. It’s all undisturbed low-heat cooking followed by a night in the fridge.

Clotted Cream
Makes about 1.5 cups. Active time= about 10 minutes. Inactive time= 10 hours plus overnight.
2 cups heavy cream (raw cream or a good quality full-fat organic)

1) Preheat oven to 180 F. (This might just be a setting called “warm.”)
2) Place heavy cream in a heavy bottom ceramic, cast iron or enamel pot, about 8 inches by 13 inches. (You want to keep the cream shallow, but not so shallow it burns, 1-3 inches up the side is good.) Cover the pot and place in the center rack of the oven. Leave undisturbed 8-10 hours, until a dark yellow crust has formed on top of the cream.
3) Uncover and allow the cream to cool. Recover and place in the refrigerator overnight.
4) Using a spatula, pull the clotted cream from the dish and transfer to a storage container. Use leftover cream in baking applications. Use clotted cream in 4-5 days.

A little less talking and a little more cooking, eh?

Feast your eyes on the image above. Very fresh looking, right? This meal was so good I could stare at this photo to remember it all year. I won’t bore you with nothing while I drool, so let us continue.

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A few weeks back I ordered a slab of pork belly from one of the farmers associated with my Community Supported Agriculture program. The pork these folks raise is tremendous. D and I always stuck with the pork chops, frankly because they are fast and easy. Truly, I cannot remember when I have had such delicious pork. Always juicy and full of flavor, it is what pork should be. So I finally ventured into the realm of belly.

D and I had the opportunity to visit this farm over the summer. It was fabulous to see not only our pigs, but also our cattle (they also raise grass-fed beef) in action, knowing what we purchase is actually what we are told. (Rather than “free-range”– what does that really mean?!) It is also an amazing opportunity to not only speak to the person who raises your food, but see their practices. Admittedly, to see these animals and think, “I’m going to eat you next month!” is sort of twisted in our modern detachment of food systems. (Going to our CSA’s vegetable farm and noting all the vegetables soon to enter my belly was much more hilarious.)

Our gracious host had us safely in her car as we careened around the 400 plus acreage, showing off vista points, watering holes and different grasses the cattle eat. Next stop was the pig field for feeding time. As we opened the second floor to the barn we saw the pigs in the distance, racing as a seemingly wild pack out of the distant trees for their feed. “They eat a lot of grub and whatever they find in the woods,” N explained, “but we give them a little more protein and grain as supplement.”

With that, she dropped a bucket of grain from the second floor, crashing on and around the pigs, who well, went hog wild pigging out. Piglets were shoved to the outer circle picking at scraps while the more assertive animals took center stage. Once feeding had subsided the pigs headed off to a small pond to retreat in the cooling waters, “Miami Beach,” N noted.

Back to the belly of the matter…

Pork belly comes from the same cut as bacon, though bacon has been smoked or cured. Pork belly is fresh, uncured meat, just as fatty good as bacon. (Mmmm, bacon.) The cut is ideal for braising. The technique leaves the skin crisp, fat oozing and the flesh velvety soft. If you can manage all three in one bite, try not to fall out of your chair as you swoon.

For this cut I adapted a spice rub I found online and braised it about 4 hours. The pork was served as an appetizer at a dinner party that was picked at throughout the night. I was lucky enough to stash away a few pieces for lunch the next day, bulked up as you see it, with rice, pickled daikon radish, fresh carrots, scallions and cilantro. The result? Really, a picture says a thousand words. I’ll just say one more: divine.

I made the daikon radish a day prior to the dinner party. The pickled radish played the perfect part to accent the pork’s flavor and cut through the fat. The only problem? Pickled daikon radish has a horrendous smell. Think men’s used gym socks. But, like many other things that can produce a horrific funk (think some wines), once you overcome your initial fear you’ll be glad you took the plunge.

Do not be daunted by these recipes. They are simple to make and most of the involvement is inactive time. It is a fabulous dish to make on a weekend lounging around the home.

Pickled Daikon Radish
Adapted from epicurious
Serving Size= About 1 radish per 3 persons. Active time= 8 minutes. Inactive time= 24 hours.
daikon radish
equal parts plain white vinegar and sugar
1/4 part salt

1) Julienne the daikon radish (cut into matchstick thin slices) and place in a non-reactive container.
2) Add equal parts white vinegar and sugar until just covered, add 1/4 the amount of salt (to the vinegar quantity).
3) Mix, cover and refrigerate for at least 24 hours before serving.

Braised Pork Belly
Adapted from Dan Barber
Serving Size= 6 persons. Active time= 10 minutes. Inactive time= 8 hours.
1 -3 pound pork belly
4 cups chicken stock or water
2 cups cure mix:
1/4 cup fennel seeds
1/4 cup cumin seeds
1/4 cup ground coriander
1 tablespoon fresh ground black pepper
2 tablespoons ground cinnamon
2 teaspoons whole cloves
1 cup salt
2/3 cup sugar

1) Make cure mix, using fresh whole seeds and grinding, if possible.
2) Rub mix all over pork belly, cover and refrigerate 4 hours.
3) Preheat oven to 250F. Remove pork belly, rinse the cure mix off lightly, place pork in pan and pour in chicken stock, without fully covering the pork. Cook for 4-5 hours.
4) Remove from braising pan, drain, slice and serve.

To Finish the Dish as Above
Serving size= 2 persons. Active time= 10 minutes. Inactive time=30 minutes plus pork belly
1/2 cup uncooked rice, white or brown (I used Basmati)
1 carrot, sliced into matchstick slices
1/4 cup cilantro, chopped
1 scallion, thinly sliced
pickled daikon radish
red chili flakes
pork belly

1) In the last half hour of cooking, make rice and prepare vegetables.
2) Assemble rice on plates, add sliced pork belly over top, a scoop of pickled daikon radish. Divide carrots, scallions and cilantro sprinkled over top. Finish with a pinch of red chili flakes.

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My good friend N from Chicago emailed me this morning for help. Her new bf’s favorite food is paella and she wanted a simplified version of the last paella recipe made here at Just Braise to impress him.

First, let us congratulate N for picking such a winner! I can’t think of anyone I know who would say their favorite food is paella if asked. Maybe my Spanish friend, J, but I think she’s more inclined to Iberian ham. So brava!

N’s concern was the lengthy steps (who has fish stock on hand?!) and that she had never cooked seafood beyond a simple pan-seared fillet.

I applaud her for taking the next step in trying not only new seafood, but a possibly daunting recipe. I also assured her seafood is incredibly simple to make. Just find a good quality source and you’re set. Before I know it she’ll be throwing fancy-sounding (but simple) dishes like linguine in clam sauce together– That’s right, I think linguine sounds fancy. It’s Italian and once you use foreign words in cooking you’re fancy. (So I guess paella is pretty fancy too.)

For anyone wary of paella, whether you are trying to impress a new beau or stock pile your fridge for the week, I implore you to give this recipe a try. I have even included a simplified version with alternatives below the real recipe for the novice. You don’t even need an authentic paella pan– Any large pan (15 inches or more) with high sides (2 inches or more) will work.

The skeleton of this recipe is taken from the same cookbook as the previous paella recipe, The Cuisines of Spain. Paella is definitely not a dish you make once and master so be aware it might not be perfect your first time through. Keep trying. Don’t be scared away by the recipe list either. Most of it is pretty basic. Or, try my simplified version below.

Arroz Con Cebolla Confitada (Rice with Caramelized Onion)
Serving size 6. Active time= about 1 hour. Inactive time=12 minutes.
1/2 pound littleneck clams
1 tablespoon coarse salt
1/2 cup olive oil
1 boneless skinless chicken, cut into 2 inch pieces
2 yellow onions, thinly sliced (or grated)
1 red pepper, thinly sliced
2 cloves garlic, minced
1/3 cup sweet vermouth
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sugar
4 cups fish stock (see previous paella for recipe)
2 tomatoes, halved and grated on large holes, skins discarded
1 teaspoon sweet paprika
Pinch of saffron threads
1 pound calamari rings
2 cups Spanish (short grained) rice
1 pound shrimp, in shells
1/2 bag frozen peas

1) Scrub clams and place them in a bowl of water with the coarse salt. Let them sit for about 30 min or more while you prepare the other ingredients (you do not need these until the end). This gets the clams to release the sand trapped in their shells.
2) In a large (15 inch +) skillet or paella pan, warm the olive oil on medium heat. Add the chicken and cook until browned on all sides, about 8 minutes. Remove and set aside.
3) Add onions, red pepper, garlic, vermouth, salt, pepper and sugar to pan. Cook slowly, stirring occasionally until the liquid evaporates and the onions caramelize, 15-20 minutes.
4) Preheat oven to 500F. In a sauce pot, bring stock to a boil.
5) Turn heat on onions to high and cook 5 minutes more. Add the grated tomatoes, paprika and saffron. Mix to incorporate. Add the squid and mix again.
6) Turn heat to high. Return chicken to pan, add rice and stir to incorporate. Add the boiling stock and let sit for 5 minutes without touching.
7) Remove clams from salted water and place around the top of the dish. Do not bury them in the liquid. Add the shrimp to the top of the dish as well.
8) Bake for 12-15 minutes, uncovered. Clams should open and shrimp should turn pink. Remove from oven once done and set on stove, covered with tin foil for 5 minutes. Tap any clams that have not opened with a fork. If they still do not pop open discard them.
9) Add frozen peas and stir to incorporate. (Heat from the dish will thaw the peas.) Serve with lemon wedges and chopped parsley as a garnish.

A beginner’s paella. This is essentially what I provided to N earlier today. Make it even shorter by removing one of the fish and upping a quantity of another.

Basic Paella
Serving size 6. Active time= about 1 hour. Inactive time=12 minutes.
1/2 pound littleneck clams
1 tablespoon coarse salt
1/4 cup olive oil
1 boneless skinless chicken, cut into 2 inch pieces
1 red pepper, thinly sliced
1 medium onion, thinly sliced
2 cloves garlic, crushed
1/2 teaspoon salt
4 cups boxed fish stock. Alt.: use half clam juice half boxed chicken stock or all chicken stock
1 teaspoon sweet paprika
Pinch of saffron threads
1 pound calamari rings
2 cups Spanish (short grained) rice
1 pound shrimp, in shells
1/2 bag frozen peas (optional)
lemons and parsley for garnish

1) Scrub clams and place them in a bowl of water with the coarse salt. Let sit for about 30 min or more while you prepare the other ingredients (you do not need these until the end). This gets the clams to release the sand trapped in their shells.
2) In a large (15 inch +) skillet with 2 inch sides (or taller) or paella pan, warm the olive oil on medium heat. Add the chicken and cook until browned on all sides, about 8 minutes. Remove and set aside.
3) Add onions, red pepper and garlic to pan. Allow onions to sweat, stir occasionally 8-10 minutes. Preheat oven to 500F. In a separate sauce pot, bring stock to a boil.
4) Add paprika, saffron and rice to onions and pepper. Mix to incorporate. Add the squid and mix again.
5) Turn heat to high and return chicken to pan. Add the boiling stock and let sit for 5 minutes without touching.
6) Remove clams from the salted water and place around the top of the dish. Do not bury them in the liquid. Add the shrimp to the top of the dish as well.
7) Bake for 12-15 minutes, uncovered. Clams should open, shrimp should turn pink and liquid should be evaporated. Remove from oven once done and set on stove, covered with tin foil for 5 minutes. Tap any clams that have not opened with a fork. If they still do not pop open, discard them.
8) Add frozen peas and stir to incorporate. (Heat from the dish will thaw the peas.) Serve with lemon wedges and chopped parsley as a garnish.