I’ve been scratching my head over how to describe porchetta - so i got some help. Are you ready for a moment of Wikipedia wisdom?

Porchetta /por’ket:a/ is a savory, fatty, and moist boneless pork roast of Italian culinary tradition. The body of the pig is gutted, deboned, arranged carefully with layers of stuffing, meat, fat, and skin, then rolled, spitted, and roasted, traditionally over wood.  Porchetta is usually heavily salted in addition to being stuffed with garlic, rosemary, fennel, or other herbs, often wild.

Ahhh! I couldn’t have said it better myself.

It’s only logical that something as delicious as porchetta would end up on a pizza. To complement it i used a little tomato sauce, red pepper flakes, caramelized onions, artichokes and aged sheep’s milk and got one of the most succulent, spicy, yeasty, piece of pizza i’ve eaten in a coon’s age - but there’s no rule here - the sky’s the limit is the extremities of your pizza. Feel free to experiment but don’t skimp on the pork. Never. Ever.

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I’ve been a bit silent of the blog this past week because i had to catch up on real life for a little. Now that’s taken care of i’m back to the land of delicious food and friendly people. I’m often accused of making complicated dishes. The truth is, most of what i do on this blog is really not that hard. I just make it look complicated. It’s part of my job.

Sometimes it takes very little efforts to create a great dish and that’s when it’s crucial to have quality ingredients. The sweet, fatty part of a wild salmon for example needs little adornments to turn into something truly memorable. In this case all it took was some chopped chives, olive oil, lemon zest and salt. You could stop there and have a delicious appetizer in minutes. I was lucky enough to have a (smuggled) piece of karasumi (the Japanese version of Bottarga) which i finely grated over the top with the help of a microplane grater, and what a surprise this was. Karasumi has a rich, salty flavor and a waxy bite and mouth feel that paired particularly well with the lemon zest and the fattiness of the salmon. It took my taste buds on a joy ride. I also wanted to provide a gentle heat so i used a little drizzle of mustard oil. Complicated.. i think not!

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I don’t want you to think that i had so much free time in my hands that i had fun shaping the meringue on my Meyer lemon pies to match the surrounding peaks. I came back from my trip to Aspen, Colorado alright. It’s been a busy two weeks and i’m trying to slip back into blogging mode. I haven’t had too much time to photograph new dishes while i was away for the simple reason that i was busy cooking for a dozen (fancy) people every night. Let’s feel fortunate my friends that this innocent Meyer lemon meringue pie escaped the wrath of those hungry people. In order for that to happen our little pie had to hide, yes.. hide.. in a dark corner of the refrigerator overnight. Brave little thing.

I like to make individual lemon meringue pies when they’re to be served at dinner parties since it can be tricky to make neat slices out of a larger one. Plus, let’s be honest, it’s way nicer to get your own personalized lemon meringue pie. I used a graham cookie crust on these just because it’s more fun that way. At least i think so.

I love the sweeter, fragrant aroma of Meyer lemons but if you’re looking for a more acidic finish don’t hesitate to go for regular lemons (or a combination of the two). Also try adding basil to the lemon curd to make a completely different - and inspired - dessert. Yes. Really!

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I asked the lovely Mel of Gourmet Fury if she would like to guest post for me while i’m away working in Aspen, Colorado for a week. Not only she agreed, despite her hectic schedule, but she did it so well that i’m considering leaving her the keys to my blog indefinitely. Ok not reaaally, but look at that vibrant chimichurri, and good gawd.. look at those perfectly marbled pork cheeks… and that.. that kabocha parsnip purée! Mel is from the Olympics host city of Vancouver. So go check out her blog for up-to-the-minute news about Vancouver specialties, fabulous recipes, or just because she’s cool, sexy and damn talented. I leave you in good hands, my friends. Show her some love.

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When dear Zenchef asked me to write a guest-post, I agreed without hesitation because we’ve got each other’s back like that. I not only admire his obvious talent, I also love how approachable and sincere he is.

When I agreed, it slipped my mind that his trip falls on the Chinese New Year and Valentine’s Day weekend. What’s more? OLYMPIC MADNESS. The Vancouver 2010 Olympics opened last Friday and I was dashing to meet writing deadlines. My frazzled mind drew a blank on what to cook.

Aside: Here’s a round-up of the best eats in Vancouver to entice you to visit me in the most beautiful and livable city in the world.

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Are you feeling ambitious? I compiled a few recipes for your Valentine’s day. If this menu doesn’t get you lucky, i don’t know what will. Just click on the pictures. It’ll take you right to the recipes. Enjoy!

Yukon Gold Potato Blinis

Ahi Tuna Tartare w/ Avocado, Crispy Shallots & Soy-Sesame Dressing

Ten-Spice Rack of Lamb with Cucumber-Mint Relish

Gianduja Molten Cake with Hazelnut Gelato & Brittle

I realized i don’t have a whole lot of simple fish recipes on this blog which is a shame because i cook tons of it at work. So in an effort to balance things out… you’re all getting some fish tonight. Yes, I want my readers to be on a balanced diet. That’s how much i care.

I’ll try to keep it simple and to the point today because i gotta go back to packing for my trip to Colorado. This dish is inspired by Suzanne Goin of restaurant Lucques in West Hollywood who has, in my opinion, a special knack for clever and unpretentious flavor combinations that really work. What attracted me to this dish in the first place is the unusual combination of farro and black rice. Not only it looks black & white cool but i love the chewy but substantial texture that absorbs all the juices. When it’s tossed with baby spinach (she does it with pea shoots when they’re in season) it creates the perfect canvas for fish.

You could use the fish of your choice here, of course, but the meat of a striped bass is just perfect because it’s a happy medium between flaky and meaty: Its texture lies between cod and swordfish. The taste, like most fish, varies depending on where it was caught and what it was eating but from my experience you can’t go wrong with striped bass, it’s consistently delicious.

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I posted a chestnut mille crêpes recently and at this point you’re probably thinking that i’m obsessed with crêpe cakes, and that i need help. Sure, i’m obsessed with eating them but unfortunately my insurance company doesn’t reimburse this kind of therapy yet. While this mille crêpes looks similar to the last one i made, each version is quite unique and this might be my favorite of the two with its chocolate crêpes layered with orange pastry cream and the drizzle of orange caramel. It’s a pretty incredible dessert, if i dare to say so myself. And i think it deserves a little post.

I like to trick people into thinking mille crêpes are a lot of work to make while in fact, they’re quite easy. Apparently, i’m not the only one. Some well-known bakeries are not afraid to charge up to $85 for a cake like this. I wonder if that makes me a big doofus for revealing the recipe? Just give me 25¢ on the slice and a hug if you decide to open your own bakery featuring this recipe. I’m easy.

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It’s time for the monthly food fight hosted by Mel of Gourmet Fury and Leela of She Simmers. The theme ingredient this month? [drum rolls] ..Mushrooms!! My submission is this simple but sophisticated appetizer that everyone can make at home in a snap. Well, if you use store bought puff pastry that is. If in a moment of folly decide to follow Pierre Herme’s puff pastry recipe be warned that you might get lost in the butter jungle and never, ever be seen again.

This mushroom and gruyère tart will appeal to all of you mushroom amateurs out there. Puff pastry rounds, squares, rectangles or whatever shape makes you happy are topped with a mixture of fresh ricotta, thyme, gruyère, and wild mushrooms. You can pretty much use any variety of mushrooms you like, just sauteed them until tender, chewy but still a little crisp. What makes this mushroom tart different from the others is the layer of ricotta and gruyère at the bottom that turns into oozy-cheesy goodness when baked. Everybody knows that bubbly cheese is mushroom’s best friend. The little herb salad and the balsamic reduction respectively refresh and accentuate those earthy flavors which round things up quite nicely. So here you go, Mel & Leela. My submission to this month’s Beet & Squash You!

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South African baby pineapples, also known as Queen Victoria, boast a gorgeous prominent golden color which immediately caught my eye at the market the other day. I couldn’t resist buying a few. Not only they are fragrant and sweet with a bold, rich flavor but get this - the inside is entirely edible, so no need to remove the core. Groovy, isn’t it?

When you come across a fruit that’s already perfect it’s almost a crime to mess with it too much. On the other hand, i would feel equally guilty to write a post about sliced pineapple. I don’t want you, my dear readers, to ask for a refund on this post. What do you mean it’s free!?.. Really?..err .. nevermind, then. Anyway i decided to build great flavor into the fresh pineapple without too much extra fuss. I’m a big fan of caramelized pineapple, so much in fact that i often serve a composed dessert that consist of caramelized pineapple with a flourless walnut cake and a rum sabayon at dinner parties. While it’s a great dessert it’s still a bit too much for these baby pineapples. Simple is all you want sometimes.

The perfect counter-balance to the exotic aroma and deep caramel tones is a simple, refreshing coconut sorbet. It goes well with the tropical theme of our story and it’s a match made for the Gods but wait, there’s more…

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I’m blogging backward so if you read my last post you already know what i did with the leftovers from this project. If you didn’t, go there… and quick!

Sure, this oxtail and foie-gras terrine has the coarse appearance of a geological sample but i can guarantee you there’s no spinosaurus fossil stuck in there. The wine-braised oxtail meat, sweet, rich and tender, wraps around the silky foie gras, picks up contrasting tones from the artichokes and vegetables, earthy flavors from the mushrooms and then dissolves on the tongue to tickle your senses.

Not only oxtail is a delicious cut of meat but it contains so much cartilage, marrow and tendons that the long braising period turns the braising liquid into an intense broth loaded with natural gelatin. Strain and let the broth cool off and you end up with a dense meat jello. Yes, i’m aware that meat jello sounds disgusting. I promise i won’t say meat jello again.

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