Pork stew with cumin, peas, arugula and dark chocolate

We all know how well dark chocolate goes with pork, right? For this reason, when I was developing my "Cooking with Chocolate" class, I decided to feature a pork stew as the meat-course of the evening. To have the best end result, I needed a cut of pork that would stay moist during braising and that didn't require that long to cook (time limitations are unfortunately paramount in hands-on cooking classes). I resorted then to my favorite cut: pork shoulder. I really love its balance of fatty richness and lean tender meat. I usually find it in the form of steaks and oftentimes, I simply love to pan sear them and then smother in strong extra virgin olive oil and zingy lemon juice or better even, lemon salt. A treat for those nights when I am too bored to cook anything more involved.
In the recipe I developed for the cooking class, I decided to use the earthy aroma of roasted cumin as the spice of choice to lace this stew. I chose peas to be the vegetable component since I wanted a little more sweetness in the final dish, beside they pair greatly with cumin.
The dish needed a little vibrancy though and so, to keep it simple but still flavorful, I decided to add some arugula to it. I really like the peppery and slight bitter notes of this leafy green, it really cuts through the richness of the stew.

Dark chocolate is a great ingredient for savory dishes and I really had fun coming up with recipes featuring it like the one I am proposing you today.

Pasta with Zucchini and my second Cooking Class

It never happens but when it does it is in the worst moment possible. How often have we said these words with a cursing tone toward the stars (or the municipal house).
I have been living in Germany for roughly 7 years now and can still count on the tip of my fingers the times that transports have gone on strike, actually I think they are quite under 5 in total and yesterday was one of these.

Cooking classes and my Tomato sauce

March is starting to look like a pretty busy month. Long time has passed since I had so many deadlines and possibilities to earn some money.
Those of you who follow me on Twitter will know that I have started giving cooking classes in my town, Bonn. It took some time for the city (represented by the Volkshochschule) to realize the need of offering public classes in English but once they started I was right there to offer my contribution.
Nothing better than some tasty Sicilian food, right? So I decided to offer two classes delving on Sicilian cuisine (one of them for vegetarians) and so far the answer has been excellent!

An intro on German food and my first cooking class

I did it, I finally started! No, not a diet but giving cooking lessons.
My first attempt at it took place the past weekend with a group of fellow Couch Surfers and we concentrated on German food. Being living in Bonn since more than 5 years now, I think I owe this country some gastronomic interest. I haven't been eating traditional German food very often in these years, mostly because there aren't many restaurants around here that serve this kind of food. German food is mostly a homey kind of food, mostly had for dinner with free flowing bier; the kind of food that Gordon Ramsay will push on a nearly failing restaurant in one of his rescue missions. The food around here is instead mostly Italianised, or Turkish at times; naturally we got our Japanese, Chinese, Thai and now also Tibetan joints but you know these places, they all end up having a shared menu across Europe.
Germany is mostly known for 3 ingredients that make up a typical meal: potatoes, pork and sauerkraut. If French cuisine is a majestic ode to eggs, I believe the German one is to potatoes. Mastering them means mastering two of the main ingredients in our pantry (wheat is mostly exploited in Italian cuisine I believe).