Savory Barley Porridge with Parmesan and Soy by Alison Roman

Jordan and I spent our first two years of marriage living in Berkeley, CA. We rented an apartment that was approximately 400 square feet, which we lovingly called “the shoebox.” It should have been a studio, but in classic Bay Area fashion, they put a wall in the middle so they could call it a one-bedroom and charge more rent. The kitchen had a small stove and oven with one rack that couldn’t fit standard-sized baking sheets. Cooking took longer with less oven space to work with, but we made do. We shared one tiny closet, had no heating or air conditioning, and still, loved living there. 

Most Saturday mornings, Jordan could be found at his desk (it took up a third of our living room) studying. These were some of my favorite mornings because I could spend them any way I liked. Sometimes I’d go to the farmer’s market, sometimes Philz Coffee, but more often than not, I walked over to Acme Bread. Acme is primarily a bakery with a constantly long line of people waiting to purchase bread, no matter the day of the week. They converted a small room off the side of the bakery into a coffee bar where you can order from a very short, locally-sourced food and drink menu. Most weekends, I ordered coffee and sweet porridge, a blend of various grains, cooked in whole milk with housemade jam and shaved almonds on top. I ate it slowly and read a book or people-watched after the many characters that came to stand in the bakery line. 

a polaroid of me at Acme Bread

Acme also served a savory porridge, but I never had the guts to try it. I just couldn’t get behind eating salty grains for breakfast. Which is why it took me eleven months to finally cook Alison’s savory porridge. Of course, I’m going to say that (surprise) it’s actually really good, and I wouldn’t mind making it again. But you knew that was coming. To me, savory porridge is the right breakfast for mornings when you don’t want to eat right away, but you have the energy and the time to stand by the stove for a while. Personally speaking, I don’t have many mornings like that, so porridge will have to be a rarer occasion. 

Alison provides us with many topping options for this porridge, most of which I followed to great contentment. While the barley and millet cooked, I assembled the toppings. I had leftover mushrooms on hand from Alison’s Chicken Soup, which I sauteed. I had an extra leaf of swiss chard from re-making Alison’s Harissa-Rubbed Pork (a true winner). I tossed in some leftover scallions and some briefly toasted buckwheat groats. I tried to poach an egg, to great failure. I salvaged the yolk, but most of the egg whites were scattered about in the water. Someday I’ll figure out how to properly poach an egg, but this day was not that day. 

Parmesan and soy sauce are what make this porridge from a flavor standpoint. I even found myself adding more soy sauce than is called for to my bowl. All in all, it was a delightful breakfast, not to mention a filling one. I felt very “Bay Area” while eating it. 

Pro tip: If porridge leftovers aren’t exactly something you want to eat, then I recommend dividing the recipe by the exact amount of people who will eat it. I.e. If you’re going to eat this by yourself, I think it’s safe to make a fourth recipe. 

195 recipes cooked, 30 to go.

Harissa-Rubbed Pork Shoulder with White Beans and Chard by Alison Roman

You know that feeling when you’re eating a bag of Flaming Hot Cheetos and your mouth is on fire but you still can’t wait to eat another one? It’s a scorched craving sensation; the burn you can’t wait to feel. 

This was exactly my experience with this pork shoulder recipe. I hate to love it. It set my mouth on fire and left me wanting more. For Jordan, he just loved it – no fire (I have a low spice tolerance). 

This recipe requires almost no work – dare I say it’s the easiest “main course” recipe of Alison’s thus far? First, the pork is rubbed with a marinade made of harissa paste (a whole half-cup!), tomato paste, brown sugar, distilled vinegar, and salt and pepper. This is the most hands-on part, and it’s over before you know it. The pork and 1.5 cups of water take a shallow dive into a dutch oven to cook, lid on, for 3-3.5 hours at 325. The low-and-slow braising method strikes again! 

Once the meat is close to falling apart and the smell is impossibly good, two cans of rinsed and drained white beans join the fun, lid off, for about 45 minutes at 425. I chose Great Northern instead of Cannelini. Mostly because that’s what I had on hand, but also because Great Northern tend to be stronger and lose their structure more quickly. During their time in the pot, the beans soak up a majority of the liquid. 

Before plating, a bunch of torn swiss chard and sliced preserved lemon get stirred into the beans to wilt. What results is a tender, fall-apart pork bursting with spicy, rich flavor, and softened white beans and chard with briny lemon that do just enough to counterbalance the heat. I still needed a glass of oat milk to calm down my tastebuds, but to Jordan, it was absolutely perfect. And both of us wanted more. 

I left for a quick trip the morning after I made this, but I’m told that the leftovers were just as excellent. 

78 recipes cooked, 147 to go.

Lemony White Beans and Escarole with Anchovy and Parmesan by Alison Roman

To the three of you who read this blog somewhat consistently — I know that you know that I’m obsessed with beans, and saying so again will sound awfully redundant to you…. But what else can I express other than admiration for this versatile source of protein? And here, another way to make them that isn’t tomato-oriented or meant to fill a tortilla. An entirely new way to treat your beans! 

We’re talking oodles of garlic, anchovies, capers, and red pepper flakes, each infusing a small pool of olive oil. Cannelini beans marinating in the umami-rich liquid, losing all sense of having been in a can. Big pieces of torn swiss chard (or escarole) — some wilted, some fresh. Parmesan shavings, parsley and fresh mint scattered over the top. We’re talking lunch, dinner, a midday snack, or a midnight snack. Main dish or side dish — your call. 

I’ve made this twice in the past week. (When I enjoy something, I want it again right away.) Once it was served just by itself for dinner. The second time as a side with Alison’s Grilled Lamb Shoulder. Both were excellent. 

Here are some ways that you, too, could make this dish over and over without getting tired of it:

1. You could forgo the greens and just make the beans. 

2. You could swap the chard or escarole for kale. 

3. You could ditch the greens, double the parmesan, melting it over the beans under the broiler, and serve it with crackers like a dip. 

4. You could spread the beans over sourdough toast. 

Once again, Alison has presented us with yet another inventive way to make beans the center of everyone’s attention. She has my attention, at least. 

54 recipes cooked, 171 to go.