The Lederman Kitchen

If you are making pulled pork, invite some friends over.  It's impossible not to make a lot.  Michelle has been asking me to try my hand at this for a while, so I finally decided to give it a shot.  It's definitely not an everyday meal but is perfect for Sunday night and a group of friends.   I paired our pulled pork sandos with creamy coleslaw, baked beans, and homemade potato chips.  Crazy delicious... I read a few recipes that called for a 5-7 lb pork roast (shoulder or Boston butt).  Mine was only 2.5 lbs and we had dinner for 4 and a ridiculous amount of leftovers.   You'll need a few hours to roast this bad boy and: 1 pork roast (again, mine was 2.5 lbs but you can go bigger if you have a big crowd) 3 tablespoons of paprika 1 tablespoon of garlic powder 1 tablespoon of brown sugar 1 tablespoon of dry mustard 2 tablespoons of kosher salt Hamburger buns For the coleslaw: 1/2 cup mayo 1/4 cup sour ...

I am not the biggest broccoli fan.  I think that it has more to do with the texture though, because I love cream of broccoli soup.  This recipe that Michelle found on Real Simple is a great way to get that same creamy taste but without the cream.   For super simple soup for 4, you will need: 1 tablespoon olive oil 1 medium onion 1⁄8 teaspoon crushed red pepper (optional) 2 cups stock (I used chicken stock) 1 bunch broccoli, florets roughly chopped and stems peeled and sliced (about 7 cups) 1 large russet potato (about 8 ounces), peeled and cut into 1⁄2-inch pieces kosher salt and black pepper 1/2 cup of grated sharp cheddar cheese To get started, chop the onion and peel and chop the potato. Next, heat the oil in a dutch oven and add the onion and red pepper.  Cook for a few minutes until soft. While the onion cooks away, wash and cut the broccoli into manageable florets. When the onions are soft, but not brown...

It's been cold here in the City.  After a long holiday weekend in Portland with the in laws, I didn't feel like fussing over a big dinner.  Beef stew was a great one pot option.  It's comfort food at it's finest and perfect for a cold winter day. For some serious stew, enough for 4 people: 2 lbs of steak (I used stew meat, it's readily available at the butcher counter this time of year) 2 onions I also used cippolini onions, but they're optional. Just peal and leave whole, they get super soft and sweet. 5 carrots (about 1 lb) 1lb of fingerling potatoes 1 lb of crimini mushrooms 1 bottle of red wine 3 cloves of garlic 2 cups (or more) of stock -  Beef is traditional, but I had homemade turkey stock on hand that I used. 2 tablespoons of flour 4 tablespoons of butter  1 tablespoon of thyme Olive oil Salt and Pepper This is a great Sunday dinner.  It's simple to make, but like most soups or braises, it just takes a wh...