Day into night at home / 01

Welcome to day into night at home! I’m so excited you are here.

Below is a welcome menu. A little something from me to you separate from the other meals coming your way. I hope you enjoy it, Ana xx

The Menu

Chopped salad with herbs, olives, and pistachios
Pork meatballs & Yellow split pea puree
Flan

Welcome to day into night at home! I’m so excited you are here.

Below is a welcome menu. A little something from me to you separate from the other meals coming your way. I hope you enjoy it, Ana xx

moodboard

Space to say something about the moodboard

playlist

Space to say something about the playlist...

For some time I’ve been wanting to make pork meatballs seasoned with the flavors of the roasted pork I grew up eating in Puerto Rico. The meatballs rest on a bed of pureed yellow split peas, because sometimes eating pulses where you would maybe eat a mash is great. 

 

The puree is my attempt at bringing back with me to Brooklyn a little something of a night spent eating on the patio of a restaurant called Ama Lachei in Athens. In Greece the dish is served with caramelized onions, raisins, and capers. Puerto Rican food sometimes has raisins and capers too so it feels like a good pairing. Instead of topping the puree with caramelized onions I moved them inside the meatballs, an idea I got from my friend Tessa that brings extra flavor and moisture to them.

 

For this menu start with the flan so it has time to set in the fridge. While the flan is in the oven make the caramelized onions. Those are the two most taxing parts.

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