In honor of this month’s #charcutepalooza challenge over at Mrs. Wheelbarrow, I’m reposting this soppressata recipe from a couple years back. Wishing all who take up the challenge well. Happy curing! While David Lebovitz considers molecular gastronomy and The Alinea Cookbook in a long and thoughtful post today (he approaches with great skepticism, as he’s a traditionalist at heart, and leaves with appreciation having come back round to where he’d begun but by a whole new route), I would like to consider some of the oldest molecular gastronomical magic known to man. Combining ground pork and salt and seasonings, introducing to it some microscopic creatures, and waiting for it to dry a little, to achieve a tangy flavorful sausage that has never gone above room temperature. In December, a few of us went in on a pig. One of the Read On »
Posts Tagged: recipe
These are some of the pix we didn’t use in the new book, Ruhlman’s Twenty, and I wanted to share them because they make me hungry for pork belly. But when I sat down simply to mention this dish, Crispy Pork Belly with Miso-Caramel Glaze, it surprised me with all the lessons it has wrapped up in it. First of all, it’s a delicious dish (I was delighted that Rob Misfud, in his review of the book in Toronto’s Globe and Mail, tried it and loved it—while it’s not difficult, it’s more involved than most of the other recipes in the book). But go below the deliciousness and you will see it’s a lesson in braising, in understanding the nature of pork skin, of the power of sugar, of using a definitively sweet ingredient in a Read On »
Davis Lebovitz writes about making chocolate ice cream from Jeni’s Splendid ice Cream at Home cookbook, via David Lebovitz.
Even James, the guy who handed me a bag of 20 pig ears, gave me a funny look. “What do you do with ‘em?” It’s not obvious, even to farmers, not in America. It wasn’t obvious to me till I had my first one several years ago at Michael Symon’s Lola, fried crispy on the outside, gelatinous and chewy on the inside, their richness offset by the sweet-sour heat of pickled chillis. Michael said he’d had a similar reaction when he’d first had one from Mario Batali. Where did Mario first have them? “The ears were a prized part of eating whole suckling pigs on weekend lunches in Segovia, Spain, near where we lived in Madrid throughout high school,” he said in an email yesterday. “I’ve lived for ears and cheeks ever since!” How Read On »
I accidentally upgraded my wordpress account and it wreaked havoc. Lost all kinds of posts and it broke countless links. F@$#! One of the many post sent off unanchored into the ethernet was this guest post (and photo) by freelance writer Stephanie Stiavetti. As with her gluten-free fried chicken, enough people have asked about it that I’m reposting it again. I’ve really only recently become aware of what a rotten disease celiac is, especially for people who love to cook, and to eat, and to write about it. This post with Carol Blymire (alineaathome.com) describes the situation, um, vividly (the post also has glutenfreegirl‘s awesome pizza dough recipe). It’s also impressed on me how important it is for chefs to understand celiac disease and gluten-free cooking. Stephanie Stiavetti, a social media consultant and reluctant techie based Read On »