3eme soiree du porc
this recipe is for the weekend, as it takes up a large chunk of your day, but it has a pretty high upside. this is my take on the traditional mexican stew, posole – essentially a pork and hominy stew. i had pork neck bones […]
Tag: pork
take this easy path to pork heaven
i have fond memories of the pig ‘n’ pepper fair in westford, ma, from my childhood. my best friend’s mother ran the pepper tent, where people entered pepper products to be judged, and we helped out and ran around the fair. one of the staples […]
exhausted (pork v)
i am exhausted. i have been sleeping poorly all week, probably from attempting to wake up well before my body really wants me to. so then i’m half asleep for anywhere from half an hour to three hours, and i’m sure it’s messing up my sleep cycle. i should really learn to leave well enough alone.
but more to the point, i was going to make the hainanese chicken recipe from mark bittman’s column last week, but decided against it because it would take too long. of course, i still ended up cooking for a good three hours or so, roasting pork v. nothing too fancy, just regular dinnertime fare.
i’m being facetious. it’s true that it wasn’t that fancy, but it also wasn’t regular dinnertime food. it was friday night relaxation cooking: roast pork tenderloin stuffed with sage and coriander seeds, and wrapped in bacon; roasted potatoes; sauteed spinach; and pumpkin pie. this sounds a lot more involved than it was, really, and i’ve made all of these things before so that’s where it’s not so fancy. nothing experimental, nothing i hadn’t tried before, because i really just didn’t feel like i had that much energy to expend. the biggest flourish of the meal was the pumpkin pie, which i decided to make as i was lying on my bed working during the day, since it was cold and rainy outside. (more…)
pork products (again)
just a brief rundown of recent dinners: posole (pork and hominy stew) buttery cornbread with caramelized corn and scallions made this with c – she made the posole and i made the cornbread. one really shouldn’t take as long making cornbread as i took, but […]
top chef missteps, plus dinner
oh, top chef. who works on this show, anyway? i just watched the season premiere and the judges blasted a guy who had no idea what piccata was. true, he should have looked it up (and not made the thing that he made based on […]
a story about bacon
one day, a pound of bacon walked into the kitchen. it accidentally walked into a skillet, but jumped out after getting a little toasty. some onions took its place with a little thyme, and the whole group took a dive into pasta, finding eggs and cheese at the bottom. and the bacon liked the eggs and cheese so much that it jumped up and down so everyone could get eggs and cheese with their pasta.
it seems like many of my food stories are about bacon or some other pork product, huh? this will remain the status quo unless my roommates talk even more about anatomy classes and the resemblance of…yeah. no worries. i’m still a meatitarian, albeit one that very much likes vegetables.
this is the second time we tried a carbonara – the first time ending up not really that creamily eggy. this time, for some unknown reason, was pretty darn good – so good that i am even writing up the recipe! the basic procedure is to add the peas to the pasta when it’s almost done, and i think that cooled the whole mixture enough to not curdle the eggs when mixed with it; then the hot onion mixture cooks it completely. that’s my guess, at the very least. (more…)
another foray into the world of pork
as you know, i like pork. last week carrien and josh had gone to market basket to procure beef to grind it at home for burgers, and they picked up some pork ribs as well. …unfortunately, by the time that i actually had the time […]
pork + ricotta = love
if pork and quenelles had a love child, i imagine that it would be these meatballs. not that i’ve ever tasted quenelles (a delicate sort of french dumpling that is made of a mild white meat or fish, and poached), but i’ve always thought that […]
pork = love
after having dinner made for me on consecutive days (tuesday, bread pudding at 44, and wednesday, really excellent thin fettuccine with a roasted tomato and sausage sauce, at 24), i made dinner for 24 and 44. i wanted to do something fairly involved, so i did a chard tart from the joy that sonia had made a few months back – kind of like a quiche with much less egg and a whole lot of parmesan; braised pork ribs with sage and coriander seeds; arborio rice with onions and sage; roasted skinny asparagus; and a ginger cake with pears in a cognac-caramel sauce.
anyway, this was a totally unhealthy (ok, not that unhealthy, but it wasn’t great for you either, what with the massive amount of parmesan and the ginger cake’s caramel sauce) dinner, but it was really excellent – the coriander seeds and sage are a really excellent combination. after having made braised ribs more than a few times, they turned out especially well this time. and i think this was due to the cooking time, which was close to three hours. this is my favorite pork dish because it requires so few ingredients, and always tastes good, no matter what you do to it. this is essentially due to the cut of meat being pork that’s bone-in – that’s where all the flavor comes from. it’s also a cheap dish to cook, as ribs often go on sale in all seasons, and are a cheap cut even when not on sale. add the onions and some herbs, and it’s pretty sublime. (more…)
saucissons de porc, je vous ai battus
take a moment to ponder the following phrase: “sausages with sherry caramel glazed pears.” have you ever heard anything more wonderful in your life? it was even better than i could have expected. sausage? glorious. sherry? sure. caramel glazed pears? oh yeah. then, i was […]