I will kick this off by saying that this is every bit as delicious and as satisfying as it looks. It’s a great comforting combination of a cured piece of pork belly, a perfect impeccably cooked portion of loin, tart cabbage cooked with onions and bacon, seared marinated mushrooms and a rich flavor-packed pork sauce [...]
Archive for the ‘Green Vegetables’ Category
The Fat Duck: Pot-Roast Loin of Pork, Braised Belly, Gratin of Truffled Macaroni
Posted in Book Recipes, Food, Green Vegetables, Mushrooms, Pasta and Noodles, Pork, tagged Braised Cabbage, Comfort Food, Heston Blumenthal, Homemade Pasta, King Trumpet Mushrooms, Pork Belly, Reduced Sauce, Sous Vide Pork, The Fat Duck on February 8, 2012 | 2 Comments »
Alinea: Pork Cheek, Pumpernickel, Gruyere, Scallions
Posted in Book Recipes, Food, Green Vegetables, Pork, tagged Alinea Recipe, Caramelized Onion Powder, Caramelized Onion Salt, Grant Achatz, Panko, Pickled Green Onions, Pig Jowl, Raisin Sauce, Sous Vide Pig Jowl, Worcestershire on January 3, 2012 | Leave a Comment »
This dish belongs in the spring section of the Alinea book. With ramps and green garlic as two of its main components (ramps goes where that scallions is in the heading of the original recipe) it really can only be served on their Spring menu. Ramps are wild leeks that look like a cross between a leek and a green onion. Their [...]
Cassoulet and Green Salad, Country Bread and Red Wine, Walnut Tart – A Dinner from Southwest France
Posted in Baking, Book Recipes, Bread, Breads and Pies, Duck, Food, Green Vegetables, Legumes, Pastry, Pork, Sausage, tagged Cassoulet de Toulouse, Clay Pot Cooking, Duck Confit, French Cooking, Homemade Sausage, Paula Wolfert, Toulouse Sausage, Winter Bean Dishes on December 4, 2011 | Leave a Comment »
A long titled post suitable to a properly labor-intensive and delicious cold-weather meal. Both the Toulouse-style Cassoulet and the Walnut Tart are based on Paula Wolfert’s recipes in her book “The Cooking of Southwest France“. The bread is the Pain de Campagne (country bread) recipe from Peter Reinhart’s “The Bread baker’s Apprentice“. Making a proper Cassoulet is a good bit [...]
Beet and Citrus Cured Salmon
Posted in charcuterie, Fish, Food, Green Vegetables, tagged Charcuterie, Cured Meats, Michael Ruhlman, Pickled Onions, Rye Bread, Salted Fish, Yogurt on September 11, 2011 | Leave a Comment »
Salmon was the first meat I ever salt cured back when I got Ruhlman’s book Charcuterie. It’s one of the easiest of the cured meats because it requires little investment and very little time compared to a Bresaola or a cured fermented sausage like salami. Basically all you do is rub a salmon fillet with [...]
Yellow: Tomatoes, Saffron, Corn, Virtual Egg
Posted in Book Recipes, Eggs, Food, Grains, Green Vegetables, Pastry, tagged Michel Richard, Pickled Mustard Seeds, Preserved Lemon, Summer Dish, Vegetarian, Yellow Tomatoes on August 28, 2011 | Leave a Comment »
A while back I was making a chicken stew that included saffron, a Tagine really. The saffron needed to soak and flavor a portion of chicken stock that I had put in a white bowl. The color was so pretty with the deep rich yellow of the saffron threads slowly diffusing and swirling into the clear [...]
Virtual Egg
Posted in Book Recipes, Dairy, Food, Green Vegetables, tagged Egg Shapes, Gelatin, Michel Richard, Mozzarella, Vegetarian, Yellow Tomaotes on August 21, 2011 | 2 Comments »
Of course it’s a gimmick, but it is so cool. It’s also great to see the look on your guests face when they bite into one of these expecting a good old egg and then doing a double take. Their brain is telling them that this is an egg but the signals they are getting from [...]
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