Lowcountry Hoppin’ John and Cotechino

Cotechino with lentils is the classic, but in the American south eating black-eyed peas on New Year’s Day is the tradition. So, here the Hoppin’ John stands in for the lentils and a mighty fine stand-in it is too. Making Hoppin’ John is not difficult but it does pay to have a solid recipe to…… Continue reading Lowcountry Hoppin’ John and Cotechino

Plums and Pistachio: Dacquoise, Blueberry Poached Plums, Ice Cream, Chantilly Cream

This is a very good combination of flavors that I tried out in two separate desserts, both are delicious, both imperfect and need some tweaking. The first one is another lift from Daniel Bouloud that features a disk of crunchy chewy pistachio dacquoise with whipped cream and poached plums with a scoop of pistachio gelato. The…… Continue reading Plums and Pistachio: Dacquoise, Blueberry Poached Plums, Ice Cream, Chantilly Cream

Cod, Green Bouillabaisse and Aïoli

It’s very much a stretch calling this mixture of spring vegetables a Bouillabaisse, but it gives you an idea at least about the flavor profile. In Happy in the Kitchen chef Michel Richard serves this “Bouillabaisse” with nothing more than the Aïoli and croutons (like a real Bouillabaisse). I’ve always loved the idea of this vegetable stew that is…… Continue reading Cod, Green Bouillabaisse and Aïoli

Alinea: Pork Belly, Pickled vegetables, BBQ sugar, Grits

How does barbecue done in a three star restaurant look like? Like this dish that I made using the last third of pork belly I had. It’s a one bite of porky smoky spicy and pickle-y goodness! In more detailed terms we have a cube of cured and spiced pork belly, topped with pickled vegetables…… Continue reading Alinea: Pork Belly, Pickled vegetables, BBQ sugar, Grits

Brassicas: Cauliflower, Aligot, Kohlarbi, Leaves

A couple of months ago all kinds of local cabbages, cauliflower and broccoli were available. The different colors of cauliflower alone was very impressive from white to green to orange and purple. I started thinking about one dish that can combine lots of these varieties in various preparation. This delicious and satisfying vegetarian dish is…… Continue reading Brassicas: Cauliflower, Aligot, Kohlarbi, Leaves

Under Pressure: Glazed Breast of Pork with Swiss Chard, White-Wine-Poached Granny Smith Apples, and Green Mustard Vinaigrette

A bit more complicated to make than those delicious pork buns is this dish from Thomas Keller’s Under Pressure using the second chunk of the pork belly I had. Pork and apples is a classic combination that always works well. On top of that we have strong sweet-tart flavors and sharp mustard with chard to…… Continue reading Under Pressure: Glazed Breast of Pork with Swiss Chard, White-Wine-Poached Granny Smith Apples, and Green Mustard Vinaigrette

Pork Belly Buns

When Jason from Yonder Way Farm asked me if I want the pork belly pieces he had on hand as I was picking up some meat from him my instant response was “well, of course I do!” These are nice slabs of about 5 lbs each and around 2 inches thick. I only wish they…… Continue reading Pork Belly Buns

Chicken, Butternut Squash, Carrot and White Wine-Creme Fraiche Dressing

It’s January, the month of resolutions, especially those diet-related ones. Most want to lose weight and get fit. To that end we got a variety of diets and fads that pick up. Some want to go Paleo or low-carb. Other misguided folks are still on the low or no fat bandwagon. Really ambitious dieters try their…… Continue reading Chicken, Butternut Squash, Carrot and White Wine-Creme Fraiche Dressing