Tag: pork
Sausage, take two
Soon after my first sausage-making experiment, I went ahead and bought the sausage stuffer attachment for the KitchenAid food grinder. Now, this piece of equipment has a pretty mixed review history online, so I was a little worried that...
One Local Summer #6: Pork Chop!
This week's local meal was a free-range pork chop from Wilklow Orchards, steamed baby artichokes, and corn on the cob. Everything was purchased at the Grand Army Plaza Greenmarket. Nothing exotic, but quite tasty. I would say that it...
Daring Cooks: Chinese Dumplings
This month's Daring Cooks challenge is Chinese dumplings, presented by Use Real Butter. This is my first challenge for the Daring Cooks, and the topic choice could not have been more fortuitous. Not only have we been really excited...
Fukuoka and Dazaifu
Our first stop in Japan was Fukuoka, a pleasant city that felt very bright and clean in the early-spring warmth. Fukuoka may sound more familiar to some if I mention that what is today Fukuoka was once two cities:...
Ubud
Bali is lush. The rustling waves of emerald rice fields are crested with frothing fronds of palm, and the stones of the temples are hidden by thick green moss. Everywhere are brilliant blue bumbling flies the size of your...
I couldn't wait!
I said I couldn't wait, and in fact, the day after canning my sauerkraut, I had to go out and buy some sausage so that I would have an excuse to open up one of the jars. Ohmigod, this...
Rustic pâté
I was surprised at the beauty of the chopped meat, glistening under a layer of beaten eggs and flour, browned corners of liver jumbled with marbled pink pork belly. The smell of rich liver and sweet shallots, sautéed hours...
lard is not a four-letter word
School-yard epithets to the contrary, there is nothing derogatory about the word lard. Lard, along with saturated fat, has plenty of monounsaturated fat, vitamin D, and stearic acid (and while I don't happen to think there is anything wrong...
One Local Summer #7: Pork cube steak, tomato salad and yogurt
Two things are responsible for this week's local meal: the first tomatoes of this summer's CSA share, and the heat that is making me loathe to use the oven. Making granola yesterday was bad enough - just standing next...
One Local Summer #5: Slow-cooked pork, polenta and kale
This weeks local meal comes courtesy of one very non-local appliance, my rockin' Sanyo ECJ-D100S Rice Cooker. This little beauty not only cooks rice, grains and porridges of all sorts to perfection, it has a timer that can have...
Guanciale Taste Test
Today I put the guanciale to its first test. While guanciale's rich flavor is generally best-suited to a foundational role in a dish like pasta all'amatriciana or carbonara, I decided to sauté the guanciale alone and serve it over...
Guanciale, Part 1
About a month ago, I headed down into our basement and strung two pieces of salted pork from the ceiling. I jerry-rigged a cardboard canopy to protect them from ceiling dirt and paint chips, and tilted the dehumidifier to provide...
