There is still plenty of suckling pig in our freezer: a bit of pancetta, a piece of five spiced pig belly, one more ham, two shoulders, the trotters, the head, and a bunch of bones. We cooked a bone-in loin the first weekend. It was the tiniest loin you ever saw – smaller than rackContinue reading “Cracklings!”
Flaky white fish in a crispy light beer batter with golden fries with a crisp, salty exterior, but creamy and sweet on the inside? It may appear to be an unassuming and simple dish, but it’s not easy to make good fish and chips. Just getting the chips (ahem, fries) right is tricky enough.
I don’t know about you, but for me Thanksgiving is about everything but the turkey. Every Thanksgiving is the same. You grab a little turkey, a little stuffing, some cranberry sauce, and your essential mashed potatoes with gravy. Then, you stare at all the other sides – macaroni and cheese, perhaps some roasted brussel sprouts,Continue reading “Last Minute Thanksgiving Ideas: Mashed Potatoes with Root Vegetable Puree”
Carrots are such a sadly overlooked vegetable. Although they are a kitchen staple, their flavor is so often lost in making stocks, soups, and braises. We rarely appreciate that good fresh carrots have a sweetness and aroma all their own. You may be able to find many different varieties at your local farmer’s market –Continue reading “Honey and Ginger Glazed Carrots”
Glazing is an excellent technique for bringing out the flavor of firm root vegetables such as carrots, turnips, and pearl onions. Here sweet glazed pearl onions are paired with haricot verts – thin and tender french green beans – for a fresh, light alternative to green bean casserole for Thanksgiving. It’s so quick and easy,Continue reading “Haricot Verts with Glazed Pearl Onions”