Today’s lunchbox of Bahn Mi Lettuce Wraps, includes a wheat-free, slow roasted variation of Sam Sifton’s Vaguely Vietnamese Slow Cooker Pork Tacos. Sifton’s recipe calls for hoisin sauce, which contains wheat, so we substituted tamari (gluten free soy sauce), brown sugar, and some fruit preserves. Since we don’t have a slow cooker, I also modifed the preparation for … Continue reading
“What am I going to have for breakfast?” It’s Day 2 of the Atkins plan, and it’s a good thing we are still allowed coffee and tea, because D. and I are not allowed our usual breakfast foods. His energy bowl of granola and pureed frozen fruit, acai berry, and fresh bananas? My yogurt, fresh fruit … Continue reading
Superbowl Sunday morning, I couldn’t think of a better place to be than sitting on the fire escape, watching smoke billow out of our brand new Big Chief electric smoker. D. set a fan in the window to keep the smoke blowing outward, but that didn’t keep the warm smell of hickory from filling the … Continue reading
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 rack … Continue reading
D. and I are keeping our promise to our little suckling pig to make it delicious, and not to waste a bit. Earlier this week we were craving pasta carbonara, and I thought, what better way to put our suckling pig pancetta to use? Not only was it super easy, we were able to make … Continue reading
Italians don’t eat brunch. At least not that I could tell. I traveled northern Italy for over two weeks in 2012. For our morning meals we drank espresso and ate bread, charcuterie, cheese, and sometimes some fruit. But from Venice to the Ligurian coast, I never saw a poached egg, anywhere. So when a friend … Continue reading
When my rep from D’Artagnan texted me to ask if I wanted a suckling pig, how could I say no? Normally they are special order, but he had a cancellation and neither of us wanted it to go to waste. So having never worked with suckling pig, I took a 25 pounder home to experiment. Confronted with … Continue reading
