By JJ Goode
April Bloomfield, the significantly acclaimed chef at the back of the destroy hit big apple eating places The noticed Pig, The Breslin, and the toilet Dory, deals incomparable recipes and interesting tales during this extraordinary cookbook and memoir that celebrates all issues red meat and extra. A lady and Her Pig is a carnivore’s pride, a present from one of many foodstuff industry’s most popular chefs—in the higher echelon along Mario Batali, David Chang, and the mythical Fergus Henderson—featuring attractive illustrations and pictures, and refreshingly unpretentious, remarkably delicious recipes for every thing from re-imagined British pub favorites akin to red meat and Bayley Hazen Pie to complete Suckling Pig.
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Extra resources for A Girl and Her Pig: Recipes and Stories
It’s good and salty, isn’t it? Now you want to add sugar or syrup to your taste. I like my porridge to taste a little salty at first, then fade into sweet. Spoon the porridge into warm bowls and let it sit for a minute. Then carefully pour a little cold milk around the edges of each bowl, so it pools all the way round. Sprinkle a five-fingered pinch of sugar or drizzle the syrup in the center of each and let it melt, then serve right away. Note: This recipe feeds four, but it’s great reheated—make the whole batch even if you’re just feeding one or two.
CUTTING VEGETABLES In this book, I often ask you to cut vegetables such as carrots and fennel into pieces. What I don’t mention, for fear of sounding too fussy, is that I typically prefer to cut vegetables into oblique pieces: angled ones with pointy, tapered edges. They’re more elegant than clumsy chunks and more rustic than perfect cubes. If you’re up for it, here’s how to do it: Take, say, a carrot, halve it lengthwise, and set it flat side down. Cut the first piece on a diagonal, then continue slicing into irregular pieces, sliding the carrot back and forth with your other hand between each cut.
AT THE MARKET Please buy great ingredients. I insist on it in my kitchen, and I’m quick to have a fannywobble if the parsnips are spongy or the greens have begun to go limp at the edges. If what you’re planning on cooking with doesn’t look nice at the market, alter your dinner plans. Talk to your butcher or fishmonger and make it clear that you’re after the best he’s got. Or order in advance—sometimes that’s the best way to be sure that you’re buying tasty proteins at their prime. Set your standards high: you might not always meet them, but you will always be better off in the end.
A Girl and Her Pig: Recipes and Stories by JJ Goode