By JJ Goode
April Bloomfield, the seriously acclaimed chef in the back of the ruin hit long island eating places The noticed Pig, The Breslin, and the loo Dory, deals incomparable recipes and interesting tales during this one of a kind cookbook and memoir that celebrates all issues red meat and extra. A lady and Her Pig is a carnivore’s satisfaction, a present from one of many nutrition industry’s most popular chefs—in the higher echelon along Mario Batali, David Chang, and the mythical Fergus Henderson—featuring attractive illustrations and images, and refreshingly unpretentious, remarkably delicious recipes for every thing from re-imagined British pub favorites equivalent to pork and Bayley Hazen Pie to entire Suckling Pig.
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Additional resources for A Girl and Her Pig: Recipes and Stories
And I love a fried egg on bubble and squeak, the yolk spilling over the top with a poke from your fork. A lot of people like to eat two eggs at a sitting. I like to eat one. One is perfect. SQUASH AND PANCETTA TOASTS WITH FRIED EGGS Right before The Pig opened, I was working eighteen hours a day with my sous-chef and a line cook, trying to get everything ready. For a week, we operated on four hours of sleep a night and practically nothing to eat. We were so busy we didn’t notice. This is what I cooked for our first real meal, which I guess you’d call breakfast.
You must give thought, too, to proportion. A salad with too many walnuts or a sauce with too many capers is like a Sunday with too many free hours—you stop appreciating the pleasure they provide. I think about that when I cook. Put just enough sweet cubes of carrots in a soup, and you won’t have to search too hard to find one, but when you do, it’ll still give you a little thrill. Always keep in mind why you’re adding what you’re adding. In Radish Salad, for instance, is the dish about the radish, the cheese, or the combination?
SPICES There’s nothing like buying whole spices and toasting and grinding them yourself. These simple steps amplify their flavor and fragrance. Here’s how to do it: Put the spices in a small pan and set it over medium-high heat. ) Toast, shaking the pan frequently, until the spices smell really sweet and inviting, anywhere from 2 to 4 minutes. Remember that it’s less about precise timing than it is about feel—rather than toasting them for 1 minute and 33 seconds, keep a close eye on the spices and take a whiff every now and then.