Posts tagged as:

Pork

How to Make Fresh Pork Sausage

May 18, 2010
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Sausage is like the chicken soup of the meat world. From juicy Italian pork sausages, to spicy Mexican chorizo, to the firm and dry sausages in Asia, almost every culture has their version. Most likely this widespread culinary theme comes from frugality. How better to use all the odds and ends of the animal? Making bacon from scratch last summer was a revelation. Not [...]

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Cooking Your Own Fast Food; Pizza with Fresh Sausage, Mushrooms and Olives

April 26, 2010
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In his book Food Rules: An Eater’s Manual, Michael Pollan says “Eat all the junk food you want as long as you cook it yourself.” His theory is if you have to make the french fries yourself, you are less likely to eat them as often as you would if you got them from the [...]

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Japanese Pork and Shrimp Pot Stickers (Gyoza)

January 18, 2010

They say that men have better spatial ability than women. The feminist side of me (yes, I just used the “f” word) says “bosh!” to that theory. Ok the feminist side of me would never use a word like “bosh“, but you get my meaning… Anyway, every time I do something which requires reading a [...]

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Gemelli with Butternut Squash and Bacon and Review of “Thirty Minute Pasta” by Giuliano Hazan

January 5, 2010

Giuliano Hazan is a member of Italian culinary royalty. His mother, Marcella Hazan, is credited with bringing authentic Italian cooking to the United States. In fact, even though I grew up eating my grandmother’s Sicilian-American food, Marcella’s cookbook, Essentials of Classic Italian Cooking, was one of the first Italian cookbooks I owned which talked about Italian food beyond tomato sauce. [...]

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Butternut Squash Soup with Pancetta and Pomegranate

November 4, 2009

I was in my favorite market last week in the middle of a produce buying frenzy (I hadn’t cooked for a while) when I had a flashback to college which froze me in my tracks. No, not that kind of flashback. What brought me back to the mid eighties, was a stack of ruby colored fruit and suddenly, [...]

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Easy Tuesday Dinner; Pasta with Pancetta, Arugula and Pecorino

September 22, 2009

I finally got my mother to part with the remainder of the pancetta we made. Of course, I had to promise to make her dinner in return for her parting with the divine piece of pork.

Next month we’re going to Rome for a week . So, in honor of our upcoming trip, here’s my best attempt at a recreation of my favorite pasta of the trip, trofe e cicoria e guanciale. Technically, guanciale is bacon made from a pig’s cheek, but pancetta is close enough.

This pasta is a great addition to the Easy Tuesday Dinner series because it’s done in the time it takes to cook the pasta (about 10 minutes). It’s even faster if you buy your pancetta diced and cheese already shaved/grated.

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