November 1, 2010
There are certain combinations of flavors which are considered classic and always paired together; chocolate and peanut butter, tomatoes and basil, or tequila and lime. For me, eggplant and pork have always been a favorite. It’s not uncommon to see this pair across many different cuisines; it’s common in Chinese stir-frys, Thai curries, Italian pork stuffed eggplant, and Latin American stews. One of the first recipes I put on this blog was a pasta with eggplant and pancetta.
We saw eggplant and pork frequently on menus in Cambodia and ordered it often. It can be found everywhere from street stalls to high-end Khmer restaurants. As many times as we ordered it, each verson was different; sometimes the pork was ground and other times it was sliced. Most of the time the eggplant was roasted, but occasionally it was cubed.
This dish is my take on the Cambodian Roasted Eggplant with Pork. I prefer roasting the eggplant to get that smokey …
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October 4, 2010
Last week we bought a pig. Yes, really, a whole pig.
No, I didn’t have to put up a pen and give it a place in which to wallow in the backyard, but we are now the proud owners of a pasture raised, organically fed, heritage breed pig, albeit one in nice, neat, paper-wrapped packages.
Perhaps I should back up a little. Last year I made a conscious decision to be conscious about the food I eat. Meaning, to be aware of what was in my food, where it came from and how it was raised. I’d been thinking about it for a while and it seems like many factors conspired to push me in that direction including, but not limited to, seeing the movie Food, Inc.
, sourcing out a local and organically raised turkey last Thanksgiving, and doing a 21 day cleanse diet which was vegan, gluten free, and sugar free (an an eye-opening experience). I’m currently reading a book …
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