Something about that picture puts me in mind of a fish. No idea why. Anyway, so in yet another magazine post (hey, at least it’s a different one), Food Network magazine puts out 6 issues per year, instead of the usual one per month. This recent addition is action-packed with recipes, including one for hot buttered rum. I’ll give you one guess as to who created that one!
Continue reading ‘Slow-roasted Citrus and Garlic Pork with Glazed Carrots and Pan-fried Corn’
Once upon a time, my brain rewired itself overnight to make me want to learn how to cook, and cook well. One of the first dishes I made after that epiphany was a braised short rib dish – this one, in fact – and to this day, despite the mistakes I made while cooking it, it remains possibly the most delicious meal to grace my kitchen. So when I was scouting cookbooks at a local library branch last week, imagine my excitement to see the very book that recipe was culled from on the shelf: Sunday Suppers at Lucques.
The photographs are beautiful, far outclassing anything I’ve accomplished to date.The variety is impressive and it’s categorized by season, so you know if you’ll be able to find the produce the recipe will call for. That said, there are a number of ingredients used that, if not difficult to locate, are expensive to purchase – saffron and fleur de sel, as an example – that can be intimidating. For someone like me who is not much of a seafood eater, it seems to be a heavyweight item on the menus, but it all sounds so good that frankly I’m reconsidering my stance.
This particular recipe appealed on several levels – first, it contains pig and I am very, very fond of cooked pig. Second, it sounded relatively easy and had a new vegetable (that I was ultimately too cheap to purchase) to try as a side dish. Finally, the use of fresh herbs appealed to me. The end result did not disappoint and will, in fact, be made again soon.
Continue reading ‘Herb-roasted Pork Loin with Green Beans and Spring Onions’
Recipe adapted from Mark Bittman
What the hell is matambre?
As it happens, I asked myself the same question when I first ran across a recipe for it. Saveur’s version calls it “Vegetable-Stuffed Rolled Flank Steak” which conveniently enough is exactly what matambre is: a giant slab of beef loaded with veggies and rolled up. According to the internet this is an Argentinian dish that has been around for a long time. I was all set to make Saveur’s recipe when I was menu planning two weeks ago, but I had picked up Mark Bittman’s “How To Cook Everything” and he had a recipe too, and one a bit less complicated than Saveur’s.
