By JJ Goode
April Bloomfield, the severely acclaimed chef in the back of the damage hit long island eating places The noticed Pig, The Breslin, and the toilet Dory, bargains incomparable recipes and interesting tales during this exclusive cookbook and memoir that celebrates all issues red meat and extra. A woman and Her Pig is a carnivore’s pride, a present from one of many nutrients industry’s most well liked chefs—in the higher echelon along Mario Batali, David Chang, and the mythical Fergus Henderson—featuring appealing illustrations and pictures, and refreshingly unpretentious, remarkably delicious recipes for every little thing from re-imagined British pub favorites reminiscent of red meat and Bayley Hazen Pie to complete Suckling Pig.
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For my pesto, I don’t toast the pine nuts—not because of the extra step, but because I find toasting them actually muddies the pesto’s flavor. I don’t usually peel my beets. Rather, I roast them skins on. I even like to leave on the willowy beet root, which is tender and rustically pretty. For my roasted vegetables, I leave the skins on the onions and garlic, but I peel the carrots. I should really figure out why I peel the carrots. When you run three restaurant kitchens, trying to make sure the details aren’t lost in the race to feed your customers can drive you up the wall.
Dedication To Rose Gray contents cover title page dedication foreword introduction my fussy recipes breakfast Pancakes with Bacon and Chili Squash and Pancetta Toasts with Fried Eggs Baked Eggs with Anchovies and Cream Porridge Potato Bread nibbles Deviled Eggs Chopped Chicken Liver on Toast Olives with Tomatoes and Preserved Lemon Roasted Peanuts with Rosemary and Garlic Toasts with Ramp Butter and Fried Quail Eggs Devils on Horseback Marinated Sardines Carta da Musica with Bottarga and Butter Mozzarella and Speck Sandwiches big bowls of soup Green Pea and Ham Soup Spring Soup Seven-Vegetable Soup Summer Tomato Soup Smoked Haddock Chowder well-dressed greens and things Caesar Salad Lentil and Chickpea Salad with Feta and Tahini Radish Salad Fried Pig’s Ear Salad Carrot, Avocado, and Orange Salad Escarole Salad with Roquefort, Pears, and Walnuts Beet and Smoked Trout Salad meat without feet Chilled Crab Trifle Mussels Stuffed with Mortadella Stewed Octopus with Butter Beans Seafood Salad Grilled Sea Bass birds Duck Confit Roast Chicken with Tomato-and-Bread Salad My Chicken Adobo Guinea Fowl Salad with Figs and Cipollini Onions cow Beef and Bayley Hazen Pie Skirt Steak with Watercress and Chilies Grilled Rib Eye with Romesco Tongue Sandwiches Simple Brine Stuffed Veal Breast Roasted Veal Shanks with White Wine and Shallots a little lamb A Lamb’s Head Lamb Meatballs with Yogurt, Eggs, and Mint Lamb Chops with Chimichurri Braised Lamb Shoulder with Tomato, Citrus and Anchovy My Curry fine swine Cabbage and Bacon Sausage-Stuffed Onions Cassoulet Simple Sausage Whole Suckling Pig the not-so-nasty bits Liver and Onions Sweetbreads with Braised Baby Artichokes and Prosciutto Veal Kidneys with Garlic Butter Faggots Four Spice veg Brussels Sprouts with Pancetta and Juniper Berries Roasted Veg Asparagus with Parmesan Pudding and Prosciutto Tomatoes Stewed with White Wine and Saffron Marinated Roasted Peppers Roasted Tomatoes and Marinated Roasted Peppers Swiss Chard with Olive Oil Crispy Fried Vegetables Summer Succotash potato and friends Gnudi Mashed Potatoes Duck-Fat Potatoes Jerusalem Artichoke Smash Lentil Puree Goat Cheese Soufflé Soft Polenta Simple Chickpeas Boiled Rice sweets Marinated Strawberries Eton Mess Rhubarb Fool with Cardamom Cream and Pistachios Fennel-Lemon Marmalade Ginger Cake Chocolate-Orange Cake with Bourbon Banoffee Pie Pine Nut Tart Soft Oatmeal Cookies Pistachio Brandy Snaps dressings, sauces, and condiments Lemon Caper Dressing Lemon–Olive Oil Dressing Roquefort Dressing Green Goddess Salsa Verde Tarragon Sauce Basil Or Sage Pesto Chimichurri Romesco Sauce Horseradish Sauce Aioli Mayonnaise a couple stocks Sticky Chicken Stock Fish Stock libations A Bloody Mary Cucumber Cooler Frozen Moscow Mule Gin Marie Ryan’s Old-Fashioned sources index acknowledgments about the authors credits copyright about the publisher foreword April Bloomfield hunches dejectedly over a bowl of meatballs, leaning a cheek on one hand.
Shake the pan, stirring and scraping it with a spoon to loosen the crispy brown bits on the bottom, then scrape the contents of the pan into a bowl. Let it all cool for a few minutes. Drizzle about 1 tablespoon olive oil over the liver mixture and sprinkle in about a teaspoon of salt and a couple twists of black pepper. Use a large spoon to chop, stir, and mash the livers until some of the mash is creamy and some is still a little chunky. Coarsely chop the parsley, add it to the liver mixture, and give it all a good stir.
A Girl and Her Pig: Recipes and Stories by JJ Goode