By JJ Goode
April Bloomfield, the significantly acclaimed chef in the back of the ruin hit manhattan eating places The noticed Pig, The Breslin, and the toilet Dory, bargains incomparable recipes and interesting tales during this one of a kind 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 meals industry’s most well liked 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 little thing from re-imagined British pub favorites similar 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
Yet you can’t have a cookbook without recipes, and you can’t have recipes without measures, so, in the end, I’ve provided amounts and weights for ingredients I never thought I’d quantify. But where it made sense, I kept the measures called for casual, using handfuls and glugs rather than teaspoons. Use these quantities as guidelines, and use your intuition too. FINDING THE BALANCE One summer while I was working at The River Café, I learned a lesson that really stuck. I looked on as Rose Gray, one of the chefs, made ribollita, the Tuscan bread soup.
Like turning them into this colorful snack, where you get to experience their distinctive flavor in a refreshing tomato sauce with the zing of preserved lemon. serves 4 2 tablespoons extra virgin olive oil 2 garlic cloves, very thinly sliced � small preserved lemon, pith and flesh discarded, rind thinly sliced Small pinch of saffron threads One 15-ounce can peeled whole tomatoes, drained, trimmed, and pureed 1 large Dutch or other spicy long red chili � teaspoon cumin seeds, toasted and ground (Spices) � pound drained Castelvetrano olives Small pinch of Maldon or another flaky sea salt Heat the oil in a small pot that has a lid over medium-high heat until it just begins to smoke.
That means the whites will get crispy on the edges. When the whites begin to set, sprinkle the eggs with a little salt and as much crushed chili as you’d like. Cook the eggs as you prefer—I like mine over easy for this recipe, with runny yolks. Top each bruschetta with an egg and then 2 slices of the pancetta. Serve straightaway. BAKED EGGS WITH ANCHOVIES AND CREAM On those rare relaxed mornings when I have the time to flip through the paper, I make myself these baked eggs. Cream and anchovies make a lovely couple—the result isn’t fishy.