By JJ Goode
April Bloomfield, the significantly acclaimed chef in the back of the break hit manhattan eating places The noticed Pig, The Breslin, and the loo Dory, bargains incomparable recipes and interesting tales during this extraordinary cookbook and memoir that celebrates all issues beef and extra. A lady and Her Pig is a carnivore’s satisfaction, a present from one of many foodstuff industry’s preferred chefs—in the higher echelon along Mario Batali, David Chang, and the mythical Fergus Henderson—featuring attractive illustrations and pictures, and refreshingly unpretentious, remarkably delicious recipes for every thing from re-imagined British pub favorites equivalent to pork and Bayley Hazen Pie to complete Suckling Pig.
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Additional resources for A Girl and Her Pig: Recipes and Stories
Set your standards high: you might not always meet them, but you will always be better off in the end. Low standards are easy to meet, but the food you’ll end up with isn’t always good to eat. Once you’ve found a great product, get to know it. Taste it raw and as you cook, but first give it a sniff and a good look over. Touch it. The more you do this, the sharper your intuition will become. You’ll understand why, for instance, there’s no need to peel young carrots and why I urge you to choose fresh sardines with skin that sparkles.
Each bite is a little different: in some you taste spikes of lemon; in others, sweetness; and in still others, saltiness. Ramp butter is the sort of thing that’s good on just about everything—dolloped on mashed potatoes, spread on lamb chops, or tossed with pasta. ) But I especially love it slathered on toasted bread and topped with a quail egg, a more exciting version of the boiled egg and soldiers I ate for breakfast as a kid in Birmingham. makes 8 A scant ¼ pound ramps, roots trimmed 11 tablespoons unsalted butter, at room temperature Maldon or another flaky sea salt 3 whole salt-packed anchovies, rinsed, soaked, and filleted (Filleting Salt-Packed Anchovies), then finely chopped 1 tablespoon finely grated lemon zest (from about 2 large lemons) 1½ teaspoons freshly squeezed lemon juice, or more to taste A few glugs of extra virgin olive oil Dried pequin chilies or red pepper flakes Freshly ground black pepper Eight ½-inch-thick diagonal slices from a baguette, toasted and cooled 8 quail eggs Pile the ramps on your cutting board so the bulb ends line up.
Today she’s made lamb meatballs in a slightly soupy cumin-spiked tomato sauce. At the last minute, she added fresh mint to the pot, dolloped in thick, tangy Greek yogurt, and cracked in a few eggs to poach. When the meatballs were ready, she filled two bowls, passing one to me and keeping the other. I take my first bite and experience a sensation familiar to anyone who has eaten her food: eye-widening, expletive-inducing pleasure. The meatballs are stunning, a dish I thought I knew taken to a new level of deliciousness.