by Brian | Nov 18, 2014 | Cookbook Review, Cookbook Reviews
So, this is a book about pigs from head to foot. No, I’m not being literary. I am being literal: head to foot. The last quarter of Pork has chapter on offal and here you will find recipes for: Tongue in parsley peppercorn jelly Tail soup with jumbo couscous and...
by Brian | Nov 18, 2014 | Recipes
Last Saturday I lamented the obscurity of carrots on restaurant menus. Carrots are no longer exciting it seems. They are have become secondary and that is regrettable. On Saturday, the recipe was carrots + onions + parsley for a blended dish with alternating...
by Brian | Nov 17, 2014 | Cookbook Review, Cookbook Reviews
How about a world tour in a 160 pages? A very hot world tour? Author Dan May entertained us two years ago with The Red Hot Chile Cookbook. He’s back: red and hot but now saucy. This time the focus is on sauces, from mild to mouth searing. We start in Mexico and...
by Brian | Nov 17, 2014 | Recipes, Thanksgiving
Cranberry sauce? Wait, put down the can opener. You can make your own, your very own and very much better. You'll be using fresh cranberries. That can of sauce was made months ago, maybe even last year. This quick, easy recipe will give you a...
by Brian | Nov 16, 2014 | Recipes
This recipe, from The Cast Iron Skillet Cookbook, displays the skills and Seattle-terroir of authors Sharon Kramis, Julie Kramis Hearne and Charity Burggraff. I blogged a full recipe earlier, this sauce with a fennel-seared pork loin. It was sumptuous, but I...
