Pork Chop
Tip: you can wrap your pork chop in bacon, but you have to eat a pile of leaves with it.
Posted at 21:48 on Fri, 27 May 2011 in category food | Comments (3)
Do Something Pretty While You Can
Animal, vegetable, mineral (Puffeney Poulsard 'M', not shown).
Posted at 22:44 on Thu, 12 May 2011 in category food | Comments (2)
Socca and Fennel
The apprentice finds his voice...
- Preparations — Preheat your oven to 425°.
- Socca — Whisk together 1 cup chickpea flour, 1 1/2 cup water, a couple tablespoons olive oil, thyme, and salt. Add a generous amount of oil to a 12-inch cast-iron skillet and heat briefly in the oven. Pour the batter into the pre-heated skillet and bake 20-30 minutes.
- Fennel — In a smaller cast-iron skillet (or any oven-proof dish), layer sliced fennel (lightly salted), shallot, and chopped un-cooked bacon. Bake 20-30 minutes or until fennel has the desired texture.
- Marriage — Remove both vessels from the oven and increase heat to broil. Top the socca with grated parmesan and the fennel and bacon mixture. Place under the broiler for 3-5 minutes. Remove from broiler and garnish with fennel fronds. Allow to cool and cut into six pieces.
Posted at 23:28 on Fri, 11 Mar 2011 in category food | Comments (0)
Socca
No, that's not what Boston mothers drive their kids to on Saturday mornings; rather, it's a chickpea flatbread. Simple, delicious, and stolen shamelessly from Mark Bittman.
Posted at 22:27 on Wed, 23 Feb 2011 in category food | Comments (3)
Goodbye Summer
Posted at 11:23 on Sat, 30 Oct 2010 in category food | Comments (2)
Peach Pie
Posted at 10:40 on Sun, 03 Oct 2010 in category food | Comments (1)
