Tip: you can wrap your pork chop in bacon, but you have to eat a pile of leaves with it. ]]> /food Sat, 28 May 2011 04:48 GMT food/do-something-pretty-while-you-can http://www.subnaught.org/cgi/blog/food/do-something-pretty-while-you-can

Animal, vegetable, mineral (Puffeney Poulsard 'M', not shown). ]]> /food Fri, 13 May 2011 05:44 GMT food/socca2 http://www.subnaught.org/cgi/blog/food/socca2

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.

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. ]]> /food Thu, 24 Feb 2011 05:27 GMT wine/trivet http://www.subnaught.org/cgi/blog/wine/trivet

Cheap! ]]> /wine Sun, 23 Jan 2011 18:41 GMT food/goodbye-summer http://www.subnaught.org/cgi/blog/food/goodbye-summer

...hello rain. ]]> /food Sat, 30 Oct 2010 18:23 GMT