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Entries tagged with 'April Bloomfeild'

April Bloomfield's Fried Pig's Ear Salad

Caroline Russock 3 comments

This Fried Pig's Ear Salad from April Bloomfield's A Girl and Her Pig is her homage to Fergus Henderson, another chef with a predilection for all things piggy and meaty. More

April Bloomfield's Fried Pig's Ear Salad

Serious Eats Caroline Russock Post a comment

[Photograph: David Loftus] What Worked: This salad is all about perfectly balanced contrasts—bitter endive and radicchio dressed with a bracingly tart dressing that cuts through the chewy fattiness of the pig's ear. What Didn't: If you're big into the nasty... More

April Bloomfield's Ricotta Gnudi

Caroline Russock 6 comments

In A Girl and Her Pig, Bloomfield promises that although the gnudi are a pain to have on menu at the restaurant, they're ideal for cooking at home. The success of this recipe is contingent on letting the gnudi sit in the fridge for a solid three days, making sure that they end up dry enough to boil without running the risk of soggy, fallen apart gnudi. And when they work, man, are they good. Think ethereal balls of of creamy ricotta simmered in butter and drizzled with more butter and crisp leaves of fried sage. More

April Bloomfield's Ricotta Gnudi

Serious Eats Caroline Russock 5 comments

[Photograph: David Loftus] What Worked: Starting a recipe three days in advance is going to require some planning but it's worth it for these out of this world Gnudi. Just make sure to read the direction well before beginning the... More

April Bloomfield's Asparagus with Parmesan Pudding and Prosciutto

Caroline Russock 3 comments

Asparagus, eggs, and prosciutto are the unofficial holy trinity of springtime cooking. And since these three are so well matched, figuring out how to prepare them isn't much of a issue. You could grill the asparagus, wrap it in prosciutto, and top it off with a poached egg, or throw these three guys in an frittata or a quiche. But if you really want to do right by your asparagus, eggs, and prosciutto, you'll want to give April Bloomfield's Asparagus with Parmesan Pudding and Prosciutto a go. More

April Bloomfield's Asparagus with Parmesan Pudding and Prosciutto

Serious Eats Caroline Russock 4 comments

Asparagus, eggs, and prosciutto are the unofficial holy trinity of springtime cooking. And since these three are so well matched, figuring out how to prepare them isn't much of a issue. You could grill the asparagus, wrap it in prosciutto, and top it off with a poached egg, or throw these three guys in an frittata or a quiche. But if you really want to do right by your asparagus, eggs, and prosciutto, you'll want to give April Bloomfield's Asparagus with Parmesan Pudding and Prosciutto a go. More

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