Entries tagged with 'pancetta'
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Video: How to Cook and Eat an Entire Duck

Cooking duck is a great gateway experience to the full-on nose-to-tail eating. All of the parts are delicious and easy to prepare, it just takes a little time. Watch this video to see ducks turned into sausage, pate, rillette, stock, prosciutto, and confit.

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6 Comments | Posted by Daniel Klein, March 29, 2011 at 12:00 PM
Tagged: confit, ducks, local, organic, pancetta, Perennial Plate, sustainable, videos

Quick Tip: How to Substitute Bacon for Pancetta

©iStockphoto.com/Juanmonino In a quick explainer on the difference between pancetta and bacon (bacon is smoked), Lynne Rossetto Kaspar gives this quick tip: "If your recipe is one of those pure-as-the-driven-snow Italian creations, and if pancetta is out of the question because of price or availability, there is a way to use bacon. Merely boil it for 2 to 3 minutes to get rid of much of the smoky taste."...

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3 Comments | Posted by Adam Kuban, May 7, 2009 at 12:30 PM
Tagged: bacon, ingredient substitutions, ingredients, Lynne Rossetto Kaspar, pancetta, Seattle Times

Serious Sandwiches: The PMB at Sullivan Street Bakery

Everybody has heard of a PBJ. And I've seen the classic tomato, basil, and mozzarella combo called a TBM on a few occasions. But hands down, my favorite three-letter sandwich is the PMB. By applying the transitive property, the PBM should consist of peanut butter, basil, and mozzarella—but that would be disgusting (or would it?). Lucky for us, we don't have to test that theory, because the PMB actually stands for pancetta, mango, and basil, a combo of ingredients that makes up one of my favorite New York sandwiches, found at the Sullivan Street Bakery....

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4 Comments | Posted by Zach Brooks, July 18, 2007 at 2:29 PM
Tagged: Jim Lahey, NYC, pancetta, sandwiches, Serious Sandwiches, Sullivan Street Bakery