Posted by Robyn Lee, October 11, 2007 at 5:00 PM
Pork floss: it's a strange name, but a fitting description for the light, fluffy, thread-like seasoned dried pork product that can be used to add porkiness to just about anything. Although it's easily found at Chinese grocery stores in large, clear plastic containers, you can also make a fresh batch in your own kitchen. Check out Chow Times' pork floss recipe with step-by-step photos next time you get a hankering for pork floss (or perhaps if you want to fill your home with sweet, porky fumes).
If you don't know what to use pork floss for, read Chow Times' earlier pork floss post for ideas. My favorite way of eating it is just to put it on rice. Boring and lacking in nutrition, but tasty and temporarily hunger-suppressing.
[via Tamarind and Thyme]
Posted by Robyn Lee, June 13, 2007 at 9:00 AM
This bowl of homemade ice cream from My Husband Cooks may look innocent, but deep within its sweet, milky, aerated folds lurk chopped salted and roasted cashews, toffee chunks and marshmallow fluff. The flavor, dubbed Uneven Pavement Ice Cream, was born from a desire to create something reminiscent of Rocky Road Ice Cream but with more marshmallow intensity:
I wanted veins of precious white marshmallow fluff running through the heart of my ice cream. I wanted the taster to discover strands of marshmallow sticking to the roof of her mouth. And I wouldn’t settle for the jarred fluff. No, sir. I looked up the recipe for making my own.
Check out the recipe to churn out a batch of the tooth-achingly sweet, diabetic unfriendly ice cream at home. I'm tempted, so very tempted.
Posted by Lia Bulaong, April 20, 2007 at 9:12 AM
Robin Mather Jenkins of the Chicago Tribune, lamenting that people don't eat breakfast sausages anymore because they think of them as fatty, shares a recipe for maple-sage breakfast sausage, lean and made from scratch. She says, "It's simple to make, and impressive. It takes just a few minutes to prepare, and it is many times better than store-bought, especially if you mix it up a day or two ahead of the time you plan to cook it, so the flavors can blend." Freeze the patties, and you can have breakfast sausages anytime you want!
Posted by Lia Bulaong, April 16, 2007 at 10:45 AM
Sheryl Cababa of Crispy Waffle has been making a lot of quiches lately as presents for all her friends who've just had babies and don't have time to cook. She says, "I don't know anyone who doesn't like quiche, and honestly, who doesn't like an all-butter pastry crust? I have two options here: one with bacon, and one with spinach and mushrooms for those that don't dig meat. But, you can basically use any savory ingredients that you would use in an omelet-- it'll all taste good."
Posted by Lia Bulaong, February 1, 2007 at 8:25 AM
Apparently yesterday was National Brandy Alexander Day—if the cocktail isn't your thing, perhaps you'd like to try making it as ice cream? It's hard to say no to a recipe that involves whole milk AND heavy cream, let alone one that's got brandy and Godiva chocolate liqueur too!
Posted by Nathalie Jordi, January 25, 2007 at 1:47 PM
Focaccia's one of those breads that even people with the baking equivalent of a black thumb (me) can make successfully. Just Baking gives it a try...
Incidentally, another recipe that looks hard and isn't and makes a great loaf is Jim Lahey's no-knead bread, which has been posted on a million blogs but is worth posting again, because it's just that good.
Posted by Alaina Browne, January 19, 2007 at 10:58 AM
Homesick Texan's Iron pan, perfect cornbread has got my mouth waterin', tummy rumblin', and feet itchin' to get in the kitchen. She's got great tips for taking care of your cast iron pan and getting the right "crispy, crunchy crust." That's what I call good blog.
Posted by Alaina Browne, December 8, 2006 at 6:00 AM
Serious Eats' Meg Hourihan gets advice on cooking chicken wings from
an unlikely source, fancy-pants French chef Daniel Boulud.
Continue reading »
Posted by Ed Levine, March 28, 2006 at 12:41 PM
Fairly often my wife gets fed up with our eating regimen (lots of grilled cheese sandwiches (made with great cheese or sometimes Kraft Deluxe American slices), salads, hot dogs and burgers) and demands that I make her a home-cooked meal. So yesterday I bought a container of roasted vegetables at Fairway, one of my local gourmet stores, to use as a sidedish with the boneless pork roast I was going to make. After liberally salting the meat with kosher salt I browned the outside of the pork roast in a saute pan on top of the stove in some olive oil and a little butter. Put the butter in after the olive oil has heated up or else the butter will burn. I then put the pork roast into a 350 degree preheated oven. I cooked the small (a pound and a half) pork roast until an internal meat thermometer reads 155 degrees. Then I put the roasted vegetables in the saute pan I had browned the pork in. I then put in the pan three or four tablespoons of Saba, cooked grape juice made from Trebbiano grapes, the same ones they use to make balsamic vinegar. My friend and co-author Dave Pasternack (chef-partner of Esca) calls Saba Italian maple syrup. It has a fruity, sweet, surprisingly complex flavor, and Saba makes just about anything taste better, especially pork and roasted vegetables. Cook the saba down until it's just about the consistency of maple syrup. Slice the pork roast, dip the slices in the saute pan to soak up the pan juices and saba, and then plate the vegetables. You're ready to eat. My wife loved the meal. I did, too, and now I get to order pizza tomorrow. Out of the frying pan into the pizza oven, so to speak. Saba is available at many gourmet grocery stores. It's also available online from the Zingerman's catalogue.
