Archive for June, 2009
Friday, June 26th, 2009
Pancetta, if you didn't know, is quite simply Italian bacon. Pork belly is cured with garlic, herbs and aromatic spices such as nutmeg, clove and cinnamon, then hung to dry. Often the belly is rolled and tied before drying for an attractive spiral effect when sliced, but not always. Most ...
Posted in Herbs, Meat | No Comments »
Thursday, June 25th, 2009
What delightfully mild little fish the smelts are, and how terrific that their smallness and abundance lends to my eating more of them. I estimate that I put away twenty-five of them last night at supper time. Their preparation was delightfully simple. Since there is a negligible amount of innards in ...
Posted in Uncategorized | 2 Comments »
Monday, June 22nd, 2009
If I haven't mentioned achar before in another post, I'll take this opportunity to proclaim Achar Pachranga from Pachranga Foods as one of the best spicy oil pickles on the market. I'm especially fond of the lotus root and Indian gooseberries in their signature blend. You can put the stuff ...
Posted in Fruits, Oils and Fats, Spices and Seasonings, Vegetables | 1 Comment »
Monday, June 8th, 2009
When you have beautiful fish such as these exquisite filets of Dover sole, please don't tamper with it so much. In this case I sea-salted and peppered each filet, heated the cast iron skillet to wicked-hot and then removed it from the stove. I gently placed each filet into the ...
Posted in Fish and Seafood | No Comments »
