Posts Tagged ‘pork belly’

Korean Barbecue

May 4th, 2010    •  by Bethia    •   2 Comments »

I have to admit a weakness for food that is cooked or finished at the table. Whether it be a dipping bread into a steaming pot of melted cheese, wedge shaped raclette creations or just assemble-it-yourself crispy duck pancakes, I love the conviviality of sharing food with friends and the freedom to play with your food. Do-it-yourself dinners allow you to experiment with flavors and to customize each bite. I also love the less interactive and more spectacular teppanyaki tables. As a teenager my birthday wish was usually a visit to Benihana, not just because the food was delicious, but because I […]

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Earth to Table

January 15th, 2010    •  by Bethia    •   No Comments »

Yesterday I wrote about returning to an old favorite cookbook. Today I want to write about a new one. I was given ‘Earth to Table: Seasonal Recipes From An Organic Farm‘ for Christmas and it has become an instant favorite. It is a cookbook with beautiful photographs and enticing recipes but it is also a resource for seasonal ‘good, clean and fair’ eating. The authors Jeff Crump and Bettina Schormann are avid proponents of Slow Food. Their recipes are focused on local seasonal ingredients but with the acknowledgement that there are some things that are worth the food miles. The […]

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Experiments with the Momofuku Cookbook: Pork Belly & Buns

December 29th, 2009    •  by Bethia    •   4 Comments »

While we were waiting for our simmering pigs heads, we decided to attempt one of David Chang’s more straightforward recipes: pork buns. I say it is simple, because we took the short cut and bought the buns. This meant that all we had to do was roast some pork belly, make some quick salt cucumber pickles and steam the buns. Like the pig’s heads the belly came from Bluescreek Farm Meats at the North Market. The belly which Chang says can be used ‘for ramen, pork buns and just about anything else’ is rubbed with sugar and salt, refrigerated and […]

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