Article & Recipe: How to Cook the Rest of the Animal
From the section titled “Getting to the Marrow”
Marrow is more versatile than you might think. Apart from eating it straight from the bone, you can use it like you would any other fat, adding it to dumplings, hamburgers, and dessert. It is also an excellent fat for sautéing and frying.
How to choose ... How to prepare and cook ... Recipe: Bone Marrow Dumplings
Blog Post & Recipes: On the Savory Side: 5 Quince Recipes
Quince are too astringent and rather unpleasant to eat raw and their skins are quite tough and even waxy. But once you get beyond this, when cooked and baked, they're sheer bliss.
Fennel and Garlic-Crusted Pork Roast with Warm Quince and Apple Compote ... Rosemary Quince Glazed Chicken ... Slow-Roasted Leg of Lamb with Roasted Quince ... Spicy Quince and Apple Chutney ... Quince Skillet Tart with Savory Prosciutto Pastry
Blog Post & Recipe: Cook the Book: Roasted Blackfish with Olives and Sage
Instead of overpowering the delicate fish, the sage and olives do a wonderful job bringing out its oceanic sweetness with hints of brine and herbal green notes. The lemon lends that acid zip that every piece of fish benefits from and a sprinkling of hot chile at the end gives it a pleasantly warm top note.
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