Blog Post & Recipe: Stir Fry Collard Greens
Add black pepper and lemon juice over greens and stir. The collard greens are ready to serve.
Blog Post & Recipe: Vegan parmesan
It's a very simple recipe that takes all of 90 seconds to throw together. You don't end up with a particularly parmesan-y flavour, but a half a cup stirred through our pasta added a garlicky cheesiness that was not at all out of place.
Blog Post & Recipe: Let Them Eat Pork! Poached and Roasted Pig Hocks
As with all such parts of the beast, slow cooking is necessary to get the best out of it, and in the case of the hock, poaching tenderizes it perfectly, but ignores the magic of the skin and underlying fat, comparable with the cheeks in terms of porky flavor. To solve this problem, and improve upon the jarret of Compiegne, we roasted it in a hot oven that performed three special functions: 1) it rendered out some of the fat, 2) crisped the skin into some amazing crackling, and 3) transformed the connective tissue into sticky, almost sweet, gelatin.
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