From the category archives:

Pork

This was the center piece of our wedding feast. For our particular wedding feast, we needed a dish that we could either A) make in advance or that B) we could make once we got to the island (as previously mentioned, said island has limited electricity and limited gas stove space, thus limiting our options […]

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This farro soup recipe is a moving target for us.  We’ve made it so many times that we don’t really remember what the original was like, we only know that we always like it.  Talley’s mom started making it too and has tailored it to her taste; now we’re getting tips from her.  This time […]

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In the Zuni Cafe Cookbook, there is a recipe for quail and sausage braised with grapes. It is Judy Rodgers’ take on a Umbrian dish called Salsiccia all’Uva. The quail is an embellishment; the traditional dish is simply browned sausages nestled in a bed of cooked grapes, which is what we made. Ms. Rodgers wrote […]

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Thanksgiving Ham

by Talley and Beryl

in Main Course,Methods,Pork

For the past month, we’ve been working on this Thanksgiving ham. We cured the ham, hung it, smoked it, soaked it, boiled it, roasted it, and served it. Now, after all that, it’s kind of hard to know how to measure success. Having never experienced anything but standard, store-bought ham before, we weren’t exactly sure […]

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Our Thanksgiving ham continues to evolve.  Yesterday we told you about the curing and hanging process, and today we’ll show you how we’ve been smoking the ham.  People have been smoking meats since before recorded history.  The original purpose was probably food preservation, as the dehydrating and antibacterial properties of the smoking process allow meat […]

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For the past 20 days or so, we’ve been working on a little edible experiment that will culminate on Thanksgiving day. This year, we’re bringing a classic home-cured, smoked, boiled, and roasted ham to our family gathering, to supplement the turkey of course. We’ve done some research (with most of our information coming from that […]

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Last winter we bought a half of a pig from our neighbors Gwen and Fred, of apple and garlic fame. We’ve been steadily working our way through all 100 pounds of it, and it’s been a real joy to bring to the table each time. I can’t speak highly enough about the virtues of buying […]

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Gyoza

by Talley

in Asian,Main Course,Pork

We have a very prolific zucchini plant this year. At first, we were hesitant to pick them, not wanting to waste our precious few gems without careful consideration of how they’d be used. Somewhere along the way though, Beryl discovered that if you pick them, it only encourages the plant to produce more veggies. And […]

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Do you have a weakness for a particular food? Something that you simply cannot resist ordering when you see it on the menu? A dish, a dessert, an ingredient, a cut of meat? For us, that weakness is for pork belly. We simply cannot resist it. It is perhaps the perfect cut of meat: layers […]

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We did some camping this weekend up in the San Juan islands and food was on my mind before we even left our house. You see, cooking over an open fire is still something that gets me a little nervous. Sure, I can grill a hamburger, or boil some water, or make chili or something, […]

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