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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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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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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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Since last we posted (almost 3 months ago…), we’ve gotten married, Talley got a PhD, we’ve moved off the houseboat and across the state and I’ve started vet school. The name Houseboat Eats is now fraudulent, but we’re going to keep it anyway, for old time’s sake. Our first order of business now that things […]

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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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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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Here’s an unusual dish for our friend Zach, who commented that it was not yet “cold enough” down in sunny California to make the pork with apples and calvados recipe we posted last week.  We feel for you Zach.  Perhaps the coconut and avocado that give this braised beef shank a distinctly tropical flair will […]

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