Smoked Mangalitsa Jowl with Okinawan Gnocchi, Favas & Fresh Chickpeas

posted in: Cooking, Savory | 19

There is a lot going on with this dish and yet each mouthful is pure, refreshing, almost crisp.  The multi-layered flavor profile of the Mangalitsa pig jowl probably has much to do with the fact that the rest of the dish unites so beautifully. There is a lot to cling onto in the jowl, and it helps each of the other ingredients to shine in a different way.  I had the great pleasure of meeting Heath Putnam recently, proprietor of […]

Affogato with Colostrum Madagascar Vanilla Bean Ice Cream

posted in: Cooking, Sweet | 17

 

When you hear the word colostrum, does it conjure a sexy image, or what? Probably half of you haven’t heard the word before and maybe think it sounds a tad clinical. The rest of you have probably had a child, so you know that colostrum is the stuff that oozes out of your breasts before the milk fully comes in.  What in the hell does this have to do with ice cream? Well, cows produce colostrums during calving season too. […]

Handmade Burrata 2 Ways: Raw Rhubarb & Fava Froth + Fresh Chickpeas & Pita

posted in: Cooking, Savory | 21

Burrata. I love to make it, love to eat it, love to serve it.  I heart it in Italy the most since it’s often made from water buffalo as opposed to the plain ol’ cow we tend to use here in the US.  I resorted to learning how to make it myself last year after a particularly poignant visit to Piedmont that was bathed in burrata superiority.  I returned stateside, tasted one rubbery bite of store-bought burrata and avowed I […]