A Girl and Her Pig: Recipes and Stories by JJ Goode

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By JJ Goode

April Bloomfield, the severely acclaimed chef in the back of the spoil hit ny eating places The noticed Pig, The Breslin, and the loo Dory, deals incomparable recipes and engaging tales during this exceptional cookbook and memoir that celebrates all issues red meat and extra. A woman and Her Pig is a carnivore’s pride, a present from one of many nutrients industry’s most well-liked chefs—in the higher echelon along Mario Batali, David Chang, and the mythical Fergus Henderson—featuring attractive illustrations and images, and refreshingly unpretentious, remarkably delicious recipes for every little thing from re-imagined British pub favorites corresponding to pork and Bayley Hazen Pie to complete Suckling Pig.

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Additional info for A Girl and Her Pig: Recipes and Stories

Example text

Yet she sighs. “Horrible,” she says. ” Spending time in April’s kitchen is not typically a melancholy experience. Just the opposite, actually. When she starts cooking, all of her stress—from a broken exhaust hood at The Breslin, the requisite food celebrities stopping in for lunch at The John Dory Oyster Bar, interviews with the media, which she dreads—evaporates, like wine in a hot pan. As she preps, she looks as though there’s nothing she’d rather be doing than peeling shallots or chopping carrots.

Reheat if necessary so it’s between 105° and 115°F. Stir the yeast into the liquid until it dissolves, then wait for it to bubble, so you can be sure the yeast is active. This could take up to 5 minutes. Add the yeast mixture, flour, olive oil, and sea salt to the potatoes and mix on low speed for about 2 minutes, until the mixture has combined. (The dough should be quite sticky to the touch. ) Increase the speed to medium and mix, occasionally stopping the machine to scrape down the sides of the bowl, until you have an elastic dough, about 10 minutes more.

He’d simmer rolled oats in milk, and it always smelled so sweet and inviting. Even today, the thought of it makes me go all warm inside. Next, he’d spoon the porridge into a bowl and let it sit until it formed a little skin and began to pull away from the sides. Then my favorite part: He’d pour milk into the space around the edges, the cool milk hitting the hot porridge and making it set like custard. Finally, he’d sprinkle sugar over the middle. The hot porridge, the crunchy sugar, the moat of milk—it was so comforting.

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