Pork from Poland

Thinking of pork shortages, check out the bounty I received from my mother recently (she flew here from Poland):
A pile of kabanosy, similar to slim jims but much, much tastier (some of these are actually made of goose, not pork, but whatever);
A whole log of my favorite coldcut in the world, kindziuk. Porky, spicy deliciousness. I’ve only ever seen it in Poland, but it’s a Lithuanian food. The internetz inform me that it’s a fermented sausage that is smoked but not cooked. And that it’s legendary for its longevity. I hadn’t realized this, so mine is sliced and wrapped in separate little bundles in the freezer, along with the other pork I brought from the States.
The kabanosy, I’ve eaten already. They exude a powerful porky smell, and I was worried that they’d offend my cleaning lady.

Originally posted 2012-09-29 05:50:00. Republished by Blog Post Promoter

Making Parmigiano-Reggiano

This NYT’s cartoon story explains the making of what is without a doubt the most versatile and delicious of all aged Italian cheeses — Parmigiano-Reggiano, or Parmesan, as we know it here in America.

No good kitchen should ever be without it for dressing up soups, salads, and casseroles. 

Here’s the link followed by my ideas for using this King of The Cheeses.


Top Ten Uses for Parmigiano-Reggiano 

Never serve a bowl of pasta without some grated on the side for diners to help themselves. 

Grate over steamed or sauteed asparagus. 

Whisk grated cheese into an omelet. 

Grate over a bowl of minestrone.

Add the rind to soup as it’s simmered to lend a pleasant creamy-saltiness to the broth.

Serve a chunk on a cheese platter with a soft cheese, olives, crackers, sliced pears or grapes, roasted peppers, etc. 

Grate into Chicken Caesar Salad. 

Toss into creamy chicken casseroles to boost flavor.

Shave thin slices over salad tossed with orange sections and toasted walnuts. 

Add grated cheese to seasoned breadcrumbs, then coat thin pieces of chicken or fish before baking.  

Originally posted 2014-06-09 14:44:28. Republished by Blog Post Promoter

“The Tractor” Pizza Flatbread at Angels Trumpet Ale House

This is the Tractor Pizza Flatbread at Angels Trumpet Ale House in Phoenix. Egg, bacon, brussel sprouts, caramelized onion, pecorino romano, smoked mozzarella and roasted tomato sauce.

Originally posted 2012-11-19 01:24:14. Republished by Blog Post Promoter

My very favorite food writer, Sam Sifton, explains how to make the perfect hamburger. His direction…

My very favorite food writer, Sam Sifton, explains how to make the perfect hamburger. His direction comes just in time for the burger-grilling season, and he even mentions one of my favorite secret tips for a better burger — add a little raw, chopped bacon to the meat patty. I know it sounds wacky, but it works and is especially good for making turkey burgers, which lack moisture because turkey meat is so lean. 


Originally posted 2014-06-23 19:35:34. Republished by Blog Post Promoter

Garlic Parmesan Bacon Biscuit Recipe

It’s that time of the year when joy is spread, and everyone visits expecting a feast both delicious and practical, and most importantly a hint of unique. Lucky me? Well I knew they (my guests) would expect a great meal with delicious ingredients. I had cooked the meat of choice but had no idea what […]

Originally posted 2012-11-15 20:47:30. Republished by Blog Post Promoter


1 lb. radiatori
4 tablespoons shallot, finely chopped
8 oz. bacon
1-1.5 lbs. butternut squash (4 cups when peeled and chopped)
3 cups chanterelle mushrooms
2 cups white wine
a few sprigs of fresh thyme
Kosher salt to taste
Freshly grated parmesan and flat leaf parsley for garnish

Peel and chop a butternut squash into ½” pieces. You will need 4 cups worth, (this may only take a ½ a squash.) Set aside squash pieces. Fill a large pot with salted water, and bring it to a boil. While you are waiting for the water to boil, chop the bacon into ½” pieces. Add the bacon to a large (preferably non-stick pan). Cook it over medium heat until all of the fat has rendered and the bacon is crispy. Remove the bacon from the pan and let it drain on a napkin. Add the shallots to the bacon fat and sweat the shallots over medium heat until they are soft and tender, about 5 minutes. Add the butternut squash and the thyme, and toss to coat with the shallots and fat. Add the white wine to the pan and let the squash simmer in the wine until tender, about 15-20 minutes. When the squash has 10 minutes left, add the mushrooms to the pan. This is also the time to put the pasta into the boiling water. Drain the pasta in a colander, reserving about a ½ cup of the pasta water. Add the pasta to the large sauté pan and toss the pasta with all the mushrooms and squash. If it seems dry, add the reserved pasta water. Add the bacon and some minced parsley. Add freshly grated parmesan and stir to combine. Season to taste with kosher salt and black pepper.

bacon recipe courtesy of: Heather Christo, October 6, 2010

Originally posted 2013-08-31 01:10:00. Republished by Blog Post Promoter


serves 4 to 6

1 tablespoon extra virgin olive oil
3 slices of bacon, chopped
2 shallots, chopped
3 carrots, peeled and chopped
3 garlic cloves, chopped
1 15-ounce can of cannellini beans, rinsed and drained
6 cups low-sodium chicken broth
1 9-ounce package cheese tortellini, fresh or frozen
1/8 teaspoon freshly ground black pepper

In a large, heavy soup pot, heat the olive oil over medium-high heat. Add the bacon, shallots, carrot and garlic. Cook until the bacon is crisp, about 5 minutes, stirring occasionally. Add the beans and broth. Bring the soup to a boil over medium-high heat, then reduce to the heat to a simmer. Add the tortellini and cook 5 minutes for fresh, 8 minutes for frozen, or until just tender. Season with pepper and serve.

bacon recipe courtesy of: Teri, Make a Whisk, January 25, 2010; adapted from Giada De Laurentiis’s Everyday Pasta

Originally posted 2013-05-01 01:15:00. Republished by Blog Post Promoter