Cuisine minceur burst on the scene in the mid-1970s, developed by French chefs seeking an alternative to the post-prandial food coma. This uber-light style of cooking, embodying “less is more,” relegated butter- and cream- laden dishes to the back burner. Chefs pared ingredients down to the bare essentials and reduced the volume of food plated at the same time, leading to the visual joke of a small rainbow of tiny vegetables plus a shrimp nearly lost on an enormous white plate. We loved it. Tom Wolfe’s social X-rays could easily maintain their skeletal physiques. We paid more and more money for less and less food, thinking we were oh so wise. Continue reading
My husband ate these like a Filet O Fish, with melted cheese on top.
I had a cold one for breakfast this morning.
They are really good. If I were a better blogger, I would have taken measurements and photos. But I didn’t. I am remiss. If I HAD taken a picture, this is what they might have looked like:
Holy bacon on a stick, Batman. Why didn’t I think of this earlier?
Oh yeah… I did and simply couldn’t execute on it. Now I don’t have to.
I grew up eating brown ‘n serve sausage links on Sundays, cooked to a crisp by my Jewish suburban mother. I loved the crunch and the salty grease that exploded into my mouth with every bite. But most of all, I loved the flavor–the sage, garlic, salt, and whatever else was in it that made it so good.
Now, as any fan of Pulp Fiction knows, pigs are filthy animals.
Even pastured pigs will eat their own young… or worse. When it comes to pork–bacon, sausage, even my beloved carnitas–I need to exercise moderation. I’ve tried to make sausage with other meats, like turkey or beef, but I just couldn’t find the correct blend of seasonings to get that magic in my mouth.
Until now. Continue reading
In the spirit of health and economy, I wrote about cooking with an infrequently used plant part, kohlrabi greens, a few weeks ago. Most people buy kohlrabi for the sweet, crisp bulbs, so if you know what you’re going to do with the leftovers from the greens (roast them, mash them, eat them raw), you’re in good shape. Personally, I like to make a slaw out of them. Feel free to modify ingredients or proportions–I never make this from a recipe and it’s different every time, but never fails to be delicious. An added bonus–it can sit in the fridge for days and still be good. Continue reading
A few weeks ago, I read an article online about how the “tail to snout” philosophy of using every part of an animal for food has spread to vegetables. Chefs and home cooks alike are using carrot tops, watermelon rinds, and less-than-perfect berries to make pestos, soups, pickles and braises. The very next day, I saw bundles of kohlrabi at my farmers’ market and was inspired. I love kohlrabi bulbs but never thought about eating the leaves. When the vendor asked me if I wanted the leaves cut off before she bagged my vegetables, I said no, already planning how I’d cook them.
They were even better than I dared to hope. Continue reading