75th Birthday Barbecued Ribs

DSC_0914aIt’s good to have people in your life who push you out of your comfort zone. My lovely friend Nicola pushes me way past my comfortable depth (in positive ways), and leads by example. Thanks to Nicola, in early May, I found myself in a car with four people driving to a smallish unpretty town about an hour south of London, where, along with three other friends, we would cook overnight in the British Barbecue Society’s Grassroots Shake and Sauce competition. Continue reading

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Mussels with Wild Garlic, Grape Tomatoes, and Guanciale

DSC_0653aI do not fully understand the synergistic relationship between shellfish and pork products, but I do not question it. Clams are delicious with smoky bacon, and at Spanish restaurant Pizarro, I ate seared scallops, each of which was topped with a translucent sliver of Iberico pork lardo – pure cured fat – which softened and clung lasciviously to the scallop. It was seriously one of the most pervy things I have ever put in my mouth. Guanciale is unsmoked cured pork jowl. The fat in guanciale, of which guanciale is mostly comprised, is more delicate and tender than belly fat. Guanciale is the key ingredient in classic Carbonara sauces (until you have tried Carbonara with guanciale, you have not truly experienced Carbonara) and it is a remarkably fortuitous item to have in your fridge when you’re casting about for a new way to prepare mussels. Continue reading

Spicy Cantonese Pork and Jellyfish with Celery

DSC_0795aI had all sorts of grand plans for this to be the year that I posted wonderful holiday-themed recipes and tips in time for Christmas. Unfortunately, between work, illness, and an oven that was broken until yesterday, I just haven’t gotten around to making my holiday dishes. Instead, as usual, I will be making edible holiday gifts on Christmas eve, cursing myself for being a procrastinator, and probably blogging whatever works sometime next week. Thus today, instead of nutmeg and allspice scented fantasies, boozy dark chocolate and eggnog, I bring you … jellyfish. Continue reading

Ma Po Tofu

DSC_0775aMy friend Nayan is a talented polymath who claims that he can cook anything. A professionally-trained chef turned itinerant winemaker, Nayan professes to have perfect palate memory: that he can taste something, identify its components, and duplicate it. On Sunday, for the first time, we cooked together. We were both craving spicy food. What started as a vague idea to cook something with chillies turned into a foray into regional Chinese cooking. Continue reading

Roast Pork Loin with Figs, Thyme, and Rosemary

About a week and a half ago, my mother asked me to “cook dinner for the fogies.” “The fogies?” you ask. Yes: my parents had invited four of their same-age friends round for dinner. Now I’m not saying that people in their seventies don’t get their food on. Still, I thought I’d eschew my romance with chili peppers and go for rustic, warming comfort food. Hence this dish. It’s seasonal, it’s pretty, it’s easy, and it goes well with wine and fogies. Continue reading