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Grilling: Pecan-Crusted Pork Pinwheels

From Recipes [Photograph: Joshua Bousel] This is an incredibly sad month, my cherished Bacon of the Month Club (best. wedding. present. ever.) has ended. Six months and six pounds of bacon have left me with some very fond eating memories , and with just six slices of Ozark Trails Hickory Smoked Peppered Bacon left, I was determined to make these last strips really count. After whipping up a batch of South Carolina Mustard sauce, an earlier recipe in Big Bob Gibson’s BBQ Book grabbed my attention: pork tenderloin rolled with bacon, coated with mustard sauce and pecans. With just four ingredients, surely the bacon was destined to be a star. Boy was it ever. The peppered bacon really flavored the entire pinwheel, which had a nice mustard tang and pleasing nutty crunch. Hopefully my doc isn’t reading this, because with a sick wife, it was up to me to eat 12 of these delectable pinwheels that supposedly serve six, and that’s exactly what I did. I can truly say that those last fatty, peppery pieces of cured pork belly went out in grand, grilled style. Pecan-Crusted Pork Pinwheels Adapted from Big Bob Gibson’s BBQ Book by…

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Tags: bacon, bbq, carolina, eating, hickory-smoked, ingredients, joshua, peppered-bacon, recipes, trails

Dinner Tonight: Barley Soup al Verde

From Recipes [ Photograph: Nick Kindelsperger ] I’m constantly surprised by the Silver Spoon . I could spend a few years trying to make my way though this exhaustive volume on Italian recipes, but I’ve spent the majority of my time lingering over the pasta section—and I’ve had great luck. What I love about the recipes is they’re at once comforting, complex, and really easy to make. That luckily applies to this barley soup, which doesn’t sound quite right, and yet comes together perfectly and effortlessly. Most barley soup recipes have a heavy helping of beef, which might have been really wonderful in mid-January. But now with spring around the corner, I was looking for something a tad lighter. Thankfully cabbage and spinach get the job done here. They bulk it out, making it a filling soup without being a heavy or meaty one. Barley Soup al Verde – serves 4 – Adapted from Silver Spoon Ingredients 6 1/4 cups chicken stock 3 tablespoons olive oil 1 onion, chopped 1 fresh sage leaf 1 cup Savory cabbage, halved and sliced thinly 3 cups spinach, chopped 3/4 cup pearl barley 1/3 cup Parmesan cheese, grated Salt Procedure 1. Pour the stock into a large pot. Bring to a boil. While that’s warming up, pour the oil into another pot set over…

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Tags: barley-soup, exhaustive, heavy-or-meaty, italian, pasta, photograph, pour-the-stock, recipes, result, Silver, silver-spoon, spoon

The Vegan Week That Was: humane lobby day, vulva lip balm, vegan shoooes!, cook with The Discerning Brute, will Teany ever reopen?, new ’sNice to open, whale…

[Make waffles with Joshua Katcher tomorrow! Image via The Discerning Brute .] New York State Humane Lobby Day is upon us, March 24, people. This is our chance to talk about legislation that will directly and significantly affect the nonhumans with whom we share the state. Want to go but don’t have a ride? Chartered buses will leave from Water Street and Midtown West the morning of. $25 pp. In the Awesome Vegan Shit on Etsy department, there’s this (maybe NSFW?) Vegan Vulva Lip Balm , for the, uh, lips on your face. VulvaLoveLovely ’s store totally cracks me up with its vagina pendants, uterus plush dolls, breast pillows, and other assorted vag trinkets. And how’s about these super cute handmade vegan flats ?! Vegansaurus pointed these out earlier this week, but I can’t not direct you them again cause I loves me some sustainably-made shoes! Speaking of shoes, we went to the opening of Melissa Shoes ’s pop-up shop at Kaight this week. Ooooh, shiiiiny. Discerning Brute founder Joshua Katcher will give a vegan cooking demo TOMORROW, hear me?, at JivamukTea Cafe 10 a.m. to 12 p.m. The event costs $75, and you can sign up here by going to the special events tab on the upper right and clicking “signup now!” next to Joshua’s photo. (Pssst, …

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Tags: awesome, brute, cooking, houston, nsfw, prince, recipes, sullivan-street, waffles

It’s Raining Cupcakes by Lisa Schroeder

In addition to cupcake murder mystery Sprinkle with Murder , another book in a completely different genre came out last week, Lisa Schroeder’s middle grade novel It’s Raining Cupcakes , geared toward kids ages 7-12. There’s lots of fun cupcake moments here, and even a (perceived) rivalry between the protagonist Isabel’s bakery, It’s Raining Cupcakes, and a major brownie chain. Hopefully we’ll have an interview here soon with Lisa Schroeder about her inspiration for the book. I’d recommend it to kids in that age range (and adults who love cupcakes). In addition to baking, it’s about perseverance, being true to yourself, and family. Here’s my review: It’s Raining Cupcakes is a fun story about a young girl trying to stake her place in her family and in the world, as her mother gets ready to open a cupcake bakery and her best friends goes to camp, having adventures without her. Isabel dreams of traveling, but she’s never left her small Ohio town. Instead, she reads about other cities and conjures the day she’ll get a passport of her very own. She befriends neighbors and her aunt who share their travel tips, then decides to enter a baking contest…

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Tags: aunt, bliss bake shop, books, clackamas, genre, grade, murder, protagonist, readings, recipes, result, travel, utf8

The Vegan Candy Hierarchy of Deliciousness

Oh, do I love me some candy . This graph was ripped off from inspired by this . (Granted, my derivation is both glaringly rudimentary and a bit contrived – but, y’know I’m okay with that.) Please share your candy-related thoughts in the comments section below. [ Comments (0) | Add Your Comment ]

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Tags: bit-contrived, derivation, glaringly-rudimentary, graph, recipes, result, section

My, SOMEBODY’s Been Busy…

It’s all downhill from here, Laura S. – Related Wreckage: European!

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Weekend Cook and Tell Round Up: Temporarily Vegan

Roasted Black Sesame Tahini. [ Photograph: pinjing ] Last week we asked all of you to forgo animal products for our Temporarily Vegan Weekend Cook and Tell challenge. Cooking without dairy and meat proved to not only be a challenge but also a jumping-off point for a heated discussion on the topic of what truly qualifies as vegan. Here’s a look at some of our tastiest responses. Since receiving a food processor for Christmas pinjing has been whipping up all sorts of nut butters, a great source of animal-free protein. This slightly sweet Roasted Black Sesame Tahini is wonderful as a spread or as a dressing for noodles. Using spring as an inspiration newRDcook chopped up a slaw of kohlrabi, apple, and rutabaga . erunuevo made a quick vegan stir-fry of corn, chickpeas, zucchini, and peppers seasoned with homemade recaito , a Puerto Rican cooking base with lots of cilantro and culantro. Borlotti Bean Mole with Roasted Winter Squash. [ Photograph: DessertByCandy ] DessertByCandy ’s Borlotti Bean Mole with Roasted Winter Squash was just one ingredient short of being vegan. This wonderfully warming winter stew missed the mark do to the milk solids present in the chocolate used for the mole. Peanut butter on sourdough was dbcurrie ’s contribution to this…

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Tags: butters, chocolate, missed-the-mark, recipes, result, roasted-winter, rutabaga, source, time, week, weekend, winter

Eliminate the Doubt! You CAN learn to cook

Eliminate the Doubt! You CAN learn to cook Youre not born knowing how to cook. Its not your fault. If your Mother or Grandmother didnt teach you, are you doomed? No, you CAN learn to cook, you probably already know how. www.webcookingclasses.com From: ChefToddMohr Views: 0 0 ratings Time: 01:53 More in Howto & Style

Tags: already-know, doubt, eliminate-the-doubt, fault, grandmother, How To Cook, how-www-webcookingclasse, mother-or-grandmother, not-born, recipes

gussied-up tabbouleh

When I first became vegetarian, Tabbouleh was one of the few dishes in my culinary repertoire. Think about it: Tabbouleh is a classic for a reason—it’s simple to make, and damn tasty – showcasing zippy fresh herbs against sweet and chewy bulgur. It’s also frugal and healthy. What more could you ask for? I recently revisited and updated this Middle Eastern staple salad. I added lemon zest to brighten the flavors and further enhance the dish’s inherent sunniness. And instead of soaking the bulgur in water, I soak it in veggie broth for an added layer of flavor. GUSSIED-UP TABBOULEH 1 cup dry bulgur 1½ cup vegetable broth Small punch of Italian parsley, chopped (About 1 cup) Small bunch of mint, chopped (About 1 cup) 3 cloves of garlic, minced 2-3 tomatoes, chopped 1 small onion or 1 small bunch of scallions, finely chopped 1/3 cup grated carrot or carrot pulp leftover from juicing (optional) Juice of 1 small organic lemon Zest of one small organic lemon 4 T extra-virgin olive oil Salt and pepper, to taste Optional additions: finely chopped black olives, capers, raisins, toasted pine nuts or sunflower seeds Serves 8 In a medium bowl, soak the bulgur in the broth for 30 minutes. Mix the…

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Tags: bulgur, culinary, ingredients, oil, recipes, result, showcasing, sunflower-seeds, tabbouleh, the-ingredients

Small Plates: Crabby Falafel ‘Sliders’

From Recipes This post is part of our Small Plates series, which is brought to you by California Pizza Kitchen. Falafel sandwiches with crab, fennel, and harrissa mayonnaise. [Photographs: J. Kenji Lopez-Alt] I admit it up front: this is one of those wacky dishes that comes from a lot of places in general, and nowhere in particular. A plate that Archie Bunker would describe as “one of them things that’s got a little too much of both, and not enough of neither.” Fortunately, we’re all a bit more open-minded than Archie, especially when it comes to deliciousness. I’d never considered the prospect of a non-vegetarian falafel—particularly not one that combines falafel with seafood —until I read Cathy and Tony Mantuano’s Wine Bar Food . In it, Tony Mantuano, chef at Chicago’s Spiaggia presents Mediterranean-inspired small plates ranging from the highly involved (Crispy Lamb Shoulder with Peas and Mint), to the exceedingly simple (Baked Caciocavallo Cheese). These crab and chickpea “sliders”* start with a slightly streamlined, miniaturized version of Mantuano’s Falafel Crab Cakes (I use canned chickpeas, tweak the spice blend to make it more sandwich-friendly, and add a tiny bit of flour to help the patties hold together more easily during …

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Tags: california, fennel, International, north, recipes, result, sandwiches