19 hours ago
Wednesday, March 11, 2009
::: Constables Larder has moved to http://constableslarder.com :::
Claire, author of the Colloquial Cooking blog, invited a few of us over to dinner the other night to try out her pork pie stuffed with berkshire pork shoulder and ham and made with a lard crust. Pork? Pie? Now those are two of my favorite words! I'm looking forward to her posting the recipe because it was magnificent. [UPDATE: recipe is here!] She paired it perfectly with a frisee salad, lightly coated with vinaigrette. I went back for thirds.
Also at dinner were Marc of No Recipes, his lovely partner Liz, and Stephane from Chefs Gone Wild. It is always fun meeting up with food bloggers and geeking out over food. I am always reminded how much I have yet to learn when it comes to food. That is one thing I love about cooking: there is an eternal learning curve and always new challenges around the bend (as long as you're willing to shake things up a bit).
This was also a last outing before the new baby arrives, so I was enjoying my taste of freedom considerably! mmmm red wine. pork pie. red wine. pork pie.
Marc also whipped up a killer sticky toffee pudding, with rum-soaked dates, to go with the English theme. That's him on the bottom left opening a stubborn bottle of vanilla with pliers. There is no stopping the MacGyver power of No Recipes.
Thank you Claire for a wonderful dinner, and get that pork pie recipe up!
Speed Meal: Corn and Zucchini Fritters
The Bill Granger corn fritters recipe, paired with a rice vinegar, jalapeno and sugar dipping sauce, was one of my favorite discoveries last year. A few nights ago, when work required a very fast meal thrown together, I went back to the recipe and was reminded how delicious and simple this is.
The ingredients are listed here [link], and on that page is also a link to The Wednesday Chef where I first discovered it.
This time around, I used a fresh green jalapeno for the dipping sauce. It is not as pretty, but tastes just as good. I also grated up two zucchinis to add to the mixture (squeezing the grated zucchini to reduce moisture), and swapped parsley for cilantro. Loved it.
The recipe is a synch. Toss the dipping sauce ingredients in a pot and let it cook down a bit. Toss the batter ingredients in a bowl and mix, then stir in the vegetables, and then cook in a heavy-bottomed pan (a big cast iron skillet is perfect) with a splash of oil.
We paired this with a simple salad and chilled prosecco. I was one happy camper.