By April Bloomfield
In a woman and Her Pig, April Bloomfield takes us backstage of her lauded eating places - the noticed Pig, the Breslin and the toilet Dory - and into her domestic kitchen. Pairing quintessentially British meals with a deeply Italian impact, April's recipes exhibit her daring flavours, nose-to-tail ethos and love for the tactile pleasures of cooking and consuming. From a creamy Smoked Haddock Chowder to the final word Caesar Salad, from melt-in-the-mouth Braised Lamb with Tomato and Anchovy to April's well-known Ricotta and Parmesan Gnudi, those are leading edge but refreshingly undemanding dishes completely conceivable in your house kitchen. Written with genuine verve and whole of character, a lady and Her Pig is a cookbook filled with stories and information from one of many world's best-loved cooks.
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Extra resources for A Girl and Her Pig: Recipes and Stories
36 BAR: similar to sea bass, it is one of the finest fish, with lean flesh. It is called loup or wolf in the Mediterranean because of its voracious appetite. BRILL: a flat fish with dense, slightly fatty flesh, related to the turbot. COD: the most popular fish, with lean, flaky flesh. Cod is sold fresh, but salt cod or morue is also widely used, the best being bacalhao, or "green" cod from Portugal. DORADE: similar to porgy. Lean and tender, the gray variety of this ocean fish is considered to be better than the pink.
FLOUR: wheat flour is the most common. For pastries and cakes, sift it before use. FOND: made from veal, poultry etc. Concentrated stock used as the basis of many sauces and gravies. It is fastidious to make from scratch, but is available ready-to-use forms, including concentrate, liquid and dry (use 1 tablespoon concentrate for 10 cl boiling water). FOND: made from veal, poultry etc. Concentrated stock used as the basis of many sauces and gravies. It is fastidious to make from scratch, but is available ready-to-use forms, including concentrate, liquid and dry (use 1 tablespoon concentrate to 100 ml boiling water).
Take a leaf in one hand, fold it inward along the stalk, then pull the stem off. It sounds like a complicated operation, but it quickly becomes second nature. Wash and dry the leaves carefully, then wilt the leaves in a pan over high heat, drain again, and squeeze the leaves between your hands to remove any remaining water. Chop coarsely. 58 In a mixing bowl, beat the eggs with a fork, add the flour, the Broccio, the spinach, 1 tablespoon of the parmesan, and season with nutmeg, salt, and pepper.
A Girl and Her Pig: Recipes and Stories by April Bloomfield
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