All posts filed under: Pork

sweet potato risotto

grain-free sweet potato “risotto” with bacon-wrapped squash

I have a confession. I have never made an actual risotto. OK. I did try it once. Years ago. I knew very little about cooking at the time, and followed a recipe in a book. One of the first cookbooks I ever bought for myself. But I didn’t use Arborio rice. (I thought that all rice was interchangeable. BIG lesson learned.) After hours of stirring and simmering and adding more (and then more) stock, the rice was still crunchy. Not creamy. Not satisfying. Not good. Then I discovered Schar’s gluten-free Anellini pasta noodles at a dedicated gluten-free bakery and grocery store in Michigan. The woman working in the shop that day told me her mom prepared the noodles risotto-style. I was inspired, and this was the kind of “risotto” that I made for years. It cooked quickly and was soft, creamy, rich and totally indulged myΒ pasta-holic side. This recipe was a serendipitous discovery. A few weeks ago, I had a roast simmering away in the crockpot. I wanted to make a side dish that was …

pan-roasted pastured pork chops with brussels sprouts, butterball potatoes and a bacon-sage brown butter drizzle

The Butterballs were highly recommended. Not turkeys. Potatoes. Yellow, waxy and crisp with a delightful buttery-nutty flavored flesh from Olsen Farms. We saw them one Sunday at Ballard Farmers Market, but passed them up in favor of the classic red-skinned (Craig’s favorite). After one of his colleague’s recommended them, we filled a paper sack full at the following week’s market, after digging through their igloo cooler to find two matching pastured sirloin pork chops. The first pastured pork chop I ever made I overcooked. A lot. It was mid-July in Atlanta and hot. The sticky, humid hot of a bright Southern summer. Craig and I were visiting Grant Park Farmers Market for the first time, weaving through the thick throngs of people, filling up our bags with the bounty of summer. I made a peach pie that weekend with margarita jelly from One Screw Loose, and a thick ketchup from three pounds of the juiciest, heaviest heirloom tomatoes. The woman from Riverview Farms who sold us the chops that weekend told us we should cook …

creamy parsnip grits with lion’s mane mushrooms and andouille sausage

This dish is like Donny and Marie. It features a little bit of where I came from and a little bit from where I am now. (A little bit country, and a little bit rock and roll, if you will.) The stone-ground cornmeal is from Riverview Farms in GA, and came with me across the country. I bought it late last summer when I was craving cornbread. I made a big batch of that, studded with fresh corn kernels, in my cast iron skillet. It was in Georgia, too, that I first discovered lion’s mane mushrooms.Β These Tribble lookalikes are adorable, as any fluffy living creature could be, soft but sturdy and meaty, with a delicate seafood-like flavor. Since I no longer live near the gulf, and thus have less local access to fresh shrimp, I dusted the mushrooms with Old Bay and used them in place of the seafood to play with this traditional Southern dish. I didn’t grow up eating oatmeal or porridge, so it was in Georgia where I first tasted and then …