For as much as I don’t buy into bacon culture (to the point where I mention it in the About Me section), I still like to have it on hand and of course, I love to eat it. When I have good stuff on hand, I can use less of it and it makes things taste better. I make bacon about three or four times a year. This most recent time, I was inspired by a recipe for sorghum bacon in Garden & Gun’s cookbook. If you’re not familiar, G&G is an obviously-Southern magazine memorializing the enjoyment of the house and nature. It’s a fun and ridiculous magazine to read.
I returned from a trip Down South a few months ago and Danielle and I bought a jar of sorghum at a gas station. It’s an ultra-thick, kind-of-sweet syrup with a malty edge to it. It’s not my first choice of sweetener, but it has a good complexity to it and a little bit gives sauces and braises a certain depth.
I followed the G&G recipe, reproduced here. Keep reading to find out how it turned out!
I cook seasonally, and winter cooking means stocks. That can be using bit of chicken stock to deglaze a pan or beef stock to add richness to a stew. Stock is like the most basic soup you’ve ever had. It’s a clear liquid with meaty flavors; a good stock is fine to eat on its own, but it shines when it can augment a dish. It is like the bass in a rock band; it’s not the melody, but you’d notice its absence. The three things that make a great stock are:
Richness: A meat stock should taste meaty! It should have a hearty, tasty flavor. If you use vegetables, you get those coming through clearly as well.
Body: A good stock should set like Jell-O when it’s cold. This is a feature, not a flaw. That setting is from gelatin, which melts when warm and makes the stock slightly thicker. Yeah, I know that gelled stock sounds gross, but you can really notice a difference; thin stock doesn’t taste as good because it doesn’t coat our mouth like stock with gelatin does.
Aroma: Great stocks smell rich, too. This means that you’re getting a full meat aroma and if you use vegetables or aromatic herbs, they are clear and inviting. A good stock simmering makes your whole house smell good.
Commercially-made chicken stock does a decent job of all three things here, but beef stock is all wrong. It’s not worth buying, it’s so bad. To find out why you should skip the commercial version and easily make your own, keep reading for my stock tips. (NOTE: my pictures I took for this sucked so I’m going to re-shoot and add them in later; I didn’t want to miss my Tuesday publishing time, though!)
I thought we were out of winter, but the 20 degree nights have me covering our flower beds with blankets and bringing in the container plants. It felt right to use woodsy winter herbs in this classical pork braise, then. I cooked spare ribs the other night and trimmed off the section of meat that is attached above the ribs – the rib tips. This section has meat running about eighty different directions and it’s shot through with pieces of cartilage. I don’t cook it with the ribs because it never cooks quite the same as the rest and let’s be honest – nobody is really fighting over that section at dinner. Americans don’t eat cartilage. Off it went into the fridge to be braised over the weekend.Read the rest of this post…