5. – The Boston Globe The Equation for a New You “Not willpower, but “habit change” is the new key to weight loss. After all, a little effort goes a long way.”
4. – The Chicago Tribune Putting Flavor Back Into Pork “One could say pork’s gotten a bit of a bad rep in the past decade. That’s unless you count pork belly, which has caused a culinary stir. But take your typical pork chop: Cook it slightly too long, and your “other white meat” suddenly becomes the “other gray meat,” a dry, tough mess that’s now your dinner.”
3. – The LA Times Grown-up Lunches that Pack a Punch “Just because the expense-account lunch is largely a thing of the past doesn’t mean that you can’t still enjoy the meal, even celebrate it. Instead of depending on the kindness of menus, use a little homespun imagination. Thinking outside the lunch box is probably the best way of getting anything good inside it.”
2. – The NY Times Fresh Start for a New Year? Let’s Begin in the Kitchen “…if your goal is to cook and cook quickly, to get a satisfying and enjoyable variety of real food on the table as often as possible, a well-stocked pantry and fridge can sustain you. Replenished weekly or even less frequently, with an occasional stop for fresh vegetables, meat, fish and dairy, they are the core supply houses for the home cook.”
1. – The Washington Post On the Road for Change “Daniel Bowman Simon and Casey Gustowarow didn’t really have a plan when they set off on a cross-country drive in a topsy-turvy school bus with herbs, greens and root vegetables planted on the roof. But they didn’t think they needed one. Their cause seemed so pure, so obviously righteous: to persuade the next president of the United States to grow food on the White House lawn.”
photo from The Washington Post
If you’re short on time and guests are arriving soon, quickly swing by the store for the following:
- pork loin
- little red potatoes
- puff pastry
and even you’ll be amazed at what you can whip up with less than an hour in the kitchen. Here’s the menu of what you’ll be serving:
- Roasted Pork Loin with Pancetta and Sage (see recipe below)
- Oven Crisped Potatoes with Thyme
- and for dessert – Tarte Tatin
I recently really tried pork belly for the first time at one of my absolute favorite dinner spots, 1789. And by really, I mean eating a good sized chunk of fat straight from the belly of the pig. The dish was unbelievably wonderful, and left me curious about the history of this delicacy, and also, why pork bellies seem to be popping up on the menus of DC’s finest restaurants as of late!
Without further ado, everything you never knew you wanted to know about pork and pork belly:
1) Today’s pigs are 31% less fat than hogs raised two decades ago, an answer to the low-fat diet recommendations of the 1980s, leaving the belly pretty slim. (Imagine if we were eating the belly of the pigs from the 70’s!)
2)American bacon has, however, still been consistently prepared using the belly, the fattiest portion of the pork.
3)The primal pork belly is located below the loin. Accounting for approximately 16% of the pig’s weight, it is very fatty with only streaks of lean meat. It contains the spareribs, which are separated from the rest of the belly before cooking.
4)Pork bellies are also famous for their presence in commodities exchange. Chicago Mercantile Exchange (CME) began trading Frozen Pork Belly futures in 1961 – the first futures contract based on frozen, stored meats. This was also the trading-pit featured in the 1980’s film, Trading Places, with Eddie Murphy and Dan Akroyd.
5) and last, but not least, award-winning chef Daniel Boulard, with five French restaurants and several private dining locations in New York City and elsewhere, is credited for debuting fresh pork belly as fine cuisine.