This dish—featuring ribbons of carrot masquerading as pasta in a cream sauce reminiscent of Fettuccine Alfredo—is a great way to get kids of all ages eating more vegetables. It is a perfect side dish or Meatless Monday Main.
It is crazy to me how many people say they don’t like cooked carrots. I think this recipe created by Sara Moulton from her 4th cookbook; Home Cooking 101 – How to Make Everything Taste Better is a game changer. Continue reading
Recipes & Ramblings from Chef School
Pork butt… last week we braised it, this week we ground it up. I sure didn’t know how useful pork butt is! This was our first lesson in forcemeat, which is a mixture of ground meat emulsified with fat and various seasonings. The most common forcemeat product is sausage. And that is where our adventure begins.
Basic sausage is ground meat (normally pork, veal or beef), fat (up to 30-50%) mixed with salt and spices, then stuffed into casings made from intestines. Casings may also be made from collagen, cellulose, or even plastic.
Sausage and luncheon meats can be sold without casings in tins and jars. Can you say Spam? Yes, that too is made of pork butt or so Hormel says. Maybe you were thinking it’s made of bits even pigs won’t disclose?
Rona and I were assigned to make Boudin Blanc – a white sausage made of pork without the blood (thank heavens, as neither of us buy into the whole vampire thing). Boudin Noir is made with pig’s blood. Blood when it’s cooked binds ingredients together and turns a hauntingly dark chocolate color. I pass out at the sight of blood, so I was thrilled with the idea of Boudin Blanc.
To start, Rona cut the skin off the pork back fat. I silently cringed as Rona mumbled something about her Jewish ancestors rolling over in their graves.