Last Friday I went to the Inn on West 23rd to take a 4 hour course on Roasting suckling pig and cooking some of the traditional suckling pig meal accompaniments. The class was fun but I wish I would have been able to be a bit more hands on with the pig. Time constraints mean that the instructor pretty much dealt with the pig (which seems fairly easy) while the students prepared the sides. This was, however, the first time that I’ve been able to experience the joy of suckling pig in its whole form, and yes, the head was still attached (it’s a good think too.) I managed to try suckling pig trotter, cheek, rib, loin, ear, tongue and brain. My favorite part was actually the tongue, it was incredibly tender, piggy and flavorful and once it’s cut out of the mouth, you kind of forget that you’re eating a tongue!
Anyway, I’m taking a class next Saturday taught by the Ideas in Food tandem on “steak and eggs” in which we will investigate and prepare steak and eggs in various forms. If it’s anything like what their pig and apple class looked like I’m in for a treat. (Click on link for something bizarrely awesome.)
In relation to yesterday’s post, here is a meal composed of ingredients solely from the farmers market:
It’s Mako on top of cranberry beans with bacon and sage in a spicy tomato broth. Simple and delicious and I have enough left over for lunch tomorrow.
On a final note…The 2008 Michelin guide to New York was released. You can see the starred restaurants here. The starrings seem to be completely arbitrary (almost as if the Michelin people skipped half of the restaurants in New York) and are not to be trusted. I have no idea how accurate Michelin is in Europe but their New York guide is of no use to me at all.
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