Comments on: Little big pig

By: » Blog Archive » Our Local Easter

» Blog Archive » Our Local Easter — Wed, 15 Apr 2009 13:58:57 +0000

[...] It isn’t often that many of the things in which I’m interested, collide in such a way that easily wraps up into one tidy and squeaky clean post (local food, sustainable farming, garden updates, etc). In our house, the advent of each major familial holiday is spent pouring over cookbooks and old archived blog posts in an effort to come up with plans for the next big meal. Of course, the variables aren’t always that expansive—Thanksgiving is obviously turkey, and Christmas is usually a ham of sorts, but lately Easter has become the experimental holiday. Last year, after reading through a post by Anita at Married…with Dinner, we tried Judy Rodger’s (Zuni Café) Mock Porchetta. This year, again, I decided to go in a different direction. The River Cottage Meat Book [...]

By: cook-book-marks « Gastronomical Three

cook-book-marks « Gastronomical Three — Wed, 11 Mar 2009 02:20:23 +0000

[...] Mock Porchetta Married With Dinner [...]

By: Anita

Anita — Mon, 15 Dec 2008 18:08:49 +0000

Hi Audrey — the timing for refrigeration is “1 to 3 days in advance”… it’s up at the top of that step.

By: Audrey in Oregon

Audrey in Oregon — Mon, 15 Dec 2008 17:53:28 +0000

I made this last night with a bargain pork butt. Yummo! Big hit with my guinea pig neighbors. One thing you didn’t mention in the recipe is how long you should refrigerate the meat with the rub???

By: Karen

Karen — Mon, 31 Mar 2008 22:45:22 +0000

My mouth is watering…if you were a neighbor, I’d suggest we go in on a little pig and have a party!

By: Married …with dinner » Blog Archive » Everybody loves Reuben

Married …with dinner » Blog Archive » Everybody loves Reuben — Fri, 28 Mar 2008 07:11:22 +0000

[...] If you think the Zuni Cafe mock porchetta recipe is detailed, let me assure you: It ain’t got nothin’ on Schwartz’s step-by-step tutorial on building the proper Reuben sandwich. The devil may be in the details, but the details are in Schwartz’s Reuben. [...]

By: Anita

Anita — Thu, 20 Mar 2008 22:24:35 +0000

Hi Jon –

We usually just serve it with the pan sauce and the roasted vegetables that are cooked in the drippings from the roast. At this time of year, I’d use hunks of fennel, new potatoes (whole if they’re small), and maybe some parsnips or turnips. That gives you a starch and veggies, too.

By: Jon

Jon — Thu, 20 Mar 2008 21:16:22 +0000

What dishes do you serve with the mock porchetta? We are planning to make it for company this weekend.

By: Sophie

Sophie — Sun, 16 Mar 2008 03:33:53 +0000

“Thinly sliced cold porchetta is brilliant on rustic bread with a schmear of ricotta and a few grinds of coarse black pepper.”

Wow! Sounds divine.

By: nora

nora — Mon, 25 Feb 2008 21:17:29 +0000

I’m a big Judy fan, myself. Haven’t made the porchetta yet, but she’s never let me down. I think your review of her work is dead-on. I always start off her recipes exasperated and end up inspired. Happy eatins’.