With the holidays over and our bellies still full from all those roasts, our appetites are turning towards simple, nourishing meals to keep us warm through winter. The ultimate example of course is soup. Soup is the last stop of the nose-to-tail gastronomic train — bones from heritage breeds make the best stock in the business. Carlo Petrini, the founder of Slow Food, proclaimed the best way to judge a restaurant is to try the soup – there is almost no margin of error when it comes to soup. One can’t dupe on the soup.
The Sea Island Red Pea is a tiny heirloom bean in the Southern US culinary family of “field peas.” They cook quickly, are deep in flavor, and become truly excellent when cooked with cured pork. Our cured Heritage hocks lend a little fat and succulent pieces of meat to these already richly textured beans for a healthy and comforting meal.
Traditionally, beef osso bucco is served in a veal stock and tomato-based sauce thickened with flour. Pork lends itself to a lighter preparation using chicken stock and a puree of the cooking vegetables to lend body to the sauce and pairs perfectly with classic cheesy polenta and gremolata.
This is the ultimate weeknight quick comfort meal. Once your ingredients are assembled and the pasta is cooking, it comes together in 15 minutes or less. If you *must* include a vegetable, stir some thawed frozen peas into the mixture at the same time as you add pancetta to the pasta.
There a so many ways to prepare a chicken. One of our favorite methods is to spatchcock the bird so that it cooks more evenly. There is something special about using a butchering technique when cooking — it connects you with the bird in a special way and puts you in touch with every part of the animal, nose to tail. It also lets the cooking happen faster by adding more surface area to the chicken which makes up time on the backend of the process.
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