Tag Archives: pork

New Year’s Cotechino Sausage with Lentils

Posted on December 30, 2014 by diary of a tomato

We began our New Year’s celebration early, and cooked up a luscious Cotechino sausage to serve with a potful of nutty lentils, and a side of winter-sweetened braised carrots. Many thanks to Rook, the talented butcher at Maine Meat, for his house made version of this … Continue reading →

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Banh Bot Loc Tran — Vietnamese Tapioca Dumplings

Posted on May 14, 2014 by diary of a tomato

When we first heard we were going to make naked dumplings, we weren’t sure what to expect. Through Kittery Adult Education, Rose of Van Vietnamese Cooking was again offering a fun series of classes, and we quickly signed up for the one making Bánh Bột … Continue reading →

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Stuffed Cabbage in the Trôo Style

Posted on March 16, 2014 by diary of a tomato

“I have tried it with various spicy and aromatic additions, tomatoes, bits of bacon, herbs and so on, but reject them all in favour of the Trôo simplicity of cabbage, good sausagement and butter. It has a pure directness that … Continue reading →

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Pork and Cabbage Dumplings

Posted on February 13, 2014 by diary of a tomato

Some of our fondest food memories from living in New York were the late night take-out dinners of dumplings and sesame noodles. Though the Seacoast entertains a wide range of restaurant choices, Asian food is not high among them, and … Continue reading →

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Sauerkraut with Bacon, Onion and Apple

Posted on November 1, 2013 by diary of a tomato

Like a lot of things, we were more inclined to make Sauerkraut once we figured out what to do with it. However, with neither of us familiar with cooking with it, it wasn’t until our friend passed along his German grandmother’s … Continue reading →

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Local Food: Bangers and Mash

Posted on March 29, 2013 by diary of a tomato

A busy week + a visit to Seacoast Eat Local’s Winter Farmers’ Market = Bangers and Mash for a quick supper, the kind that doesn’t require a recipe. We somehow missed Saint Patrick’s Day, and made up for it with Irish … Continue reading →

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Local Food: A close encounter of the porcine kind

Posted on October 5, 2012 by diary of a tomato

Farm to table sourcing, nose to tail cookery. We hear these phrases often, but it took on a very real meaning when I attended a recent demonstration on butchering a whole pig. The workshop was sponsored by the Seacoast chapter … Continue reading →

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