Accidental Sausage and Lentil Soup

I really love soup. Mom@ballandpie was never a slouch in the kitchen, but soup is always where she shines (the great curdling disaster of thanksgiving 2005, excepted). I do OK, but this is only time I think I've come close to her standard. I came up with this recipe after discovering that a low carb soup mix had way more sugar than I'd realized. Oops. And then I didn't have enough of the right kind of stock. And what I ended up with, I couldn't stop eating for days. I've since been iterating, and this time, I didn't have the appropriate italian sausage. However, I did have some freezer burned pork shoulder and a brand new meat grinding attachment for my Kitchen-Aid mixer - so I took the opportunity to make some. For Science:

Superbowl Meat!

Hey! So it's a been long time. Where have I been? After traveling the better part of the western hemisphere, and getting crazy busy with work, I lost half a dozen entries worth of pictures. It was sad, and then I got distracted, and so it goes. Never stopped taking pictures or notes though. I made an absurd amount of awesome meat for the Superbowl, and writing it up for other venues - and I'd be doing B&P a disservice by not featuring it here. So, here' some burgers, ribs and wings.

Pork and Apple Pie with Cheddar-Sage Crust Recipe at Epicurious.com

Pork and Apple Pie with Cheddar-Sage Crust Recipe at Epicurious.com:

'via Blog this'

It's pig, but in an apple pie!!!!

Thanksgiving Dinner

Sneak preview of B&P Thanksgiving!

Cranberry-Apple Pie is up next!

- Posted using BlogPress from my iPhone

Location:W 24th St,Cleveland,United States

I pity the fool

Waiting on a pork belly sandwich at Cochon Butcher.

Mr. T will guide our food to us.




- Posted using BlogPress from my iPhone

Location:Andrew Higgins Dr,New Orleans,United States

Great Food 360° Featured on Univision

Our good friends at Great Food 360° were recently featured on Univision! Take a look below (roughly at 2:16). Nicely done, Adriana!

Patatas Bravas

About 15 years ago, I was fortunate to spend a good chunk of time eating in Spain - from Barcelona down the Costa del sol to Granada, and then inland up to Madrid. You can do pretty well in the US, too. Spanish cuisine is pretty great, in my opinion, and tapas (their small plate/appetizery dishes) are among my favorite foods. Given that these are often salty foods seasoned liberally with garlic, paprika, cumin and olive oil, I guess it shouldn't surprise any one. For my final meat-free dish, I'd been planning to recreate a couple of my favorites - gambas al ajillo (shrimp in a garlic sauce) and patatas bravas. I ended up with an amazing garlic sauce complementing badly overcooked shrimp, and a pretty funky oily potato mush with gross sauce. Not our finest hour here at B&P HQ. We remain undeterred by failure here (mostly because we fail a lot), and gave the patatas bravas another go. Also, after some travel, I had potatoes, onions, goya chorizo, and canned tomatoes in my kitchen, and not much else.